Mariner's Pie
Whatever happened to TASTE.
Food production is now a race to get the best price for your products, and the small producers often miss out. As such we have seen an upsurge in farmers' markets where the small businessman can sell his products direct and in turn obtain a fair price
I am not a well-travelled man , but I do holiday regularly in France where a market means a place where truly local products can be bought.
I have always experienced value for money and I recall once having a lettuce snatched from my hand by a woman who was not even going to sell me the one I had selected, but on realising my lettuce had been in the sun too long, pulled out an absolutely superb replacement.
This told me that the French are not out to rip us off and have pride in their produce.
At the risk of being a grumpy old man, I am sick and tired of our British attitude of not liking food that is not of uniform shape size and colour. It's no wonder we now have a generation of junk food addicts who would not know the first thing about cooking a meal.
I am really pleased that I grew up in a time where a family ate together at least twice a week. And that meal would have been freshly prepared maybe even with some home grown vegetables. So forget the lemon grass and coriander and get back to basics once in a while
Here is a recipe that all the family will love:-
Mariner's Pie (Serves 4 – 6)
1lb Cod fillet or any white fish (skinned)
1 can Tuna in brine
A medium onion (finely chopped)
1teaspoon chopped dill
4oz sliced mushroom
I small can Sweet corn (drained)
2oz Butter
2oz Plain Flour
I pint Milk
2lb Potatoes (Cooked and Mashed
Grated cheese
1) Melt butter in a large saucepan and cook onion and mushrooms until soft
2) Add flour and cook gently forming a sandy texture.
3) Gradually stir in milk over a moderate heat and stir until sauce thickens to a coating consistency, then remove from heat. Add sweet corn. And dill
4) Cut cod fillet into thin strips and place in a shallow oven proof dish,
Pour the sauce over the cod and flake the tuna over the top. Allow to cool slightly
5) Take the mash, cover the fish mixture and spread with a fork
6) Sprinkle with the grated cheese and bake in a moderate oven 150 degrees C ,
Gas 6 approx 30 mins or until golden
Do you have any requests, you can email your suggestions to phillip.minett@newmarketjournal.co.uk
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Saturday 04 February 2012
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