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INGREDIENTS METHOD
62g streaky bacon rashers, thinly sliced 1 Heat up vegetable oil in a pan over medium
heat. Cook garlic for one minute. Proceed by
2 tablespoons vegetable oil adding onion and bacon. Keep stirring mixture
until bacon begins to sizzle (Warning: It may
1 garlic clove, finely chopped
begin to spit). Once onion is softened, take off
1/4 onion, finely chopped the heat.
100g cauliflower florets (from about 1/4 2. Reheat mixture to add cauliflower and peas,
cauliflower) stirring mixture around for the peas to thaw.
Continue by mixing in the cream. Bring the
45g frozen peas filling to a boil and cook for 2 minutes, stirring
occasionally. When the liquid reduces slightly,
150ml thickened cream
remove from heat to cool.
1/8 cup (75g) plain flour
3. Preheat oven to 200C. Pat fish dry with a
375g white fish (try to get the firm kind) paper towel before placing in a bowl with
plain flour and toss to coat. Season, then fold
1/8 bunch dill, leaves picked through cooled cream mixture with dill.
20x20cm puff pastry (~185g) Transfer to a 2L ceramic pie dish to set aside.
Measuring cup
Ladle
Spatula
Large pan