Thursday, 29 October 2009
Quite often you can find some tasty recipes on the backs and sides of boxes of food . . . you know, like cereal boxes and such. It's not quite as common over here in the UK as it is back in North America, but it does happen from time to time.
I recently bought a box of oats and there was this tasty recipe on the back for a Ham and Sweetcorn cobbler. It sounded quite good.
I mean . . . how can a recipe with the word cobbler in the title not be good, really???
I didn't have any ham though, or sweetcorn, and I didn't want to faff around with running to the shops to get any.
I decided to use salmon and peas instead.
A most tasty combination. I also adapted the flavours in the sauce to reflect this change. Dill and lemon go wonderfully with salmon.
The end result was a delicious casserole dish that I would and will make again. (Next time I will either use a larger casserole dish or place a pan under the dish though, as it did run over.)
We both really loved this.
This is wonderful. I have used salmon and peas here, but the original recipe called for ham and sweetcorn. You could also use tuna and sweetcorn.
40g butter ( 3 TBS)
1 medium onion, peeled and small diced
40g plain flour (6 1/2 TBS)
600ml millk (2 1/2 cups)
1 418g tin of wild salmon, or the equivalent amount of leftover cooked salmon
(drain, remove and discard any bone and skin, and flake the fish) (2 cups)
1 teacup of frozen petit pois, thawed
1 tsp dried dill tops
the juice of half a lemon
1 tsp salt
1/4 tsp pepper
dash of tabasco sauce
275g self raising flour (2 3/4 cup)
1 tsp baking powder
75g butter (1/3 cup)
75g porage oats (15 TBS)
2 ounces strong cheddar cheese grated
75ml natural yoghurt (1/3 cup)
1 tsp Dijon mustard
1 large egg, beaten
a bit of milk, if necessary
Pre-heat the oven to 220*C/425*F. Butter a 2 wide casserole dish. Set aside.
Melt the butter in a saucepan. Add the onion and cook, stirring, until softened. Whisk in the flour. Cook for one minutes. Slowly whisk in the milk. Cook and stir until the mixture thickens. Season to taste with some salt and black pepper, the lemon juice, and the dill tops and tabasco sauce.
Place the salmon and peas into the casserole dish. Pour the sauce over top evenly, covering it all. Keep warm whilst you make the topping.
To make the topping sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles bread crumbs. Stir in the cheese and the oats. Beat the egg, Dijon mustard and yoghurt together. Add all at once to the flour mixture and mix to a soft dough, adding a bit of milk if necessary. Turn out onto a lightly floured surface and pat out to 1/2 inch thickness. Cut into rounds with a 2 inch cutter. You should get between 12 and 14. Place on top of the hot salmon mixture.
Place in the heated oven and bake for 20 to 25 minutes, until the topping has risen well and is golden brown.