Fish Pie Florentine

Fish Pie Florentine

 

A fish pie made with chunks of white fish and salmon in a zesty cream sauce, with baby spinach and egg, topped with mashed potato sprinkled with cheese.

 

Fish Pie Florentine
Prepares: 6 servings
 
  • Preparation time: 50 minutes
  • Cooking time: 25 minutes

  • Instructions
  • 1kg (2 lb 4 oz) potatoes (about 7), cut into chunks
  • 85g (3 oz) butter (⅜ cup, or ¾ stick)
  • 55g (2 oz) flour (⅓ cup + 1 tbsp)
  • 420ml (14 fl oz) milk (1¾ cups), plus extra for creaming the potatoes
  • 60ml (2 fl oz) white wine (¼ cup)
  • 3 tbsp lemon juice
  • salt and freshly ground black pepper
  • nutmeg
  • 450g (1 lb) white fish fillet (e.g. haddock), skinned
  • 450g (1 lb) salmon fillet, skinned
  • 55g (2 oz) baby-leaf spinach
  • 3 eggs
  • 115g (4 oz) Cheddar cheese, grated/shredded (1 cup)


  • To serve
  • petit pois

  • You will also need a large ovenproof dish.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Put the potatoes in a large pan of cold salted water, bring to the boil, and cook for 20 minutes, until tender.

  4. Add the eggs during the last 10 minutes (saves on another pan!). Once the eggs are ready, remove from the pan and run them under cold water. (This will prevent a dark rim forming round the yolk while they are cooling.)

  5. Drain and mash the potatoes with 28g (1 oz) (⅛ cup, or ¼ stick) of the butter and a little milk, until creamy. Set aside.

  6. Next, melt the rest of the butter in a pan and, once foaming, tip the pan and quickly add the flour. Stir to form a smooth paste and cook over a low heat for 2 minutes. Warm the milk (a microwave makes this quick) and gradually stir into the roux until smooth. Stir in the wine. Bring to the boil and then reduce the heat and gently cook for 5–10 minutes until the sauce is very thick, stirring constantly. (The sauce needs to be very thick because once the fish is added and cooks in the sauce, its juices will thin it.) Add the lemon juice, salt and pepper and a good grating of nutmeg.

  7. Now cut the fish into bite-sized chunks and mix into the sauce with the spinach. Spoon into the ovenproof dish.

  8. Peel the eggs, carefully cut into quarters and scatter them evenly over the top of the fish.

  9. Cover with the mashed potato and sprinkle with the cheese.

  10. Cover the dish with foil and cook in the oven for 20 minutes. Remove the foil then cook for a further 10–15 minutes until the top is golden and the sauce is bubbling around the edges.

  11. Serve with petit pois.

Updated: April 14, 2018

Tuna and Egg Pasta

Tuna and Egg Pasta

 

Looking for a quick and easy supper from cupboard staples? Then here’s a tasty Tuna and Egg Pasta dish. Penne and a couple of cans of tuna are folded into a cheese sauce and topped with egg and crunchy buttered  breadcrumbs.

 

Tuna and Egg Pasta
Prepares: 4 servings
 
  • Preparation time: about 30 minutes
  • Cooking time: 30 minutes (oven)

  • Ingredients
  • 170g (6 oz) penne (2¼ cups)
  • ½ onion, finely sliced
  • 85g (3 oz) butter (⅜ cup, or ¾ stick)
  • 55g (2 oz) flour (⅓ cup + 1 tbsp)
  • 500ml (20 fl oz) milk (2½ cups)
  • 2 x 160g tins (170g cans) chunk light tuna in oil, drained
  • 3 eggs, hard boiled
  • salt and pepper
  • 115g (4 oz) mature/old Cheddar cheese, grated (1 cup)
  • 55g (2 oz) breadcrumbs (1 cup)

  • Equipment
  • 1.14 litre (2 pint) (6 cup capacity) ovenproof dish


  1. Method
  2. Preheat oven to 200°C (400°F) (gas 6)

  3. Cook penne and onion together in a pan of boiling salted water for as long as directed on the packet of pasta. Drain and set aside.

  4. Melt 55g (2 oz) (¼ cup, or ½ stick) of the butter in a pan, stir in the flour until smooth and cook over a low heat for 1 minute.

  5. While leaving the roux to cook, warm the milk. (The easiest way is to microwave on high power for one minute.) Then gradually blend into the roux, stirring constantly, until the sauce is smooth. Bring to the boil, stirring, until thickened.

  6. Next add the cheese and seasoning, and stir until the cheese has melted.

  7. Stir through the penne and onion, then gently mix in the tuna, breaking up any large clumps. Spoon into the ovenproof dish.

  8. Next, shell the eggs and cut into quarters. Arrange over the top of the pasta and gently press down.

  9. Finally, melt the remaining butter in a pan and fry the breadcrumbs until crisp. Scatter over the pasta.

  10. Bake in the oven for 20–30 minutes until bubbling around the edges and browning on the top.

  11. Serve with a green salad.

Updated: October 29, 2017

Classic Crème Brûlée

Classic Crème Brûlée

 

These crème brûlées are so creamy they make just the perfect dessert. Egg yolks, sugar and cream flavoured with vanilla make the creamy custard, and it’s topped with brittle caramel.

I have shared two methods for creating the caramelized topping, one using a chef’s blowtorch and the other using the grill/broiler.

 

Classic Crème Brûlée
Prepares: 6 servings
 
  • Preparation time: 30–45 minutes
  • Refrigeration time: Overnight, plus 2 hours
  • Cooking time: 25 minutes
  • Plus cooling time

  • Ingredients
  • For the custard
  • Butter, for greasing
  • 
4 egg yolks, large (U.K.)/extra large (N.A.)
  • 45g/1½ oz caster sugar/fine white sugar
  • 
½ tsp vanilla extract
  • 300ml/10 fl oz single cream/table cream
  • 300ml/10 fl oz double cream/whipping cream

  • For the topping

  • 2 tbsp golden caster sugar/fine white sugar, if using a chef’s blowtorch
  • 100g/3½ oz caster sugar/fine white sugar if not using a chef’s blowtorch

  • Equipment
  • 6 x 150ml/5 fl oz heatproof ramekins


  1. Method
  2. For the custard
  3. Preheat the oven to 160°C/325°F/gas mark 3.

  4. Lightly grease the ramekins with the butter and set to one side.

  5. Put the egg yolks into a large bowl, add the sugar and vanilla extract and whisk with a balloon whisk to combine. Set to one side.

  6. Pour both creams into a pan and heat until scalding. Remove from the heat. Leave to cool slightly, about 2 minutes.

  7. Gradually pour the cream mixture into the egg mixture, whisking with the balloon whisk until blended. Strain the custard and divide between the six ramekins.

  8. Boil a kettle of water. Meanwhile, line a deep sided ovenproof dish or roasting tin/pan with a layer of kitchen paper and sit the six ramekins on the paper (this prevents them slipping while in the pan). Carefully pour enough boiling water into the pan to come halfway up the sides of the ramekin dishes.

  9. Bake in the oven for about 25 minutes. Check after 20 minutes. The custard needs to still wobble slightly. Remove from the oven and leave to cool in the water. Take the ramekin dishes out of the water, cover and refrigerate overnight.

  10. For the topping using a chef’s blowtorch
  11. Sprinkle 1 teaspoon of sugar evenly over the custard in each ramekin, right to the edge, so that the custard is completely covered.

  12. Caramelize the sugar under a direct flame.

  13. Leave to cool, then refrigerate for two hours before serving.

  14. For the topping without using a chef’s blowtorch
  15. First, have a piece of baking paper ready on the counter top. Next, put the sugar in a stainless steel pan and add just enough water to dampen the sugar. Place over a low heat and stir the sugar until completely dissolved. Then increase the heat to medium–high. Without stirring, leave the sugar to bubble fiercely. When the bubbling lessens and the sugar has turned a pale straw colour it will be ready. Carefully pour the caramel onto the paper (it will be extremely hot) and leave it to become cold.

  16. The caramel will harden on cooling. Break it into small pieces and blitz in a food processor or blender until there are really fine granules (finer than caster sugar). Sprinkle evenly over the custard in each ramekin, right to the edge, so that the custard is completely covered.

  17. Preheat the grill to high.

  18. Put the ramekins on a baking tray as close to the grill as possible. Cook for less than 1 minute, not letting the sugar burn. It just needs to melt the sugar.

  19. Leave to cool then refrigerate for two hours before serving.

 

Crêpes with Lemon and Sugar

Crêpes with Lemon and Sugar

 

A batch of crepes folded into quarters then drizzled with lemon juice and sprinkled with sugar make a very light version of the traditional English pancake.

 

Crêpes with Lemon and Sugar
Prepares: 8–10 large crêpes
 
  • Preparation time: 10 minutes
  • Standing time: 10 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 110g/4 oz plain flour/cake and pastry flour
  • pinch of salt
  • 2 large eggs (U.K.)/extra large eggs (N.A.)
  • 200ml/7½ fl oz semi-skimmed milk mixed with 75 ml/2½ fl oz water
  • 50g/2 oz butter

  • To serve
  • Caster sugar/fine white sugar
  • 1 lemon, halved

  • Equipment
  • A 25.5cm/10 inch heavy gauge aluminium frying pan


  1. Method
  2. Sift the flour and salt into a large mixing bowl.

  3. Make a well in the centre of the flour and break the eggs into it. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the sides of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Set aside for 20 minutes.

  4. Preheat oven to 150°C/300°F/gas mark 2 and place five plates in the oven to warm.

  5. Melt the butter in the pan. Spoon 2 tablespoons of the butter into the batter and whisk it in. Pour the remainder into a small bowl and reserve it to smear the pan between cooking each crêpe using a wodge of kitchen paper.

  6. Get the pan really hot, then turn the heat down to a medium setting.

  7. Use about 3 tablespoons of batter for each pancake. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan in one go. Using the ladle or cup, pour the batter quickly into the centre of the pan at the same time tipping it around from side to side to get the base evenly coated. If there are any holes, just fill them in with the batter using a teaspoon. It should take less than a minute to for the underside to turn golden. Check by lifting the edge with a palette knife.

  8. Flip the pancake over with the palette knife and cook the other side until golden. This side will need less time to cook. Then slide it out of the pan onto a warmed plate.

  9. Continue until all the batter is used. Overlap the pancakes on the warmed plate as you go, keeping them warm in the oven covered loosely with foil.

  10. Serve with some juice of the lemon squeezed over the pancake and a generous sprinkling of sugar. They can then be rolled or folded into quarters.

 

Gammon Steak with Roasted Baby Potatoes

Gammon Steak with Roasted Baby Potatoes

 

For that time when you need something quick and simple to prepare, this British favourite fits the bill. A gammon steak, topped with a soft poached egg, and roasted baby potatoes instead of fries, makes for a very enjoyable meal.

 

Gammon Steak with Roasted Baby Potatoes
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 575g (1 lb 4 oz) baby potatoes (about 13)
  • 5 tbsp olive oil
  • 4 garlic cloves
  • salt and freshly ground black pepper
  • 4 gammon steaks
  • 4 eggs
  • 2 tbsp white wine vinegar


  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5)

  3. Wash the potatoes, cut into 1 inch pieces and place in a large bowl. Add 4 tablespoons of olive oil, garlic cloves and season. Toss together to coat the potatoes.

  4. Tip into a small roasting tin/pan and roast for 30 minutes until the potatoes are tender, turning a couple of times to make sure they cook evenly.

  5. Preheat the grill to high. Remove any rind from the gammon steaks, then brush with the remaining olive oil. Grill/broil for 3 minutes on each side until they are starting to brown and are crisping at the edges.

  6. While cooking the gammon, also cook the eggs. Take a non-stick frying pan/skillet and grease with butter. Bring some water to the boil in the pan. Reduce the heat to a slow simmer and add the white vinegar (this helps to keep the whites of the eggs in shape). Break the eggs into the pan and poach for about four minutes until the whites are cooked but the yolks are still soft. (Make sure there is enough water in the pan to cover the eggs)

  7. Serve the gammon topped with a poached egg and accompanied with the roasted baby potatoes.

Updated: September 25, 2017