Claire's Cake Bake & Other Foodiness

Tonights dinner wasn’t something I’d normally make when trying to eat more healthily, but I am participating in a forum monthly challenge and this months recipe certainly made Anthony smile. In fact, anything with sausages makes Anthony happy. The recipe is taken from Jamie’s Dinners – I halved everything to make dinner for two but even they were extremely generous portions.

Ingredients

Serves 4

• Olive Oil
• 2 knobs butter
• 4 chicken breasts, cut into chunks (Mr Oliver uses 1kg/2lb 3oz boned and skinned chicken legs, cut into pieces)
• 2 medium leeks, trimmed, washed and sliced into 1cm pieces
• 2 carrots peeled and roughly chopped
• 3 sticks of celery finely sliced
• A small handful of thyme, leaves picked
• 2 tablespoons of flour
• 1 wineglass of white wine
• ½ pint milk
• s&p
• 225g good pork sausages
• 1 x 500g pack of all butter puff pastry
• 1 egg

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At the weekend my Uncle cooked a buffet of fish pie, chilli, haggis (the real stuff) and stir fry for my Grans birthday. The fish pie was lovely and Elodie had a mouthful too so last night I set about making my own, but under orders from Anthony, it was to contain NO prawns. I shouldn’t complain though as he is a reasonably new convert to fish.

Cod & Salmon Fish Pie
Salmon Loin, skinned
Cod Loin, skinned
1 pint milk
Dill
5 peppercorns,
1 carrot, peeled and cut into quarters
1 onion, peeled & halved
15g butter
15g plain flour
2 maris piper potatoes
butter (for mashing potatoes)

1. Poach fish in milk with carrot, onion and peppercorns
2. Put potatoes on to boil
3. When fish is cooked, take the fish out & put to one side
4. Remove carrot, onion & peppercorns and throw away (keep the milk!)
5. Melt butter in pan & add flour, cook through for a minute
6. Slowly add milk to the roux and stir until sauce thickens
7. Drain & mash potatoes
8. Flake fish into dish, top with dill and sauce then put mashed potato on top
9. Cook for 20 minutes at 200°c

Vegetarian haggis with a baked tattie. Not the traditional way of serving this Scottish dish but simple to cook and delicious all the same