Blueberry Pie (V)

Pastry week on the Great British Bake Off. So lets make a pie. This is one I have wanted to try and bake for a while. Hope you enjoy it


Makes 1 Pie

500g Shortcrust Pastry (Or Make your Own)
450g Blueberries (Frozen or Fresh)
Lemon Juice
Stick of Cinnamon
25g Cornflour
125g Caster Sugar
1 Egg
1- 3 tsp Granulated Sugar

1. Preheat the oven to 200c/180c Fan Assisted. Split the dough. Use 2/3 of the dough and roll to cover a flan tin (25cm). Save the other third.

2. In a small/medium, pour enough lemon juice to cover the bottom of the pan. Then tip in the blueberries, cinnamon stick and caster sugar and stir. Heat over a low heat for ten minutes. There should be fluid. Add the cornflour and give another mix. Keep on heat for 5 minutes. The blueberry mixture should harden. Make sure you occasionally stir so the mixture doesn't burn. Take off heat and allow to cool.

3. While cooling make the strips for the top of the pastry. Roll out the dough so it could just cover the length of the tin. Then cut 6 strips of 3cm width.

4. Pour blueberry mixture into the covered tin. Then layer over the pastry strips. Egg wash and sprinkle granulated sugar over the pastry.

5. Put in the oven for 18-20 minutes. The pastry should be golden brown. Leave to cool for a minute before taking out of the tin. Serve with thick cream.

Kedgeree

An indian dish with lots of interesting thing in it. Tweaked the original recipe a bit but tastes fantastic.

Serves 4

600g Smoked Haddock

50g Butter

1 onion, finely diced

1 cup of Frozen Peas

1 tsp Cumin

1 tsp Ground Coriander

2 tsp Curry Powder (Medium or Hot)

2 Green Chillies, finely sliced

1 cup of Basmati Rice

700ml Fish/Vegetable Stock

1 Cinnamon Stick

100ml Double Cream

3 Hard Boiled Eggs, cut into wedges

2 tbsp Fresh Parsley

2 tbsp Flat Leaf Coriander 

1. Poach the haddock in a shallow frying pan, skin facing up, cover with boiling water and simmer fot about 10 minutes.

2. Drain the fish and pat dry the fish with paper towels. Remove the skin and flake the fish into bite size chunks and put aside.

3. Heat the butter in a large pan and add the onion. Fry until golden then add the curry powder, cumin, ground coriander and chilli. Stir for about a minute.

4. Add the rice and stir well. Add the stock to the pan with the cinnamon stick.  Cover and simmer for about 10-15 minutes.

5. Remove the cinnamon stick from the pan and stir in the haddock, egg and herbs to the pan. Season and serve.