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James St Recipes: Fish pie and apple crumble

James St Recipes: Fish pie and apple crumble

 

James St Recipes: Fish pie and apple crumble

 

THIS week’s recipes are two home comfort foods, which I think we are all in need of with the change in the seasons.

The easy to prepare fish pie has all the delightful flavours of the sea, in a heart–warming creamy sauce finished off with a rich savoury topping. It’s a family favourite in our home.

The second recipe is a crowd–pleasing dish that we often have after dinner on a Sunday. The next time your family is all gathered around the dinner table, try this quick and simple apple crumble served with a warm custard.

For more information, or to book an experience at the Waterman Cookery School, visit cookinbelfast.co.uk.

Fish Pie

100g of butter

200g of plain flour

450ml of milk

400g of mixed fish (salmon, cod, haddock trimmings)

150g of frozen peas

150g of cheddar cheese

50g mashed potato

Handful of fresh parsley, chopped

Salt and pepper

Method

Start by preheating the oven to 200C.

Place half of the butter in a large pot and melt on a gentle heat. To make the white sauce, start pouring in a ¼ of the flour and mix vigorously with the butter. Then add in the milk and keep stirring until you have a really smooth sauce. I tend to do this with a whisk rather than a wooden spoon to make sure the sauce is smooth. Season with salt and pepper to taste.

Add in the fish mix to the sauce and keep on a gentle heat for 5 minutes. Remove from the heat and add the peas and a 1/3 of the cheese. Spoon into an oven proof dish.

For the topping sieve the remaining flour into a large bowl and add in the remaining butter, mix with the mashed potato and cheese and place over the top of the fish.

Place in the oven and cook for 35 minutes until it is browned and bubbling.

Garnish with the parsley on top and serve.

Apple crumble

Apple Crumble

550g of cooking apples, peeled, cored, and sliced

3 tablespoons of water

50g of caster sugar

½ teaspoon of mixed spice

For the topping

150g of rolled oats

80g of plain flour

85g of butter

115g of brown sugar

Method

Start by preheating the oven to 180C. Place the chopped apples into a large pot with the water, sugar, and spice. Place the lid on the pot and sweat down on a simmer for 15 minutes.

Remove apples from the pot and place in an oven–proof dish.

In a large bowl add in the oats and mix in the flour. Melt the butter and add to the dry mixture. Mix well and add in the brown sugar until it has dissolved. Place the mix over the apples ensuring that it is all covered and place in the oven for 30 minutes until the topping is crisp and brown.

Best served with custard.


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D.O.B