Smoked Haddock Pasta

Smoked Haddock Pasta with White Cheese Sauce

Pasta is such a staple food in most households and I think one of the easiest fast foods around. It can be made healthier by using the Wholewheat variety. When eaten in moderation, pasta can be part of a healthy diet. Wholewheat pasta may be a better choice for many, as it is lower in calories and carbs but higher in fiber and nutrients. However, in addition to the type of pasta you pick, what you top it with is just as important.

This dish uses Scottish Smoked Haddock, fresh from my favourite fishmongers in Pittenweem, Ryan Black, they deliver straight from the Shore to your door.

It also uses some of my fresh vegetables from my garden….yum!

Makes enough for 2

2 pieces of Smoked Haddock (or any fish you like)

150g Wholewheat pasta

2 Carrots – chopped

Handful of Broccoli

Handful of peas

3 Sweet mini peppers – chopped

Salt & pepper to taste

White Cheese Sauce to serve (recipe here https://theweecaledoniancook.com/2020/10/03/white-cheese-sauce/)

  1. I used my Steam pot for my Combi Microwave for this recipe, but if you don’t have Steamer just cook your pasta as per packet instructions. In a pan, bring some water to the boil add your vegetables and simmer for 4 minutes until softened. (you could use frozen vegetables or tinned vegetables for this too). Bring a large pan of water to the boil, bring to a simmer and add in your fish, cook for about 10 minutes.
  2. If you have a Steam pot, add the pasta with 300ml water to the base, then your fish and vegetables onto the grid and cook on Pasta Setting for 7 minutes.
  3. Meanwhile, make your sauce as per above recipe.
  4. Remove fish and place onto a chopping board and remove the skin, break up into bite size pieces.
  5. Drain your pasta and vegetables. Add the vegetables to the pasta then pour over the sauce mixture and mix through, add in the fish, mix and serve.


Cabbage & Chorizo Filo Roll

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This was a recipe I put together trying to use up leftovers in my fridge. It was absolutely delicious, if I do say so myself. Next time, I would probably use 2 less filo sheets though and maybe omit the panko breadcrumbs.

 

Makes 1 roll (about 8 slices)

6-8 filo sheets

1/2 a large white cabbage – finely sliced

1 carrot – shredded

2-3 orange sweet peppers – finely sliced

60g chopped chorizo

small handful of panko breadcrumbs

Salt & rainbow pepper to taste

1 tbsp butter – melted

1 tbsp dried onion granules

 

  1. Preheat your oven to 190 deg. Line a baking tray with greaseproof paper.
  2. Heat a little spray oil in a pan on medium to high heat and add in the onion granules, cook for about 30 seconds.
  3. Add in the cabbage, peppers and carrot and stir through for about 10 minutes.
  4. Then add in the chorizo and continue to cook for about 5 minutes or until everything is softened and slightly browned. Allow to cool.
  5. Meanwhile, unroll the filo pastry and with the melted butter brush lightly on 1 filo then sprinkle some panko breadcrumbs, then lay another filo sheet onto, then brush with butter, then sprinkle some breadcrumbs over, then another filo sheet on top and so on and on until you have used all the sheets.                                        20190625_162725
  6. Take the cooled cabbage mixture and place in the middle of the sheets, leave about a 2″ border all the way and brush with melted butter.                                        20190625_163114
  7. Take the 2 short ends and fold into the mixture                                                20190625_163217
  8. Then gently roll up the filo pastry, place onto the baking tray and bake for about 30 minutes.                                                                                                  20190625_163346
  9. Remove, slice and enjoy. (Beware, it is very crumbly..lol)

 

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