I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Monday, 26 September 2016

Fish Lasagne.



Fish Lasagne.

An easy twist on a classic dish. Packed with delicious, smoky and creamy fish under blankets of lasagne sheets. Not the most diet friendly meal as it contains butter, full fat milk and cheese but the weather is getting cold, we deserve a treat. 

Serves 6.

Equipment:
20x30cm oven proof dish (10cm deep).

   For the béchamel sauce.
In a large saucepan, put in
-100g butter,
-1 sliced red onion,
-3 bay leaves,
-salt and pepper.
Cook, stirring until the onions have softened, add
-100g plain flour, whisk in
-1.2 litres milk.
Leave to cook until the sauce has thickened, add
-800g fish pie mix,
-salt and pepper,
-50g grated cheese.
Mix well to combine.

Spoon 1/4 of the fish mixture onto the base.
Cover with 3 sheets of lasagne sheets.
The fish mixture.
3 lasagne sheets.
The fish mixture.
3 more lasagne sheets.
The last 1/4 of the fish mixture.
Top with 200g grated cheese.

Bake in 180c fan forced for around 45 minutes.
Leave to stand for 10 minutes or so before serving.


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