These are both recipes that are simple to cook in bulk (I usually double the recipe for the first one) and freeze well.
Quick salmon chowder/Fisherman's pie (serves 4)
1 large (16oz) can tinned salmon 1 tablespoon butter 1 small onion, chopped 1 Tablespoon flour 3 cups half fat milk 2 cups/8oz cooked potato cubes 1 small (8oz) can sweetcorn 1 tsp thyme ½ tsp salt ½ tsp pepper
To make the chowder:
Drain the salmon, keeping the liquid, and break into chunks. (This is very quick if you're using the more expensive skinless and boneless tinned salmon. If you're using the cheaper tinned salmon, you'll need to pick the salmon over to remove the larger bones and as much skin as you can as you're breaking it into chunks.)
Cook the onions in the butter. Add the flour and cook for 1 minute. Add the milk and the liquid from the salmon and bring to the boil.
Stir in the potatoes, sweetcorn and seasonings and cook for 5 minutes.
Stir in the salmon and heat through before serving if serving immediately. (You can garnish it with bacon bits, if you like.) Otherwise, allow to cool and freeze in suitable portions.
To make the fisherman's pie
To make the fisherman's pie, follow the recipe above, but with half the milk. Half fill a greased pie dish with fish mix and top with mashed potato. Crosshatch the top of the potato with a knife or spoon so it will brown when baked. Bake for 25-30 minutes at 375 F or until golden brown.
Yes, the fish pie mix was a totally accidental discovery. I usually cook double the quantities of this dish but forgot to double the milk one time and found this makes the perfect consistency for the fish mix part of fisherman's pie.
I usually freeze the fish mix in individual pie dishes and then defrost a portion and add freshly-made mashed potato just before I'm about to cook it, but experience shows it also works if you add the potato and freeze the whole thing and cook it from frozen. (It will probably take up to 40 minutes in the oven.) I've also frozen one-serving portions of fish miix in pots and then unfrozen them and assembled the whole pie in the dish immediately before cooking.
Sweet potato wedges
This is a side dish rather than a main, but it's so simple to make and tastes infinitely better than shop-bought frozen sweet potato wedges, is more interesting than a lot of potato side dishes, and also counts as one of your 5-a-day vegetables!
I usually make this with about 4lb of sweet potatoes, but it works for any quantity – it just takes longer, the more you have.
Sweet potatoes Good quality cooking oil – I use extra virgin olive oil, but whatever will taste nice to you when baked Dried herbs – I usually use a mix of oregano, thyme and rosemary
Preheat the oven to 375 F
Wash and scrub the sweet potatoes well, as you'll be cooking them with the skins on.
Cut the sweet potatoes into evenly-sized wedges. The best way to do this is to cut the tips off each end of the sweet potatoes, cut them in half across the middle (or thirds, if they're very long) so you have two (or three) pieces as long as your finished wedges. Stand each piece of sweet potato upright and cut it vertically in half one way and then the other to make quarters. Lay the quarters skin-side down and cut in half lengthways (and then in half again if necessary).
Mix the olive oil and herbs together. Toss the sweet potato wedges in the oil and herb mix until evenly coated. I haven't found a particularly effective way of doing this that I can recommend, but I've managed it both by putting eveything in a bowl and moving it around until everything is coated or putting everything in a sealed plastic bag and agitating it. It tends to be a bit messy either way, and you will probably use more oil/herb mix than you expect.
Lay the wedges out in a single layer on baking sheets (on parchment paper if you prefer) and cook for 20-25 minutes until soft.
You can eat them hot or cold and they keep for a couple of days in an airtight container in the fridge. They also freeze well. I usually defrost them and eat them cold, but they can also be heated from frozen or defrosed and reheated.
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carisma_sensei
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Date: 2019-12-24 05:06 pm (UTC)Quick salmon chowder/Fisherman's pie (serves 4)
1 large (16oz) can tinned salmon
1 tablespoon butter
1 small onion, chopped
1 Tablespoon flour
3 cups half fat milk
2 cups/8oz cooked potato cubes
1 small (8oz) can sweetcorn
1 tsp thyme
½ tsp salt
½ tsp pepper
To make the chowder:
Drain the salmon, keeping the liquid, and break into chunks. (This is very quick if you're using the more expensive skinless and boneless tinned salmon. If you're using the cheaper tinned salmon, you'll need to pick the salmon over to remove the larger bones and as much skin as you can as you're breaking it into chunks.)
Cook the onions in the butter. Add the flour and cook for 1 minute. Add the milk and the liquid from the salmon and bring to the boil.
Stir in the potatoes, sweetcorn and seasonings and cook for 5 minutes.
Stir in the salmon and heat through before serving if serving immediately. (You can garnish it with bacon bits, if you like.) Otherwise, allow to cool and freeze in suitable portions.
To make the fisherman's pie
To make the fisherman's pie, follow the recipe above, but with half the milk. Half fill a greased pie dish with fish mix and top with mashed potato. Crosshatch the top of the potato with a knife or spoon so it will brown when baked. Bake for 25-30 minutes at 375 F or until golden brown.
Yes, the fish pie mix was a totally accidental discovery. I usually cook double the quantities of this dish but forgot to double the milk one time and found this makes the perfect consistency for the fish mix part of fisherman's pie.
I usually freeze the fish mix in individual pie dishes and then defrost a portion and add freshly-made mashed potato just before I'm about to cook it, but experience shows it also works if you add the potato and freeze the whole thing and cook it from frozen. (It will probably take up to 40 minutes in the oven.) I've also frozen one-serving portions of fish miix in pots and then unfrozen them and assembled the whole pie in the dish immediately before cooking.
Sweet potato wedges
This is a side dish rather than a main, but it's so simple to make and tastes infinitely better than shop-bought frozen sweet potato wedges, is more interesting than a lot of potato side dishes, and also counts as one of your 5-a-day vegetables!
I usually make this with about 4lb of sweet potatoes, but it works for any quantity – it just takes longer, the more you have.
Sweet potatoes
Good quality cooking oil – I use extra virgin olive oil, but whatever will taste nice to you when baked
Dried herbs – I usually use a mix of oregano, thyme and rosemary
Preheat the oven to 375 F
Wash and scrub the sweet potatoes well, as you'll be cooking them with the skins on.
Cut the sweet potatoes into evenly-sized wedges. The best way to do this is to cut the tips off each end of the sweet potatoes, cut them in half across the middle (or thirds, if they're very long) so you have two (or three) pieces as long as your finished wedges. Stand each piece of sweet potato upright and cut it vertically in half one way and then the other to make quarters. Lay the quarters skin-side down and cut in half lengthways (and then in half again if necessary).
Mix the olive oil and herbs together. Toss the sweet potato wedges in the oil and herb mix until evenly coated. I haven't found a particularly effective way of doing this that I can recommend, but I've managed it both by putting eveything in a bowl and moving it around until everything is coated or putting everything in a sealed plastic bag and agitating it. It tends to be a bit messy either way, and you will probably use more oil/herb mix than you expect.
Lay the wedges out in a single layer on baking sheets (on parchment paper if you prefer) and cook for 20-25 minutes until soft.
You can eat them hot or cold and they keep for a couple of days in an airtight container in the fridge. They also freeze well. I usually defrost them and eat them cold, but they can also be heated from frozen or defrosed and reheated.