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Author Topic: Vagueness and the Aftermath - A sporadic diary  (Read 4474097 times)
RED-DOG
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« Reply #27330 on: November 04, 2015, 06:46:03 PM »

Also tries asparagus this week.

Yuk!
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« Reply #27331 on: November 04, 2015, 06:51:36 PM »

Also tries asparagus this week.

Yuk!

Asparagus are out of season. English asparagus are delicious in early summer.

I have a good recipe for fish-pie as I make it once in a while. I can let you have it if you like or I could always let you know the next time I get the urge to cook it again.
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« Reply #27332 on: November 04, 2015, 06:57:47 PM »

Also tries asparagus this week.

Yuk!

Asparagus are out of season. English asparagus are delicious in early summer.

I have a good recipe for fish-pie as I make it once in a while. I can let you have it if you like or I could always let you know the next time I get the urge to cook it again.

Yes to both please Ralph. If it coincidences with a good sporting event on the telly we could have a great boy's night in.
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« Reply #27333 on: November 05, 2015, 12:11:07 AM »

Also tries asparagus this week.

Yuk!

Asparagus are out of season. English asparagus are delicious in early summer.

I have a good recipe for fish-pie as I make it once in a while. I can let you have it if you like or I could always let you know the next time I get the urge to cook it again.

Yes to both please Ralph. If it coincidences with a good sporting event on the telly we could have a great boy's night in.

Good job Ralph didn't get the urge tonight
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« Reply #27334 on: November 07, 2015, 12:34:51 PM »

First time foods.

Until today, I thought fish belonged in rivers or wrapped in old newspapers, but today, for the first time I had fish in a pie and it was delicious.




 Click to see full-size image.


Was it home made Tom? I've never tried fish pie before but do fancy having a go at making one if you have a recipe link?
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« Reply #27335 on: November 07, 2015, 12:42:36 PM »

First time foods.

Until today, I thought fish belonged in rivers or wrapped in old newspapers, but today, for the first time I had fish in a pie and it was delicious.




 Click to see full-size image.


Was it home made Tom? I've never tried fish pie before but do fancy having a go at making one if you have a recipe link?


Alas no, it wasn't Dan. It was shop bought on impulse.

Ralph has a recipe though. If we can persuade him tp post it we can both have a go.
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« Reply #27336 on: November 07, 2015, 01:12:29 PM »

I'll do my best but all of these quantities are approximate.

Just over one lb. of white fish 500-700g(I use either cod or haddock whichever is freshest and I like to use half smoked/half natural for extra flavour).

4oz butter
1 pint milk
2oz plain flour
4oz cooked prawns with shell off
2 hard-boiled eggs
A level desert-spoon of capers without their liquid
A load of chopped parsley
A squeezed lemon
Salt and pepper

You will also need to mash 1.5/2 lbs of potatoes to put on top of the pie and add plenty of butter and a couple of dollops(150ml) of sour cream to the mash but that comes later.

PS You will also need a deepish oval pie-dish as a round one will be very tricky to add the topping to.

tbc
« Last Edit: November 07, 2015, 01:19:51 PM by Karabiner » Logged

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« Reply #27337 on: November 07, 2015, 02:03:25 PM »

COD
Haddock
Smoked haddock - 1 of these could be replaced by salmon if required
Purchased at morrisons 3 for £10 - never their fish pie mix that's the off cuts !!
Boil a saucepan of water
Par boil each portion for 3/4 mins seperatly
Remove and add to a largish oval dish
Add 1packet shelled cold water prawns
Add seasoning
Sliced mushrooms
Some frozen peas
Cover with white/ bechamel sauce
Par boil thinly sliced potatoes
Pace on top in layers or mash potatoe
Grated cheese
Oven bake until golden brown it's great
Prep time about 15 mins
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« Reply #27338 on: November 07, 2015, 02:05:04 PM »

Obv mix contents of oval dish before adding bechamel sauce !!
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« Reply #27339 on: November 07, 2015, 08:36:33 PM »

No objections to using packet Bechamel or as we Brits call it White Sauce, however it's pretty simple and far more satisfying to make it from scratch with butter, flour and milk which includes the fish-stock from when you par-boiled it.

I believe the French(of Bechamel fame) call it a roux.
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« Reply #27340 on: November 13, 2015, 12:41:15 AM »

Some of these are great:

http://www.telegraph.co.uk/travel/travelnews/11988361/The-funniest-animal-photos-of-2015-revealed.html

 Click to see full-size image.


 Click to see full-size image.
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« Reply #27341 on: November 14, 2015, 11:14:12 AM »

Those pics are amazing Rod.

There is so much incredible animal photography around these days that we've almost become blasé about it.
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« Reply #27342 on: November 14, 2015, 11:15:25 AM »

But what I logged in to say was, I have just this minute realised that The hunger Games and Game of Thrones are two different things.
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« Reply #27343 on: November 14, 2015, 04:31:31 PM »

But what I logged in to say was, I have just this minute realised that The hunger Games and Game of Thrones are two different things.

So what's the hunger games about?
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« Reply #27344 on: November 14, 2015, 04:37:50 PM »

I'm still using the original Hydro5 blade and it's still as sharp as ever.

Just in case anyone was wondering like...
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