DCSIMG

Seafood special by Sheffield chef for pie appeal

David Baldwin in the Rib Room at Baldwin's Omega.

David Baldwin in the Rib Room at Baldwin's Omega.

ThE traditional image of a pie is a meat-filled creation encased in crisp pastry – but, as a Sheffield chef today points out, diners needn’t feel confined to beef, lamb or pork.

David Baldwin, who runs the Baldwin’s Omega luncheon and banqueting rooms at Brincliffe Hill, has devised a delicious fish pie recipe for The Star’s Great Pie and Peas Up campaign, in aid of St Luke’s Hospice.

The campaign is being launched to fund a new inpatient unit at St Luke’s, and The Star has pledged to raise £100,000 to fund one of 14 single rooms.

Readers are asked to host pie and pea suppers anytime in March, asking guests for donations in return. A £10 minimum donation is suggested.

People can bake their own pies or simply buy them in, and everyone who registers receives a special pack with invitations, a poster and place mats.

Suppers can be hosted in homes, pubs, restaurants, workplaces and community centres.

Other activities can also be added to events to raise extra funds, such as auctions or raffles, or making a dessert or starter to boost the menu.

Champion fundraisers are also in line to win top prizes. First prize is an original painting by Sheffield artist Jim Connolly, second prize is an iPod Touch and third prize is a special gift from Thornbridge Brewery.

*Log on to www.stlukeshospice.org.uk/pieandpeasup to sign up. Do you have a plan for an outlandish or novel supper? Email richard.blackledge@thestar.co.uk with your ideas.

INGREDIENTS – 125g grated cheese, 1kg skinless and boneless fish diced into 2cm pieces, half pint semi-skimmed milk, one glass of white wine, half pint fish stock, 200g butter, 125g white flour, 1.5kg peeled potatoes chopped into 3cm pieces, 200g peeled cooked prawns, three hard-boiled eggs, cut into quarters.

METHOD: Place fish in a shallow tray and pour in milk. Put tray in oven at 180C for 10 mins until fish is just cooked. Drain fish and reserve milk. Put potatoes in pan of salted water – boil, drain and mash with 75g butter, season, keep warm. Melt rest of butter in pan over low heat. Add flour and cook for three mins. Add white wine, stir, add fish stock. Stir for two mins, add reserved milk. Simmer for 10 mins, season, cool. Place fish and prawns in pie dish, add eggs, pour in cooled sauce and spread mashed potato on top. Sprinkle with cheese and bake for 30 mins.

 

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