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Creamy Salmon & Prawn Fish Pie


1kg (2lb) floury potatoes

750g salmon fillets

250g cooked prawns, peeled

8 Spring Onions (Scallions)

I lime(optional)

2tbsp flat-leaf parsley, chopped

White Sauce

60g Plain Flour

60g Butter

600 mls milk

200 ml cream

Pinch of Salt

Serves 4-6. Preparation 30 mins.Cooking 35 mins

Scallions are the young shoots of onions that are harvested when their tops are still fresh and green.


Wash, and then trim off the root as well as any ragged ends at the top. Slice the bulb into rounds. Cut the green tops across (kitchen scissors are good for this) or lengthways with a knife, then lengthways again. Cook in butter over a gentle heat for best results - around a minute.

Peel potatoes bring to the boil and cook for 20-25 minutes, or until tender. Mash the potatoes with 50g of the butter and the milk
For the filling, place the salmon, milk and cream in a saucepan over a medium heat. Simmer for 5 minutes. Strain the mixture into a bowl, reserving the fish and the strained milk. Skin the fish, remove any bones, then flake it into bite-sized pieces and into oven dish.
Sauce -With the strained milk put all the ingredients for the sauce including cream into a pot and slowly bring to the boil, stirring continuously until smooth and thickened. Add a good squeeze of lime juice.Add the prawns, and parsley to the dish containing the fish pieces and pour over the sauce. Spread with the mashed potato and fluff up with a fork. Dot the top with the remaining butter. Bake for 30-35 minutes, or until golden and bubbling. Serve the pie immediately, accompanied by peas.


Chinese style Pork

Serves 4

1/4 teaspoon salt
1/4 cup sugar
1-1/2 Tablespoons light soy sauce
1-1/2 teaspoons oyster sauce
1/4 teaspoon sunflower oil
1 clove garlic, crushed
2 shallots, diced
1-1/4 pounds pork tenderloin
2 Tablespoons Maple Syrup

Combine salt, sugar, soy sauce, oyster sauce, sunflower oil, garlic, and shallots in large bowl.

Add pork, baste thoroughly and marinate 1-1/2 to 2 hours.

Bake pork in the oven  at 425 degrees F. for 20 minutes. Remove pork and brush with Maple syrup . Return to oven 10 minutes, or until done. Cut meat crosswise into thin slices and serve hot or cold.

Serve with rice & peas.


Lime Chesse Cake

Ingredients for 10

175 g All butter shorbread biscuits crumbs
75 g butter,melted
500 g Philadelphia Original or Mascarpone cheese
150 grams Icing sugar
125 ml fresh lime juice

Combine the biscuit crumbs and melted butter and press firmly into the base and sides of a 20 cm pie dish or foil pie dish. Leave to chill.
Whisk together the Philadelphia lime juice and icing sugar until thoroughly mixed. Spoon the mixture in to the biscuit crumb case and chill for at least two hours to thicken before serving.


Cream of Leek and Potato Soup

Ingredients(6 servings)

4 medium sized leeks
2 medium potatoes

2 pints of water

11/2 teaspoons salt

150 mls heavy cream

150 mls creme fraiche or sour cream

1/3 cup diced chives or parsley


Chop the leek in half lengthways and then chop the halves into small pieces. The smaller the better as they will soften quicker.Chop the potatoes into small chunks.

In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Then blend until smooth and pureed .

Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives. 




250 mls water

250g sugar

5mls citric acid

Place water and sugar in a 1 pint jug and heat in microwave for 2 minutes .Stir sugar until dissolved and then add citric acid .Dilute to taste with water or soda water .Store in refrigerator .







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