Top those pies with veg

Vegetable topped pie recipes

Day six, of twenty two daily recipes, posted in this, my Christmas Countdown. Don’t forget, if you would like to see any particular recipe or need some advise on your festive cookery, just leave a comment at the bottom of the post & I will be happy to help.

Today, we are talking pies. Not pastry pies, but vegetable topped pies, a cunning  way of getting extra veg into the kids & also a little bit healthier for us all.   You can use a variety of different veg to top your pies & a lot of different fillings, to go under that veggie thatch. See my variations at the bottom of the recipe.

The pie in the photo, (find the recipe below) is topped with an equal mix of white potatoes & celeriac. The sauce is made with the addition of a couple of tablespoons of Pernod, which enhances the flavour of both the fish & celariac, although you can omit the alcohol if you wish. 

potatoes, celariac, sweetcorn, fish, pies
Part of you 5 a day

Haddock & Veggie topped Pie

Time: 40mins + cooking.  Equipment: Oven proof baking dish, 2 saucepans, frying pan. Allergens: Fish, Milk

INGREDIENTS:

225g Smoked Haddock, or fish of your choice

500ml Milk

 2 Stalks Celery, 1 Carrot chopped.

Parsley + 2 Bay leaves

4 Hard boiled eggs, peeled & halved.

150g Frozen sweetcorn or mixed veg.

40ml Olive oil, for the sauce

2 Tbspns Plain Flour.

450g White Potatoes. Peeled & chopped into chunks

400g Celariac, Peeled a chopped into chunks

40ml Olive oil for the topping

Seasoning.

METHOD

Place the potatoes & celariac into a large saucepan, cover with water & salt, bring to the boil & simmer until tender. (About 20mins)

Place the skinned fish in a large frying pan, add the carrot, celery, parsley & bay leaves. Pour over the milk. Bring to the boil, turn off the heat, cover and let stand for 5mins. Add the frozen veg & let stand while you are making the sauce.

In a medium saucepan, place the olive oil & flour, over a medium heat, stir until the mixture binds together & bubbles, lightly, do not brown.

Remove pan from the heat & strain the milk from the fish, into the pan. Bring to the boil, stirring constantly. Stir in the seasoning & Pernod.

Flake the fish into a oven proof baking dish, add the veg & eggs.  Pour the sauce over the top.

Drain the potatoes & celariac, place back on heat, to briefly dry. 

Add remaining olive oil & sesonings & mash well, until smooth

Pile on top of the fish & sauce & make a decorative pattern with a fork.

Place in a preheated oven 180c 350f Gas 4 & bake for 20-30mins until golden brown.

Serve immediately.

Cooking up a feast.

Although not as rich & creamy as butter, olive oil is far better healthy option. Generally speaking, any root vegetables can be used mashed, for the topping, either on their own or mixed with potato.

Variations: Try a mix of potato & beetroot, mashed with a tablespoon of creamed horseradish. Replace the fish with cooked smoked mackerel. Omit the eggs & sweetcorn, replacing with 2 Tbspns Capers.

Cheats way.  Omit the haddock & use 1 tin of Tuna Fish, mixed with 1 can Cambells Condensed Tomato Soup & 2 Tbspns pitted Black Olives. Top with potato & grated parmesan.

If you have been. Thank you for reading.

Until tomorrow.

A Cook in the Baking

Here at TRUFFLEicious/Wiltshire Artisans we know all about the small food business, not because we have done a couple of baking courses & think we know it all, but because over the years, (about 40), to be precise, we have done it. Several times. I am definitely a cook in the baking.

cake, chocolate, homemade, small business, cookery
A chocolate treat

We have never been, or wanted to be a large food business, small & exclusive, I think are the words that describes us best. Circumstances prevailed, when it was not always possible to continue those businesses, but never the less our passion for food & creativity has led us down different paths, over the years.

Learning the basics of cookery, like most girls in my youth (this was 40 yrs ago), from my mother, I had various jobs in kitchens during the school holidays where I learnt even more about food & my passion was born.

Leaving school, my teachers thought I was bound for Art College, but it was not to be “out to work & earn some money” my father told me and so off I went. The Lady Magazine, a publication which still exists today, was the key to my short term future.

“Cook required for small family of 5. Large Rectory in the rural Cotswold’s. Simple daily cooking & some entertaining at weekends”. Putting pen to paper, (no e-mails in those days,) I applied & two weeks later I was installed in my first proper cooking job. I thoroughly enjoyed the 5 years I spent here, the family were lovely, I had a cosy little cottage in the grounds & learnt a lot – about people & food.

During my time at the Rectory I was introduced to many interesting people, made even more fascinating because my cookery skills were in demand. I made steak & kidney pies for local pubs, cakes for cafe’s & cooked dinner parties for friends of my employer. One particular lady, the grand-daughter of a famous composer, lived in a beautiful Elizabethan Manor House. Finding times difficult, she started a bed a breakfast business for visiting Americans. Dinner in the evening was becoming a necessity, my services were needed on an ad hoc basis, a cottage became available on her estate, & the rest, as they say, is history.

cooking, history, small business, food, changing world
A Cook in the baking

Farm Cottage was started from my kitchen in rural Gloucestershire. Having obtained a list of names from my landlady I set about creating a mail shot. This was hard work in the pre-internet years. I hand wrote menus on vellum paper, stapled them into booklets and popped them into 25 large envelopes. I then sat back & waited for the phone to ring & ring it did.

Read more of my journey, in a later post on this site.

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A menu from the past

Halloween Butternut Squash

Autumn is finally upon us. Apart from the cold mornings the weather continues to be glorious. Walking my furry friend across the fields, the early morning mist creates an eerie atmosphere & evokes memories of smoky bonfires, leaves rustling underfoot and of course Halloween.

Here at TRUFFLEicious, we are preparing for the closure of Great Chalfield Manor for this year & concentrating on our winter activities.  Writing my recipe book  TRUFFLEicious, Nutritious, Nutrition is one of my projects for the winter months & continuing to retail my homemade Gluten free Cakes, Spelt & Rye Breads & of course, Chocolate Truffles (Full details on my website www.truffleicious.org) is another.

Right enough waffling back to Halloween with its Pumpkins & Gourds.  This month’s recipe is vegetarian, for the carnivores amongst you, some spicy sausages or chicken, would make a great addition. You can also make double the amount & serve one half hot & save the rest to have as a salad for the next day.

Oriental Butternut Squash, Black Kale & Spelt with Sesame & Pomegranate Dressing

Serves 6.  Low Fodmap. DF, V, Vegan.  Oven heat 180c, 350f, Gas 4

INGREDIENTS:

2 Medium Butternut Squash, Halved, seeds removed & chopped into large cubes.

1 Large Bag of fresh Black Kale. Shredded.

2 Red Onions, Peeled & quarted.

2 Red Peppers. Deseeded & cut into chunks.

Seasoning

4 Tbspns. Rape Seed Oil.

Sesame Oil to taste.

For the dressing:  Put all ingredients in a screw top jar. Shake to emulsify.  Adjust to taste.

100ml. Cider Vinegar.

tspns Lemon Grass Paste

2 Crushed Cloves Garlic

2 tspns Clear Honey.

50ml. Low Salt. Vegan Soy Sauce

Ground Black Pepper

200ml. Rape Seed Oil.

150g Brown Spelt. Cooked to packet instructions.

METHOD:

Preheat the oven.

Place the oil in a large roasting tray.  Add the Squash, onion, peppers, season well with salt & pepper.

Toss everything together to coat veg with the oil. Roast for 15 – 20 mins, until cooked but not mushy.

While the veg are roasting make the dressing & quickly stir fry the black kale in a large Wok.

Using a slotted spoon, place cooked veg in a large serving dish; add the drained spelt & kale.

Toss together, drizzle with Sesame Oil, to taste & serve either on its own with crusty bread or with grilled halloumi.

If you are having a Halloween or Bonfire party, this dish looks brilliant served in a pumpkin shell or individual halved, different coloured gourd shells.

Enjoy.

TRUFFLEicious Totally Homemade Food. light lunches, salads, bread, cakes — TRUFFLEicious.org

TRUFFLEicious Stable Kitchen, Great Chalfield, Atworth, Melksham, Wiltshire. SN12 8NJ 07778 15737 https://goo.gl/maps/4FccXTZaXuo

via TRUFFLEicious Totally Homemade Food. light lunches, salads, bread, cakes — TRUFFLEicious.org

Home made bread, Artisan Breads, Organic Bread, Cheese Breads, Sweet potato & walnut bread
The Staff of life

Pop in and see us, we are open until 31st October Tues, Wed, Thurs, 12.30 – 3.30 & Sundays 1-4pm.

We cater for all dietary requirements . You can also pre-order our range of homemade organic, Artisan bread, throughout the year. Fresh local free rage eggs also available.

If you have visited us, please leave a comment or leave a review on Trip Advisor.

Summer Food

We tend to think of Christmas as a time of food & feasting, but for me, Summer will always be the time, when feasting on fresh healthy food comes to the fore.

I can think of nothing nicer than whiling away a hot summer’s day with friends, whilst enjoying a delicious light lunch. Maybe you grow your own herbs & veg to make your own salads & dressings. Serve them with this light summery dish, made the night before. Toss a salad on the day & serve with my Small batch, Artisan, Fennel & Sesame Bread.   Add some fresh strawberries & raspberries for dessert & Voila a tasty, healthy, summer meal.

SMOKED SALMON & CUCUMBER MOUSSE

Gluten Free. Vegetarian.        No Cooking time. Prep time: 20mins. Chill Overnight.

Equipment  1.2Ltr Ring Mould.

Serves 6 as a main Course, 12 as a starter.

INGREDIENTS.

Tspn Olive Oil for greasing

200g Smoked Salmon Slices.

1 Medium Cucumber, finely diced.

225g Cottage Cheese, Sieved,

7g Sachet of Gelatine

150ml Water

150ml Homemade Anchovy Mayonnaise

150ml Greek Yoghurt

METHOD.

Lightly grease the mould with olive oil.

Line the sides of the mould with the smoked salmon slices.

Finely dice the Cucumber.

Put the water into a small saucepan, sprinkle the Gelatine over & allow to soak for 5mins. Place over a very low heat, until dissolved. DO NOT ALLOW TO BOIL.  Allow to cool.

Place the cottage cheese, mayonnaise into a bowl & mix well.

Working quickly, add the cooled gelatine mix to the cheese & mayo. Mix well.

Add the diced cucumber & fold in the Greek Yoghurt.

Season with white pepper. Pour into the mould, shake to level to top.

Cover with cling film & allow to set overnight.

Bread, Baking, Small batch, Artisan, Bakery
Bread. The Staff of Life

TO SERVE

Loosen the edges carefully with a palette knife & turn out onto a serving dish.

Decorate the edges with lemon slices & fresh herbs.

Serve with Crunchy Cos Lettuce & herb salad and a lemon Viniagarette dressing and slices of my fresh Fennel & sesame Bread.

Don’t forget the Chardonnay.

Chardonnay, wine, summer eating, summer drinking, food
Half empty. Half full ?