CS-E : Cooking Successes - Engineers

A slight tweak on how Mother Dennison used to make it, to reflect lower skills with pastry… Yes, pastry; fish pie with mashed potato on top is also delicious but, round our way, that’s called Trawler Pie. Ingredients Two fillets unsmoked white fish  Two fillets smoked white fish  A big handful of frozen prawns 1 litre milk ~75g butter Two dessert spoons of plain flour Two Bay leaves Some Tarragon Garlic puree Double handful of frozen peas 2 pucks frozen spinach Roll of puff pastry Method Poach the fish fillets in the milk, with the bay leaves, tarragon, garlic puree and a hefty crack of salt and pepper. Basically any fish will work but make sure there’s some smoked fish in there as it adds the best flavour. After about 8 minutes, when the fish is flaky, turn off the heat and add the prawns and peas to help cool it...

This one will have you wishing you could lick the plate clean (and if you aren't in "polite company", please feel free!). Recipe: Prep 10min ; Cooking time 25min ; Serves 5(ish) 1kg pork tenderloin (i.e. the long thin one!) 1.5 tbsp olive oil (or butter) 3 garlic cloves (very finely chopped) Rub: 1/2 tsp garlic powder 1/2 tsp paprika 1/2 tsp salt 1/2 tsp black pepper Sauce: 3 tbsp white wine vinegar 1.5 tbsp light soy sauce (not dark) 1/2 cup (150g) honey (or maple syrup) 1. Preheat oven to 180C/350F. 2. Mix Sauce ingredients together. 3. Mix Rub ingredients then sprinkle over the pork. 4. Heat oil in a large oven proof skillet over high heat. Add pork and sear until golden all over. 5. When pork is almost seared, push to the side, add garlic and cook until golden. 6. Pour sauce in. Turn pork once, then immediately transfer to the oven. 7. Roast 15 - 18 minutes or until the internal temperature is 68C/155F using a meat thermometer (for no pink...