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Jamie Oliver’s recipes for fish pie pasta bake and tomato and feta lentils | Jamie Oliver | The Guardian
Sometimes cooking is about celebration or indulgence, but there are other times when you just need a speedy but delicious midweek meal
Rezept
Zubereitungszeit ca. 25 MinutenVorbereitung ca. 5 MinutenKochzeit ca. 20 Minuten
Zutaten:
- 320g frozen spinach
- 1 onion (160g)
- Olive oil
- 300g dried macaroni
- 50g plain flour
- 2heaped tsp English mustard
- 500ml semi-skimmed milk
- Salt and black pepper
- 400g frozen fish pie mix from sustainable sources
- 100g cheddar
- 2 red chicory
- 60g rocket
- Red-wine vinegar
- Extra-virgin olive oil
Arbeitsschritte:
- Turn on the grill to high.
- Boil the kettle.
- Defrost the spinach in a bowl in the microwave.
- Peel and finely chop the onion, and place in a large ovenproof frying pan on a high heat with one tablespoon of olive oil.
- Cook, stirring regularly, for five minutes, or until soft.
- Cook the pasta in a pan of boiling salted water for eight minutes, until al dente, then drain, reserving a mugful of the starchy cooking water.
- Stir the flour and mustard into the onions, then gradually stir in the milk.
- Add the spinach to the pan, water and all, then season.
- Stir in the fish chunks and simmer for five minutes on a medium heat, then stir in the drained pasta, along with a splash of the reserved water, if needed.
- Coarsely grate and mix in half the cheese, grating the rest over the top.
- Carefully transfer to the highest shelf of the grill for a few minutes, until golden and bubbling.
- Meanwhile, finely slice the chicory bases and separate the leaves, toss with the rocket and a tablespoon each of red-wine vinegar and extra-virgin olive oil, then season.
- Serve with the fish pie pasta bake.
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