The Express group of newspapers has its very own, limited edition recipe book, Express Chef Recipe Collection, with a compilation of almost 200 family favourite recipes from our readers across the Eastern Cape province.
Win an Express Chef Recipe book and apron, by simply sharing our Recipe of the Day on your Facebook page. Two names of people who have shared the recipe post will be picked from a lucky draw. Draws will take place fortnightly.
Maureen’s hake and pasta bake
Ingredients
- 800 g frozen hake fillets, skinned
- 3 tbsp cake flour
- 1 tbsp butter
- 1 tsp dry mustard powder
- 1 tbsp Marmite
- 300 ml milk, heated
- ½ cup grated cheddar cheese
- 2 tbsp chopped fresh parsley
- ½ packet macaroni, cooked
- Two-thirds of a cup breadcrumbs
Preparation
Step 1: Preheat the oven to 180 °C.
Step 2: Grease a large ovenproof dish.
Step 3: Cut the fish into serving-sized portions. Season well with salt and pepper, and sprinkle with flour. Arrange in the ovenproof dish.
Step 4: Melt the butter in a saucepan and stir in the flour.
Step 5: Heat for 1 minute stirring continuously.
Step 6: Remove from the heat and beat in the mustard powder.
Step 7: Dissolve the Marmite in the milk and gradually beat into the flour and butter mixture.
Step 8: Return to the stove and heat while stirring continuously untilthe sauce comes to a boil and thickens.
Step 9: Cool slightly and stir in the grated cheese, parsley and cooked pasta.Season with salt and pepper.
Step 10: Spoon on top of the fish portions.
Step 11: Top with breadcrumbs and bake for 25 to 30 minutes until the fish flakes easily with a fork and the topping is golden brown.
Step 12: Serve with vegetables.
