It's funny how life changes. Now to construct the pie, gently flake hokiinto base oven proof dish. Nowadays I find myself running by the seasons, nearly oblivious to what the date is
Preheat the oven to 190°C fan bake. Cook the pasta in plenty of boiling lightly salted water for 10-12 minutes, until al dente (firm to the bite). 400g pkt Sealord frozen Simply Seasoned Paprika Cajun HokiFillets
Pour over The Good Taste Company Smoked Fish and White Wine Chowder. Serve the hot drained fettucine smothered in creamy vegetable sauce and topped with grilled hokifillets, garnish with chives and serve immediately with vegetables
MethodHeat oven to 210CMix together flour, 5 spice, cumin and corianderCut each fillet into 3 even piecesLightly coat fish with spice mixLay fish out on baking trayBake for approximately 10 minutes or until just cooked 1/4 cup. 2 fillets. frozen hokifillets (140g each), thawed
Cut potatoes in halves or quarters and place in a mixing bowl. Cook gourmet potatoes in lightly salted boiling water for 15-20 minutes until tender. 500g baby gourmet potatoes, washed. 440g box Sealord Simply Crafted Beer Battered HokiFillets
frozen Hokifillets, thawed. boiled, peeled potato. MethodHeat oven to 200CPlace the hoki in a saucepan and just cover with waterHeat slowly and gently cook until the hoki is just cooked throughRemove hoki from the water and allow to coolCrush boiled potatoes and mix with feta, eggs, basil and breadcrumbsBreak up the hokiinto flakesGently mix hokiintopotato mixtureForm 130g balls of mixture and flatten to make a large pattieHeat canola oil in a heavy based frying panBrown each side of the potato cake then place on a baking trayBake potato cakes in oven for approximately 10 minutes or until hot through 4x 140g fillets
HOWTOCOOK SCALLOPS. Shower or bath before going to bed. It’s amazing how much it shakes up your cooking and moves it out of boring and predictable ruts
frozen hokifillets, thawed and diced. MethodGently sautee the onion, carrot and celery with the olive oil in a large potAdd garlic and sautee brieflyAdd evaporated milk and water and bring to the boilReduce heat and simmer gentlyAdd fish sauceMix cornflour with a little cold water to form a thin pasteSlowly add cornflour paste to soup mixing constantly until you reach the desired consistencyAdd peas and cornAdd prawns, mussels and hokiReturnto a gentle simmer and cook until all seafood has cooked throughRemove from the heatAllow to cool slightly before serving 1 medium
