The Great British Bake Off Christmas- Luxury Fish Pie.

SundayDecember10th2017.

I was never really keen on fish until I met my husband. As a child I had several experiences with badly cooked fish. This was mainly from my Nana Margaret, my Dad’s mum who was a hopeless cook. I remember the time I threw up when we were on holiday in Scarborough as she stunk the holiday flat out with her kippers. Another time she bought some haddock from the local fishmonger and it was so overcooked, it would have made a great wash leather. Every time fish was on the menu I’d refuse to eat it.

Not only that, but I have a terrible fish phobia. For years and years I couldn’t bear to even go near the fish counter in a supermarket. I know the fish are dead and they’re hardly likely to jump up at me but they freak me out. I don’t know where the fear comes from but I do remember two things from my childhood. My Dad used to keep fish and he had a tank with two massive ugly fish called Oscars in them. They looked really grumpy and were large and grey. I must have been about seven or eight when we had them and one night I had a dream that they jumped out of the fish tank, grew wings and chased me around the house. Their tank used to be in our front porch and I remember looking down at the floor so I couldn’t see them. Another incident happened when we were on holiday in Scarborough. My Dad, brother and cousin went fishing and caught several tiny plaice. They were still flopping about when Dad brought them back and he put them in the bath! My brother joked that he was going to put them in my bed and every time he went near me, he’d pretend he had the fish and was going to stick it down my neck. This fear of fish still lives with me to this day! If we go swimming in the sea on holiday my kids tease me and say “Ooh look mum, there’s a fish!” I can eat certain types of fish now, thanks to Mr SmartCookieSam being great at cooking it and he’s got me eating salmon, scallops, prawns and some white fish. I still felt physically sick though when he ate a portion of whitebait right in front of me in Italy a few years ago. The batter was so thin you could see their eyes through it. But, having said that, if I am cooking fish it can’t look like a fish to me! It has to be ready filleted with no skin on and certainly no head and tail with its eyes looking up at me!

I chose to test out another recipe from The Great British Bake Off Christmas book, this time being an Indulgent Fish Pie. This is a recipe suggestion in the New Year’s Eve chapter of the book. I remember Mary Berry once cooking a fish pie on one of her programmes and saying she always has fish pie on Christmas Eve. We don’t in our house, in fact fish pie is our traditional meal on Good Friday. Normally on New Years Eve we have a Chinese takeaway if we’re at home. On Sunday, I thought a comforting fish pie was just what we needed. I’d bought some fish the day before in our local Morrisons, although I thought the choice available was a little bit poor. I ended up buying pre-packed and there weren’t any raw prawns on the shelf. My phobia came to the fore when I also realised I would have to take the skin off the salmon to cut it up into chunks! I was really freaking out, I couldn’t even bear to look at the skin, let alone touch it! In the end I turned the fillets over so I couldn’t see the skin and cut the salmon into chunks and then the skin off the bottom. Straightaway I scooped the skin up with some kitchen roll so I couldn’t see it and threw it into the bin.

After all that drama, it was easy to make. I boiled some potatoes and mashed them. I didn’t use double cream in the mash, only a tiny bit of butter. I also made a simple parsley sauce as well as hard boiling some eggs. When these were cooled, I shelled and quartered them, mixing them in with the salmon chunks, some cod chunks and some prawns. I poured over the parsley sauce and then finally topped this with the mashed potato. The recipe uses watercress as an ingredient, which I love. Salmon and watercress sauce is gorgeous but this time I’d forgotten to get some.

The fish pie then went into the oven to bake. I didn’t want to over cook the fish or it would end up like my Nana Margaret’s wash leather haddock. I don’t pre-cook the fish anyway and as the recipe introduction says “all the flavour is released into the pie,”

I’m glad to say my husband had seconds. I didn’t, but I did have a substantial portion.

Happy Baking!

Love Sam xx

Scandelicious Baking- An Update on the August Cooking The Books Challenge.

It’s been a few weeks since I updated my blog. There’s been so much going on.  Once the school holidays are over I’m back into work mode and there is barely time to get the jobs around the house done.  Then again, I haven’t managed to get anywhere near my computer.  So I thought I’d better get something writen down.

My August Cooking The Books recipe book challenge from Scandelicious Baking seems like a lifetime ago now.  Although I found it enjoyable and I had plenty of time, I didn’t get round to baking two of the recipes I’d originally planned to bake. These were a Pistachio Pavlova with Boozy Cherries and a Norwegian AlmondTart.  I don’t know what happened at the end of the holidays, guess I just ran out of time.

So, to recap I think I would like to look at what I did get round to making.  On the whole I have really enjoyed testing out some delicious recipes. Different flavours and things I wouldn’t have thought to try.

I love making fish pie for my family so I thought the Scandelicious Fish Gratin would go down well with my family.  Instead of being topped with pastry, mashed potato or breadcrumbs this version of a fish pie was topped with some crushed Swedish Krisprolls.  Well I didn’t crush them enough so the topping looked very rustic and unappealing.  Also my son (who used to love my fish pie) refused to eat it.

339
The Scandelicious Fish Gratin had a topping of crushed Krisprolls.

To make the Fish Gratin filling I poached some cod cut into large chunks in some milk infused with peppercorns and nutmeg.  After this I made a sauce which had leeks, onion, eggs and creme fraiche in to add to the fish.  This was then poured into a baking dish ready to be topped with the crushed krisprolls!

340
The fish gratin filling.
341
The finished fish gratin. Looked a bit unappealing and appealed even less to myself and my family. Not a big success at all.

After eating some savoury cheesecake from a buffet once I was keen to have a go at baking one myself. So I had a go at the Scandelicious Cheese and Onion Cheesecake.  The cheesecake contained an oatcake and porridge oat base which had been combined with melted butter.  To make the filling I whisked egg yolks with a pinch of salt, then added some Quark and some cream cheese along with some flour, chopped spring onions and some cheese.  Now in the recipe Signe Johansen suggests Vasterbotten cheese which I have never even heard of, let alone seen it in my local shops.  In the end I used Jarlsberg cheese and grated it straight into the mixture.  In another bowl I beat some egg whites which were then combined with the cheese mixture.  When this was ready it went straight on top of the base and was baked in the oven for about half an hour.

400
The finished Cheese and Onion Cheesecake.
401
Delicious with a salad.
402
I had a slice on its own for lunch the following day.

I’m not very good at baking bread or using yeast but I wanted to have a go at the Spelt Picnic Buns.  I’m not that used to using spelt flour either but I like eating spelt bread.  These buns were meant to be useful for eating on a picnic but we never got to go on one as it was too cold or wet during the last couple of weeks of the school summer holidays.  I baked the buns in my muffin tin but they were not what I was expecting at all. I was expecting them to turn out a lot a bigger than they were.  They tasted delicious though and I had one spread with butter at breakfast.

014
Scandelicious Spelt Picnic Buns.

So here ends the Cooking The Books Challenge for August and I had more challenges for days in the month than I had time for.  There are lots more recipes I would love to bake from Scandelicious Baking.  I can definitely recommend the book.

Happy Baking!

Love Sam xx