I will have been home a week tomorrow and have been busy cooking every night, and even for lunch yesterday. As a treat, and because dinner would be late as I had Zoom meetings from 4 – 7.30pm I wrapped some asparagus in prosciutto and cooked on a griddle. We are also doing pilates classes by Zoom which I’m really enjoying. No travel time and only 30 minutes long.
I am an Ambassador for Cure Cancer. Sadly donations have dried up with what is going on in the world – but we still need to find a cure for cancer. So they have a new initiative which is for people to hold virtual dinners – via Zoom, Facetime, Skype, Google Hangout or wherever, and make them a fundraiser for World’s Biggest Dinner. No donation is too small and no meal can be too simple. Whether it be a catch-up dinner, birthday party or even a wedding, sadly, most of us will have had plans disrupted as a result of the COVID-19 pandemic.It’s important that we stay in touch and support one another – and that includes our researchers. So if you’re looking for a way to catch up with loved ones, why not host a virtual dinner and support life-saving cancer research all at the same time?
So when I went shopping the day of our release, I bought things we wanted to eat – and what eventuated were the makings of a seafood pie. You can see my video about this here on Facebook or here on Instagram.
However, most of all, I wanted to share the recipe with you, my loyal subscribers.
Thanks again for your lovely messages of support and feedback. And delighted to hear some of you are interested in Zoom cooking classes. Do please feel free to share with a friend.
Creamy Seafood Pie For Cure Cancer World’s Biggest Dinner
If you use cornflour in this recipe, rather than plain flour, and use mash for the top of the pie, it is gluten-free.
Preparation time: 10 mins
Cooking time: 60 mins
2 small or 1 large leek, sliced thickly
1 large carrot, peeled and cut into 1cm dice
¼ cup (35g) corn flour
2 teaspoons mild English mustard
1 cup (250ml) milk
½ cup (125ml) sour cream
500g good quality marinara mix or 250g each boneless white fish & salmon fillets, skinned & chopped coarsely
200g boneless smoked cod or other smoked fish, skinned and chopped coarsely
100g silverbeet leaves only, shredded or baby spinach leaves
1 tablespoon fennel seeds, roughly crushed Mashed potato
950g evenly sized floury medium potatoes, such as pontiac, sebago or king Edward, washed
1 ½ teaspoons salt
125 g butter, diced, at room temperature
180 ml (3/4 cup) milk, warmed
Making the mash
L: Put cooked potatoes through a ricer R: Add butter and hot milk
For the mashed potatoes, place potatoes in a large saucepan, cover with cold water and add salt. Bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 30 minutes or until very soft. Drain and return to the saucepan. Shake the pan over low heat for 15–30 seconds to remove remaining moisture. Remove saucepan from the heat and cover with a clean tea towel and leave for 5 minutes. Peel the skins. Mash the potatoes with a potato ricer, mouli grater or hand masher, with the diced butter, salt and pepper, until smooth. Add half the warm milk to the pan, beat in with a fork, metal whisk or wooden spoon, then slowly add the remaining milk and beat again until well incorporated. Set aside and keep warm.
L: Gently cook the leeks and carrots in butter and R: the finished dish with mash on top
Preheat the oven to 180°C (160°C fan-forced). Grease an ovenproof dish (6-8 cup capacity) or four individual dishes.
Melt 60g butter in a large deep sided frying pan over moderate heat, add leeks and carrots and cook for 5 minutes or until soft but not coloured. Combine flour and mustard, “dissolve” in some of the milk, add to pan, mix well and cook for 2 minutes. Gradually pour in remaining milk and cream and bring to the boil, stirring constantly. Cook for at least 1 minute.
Add seafood and silverbeet leaves and return just to the boil. Spoon mixture into prepared dish immediately. Top with the mash, fork over and sprinkle with fennel seeds and a drizzle of extra virgin olive oil.
Place pie on a baking tray and bake for 20 minutes only. Serve immediately with a green salad.
Lyndey’s Note: You can also use 4 sheets filo pastry instead of the mash. Melt 20g butter. Place 2 sheets of filo on the bench and brush with butter. Top with remaining sheets. Cut in half into two squares. Place one square on top of seafood mixture and brush with butter, top with remaining pastry square, brush with butter and sprinkle with fennel seeds. Tuck in the excess pastry.
I love teaching and demonstrating. This was at the Easter Show in 2018 with a team member of the Western Sydney Giants
Thanks for the emails of interest for my planned Zoom cooking classes. I am also keen to know what type of recipes and techniques you may find interesting? Please let me know? email@example.com
These will be intimate, interactive classes on Zoom, which is easily accessed from a computer or phone. It will be done quite simply in my home kitchen. You will need to register to attend the class at a small cost. I will then email you the recipe in advance so that you can have the ingredients. I will then show you how to cook the dish, tips and tricks, all in real time. You will be able to see me and I can see you. You can ask questions which I can answer then and there. The recipes will be approachable and feature easy to get ingredients, how to extend meat, what’s in season in my no-fuss style.