Jamie Oliver's Posh Fish Pie

You've had regular fish pies, but you haven't lived till you try Jamie Oliver's posh fish pie. It's 'posh' because it contains lobster, crab, scallops, prawns and the regular fish. It was hard to find a live lobster but amazingly I found frozen lobster tails in Lidl for €9.99! I roasted them in the oven first and then you add the shells to the milk and simmer which produces a beautifully flavoured base. Another reason it's posh is the addition of prosecco - anyone that knows me knows that prosecco is my middle name, and this was one of the main reasons I decided to make this pie! I also added more than recommended in the recipe cos I'm mad like that. 
It was the ultimate in comfort food and I'd definitely make again. Also - it doesn't say crab in the recipe but I added some because I also found cheap crap in Lidl! (gotta love Lidl for their random selections). You also don't feel like it's too bad for you with the addition of the seasonal greens at the bottom (and no I definitely didn't have 2 portions...).
Also, for the scallops, Tesco have started doing frozen scallops for €9.99 so I'd recommend them as they were large and meaty.
Here is the recipe, enjoy!

1 x 1.5 kg whole live lobster , from sustainable sources (I used frozen lobster tails).
600 ml semi-skimmed milk
1 onion
1 large carrot
1 bulb of fennel
1 leek
olive oil
50 g unsalted butter
2 tablespoons plain flour
2 teaspoons English mustard
150 ml Prosecco
50 g Lancashire or Cheddar cheese
2 kg Maris Piper potatoes
75 g Red Leicester cheese
cayenne pepper
200 g seasonal greens , such as kale, cavolo nero, chard
1 kg mixed fish fillets and seafood , such as smoked haddock, scallops, salmon, bass, gurnard, lemon sole, skin off and pin-boned, from sustainable sources
10 raw peeled king prawns , from sustainable sources


Buy your lobster on the day you want to cook it. Ask your fishmonger to kill it for you, or if you’re happy doing it yourself, place the live lobster in the freezer for 30 minutes, so it’s docile. When ready to cook, carefully and swiftly place the lobster in a large pan of boiling water head first, pop the lid on and cook for 8 minutes. Remove, cool, and carefully halve the lobster, then remove the meat to a bowl – save the claws to decorate, if you like, or, even better, crack, pull out the meat and add it to the bowl. Put all the shells back into the empty pan you cooked the lobster in and bash with a rolling pin, then pour in the milk and simmer on a low heat for 15 to 20 minutes to impart unbelievable flavour.

Meanwhile, peel the onion and carrot, trim the fennel, wash the leek, finely chop it all and place in a large casserole pan on a medium heat with 1 tablespoon of oil and half the butter. Cook for 15 minutes, or until soft and sticky, stirring regularly. Stir in the flour, followed by the mustard and Prosecco. Let the alcohol bubble and cook away, then strain and gradually stir in the milk and simmer until you have a nice, loose, silky consistency. Remove from the heat, grate in the Lancashire or Cheddar cheese, taste, season to perfection and leave to cool.

Peel the potatoes, cutting up any larger ones so they’re all a similar size, then cook in a large pan of boiling salted water for 15 to 20 minutes, or until cooked through. Drain in a colander and leave to steam dry, then return to the pan and mash well with the remaining butter and the grated Red Leicester. Season to perfection with sea salt and cayenne, loosening with a splash of milk, if needed.

Remove any tough stalks from the greens, then finely chop and sprinkle into a baking dish (30cm x 35cm). Slice all the fish into bite-sized pieces and add to the dish, halve and add the prawns (deveining, if needed), then dot the lobster meat in and around. Pour over the sauce, top with the mash, then drizzle lightly with oil and poke in your lobster claws (if using). Bake for 1 hour in a preheated oven at 180°C/350°F/gas 4, or until golden, bubbling and the fish is cooked through.

What I've Been Up To

I've been pretty quiet as of late but its for good reason - I've been working hard on City Guide for Groupon. City Guide is an online magazine featuring articles written by local bloggers. I work mainly on Manchester, Glasgow and London. It's great because I get to edit and post food and drink articles so I still get to indulge my foodie obsession! One of my favourite articles lately is this one on brunch in Manchester written by a local blogger - how good does this French toast look!!

You can see more on City Guide here, promise I'll be back soon with a post on my Southern states trip! 

Dublin Bay Prawn Festival

The Dublin Bay Prawn Festival is one of the most anticipated events in my calendar. Granted, I have only actually been there twice, but I actually think it has only been running for two years (please correct me if I am wrong). Prawns, Howth, sun and beer, whats not to like? I went on Sunday with a group of friends and its was PACKED, jammed, wedged and any other synonym you can think of for full! It helped that the weather was amazing - bright, warm sunlight and not a cloud in the sky - bliss.

I love Howth at the best of times and its natural charisma is only enhanced with the prawn festival. It attracts many different cultures and demographics (mainly Spanish from what I could see). The buggy brigade was out in force, also dog walkers, hikers, tourists and Sunday drinkers (us!).

To the prawns, oh the prawns! I had them in a quesadilla, in batter, in a paella, in a curry, in a taco, naked in the shell, in a salad and in fishcakes! Note I didn't munch all these myself, I had a little help (not a lot, but still..)

The only negative aspect of this amazing festival is the way you have to use prawns punts to buy a drink. I think the prawn punts are a good idea for the food although for a fiver, some of the portions were a little small, but for the drinks I think this is too much. Five quid for a pint of beer might be the norm for matches in stadiums and concerts but for a little community festival in Howth, I think this is too inflated. Why not just have a regular cash bar and reserve the prawn punts for the food, after all they aren't called 'pint' punts.

That being said, have a look below at all the delicious prawny products and I defy you not to start planing your trip to the festival next year.
Prawn Quesadilla
Pricey Beer
Fish n Chips
Dublin Bay Prawns
Prawn Curry
Fishcakes and Prawn Taco
Seaweed Salad

Getting a Spiralizer Changed My Life

My spiralizer is amazing

If you follow me on Twitter you will have heard me going on and on and on about it but I don't care, IT'S JUST THAT GOOD.

Ok, lets put things into perspective, its not as good as an amazing proper noodle sensation or a really good spaghetti carbonara, but when wheat products are of the table, this really is the next best thing.

For anyone who doesn't know what a spiralizer is (ok, you might have a life) it is this incredible machine that makes pasta out of vegetables, I mean not actually pasta but pasta shapes. I got mine online at Amazon here, I haven't seen them for sale in any shops. Also shout out to Roisin Ingle and her article for giving me the push I needed to actually buy one, I had been debating for quite a while.

In all its glory

I have been spiralizing the shit out of stuff for a week now it just gets better and better. I found this blog that is dedicated to the art of spiralizing. It has some great recipes and ideas - sandwiches and pizza out of spirals? WHO KNEW!

I am only at the start of my spiralizing journey, its great especially if you are trying to stick to a paleo (ish) lifestyle but miss the comfort of a bowl of noodles/spaghetti. Here are some pictures of my spiralizing fun so far.

Naked cucumber noodles

Cucumber noodles with prawns in a peanut sauce
Minestrone soup with courgette noodles
'Spaghetti' Bolognese


Black Pudding and Cabbage Mash

This isn't really a recipe but rather a new creation. I'm not going to patronise you by telling you how to make mashed potato - you surely kno, right? If not, this Nigel Slater recipe is the best I've found. I wanted to jazz up spuds for a Sunday roast and seeing as it was St Patricks weekend, chucked black pudding and sautéed savoy cabbage into my mash. The result? You've guessed it a complete fecking taste explosion! This is not the prettiest thing you will make but the taste is worth it. Tip - the more butter the better!

  • Grill some (depends on taste) black pudding slices, let cool slightly then crumble with fingers into freshly mashed potatoes.
  • Add finely shredded sautéed savoy cabbage, salt and pepper.
  • Combine well and sever with an extra dollop of butter.
I served this mash with roasted pork belly and roasted carrots and parsnips but I imagine it would also be awesome with white fish.

Paleo Chocolate, Beetroot and Walnut Brownies

These Brownies Will Surprise You!

I've been eating Paleo for a while now - not massively strictly or anything, mainly during the week actually (life is way to short for that many restrictions #yolo!). But, eating grain free does make me feel better and I actually don't miss sugar most of the time. Saying that there are times when I crave some dark chocolate with a cup of coffee. These brownies are the answer to those times - they aren't that sweet so you won't overeat and they are grain and sugar free so you can still feel virtuous and look down on sugar-eaters!

The strangest thing about these brownies is that one of the main ingredients is beetroot! Hear me out with this one - you can't actually taste the beetroot and it actually gives a lovely richness to the brownies without the calories. Sure you're practically eating vegetables! 

3 eggs
120g honey (the good stuff)
50g butter (use coconut oil if you are doing really strict paleo)
1oz cocoa powder
4oz ground almonds
3oz walnuts
2 teaspoons vanilla extract
8oz dark chocolate (again, the good stuff - 70-85% cocoa)
2 cooked beetroots - puréed
2 tablespoons coconut flour
11/2 teaspoons baking soda
1/4 teaspoon salt

Preheat the oven to 180 degrees celsius.
Melt the butter, 5oz of the chocolate, honey and vanilla extract in a pyrex bowl over a saucepan of boiling water.
melt the chocolate and the butter

Chop the nuts and the remaining chocolate roughly. Add them to all the dry ingredients (make sure to sieve the cocoa powder and the baking soda)

When the chocolate has cooled a little, add the beaten eggs to the mixture.

Add the puréed beetroot to the chocolate mix, then add all ingredients together and stir well to combine. 

Bake in the oven for 25 minutes then remove and leave to cool in the tray for another 30 mins.
Makes about 25 small brownies. 

Smoked Salmon, Prawn & Crab Terrine - A Perfect Christmas Starter

I decided to have the family over last Sunday for dinner. What I had forgotten about was that I had already comitted to a big night out in town the previous evening. I needed to do as much prep as possible because it was feasible that I might be feeling a bit erm fragile the next day. I have wanted to do a smoked salmon terrine for ages but after an extensive Google search turned up nothing decent apart from a few 'Come Dine with me' recipies. So I came up with the recipie which, if I do say myself is actually pretty fecking good, and extra wonderful because I made it the day before so it was sitting in the fridge wating for me.

 How did the dinner go you ask? actually quite well considering I was hungover to shite and had a slight touch of the fear! Terrine for starters followed by roast leg of venison with all the trimmings and apple crumble. Safe to say I'm in the good books for a few weeks and will be making this terrine again for Christmas day starter.

Smoked Salmon, Prawn & Crab Terrine
800g large packet of smoked salmon
300g crabmeat
400g raw prawns
1 red onion, finely chopped
4 spring onions, finely chopped
1 lemon, juice and zest
6 sheets of leaf gelatine
300g of cream cheese
150g of creme fraiche

  • Butter a bread tin then cover in cling film.
  • Line the whole tin with slices of smoked salmon making sure some overlap
  • Soak 6 sheets of gelatine in some cold water, squeeze out the moisture then add the gelatine to a saucepan with the juice of the lemon.  Heat and allow the gelatine to dissolve then cool slightly.
  • Cook the frozen prawns and season with lemon juice, salt and pepper, allow to cool
  • In a bowl mix the cream cheese and creme fraiche. Add the crabmeat, red onion, lemon zest and spring onions, salt and pepper (you could also add parsley at this stage).
  • Chop the prawns and remainder of the salmon roughly and add to the mixture
  • Add the slightly cooled lemon and gelatine mixture
  • Pour half the mixture into the bread tin then add a layer of smoked salmon
  • Fill the bread tin with the remainder of the mixture then fold in the smoked salmon to cover.
  • Leave in the fridge to chill ideally overnight
  • Serve on a bed of leaves with a wedge of lemon and some fresh brown bread 

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