As I have been on the road for a few weeks, eating out US style, huge family sized servings for one person, sugar laden treats and all that. I have eaten more fried chicken in the last 2 weeks than the whole of the last 2 years. I needed a change, back to some human sized home cooked meals. Along came this offer from the people from Lurpak to try out one of their new products from the Cooks Range as an advertorial.
The Lurpak Cooks Range which consists of 4 products, Clarified Butter ( not the same of Ghee), Baking ( a soft butter blend), Cooking Liquid and Cooking Mist. I am guessing that you can use the cooking mist to lightly grease cooking pans like they say in a lot of diet recipes but am not sure about the calorie count.
I got sent this mystery box to cook something with. Nestled in the box was a bottle of their new Cooking Liquid, a bulb of garlic and some bay leaves. The Cooking Liquid is a blend of rapeseed oil and butter, in liquid form of course. On the PR blurb that came with it, it says that it is best used for baking, frying, roasting and even greasing tins. When you squeeze it out of the bottle, it looks like melted butter all ready to use. I would use this to pan fry fish where the blended oil won’t burn the butter content and you will still get the buttery flavour.
As part of their #FoodAdventures, I had to cook a dish with these ingredients, the garlic would be easy to use in any recipe but I have to say that the bay leaves left me a bit stumped. The most immediate thought was to cook something with fish, which led to thinking of a fish pie and using the bay leaves in the sauce. To make this a variation on the bog standard fish pie, I used a roasted garlic and low GI sweet potato mash for the topping.
This combination makes a fish pie with several different layers of flavours, from the smokiness of the fish to the creaminess of the white sauce to the slightly sweet mash layer and the contrasting saltiness of the cheese topping. The bright orange colour of the sweet potato adds a colour zing to an otherwise beige dish. Perfect for some home cooked comfort food.
For this recipe you can buy the 3 fish combination (Cod, Salmon and smoked haddock) from a fishmonger or any supermarket fish counter. I have even seen it in the frozen section in Waitrose. You can also substitute or add some prawns into the recipe too.
I used the cooking liquid in making the sauce where you would usually use butter and I used it in the mash as well where other recipes call for olive oil. The liquid consistency made it easy to mix into the mash.
This recipe is a great one to prepare in advance of a dinner party and just pop it in the oven before your guests turn up.
For more recipes using this new range, look for the #FoodAdventures hashtag on Twitter and Instagram.