Matthew Whitehead

Fish Pie

Words By: 
Matthew Whitehead
Ingredients: 
2 eggs (optional)
1 onion finely, chopper
Extra-virgin olive oil
285ml double cream
Parmesan cheese
1 lemon – juiced
500 grams haddock or fresh cod, smoked haddock or salmon
6 large Potatoes (peeled and diced)
2 handfuls fresh spinach (optional)
1 heaped teaspoon English mustard
1 large handful flat-leaf parsley, chopped

Preheat your oven to 230°C. Place the potatoes onto the salted water & bring to the boil. Put the eggs in a separate pan and cook for 10 minutes until hard boiled. At the same time, steam the spinach on a colander above the pan. This will only take a minute. Remove the spinach & gently squeeze to remove excess moisture. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel & quarter them.

In a separate pan slowly fry the onion & a carrot in a little olive oil for 5 minutes. Add the heavy cream & bring to the boil. Remove from the heat & add the parmesan, lemon juice, mustard and parsley. Put the spinach, fi sh & eggs into an appropriately sized earthenware dish & mix together, pouring over the creamy vegetable sauce.

The cooked potatoes should be drained & mashed. Add some olive oil, salt, pepper & a touch of nutmeg, if you like. Spread on top of the fi sh pie. Place in the oven for approximately 30 minutes until the potatoes are golden.

Issue 3

From Fags to Fitness

It was an ordinary slothful Sunday afternoon and there I was, in my usual way, lying dormant upon the hearthrug, a copy of the collected works of Lord Byron in one hand, and a mug of last night’s Chateau Shoreditch in the other. This is what we English grads like to call romanticism. In truth, I was lying in a pit of my own despair. My mind’s eye flitting between shame (last night’s revelry) and anxiety over my future (English degree = so what?). I had put on weight and my smoking was getting severely out of hand.

Smoked Haddock and Leek Risotto

Words By: 
Matthew Whitehead
Ingredients: 
Risotto Rice
Lemon
Stock Cube
White Wine
Smoked Haddock
2/3 Leeks
Peas
Black Pepper
Garlic
Butter
Parmesan

Melt some butter in a pan. Chop the onion & the garlic –add it to the pan, until the onion is browned. Add the rice to the butter and let it absorb the butter.

Boil some water and add the stock. Add the stock to the pan and let it simmer.

Poach the fish in a separate pan (submerge the fish in milk and put on a low heat.)

Keep adding stock to the rice, don’t let it dry out (should take 30 mins).

Add the juice of the lemon 7 some white wine. Chop the leek 7 add to the pa. Place the peas & the cooked fish in the rice.

Add some black pepper and serve with some parmesan.

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