My father loved to fish. He and an old army buddy bought a boat and would go fishing on Port Phillip Bay and Western Port Bay. I have a lot of memories of waiting on the sand for them to come back, clean the boat and put it on the trailer so we could finally go home. The result was a steady supply of fresh fish. I just wish my mother had had this recipe though as I always found the plain fried fish Dad loved pretty boring. This marinara filling would have made it far more interesting.
“The unique taste of Vegemite and how to get more out of every jar” is the opening sentence in this recipe booklet from Kraft. The world probably agrees with ‘unique’, but it’s definitely an Australian favourite. In this recipe it’s added into a cheesy hamburger mince mix and cooked in the oven in a bread roll, worth trying?
When I’m preparing recipes to post I usually take out any comments made by the columnists who’ve originally published them, but this time I’ve left Jane O’Connor’s in. They’re wise words and her suggestions for modernizing, in this case minted peas, but also mashed potatoes are worth reading.
The Herald Sun columnist who published this recipe made the comment that the quality of the chicken makes a difference in this dish – no doubt you could say that about any chicken dish. Even so using free range chicken, that has a lot more flavour, would probably be a good idea.
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.