Finally, for the fish lovers …

Finally, for the fish lovers … I think you'll enjoy this dish!

Here's a recipe that's really adaptable – it's great as a starter or a light lunch :

Smoked Mack Stack

Serves 2 - generous portions

230g of smoked mackerel, flaked

2 tbsp of mayonnaise

2 tsps of creamed horseradish

black pepper, mix together gently

250g of roasted beetroot, cut into small cubes

(or an organic vac pack)

1 tbsp Balsamic vinegar and

black pepper - mix together

1 sharp eating apple – a Cox would be

perfect – a medium sized apple weighs approximately 140g -

quartered, peeled and cut into small cubes

add a glug of lemon juice and mix

You'll need a ring measuring 9cms in diameter – 3½” in

old money

Now it's just a matter of assembly :

an important note to self – make sure the ring is

placed in or on the serving dish or plate before you begin!

Place the ring in the centre and begin with two tablespoons of beetroot, pressed gently into the base. Add two tablespoons of the smoked mackerel mixture, pressed gently on top of the beetroot so that it sticks together. Finally add a generous tablespoon of the cubed apple.

Gently ease the ring away from the stack, slowly is the key!

A photo or two to illustrate :

the Smoked Mack Stack

If you'd like an idea for a supper/dinner party starter, that's light, fresh and tasty, reduce the size of your ring – 6cms/2½” in diameter.

Have a look :

the Smoked Mack Starter Stack

It's delicious!

Now … dare I say it … a few chocolate ideas for Christmas

Mie Goreng

 On the other hand you may prefer noodles – hold that thought - here is Mie Goreng - the noodle version of the Nasi Goreng.

Mie Goreng

Serves 4-6

3 eggs

1 tbsp water

1 tbsp oil

1 onion, finely sliced

Drop of rapeseed or vegetable oil

3 cloves of garlic, crushed or tsps of paste

2 carrots, finely sliced (you could use cooked leftovers)

2 spring onions, finely sliced

Pinch of ground ginger

1 tsp ground coriander

1 tsp ground cumin

1 red chilli, seeded removed and finely diced

1 tsp sambal paste

250g medium egg noodles, cooked

30ml dark soy sauce

60ml kecap manis

100g beansprouts

350g cooked prawns, defrosted

100g chopped roasted peanuts to garnish (optional)

Beat the egg lightly with the 1 tbsp water. Heat 1 tbsp oil in a wok or frying pan. Pour in the egg and cook until set underneath, flip it and repeat. Slide the omelette out of the pan on to a board, roll up into a cigar shape and slice into strips – set aside.

Heat a large wok or frying pan and add a drop of oil. Add the onion and stir fry for 2 minutes, then add the garlic, ginger and carrots and fry for a further 2 minutes. Add a drop of water to prevent drying out.

Add the sambal paste, coriander and cumin and fry for 20/30 seconds – again you can add a drop of water if required. Add the cooked noodles, spring onions, beansprouts and prawns – turning until warmed through. Add the dark soy sauce and the kecap manis and repeat.

Serve straight from wok or spoon into individual bowls and garnish with the omelette strips and peanuts.

Serving suggestions

For a vegetarian version, substitute with 300g of shredded Chinese cabbage – aka bok choy or pak choi. Sweet baby peppers – red, yellow and orange – would work well too, de-seeded and finely sliced.

You could add sliced water chestnuts and bamboo shoots.

You could serve the Rendang Sauce with any of The Gorengs.

Rendang Curry Sauce

100 ml coconut cream

50ml water

3 tsp brown sugar

2 tsp curry powder

(I used mild)

1 tbsp kecap manis

(also known as sweet soy sauce)

Combine all the ingredients in a saucepan over a low heat and

serve. Can be made ahead and re-heated.

Anything goes – whatever leftover veggies or cooked chicken or meat – finely dice and make it your own!

Coming up … the final fish idea … for the moment!

The zhuzh!

The easiest way to show the “zhuzh” is to give the recipe again and underline the alternative ingredients.

Here goes :

Nasi Goreng

Serves 4-6

3 eggs

1 tbsp water

1 tbsp oil

4 tbsp vegetable oil

2 onions, finely chopped

2 garlic cloves, crushed or garlic paste

half tsp chilli powder – instead of using chilli

powder use ½ tsp of sambal paste *

8oz (225g) cooked rice – instead of using plain rice, use bags

of frozen rice with added veggies *

6oz (175g) cooked chicken or turkey meat, diced

6oz (175g) peeled prawns, defrosted if frozen

2 tbsp dark soy sauce

1 tsp soft light brown sugar

1 tbsp lemon juice

instead of using soy, sugar and lemon juice use

60ml of soy sauce and 120ml of Kecap Manis *

6oz (175g) cooked wafer ham, thinly sliced

instead of using cooked wafer ham use cooked

shredded ham hock *

black pepper

Beat the egg lightly with the 1 tbsp water. Heat 1 tbsp oil in a wok or frying pan. Pour in the egg and cook until set underneath, flip it and repeat. Slide the omelette out of the pan on to a board, roll up into a cigar shape and slice into strips – set aside.

Add the vegetable oil to the wok and heat gently. Add the onions, garlic and chilli powder* and fry until lightly browned. Add the rice* and cook for a few seconds then stir in the chicken and prawns. Cook for 2/3 minutes.

Mix the soy sauce, sugar and lemon juice* together, then stir thoroughly into the rice mixture. Stir in the ham* then season to taste with pepper. Spoon the mixture into a serving bowl and garnish with the omelette strips.

Optional sides :

Add a dish of chopped honey roasted cashews

Add bowls of soy and Kecap Manis for extra drizzle

Add a stack of small thin wraps – small wraps are easier

to control for little fingers

Add a stack of Little Gem lettuce cups – ideal for

filling with the Nasi and devouring – you'll save on

cutlery too!

Whichever variation of The Gorengs you choose the principle is the same – it's the perfect vehicle for using leftovers and adding treats like prawns and ham hock. It's quick and easy to produce and so satisfying to place a large wok full of deliciousness on the table with additional sides – more chopped cashews, bowls of soy, kecap manis, a heap of small thin wraps and a stack of Little Gem lettuce cups.

a perfect “dive in dish”

Another idea for a weekend treat!

Notes on the nasi …

Nasi Goreng … but not

For those who like Indonesian food and a stir fry too, this recipe is a variation of the original Nasi Goreng recipe.

Continuing my “fish doesn't have to be boring” theme …

Nasi but not

4 tbsp vegetable oil

2 onions, finely chopped

2 garlic cloves, crushed or garlic paste

half tsp chilli powder or sambal paste

8oz (225g) cooked rice

6oz (175g) cooked salmon fillet, flaked

6oz (175g) smoked salmon, finely sliced

6oz (175g) peeled prawns, defrosted if frozen

120ml Kecap Manis (sweet soy sauce)

60ml dark soy sauce

4-6 hard boiled eggs, quartered

black pepper

Serves 4-6

Add the vegetable oil to a wok and heat gently. Add the onions, garlic and chilli powder and fry until lightly browned. Add the rice and cook for a few seconds then stir in the salmon and prawns.

Mix the kecap manis and soy sauce together, stir into the rice mixture, then season to taste with pepper.

Add the eggs, folding in gently, serve immediately, straight from the wok.

You can adjust the amounts of fish/seafood to your own personal taste – bearing in mind that you have two elements to replace from the original recipe – chicken and ham – 175g each plus 175g of prawns. You are adding hard boiled eggs and although these are a garnish they are definitely an integral part of the dish since the sauce is quite punchy and the fish quite salty so they play an important part in the balance.

Once again though, make it your own – adjust to suit yourself, if you want more prawns then adjust the amount of salmon accordingly. The great thing about this recipe is that it is a “leftovers” dish i.e. everything in it, apart from the onion, garlic and chilli and the sauce, is already cooked.

It's quite “kedgeree-esque” in that both contain fish and boiled eggs and both started life as breakfast dishes – now you have a choice – Asian or Indian!

Finally … the zhuzh

Assembly for the Fast Fish Pie

Fast Fish Pie – assembly, plus hints and tips

When you're ready to assemble, preheat your oven 180fan/200c/Gas 6.

You can use foil trays – 24x24cms to serve 4 or smaller if you want individual servings, otherwise a square casserole.

Open up your foiled fish and tip it into a large mixing bowl. Break the fish into chunks, gently, then season with black pepper.

If you're using cooked, peeled prawns, now is the time to add them – if you're using frozen prawns make sure they are properly defrosted in the fridge and discard any defrosting liquor.

There will be jelly from the cooked fish – discard or include – it's all flavour and will combine with the sauce you've made. If you've not used any smoked fish then you may want to add a sprinkle of salt. Add your Mornay sauce and fold to mix, gently.

Tip the mixture into your tray or casserole.

Add the sliced cooked potatoes, add a knob or two of butter and ground black pepper. If you're feeling really decadent then sprinkle grated Parmesan over the top.

Bake for 25 minutes until golden brown.

Serve with vibrant fresh veggies, preferably steamed or, dare I say, with a coleslaw or, if feeling really Northern, mushy peas!

A final word on fish.

Some may say it's extravagant to use cod loin in a fish pie – they'd be right. However if you're trying to convince your family to eat fish it would be a good idea to use a fish that doesn't have any bones. Using smoked fish with non-smoked gives a far less “fishy” taste. Shop smart if you can and a reminder that Aldi's range of fish – including cod and haddock loin too – is excellent and the best value. The trick here is the delicious strong cheese sauce. Tick, tick and tick!

Oh and by the way the Dijon mustard is optional but it does give an excellent zing so worth a try even if you're not a fan of mustard generally. It adds flavour without blowing your head off.

My final tip - each of the elements for this filling and the pie as a whole can be made ahead, all that remains is assembly, and whilst I probably shouldn't be advocating eating supper in front of Netflix all that's required is a deep bowl and a fork – delicious comfort food!

An every day fish pie ...

This recipe is flexible – deliberately using a key ingredient already baked, from your stash of ready cooked baked potatoes – if you're organised! You can make the sauce ahead and bake the fish too, enabling you to pull each element together without effort!

Fast Fish Pie

Serves 4

2 large baking potatoes – stab carefully with a

paring knife, wrap in foil and bake for 1 hour at

180fan/200c/Gas 6 – already done!

Set aside to cool then slice thinly – skin on or

off – personal choice

500g of fresh fish, wrapped in foil and baked for

15 minutes

If you want to cook ahead you could bake your

fish for the last 15 minutes of your potato baking

time – don't forget to use your timer!

Cool the cooked fish and then place in a sealed

container ready to use

Your fish can be a mixture of whatever you choose – for example, mix smoked haddock or cod with salmon and prawns – it's whatever floats your boat – pardon the pun. If you're using cooked peeled prawns as part of your 500g of fish then don't add them until you're assembling your pie.

Next up the sauce for your fish :

Mornay Sauce

Serves 4-6

40g unsalted butter

40g plain flour

600ml of milk – I use semi skimmed

150g mature Cheddar cheese

(or a combination of Cheddar and Gruyere)

1 tsp Dijon mustard

salt and black pepper

Melt the butter in a pan and stir in the flour. Cook gently for a minute, stirring and add the mustard – make sure you don't brown the mixture. Gradually add the milk whisking constantly and eventually bring to the boil, whisking until it's smooth and thick. Lower the heat and simmer for 2 minutes, then add the cheese and season. I'd taste before you add salt – there's salt in the cheese – adjust accordingly. Your sauce should be a stiff consistency.

You can make the sauce ahead, fridge or freeze.

Assembly, plus hints and tips up next …

Notes and hints & tips!

Russian Fish Pie is very similar to Coulibiac – also Russian in origin. The original pie consisted of cod in a stiff parsley sauce placed in the centre of a puff pastry square, “glued” with egg wash and brought together to form four triangles all in one. My preference is to use a mornay sauce and to use a variety of fish.

Russian or not it's really moreish and the portions are generous so think carefully about what you would serve with it – a spot of fusion as an idea – a winter coleslaw I think would go very well – the rich pastry and filling with a crispy, crunchy fresh slaw – you could even kid yourself that it's healthy – ish!

In reality it's about as far from Russia as you'll ever get. The recipe probably came from Coulibiac as mentioned above – a dish consisting of salmon, rice, mushrooms, onions and dill encased in pastry – so a variation on a theme!

Notes :

It's important that the fish and sauce mixture is cooled, nay chilled before you place it on the pastry.

I always make more mornay sauce than required for the fish – it's an indulgence to have extra to pour over the pie.

An optional extra is to add chopped hard boiled eggs.

If you are using cooked, peeled prawns don't add them until you are mixing your sauce with your cooled cooked fish.

A treat or even a supper party dish – just the job for Autumn!

Next up, an every day fish pie ...

Fancy something fishy?

Fish doesn't have to be boring – here's a crowd pleaser – with “comfort” thrown in, hints and tips too to make life easier. A truly scrumptious pie!

Here it is :

Russian Fish Pie

Serves 4

1 x 500g packet of puff pastry

Pre-heat oven 160fan/180c/Gas 4

Approximately 500g of mixed fish –

smoked cod loin, salmon, and prawns.

¾ pint/450 ml milk

¼ pint/150 ml cream (you don't have to use

cream, increase to 1pint of milk if preferred)

salt, 8 black pepper corns

bay leaf

50g unsalted butter

50g plain flour

1 tsp Dijon or wholegrain mustard

150g (75g each) Red Leicester and Mature Cheddar cheese, grated

Roll out your pastry into a large square (approximately 24cm x 24cm) and place on a non stick (or greased and lined) baking sheet.

Poach your fish in the milk and cream, season with salt, black peppercorns and bay leaf on a medium heat for 5/10 minutes, depending on the thickness of the fillets. Remove the fish, flake, allow to cool and set aside in a large bowl. Strain the liquor.

Melt the butter and add the flour to form the roux and cook for 2/3 minutes then gradually add the poaching liquor and cook the sauce on a low heat for about 10 minutes until the sauce thickens (it should coat the back of your spatula) add grated cheeses and mustard. The sauce should be stiff. Set aside to cool.

Tip half the sauce over the flaked fish, add the prawns and fold gently so that all your fish is coated. Reserve the remaining half of the sauce to pour over the pie.

Using a slotted spoon place the mixture in the centre of the pastry. Egg wash the edges and pinch together to form 4 triangles in a square. Egg wash the completed pie and bake in the oven for 40 minutes – check after 30 minutes. Cut into 4 individual triangles and serve.

Yum!

Notes on the pie coming up ...