Article

4 must-try recipes for the festive season!

D.cision magazine - Issue 9

1. Traditional fish pie

By Matthew Lovatt, Deloitte Tax Senior Manager

Ingredients:
For the filling
1.5 large pieces of cod
1.5 large pieces of wild salmon
1 large piece of smoked haddock
Large prawns (raw, peeled and de-veined)
700-900ml full fat milk
100g salted butter
Plain flour (not self-raising flour)
Lots of fresh parsley
1/2 teaspoon of good rock salt or sea salt
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of paprika (plain, not smoked)
3 hard-boiled eggs, halved

For the topping
4-5 potatoes
100ml-200ml milk
50g margarine
Freshly ground black pepper
Strong/extra mature cheddar cheese (I like Davidstow,
or a Canadian cheddar).

  1. Cut cod, salmon and haddock into large chunks and put into a sauce pan. Cover with milk and poach on a low heat until the fish is partially cooked.
  2. Melt the butter in a frying pan and slowly sieve in the flour, stirring continuously to make roux. Cook through just until the roux turns a golden brown (it won’t take long – a minute or two at most).
  3. Transfer the roux into the pan containing the fish and milk. Stir well (while the pan is still on a low heat) – the roux will slowly thicken the milk.
  4. Chop the parsley leaves and some of the stalks and add them to the pan, along with the halved eggs, salt, pepper and paprika. Mix together, keep on low heat until the mixture is thick and pour into a pie dish/casserole/cast iron dish. Let it cool (the roux will thicken the mixture further as it cools). Place the raw prawns on top once the filling has cooled. 
  5. Boil the potatoes in water until soft (soft enough to run a knife through without resistance, but not to the point where they are disintegrating into the water), drain the water entirely, and mash using a potato masher.
  6. Add the milk, margarine and ground black pepper (all to taste) into the mashed potato, and mix until fully absorbed – the potato should have a thick but creamy consistency (if too runny, too much liquid was added – add milk bit by bit until you have a good consistency).
  7. Spoon the potato over the top of the pie mixture, which should now be cool. (If the pie mixture is thick/cool enough, the potato should sit on the top of it and the raw prawns.)
  8. Grate the cheese over the top of the pie (to taste).
  9. At this stage, the pie can be left to cool and then refrigerated, or it can immediately be cooked.
    (It should be kept in the fridge for two or three days – I would typically make three or four small pies, refrigerate and eat over a few days).
  10. If cooking immediately, bake at the centre of an oven at 180 (fan) for about 30 minutes – the cheese on the top should turn golden, but should not burn (if it’s catching, reduce the heat to make sure that the pie heats through properly and that the encased prawns are cooked).
  11. If you chose to refrigerate it, bake at the centre of an oven at 180 (fan) for about 45-60 minutes (again to make sure that the encased prawns are cooked).
  12. Serve (up to 5 pax) and enjoy. Vegetables can be prepared and served as an optional side dish; typically just have a huge piece of pie as it’s a real comfort food and really delicious.

2. Cappuccino Pavlova

By Noeline Keiser, Deloitte Clients & Markets Manager

Ingredients:
250g caster sugar (if you prefer it less sweet, you may use a
lesser amount. I use around 200g)
4 teaspoons instant espresso powder (not instant coffee
granules)
4 large egg whites
1 pinch of salt
2 teaspoons corn flour
1 teaspoon white wine vinegar
300ml double cream
1 teaspoon cocoa powder

  1. Preheat the oven to 180°C. Line a flat oven sheet with baking parchment and using a 23cm cake tin, draw a circle on it. (I find that you can actually make two smaller pavlovas (around 20cm each – one for your family and another for your colleagues).
  2. Mix the sugar with the instant espresso powder in a small bowl and set aside. 
  3. In a clean, grease-free bowl, whisk the egg whites and salt until they are holding soft peaks. Keep whisking while you add the sugar-coffee mixture a tablespoon at a time.
  4. When you have a firm, ecru-coloured meringue, fold in the corn flour and vinegar using a grease-free metal spoon (It is firm when you remove the whisk, turn it upside down and meringue is not floppy).
  5. Dollop the meringue mixture inside the drawn circle. Smoothen and shape it with a spatula so that it is flat on top.
  6. Put it in the oven and immediately turn down to 150°C and cook for an hour. Switch off the oven and leave inside until cool. 
  7. Once the base is cool, lift it carefully in its paper and place it top-side down on a flat plate and peel off the paper.
  8. Whip the double cream until thick but soft, and spread delicately over the top of the meringue. With a teaspoon, push the cocoa through a fine sieve or tea strainer to decorate the top, cappuccino-style.
  9. Enjoy!

3. Pineapple Upside Down Cake

By Jared Majaba, Deloitte Tax Manager

Ingredients:
For the topping/ caramel
Sliced pineapples
Maraschino cherries
Half cup brown sugar
Half cup Butter (melted)
Batter
6 ounces unsalted butter(softened)
1.5 cups of white sugar
3 eggs
2.5 cups of cake flour
2.5 teaspoons of baking powder
1/2 teaspoon of salt
1.25 cup of full cream milk
2 teaspoons of vanilla

  1. To start off with batter preparation, whip butter and white sugar together.
  2. Add eggs one at a time until it reaches a creamy texture.
  3. Mix all dry and wet ingredients together in two separate bowls (cake flour, baking powder, salt in one bowl; milk and vanilla in another bowl).
  4. Add the dry and wet ingredients to the butter cream slowly. Start with the dry mixture, then followed by wet mixture, but end it with the dry mixture. Make sure no lumps in your batter.
  5. To prepare for caramel, mix melted butter and brown sugar over low heat till it caramelises (you have to do this just before baking it as it may harden).
  6. Butter a spring form pan/ cake pan.
  7. Pour in the prepared caramel in (it’s hot so be careful).
  8. Arrange the pineapples and maraschino cherries according to your preference.
  9. Put it in a preheated over for 40-45 minutes. Oven temperature should be around 180 degrees Celsius.
  10. Serve and get some sugar rush!
  11. Whip the double cream until thick but soft, and spread delicately over the top of the meringue. With a teaspoon, push the cocoa through a fine sieve or tea strainer to decorate the top, cappuccino-style.
  12. Enjoy!

4. Strawberry Marshmallow Cake

By Kea Ai Lin, Deloitte Financial Advisory Senior Associate

Ingredients:

Base
200g digestive biscuits
80g melted butter
Marshmallow filling
230m marshmallow
150ml fresh milk
300ml UHT whip cream
2 teaspoon of gelatine powder
Jello topping
90g of strawberry jello
400ml of water
2 teaspoon of gelatine powder

  1. Crush the digestive biscuits and mix well with melted butter. Press into a 6” tin and keep it refrigerated for later use.
  2. Put all the marshmallow filling ingredients into a pot and bring to boil over small fire and stir continuously until gelatine is fully dissolved. Do not overbeat the mixture as it would cause trap air in the mixture and the cake will look lumpy.
  3. Take the prepared baking tin with the base out from the fridge and use a ladle to pour the marshmallow filling in very gradually. Put it in the freezer until slightly harden.
  4. Take the baking tin with the base and marshmallow filling out of the freezer and arrange the sliced fresh strawberries on top of the filling and place it back into the freezer to harden a little.
  5. Boil all jello topping ingredients until dissolved and cool it down. 
  6. Take the baking tin with base, marshmallow filling and arranged strawberries from the fridge and using a ladle, pour the cooled strawberry jello over it very gradually. To ensure strawberry slices do not float up on when the cooled jello is poured into it, the marshmallow filling cannot be too hard so that you can push the strawberry slices into  it.
  7. Put the cake in the fridge to chill.
  8. Cut into small pieces to serve.

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