All the fish pies I’ve made have had an expensive mix of white fish and shellfish. I like the idea of this one as you can use a marinara mix, which makes it much easier and more importantly cheaper. I’d probably add extra vegetables, but the choice is yours.
This recipe was on a sheet Mum picked up off the butcher’s counter back in the ’80s. She gave a copy to me and I’ve made it many times over the years. It’s a good basic lamb stew, a great family meal.
This casserole has a curry lamb base and a rolled oats, chive and flour crust. Rolling the dough into a log and cutting the log into slices makes a great looking crust. I think that takes it from just a family meal to being good enough to serve up to visitors.
Mum seems to have collected a lot of booklets from Sun Rice Australia I suspect she went to one of their cooking demonstrations. This recipe has a great combination of rice, spices and seafood all in a coconut sauce. It’s a meal in itself.
As a child I loved going to stay at my Auntie Elsie’s as she would always make salmon patties for me, I loved them. I’ve never managed to make any as good as hers and they certainly weren’t as fancy as these ones that John West published years later. The closest here is the Australian version minus the corn or lemon.
I know it’s lazy but I think being able to buy frozen sheets of pastry is a wonder of modern baking. Although I don’t usually buy wholemeal sheets I do think they would work really well in this tandoori flavoured chicken and vegetable roll.
The combination of chicken, spinach and cheese is always a winner for me and even better if it’s wrapped in pastry. This recipe uses filo pastry, which is a bit fiddly to use, but if you can’t be bothered or don’t have the time, puff pastry would work just as well.