SWEET PEA RECIPE RECIPES

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SWEET PEA FISH PIE | FISH RECIPES | JAMIE OLIVER RECIPES



Sweet Pea Fish Pie | Fish Recipes | Jamie Oliver Recipes image

Fish pie is one of my favourites and seems to be one of yours too. This clever, delicious, thrifty dish makes use of your freezer staples – and I have to say, it’s one of my best (using smashed sweet peas in the mash is a revelation). Traditionally, fish pies have always been about stretching fish a long way, and by using quality frozen fish fillets, it’s unbelievable how cheaply you can make it.

Total Time 1 hours 30 minutes

Yield 8

Number Of Ingredients 17

1 kg potatoes
400 g frozen peas
1 lemon
40 g unsalted butter
2 carrots
2 onions
olive oil
500 ml semi-skimmed milk
2 x 150 g frozen salmon fillets sustainably sourced
2 x 100 g frozen white fish fillets sustainably sourced
65 g plain flour
100 g frozen spinach
125 g frozen cooked peeled prawns sustainably sourced
1 heaped teaspoon English mustard
40 g Cheddar cheese
sea salt
freshly ground black pepper

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel the potatoes and cut into large even-sized chunks, then cook them in a large pan of boiling salted water for 15 minutes, or until soft, adding the peas for the last 2 minutes. Drain and mash well with a pinch of sea salt and freshly ground black pepper, the zest from the lemon and the butter. Set aside.
    3. Peel and chop the carrots and onions, then fry them in a large ovenproof pan (roughly 30cm in diameter) with 1 tablespoon of oil over a medium heat for 15 minutes, or until softened but not coloured, stirring occasionally.
    4. Meanwhile, heat the milk in a pan on a medium heat. Once simmering, add all the frozen fish fillets and cook for around 10 minutes, or until cooked through, then use a slotted spoon to transfer them to a plate, taking the pan off the heat.
    5. Stir the flour into the carrots and onions, then gradually add the warm milk, a ladleful at a time, stirring continuously until you have a smooth sauce. Stir in the spinach until thawed and incorporated, then season to perfection.
    6. Flake in the cooked fish fillets (carefully remove and discard any skin or bones), add the prawns and mustard, along with the juice of half the lemon, grate in the Cheddar, and stir gently to combine.
    7. Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork to give it texture that will crisp up. Bake for 30-40 minutes, or until beautifully golden. Serve with a good old helping of baked beans (if you like). Delicious!

Nutrition Facts : Calories 366 calories, FatContent 12.9 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 25.2 g protein, CarbohydrateContent 39.9 g carbohydrate, SugarContent 8.8 g sugar, SodiumContent 1.3 g salt, FiberContent 4.2 g fibre

SWEET POTATO CHICKPEA CURRY RECIPE | JAMIE MAGAZINE RECIPES



Sweet potato chickpea curry recipe | Jamie magazine recipes image

This is a cheap and easy dish. You could add chopped cauliflower, red pepper or aubergine before the sweet potato; throw in shredded cooked chicken with the tomatoes; add raw prawns or white fish pieces 5 minutes before the end of the cooking time; or serve in a flatbread with grated carrot, coriander and shredded lettuce.

Total Time 1 hours

Yield 6

Number Of Ingredients 11

olive oil
2 red onions
3 tablespoons rogan josh paste
1 fresh red chilli
3cm piece of ginger
1 bunch of fresh coriander
3 sweet potatoes
1 x 400 g tin chickpeas
8 ripe tomatoes or 1 x 400g tin chopped tomatoes
1 x 400 ml tin light coconut milk
400 g pre-washed spinach

Steps:

    1. Heat 2 tablespoons of oil in a large saucepan over a medium heat.
    2. Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
    3. Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
    4. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
    5. Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
    6. Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
    7. Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
    8. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
    9. Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.

Nutrition Facts : Calories 371 calories, FatContent 15.4 g fat, SaturatedFatContent 5 g saturated fat, ProteinContent 10.5 g protein, CarbohydrateContent 49.9 g carbohydrate, SugarContent 17.9 g sugar, SodiumContent 0.7 g salt, FiberContent 10 g fibre

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SWEET POTATO AND CHICKPEA CURRY RECIPE - BBC FOOD
This easy sweet potato and chickpea curry uses only a few storecupboard staples and is perfect for a laid-back supper. This is designed to be a low cost recipe. Each serving provides 551kcal, 15.5g protein, 97g carbohydrate (of which 14.5g sugars), 8g fat (of which 1g saturates), 13g fibre and 0.2g salt.
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SWEET PEA FISH PIE | FISH RECIPES | JAMIE OLIVER RECIPES
Fish pie is one of my favourites and seems to be one of yours too. This clever, delicious, thrifty dish makes use of your freezer staples – and I have to say, it’s one of my best (using smashed sweet peas in the mash is a revelation). Traditionally, fish pies have always been about stretching fish a long way, and by using quality frozen fish fillets, it’s unbelievable how cheaply you can make it.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine british
Calories 366 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel the potatoes and cut into large even-sized chunks, then cook them in a large pan of boiling salted water for 15 minutes, or until soft, adding the peas for the last 2 minutes. Drain and mash well with a pinch of sea salt and freshly ground black pepper, the zest from the lemon and the butter. Set aside.
    3. Peel and chop the carrots and onions, then fry them in a large ovenproof pan (roughly 30cm in diameter) with 1 tablespoon of oil over a medium heat for 15 minutes, or until softened but not coloured, stirring occasionally.
    4. Meanwhile, heat the milk in a pan on a medium heat. Once simmering, add all the frozen fish fillets and cook for around 10 minutes, or until cooked through, then use a slotted spoon to transfer them to a plate, taking the pan off the heat.
    5. Stir the flour into the carrots and onions, then gradually add the warm milk, a ladleful at a time, stirring continuously until you have a smooth sauce. Stir in the spinach until thawed and incorporated, then season to perfection.
    6. Flake in the cooked fish fillets (carefully remove and discard any skin or bones), add the prawns and mustard, along with the juice of half the lemon, grate in the Cheddar, and stir gently to combine.
    7. Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork to give it texture that will crisp up. Bake for 30-40 minutes, or until beautifully golden. Serve with a good old helping of baked beans (if you like). Delicious!
See details


SWEET POTATO CHICKPEA CURRY RECIPE | JAMIE MAGAZINE RECIPES
This is a cheap and easy dish. You could add chopped cauliflower, red pepper or aubergine before the sweet potato; throw in shredded cooked chicken with the tomatoes; add raw prawns or white fish pieces 5 minutes before the end of the cooking time; or serve in a flatbread with grated carrot, coriander and shredded lettuce.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 371 calories per serving
    1. Heat 2 tablespoons of oil in a large saucepan over a medium heat.
    2. Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
    3. Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
    4. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
    5. Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
    6. Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
    7. Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
    8. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
    9. Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.
See details


SWEET POTATO AND CHICKPEA CURRY RECIPE - BBC FOOD
This easy sweet potato and chickpea curry uses only a few storecupboard staples and is perfect for a laid-back supper. This is designed to be a low cost recipe. Each serving provides 551kcal, 15.5g protein, 97g carbohydrate (of which 14.5g sugars), 8g fat (of which 1g saturates), 13g fibre and 0.2g salt.
From bbc.co.uk
Reviews 4.3
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Calories 551kcal per serving
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See details


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This has been my family's favorite vegetable casserole for 20 years now! The kids requested it again and again for Thanksgiving dinner. —Barbara Preneta, Unionville, Connecticut
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