Some dishes just have that Wow factor that make you want to delve in, and this is one of them!
Slice a small ciabatta into 1cm cubes and toss in in 2 tablespoons of olive oil and cook in the oven for 15 minutes – 200 fan.
Meanwhile dice 1/2 a red onion, 1/2 cucumber and 2 large tomatoes and mix them in a bowl with some shredded basil leaves. Now mix in 1 tablespoon of red wine vinegar, 2 table spoons of olive oil, 1/2 a crushed garlic clove and some seasoning.
Next, dust 2 fillets of tilapia in flour and season well. Heat a little oil in a frying pan and fry the fish for a couple of minutes each side until cooked.
Remove the fish from the pan, turn off the heat but whilst the pan is still hot add a knob of butter and once this has melted stir in the juice of 1/2 a lemon and a handful of fresh chopped Parlsey.
When the croutons are ready, toss them in to the tomato mixture. Serve on a dish with the tilapia on top and drizzle with the lemon butter.
Just a minor variation on the popular Shepherds Pie, I sometimes like to give it a hot pot topping just to mix things up.
For the base, follow my Shepherd’s pie recipe below, but instead of adding mash potato, peel 3 medium potatoes and cut into 3mm discs, par boil these for 5 minutes then add to the top of the pie base ensuring to slightly overlap the layers. spray with a little olive oil and then oven for 25-30 minutes until browned.
Shepherds Pie recipe:
First dice a large onion and place in a cast iron saucepan, sweat over a medium heat until softened. Add a clove of garlic and fry for a further couple of minutes. Meanwhile dice two carrots and steam in the microwave for a couple of minutes to soften. Turn the heat up on the pan and add 500g of mince lamb and the diced carrots, heat until the meat is browned. Next add 2 tablespoons of flour and mix in to the meat then add 200ml of beef stock, 125ml of red wine and season with salt and pepper. Bring to the boil then place in a fan oven 180degree for 20 minutes while you prepare the potato topping
The combination of a creamy fish pie with a crunchy potato rosti topping makes this pie really yummy, the fact that the rosti is made with a combination of normal and sweet potatoes means its quite light too
Start by peeling and chopping in to quarters 300g of potatoes and 300g of sweet potatoes. parboil these for about 6-7 minutes in salted boiling water then drain and allow to cool down.
Meanwhile place 3 fillets of salmon in a saucepan with 500ml of milk and poach for 5 minutes until the salmon is starting to flake. Remove from the milk but reserve the milk.
Next, chop 1 large leek into 1/2cm discs and fry in a saucepan along with a knob of butter and 2 crushed cloves of garlic and cook 5 minutes until the leeks have softened. Next add 1 tablespoon of flour to the leeks and mix well so that the leeks are coated. Now pour in the reserved milk and stir continuously until the sauce starts to thicken, this should take 3-4 minutes. Next add approx. 100g of peas, lower the heat and allow to simmer while you grate the potatoes.
Once you have grated the potatoes in to a bowl, add a knob of melted butter and seasoning and mix well.
Flake the Salmon and stir in to the sauce, poor the sauce in to a wide shallow pie dish and top with the potatoes. Bake in a preheated oven for 30 minutes – you may like to grill for the final 5 minutes in order to get an extra crispy topping.
Serve with some greens