Wednesday, November 24, 2010
English Cheddar Cod
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Much of England's traditional cooking is comfort food. Some people criticize this approach to cooking. I was the chef at an English Pub kitchen for a couple of years. I ran a special board of regional English, English Empirical, Welsh, Irish, Australian and Scottish food. Our menu items were the entrees you would expect to see at an English pub. Cheddar Cod was a sellout every time I ran this as a special. This recipe will make you feel warm inside!
Recipe: Butter a small "pop ring" mold or a casserole dish. Put thin sliced raw potatoes on the bottom of the baking dish. Lay thin raw cod slices over the potatoes. Sprinkle sharp cheddar cheese over the cod. Repeat these steps till you have three or four layers. Make sure that the bottom and top layers are thin sliced potato. Put a lining of potatoes vertically around the edge of the casserole too. Jusust tuck and slide the potato slices into place. (Do not season the casserole with salt and pepper! The flavors are delicate and the cheddar is the main flavor.)
Brush the top of casserole with melted unsalted butter. Cover the casserole with a lid or foil.
Bake the cheddar cod in a 350 degree oven till the potatoes are almost done cooking.
Uncover the casserole and place it back in the oven to let the highlights of the sliced potatoes brown.
Set the casserole on a counter top to let it cool and gel for a few minutes.
Slide the casserole from the baking dish onto a serving plate or just set the casserole baking dish on the plate. It is your choice.
If you used a pop ring mold, then let the cheddar cod cool off before removing from the mold so that it solidifies and does not fall apart after popping the ring mold. Set the ring mold onto the plate before removing the ring mold.
Serve with peas and sliced shiitake mushrooms.
So very comfortable! This recipe is perfect for a cold winter day! Yum! ... Shawna
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