Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Sheena on May 12, 2007, 21:08
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FISH PIE
Mixture of salmon, non-bony white fish and prawns
40g butter
40g plain flour
approx 300ml milk
2 hard boiled eggs
chopped Lovage - use parsley if you have none
Potatoes for mashing
Cheese for grating on top
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Put your tatties on to boil.
Cook fish of your choice in the milk. Don't overcook your fish or it might fall apart, don't add the prawns yet either.
Put your eggs on to boil while you cook the fish.
Take out the fish and set aside.
make your roux with flour and butter.
Cook for a minimum of 2 minutes to cook out the taste of the flour.
Pour in approximately one-fifth of the milk, and allow to boil without stirring.
Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid as described, beating well after each addition.
Your sauce whould be medium thick. add in some finely chopped lovage to taste, I like lots, s&p to taste
Layer your fish in a shallow ovenproof dish(and prawns), then some sauce to cover, then slices of boiled egg, then the rest of your sauce.
Mash the potatoes and cover the top of the pie. Grate over some cheese and stick it in the oven at about 180 until the whole pie is heated through.
Eat and enjoy!
( I stole the white sauce bit from fanny craddock :shock: I don't use measurements for mine)
[ModFind Recipe]
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Yummy. Thanks for that Sheena. I liked the "use parsley if you have none" bit.
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( I stole the white sauce bit from fanny craddock
For the younger generation, Fanny Craddock was a TV Chef in the 1960's when TV was broadcast live. Hubby John did the dishes and other minor tasks.
Episode 34638362 was all about how to make doughrings and when the programme ended, the link man (Frank Bough) said
Well viewers, you're all going to have to try that at home and I hope all your doughrings turn out like Fanny's
The camera was actually shaking with mirth.
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fanny craddock was a real person :shock: :lol:
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Well viewers, you're all going to have to try that at home and I hope all your doughrings turn out like Fanny's
:lol: :lol: :lol: :shock: :lol:
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Jonny and Fanny they were great toagether they smoked non stop whilst cooking. I think i may have one of her books somewhere. :)
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I don't have any of more of my own recipes for lovage so here are a few links to some nice sounding recipes:
Corn on the Cob with Lovage Butter (http://www.gardensablaze.com/HerbLovageRec.htm)
Lettuce and Lovage Soup - Hugh Fearnley-Whittingstall (http://www.bbc.co.uk/food/recipes/database/lettuceandlovagesoup_14299.shtml)
Apple and Lovage Chutney (http://www.recipeland.com/recipe/432/)
(sorry, pesky American measurements :shock: )
Potato and Lovage Soup (http://www.bbc.co.uk/food/recipes/database/potatoandlovagesoup_654.shtml)
Lovage Soup (http://www.overthegardengate.net/garden/herbs/herb_recipes.asp)
Arbroath smokies, Crowdie and Lovage Pate (http://www.arbroathsmokies.net/recipe.php?id=12)
And for WG, apparently you can make really tasty oatcakes by adding ground seed to the recipe.:D
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And for WG, apparently you can make really tasty oatcakes by adding ground seed to the recipe. :D
and seriously-good on cheesy biscuits too. Thanks
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I just added in that Arbroath Smokies recipe incase you missed it!
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I just added in that Arbroath Smokies recipe incase you missed it!
I DID miss it. It looks fantastic. I might have to ready the horses for a lightening gallop down to Arbroath.
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We've just had dinner and used some yummy Lovage.
Here's the a link to Mary Berry's
Pork Stroganoff recipe (http://www.bbc.co.uk/food/recipes/database/porkfilletstroganoff_73432.shtml)
Use the Lovage in place of parsley, I also used extra paprika, extra lemon juice and double cream instead of soured cream (we didn't have any).
It tasted fantastic :tongue2: and the kids loved it which is all important in this house! we served it with new potatoes.