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.
Fish Pie with Roasted Garlic Sweet Potato Mash
For the Filling
- 750 g 3 types of fish Salmon, cod and smoked haddock
- 1 pint or organic non homogenised milk
- One onion studded with cloves
- 3 Bay leaves
- 2 tbsp Lurpak Cooking Liquid
- 2 tbsp flour
- 4 hard boiled free range eggs
- Salt and pepper for seasoning
For the Roasted Garlic Sweet Potato Mash
- 1 kg Sweet Potatoes
- 2 Bulbs of garlic
- 2 tbsp of Lurpak Cooking Liquid or to taste
- 1/2 tsp cayenne pepper
- Salt and pepper for seasoning
- Some grated cheese for topping that melts well like Cheddar Gruyere or Comte
- Preheat the oven to 200C/400F/Gas 6 or 180C fan oven.
- Place fish, bay leaves and onion in a pot and pour over milk.
- Boil for about 8 minutes and remove fish from the liquid and place in an ovenproof dish
- Flake the fish in the dish.
- Make the white sauce in a separate pan by using the Lurpak Cooking Liquid and flour to make a roux, stir vigorously and make sure that you cook this through so that you don't get the raw taste of flour in the sauce.
- Add the strained milk that was used to cook the fish and stir until sauce thickens.
- Season with salt and pepper.
- Pour sauce over the flaked fish on the oven proof dish.
- Quarter the boiled eggs and place over the sauce.
- Make the Roasted Garlic Sweet Potato Mash
- Wash and prick the sweet potatoes.
- Roast the sweet potatoes with their skin on in a hot oven for about 40 minutes. Sweet potatoes get a bit too soggy if you boil them.
- Cut the top of a garlic bulb or two and place it on the roasting tray with the potatoes.
- When cooked, scoop out the flesh of the sweet potatoes and squeeze out the roasted garlic into a bowl and add 1tbsp of Lurpak Cooking Liquid, cayenne pepper and seasoning.
- Mash the potatoes and mix well. (If you want a richer mash, you can add cream or even cream cheese)
- Put together the final dish by spooning or piping the mash onto the fish mixture in the ovenproof dish.
- Top the mash with some grated cheese.
- Bake in the oven for about 35-40 minutes or until the mixture bubbles through the mash and is piping hot.
- Serve with green peas or some sautéed spinach on the side.
For more recipes using this new range, look for the #FoodAdventures hashtag on Twitter and Instagram.