Sunday, 27 October 2013

The Ultimate Fish Pie.

I am trying to make something new, warming and filling every Sunday as an alternative to a roast. I still want it to have those same feelings as a roast though. First up was fish pie.



To serve 6-8 depending on your portion sizes:
For the filling: 
350ml semi-skimmed milk
2 bay leaves
3 fillets of haddock
3 fillets of smoked haddock
3 fillets of salmon
50g salted butter
40g plain flour
2 leeks
250g peas
15g fresh dill
2 tablespoons whole grain mustard
4 eggs

For the mash:
4 large potatoes 
50g salted butter
100ml semi-skimmed milk
3 handfuls of grated cheddar cheese 

Topping: 
1 handful of grated cheddar cheese



First make the mash. Peel and chop the potatoes and boil them for around 12mintues or until cooked. Once cooked drain the potatoes and mash them. Then add the milk and butter and continue to mash. Finally add the cheese and combine.



Next is the filling, wash peel and chop the leeks, cook them in boiling water for around five minutes and drain. Defrost the peas and hard boil four eggs. Lounge them into iced water so that the yolk does not turn black. 
For the fish add the milk and two bay leaves to a pan and heat gently, when the milk begins to steam add the diced fish two fillets at a time as to not over crowd the pan. Cook for two minutes and then remove from the milk with a slotted spoon and put into your pie dish. Keep the milk to one side.




Once all the fish is cooked add the peas and leeks and peeled, chopped eggs to the dish and mix.



To make the sauce melt the butter in a pan and add the flour, stir continuously. Add the milk that the fish was cooked in a little at a time to form a sauce. Add the chopped dill and cook for a further two minutes. 



Pour the sauce over the filling. Leave to cool slightly before adding the mash. 



Spoon the mash on top of the pie and use a fork to mark the surface. 




Sprinkle cheese on top and bake in the oven for 35 minutes at 180. 








Cook in a roasting dish in case any of the sauce bubbles over. 



Remove from the oven and serve.





This did take a lot longer than I thought it would but I am happy with how it turned out. If I were to do it again I would make two pies and freeze one of them. 


Wednesday, 16 October 2013

Sticks and Sushi.

On Wednesday I went to Sticks n Sushi in Wimbledon. It was so good and I over ordered, so I took my leftovers home with me for the next days dinner. They also offer takeaway if you don't fancy going out for dinner. 


At the restaurant I ordered rainbow rolls, california deluxe rolls and ebi tempura big rolls. 
Rainbow rolls had seafood sticks, snow peas and avocado in them with either salmon, tuna, halibut or prawn on top. 
California deluxe rolls had crayfish, cucumber and avocado in them and were coated in wasabi tobiko. 
Ebi big tempura rolls were filled with tempura prawns and avocado with a spicy sauce. They did not make it home I ate them all there and then. 


The tempura prawn roll was by far my favourite I love tempura prawns especially in sushi as it adds a crunchy texture to the roll. 

Overall the sushi was really good, they do sticks as well hence the name, which are skewers of meat, fish or vegetables grilled in the most gorgeous sauces. We had the broccoli at the restaurant too as a side dish which was amazing, the sauce it came with, I have no idea what was in it but we dipped everything in it! So it's a must order. 



Saturday, 5 October 2013

Gordon Ramsay, Plane Food at Terminal Five.

On Thursday evening I left work and headed straight to Terminal 5. I went to Gordon Ramsay's Plane Food for dinner before getting on the plane. 


I had a blackberry bison cocktail to start it was delicious and very fruity.



I had the fishcake with a poached egg from the starter menu as a main with a side of chunky chips. It was the perfect amount of food before getting on the plane as I really hate plane food and just wanted to sleep on the plane. The fishcake was packed with fish which was great.  


I would really recommend going to Plane Food its nice and spacious and it is a nice space to spend your time before boarding the plane. 

Salted Caramel Cheesecake.

I made these last week and they worked really well as I just guessed the mix.

To make 8 mini cheesecakes you will need:
12 digestive biscuits
100g butter
1, 300g tub of cream cheese
300ml caramel sauce
150g caster sugar 


First crush the biscuts to form a crumb.



Then melt the butter in the microwave for around 30 seconds and pour it into the biscuits.


Mix well so all the biscuit is thourghly coated. 


Press the mixture into small ramekins using the back of a teaspoon. Place in the fridge while you make the next layer. 


Mix the cream cheese and sugar together to form a glossy mixture with no lumps. 



Spoon the mixture onto the biscuit and spread evenly. Place in the fridge for around 20 minutes.


Get the ramekins out of the fridge and spoon the caramel onto and spread it over evenly. I have caramel left over from some cupcakes so just used that but it is the carnation caramel, just give it a good stir before using and I also added some sea salt to make it into salted caramel. 


Then just keep them in the fridge. They will keep for around a week if you used freshly bought cream cheese and butter. 
Take them out of the fridge about 10 minutes before serving as otherwise the biscuit bottom will be a little to hard. 



Sweetcorn Fritters.

Sunday morning I felt like cooking something for lunch that I hadn't made before but had seen on The Londoner. They were so simple to make and I will definitely make them again as a great alternative to pancakes. 

To make one massive portion (the kind of portion so big you don't need dinner) you will need:
50g Plain flour.
Half teaspoon baking powder
Pinch of Salt 
Pinch of Pepper
1 teaspoon Paprika
1 egg
40ml skimmed milk
1 sweetcorn

4 rashers of streaker bacon 
1 avocado 
3 tomatoes 
Lemon juice 


Mix all the fritter ingredients together minus the sweetcorn to form a thick batter.



Cook the sweetcorn for around 5 minutes and then cut off the curnels. 



Mix the sweetcorn in and the fritter mix is done. 



Mix the avocado, tomato and lemon juice together to make guacamole. Also at this time put the bacon under the grill.



On a medium pan heat some oil. Add a laydel of the batter and fry for 3 minutes and then flip and fry until golden.



Repeat until all the batter is used.



Stack up the fritters and top with the guacamole and add the crispy bacon.



This has probably replaced this brunch as my favourtie!



Thursday, 3 October 2013

Chinese Takeaway Craving Buster.

Friday night I wanted a dinner that made me feel like the weekend had arrived, I looked in the cupboards and this is what I came up with. 


To make one portion you will need:
2 teaspoons of honey.
1 teaspoon of finely chopped fresh ginger.
1 teaspoon of chopped chilli.
1 teaspoon smoked papkira.
2 teaspoons of sesame oil.
1 tablespoon do dark soy sauce. 

50g basmati
Large handful of peas
8 prawns



Heat the mixture in the pan until it reduces to about half the volume.



In a pan add the prawns and then the sauce and cook until they are pink. 





Drain the rice and add the peas to the mix and stir in all the sauce. 



And serve, not the prettiest dish but chinese takeawy rarely is.