PIE 1 pound sweet potato 1 pound irish potato 2 tablespoons butter 3 teaspoons salt 6 cups water PIE FILLING 1 pound fish fillet (cut in 1-inch cubes) 1/2 pound pak choi, chopped 1/2 pound cabbage, chopped 2 cups mixed vegetables 8 cloves garlic, shredded 1 teaspoon salt 1 large onion, chopped 1 tablespoon finely chopped thyme 1 stalk scallion, finely chopped 1 cup coconut milk 1 tablespoon butter 1. Always do your pre- prep before you start to cook. 2. Put water to boil for potatoes. 3. Peel and dice sweet potatoes and put in bowl of water. 4. Peel and dice irish potatoes and add to water also. 5. Add to boilingwater and boil for 10-15minutes. 6. Remove from heat and drain. 7. Add butter and crush in a bowl. 8. Set aside to cool. FILLING 1. Add butter to pot and melt. 2. Saute the fish, stirring regularly. 3. Add seasonings and stir. 4. Add the pak choi and cabbage, cook for 30 seconds, stirring regularly. 5. Add the remaining ingredients and stir. 6. Cover and simmer for 1 minute. 7. Remove from heat. MAKING THE PIE 1. Grease a 8-inch baking tin. 2. Add 2/3 of the potato and spread evenly at the bottom and on the side (my secret is to add oil to my hand or spoon to make it easier to spread.) 3. Add the filling and spread evenly. 4. Use remaining potato and cover the filling. 5. Bake for 10-15 minutes or until you have your desired colour. 6. Remove and cool before cutting. Serves 5 persons Name: JODY BROWN NUMBER: 8768855479 OR 8763924370 SOCIAL MEDIA: www.facebook.com/ devanjo’scatering/ @devanjoskitchen(instagram) Devanjoskitchen (youtube) THURSDAY, APRIL 7, 2022 46 EASTER COOKBOOK | THURSDAY, APRIL 7, 2022 INGREDIENTS DIRECTIONS DOUBLE POTATO-COCONUT FISH & VEGETABLE POT PIE
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