My lovely work colleague Kim came over last night for a trying on session and Cary’s Pie. We are going to an awards ceremony next week and Kim wanted something vintage to wear. My wardrobe was raided, many frocks were paraded up and down the landing and a decision was made. Well, a choice of two actually. I think she should go with the Joan Crawfordesqe black number that I bought to wear to the Brits – it looked amazing on her. We are about the same size and shape so we may just swap frocks halfway through the event!
Man, we put the world to rights last night over two bottles of red. Main subject? Men we have loved and men we would like to love. There’s a certain fellow at the bfi who better watch out when Ms Kim is wearing that frock on Tuesday! A certain award winning film director too the way she is feeling…
My desk-mate Jim has returned from the ash cloud. So nice to have him back taking the mick out of my cooking. I’ve got some left over pie for lunch and I admit, it doesn’t look very appetising after a journey in on the bus. I did like Jim’s observation though that the little “biscuits” that top the pie look like miniature scones.
Market Kitchen tomorrow – EEK!
Cary Grant’s Tuna Fish Pie
200g* / 1 cup tuna
140g / 1 cup diced carrots
150g / 1 cup peas
140g / 1 cup diced potatoes
35g / ½ cup mushrooms
4 tbsp butter
3 tbsp flour
475ml / 2 cups milk
2 hard boiled eggs, sliced
¼ tsp pepper
½ tsp salt
½ recipe for baking powder biscuits (see appendix)
Flake the tuna fish. Cook the carrots, peas, potatoes and mushrooms separately in small quantities of water for 15 minutes. Melt the butter, add the flour and blend well. Add milk, mushrooms and stir, cooking gently, until smooth and thickened. Add seasonings. Combine with cooked drained vegetables, eggs and fish. Pour into baking dish. Roll out biscuit dough to ½ inch thickness, cut with small cutter and place biscuits on top of fish and vegetables. Bake in hot oven for 12 to 15 minutes, or until biscuits are brown.
Note: I usually add some extra seasonings such as 1 tsp celery salt in place of the salt and one tsp dried dill to joosh up the white sauce.
* A 200g tin of tuna yields about 140g tuna which is about 1 cup.