Allelujah yesterday is now history…..too much vino methinks…no I don’t think….I know! Oops!
Well what a mixed week, meeting with friends, some happy news and some so very sad and it makes you realize how mortal we all are and lucky to find out if tomorrow really is a mystery….
It’s a lovely sunny morning here and after all the Rain, Thunder, Lightening and the power cuts. This weather sure does play havoc with ones Skype and the Internet.
Not to mention that the ants who much prefer coming inside to braving the elements and we have had those in gigantic proportions even coming up the loo and a scorpion also thought it would venture inside mmmm….but it’s one of the joys of living in paradise.
But the upside is the Coconut Palm is heaving so lots of fresh coconut juice to drink and the grass is growing at the speed of light and the flowers are blooming.
The kitchen has also been a hive of activity this week we have been making ice cream ..a raspberry, banana, and coconut milk one. Bread and Butter Pudding, Meat Pies and a Fish Pie. Everyone loved the fish pie except for one and you always get one don’t you who said my idea of a fish pie is one which has mussels, squid, fish, prawns etc..unlucky we had a bog standard Fish Pie but this said person finished up the leftovers the next day still saying mmmm but would have been nicer with……… He is still breathing…..ha ha
- 1kg potatoes, peeled and chopped into large chunks
- 2 tablespoons butter, zest of 1 lemon
- Salt & Pepper to taste.
- 500ml (2 cups) milk
- 1 bay leaf
- 200g frozen hake fillets.
- 200g frozen smoked haddock fillets.
- 300g fresh uncooked prawns ( peeled)
- 2 onions sm or one large, finely chopped.
- 1 carrot, finely chopped.
- 3 garlic cloves, finely chopped.
- 3 tablespoons flour.
- 1 heaped teaspoon English mustard.
- 40g (1/2 cup) mature cheddar, grated.
- Juice of half lemon.
- Salt & pepper to taste.
- Place potatoes in a large pot of boiling water or in a steamer and cook until soft.
- Mash the potatoes then mix in, butter and lemon zest. Season to taste.Pre-heat the oven to 200°c.
- To make the fish pie, poach the fish ( not the prawns) in the milk with the bay leaf. When the fish is cooked, remove the fish and flake into large chunks. Reserve the milk.
- In a large, oven-proof frying pan fry the onion and carrot in a splash of olive oil until soft and fragrant. Add the garlic and fry for another 30 seconds.
- Add the flour and stir then add the milk the fish was poached to create a creamy sauce.
- Add the English mustard and fish including prawns and stir well then add the cheese and lemon juice and stir.
- Season to taste.
- Top the fish filling with the mashed potato and create indents with a spoon which will become nice and crispy in the oven.
- Place the pie in the oven and allow to bake for 30-40 minutes until the top is golden brown and crispy.
- Remove from the oven and allow to cool for 10 minutes then serve.
- Note: I don’t cook prawns with fish but add prawns right at the end when adding cooked fish to sauce this way the prawns will be lovely and succulent.