With my dad being in the bread industry one would assume that all we eat is bread… sorry to burst that train of thought. No, actually to tell you the truth, we very seldom eat store bought bread.
Way back in the day, before my time. His company made more that bread, they made pies, doughnuts, sweet treats and my mother’s all-time favourite, lamingtons. Of course when I arrived on the scene, their time in the confectionery was over. I do however remember they used to make glazed doughnuts. I can still remember them, they used to taste like vetkoek and the sugary icing was super sweet. But delicious non the less.
I can actually only every remember seeing the white doughnut glaze, I don’t think they ever made any other type. Oh well, too late now to go back in history.
I was spring cleaning the garage when I stumbled across a recipe book that the company made way wayyyyy back in the day… 1960 to be precise.
Most of the recipes are still using the old metric system and uses ingredients that are not around today.
I tried out a simple cobbler recipe, that was surprisingly delicious and my dad enjoyed it. He took the rest to work to share with his work buddies seeing as it was a recipe of theirs.
I tried to get as much information as I normally get my mother to supply me with when we try a new dish. But seeing as they are men after all, all and I repeat ALL I got from them was they like anything with fish in… wow talk about being a little bit helpful.
Ingredients for the sauce:
- 400g x smoked haddock.
- 500ml x milk.
- 25ml x margarine.
- 5ml x whole wheat flour.
- 5ml x mixed herbs.
- Pinch of cayenne pepper.
- 50g x mature cheese, grated.
- 3 x hard boiled eggs.
Method for the sauce:
- Place haddock in a pot and add the milk.
- Boil till the haddock is soft enough that you can flake it using a fork.
- Drain off the milk, but keep the milk aside.
- Place the haddock in a bowl.
- Roughly chop up the boiled eggs and add it to the bowl.
- Mix so that everything is nicely combined and set aside.
- In a sauce pan, melt the margarine.
- Add the milk and flour and whisk to combine.
- Add the cayenne pepper and mixed herbs and whisk.
- Fold in the cheese and mix till the cheese has melted.
- In a grease proof dish, layer the eggs and fish mixture.
- Pour over the sauce and set aside.
Ingredients for the topping:
- 300ml x whole wheat flour.
- 15ml x baking powder.
- Pinch of salt.
- Pinch of cayenne pepper.
- 75g x margarine.
- 1 x egg plus milk to reach the 100ml mark.
- 100g x mature cheese, grated.
Method for the topping:
- Mix the flour, salt, baking powder, cayenne pepper together.
- Using your fingers, rub in the margarine.
- Mix in the cheese.
- Whisk the egg and milk together till well combined.
- Pour the milk mixture in.
- Knead till the mixture comes together.
- Break off pieces of the dough and place it ontop of the fish filling.
- Making sure that there are no gaps visible.
- Pop into a preheated oven
- Bake at 180 degrees for 20 minutes or until the dough is golden brown.