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.

Scones - How About Date and Apple - Delicious Autumn Food

Its Apple season, and they are at their best, but sometimes, you don't get around to eat them while they are crisp. Best thing to do then...cook them.
I decided that roasting was a good idea.
Just lightly oil a roasting tin, remove any impurities, cut them in half and roast till they collapse.
When they have cooled,
Through the Food mill to remove the skins and the pips.
I then flavoured the pulp, with the zest and juice of an orange.

So of course, cooked this way great for a baby but should I do now for adults.
Funny how the mind works... is there any reason why they can't be used to make scones?
WELL this was a sensational idea.
Talk about flaky and soft crumb with a crisp top. We loved them.
We had 2 Mad Birds visiting and they  wolfed them down as well

If you wish use the food processor to mix the flour and butter
Makes light work of it
Pre-heat oven to 210C
2 cups Self Raising Flour
1 teaspoon Baking powder
1/2 teaspoon salt
4 tablespoons butter, chopped into small cubes
12 dates chopped
1/2 cup milk
1/2 cup apple pulp

Add flour, baking powder and salt to food processor
Blitz to lighten and mix well
Add butter and pulse until it look like bread crumbs
Only takes seconds

Best now to add the liquid and dates by hand

Stir the apple pulp and milk till smooth
Tip flour into mixing bowl
Add dates

Throw in all of the liquid and mix.
It is quite a wet dough, that is fine
Lay on a lightly floured board
Form a rectangle and divide into 8
Place on a baking tray lined with Baking paper

Brush with milk
Cook in oven approx 15 minutes

Look how flaky they are.
Delicious with butter but actually they are fine on their own.

Two Soups - The Last of the Tomatoes and Simple Sweet Potato

It is so sad, Beautiful Outdoor Tomatoes have come to the end of their Season and we are back to the slightly insipid Vine Ripened. Better than nothing I guess but I do miss that deep colour and flavour
Once again I was inspired by Alex Guarnaschelli, Star of 'Alex's Day Off'
I already have a couple of excellent Tomato soup recipes but this one is fantastic.
Using fresh and canned tomatoes, you get the slightly smoky taste of the blistered fresh tomatoes
The blended with well seasoned canned tomatoes. Can't get mush better than this

The soup is made in two stages. Not difficult but well worth while.

First you have to blister the fresh tomatoes in a pan
then you Blitz them
Meanwhile in another pan. you cook down aromatic vegetables and combine with canned tomatoes

Next blend both pans and Voila.
Wonderful Tomato Soup


1 tablespoon Rice bran oil
12 medium tomatoes, core removed and bottoms scored
1 tablespoon sugar
1/4 cup vermouth or white wine

2 tablespoons Olive oil
3 Shallots, peeled and chopped finely
10 cloves of garlic, peeled and smashed with the back of a knife
Good pinch chili flakes
1/2 teaspoon white pepper
1 tablespoon oregano
Sea salt
1 can peeled tomatoes
1 teaspoon sugar
Water

Heat oil in  shallow pan big enough to hold the tomatoes
It needs to be smoking

Add prepared  tomatoes

When crackling and skins start to blacken, turn over
Add 1 tablespoon sugar
Take pan off heat
Then add 1/4 cup dry vermouth
Back onto the flame

Simmer till just tender

Cool and blitz in Blender

Place Olive oil in another pan
Add shallots and garlic 
Season with chili, white pepper,  oregano, and salt
Simmer

Stir when cooked down add canned tomatoes
Add some water and 1teaspoon sugar

Crush tomatoes and stir
Now put this mix into the blender
Blitz it as well
Add to fresh tomato soup

Look at that colour - divine
Serve with a slurp olive oil
Optional
Make croutons cover with cheese under grill serve on top of soup
I didn't do that but I'm sure it would be delicious

Now for a really Simple All in One Pot Soup

Try this Sweet Potato Soup
Once again inspired by a North American.
Canadian in fact, Chef Michael Smith.
It seems, that it is common to add cinnamon to Pumpkin and Sweet Potato
In fact Both of these Vegetables are frequently used in desserts.
Quite unusual for this part of the world but I do have to say, the cinnamon adds just that little extra
Zing.
Wonderful

1 tablespoon olive oil
1 onion peeled and chopped
1 carrot roughly chopped
1 stick celery sliced
1 clove garlic sliced
5 medium Sweet potatoes, Peeled and chopped
2 teaspoons cinnamon
Freshly ground black pepper
2 chicken stock cubes
Water
Sea Salt to taste

In a pot add Olive oil
Place chopped onions
Cook till they soften
Add carrot, celery and garlic
Stir around and cook for a couple of minutes
Add Sweet Potato and cinnamon
Stir again
Meanwhile dissolve Stock cube in hot water
Add to Vege
Add water till everything is well covered

Bring to boil
Simmer till vege are soft (about 30 minutes)
Taste and adjust seasoning if necessary
Into the trusty Blender again
Blitz
Guaranteed, you will have more than one bowl.

Letters from Abroad - Christmas 1967

26th December 1967

Mr. & Mrs. P Schultz                                    Mrs. G Wrightson
11 Viking Av                                                 186 London RD
Hillsborough                                                 Twickenham
Auckland NZ                                                Middlesex UK

Dear Sandy and Pete

Best of luck in your new jobs.

When we received your card (which we thoroughly enjoyed) I thought, Silly Bitch didn’t send me her address so I can’t write BUT God was with us and the next day came your most welcome letter with the address. So here I am. Our Xmas had been very quiet. At least this weekend had. Just the two of us.

Trouble was I didn’t buy any decorations. On Sat when we went shopping the shops were crowded and I wasn’t well so I wanted to get home as quickly as possible. So our Christmas wasn’t really Christmas. But we had a couple of bottle of Champagne, real stuff and consequently had to have a little sleep. Television has been marvelous and tonight’s programme is great including the Beatles New film Magical Mystery Tour”. We even went for a walk to freshen up. Imagine us walking.
No wonder we aren’t fat. I didn’t feel at all self conscious in my short skirts. Dale bought me for Christmas a mini slip and bra to match in Navy with red trimmings and also a black bra slip (all in one) and bikini pants.

They are super. We got tons of Christmas Cards (including yours), which made me feel very guilty as I didn’t send any thinking we wouldn’t get any. We also got your wedding photos also one from Jan and Gerry, she made a beautiful bride, the prettiest I think I’ve ever seen, even better than Adrianne Kay.

Our Pre Xmas was good a few parties including one at Tim’s on Friday but Dale ruined that. During the day we started drinking at work about 1 o’clock and I got suitable rotten, impressed everyone with my dancing, which after picking up a few tricks from Trinidad is getting quite wild.

They are all very conservative and I had more partners than I could handle.
Did wonders for my ego. Anyway after several parties at work them, onto one at Richmond I sobered up for Tim’s and one of the chaps from our lab gave up some of his time to run me home in time for Dale, who arrived home 5 minutes after me. Guess what? Rotten, he was sick and spent the rest of the evening asleep. Bang went Tim’s party I was furious. I rang Tim and apologized. I sat there fuming all night and when her finally awoke I gave him What Ho. Typical Dale he just laughed.
We also had a wine and cheese on Tuesday at work. First they had the film “Dr No’ then on with the wine and cheese. Once again we got high and had a marvelous time. I have been boozed more here, than ever at home. This trip has done us the world of good.
We have both become much more relaxed and our image had changed, we are even more gay that ever and really enjoying ourselves.

I wish Sandy you could see our new clothes.
Don’t worry we haven’t gone MOD just more modern and with it. I even possess false eyelashes and have invested in new makeup.
No foundation though just a highlighter at (don’t faint) 6/9, plus a brush a bit better than your 30/- you paid.
Exactly the same thing. Bet it makes you sick.

As well as new clothes I whipped up the hem on my existing wardrobe
Note the length of the skirt: (Above just after arrival in the UK)
Below: Same Suit, 3 inches shorter. (In Devon a few months later)

Did I tell you Joy Bilby is expecting in April. We haven’t heard from Pete and Glenys if their baby has come yet It’s due now, also Barbara and Terry Christie.
Last we heard from Glenys last week. No signs of labour then.
We had a letter from Dave Holey also a Xmas Card from Heiko.

Did Dave come over because of his girlfriend? It sounds like it.
If you ever want to visit Glenys their address is 7a Kempthorne Cres., Kohimarama.
Their surname, Burt.

I must stop soon, Top of the Pops is on. All the Top Tunes for ’67.
You know I barely got used to writing 1967 on cheques, don’t know how I’ll manage with ’68.
What’s more, it’s leap year Sandy. I
If I forget to send you a birthday card on time. Happy Birthday and we hope sincerely you’ll both be very happy in Auckland. You know we really miss you all.
Below The actual Birthday Card Appropriate as it turns out. Obviously I did send it in the boss's time.

We are still not homesick but occasionally I have pangs for friends and family but we are lucky and get letters nearly every day.
Still haven’t written to Colin but I will do shortly. Work is great here, developing all the new products. You’re really in it. Hope to hear from you soon
Lots of love Gillian and Dale

Leftovers and Snacks

My Friend Mary has Winterized My Candelabra and also has lent me the cutest Easter decorations.
I really like the Christmas Candle arrangement in front of the TV but It does look like Christmas AND it is April for Goodness sake.
Mary offered to come and give it a Winter look instead.
Gorgeous.  What do you think of the  little Easter Egg train? And the beautiful bird...I love it.

It's the end of the outdoor Tomato season.
After making the Homemade Tomato Ketchup,
I also made some rich deep coloured delicious Roasted Tomato Soup. (Next Blog)

I had some leftover hamburger mix from the birthday dinner, (click here for recipe), so I rolled them into little meatballs

I had some leftover Red wine and using the some of the remaining tomatoes made a very tasty tomato, red wine sauce.
Meatballs in Tomato, Red Wine Sauce

1 red onion finely chopped
2 cloves garlic crushed
2 tablespoons Olive oil
Sea Salt and freshly Ground Black pepper
1/2 tsp chili flakes
2 cups red wine

10-12 tomatoes halved... score the bottoms with a little cross for easy skin removal
Sea salt and Freshly ground pepper
Little olive oil just to oil pan
1 tablespoon sugar

Pre heat oven to 190C
Lightly oil a tray and place tomatoes face down on the tray
Season with salt, pepper and sugar
Cook about 10 minutes in the oven till the skin starts to blacken

Lift the skins off and set aside
Push the skins into a sieve to get any juice left
add juice to pan and throw skins away

Meanwhile in another pan on medium heat
add oil, onions and garlic
Season with S & P and chili flakes
Gently saute till they are tender
Turn heat up and add red wine
Let bubble away till the wine reduces

Add tomatoes to onion mix and let simmer about 10 minutes
Meanwhile add another tablespoon of oil to tomato pan and throw in Meat balls
Pop into  oven
Cook about 8 minutes turning once
Remove and add to tomato sauce

Simmer about another 10 minutes

Cook the pasta of your choice
I used Fusili
Cook it in hot boiling salted water till al dente
Mix in with the meatballs and sauce
Toss well
Serve with a good grate of Parmesan Cheese

very rich flavour

And Now for the Snack
Another little beauty from Chef Michael Smith, he actually created these crispy treats for his 5 year old son. So I thought our li000ttle kids would like them and as it turns out they did so by the way did the adult they were great with drinks.

Pumpkin Pie Spiced Pumpkin Seeds
Ingredients


* 1 egg white
* 1 tablespoon honey
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg
* 1 teaspoon ground ginger
* Sprinkled sea salt and freshly ground black pepper, to taste
* 2 cups raw pumpkin seeds


Directions

 Preheat your oven to 185C.
Whisk the egg white, honey, spices and seasonings in a medium bowl
until foamy.
Add pumpkin seeds and toss well to coat evenly.

Pour a single layer onto a lightly oiled baking sheet

and bake for 20-30 minutes, until golden and crispy.

And what to do with the remaining tomatoes
Another batch of Tomato Infused Vodka

Seriously, this makes the best Bloody Marys
Recipe for the BMs in a couple of weeks, when it is all infused.

Red Cabbage Slaw, Potato Pie, Burgers - Food Fit for a Birthday Dinner

Birthday Dinner
The Excellent thing about this Menu you can prepare everything ahead.

We had a dinner for the Beloved's Birthday on Sunday. Thinking of what delights to feed the Family, I came across and older blog which featured a couple of substantial Salads. Good for a crowd
Flounder Scapece and A Poached Tuna Salad
Click here for recipes for these dishes. meanwhile to accompany these Salads, I wanted to serve Cheesy Potato Pie.
I saw Chef Michael Smith on his 'Chef at Home' programme, On Food TV, demonstrate this delicious looking pie.
Basically its really just a different version of Potatoes Dauphinois.
I have been working on this pie... in fact I have made it about 4 times in the last 2 weeks and
By George I think I have finally 'got' it.
You need a pan which will go into the oven or a Springform Cake tin will do.

Its important to heat the pan and also to heat the cream and milk mix. This kicks off the cooking process and helps to get a nice crust.
One hint, place the potatoes inside the pan it will give you an idea how many to use

I've found it's important to pre bake the potatoes. Michael Smith didn't do that, but I found it all tasted a tad raw. So I baked them skin on.

Potato Pie


 6 med to large potatoes
1 cup cream
1/2 cup full cream milk
Sea salt, Freshly ground black pepper
Good grind nutmeg
1/2 cup grated Gruyere
1/2 cup tasty grated Cheddar cheese
A little oil to grease the pan

Bake potatoes at 180C approx 50 minutes
Remove from oven and set aside to cool
When cool enough to handle
Peel and Grate the potatoes

Pre heat the oven to 170C
Grease the pan and into the oven about 5 minutes to get it good and hot

In a pot bring the Cream, and milk to simmer
Season with S & P and nutmeg
Add grated potatoes
Gently mix to coat all of the potatoes
Keep them slowly heating for a minute or two
Add grated cheese,

Stir again and pour into hot pan

This will take at least an hour to cook
Let it cool before unmolding

Just reheat about 10 minutes in 180C oven
Now here's a couple of ideas for leftovers
Grilled Tomatoes topped with a perfectly poached egg on Top

Another night just accompanied with some beautiful Organic Bacon

So, I was worried that I didn't have enough food, so I whipped up a little Focaccio

What to do with leftovers from the bread
Make Breadcrumbs of course

Now how about a Vege Salad
Red Cabbage Slaw. 
This was beautiful and worth making, it improves with time in the fridge.
I took this picture just a short time ago and of course had a taste.
Yum.

1/2 Red Cabbage finely sliced
1 red chili finely chopped

For the dressing
1/4 Cup Sour cream
1/4 cup cider vinegar
1/2 cup gherkins chopped
1 Tablespoon of Gherkin Juice
1 Tablespoon sugar,
Salt and freshly Ground Black Pepper

Pour over cabbage and chili

Place in Fridge...At least for 4 hours
The longer the better really.

You may have noticed the Grandchildren up there Top of Page.
Well they weren't too interested in 'My Menu'
So Burgers for them
Alex Guarnaschelli, Star of 'Alex's Day Off' currently screening on Food TV
Inspired me. The Red Cabbage Slaw was her recipe and also the mix for the Burgers
This is excellent.
Got lots of hidden vegetables in there...
Sour Cream instead of an egg to bind
and Breadcrumbs which soften the burger.

I used
1 kg of best beef mince
1 carrot
1 stalk celery
1 medium onion
1/4 cup mayonnaise
1/4 cup breadcrumbs
Sea salt and Freshly Ground Black Pepper

2 tablespoons Rice bran oil
Place carrot. celery and onion into food processor
Blitz to a paste.
Place into a pan with Rice Bran Oil
Cook

Season meat with S & P
Add Mayo and breadcrumbs,
Then cooked vege

Mix well and shape into Burger

Grill in hot pan
Add sliced cheese on top after turning them
Place on a warmed bun with some Tomato Ketchup and Mayo
Slice of Tomato on top and anything else you need for an excellent Burger

Pop on the Bun Hat
It was very popular. They ate it all up

I also served them a slice of Potato Pie
Good choice Grandma
Next Blog...what to do with the leftover. Burger Mix.