Salmon pie

I was just back from a trip to Adelaide for the first time in decades and needed to do some food shopping. But the skies opened! And the wind rose! I hunkered down and read my book but eventually decided (once the rain had calmed down) that a quick trip to Piedimonte’s was needed and what I wanted to cook was salmon pie.

Ingredients

270 gr Atlantic salmon

1/2 red capsicum

1/2 zucchini

2 spring onions

2 tsp crushed ginger root

2 tsp crushed garlic (2 cloves)

1.5 tsp Sambal Oelek

2 slices frozen puff pastry

Poppy seeds

Mode

Take puff pastry out of freezer to thaw

Preheat oven to 180c

Crush ginger and garlic 

Chop spring onions

Thinly slice zucchini lengthwise

Roughly chop red capsicum

Place one sheet of pastry in ovenproof dish

Add salmon, zucchini, red capsicum and spring onions

Add ginger, garlic and Sambal oelek

Place second sheet of pastry above and seal edges

Sprinkle poppy seed on top of pie

Place pie in oven and cook for 45 minutes at 180c

Enjoy!

Sweet potato and coconut soup

After a week in Orkney where every day lunch brought great soups and sandwiches, back in wintery Melbourne which in truth was not much wetter or colder than Orkney my thoughts turned to soup. I had sweet potatoes on hand and I remembered having a delicious sweet potato soup in Orkney, though I think it was carrot and sweet potato. 

A quick web search brought up a Donna Hay recipe that I could adapt to match the ingredients I had on hand. And this is the result. 

Ingredients 

1.5 k sweet potatoes

Olive oil

400 ml coconut milk

4 cups chicken stock

4 tsp chopped ginger

1 tsp Sambal oelek

3 cloves garlic crushed

Mode

Preheat oven to 220c

Cut sweet potatoes in half lengthwise 

Place on a baking tray

Dribble with olive oil 

Bake in oven for an hour until soft 

Meanwhile place all other ingredients in a saucepan and combine

Bring to boil and simmer

When sweet potatoes are cooked spoon out into blender

Add half of the coconut and stock mix to the sweet potato and blend until smooth

Add to the saucepan with the remaining coconut and stock mixture

Stir to combine and continue to cook until smooth.