I have finally moved to Edinburgh permanently! I am super happy to be here and even happier to tell you all that everything fell into place and I got myself a really cool job! I’m going to be a baker! I start in two days time and I can’t tell you all how excited I am to be surrounded by all things sweet, all day.
I was so happy to be in the city for Pride at the weekend too! I managed to get Logan and myself on to an accessible bus for the parade, so that he didn’t get too exhausted on his feet.
Afterwards we celebrated by visiting Considerit for Pride Doughnuts, they were delicious and left us both in a sugar coma.
Since my last update and recipe for Lobster Rolls, I’ve become obsessed with recreating fishy dishes with Hearts of Palm. I wanted to celebrate the successful move and job find by making something special with this magic ingredient, so I decided to go all out and see how it works in a fish pie.
For the mash:
- 4 large potatoes
- non dairy butter
- salt and pepper
For the filling:
- 1 tbsp olive oil
- 2 onions, finely chopped
- 2 leeks, finely sliced
- 3 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 250ml non dairy cream
- 2 cans Heart of Palm, sliced
- 2 tsp capers, finely chopped
- tsp of boullion powder
- 2 tsp dijon mustard
- 4 tbsp nutritional yeast
- 12g toasted nori sheets, finely sliced
- salt and pepper
- Start off by boiling the potatoes to make your mash. I did mine quickly in my pressure cooker and mashed with some spread, salt and pepper. Set aside.
- In a large pan, fry the onions and leeks until soft and caramelised. Add the garlic and fry for a few more minutes.
- Add the dill, parsley and cream to the onions and heat through. Once warm, add the hearts of palm, squeezing the slices between your fingers to flake them up.
- Add the capers, bouillion, dijon mustard, nutritional yeast and nori. Stir through, add a little water if you need to.
- Once the sauce has thickened slightly, season with salt and pepper and taste before assembling the pie.
- Heat the oven to 200C, pour the filling into a pie dish, top with the mash. I dragged a fork along the top and added some gluten free breadcrumbs to get the top nice and crispy, but this is optional. Bake for 30-40 minutes.
This pie was super tasty! It’s been so long since I had a fish pie!
I only flaked up half of the heart of palm and wish I had done that with all of it, whilst it was nice to have larger chunks of ‘fish’, they didn’t soften as I expected and were a little crunchy. The flaked up bits were soft and delicious though.
I reckon this would also work well with artichokes or butter beans. So definitely give it a go, even if you can’t get hold of the hearts of palm!
I’m hoping I’ll be back posting a little more regularly now. I visited Kotor in Montenegro last month and I’m hoping to do a post about the vegan eats I had there, as well as bombard you with all the cat photos I took. Stay tuned!