With Easter just around the corner I thought this old smoked cod and corn casserole might be interesting to make. Fish has become an expensive product to buy, but smoked cod is one of the more affordable types. I quite like it as it holds it’s shape and works well with potatoes and in this case crushed potato chips.
This is another John West salmon lasagne recipe. This version has lots of ricotta cheese in it which makes it lovely and creamy. Although it’s more expensive to use red salmon rather than pink it’s worth it, as it gives it lots more flavour. Great served with a salad and garlic bread.
This was one of the Women’s Weekly prize winning recipes that Mum saved, although I don’t think she ever made it as my father liked his fish fried in batter and wouldn’t have appreciated this spicy version. Ling fish fillets can be a bit bland though, so this is a great way to add a bit more flavour.
I always run out of ideas about what to combine on skewers for the barbecue and usually end up making sate chicken ones. This recipe from McCormick uses their Spicy BBQ Seasoning to add some zing to prawns, steak, chicken and vegetables. Happy barbecuing!!!
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.
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.
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.
When I read this recipe my first thought was to use smoked cod, but of course that’s only one type of smoked fish. You could also use smoked trout or smoked salmon, really whichever you like best. Served with a salad it would make a great summer dish.