FISH PIE

From: South Africa

Comments: It can also be made with leftover meat or chicken and instant potatoes

Preparation time: 20 minutes
Cooking time: 30 minutes

Servings: 8 servings

Ingredients:

• 1 cup ONIONS, chopped

• 2 tsp. SALT

• 1/2 tsp. mustard powder

• 2 oz. [56 g] Butter or margarine.

• 3 cups [750 mL] cold steamed fish

• 800 g can Tomato drained

• 2 and 1/2 cups [625 mL] Mashed potatoes

• 2 Eggs

• 2 Tbs. Water

Preparation In a Large saucepan:

Saute:

1 cup ONIONS, chopped

1/2 tsp. Pepper

2 tsp. salt

1/2 tsp. Dry mustard

2 oz. Butter or margarine.

Add 3 cups COLD STEAMED FISH. cleaned from bones and flaked.

Add: 800g. can Tomatoes 1/2 cup MASHED POTATOES and

1 EGG, lightly beaten.

Pack in a buttered 10-inch deep pie dish.

Spread 2 cups MASHED POTATOES over top.

Brush with: 1 EGG beaten thinned with 2 Tbs. water

Bake at 350°F [180°C] for 30 minutes or until golden brown on top.

Excellent Fish Pie

From: Paule, Georgia, USA

Comments: This dish, from the Maritimes, Canada, is also excellent with pollock, cod or turbot.
Preparation time: 20 minutes
Cooking time: 40 minutes

Servings: 6

Ingredients:

 1 1/2 pounds [680 g] cooked frozen haddock fillets

2 tablespoons [30 g] butter

1/2 cup [125 mL] chopped onion

1 garlic clove, crushed

1 cup [250 mL] diced zucchini

2 tablespoons [17.5 g] flour

1/2 teaspoon [2.5 mL] salt

Pinch pepper

1/2 teaspoon [2.5 mL] thyme

1/2 teaspoon [2.5 mL] basil

2 cups [500 mL] peeled, seeded and chopped tomatoes

pastry sheets

Preparation

Break-up fish fillets; reserve.

Mix together chopped onion, crushed garlic and zucchini into hot pan , melted butter.

Mix in flour, salt, pepper, thyme and basil.

Mix in chopped tomatoes and cook for 5 minutes, until thickened.

Line a 9-inch [23-cm] pie plate with one pastry sheets.

Delicately mix reserved fish into tomato mixture; pour into pie shell.

Top with remaining pastry sheets; pinch dough all around and cut vents on top.

Glaze the pastry with melted butter or beaten egg

Pop into a preheated 400°F [200°C] oven for 25 to 30 minutes, until crust is golden brown and flaky.

Leave to rest for 10 minutes before serving

Oprah’s Un-Fried Chicken

The secret to the success of this recipe is to make sure that both the chicken and yogurt are very cold (hence soak the chicken in ice water)

Ingredients:

•  Light vegetable oil cooking spray

• 6 chicken drumsticks skin removed

• 3 skinless chicken breasts

• 3 ½ cups ice water

• 1 cup low fat yogurt

For the breadcrumbs mix

• 1 cup breadcrumbs

• 1 cup plain flour

• ½ teaspoon garlic powder

• ½ teaspoon Cajun seasoning

• ½ teaspoon dried thyme

• ½ teaspoon dried basil

• ½ teaspoon dried oregano

• A pinch of black pepper

• (Optional) pinch of cayenne pepper

Method

Preheat oven to 200c

Line a baking tray with baking paper and coat with 3 sprays of oil

Place the chicken in a large bowl with ice water and place the yogurt in a medium bowl and set both aside

Toss all the ingredients for breadcrumb mix into a large tightly sealing plastic bag and shake well to mix

Now take 2 pieces of the chicken from the ice water pat dry and then roll in the yogurt

Now place into the breadcrumb mix and coat well

Place the crumbed chicken onto the oiled baking tray. Now repeat the process to the remaining chicken

Once you have done all chicken pieces spray the top with a light coating of oil

Place the baking tray on the bottom shelf of the oven and bake for 1 hour

Turn chicken pieces every 20 minuets

Curried Sausages with Saffron rice

Ingredients

• 1 pkt sausages

• Curry paste

• ½ cup coconut cream

• 2 onions

• 2 cloves garlic

• Mixed vegetables

• 1 and ½ cups water

• Rice

• Saffron or imitation saffron

• 1 tablespoon Corn flour to thicken

Method

Slice or dice the onion and sauté in a hot pan with the garlic

When the onions start to become transparent add the water, mixed vegetables

And curry paste reduce the heat to a simmer, then cut sausages into four and place into pan and cover

Next wash the rice to remove the starch and place in a saucepan and cover the rice with water 1 inch above the rice and then add ¼ teaspoon of imitation saffron

Bring to the boil and do not cover

When the rice is about half cooked aprox 10 minuets, drain and wash again

Return to the saucepan cover with water and add saffron as before, return to the boil

When cooked drain and rinse with hot water to remove excess saffron

Now add the coconut cream to the curried sausages

Mix the corn flour with a little water and add to the curried sausages