Chicken and Egg Issue 15 - page 44-45

44
Chicken & Egg. Welfare and Food Together.
Method
1.
Preheat the oven to 200ºC, gas mark 6.
Place the salmon and the bay leaves in a
roasting tin and just cover with boiling water.
Cover the tin with foil and cook in the oven
for 12–15 minutes until the fish is just cooked
and flakes easily. Drain the tin, discarding the
cooking water and flake the fish into large
chunks, discarding the skin.
2.
Cook the potatoes in boiling salted water
for 20 minutes until soft. Meanwhile, steam
the leeks for 3–4 minutes until tender, then
arrange them over the base of a 1.5-litre
buttered shallow baking dish. Gently fold
together the flaked salmon and chopped egg
with the capers and cheese sauce. Spoon the
mixture over the leeks.
3.
Drain the cooked potatoes thoroughly,
return to the pan and mash until smooth. Heat
the milk with the butter until simmering then
add the chopped parsley and simmer gently
for 30 seconds. Beat the hot milk mixture into
the mashed potato and spoon over the fish to
cover. Fluff up the top with a fork and bake for
30 minutes until golden. Serve with peas.
Salmon and Leek Pie
Ingredients
500g Waitrose Select Farm Salmon
Fillets
2 fresh bay leaves
1.2kg potatoes, cut into chunks
2 leeks, sliced
2 essential Waitrose free range
eggs, hard-boiled, peeled and
coarsely chopped
1 tsp capers, drained and chopped
350g tub Waitrose Half Fat Cheese
Sauce
150ml essential Waitrose Semi
Skimmed Milk
25g butter
20g pack flat leaf fresh parsley,
finely chopped
Foraging Feast Pellets
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