I’ll start from Easter as that was when Mum cooked two of my favourite fish meal memories. The first being smoked cod which was cooked very basically, poach the fish, make a parsley sauce, add to the flaked fish, serve with mashed potato and peas.
I would like to introduce you to one of our favourite recipes for cooking smoked cod.
Curried Smoked Cod and Champignons
1 kg smoked cod, 2 onions, 2 tabs flour, 1 cup water, 1 teasp Worcester Sauce, 1 green pepper, 60 gr. butter, 2 teasp Curry Powder, 2 cups milk, 2 teasp lemon juice, 200gr button mushrooms, 2 tabs chopped parsley.
Place fish in pan with cold water to cover, gradually bring to boil, remove from heat and drain.
Heat butter in pan, add peeled and chopped onions and curry powder, cook until onions are soft, add flour, cook 1 minute, remove from heat, gradually stir in milk and water until sauce is smooth. Return to heat, stir until boiling, add lemon juice, sauce, quartered button mushrooms and finely sliced pepper, mix well. Break fish into small pieces, place in oven proof dish, cover with sauce, bake uncovered for 20 minutes or until hot, sprinkle with parsley. Serves 8
The other dish she prepared was Salmon Whirls. I cheat and buy puff pastry, usually three sheets is enough, so won’t include her recipe for the pastry, that is unless it is asked for.
For the filling you need 1 lb can salmon or tuna, one medium onion finely chopped, two dessertspoons chopped green pepper or celery, half cup shredded cheese, one beaten egg. Mix all together, place over pastry and roll up.
Cheese sauce, 2 dessertspoons butter, two dessertspoons plain flour, 1 1/2 cups milk, 3/4 lb grated cheese, 1/2 level teasp. mustard, half level teasp. salt, pinch cayenne pepper. Melt butter and blend in the flour, salt, pepper and mustard, cook for one minute then stir in the milk. Cook stirring constantly until the sauce boils and thickens. Add the cheese and heat only until the cheese melts.
To cook the Salmon Whirls, place onto a greased tray or on Baking paper, bake in a hot oven for 20 to 25 minutes. Serve with cheese sauce.
Sorry about the Imperial measurements, but I am sure you can find a conversion chart as I have had to do.
Christmas and New Year we had the same meal due to Mum’s birthday being on New Years Day. Well certainly the main course, which was Roast Chicken, tinned ham, roast potatoes, pumpkin, peas and tomato and onion topped with buttered bread and baked.
Dessert was canned plum pudding which would always have threepences or sixpences hidden in each serving, topped with brandy sauce.
We always went to church on Christmas Day and Easter Sunday so the meal was prepared before we left home, the meat already on cooking. Unlike today when we always have pre meal eats, the main meal was all we had and only on these days did our parents open a bottle of Sateurne (sweet white wine) which, when we were old enough we had a glass each.