| Fish Pie |
[Dec. 21st, 2006|11:15 am] |
OK, the basics of fish pie are this:
A layer of cooked fish in a white sauce. Then a layer of mashed potato on top.
To make this a bit nicer sounding, I was planning to get half white fish (ie. whatever white fish is cheapest at the fishmonger that day) and half undyed smoked haddock. Then use herbs in the white sauce. And cheese in the mashed potatoes.
So need enough fish to feed 4 people - roughly 4 fillets.
1. poach fish in milk for 10-20 mins or so.
2. Cook and mash potato. use some of the milk from the fish to smoothen. add grated cheese (I like double gloucester for this sort of thing, it's not such a sharp taste as cheddar).
3. make bechamel (white) sauce by melting some butter and adding flour, then slowly whisking in milk from the fish until the sauce is about the right consistency. Add herbs (probably parsley or dill or both) and cheese if you like it.
4. flake the fish and put it in a pie dish. cover with white sauce. Then cover that with mashed potato. sprinkle grated cheese on top and stick in oven for 20 mins or so.
And here's a more formal recipe with weights and so on. |
|
|
| Beef & Tarragon Stew |
[Dec. 14th, 2006|08:35 am] |
http://allrecipes.com/recipe/tarragon-beef-stew-with-vermouth/detail.aspx
INGREDIENTS - 2 tablespoons butter
- 1 pound beef stew meat
- 6 cups chicken broth
- 4 cups water
- 1 1/2 cups sweet vermouth
- 2 cups new potatoes
- 2 large carrots, quartered
- 4 cloves garlic
- 2 teaspoons chopped fresh tarragon
- 1 bay leaf
- 1/2 cup Worcestershire sauce
- 1 tablespoon white sugar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
DIRECTIONS - Melt butter In a large stockpot over medium-high heat. Add the beefstew meat, and fry for 2 to 3 minutes, or until evenly browned on theoutside.
- Pour the chicken broth, water, and vermouth into the stock pot. Add thepotatoes, carrots, and garlic. Season with tarragon, bay leaf,Worcestershire sauce, sugar, honey, salt and pepper. Bring to a boil,reduce heat, and cover. Cook 2 1/2 hours to blend the flavors.
- Remove cover and continue cooking 20 minutes, or long enough toevaporate enough liquid to reach your desired thickness.
Have made it a couple of times, initially I found it a bit too liquidy, so I amended the quantities slightly the next time. Of course, finding a pot big enough was a bit of a struggle, so I have also converted the recipe for less of everything! (The site allows you to lower the number of people to feed) |
|
|
| roast pepper risotto |
[Dec. 13th, 2006|11:26 am] |
Minor issue today -- can't leave the house because someone is coming to fix the computer. Need lunch, though ... and I had a load of different coloured peppers in the fridge and some left over cherry tomatoes from some pasta on Monday Night.
Found this recipe for red pepper risotto. |
|
|