Pour the broth through a sieve into a clean pan, discarding the vegetables and herbs. Using a slotted spoon, gently remove the fish from the pan and set aside. Reduce the heat and simmer for five minutes.įor the fish, place the white fish, smoked haddock, salmon and prawns into the broth and poach for three minutes. Stir in the gruyère and set aside the potatoes, keeping them warm.įor the poaching broth, place the fish stock, vermouth, onion, fennel, carrot, celery, bay leaf and saffron in a large pan and bring to the boil. Check out this recipe which goes perfectly with the pie.For the potato topping, place the potatoes in a large pan of boiling salted water and cook for 15-20 minutes, or until tender.ĭrain the potatoes well and mash them with a potato masher or ricer along with salt, white pepper and butter, to taste. If you want to add even more warming, comforting elements to the plate, roasted tomatoes and/or mushrooms do the job nicely (and can cook in the oven alongside). You can’t go wrong with frozen peas here, but a big salad or sauteed spinach or kale would be a dream too. The pie is stodgy and heavy, and packed with carbs and protein, so the best side dishes would be lighter and greener. To serve this for dinner you’ll just want the right side dishes. How to serve your cheese and potato pieįor the uninitiated, this looks like a mashed potato bake to serve as a side dish but that’s not what it was intended for and you can most certainly make a meal out of it. Then once the potatoes are boiling, you have free time to prep your cheeses.īasically, read the recipe in full before you start cooking. I suggest you set the onions cooking before you even begin to peel and chop the potatoes. This recipe could easily take over your whole evening if you try to prep everything before starting any cooking. Please also take note of how the recipe is written to use your time most effectively. It’s tasty either way but I personally think it’s worth spending a little extra time on those onions if you can. You can save a little time if you don’t do the caramelized onions, and instead skip straight to boiling the potatoes. Not all of that time is active, so pour yourself some wine and just get comfy in the kitchen. You’ll want to give it an hour and a half. It works perfectly as a topping though, I choose to crumble it so that it’s in distinct pieces and adds texture, and it really shines here. It’s just that tiny bit too mild when it’s all melted in with mashed potato. I initially wanted to use a lovely crumbly tangy Cheshire cheese within the pie itself but the taste didn’t come through quite enough. The other cheeses, something crumbly like Lancashire or Cheshire and creamy goat’s cheese, are in the topping. I tried this several, several times and came to the conclusion that within the potato pie, it’s best to just use a very mature cheddar with a bit of mustard to boost it up. We use three British cheeses to get the right mix of textures and flavours. I do go for the tomato topping, because it adds a moisture and sweetness that is important. I don’t use pastry, because I don’t think it adds enough to be worth the hassle. I add caramelised onions, plus lots of garlic for umami flavour. I have kept it very simple and focused on creating a really moist, fluffy and flavorful result. I have no personal history with this dish, so I am just kinda doing my own thing with it. Sometimes there’s onion, sometimes there’s pastry, sometimes there’s other root vegetables, sometimes a tomato topping. It apparently originated as an inexpensive but energy loaded meal for workers, more of a Northern English dish. Cheese and potato pie is kind of my perfect food. I did not grow up with this as some of you will have (having grown up in the US), but when I first discovered that it was a thing I was ridiculously happy. Your whole family will love having this for dinner with just a few simple side dishes.Īh, cheese and potato pie. Simple, filling, cheap and so comforting… this cheese and potato pie recipe is my spin on the humble British classic, using three British cheeses for maximum flavor and texture.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |