Fish Pie

As I become more and more fed up of these winter months the more and more I've turned to comfort food. Great for my tummy, not so great for my scales. After a foray into the world of mac and cheese I thought it best to reign it in a little and move towards the healthier realm of comfort food. This pie is like a warm duvet washed in lenor's new fragrance of fish pie. You can vary what goes on in these a lot but I like to have some kind of shell fish, some kind of white fish and some kind of greenery. The sauce and topping I think you should stick with as it really does work. As the topping is crumbs you can serve with carbs but I would recommend some leeks as they go really well with the vermouth, some carrots would also look pretty here.

Ingredients:

600 g haddock cut into 3x3 inch segments (I use un-smoked, un-dyed)

250g cooked and peeled prawns

375ml skimmed milk

1 1/2 tbsp plain flour

2 tbsp unsalted butter (plus extra for cooking crumbs in)

1 bay leaf

2 cloves of garlic, mashed

2 tbsp vermouth

3 pieces of bread blitzed into breadcrumbs

1 lemon - finely grated rind only

2 tbsp chopped flat leaf parsley

large handful of grated Parmesan

Bag of spinach, washed

seasoning

Firstly make your white sauce:

Heat the milk with the bay leaf in a sauce pan until it simmers then turn off the heat and leave to infuse.

Heat the two tablespoons of butter in a thick based saucepan. When it is bubbling whisk in the flour as well as 1/2 tsp salt and 1/2 tsp of black pepper until it forms a paste. Very slowly whisk in the hot milk lowering the heat to medium. Whisk constantly while the sauce thickens for about 15 minutes. Stir in the vermouth, let it cook for a few more minutes then turn off the heat. Remove the bay leaf when you add the white sauce to the pie dish.

Secondly, make your fish:

In a cold pan add the butter and garlic, allow the two to melt together. Once the butter is foaming add the portions of fish and season. Give them about 2 minutes on each side to colour and absorb the garlic. If you do have any of the lemon left over from grating the rind a little squeeze here wouldn't go amiss but not essential.

Thirdly, assemble:

Line a deep pie dish with as much spinach as you can fit in and press down to leave room on top for the fish. Place your fish on top, it should break up into 1 inch segments when you take it from the pan and scatter over spinach. Scatter over the prawns and then add the white sauce making sure everything is covered. Scatter the pie the Parmesan.

Then make your crumb topping:

Wipe the frying pan in which you cooked the fish. Heat some more butter in the pan and once it is bubbling add the bread crumbs and lightly toast. When they are turning golden season well add the parsley and lemon and stir through then take off the heat. Scatter directly over the pie for a thick crispy topping.

Cook in a pre-heated oven at 180C for about 25 minutes. Whilst it is in the oven you can steam/saute/boil your veg of choice. Serve together and enjoy!

Don't Panic: Last Minute Gifts!

Christmas is looming. As many of us have not yet come close to finishing preparing, think about cooking your way through the rest of your shopping list. Homemade gifts are thoughtful and practical! Who doesn't want something they are going to use daily? I have included some of my favorite quick-and-easy gift ideas that don't include a large price tag. For other exciting gift ideas, Mel and I are going to be on HearSay with Cathy Lewis on the 22nd (this Wednesday) at noon EST!!!!! Listen on 89.5 FM in the Hampton Roads area or online at http://www.whro.org/home/html/liveradio/895.html.

Truffles
I know I have a truffle problem. It isn't healthy. If you are into white chocolate, try my recipe for White Chocolate Coconut Truffles or try this quick dark chocolate rum recipe. Who doesn't like booze and chocolate? Please let me know because they need a serious attitude adjustment.

Grocery List:
-2 bars of good quality dark chocolate (about 1/2 lb), chopped
-2 Tbsp heavy cream
- 1 Tbsp unsalted butter
-2 Tbsp DARK rum (or liquor of your choice)
-unsweetened cocoa powder for dusting

Easy as Pie:
- Melt the chocolate, heavy cream, and butter in a double boiler. If you don't have one, heat a pot with a little bit of water over the stove. Put a bowl over the pot (make sure the boiling water is not touching the bottom of the bowl or it will burn) and stir.
-Add rum. Stir
- Take the bowl off the heat, cover, and put in the fridge.
- Run ten miles as you wait for it to harden as they are one million calories each.
-when the mixture is hard enough to hold its shape, make little balls and immediately return to the fridge. They are so rich they melt pretty fast.
- when they are hard again, roll in cocoa powder (or whatever your heart desires).
- store in a cold place and wrap up in little packages!

Chocolate Chili Brownies

For something that will really blow their socks off, make Mel's chocolate chili brownies. Reminiscent of Mexican treats, these are perfect for foodies that love the out-of-the-ordinary. That's Caliente.

Infused Oil

Rather than gifting body oils give cooking oils. Lets face it, no one's significant other EVER gives them a massage anyways. Pick up some empty bottles with corks to fill. You can get cheap ones (craft stores, like Michaels, often have them) or you can get their fancier counterparts from antique stores or cooking stores. Remember to buy the olive oil from Costco or Sam's Club, if possible, as it is a lot cheaper in bulk. Here are some amazing infused oil ideas that will become a staple in your daily cooking:

CHILI OIL
Shelf life: 3 months
What you need:

• 2.5 cups extra virgin olive oil
• 5 small fresh red chilis
• you can also add a couple cloves of garlic and peppercorns for extra zing.

Directions: fill the clean bottle with the oil and put in the chilis WHOLE. Cork and leave to infuse!
Uses: Drizzle over pizza, stir-frys, and use as a marinade with salt & pepper.

GARLIC OIL:
Shelf life: 3 months
What you need:

• 25 garlic cloves, peeled
  
• 4 cups of extra virgin olive oil

Directions: Heat the oil to a gentle simmer, add cloves and poach for 25 min. Leave to cool. Strain garlic cloves from oil and put into bottle. You can use the old garlic cloves to make a little garlic butter. Yum.
Uses: in salad dressings, on fish, vegetables, to dip bread in.

* You can also infuse vinegars. Try rosemary, tarragon, or lemon and lime vinegars... infuse for three days and use within three months!

Homemade Condiments

MINT SAUCE
AMAZING on Roast Lamb! Use within three months!
Ingredients:

• 1 large bunch mint
• 7 Tbsp boiling water
• 2/3 white wine vinegar
• 6 tsp sugar

Directions:

• Chop the mint
• Cover with the boiling water to infuse
• when lukewarm, add vinegar and sugar
• Pour into a bottle and seal.. store in the fridge!

HONEY MUSTARD
Great on salads, chicken, and to dip your crunchy snacks in! This recipe makes 2 cups and it must be used within 4 weeks (refridge of course).
Ingredients:

• 1 cup mustard seeds
• 1 Tbsp ground cinnamon
• 1/2 tsp ground ginger
• 1 and 1/4 cups white wine vinegar
• 6 Tbsp honey
• salt & pepper

Directions:

• Combine mustard seeds and spices.
• cover with vinegar..soak overnight
• put in bowl and use a pestle to grind into a paste (add honey slowly all the while).
• add a little vinegar to thin if needed.
  

LEMON CURD
Makes 2 pints. Perfect on toast, scones, and try on a meringue with some fresh berries. Use within two months.
Ingredients:

• 4 large lemons, unwaxed
• 2 large lime, unwaxed
• 3/4 cup UNSALTED butter
• 2 cups granulated sugar
• 4 large eggs, beaten

Directions:

• Grate the rinds of all fruits.
• Squeeze the juices strain their juices
• Melt the butter in the micro.. add the lemon rind, juice, sugar, and eggs.
  
• Cook on low heat for 25 min. STIR CONSTANTLY
• Pour the curd into jars.

BASIL PESTO
Even if you didn't manage to make and freeze your pesto in summer for Christmas gifts, you can often get pretty good deals on fresh pesto this time of year. If you can only get your hands on a little bit of fresh basil make some flaky pesto curls for friends!

Light Lunch

If you are lucky enough to be living in a country where it is still summer, then I hope this will be a useful hint for a light summer lunch.

It is very basic, yet it beats your everyday sandwich. It is also good for you in so many ways, I like to eat this with slabs of cold salted butter just to off set that though. 

The list of ingredients is more 'say what you see' than any secret, but I'll make it clear for you anyway. This is for two hungry people:

2 honey and soy smoked mackerel fillets

2 small eating pears

1 ball of the best mozzarella  you can get your hands on

bag of roquette

1 white stonebaked flute (or any baguette you feel like eating)

chilled salted butter, for bread

1 tbsp fresh lemon juice

1/2 tbsp runny honey

1 1/2 tbsp good olive oil

plenty of salt and pepper

Put the lemon, honey, oil, salt and pepper into an empty jam jar and shake it until your arms ache - or ingredients are combined. Voila, your dressing is ready, and you have something to keep it in should you have dressing left over. It might be easier to double the ingredients list and just keep the rest for next time (which will come soon, I assure you).

Cut the pears into even slices and remove any core. Split the roquette between two plates, scatter with torn off chunks of the mozzarella and arrange the pears over this. Drizzle with plenty of dressing. If you are making a huge bowl for several people then just chuck everything into a bowl and toss it together lightly, there's no need for extra mess when there's just two of you.

Divide the mackerel and bread between the plates and enjoy with a large cold glass of sparkling elderflower cordial.

Lemon Goat Cheese Risotto with Asparagus

I love risotto. It is easy to whip up for one (or many) and can be made with whatever is left in the fridge. Both of my roommates in London, Charlotte and Hannah, loved risotto and made their own special variations. Hannah's speciality was a risotto with chorizo, onion, and peppers (delicious!). Charlotte made many varieties. I do recall one that included hot dogs. haha. Here is my new favorite.. it is light, delicate, and perfect for spring!

LEMON GOAT CHEESE RISOTTO WITH ASPARAGUS SPEARS

serves 4-6 as main course and 6-8 as starter (you can adjust recipe measure according to your needs)

Ingredients:

• 4 tablespoons (1/2 stick) butter, divided
• 1 large onion, chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 5 cups (or more) hot chicken (or vegetable) broth
• 1/2 cup soft goat cheese
• the zest of half a lemon
• bunch of asparagus
• salt and pepper

Directions:

• Melt half of butter (2 Tbsp) in a heavy saucepan over med. heat.
• Add onion and soften (about five min).
• Add rice; stir and toast for a couple of minutes.
• Add wine and cook until almost all liquid is absorbed. Stir constantly!
• Add 1 cup hot broth. Simmer until broth is almost absorbed (KEEP STIRRING!!! You don’t want any to stick to the bottom)
• Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding.. stirring the whole time!
• You know it’s done when risotto is tender and mixture is creamy.
• Take off heat and add goat cheese, a pinch of lemon zest, and salt & pepper to taste.
• Garnish with steamed asparagus spears and remaining lemon zest.

for the asparagus:

• cook while you are stirring your risotto..
• snap ends off asparagus.
• I cooked mine in the hot chicken broth i used for the risotto. Boil for approx. 5 min.
• Take them out and shock them in a bowl of ice water. It keeps them crunchy!
• ENJOY!