Winter is fast approaching here in Melbourne. As the temperature drops, the clouds darken and the kitchen becomes a welcome place of comfort and warmth. What better way to feed such desires than a cottage pie? I’ve been making this for many years and have yet to receive any complaints. It’s easy to increase the quantity and freeze the spare pie for rainy day!
From my understanding, Cottage Pie, similar in origins to Shepherds Pie, was first made to use up ingredients left over from the weeks roast. Cottage Pie uses beef, rather than lamb. It’s also called a pie, but there is no pastry involved in this version. The top is a lovely crust of mashed potatoes.
This recipe is inspired by Apples for Jam by Tessa Kiros. What I love most about the cookbook is the recipes are categorised not by ingredient but rather by colour. As with any recipe I have taken some liberties with the ingredients! This is one of two recipes I use depending on what I have in the house (the other recipe uses stock, instead of tomatoes.). I intend on posting the other recipe eventually.
Using the quantities below this comfortably feeds 4 to 6 people. It can also be prepared the day before and kept in the fridge overnight.
I love seafood. Seafood, unfortunately, is expensive which means I don’t cook with it as often as I would like. Once again this recipe is from Nigella Kitchen (18 months later this is still my favourite book). I have wanted to make the roast seafood from the chapter titled ‘Kitchen Comfort’ since I first flicked through the book. While I don’t classify seafood as a kitchen comfort, there was something alluring about the photo and I was fascinated by the idea that the seafood could be roasted in such a way.
I had an optometrist appoint early on Saturday morning (thrilling life I lead!) and knowing I would have to pass the Queen Victoria market on the tram, a plan formed. I decided to bring my little shopping cart and I would complete my produce shopping and go to down in the seafood section. For those unfamiliar to Melbourne, the Queen Vic market is a market located just on the border of the CBD. Easily accessible via public transport the market sells produce (on most days), souvenirs, cloths, paintings, jewelry. It has a deli and a meat and seafood section. Following my appointment I was a little late getting to the market (around 10sih). I say late, because it was chaotic, and bursting with people. I left content, and with a cart full of the weeks fruits, vegetables and fresh seafood for this dish. I was happy.
Roast seafood isn’t a dish you would cook every week, it’s simply too expensive. It is something you would cook when the weather is cool, and you want something special to share. It’s a perfect dish to pop in the middle of a dining table, along with a green salad and let everyone help themselves. I served it with a simple green salad and everyone was satiated.