RICK STEIN'S FISH PIE - THE HAPPY FOODIE
Rick Stein's take on the a classic seafood dish. This creamy fish pie recipe brings together cod and smoked haddock with a fluffy potato and parsley topping.
Provided by Rick Stein
Yield Serves 4
Number Of Ingredients 1
Steps:
Stud a couple of the onion slices with the cloves. Put the onion slices in a large pan with the bay leaf, 450ml (¾ pint) of the milk, the cream, cod and smoked fish. Bring just to the boil and simmer for 8 minutes. Lift the fish out onto a plate and strain the cooking liquor into a jug.When the fish is cool enough to handle, break it into large flakes, discarding the skin and any bones. Sprinkle it over the base of a shallow 1.75 litre (3 pint) ovenproof dish.
Hard-boil the eggs for 8 minutes, then drain and leave to cool. Peel them, cut into chunky slices and arrange on top of the fish.
Melt half the butter in a pan, add the flour and cook for 1 minute, stirring. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return it to the heat and bring slowly to the boil, stirring all the time.Leave it to simmer gently for 10 minutes to cook out the flour. Remove from the heat once more, stir in the parsley and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour.
Preheat the oven to 200°C/400°F/gas 6. Boil the potatoes for 15–20 minutes. Drain, mash and add the rest of the butter and the egg yolk. Season with salt and freshly ground white pepper. Beat in enough of the remaining milk to form a soft spreadable mash.
Spoon the potato over the filling and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown.
RED LENTIL SOUP WITH LEMON RECIPE - NYT COOKING
This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.
Provided by Melissa Clark
Total Time 45 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
- Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
- Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
- Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
Nutrition Facts : @context http//schema.org, Calories 204, UnsaturatedFatContent 1 gram, CarbohydrateContent 38 grams, FatContent 1 gram, FiberContent 7 grams, ProteinContent 13 grams, SaturatedFatContent 0 grams, SodiumContent 210 milligrams, SugarContent 4 grams
More about "chunky pumpkin pie recipes"
RICK STEIN'S FISH PIE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine British
Stud a couple of the onion slices with the cloves. Put the onion slices in a large pan with the bay leaf, 450ml (¾ pint) of the milk, the cream, cod and smoked fish. Bring just to the boil and simmer for 8 minutes. Lift the fish out onto a plate and strain the cooking liquor into a jug.When the fish is cool enough to handle, break it into large flakes, discarding the skin and any bones. Sprinkle it over the base of a shallow 1.75 litre (3 pint) ovenproof dish.
Hard-boil the eggs for 8 minutes, then drain and leave to cool. Peel them, cut into chunky slices and arrange on top of the fish.
Melt half the butter in a pan, add the flour and cook for 1 minute, stirring. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return it to the heat and bring slowly to the boil, stirring all the time.Leave it to simmer gently for 10 minutes to cook out the flour. Remove from the heat once more, stir in the parsley and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour.
Preheat the oven to 200°C/400°F/gas 6. Boil the potatoes for 15–20 minutes. Drain, mash and add the rest of the butter and the egg yolk. Season with salt and freshly ground white pepper. Beat in enough of the remaining milk to form a soft spreadable mash.
Spoon the potato over the filling and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown.
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