Technology Show Master Class Recipes

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Technology Show Master Class Recipes
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30 minute fish pie served with crunchy green beans
Ingredients Beans 350g fine green beans , trimmed
1 bunch radishes , finely sliced into rounds
juice of 1/2 lemon Olive oil
Ingredients Pie 3 sheets filo pastry 1 tbsp
butter 1 tbsp flour 250ml semi-skimmed milk 1
bay leaf 350g skinless white fish or salmon
fillets, or both, cut into cubes 100g small
cooked prawns 100g mushrooms a handful of
parsley , chopped
Equipment Pie dish Balloon whisk
Sauce pan x 2 Large bowl Sieve
Pastry brush Lemon squeezer Knife

• Method
• Heat the oven to 180C/fan 160C/gas 4
• Lay the filo sheets on top of each other on a
  baking tray, and scrunch them up into a size that
  will fit the top of the pie dish you want to use.
  
• Bake for 8 minutes or until the filo has cooked
  and turned golden.
• Place the fish and mushrooms into a bowl, cover
  with cling film and pierce. Cook in a microwave
  for two minutes.
• Meanwhile, add the butter, milk, flour and bay
  leaf into the saucepan. Whisk on a medium heat
  until thickened. Fold in the fish, mushrooms,
  prawns and parsley, and cook gently for 5 minutes
  or until the fish has cooked through.
• Tip into a warmed pie dish and sit the filo on
  top.
• Bring a saucepan of water to the boil and cook
  the green beans for 4-5 mins until tender.
• Drain and toss with the radishes, drizzle over
  the oil and lemon juice and season with a little
  salt and black pepper

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For the kids!
Ingredients Pie 3 sheets filo pastry 100g
ham 25g mushroom Half an onion Olive oil
Equipment Baking tray Pastry brush Knife Chopping
board
Tips The samosas can be frozen in advance for a
party or celebration.  Use different fillings
such as vegetables, bacon or chicken. Add
chilli and a glove of garlic for extra kick!
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Orange caramel custard tart
Ingredients 3 egg yolks 85g caster sugar 1
tbsp plain flour 1 heaped tbsp cornflour 250g
skimmed milk zest 1 orange
FOR THE BASE AND TO DECORATE 1 egg white 3
large sheets filo pastry , halved 3 oranges ,
skin and pith removed, sliced into rounds 50g
caster sugar
Serves 8 low fat

• Method
• 1 Beat the egg yolks and sugar for a few mins
  until pale and slightly thickened, then whisk in
  the flours.
• 2 Heat the milk and orange zest in a
  saucepan. Once it's starting to boil around the
  edges, whisk into the egg mix. Put the whole lot
  back into the pan, stirring all the time until
  thick and boiling. Leave to cool completely. (Can
  be made up to 2 days ahead)
• Heat oven to 200C/fan 180C/gas 6.
• Brush the filo sheets one by one with egg white
  and use to line a 23cm loose-bottom flan tin,
  overlapping the pieces as you go. Fold the pastry
  over itself at the edges rather than letting it
  overhang or you'll never get it out of the tin.
  Bake blind for 10 mins, then give it another 5
  mins until dark golden and very crisp. Leave to
  cool. (Can be made up to 1 day ahead)
• The cream filling will be set by now, so beat
  again with electric beaters until smooth. Spoon
  into the case, then chill for at least 30 mins.
• To serve, put the sugar into a non-stick frying
  pan and leave over a gentle heat to melt and then
  caramelise, swirling the pan only a few times.
• Meanwhile, spread the oranges over the custard.
  When the caramel is dark golden, drizzle it over
  the oranges, let it set for a few mins, then
  serve immediately.