Warm Recipes For a Winter Night

WARM RECIPES FOR A WINTER NIGHT

These are great recipes for a cold night. They require very little effort and are sure to please.

FISH AND POTATO CASSEROLE

You will need:

1lb 4 oz boneless fish fillets, skinned (fresh or frozen, if frozen make sure they are completely thawed)

1lb 4 oz potatoes, peeled and cut into ¼ inches slices

¾ pint fish or vegetable stock

1 tbsp corn flour

8 oz carrots, peeled and thinly sliced

4 oz green peas (fresh or frozen)

4 oz sweet corn kernels (fresh or frozen)

1 oz grated cheddar cheese

Finely chopped parsley, to garnish

Preheat the oven to 350 degrees, 10 minutes before cooking. Look through the fish to make sure there are no bones. Cut the fillets into small pieces and place in an ovenproof dish. Cook the sliced potatoes in boiling water for 5 minutes, then drain and allow to cool.

Heat the stock to almost boiling. Blend the corn flour to make a smooth paste with 2 tbsp of cold water. Stir the paste into the stock and cook, stirring for 2 to 3 minutes or until thickened. Remove from the heat and add the vegetables. Pour over the fish.

Arrange the potato slices on top of the fish, then sprinkle with the grated cheese. Bake in the over for 30 minutes or until golden brown and bubbly. Serve hot, garnished with the chopped parsley.

SAUSAGE BAKE

You will need:

1 lb 4 oz (8) large sausages

8 pieces of bacon

1 lb 4 oz potatoes, peeled and cut into chunks

2 medium onions, peeled and cut into wedges

2 to 4 garlic cloves, peeled and sliced

1 large red pepper, deseeded and cut into chunks

1 tbsp olive oil

Rosemary sprigs, to garnish (optional)

Preheat the oven to 350 degrees about 15 minutes before cooking. Prick the sausages and wrap each one in a slice of bacon. Put aside. Place the potato, onion, garlic an red pepper in a roasting pan and pour over the olive oil. Season with black pepper to taste.

Stir the vegetables until they are lightly coated with oil, then cook in the oven for 10 minutes. Turn them over and place the bacon wrapped sausages on top. Cook for 35 minutes or until the vegetables are tender and the sausages are cooked through. Sprinkle with a few sprigs of rosemary and serve with a green vegetable or a salad.