Sunday night supper....

After a walk in the village & playtime in the park hubby's specialty is this delicious laksa! xx & Isabella dined on glass noodles, snow peas,carrots & her favourite prosciutto...Here is the recipe for this delicious laksa!!

• 2 red chillies (halved and de-seeded)
• 4 garlic cloves (peeled and roughly chopped)
• 5cm (2") piece of root ginger (peeled and roughly chopped)
• 1 tsp ground coriander
• 50 g bunch of coriander (including stalks)
• 3 tblsp oil
• 2 x 400g tins of coconut milk
• 900 ml fish, vegetable or chicken stock
• 225 g thai rice noodles
• 150 g sugar snap peas
• 2 tblsp thai fish sauce (nam pla)
• 225 g white fish fillet (skinned and cut into 2.5cm (1in) chunks)
• 12 raw prawns (peeled and veins removed)
• juice of 1 lime 
• handful of beansprouts
• handful of shredded mint and basil leaves,
• thinly sliced spring onions and chopped red chillies, to garnish

Heat a large saucepan over a medium heat. To make the paste, place the chillies in a food processor with the garlic, ginger, ground coriander, fresh coriander and oil, then blend together to form a coarse paste.
Add the paste to the heated pan and stir-fry for 1 minute, then pour in the coconut milk and stock and bring to the boil. Reduce the heat and simmer the sauce for 20 minutes to allow the flavours to combine, stirring occasionally until slightly reduced.  

Meanwhile, place the noodles in a large saucepan of boiling salted water and then immediately remove the saucepan from the heat. Set aside for 8-10 minutes (check the packet instructions). Drain and refresh the noodles under cold running water and set them aside.

Blanch the sugar snap peas in a small pan of boiling salted water for 1-2 minutes or until just cooked, then drain and refresh under cold running water. Set aside. 

Add the fish sauce to the coconut mixture along with the squid, monkfish and prawns and stir gently for just a few seconds until just cooked through and tender. Add lime juice to taste. 

Divide the cooked noodles among warmed bowls and scatter the sugar snap peas on top. Ladle over the coconut broth and garnish with the mint and basil leaves, spring onions and chillies to serve Enjoy  xxx
                                                    

Bread & Butter Pudding

Hubby's Bread & Butter Pudding

1 Bunch Rhubarb
8-10 slices Raisin Bread or any type of fruit loaf
Butter or  Margarine
1 Pint Cream (568 mls or approx 2 & a quarter cups)
1 Vanilla Pod or 1 teaspoon essence (tastier with the vanilla pod)
4 eggs
1 cup Milk
1 cup golden Sultanas
half cup dried blueberries 
1 teaspoon nutmeg
1 teaspoon cinnamon

1 cup sugar leave a little extra to sprinkle on top

roughly chop Rhubarb & place in Roasting tray & sprinkle with sugar
Bake for 10 mins at med - high heat 

butter each slice of bread & cut off crust
place 4 slices of bread butter side down in a medium to large glass oven proof dish at least 2 inchs deep

Sprinkle with dried Blueberries, rhubarb & sultanas & add nutmeg & cinnamon

Place the remaining 4 slices of bread butter side down & sprinkle more fruit on top (add more slices of bread/layers if desired)

In a large bowl mix milk, cream, 4 eggs, sugar, vanilla & Pour the mixture over the bread & let stand for at least one hour. (the longer the better!)
Place the dish in a larger baking pan & fill the larger pan with water until half way up the sides of smaller dish 

Bake the pudding in the middle of the oven for about 1 hour or until the top is crisp and golden. 

Serve hot, sprinkle top of pudding with sugar & serve with freshly whipped cream

A delicious Fish Pie...

Here is the Recipe for the most delicious Fish Pie you will ever have...
Its one of my husbands specialitie's that I would like to share

350g (12oz) each smoked haddock, cod, salmon fillets & smoked salmon, skin on and pin bones removed
1 large bay leaf
1 Red Chilli & 1 Garlic Clove
900ml (1 1/2 pints) milk
800g (1lb 12oz) floury potatoes, cut into cubes
2 tbsp pesto
50g (2oz) butter
225g (8oz) leeks, thinly sliced
1 small onion, thinly sliced
4 spring onions
3 Portobello mushrooms
150ml (1/4 pint) dry white wine
1 tbsp chopped fresh mixed herbs (use parsley, chives and dill)
150g (5oz) cooked peeled prawns
3 tbsp sour cream
2 tbsp flour
2 heaped tbsp toasted breadcrumbs
handful of grated cheese
sprinkle of parmesan cheese
Salt and freshly ground white pepper

Step 1. Preheat the oven to 170C (325F), Gas mark 3. Season the haddock, cod and salmon
with salt & pepper and place in a roasting tray with the bay leaf and milk.
Poach in the oven for 10-15 minutes or until the fish flakes.

Remove the fish from the tray and take off remaining skin. Flake the flesh, checking for any remaining bones. Strain the leftover milk into a measuring jug until you have 600ml (1 pint). Discard the bay leaf. Increase the temperature of the oven to 180C (350F), Gas mark 4.

Melt the remaining butter in a small pan and gently cook the leeks, shallots & onion for about 3 minutes. Add Chilli, Mushrooms & crushed garlic clove & cook for another 3-4 minutes. Pour in the white wine and reduce by half. Stir in the flour and cook for 1 minute, stirring constantly. Gradually pour in the reserved poaching milk and stir until you have a smooth sauce. Season and reduce the heat. Add the herbs and simmer for 3 minutes, stirring occasionally. Lastly add the prawns, flaked fish and sour cream and cook for 2 minutes. Be careful not to boil the mixture because the fish will break up and the sauce will go mushy.

Place the potatoes in a large pan of salted water, bring to the boil and cook for 15 minutes or until tender. Drain and return to the pan to dry out a little. Mash the potatoes and beat in half of the butter and half of the pesto. Season well.

Spoon the fish mixture into a 3 litre (5 pint) shallow ovenproof dish and dot with the remaining pesto. Top it with the flavoured mashed potato and sprinkle with the breadcrumbs, cheese & Parmesan. Bake in the hot oven for about 25 minutes or until the top is golden

Scrumptious!!!