Fish Pie

Here is a lovely recipe for Fish Pie.

I love using carnation products in my baking and cooking, they are so versatile and make a lot of recipes so much easier and quicker. As well as tasting great!

This week I have dug out my Carnation Any One Can cook book and found some inspiration for some new meals. This is the first one we have tried.

Ingredients

1 1/2 lb potatoes

1 1/2 lb fish (I used salmon and prawns)

410g tin evaporated milk

1 oz butter

1 oz flour

1/4 pint white wine

6 oz cheese

salt and pepper

Method

Peel the potatoes and cut into cubes, boil until tender.

Place fish into your pie dish.

Combine wine, milk, butter and flour in a pan.

Heat until boiling stirring continuously.

when sauce has thickened stir in half the grated cheese.

Pour over the fish.

Top with the potatoes and remaining cheese.

Bake for 30-35 minutes at 180C fan.

We served it with peas.

Cauliflower Pulao

This recipe is adapted from here.

Ingredients:
1 Cup Basmathi rice
2 Cups water
2 Cups of chopped veggies (cauliflower, beans, carrot)
1/2 Cup chopped onion
Salt
1/2 tsp turmeric powder
1/4 tsp chilli powder
1 tsp garam masala powder
1 Slit green chilli
1 tsp grated ginger garlic
1/2 tsp jeera
3 cloves
1 cinnamon stick
1 bay leaf
2 star anise
2 tbsp ghee
2 tbsp oil
Coriander leaves to garnish

Method:
Heat oil in a pan. Add cloves, cinnamon, bay leaf and star anise. Add onions, green chilli and ginger garlic paste. Sprinkle some salt and fry till it turns light golden brown.
Rinse basmathi rice. Add the fried onions and cook in 2 cups of water till done.
Heat oil again. Add jeera. After it crackles, add veggies and sprinkle some salt. Add turmeric powder, chilli powder and garam masala powder. Fry till the veggies are cooked and cauliflower turns brown and crispy.
Now mix this with cooked rice and add ghee and some more salt if required.
Garnish with coriander leaves and serve with raitha/chips.

Door from the east room, really needs work.