Fish Pie - Always a Favourite

We had lovely fresh Gurnard for dinner on Thursday. I was very generous with my quantities and there was enough left over for another meal

When fish has been sitting in the fridge for a couple of days, it is not quite so good just pan fried, so I turned it into Fish Pie

With a Bechamel Sauce doctored with veggies and lemon and this is a delight to eat.

I topped it with a mix of Mashed Potato and Kumara Yum

This will feed 3 or a greedy 2 people

The beauty of this fish pie is with the addition of the veggies into the sauce, you have a complete meal

You have to be quick to take a photo of the completed pie

Very very tasty

So you will need

300 gms of Gurnard or any other white fish

50 gms butter

3 tablespoons Flour

Sea salt and freshly ground black pepper

50 gms butter

1/2 leek finely sliced

1 carrot grated

1 red onion peeled and diced

splash white wine

1 lemon  zested and juiced

300 mls milk

1 large potato peeled and diced

1 large Kumara peeled and diced

A big knob of butter and a splash of milk

Toss the gurnard in seasoned flour, shake excess flour off and reserve

in a pan melt 50 gms butter when med hot add the fish

Cook till just golden about 4 minutes

Remove from pan onto a plates and add milk to the pan to soak up those wonderful juices

Meanwhile Into a pot add butter 

Melt over med heat

Add red onion and saute till soft but not brown

Add leek and carrot, saute gently until soft

Add reserved flour and mix well, cook through for about 3-4 minutes

Add warmed milk and stir well and cook gently until thickened,

Add lemon zest and juice 

Taste and add more seasoning if needed

Grease a casserole dish and add cooked fish

Pour the sauce of the top and set aside

Meanwhile cook the potato and Kumera in salted water till tender

Remove from heat, drain

and mash with milk and butter

Spread over the fish sauce and fork it well to get a nice ridged pattern

Dot with butter and cook for approx 30 mins at 180C

There ya go Golden and so so good

Stretching Your Dollar - Simple Fish Pie - Don’t Waste Food

We entertained last night and I over catered a little.

I peeled too many potatoes, chopped too much parsley. Our friend George, brought up freshly caught Trevally which I cut into Sashimi pieces.
It was delicious, so so fresh, we just dipped into soy sauce.
There was quite a lot, so I quickly put the overs in the fridge.
Now, a day older, I decided I should do something else with it.
What quickly came to mind. Fish, Potatoes?
How about a fish pie for dinner tonight?

I constructed a Bechamel Sauce, popped in the chopped Parsley
The zest and juice of 1/2 lemon
Next I added the fish

Find a nice little pie plate to cook in

Meanwhile I brought the potatoes to the boil, added some hot milk mashed them up
Beat it some cold butter

Spread it over the top
Voila
Ready to go into the oven

Dinner done
That's tonight sorted

Tomorrow night the actual leftovers : Lamb, Tomato and Potato Bake with Leeks and Peas
Tastes a lot better that it looks

Before we cut into it. Very tasty. tender lamb

Fish Pie or as A Canadian Calls It - Fisherman's Pie - Comfort Food

It's only a month since we were sitting on the boat in a beautiful bay.
In fact probably 6 weeks since our friend Pete drove up to have a weekend with us.
He will wish he was back there as well, now the weather is cooling down. Swimming and lying in the sun. Heaven.
Below Pete having his constitutional swim. Getting ready for a day of feasting and imbibing.

Anyway Pete is justifiably very proud of his Fish Pie and he went to the trouble to prepare one and bring it up for us to devour. There was enough leftover to freeze little packages for Dale when he was on his own.

All golden and crispy on the top
Full of fish and prawns in a wonderful creamy sauce inside.

So Pete, it was excellent but I now have another version.
Don't be put off by the many steps. You can do this ahead of time.
I reckon you could serve it for a dinner party.
You could individual portions
Very elegant.

There is a programme on Food TV called "Everyday Exotic", starring Canadian Roger Mooking.
I don't think Fish Pie is a staple part of the North American diet... as it is for those of us recently descended from British Stock.
He called his version Fisherman's Pie (Shepherd's Pie etc)
It looked tasty so I decided to give it a go.
It relied on making a fish stock.
That is not hard and is a great use of the fish head and bones
Just takes a little bit of time.
You make a stock which turns into the sauce.
Saute some vege
Mash some potatoes
Assemble and Bob's your Uncle.

Choose your whole fish
Get the Fishmonger to filet and skin it for you and pop the bones in a bag


Ingredients
For 4 people
Whole fish filleted and skinned with bones for the stock
You need 200 gms per person
4 prawns per person


For The Stock
Fish Bones
1/2 bulb Fennel
1 stalk Celery
1 Onion Peeled
Bay leaves 3
Black peppercorns
1 cup of white Wine
Water
Salt

Chop up the vegetables roughly
Add everything to a large stock pot

Add wine and enough water to cover everything
Add salt about 1 teaspoon
Bring to the boil and simmer about 20 minutes
Don't cook to long it can become bitter

Strain immediately and return to pot.
Bring back to boil
Cook about 10 minutes to reduce the stock for the maximum flavour
Taste and season with extra salt and pepper if needed

Reserve to make the sauce

Meanwhile prepare The Vegetables
The hot fish stock gives lots of flavour to the vegetables

1 Carrot chopped small cubes
White part of 1 Leek sliced finely
1 tablespoon oil and 1 tablespoon butter
1 cup frozen peas
1/2 cup reserved stock
Sea Salt and freshly Ground Black pepper

Gently sauté carrot and leek in oil and butter
Till they soften
Season with S & P
Add hot stock
Cook about 5 minutes
Add peas
Simmer till stock absorbed

Set aside

The Sauce
Remainder of the stock
2 tablespoons butter
2 tablespoons plain flour
1/4 cup cream
4 sprigs fresh Tarragon

Mix butter and flour together
This is your thickening agent
The French call it Beurre Manier

Bring the sauce to the boil
Add the Beurre Manier
and stir well till it thickens
Use a whisk so it doesn't get lumpy
Add tarragon and cream

Set aside

Now The Potato Topping

3 large peeled potatoes
100 mls milk
2 tablespoons butter
2 egg yolks


The best result for mashed potatoes is using a ricer
It gets rid of all the lumps but use a potato masher or fork if you wish

So:
Cut the potatoes into large chunks
Cover with cold water
Add salt
Bring to boil and simmer till they are tender
Drain in a colander and return to the pot
Mash them
Heat the milk and butter together and add to the potatoes
Beat all together for a really good result
Taste and adjust seasoning if necessary

Now for the assembly
A light layer of the sauce over the bottom of your gratin dish
Place fish and prawns on top
Season with salt and pepper

Add vegetables
Cover with sauce and then the mashed potatoes

Smooth the potatoes over the top
Into 190C oven for about 25 minutes till golden brown and bubbling
Don't eat too quickly, you will burn the roof of your mouth
Take this from one greedy person who knows!!!

This is a fish pie worth making for guests. Dont be selfish and keep it for yourself. You may be inclined to. I made two and have stuck one in the freezer for another day.
Dale waving me goodbye, as he is about to take off for his journey, sailing home.

Au'voir Cajun Moon
I drove home in 4 hours
He took 3 leisurely days, working his way through his little Freezer Packages.
I know he wishes he was still up there in Paradise.

They Are Sailing - Food For Travellers

So its that time of the year again. As we speak, Our Boat Cajun Moon is going North.
It will be parked and will be awaiting us in Whangaroa Marina. So after all of the Merry Making, we shall drive North, with our friend and constant sailing buddy Lana.

On this trip, Dale has our friend Andy, as first mate.

Of course this trip of the two blokes, means a bit of filling the freezer, from me.
So I put pots into action and made them some really good food.

Fish Pie is a favourite and I pinched an idea from Annabel Langbein.
I added lemon juice and the zest of 2 lemons to the béchamel sauce.
What a great idea. I think I will do that Every time now. Wonderful flavour.

I like to quickly pan fry the fish for extra flavour but please do not overcook as it has more cooking in the oven and it needs to keep moist
Also the addition of grated carrot adds some sweetness

So I used 3 lots of fish. Salmon, a meaty white fish, like ling or lemon fish and prawns.

Béchamel sauce
1 shallot finely chopped
1 carrot grated
200 gms butter
200 gms flour
1 litre milk
2 lemons zested and juiced
Sea salt and freshly ground black pepper


Olive oil
150 gms salmon filet
150 gms lemon fish
150 gms prawns


400 gms mashing potatoes
100 mls Milk
50 gms Butter
Sea salt and freshly ground black pepper

Grated cheese

First peel and cook the potatoes, in salted boiling water till soft enough to mash
When cooked, drain and let steam a little to dry.
If you have a potato ricer use it, or you can just mash with a masher
Add hot milk, a bit at a time till it is the right consistency and then the butter
Beat well with a fork
Taste, and once again adjust seasoning, if necessary and set aside.


To make the sauce
Melt the butter in a big pot
Add shallots and carrot
Gently cook till they are soft
Add flour
Season with S &P
Cook about 2-3 minutes to cook out the flour taste
Warm the milk and add to the roux
Stir well till it thickens
If it is too thick add more milk
Cook another few minutes
Add lemon juice and zest
Taste and adjust seasoning, if necessary

Put aside

Meanwhile
Season the fish and prawns with S &P
Gently pan fry in a little olive oil
Just a few minutes to get some extra flavour
Cool, flake and add to sauce

Pour into baking dish
Cover with Mashed potatoes
Sprinkle with grated cheese
Heat oven to 180C
Bake about 30 minutes till bubbling and golden.

Let cool a little and devour.

 I made this in foil containers for the trip.
Cool
Cover with lid and place in freezer.
All ready for the boys to just pop into the oven.
If they can remember how to work it!!!



Japanese Lamb and Eggplant Curry

I love the Japanese Curry Paste. The flavour is so different to your actual Thai or Indian Curries.
Japanese Curry Paste has ‘Umami’ have a look here…
This savouriness, is probably the best way to describe it. (Actually its got MSG in it. Not wise to eat it a lot, but this of course, is why it is so good)

I have had a text from the Travelers 2 days ago, and they loved the Curry, so it’s worth making.
Cooking the rice, was a challenge for them. Maybe next time, I cook and freeze rice as well!
I like to have the vegetable chunky for this dish so here we go.


Ingredients
1 tablespoon olive oil
4 Lamb leg chops
Salt and freshly ground black pepper
1 large onion cut into wedges
1 large eggplant cut into med cubes
1 carrot peeled and cut into chunks
Chicken Stock
1/2 packet Japanese Curry paste

Lightly season the chops with S & P
Heat the oil in a pan and sear them
Remove and set aside
When cool break into chunks

Add the onions to the pan cook till translucent
Add eggplant and the carrot

Cook for another 5 minutes, till they start to soften
Return Lamb to Pan
Cover with Chicken stock
Bring to boil and simmer gently for about 30 minutes till the lamb is tender

Put the curry paste into a small bowl
Add about 1/2 cup of the liquid from the pan
Dissolve and return to pan
Stir well and cook again for about another 15 minutes.
Keep an eye on it, as the paste thicken the curry and you don’t want it to stick

Serve with rice
Guaranteed yummy.

Ratatouille

I thought the Crew needed some vegetables and something that will freeze well, is Ratatouille
The fabulous Provencal Vegetable Stew
This is my version and a good one I think.

I make it by sautéing the vege one at a time then put together at the end


3 tablespoons good olive oil
I red onion chopped into wedges
2 cloves garlic finely chopped
2 tomatoes cut into wedges
1 red pepper and 1 yellow freshly ground black pepper cut into chunks
1 med eggplant into chinks
2 courgettes thick slices



Extra 3 tomatoes cut into chunks
1 tablespoon dried Oregano
Sea salt and freshly ground black pepper
Pinch red chili flakes

Grab nice big pot
Add olive oil and sauté the onions with the garlic, then courgettes, peppers, eggplant and the first lot of tomatoes separately, till tender with some colour.

Don’t forget to season each layer
Put to one side
You may need to add some more olive oil with each addition. Its up to you.

Then place the last 3 tomatoes into the food processor Whiz, till they form a nice juice

Put into pan, season with S & P, oregano and chili flakes
Bring to simmer
Add all the vege back
Mix well carefully you don’t want to break up the vegetables.

I would serve it warm, not hot, but it also is very good at room temperature.

I also made them a meat sauce to pour over pasta
So I think all the food groups are well covered .

Have Good Sailing Boys.

Fish Pie and a Celebration of 90 years of a Wonderful Life - Fun in Hamilton

We have been very privileged to be invited to our friend Max’s 90th birthday.
An excellent party. Thanks Max.
If we could be as good as him, when we are even 70... I will be forever grateful.
Max lives in Hamilton, not normally known as the hub of the Western Cultural World, but nevertheless a very lush beautiful area.
The man himself, below, with speech of the day, we were lucky enough to get one of Max’s corny jokes.
His specialty…
Thank God they didn’t do 90 candles on the cake
Could have been a major .
We stayed in Rural Hamilton , Debbie is surrounded by beauty.
Only minutes from the City.
Rocky the Dog always alert.
An elderly Cat,
Peanut, The Ancient Goat, 13 goat years, 91 Human years...He's older than Max
Elderly chickens…its all Lifestyle Farmer here.
The weather was beautiful, time for gardening,
As we sat and watched, wine in hand, Debbie and David attacked the lawns, hedges and weeds.
With enthusiastic support from Dale, (hands in pockets!)
It’s a never-ending story on a lifestyle block. As lovely as it is though, I am glad I just have a courtyard in Parnell.

Sunday dawned, yet another sunny day, Debbie and I went to the Farmers Market.
It was a fabulous market. It’s run like an English market. You must be a licensed grower to sell your produce.
And beautiful produce it was. I managed to spend $100 in just under half an hour.

Beautiful Steak from Wholly Cow, freshly caught scallops,
And from the wonderfully named Soggy Bottom Holding, an excellent Pork Pie,
Hard to find a good pork pie.
I want to make one…see if I can do as well as these people.
A project for me next week perhaps.
That Soggy Bottom man also made very tasty sausages. Bought those as well.

Fabulous orange flesh pumpkin, Only $2 for a huge piece.

Marmalade, gluten free lavender shortbread, which was delicious.
A gift for our friend John.

So well laden, we came home.
First meal. Pumpkin Soup
I thought it would be a good idea to use the Ginger Marmalade in the soup.
Orange and ginger both goes well with Pumpkin... The Marmalade was lovely and added and interesting background bitter taste. Unfortunately there wasn't enough ginger in it so I compensated and added some grated fresh ginger at the end.
Pumpkin and Ginger Soup

1 kg pumpkin cut in chunks
1 large onion cut into quarter
Olive oil
2 tbs ginger marmalade
1 tsp chili flakes
sea salt and pepper
1 litre chicken stock
water
1 tbs grated fresh ginger

Chives to garnish

So I roasted the pumpkin (skin on) with the onion,
All tossed in a little olive oil with some sea salt and freshly ground black pepper.
Remove from oven
Peel and chop cooked pumpkin and onion.

Into a large pot
Add 1 tbs olive oil
Add pumpkin and onion
Season salt pepper and chili flakes

Toss around so everything is well covered with the oil
Add marmalade
Mix again and cook to carmelise a little
Add chicken stock

Top with water so the vegetables are covered.

Cook for about 30 minutes till vegetables can be pureed

Into blender
Serve with chopped chive to garnish.

Of course there was left overs and here is a recipe to use up your leftover soup.

White Fish and White Bean Pie
Gluten Free version
For 8 people

8 large potatoes
100 gms butter
200 mls (approx) hot milk
1 egg beaten

800 gms fresh white fish
2 tablespoons Olive oil
sea salt and pepper
White wine

1 tin cannellini beans drained and rinsed

500 mls pumpkin soup
300 mls cream

Frozen spinach 100 gms (thawed)

Peel and cut potatoes into small pieces
Boil in salted water till tender
Drain well and mash with butter and hot milk
Test seasoning and adjust with salt and pepper if necessary

Add beaten egg and set aside.

Meanwhile season fish and gently sauté in olive oil in a medium pan

Cook about 2 minutes one side
turn over add wine turn heat up till wine is bubbling
Cover and remove from heat and leave about 2 minutes

(You may have to do this in two batches)

Remove fish from pan and break into large pieces

Place into gratin dish
Add beans
Spread spinach over the top
Bring the juices to the boil and then add the cream.
Simmer till reduced by 25%
Add soup mixture to the cream
Stir till combined
Pour over fish mixture
Let cool and then spoon over mashed potato
Fork up for ridges
Bake 30 minutes 190C

You could serve with a salad. and some crunchy bread or just have it on it's own.