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Enjoy
Hed Chef
Pleasing the wife? It's easy as seafood pie
By Hedy Khoo
July 05, 2010
AS far as the World Cup goes, many married men become kings in their own homes.
Even though their empires extend only as far as the coffee table from the couch.
It's fun when you have total control over the remote and can eat chips while your wife is asleep and not there to nag you to keep the beige cushions clean.
Life is good as king of the couch, as long as you do not give the empress of the bedroom any cause for a verbal attack.
Remember, crumbs and greasy stains on the cushions can result in strained relations.
Offer her a tribute of seafood gems covered with a golden crust of butter puff pastry to keep up diplomatic and romantic ties.
But should you get ketchup or supper stains on the sofa, what is the worst punishment? Banishment to sofa-land?
No problem.
After all, that's exactly where you want to be while the World Cup is on.
SEAFOOD POT PIE
INGREDIENTS (SERVES 2)
1 clove garlic
1 slice of bacon, diced
4 mussels
2 scallops
2 shrimp, shelled
30g butter
3 tbsp plain flour
1 tsp salt
1 cup chicken or fish stock
20g mixed vegetables
20g grated parmesan cheese
1 tbsp cooking oil
1/4 tsp dill
1/4 tsp tarragon white pepper
2 sheets of butter puff pastry dough
1 egg
1 tbsp water
METHOD
1. Heat oil in skillet. Fry garlic and bacon until golden brown. Remove and set aside.
2. Over low heat, add in butter. When the butter begins melting, add in the flour and start stirring. Once a paste forms, gradually add in the chicken stock while stirring.
3. Add in the bacon and garlic mixture, followed by the seafood. Once mixture begins to bubble slightly, add in the salt, pepper, tarragon and dill. Remove from stove and allow to cool.
4. Preheat oven to 220 degrees Celsius. Transfer the mixture into two ramekins, adding grated cheese on top. Cover and seal with puff pastry dough.
5. Trim off any excess dough around the sides.
6. Using a fork, press around the circumference of each dough-covered ramekin and poke the dough in the middle twice to allow steam to escape while cooking.
7. Mix egg with 1 tbsp of water and brush the mixture over the dough.
8. Bake at 220 deg C for 20 minutes until pastry is golden brown.
Enjoy
Hed Chef
Pleasing the wife? It's easy as seafood pie
By Hedy Khoo
July 05, 2010
AS far as the World Cup goes, many married men become kings in their own homes.
Even though their empires extend only as far as the coffee table from the couch.
It's fun when you have total control over the remote and can eat chips while your wife is asleep and not there to nag you to keep the beige cushions clean.
Life is good as king of the couch, as long as you do not give the empress of the bedroom any cause for a verbal attack.
Remember, crumbs and greasy stains on the cushions can result in strained relations.
Offer her a tribute of seafood gems covered with a golden crust of butter puff pastry to keep up diplomatic and romantic ties.
But should you get ketchup or supper stains on the sofa, what is the worst punishment? Banishment to sofa-land?
No problem.
After all, that's exactly where you want to be while the World Cup is on.
SEAFOOD POT PIE
INGREDIENTS (SERVES 2)
1 clove garlic
1 slice of bacon, diced
4 mussels
2 scallops
2 shrimp, shelled
30g butter
3 tbsp plain flour
1 tsp salt
1 cup chicken or fish stock
20g mixed vegetables
20g grated parmesan cheese
1 tbsp cooking oil
1/4 tsp dill
1/4 tsp tarragon white pepper
2 sheets of butter puff pastry dough
1 egg
1 tbsp water
METHOD
1. Heat oil in skillet. Fry garlic and bacon until golden brown. Remove and set aside.
2. Over low heat, add in butter. When the butter begins melting, add in the flour and start stirring. Once a paste forms, gradually add in the chicken stock while stirring.
3. Add in the bacon and garlic mixture, followed by the seafood. Once mixture begins to bubble slightly, add in the salt, pepper, tarragon and dill. Remove from stove and allow to cool.
4. Preheat oven to 220 degrees Celsius. Transfer the mixture into two ramekins, adding grated cheese on top. Cover and seal with puff pastry dough.
5. Trim off any excess dough around the sides.
6. Using a fork, press around the circumference of each dough-covered ramekin and poke the dough in the middle twice to allow steam to escape while cooking.
7. Mix egg with 1 tbsp of water and brush the mixture over the dough.
8. Bake at 220 deg C for 20 minutes until pastry is golden brown.
