Great Comfort Food

Quick Comfort Food
 
 
Comfort food to me is like food for the soul... it should be really easy to make and yet give you that ultimate feeling of comfort and satisfaction.
 
Its the kind of food you need to be able to switch on when we all have those moments of ‘What am I going to cook for dinner tonight’
 
I happened to be in my super organised friend Beccy’s kitchen at 7am this morning and she was organising her ultimate comfort food for tonight (that’s why I call her super organised)  
 
Out came the slow cooker, she popped in some water chopped celery, carrots and a joint of ham.   So all she will have to do after work is simply pop on some potatoes (which of course she has organised) and steam off some fresh veg...  I forgot to ask her will she make a sauce... I’d fancy a little white onion sauce with a some steamed spring cabbage..  Must see if I can find and excuse to drop in this evening!!
 
 
 
 
 
 
 
 
Comfort food at its best... easy on the skills & budget!!
 
So if your not as organised as my friend Beccy and its the evening time before you think of dinner here’s some ideas for  comfort food dinners on the fly.....
 
I think cabbage & bacon make a handsome couple...  and it reminds me of growing up...
 
Always save your leftover cold potatoes & why not cook extra each time, they keep for 3 or 4 days in the fridge...
 
Bacon, potato & cabbage
 
Fry off some cold cooked potatoes
Grill a couple of rashers, slice them up & pop them in the pan with the potatoes
Stir in a handful of blanched, shredded spring cabbage, fry until  heated through..  
 
 
Cheesy, Eggy Spuds...
 
3 cooked potatoes
2 eggs beaten
1 handful of grated cheddar cheese
1 large handful of frozen peas
 
Optional cooked chopped bacon
 
Cook the frozen peas, pop the chopped cooked potatoes into a non stick pan with a little oil and cook until heated through,  add the drained peas, mix the eggs with the cheese pour over the potato and mix well,  heat for about 1 minute
 
Chunky Fish Fingers & wedges w peas..
 
Serves 2
 
3 rooster potatoes
4 thick pieces of cod
1 tablespoon of flour
3 tablespoons of white breadcrumbs
1 egg
1 lemon cut into wedges
Fresh or frozen peas
Seasalt & olive oil
 
1.​Cut the potatoes into chunky wedges
2.​Pop onto a baking tray drizzled with olive oil and a scattering of sea salt.
3.​Place into a preheated oven @ 200 for 15 mins or until golden & cooked through
4.​Dust the pieces of cod in flour
5.​Beat the egg and pour onto a flat plate
6.​Pop the breadcrumbs onto another flat plate
7.​Dip each piece of fish first in the egg then in the breadcrumbs to coat.
8.​Pop into the fridge for 5/10 minutes to set
9​Heat some olive oil in a no stick pan and pop the fish on to cook for 3 mins each side turning carefully.
10. ​Drain on kitchen paper
11.​Serve with wedges, peas, lemon & tartar sauce.​
 
Comforting Bubbly Fish Pie
Serves 6 ..
 
I so love fish pie, its that combination of creamy luxury with that natural good feeling you get from a home baked meal all in one go!!
 
Serve this any time - any place you can make it as decadent as you like or a simple  the choice is yours...
 
You can make this dish in little individual oven proof dishes and freeze them to have on hand any time!
 
8 potatoes peeled & cut into chunks
1 tablespoon of butter
1 leek finely sliced
4 handfuls of sweetcorn & peas frozen
400g of mixed fish off cuts, salmon, cod, haddock, smoked haddock whatever your fishmonger has going good today)
160ml milk
1 tablespoon of plain flour
 
1.​Cook the potatoes in a pan of boiling water
Until tender.
2.​Pop a little butter in a non stick pan and cook off the leek, add the peas & sweetcorn transfer to a large ovenproof dish.
3.​Melt a  tablespoon of butter in a non stick pan, add a little flour to form a paste then whisk in the milk a little at a time to form a smooth sauce,
4.​Add the fish to the sauce bring to the boil & then transfer to a ovenproof dish with the veggies.
5.​Drain & mash the potatoes with a little warmed milk , butter salt & pepper
6.​Smooth over the fish & veggie mix and use a the back of a fork to make indents.
7.​Pop into an preheated oven 180 for 15 or 20 mins.  Place under the grill to brown the top.
 
 
I think the beauty of this dish is that it works for a quick weeknight dinner to a Saturday night dinner with family/friends.  Smarten it up with some frozen defrosted prawns and pot into individual serving dishes... looks very swish!
 
 
Serve with some extra steamed green veggies or a light green salad...
 
 
 
 
 
 
 
 
 
Quick Thai Green Chicken Curry
Serves 4
4 chicken breasts cut into cubes
1 tablespoon of green curry paste
1 can of coconut milk
1 shake of fish sauce
4 kaffir lime leaves or zest of a lime
1 handful of sugar snaps
1 handful of chopped coriander
 
1.​Heat the curry paste in a not stick pan & gently add the coconut milk
2.​Pop in the fish sauce & lime leaves, taste to ensure its to your taste add more paste if not spicy enough and more coconut milk if too spicy.
3. ​Pop the chicken into the sauce and bring to a gentle boil, turn down to a simmer for 10 mins.
4.​Add the sugarsnaps & half the coriander cook for a further 4 mins.
5.​Serve with steamed rice & the remainder of coriander scattered over the top.
 
I like to make my own curry paste and keep it in the fridge, however when I run out and crave a curry but don’t have the time or ingredients...  this still works.