I have been spending the Christmas holidays with my family cooking crazy things. Things I never ever cook but during Christmas holidays, such as lobster and deer. Unfortunately I have not been able to post them on time for you to enjoy because my life looks like a tornado since I came back home.
Out with the old, in with the new! Goodbye Brussels, hello London! I am changing country, job, and moving in with my boyfriend. Very exciting, but not much space for cooking and blogging in all this mess. Especially since all the material is now in my suitcases!
But I saved a little recipe for you anyway, one my mommy made for me during the holidays, and one I regularly ask for. She says it is impossible to spoil it..and indeed she never did, so better take her at her word. It is a variation on a fisherman’s pie, full of flavours thanks to the many herbs and spices in the recipe. Perfect when you have a big party over!
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons ground cumin
juice of 1 lemon
about 20 coriander sprigs
For the puree:
1,5 kg pumpkin or butternut
4 tablespoons thick cream
salt & pepper
1.Preheat oven to 180°C. Peel the pumpkin and potato, and cut them in big chunks. Steam for about 20 mn until soft.
2. While the pumpkin is cooking, poach the fish: Put the fish in hot water for 10 mn. Don’t let the water boil, it would break the fish into pieces. Actually, for this recipe, you would not really care, as we will mash it..but I thought it was good to know.
3. Mash the pumpkin and the potato, removing as much liquid as possible. If you think your puree is still too liquid, you can add a few potato flakes, it should do the trick. Add the cream to the puree and mix.
4. Chop the coriander finely and mix with the olive oil, the garlic, the lemon juice and the spices.