Showing posts with label feta. Show all posts
Showing posts with label feta. Show all posts

Friday, June 14, 2013

Potato Topped Chunky Salmon Pies

These are very simple individual pies which can be cooked and ready to serve in no time flat ... great for a breakfast to impress a light lunch with a salad or an evening meal with vegetables ... I have even eaten this for afternoon tea ... because I can!

Potato Topped Chunky Salmon Pies


  • I made four pies with a simple short crust pastry by using about 3/4 cup of plain flour about 100 grams of cold chopped butter processed into a crumb mixture and bought together into a soft dough using an egg. Purchased pastry sheets will simplify this dish even further. 
  • I have non stick, pop out bottom flan cases. I ran a fork over the pastry base of the pies and blind baked the pastry until just golden to keep them crisp ... do this first or while you prepare the filling.
  • Meanwhile put on some potatoes to cook for the mash topping ... 3 medium sized potatoes did my four pies.

The filling couldn't be simpler and can be modified as with all recipes to suit your own tastes. I have used salmon here but I intend to use barramundi and oysters next time to try and reproduce my all time favourite pie ever tasted when crossing the Nullarbor.
  • Gently soft fry some finely diced onion with a large knob of butter. Try not to get too much colour on these.
  • To make the thickened white sauce add a couple of tablespoons of plain flour and fry the flour for a minute or so to cook it through.
  • Gradually add to this enough milk, a little at a time, whisking as you go to keep it smooth until you have quite a thick sauce ... by keeping this thick your pies will hold together nicely.
  • Stir through to coat about 200-300 grams of chunky diced salmon, a large handful of a tasty cheese like a crumbled feta or maybe a blue cheese along with a hand full of fresh herbs of your choice such as parsley, chives, dill or all of these. Season carefully as some cheeses are quite salty and white pepper to suit ... you don't want to over cook at this stage as the fish will get its final cook when browning and heating to serve.
  • Turn off the heat and cool this mixture down in the fridge for a few minutes before adding to the cooled pastry bases.



  • Compile the pies and top the mash with a little grated cheese. When you are ready to serve bake in a moderate oven until golden brown and heated through.



Wednesday, April 18, 2012

Kofta with Saffron Dressing ... Mars Bar Slice...

Beef/Pork Kofta with Saffron Yoghurt Dressing
School Holidays... cooking class activity held with our local Youth Group. Everyone enjoyed preparing, cooking  and eating these yummy Kofta along with a tossed salad and Mars Bar Slice for dessert... nothing left over is a good indication of success and now the kids have been skilled in the art of cooking these themselves at home. So simple even the kids can do it!



  • Into a food processor place 1 roughly chopped brown onion, 1 cup of loosely packed fresh herbs such as coriander, continental parsley and mint... finely process.
  • Next add 1kilo of minced meat... we used 50/50 pork and beef... process again quickly.
  • About 100grams of crumbled feta and two eggs.
  • Finally 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1/2 teaspoon of ground allspice and some salt and pepper.
  • Pulse this mixture to a paste like consistency and then form into sausage shapes around bamboo sticks using about a tablespoon or so of the mix on each. (This mix produced about 17 as pictured)
The Kofta can either be grilled or cooked on a BBQ and the kids did this also.
BBQ time
Saffron Yoghurt Dressing and tossed salad

Saffron Yoghurt Dressing

  • Take 10 threads of saffron and soak them in a tablespoon of hot milk until the milk goes cold.
  • Add this along with a couple of tablespoons of fresh chopped coriander to a 250 gram tub of Greek style yoghurt and there you have it.



Mars Bar Slice
This went so fast I didn't get a photo of the cut pieces... also a huge success... also easily made by the kids at home.




  • Take 75 grams of butter, 1 tablespoon of golden syrup and 4 chopped Mars Bars and gently melt using a double boiler over a low flame until smooth.
  • Add this mixture to 3 cups of rice bubbles and mix quickly.
  •  Place the mix into a lined and greased slice tray and cool while making the topping.
  • Topping is a 200gram block of chocolate and a large knob of butter which is also melted  using a double boiler over a low flame until smooth and then spread across the top of the slice. Set in the refrigerator until the top is hard.

Thank you kids and Lyn the Youth Officer for inviting me to conduct cooking lessons with you. I hope you all found the day as inspiring as I did. I Hope to see you all attending the next planned cooking lessons for this coming term. Excellent effort kids you made the mutual learning a pleasure to be a part of.




Monday, March 5, 2012

Pumpkin & Rice Tart (with/without Prosciutto outer layer)

Pumpkin & Rice Tart

Pumpkin & Rice Tart with Tomato salad
Pumpkin is in great supply at the moment and so I am utilising it in as many different ways as possible. This recipe has been made with left over cooked rice and butter nut pumpkin...  As a meat variation line the heavy based pan with over lapping slices of prosciutto trimming to fit if necessary, at the beginning before adding the mix and this will become a crunchy outer tart layer....

  • Firstly slice up 6 spring onions, a stork of coriander and a bunch of dill and place these in a large bowl.
  • Add to this 2 cups of cooked rice, 8 eggs, 150gms crumbled feta and salt and pepper. Whisk the mix with a fork to combine and place it into a greased heavy based ovenproof frying pan on your stove top over a moderate heat for 5 mins to start to set the base. 
  • While this is happening grate 1kg of pumpkin and toss with 1 tbs oil in a bowl.
  • Top the egg mixture with the grated pumpkin and another 50gms of crumbled feta.
  • Transfer the pan to a preheated 200 oven for 15 minutes. Then turn the oven over to the grill setting and cook the tart for a further 5 mins until the egg is set and pumpkin and feta are golden.
I have served our tea tonight with a simple tomato salad... Tomato, spring onion, dill, olive oil and lemon juice.

Tuesday, February 21, 2012

Crepes/Pancakes - Sweet/Savoury - Both



Make a batter suitable for a thin crepe...below is my guide  and what I did for this batch...prepared ahead of time and reheated through when filled for tonight's tea.

  • 6tbs plain flour, 1 egg and the liquid portion is natural yoghurt, a dash of milk and water made up to 300ml...
  • I use a Bessemer pancake pan and bowl system but you can improvise if you aren't lucky enough to own these.Lime juice, sugar and cream... sweet crepe... what can I say other than today's lunch... yum!

  • Tea tonight are the same crepe served and presented in a square parcel with a mixture of caramelised onions & figs, pumpkin, mushroom,spinach and feta... topped with dressed salad leaves, avocado and icing sugar toasted heavenly almonds .
Pancakes are eaten today, Shrove Tuesday, the day before Lent commences. Pancakes are made from staples that would spoil if not eaten; flour, eggs, cream the consumption of which is traditionally restricted during the self-denial, associated with the 40 days of Lent which starts tomorrow.