The Search for Fish and Chips
Turkey, Bacon and Leek Pie
The search for Fish and Chips started just after a trip to the supermarket yesterday; having packed all the shopping away in the car, my dad suggested we popped in to the local chippie on the way home, my mum and I agreed with alacrity……and for me, it was to be my first fish and chips treat since I arrived in the UK. We pulled into the chippie car park, but something ominous was afoot though ~ the car park was empty and a desolate paper sign flapped against the door in the wind……it soon became apparent that there was to be no fish and chips as they were waiting for an engineer due to a problem with their power. We piled back into the car and remembered another good chip shop some eight miles down the road……off we set, tummies rumbling and visions of fish and chips running through our heads. Yes, there it was, the signs were out and the lights were on……..BUT, they were just closing and there was no fish left. Anxious discussions were held in the car about other places that may be able to provide us with Britain’s famous dish….but, it was now 3pm and we were in that “twilight” zone of being “between” frying sessions, most chippies close at 2pm and re-open at 4pm.
So, on finally getting home, we all fell into the kitchen and devoured leftovers from a buffet from the night before; instead of fish, we had tinned salmon sandwiches, and instead if chips, we broke into a bumper packet of crisps…..this was followed by cheese and crackers and a piece of cold steak and ale pie……slices of Christmas cake were enjoyed with a pot of tea ~ it wasn’t fish and chips, but it was wholly enjoyable and by that time we would have eaten a horse and gone back for the jockey…..
…………this little tale reminds me about the old opening times for Pubs; 11am until 1:30pm and then 6pm until 11:30pm……these opening hours have long since gone, so why do chippies still have archaic opening hours, for heaven’s sakes it was a FRIDAY……a traditional day for a plate of fish or in our case, a package of freshly fried fish in paper……and the moral of the tale, PLAN your fish and chip suppers carefully and in advance, OR cook them at home! Here is my recipe for Fish and Chips that I previously posted……
Leaping straight from fish dishes, here is my second leftovers recipe of the week; a post-Christmas or New Year pie……I LOVE pie, sweet pies or savoury pies, all pies ~ pies with short crust pastry and puff pastry……raised pies and mini hand pies, I LOVE them all. This is a wonderful pie full of festive flavours, an echo of fun and frivolity…..packed with tasty ingredients ~ turkey, bacon, sausages, stuffing, bread sauce, leeks and gravy…….all topped with a puff pastry lid. This was devoured by my husband and daughter, as well as myself of course! I served this with some Bubble and Squeak and it was a comforting and thrifty meal for all of us. The recipe, such as it is, is really just an assembly job with whatever you have to hand. I have just listed the ingredients that I had to hand when I made this pie, and it was a great combination……and the bread sauce was a wee culinary triumph we all thought ~ binding the filling together with flavour.
Here is my method for a tasty pie, use whatever leftovers you have to hand…….chicken and ham are obvious ingredient choices too……I hope you enjoy this recipe idea, and I’ll see you tomorrow with more musings and ramblings.
Turkey, Bacon and Leek Pie
Leftover turkey, brown and white meat, about 450g to 600g
Leftover bacon and sausage rolls (pigs in blankets),
about 6 to 8, chopped into small pieces
Leftover stuffing, chopped up roughly
Leftover bread sauce
Gravy, about 150ml
Salt and pepper, to taste
2 Fresh leeks, cleaned and finely sliced
225g Ready-made rolled puff pastry
Pre-heat oven to 200C/400F.
Heat the butter in a frying pan, and add the leeks; sauté them for 3 to 4 minutes or until soft.
Add the leeks to the turkey, bacon and sausages; then add the bread sauce, stuffing and gravy and mix well. Season to taste with salt and pepper.
Place the pie filling into an enamel pie dish and then top with a puff pastry lid. decorate with pastry trimmings if you have any and make several cuts in the pastry lid, see photos.
Put pie into pre-heated oven and bake for 25 to 35 minutes, or until pastry lid is puffed up and cooked, and filling is hot. Serve immediately with seasonal vegetables and potatoes. If you have any gravy left over, heat up and serve with the pie.
I am entering this Frugal leftover dish into Helen’s blogging challenge:
Frugal Food Fridays