VIS / VARK-PASTEIE

Creamy and delicious fish pie

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/vis-vark-pasteie.html
topped with fluffy mashed potatoes neither looks nor tastes low fat. It's comfort food at its best, and highly nutritious, too. Serve with your favorite vegetables.
1 cup nonfat milk
1/2 cup finely chopped onion
Freshly ground black pepper
1 tbsp cornstarch dissolved in 1/4 cup water or nonfat milk
1 pound cod fillet, cut into four pieces
1/4 cup finely chopped fresh parsley
1 cup frozen peas
3/4 cup frozen sweet corn
For the Topping:
2 pounds Yukon Gold potatoes, peeled and cut into 1-1 1/2 inch pieces
1/2 cup non fat milk
1 tbsp light butter
Preparation:
Preheat oven to 400 degrees.
Bring a large pot of water to a boil. Add potatoes, reduce heat to medium and cook potatoes until tender—about 15-20 minutes.
While potatoes are cooking, bring 1 cup of nonfat milk to a simmer in a medium skillet. Add onion, and season with pepper. Gently place fish in skillet and cook on low-medium heat until fish flakes easily with a fork—about 10 minutes.
Remove fish from skillet and place in an 8 x 8 baking dish. Cut into small chunks. Sprinkle parsley, peas and sweet corn over the fish.
Dissolve 1 tbsp cornstarch in 1/4 cup milk and add to skillet. Stir and cook on low heat until thickened. Pour sauce over fish and vegetables.
Drain water from potatoes, add milk and butter, then mash until smooth. Spread mashed potato on top of the fish, and use a fork to fluff the potato.
Bake for 15 minutes until the top browns slightly and the filling bubbles.
Serves 6*
Maré Nieuwoudt

Maré Nieuwoudt

Big Fish Pie 

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Serves 8
Ingredients
500gr white fish - angelfish, hake or any other on the Green SASSI list
500gr smoked haddock or 250gr haddock and 250 gr salmon pieces
250gr shelled, uncooked prawns
2 carrots
2 stick celery
a small bunch parsley - chopped
1 small chili - optional
salt/pepper
250ml cream
1 cup grated mature cheddar
about 2 heaped tbsp of flour for dusting the fish
juice of a lemon
1 kg potatoes
250gr butternut
a knob of butter
a little milk
Method
Make sure all the fish is cut in small chunks and that all boned and skin is removed. Toss all fish in a plastic bag with the flour and shake about. Season the fish with salt and pepper and drizzle the lemon juice over it. Grate the carrot, parsley, celery, cheddar cheese, cream and chili over the top and set aside.
Cook the butternut and potatoes in a pot with salted water until soft. Mash with a potato masher, add the butter, milk and seasoning and make a proper mash. Spoon over the fish and bake in the oven for 40-45 minutes until golden brown and bubbly. Underneath the lovely yellow mash you will find the most amazingly creamy and dreamy seafood "stew", almost chowder. Too divine. I hope you like it as mush as we do!


Maré Nieuwoudt

Jamie Olivers fish pie

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What you need to make this: (serves 4)
5 large spuds peeled and diced (about 3 cm)
salt and pepper
2 free range eggs (leave out if you don’t like)
2 handfuls spinach (I used 1 x 200gms packet of baby spinach)
1 brown onion finely chopped
1 carrot chopped / diced or even easier, grated
1 – 2 celery stalks finely chopped
extra virgin olive oil
250ml cream (recipe says 285ml double cream but I like reduced fat cream)
2 good handfuls grated parmesan or cheddar cheese (I used a local and delicious parmesan style cheese)
juice of 1 lemon
1 heaped tsp english mustard (I used 2 teaspoons Dijon)
1 large handful flat leafed parsley, finely chopped
500 gm smoked haddock sliced into strips and then chopped into biggish chunks
nutmeg (optional) - I added the nutmeg to my mash
how to make:
pre heat oven to 220 degrees c
I then chopped all the things, juiced the lemon and got everything ready to cook
boil the potatoes in salted water for a couple of minutes
add the 2 eggs and set timer for 8 minutes and add to the spuds. Remove the eggs when ready and cool, peel and cut into quarters
place a colander or sieve over the boiling potatoes and empty the spinach in, put the lid on and steam for about 2 minutes (how convenient). Remove and drain.
when the spuds are cooked drain in the colander
in a separate pan, fry the onion, celery and carrot for about 5 minutes in the olive oil then add the cream and bring to the boil
remove from the heat, add the cheese, lemon juice, parsley and mustard – stir
mix the spinach (which you have squeezed and chopped up), the chopped up fish and egg into the cream mixture and then empty into an appropriately sized oven dish
mash up the potatoes with a drizzle of olive oil (or butter), salt and pepper and a few gratings of nutmeg and then lightly spread over the fish pie using a fork
you could drizzle a bit more oil or melted butter over the top to get a browner finish, or sprinkle over some more cheese if you really wanted to be decadent and get some more crunch (if you were to do this, I would do it 10 minutes before the end of the cooking time)
bake for about 25 – 30 mins – until golden
Jamie recommends serving this pie with baked beans in tomato sauce and I wholeheartedly agree. That and a salad or my warm zesty green beans.

Vispastei

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300 g aartappels
200 g botterskorsie
sout
50 g sagte botter
20 ml (4 e) olyfolie
2 preie, fyn gekap
1 knoffelhuisie, fyn gekap
125 g spek, in stukke gesny
30 ml (2 e) suurlemoensap
45 ml (3 e) Italiaanse pietersielie,fyn gekap
60 ml (¼ k) droë witwyn
150 ml room
15 ml (1 e) mielieblom
20 ml (4 t) koue water
1 kg stokvisfilette, in blokkies gesny
vars gemaalde swartpeper
1 Skil die aartappels en botterskorsie en sny in growwe stukke. Sit dit in ’n groot kastrol en bedek met koue water en sout. Bring tot kookpunt, verlaag die hitte en kook tot sag.
2 Dreineer die aartappel-enbotterskorsiemengsel. Roer ’n stukkie botter by en druk dit fyn met ’n aartappeldrukker. Geur met sout na smaak.
3 Voorverhit die oond tot 180 °C en smeer ’n middelslagoondbak met ’n bietjie van die olyfolie.
4 Verhit die res van die olie in ’n pan en braai die preie, knoffel en spek tot bros en geurig. Geur na smaak.
5 Meng die preiemengsel, suurlemoensap, pietersielie, witwyn en room. Roer die mielieblom by die koue water en meng dit deur die preiemengsel.
6 Sit die stokvisblokkies in die voorbereide oondbak en giet die preiemengsel oor. Roer liggies sodat die sous die visblokkies bedek.
7 Skep die aartappel-en-botterskorsie- mengsel op die vis en bak sowat 45 minute of tot gaar. Geur met sout en peper na smaak.




SMAAKLIKE SARDYNPASTEI

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/vis-vark-pasteie.html
(Resep: Carol van Heerden Vroue-Beeld se kosskrywer)
425 g sardyne in tamatiesous;
60 ml ui, gekap;
125 ml groen en rooi soetrissies, gekap;
190 ml mayonnaise;
310 ml vars witbroodkrummels;
sout en peper;
60 ml gerasperde kaas;
botter.
Voeg ui, soetrissies, mayonnaise en 250 ml broodkrummels by gevlokte vis. Geur. Plaas in gesmeerde bak en strooi orige broodkrummels en kaas oor en stip met botter. Bak vir 45 min. by 180 grade Celsius.

Snoek pastei

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Bestanddele
200 g Gerookte snoek
200 g gerasperde Cheddarkaas
2 k Melk
4 Eiers
1 t droë Mosterd
1 fyngekapte ui
2 e Meelblom
Pietersielie
Sout & Peper na smaak
Metode
Meng al die bestanddele en gooi in 'n gesmeerde vuurvaste bak en bak tot ligbruin.
Sny in blokkies en bedien warm saam met gekerfde slaai. en potbrood

VARKPASTEI

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/vis-vark-pasteie.html
(8-10 porsies)
Heerlik vir die kerstafel as julle sou besluit op ‘n koue  vleis en slaaie ete
400g koekmeel
200g botter
80ml yswater
1 kg varkmaalvleis
4 knoffelhuisies gekap
2 groen appels gerasper
250g spek gekap
Hand vol salie gekap
1 ui fyngekap
Sout en varsgemaalde swartpeper
1 eier, liggies geklits
Verhit die oond tot 180°C.  Plaas meel en botter in ‘n voedselverwerker en meng teen ‘n hoë spoed tot tekstuur van fyn broodkrummels.  Voeg yswater by en meng tot ‘n bal vorm.  Laat rus in yskas tot yskoud.  Rol  deeg op ‘n meelbestrooide oppervlak uit tot 5mm dik.  Spuit ‘n 30cm losboom koekpan met kossproei en voer uit met bakpapier.  Spuit weer met kossproei.  Voer pan uit met deeg (onder en kante) en sny oortollige deeg af.  Hou eenkant.
Vulsel:  Meng maalvleis, knoffel, spek, appels, Salie en uie saam.  Geur met sout en peper.  Skep vulsel in pan met deeg.  Die vulsel sal bo die rand van die pan uitkom.  Rol orige deeg weer uit en sny ‘n sirkel om bo-oor die vulsel te pas.  Druk vas aan deeg in die pan en verf met geklitste eier.  Bak 60-90min of tot goudbruin en gaar.  Laat heeltemal afkoel in die pan en haal dan uit om te voorkom dat die kors breek.  *Sarie*.