4/5/2008 – Jac panfried barramundi fillets which she’d coated in seasoned flour. She served them with mashed sweet potato and salad (sliced mushrooms, cherry tomatoes, lettuce and cucumber).
The fish was imported barramundi from Woolworths. The delicate white flesh beneath the seasoned golden outer crust was exquisitely flaky and moist. You know how some people speak disparagingly of frozen fish (as opposed to fresh fish)? I’m not making any lofty claims about frozen fish being superior to fresh, but this fish was seriously really, really, REALLY great.
5/5/2008 – Jac tried out a recipe from one of her That’s Life magazines. The recipe was for chicken and potato pie made with chicken mince, but since we only had turkey mince in the freezer, that’s what she used. So dinner was turkey and potato pie.
The pie was topped with breadcrumbs and parsley. The recipe called for paprika to be sprinkled on top as well, but we didn’t have any. In the pie with the turkey mince were diced vegetables (carrot, celery and broccoli) and sliced leek.
It was delicious! There was enough left over for another meal for both of us. I especially loved the leeks in the pie. If you like homestyle potato-topped pie, this is a recipe for you.
Chicken & Potato Pie
From That’s Life magazine, Issue 19 May 7, 2008, p.43.This recipe came from Carly, Anita and Gina Goman, Jervis Bay, ACT, who wrote: “Our mum Anne just loves this yummy pie and we have it for dinner most weeks in winter.”
Thank you for sharing your recipe! It’s definitely a keeper.
Time required: 25 min, plus baking time, serves 4-6
Olive oil spray
1 large leek, sliced
3 cups diced vegetables (we used carrot, celery and broccoli)
400g lean chicken mince
2 teaspoons dried basil leaves
1/4 cup plain flour
2 tablespoons tomato paste
2 cups prepared vegetable stock
1.2kg potatoes peeled, cooked and mashed with 1/3 cup skim milk
- Preheat oven to a moderate 180C. Grease a 10 to 12-cup casserole dish. Heat a large pan and spray with olive oil. Add the leek and the vegies and cook for 2-3 min. Add the mince and dried basil, cook for a further 3 min or until well browned, add a little water if needed to prevent catching.
- Sprinkle the flour over surface and add the tomato paste. Gradually add stock and mix until well combined. Simmer for 5 min, stirring occasionally. Season to taste with pepper.
- Transfer to the prepared dish and top with potatoes. Sprinkle with a few dried breadcrumbs, parsley and paprika. Bake for 15-20 min or until golden brown. Serve with mixed salad or seasonal vegetables.
I'm TFP, a food blogger from Perth, Western Australia.
{ 7 comments… read them below or add one }
The pie seems like a nice warm winter dish! Looks like a very comforting meal for winter dinners. Yum.
I have this urge to lick the screen whenever I peruse your site.
Well done as always!
dea,
It’s my kind of meal – a hot and hearty meal with meat and vegetables, and all cooked in one dish/pot.
Lord Dianabol,
Heh, cool. Though I pity your computer screen! :-D
Hi Food pornographer, first off nice blog name! I really enjoy your site, lots of great pictures, what camera do you use? The shots look really nice, do you use photoshop as well?
Tastymealsathome,
I use a Panasonic TZ3 digital camera. I use Photoshop to resize photos. Occasionally I will use Photoshop to crop a photo. I usually take multiple photos of a subject and then choose what I think it is the best one for resizing, uploading to Flickr and finally posting on this site. Sometimes I may adjust contrast and brightness, but I don’t actually spend much time Photoshopping or “touching up” the photos. Generally, I make sure I take the shots with adequate light so I won’t have to do anything other than resize them for the web – the photos you see are usually exactly as I took them.
wow – so the idea of a meat pie is foreign enough to me but filled with leek? leek? I had to look it up on wikipedia… I think they have them at the grocery store, I will have to get one and make something with it…
Bryan,
Leeks are great! Their flavour makes me think of a mild onion and their texture makes me think of cabbage. As I love onion and cabbage it’s just perfect to me.