Nothing says cool weather like Seafood Pie. I am a fan of eating fish for dinner on Friday night so this is a family favourite. Locally grown vegetables are sautéed in olive oil until tender. I then add the cream and mustard (and a few other tasty morsels) and poach the seafood in the sauce. This process is very quick as I want the seafood to remain soft and silky. I then top it with fluffy mashed potato and the whole thing comes together beautifully. You can serve with extra vegetables and a side salad or just have it by itself. You will be licking your lips for more!
NO ARTIFICIAL COLOURS, FLAVOURS OR PRESERVATIVES • GLUTEN FREE
Net Weight 450 gms / 1kg
Cooking Instructions - Oven
Re-heat from frozen at 180 degrees celcius for 30-40 mins (until piping hot). 1kg takes 45-60 minutes from frozen at 180-200 degrees celsius.
Mussels (10%), Scallops (10%), Fish (10%), Squid (10%), Prawns (10%), Celery (10%), Carrots (10%), Potatoes (10%), Cream (10%), Onion (5%), Cheddar Cheese (5%), Lemon, Dijon Mustard, Garlic, Salt, Pepper.
|Quantity Per Serving 225g||Quantity Per 100g|
|Energy||1545 kJ (369 Cal)||687 kJ (164 Cal)|
|Protein||19.8 g||8.8 g|
|Fat, total||21.6 g||9.6 g|
|- saturated||13 g||5.8 g|
|Carbohydrate||24 g||10.7 g|
|- sugars||2.25 g||<1.0 g|
|Sodium||607 mg||270 mg|
Servings per pack : 450 gms 2 serves, serving Size – 225 gms. 1 kg 4 serves, serving Size – 250 gms
Storage Instructions : Store in your freezer until ready to re-heat.
Allergy Advice : Shellfish, Fish, Cream
Made in Australia
Slow cooked beef cheeks are the epitome of Winter. And, as we start our three month journey into this fabulous season what a great way to kick things off. Releasing...
Beef in red wine or “Boeuf Bourguignon” is one of the all time French classics. Slow cooked until the meat is so tender that it melts in your mouth. Mushrooms...
A French classic! Farm fresh chicken thighs cooked with fresh vegetables, white wine, herbs and simmered until tender. I find quite a few children (and adults) don’t tend to like mushrooms...
Coq au Vin is one of my all time favourite rustic French classics. Slow cooked until the chicken is so tender that it melts in your mouth. Mushrooms, pearl onions, fresh thyme, garlic...