Lex Culinaria

Randy's Sinful Barbequed Shrimp

Randy was right. These are damn good. Make sure you use the French bread to properly mop up all the sauce or Randy will inspect your plate in the kitchen after and pronounce you unworthy. Whatever you do, avoid the unworthy pronouncement. You might never get to eat this divine dish again.

This dish isn't, strictly speaking, barbequed. What it is is buttery and saucy and yummy. There's no point in counting calories here as you'd burn out your calculator battery. Serve this with a crusty warm french loaf to dip in the remaining sauce. Also, plan on going through some serious napkin usage and these little suckers are messy. messy but goooooood.

ingredients:

• 2-3 lbs unpeeled, shrimp, heads removed
• 4 cloves garlic, minced
• 1/2 tsp garlic powder
• 2 Tbsp worcestershire sauce
• 1/2 lb butter, melted
• splash olive oil
• 1 pkt River Road barbequed shrimp seasoning

Combine all ingredients in a shallow casserole and mix to coat thoroughly.

Bake in a 350 farenheit oven for 20 minutes until shrimp are pink.

You could probably alter the amount of butter if necessary or add lemon juice or other seasonings if you like.

Serve with lots of crusty bread for mopping.

yum.

laissez le bontemps rouler...

...as the cajuns say.

The recent 10-day hiatus was due entirely to my travels to Lousiana in general and New Orleans in particular with our friends Joan & Kevin (on left). I knew before going that New Orleans was going to be particularly deadly for me given my love of all things food.

I anticipated coming home with a bit of shopping...perfume from Hove, a few essential foodstuffs, some pretty nice things. I didn't anticipate coming home with 10 extra pounds on my sweet ass. Yep. That's a pound a day. Of course it had nothing to do with the week before we left and Ian's mate Tom was visiting and I used an entire litre of heavy cream for dinners and desserts over the course of those seven days. Nope. It was all to do with the staggering amnount of butter these New Orleanians use. I thought I used a lot of butter. Man was I wrong.

So here I am. My jeans don't fit. My belly is wiggly. and I have a serious craving for raw celery, deep fried.

We stayed in the most amazing B & B ever! Our hosts were Glen Miller and Randy Saizan. These are two of the most generous, gorgeous guys ever. They are also adorable and give excellent advice on things to see and do in New Orleans. If Ya'll (hee) are planning on travelling to the crescent city. Do yourself a huge favour and stay at their B & B. Your vacation will thank you for allowing it the be all that it can be.

The culinary highlight (you knew there had to be one) of the trip was Saturday the 22nd when Randy and Glen allowed Joan and I to take over their kitchen armed with a bucketload of Randy & Glen's mommas' recipes. Glen wisely avoided the mayhem, but Randy was enough of a massochist to stick around to watch us destroy his beloved kitchen.

Better still, while Glen was off swanning about at some extremly posh party, Randy, Me, Cakes, Joan, Kevin, Damian, (Cake's mate from childhood, who lives in Mississippi now) and Damian's wife Stef, feasted on our efforts at Randy and Glen's beautiful antiqute dining table.

We had such a good time that we totally forgot about the parade we had meant to see and stuffed ourselves silly instead. Then Glen came home form his posh party and brought more food! I never thought I could be out-ate.

If you click on the links below you'll be able to access all these fabulous recipes courtesy of Randy and his momma and Glen's momma. Amounts and instructions are all theirs. I'll be posting the recipes one at a time over the next few days, so keep checking back if the one you want isn't up yet.

On the menu for the evening were:

Barbequed Shrimp

Randy's Crawfish Pie (yum)

Salad with Glen's Momma Ro's famous homemade salad dressing

Bread pudding with rum sauce

Randy's Momma's Pralines

   

For those of you who care, click here for more details on the New Orleans adventure.

Vanilla panacotta with rhubarb and raspberry

In keeping with my current fascination with panacotta and other custards, and in light of my recent success with the orange-ginger panacotta - here I go again!

The idea for this panacotta came while watching a coworker eat a fruit-in-the-bottom yogurt at lunchtime the other day. This version is much more civilised. The panacotta is creamy and distincly vanilla-sweet (with a hint of orange) and set off beautifully by the tart and fruity bottom. Make extra. We had a fight over the last one. That fight has not yet been resolved and the last panacotta is sitting beside me at the desk as I write this. I will let you know who prevails: me, Cakes or Tom, our guest from Seattle.

Ingredients:

• 1 ½ Cups 35% m.f. cream
• ½ Cup milk
• 10 gm gelatine
• 3 -1 cm by 1 cm pieces orange rind, pith completely removed
• 1 tsp good vanilla (or 1 pod)
• 1/3 Cup sugar

• 2 Cups sliced rhubarb
• ½ cup juicy raspberries
• 1/3 Cup sugar
• ¼ cup orange juice

Simmer rhubarb berries, sugar and orange juice, stirring occasionally, in small pot while preparing the rest of the panacotta.

In another, larger pot, heat cream, milk and vanilla until gently bubbling. Add orange peel, sugar and gelatine and whisk until dissolved. Allow to simmer 5 minutes.

Rhubarb and raspberries should be well stewed by this time. If not, continue to simmer until mushy and quite thick. Spoon 1/8 of the rhubarb into the bottom of each of four small glasses. Strain the hot milk mixture (and scrape the vanilla pod into the milk if using) and distribute evenly among the glasses, pouring very gently so as not to disturb the rhubarb. Gently spoon ¼ of the remaining rhubarb into each glass so that it is heaped in the middle. If a little pokes out the top, so much the better. Set in the fridge to chill for a minimum of 5 hours or overnight.

Ukrainian Stir Fry

Not that there's any such thing as an actual Ukrainian stir fry.

Basically, I came home from work last night and was craving the garlic sausage in my fridge, but did not want to wait an hour to roast it in the oven. Plus I had no energy for making side dishes. Some of the best recipe finds arise out of kitchen desperation. This is one of those occasions. This is what I made:

Ingredients:

Serves 4

• 1 pound uncooked garlic sausage, cut into slices
• 1/2 medium head savoy cabbage, sliced
• 2 large red potates, sliced and parboiled
• 20 large mushrooms, sliced
• 1 onion, sliced
• 2 cloves garlic, crushed
• oil
• salt
• pepper
• 1/2 cup beef stock
• 1/4 cup white wine

saute onions and sausage in oil until well browned, remove from pan and sauted mushrooms until brown. Add cabbage, stock and wine, cover and simmer 5 to 10 minutes until cabbage is softened and bright green. Add potates, raise heat and strifry until potates are cooked through and have browned a bit. The liquid should have totally evaporated. re-introduce the sausage and onion and cobmine, cooking one minute more. Season with salt and pepper. Serve steaming. Feel smug that dinner looks much more effort-ful than it was. Impress husband no end.

Pad Thai Tribute

I love Thailand. I found it very depressing to watch some of my favourite places on earth on the telly in the days since the tsunami. The Thais are such warm people and their country is so beautiful. There were so many places on the news that I recognized.  In order to make myself feel better I decided to make the pad Thai I learned to cook at the Chiang Mai Thai Cookery School. I’ve been there both times I’ve gone to Thailand and the next time I go, I will definitely be taking their master class! The teachers are wonderful and funny and the class is so interesting. It’s not just a live cooking show, but a hands on instruction and interactive discussion on all topics relating to native Thai foods.

I can’t claim that this is the original recipe as I’ve mutated it somewhat over the time I’ve been making it. For starters, theirs calls for tamarind paste, and I much prefer lime juice for the sour. I’ve never liked tamarind paste.

When I’m missing Thailand, like now, I cook up a big batch of this, make myself a pineapple shake and settle back.

The quantities of ingredients listed are all really an estimation of what I use and are thoroughly alterable to suit your own tastes. I like my Pad Thai pretty spicy and limey, so bear that in mind.

Serves 4

Ingredients:

1 Tbsp oil

4 cloves chopped garlic

5 chopped shallots

¼ cup Tiny dried shrimps

25-30 prawns, peeled with tail on

3 Tbsp soy sauce

½ cup fish sauce

4 Tbsp palm sugar

Juice of 2 whole limes

4-7 birds eye chilies, diced fine, including seeds

Fresh wide rice noodles (or dry, but soaked in boiled water for 5 minutes)

3 eggs

4 cups bean sprouts

½ cup crushed peanuts

4 lime wedges

Heat oil in large non-stick wok or stir-fry pan and stir-fry the garlic, shallots, dried shrimpies and prawns for 2 minutes. Meanwhile whisk together in a bowl the soy sauce, fish sauce, palm sugar, lime juice and chilies and set aside. Add the wet noodles to the pan and stir-fry for 3 more minutes, adding about a ½ cup of water or chicken stock to soften the noodles. Stir in sauce, and continue cooking.

Break eggs into sauce bowl and whisk to combine.

If your pan is big enough, push noodles to the side and pour egg into the empty spot. Otherwise, empty contents of pan into large bowl. Pour eggs into empty pan and rotate pan to get a large, thin omelet covering the bottom and sides of the pan. When the omelet has just about set, return the noodle mixture to the pan and stir to combine, breaking up the omelet and mixing it through the noodles. Remove pan from heat, add bean sprouts and stir to combine.  Heap servings onto plates and garnish with crushed peanuts and lime wedges.

As an added bonus, here are some of my favourite photos of our last trip to Thailand.

Sour Cabbage Rolls

I have decided to embrace my Ukrainian heritage. It has contributed to the shape of my butt, my tendency to want to stuff people with totally uneccessary food and, I'm sure, will someday result in an impressive moustache akin to the one sported by my great aunt Mary.

Truthfully, some of my clearest and fondest memories of childhood are of my two grandma's kitchens: one Ukrainian and the other German Mennonite. As a child it seemed to me that (either) grandma's kitchen was always a sea of bums in aprons and dresses, bending over the counter, mashing potatoes or stirring gravy. I can recall family meals where all the women spent hours in the ktichen, my mother and grandma and aunties all busy hovering and tasting and turning and stirring and the air thick with good smells and steam. When I was old enough to help meaningfully, I too joined the sea of apronned fronts and hovering bums.

I am extremly fortunate that a large part of my Ukrainian (and German Mennonite) heritage revolved around food. When I am over tired of the ubiquitous, and sometimes contrived, dishes of cuisine of the moment: Spanish, Moroccan, Modern Australian, French.... I have something comforting and peasant-simple to fall back on. Something decidedly un-trendy and satisfying.

I would have a hard time choosing my favourite Ukrainian treats. There are so many:

Holubtsi - rolls of cabbage filled with rice and meat and baked in a tomato sauce or miniature Holubtsi of sour cabbage leaf stuffed with rice and onion and brushed with butter;

Varenyky - (or pyrohy, depending on the part of the Ukraine you come from. Or, If you are Canadian, "perogies")- little dough dumplings filled with garlic mashed potatoes and cheese and swimming in sour cream or, my absolute favourite, sewwt operogies filled with blueberries or plums and swimming in sweet cream;

Pampushky - little triangular doughnuts filled with sweetened crushed poppy seeds;

Nalysnyky - delicate little crepes filled with a hot cottage cheese, cream and dill filling.

In recent years my love for traditional Holubtsi rolls of fresh cabbage leaves aound meat and rice filling with tomato sauce, and the baby, no bigger than your thumb, sour cabbage rolls has merged into one.  If you cannot find sour cabbage where you are, which is likely as I have never found it outside of Alberta and Saskatchewan (due to the large Ukrainian populations there), you may have to make your own. It is basically a whole head of cabbage that has been "sauerkrauted". You might find it at stores in neighbourhoods that are home to lots of Ukrainian or Croatian families. If you can't find it, you could try making your own, although, like puff pastry, I always use bought so I won't be much help to you there.

Sour Cabbage Rolls (Holubtsi)

This recipe makes a LOT - but they freeze well, so you may want to do a smaller batch or separate this batch into 3 or 4 and freeze them for extra meals.

Rolls:

• 1 whole head SOUR cabbage (about 3 pounds)
• 2 pounds ground beef
• 3/4 cup finely chopped onion
• 3 cloves garlic, crushed
• 1 cup raw rice, cooked and cooled
• 1 egg, beaten
• 1 teaspoon salt
• 1/4 teaspoon pepper

Sauce:

• 1 800ml can crushed or pureed tomatoes
• 1/3 cup strongish beef broth
• 1 can condensed tomato soup, undiluted
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon onion powder
• 2 cloves garlic, crushed

When handling a whole head of sour cabbage, the souring solution can rritate your skin, so wear food grade latex or rubber gloves.

Remove cabbage from wrapping (in the sink, it will be very wet) and carefully peel each leaf away from the head. Cut the thick center stem from each leaf, separating the larger leaves into two pieces. The smaller leaves can be left whole but, depending on the thickness of the centre rib, you may want to pare it down.

In a large steel bowl combine meat, rice, egg, , chopped onion, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.

Dampen your hands, take a small portion (3 Tbsp) of meat mixture and roll it in your damp hands to make an oblong/oval shape. place at one edge of a cabbage leaf piece and roll the leaf around it, tucking the open ends in toward the center.

Place each roll seam side down in a large roasting pan or lasagne pan. (If you are left with extra leaves, you can line the bottom of the pan with them and put the rolls on top, or stuff them down the sides of the pan.)

Mix sauce ingredients and pour over cabbage rolls. The sauce should almost come up to the tops of the rolls withiout totally covering them. If there is not enough sauce to reach this level, add water until the appropriate level is reached.

Bake, loosely covered with foil, in a 350 farenheit oven for 1 to 1.5 hours, depending on the size of the dish. If you're unsure as to the appropriate length of time, my mother's rule is to assume they are done when the sauce has been bubbling well for 30 minutes.  If the sauce looks like it's getting so low it might burn, add a little more water, just enough to avoid burning. When they come out, the sauce volume should be drastically reduced.

Serve with a little of the sauce in each dish.

As a variation, I have been known to add sauteed musrooms to the meat mixture.

Orange-Ginger Panacotta

I’ve been in a very creamy, custardy kind of place lately. I think it’s all the snow outside. The creamy richness of a custardy desert is just so comforting during winter, even if it’s a cold one. Cold custard, that is.

I was initially going to do a chai flavoured panacotta, but the chai idea got high jacked by a baked custard the other day when I wanted something warm, so I settled on an orange and ginger panacotta. It turned out even better that the baked chai custard (which I’m going to have to have another go at as it tasted lovely, but the texture wasn’t quite right), and was voted best dessert of the month in our house. It is a sensational balance of just enough sweet and just enough orange and ginger and a creaminess and firmness bordering on perfection. It smells and tastes and feels heavenly. There’s just a hint of resistance as you prod the unbroken top with the tip of your spoon, and then the surface tension breaks and you slide right in to the creamy interior. It’s very like sex.

Serves 4

Ingredients:

190 ml fresh squeezed orange juice

250 ml 30-35% m.f. cream

125 ml milk

vanilla pod (or excellent quality extract)

1/3 cup sugar

3 x 1 square inch pieces of orange zest, all traces of pith removed

3 Tbsp grated fresh ginger

½ tsp dry ginger

10 ml powdered plain gelatin

Soak gelatin in 125 ml milk, which has been warmed slightly.

Meanwhile, simmer orange juice, vanilla pod, grated ginger and zest in pan over medium heat for 190 minutes, or until the juice reduces to approximately ½ cup.

Stir in dry ginger, 250ml cream, sugar and gelatin/milk mixture to orange juice.  Turn heat to low and stir until all gelatin and sugar is dissolved. Remove pan from heat, and, if using vanilla extract, add now. Otherwise scrape pod seeds into mixture as set pod aside. Strain mixture through a fine colander lined with cheesecloth to remove grated ginger fibre and zest,

Pour into 4 125 ml glasses and refrigerate for at least 5 hours, preferably overnight. If you are going to serve them more than 5 hour later, cover glasses with cling film after 5 hours. Do not press cling film to surface of panacotta. Serve with a little mound of fresh orange zest strips on top.

Ab Fab Mixed Berry and Nut Crumble

A quick review of my recipe archives revealed that I’d neglected to include the recipe for my Ab Fab Berry Crumble from the Perfect Winter’s Eve Supper menu! How could I have been so thoughtless? The crunchy, nutty crumble topping is a perfect contrast to the warm and fruity filling. I like to serve it with a dollop (or two) of sweetened and vanilla-ed softly whipped thick cream perched jauntily atop, but it would be splendid all on its lonesome if you can’t be bothered with cream.

The beautiful part is that you can make this dessert ahead, pop it into the oven when you sit down to dinner and it will emerge, fragrant and steamy at just the right time for dessert!

Use a 4-litre casserole of whatever shape you desire. I personally prefer the smaller, deeper kind as opposed to a larger, shallower version. (I use a mix of blueberries, raspberries and blackberries, but you can use whatever you like – I also tend to use organic flash-frozen berries as I find they are far superior to fresh, and in a cooked dessert like this, there is absolutely no affect on the texture.)

Filling:

2.5 litres berries

¾ cup sugar

1 Tbsp excellent quality vanilla

Topping:

¾ cup almond meal

¾ cup rolled oats

½ cup whole-wheat flour

¾ cup sliced almonds

¾ cup brown sugar

¾ cup butter, melted

¼ tsp cinnamon

biggish pinch nutmeg

¼ tsp ground cardamom

Toss the berries with the sugar and vanilla and pour into casserole.

Thoroughly combine dry topping ingredients in bowl, drizzle over melted butter and combine by hand until thoroughly absorbed.

If you are making this dessert ahead by more than a few hours, leave the filling and the topping separate, sprinkling the topping at the last minute before placing in oven to bake. If you are making this right away or within a couple of hours, sprinkle the topping evenly over the filling.

Bake at 325F for 30-45 minutes, depending on the dimensions of your casserole and frozen/thawed/fresh stat of your berries, or until the filling is bubbling up around the edges and the topping is crunchy and brown looking.

Remove from oven to cool on bench top for 10 to 15 minutes, as the filling will be nuclear-hot!

Vanilla sour cream risotto with blueberries and syrup

Keeping with my current theme of creamy, custardy desserts, I started fantasising about the ultimate rice pudding the other day. I have long thought that Arborio rice would make the most excellent warm winter pudding. I decided that, as I was contemplating rice pudding made from Arborio rice, I ought to treat it like a regular risotto, only sweet. One of my favourite all time risottos comes with peas, cream and bacon. Thinking about the fruit possibilities akin to peas put me in mind of blueberries.

Naturally.

I used frozen blueberries for this as I find, even in the height of summer, they are often bigger, juicier and more flavourful than the fresh kind. Also, it’s winter. So blueberries = imported = flavourless = $7 a pint.

Once I’d decided on blueberries, my mind leapt quite logically to sour cream.

In the summer of 1991, I had a job installing telephones for the phone company. A surprising side benefit to this job was getting fed by hordes of little old ladies home during the day. I was fed all manner of good things and plied with countless cups of tea. The one feeding I most remember was the little old lady who gave me a bowl of fresh strawberries topped with sour cream and brown sugar. I was a bit put off when she told me what it was, but I agreed to try it and didn’t want to be rude in the face of this sweet offering, so I closed my eyes and forced the spoon into my mouth. I have maintained my love affair with berries and sour cream ever since. I agree that it must sound weird to the uninitiated, but once you try it, you will be a sour-cream-and-berries convert.

Now you understand how my mind leapt from rice pudding to risotto to blueberries to sour cream.

Serves 4-6

Ingredients:

1 cup arborio rice

1 Tbsp butter

3 cups milk

½ cup sugar

Tiny pinch each of nutmeg and cinnamon

Vanilla pod (or good vanilla extract, or both, I'm always liberal with the vanilla and my cupboard sports at least 4 varieties of vanilla product at any one time - including a bottle of home made vanilla bean alcohol that has been in use for 5 years - I just keep adding more bourbon or rum and vanilla beans as I go- and home made vanilla sugar)

¼ to ⅓ cup sour cream, depending on your taste

1 ½  cups big, plump blueberries, fresh or frozen

¼ cup sugar

2 tsp butter

1 Tbsp water

Vanilla

Put rice, butter and 1 cup of milk in a saucepan and bring to a good simmer, stirring occasionally.  If you have a vanilla pod, split it down the centre and place that in the pan as well. Stir in the tiny pinches of nutmeg and cinnamon.

Add the remaining 2 cups of milk, ½ cup at a time, stirring until absorbed. Remove from heat and remove the pod (if there was one) and scrape its seeds out into the risotto. You can rinse and dry to pod and pop it into your vanilla-alcohol bottle if you keep one, or wait for it to dry and pop it in with your vanilla sugar. If you’ve not used a vanilla pod, add a generous teaspoon of the best vanilla you can find. Stir in the sugar. Set the risotto aside.

In a non-stick pan, combine the sugar, butter and water over med-hi heat until it melts, bubbles furiously and starts to colour. Stir in the vanilla and the blueberries. And cook for 2 minutes more (3-5 if using frozen berries). Remove pan from heat.

Stir the sour cream through the risotto and heap risotto portions into dessert bowls. Top with berries and a drizzling of the blueberry syrup.

If there are leftovers, hide them from your husband or he will eat them all while you are at work which is very unfair and unromantic to boot.

If you make this on the same night as you make the seafood cobbler, hide that as well, or he might also finish the 4 whole leftover servings all by himself, so that when you arrive home longing for a steaming bowl you are greeted by the sight of the empty 4 litre casserole dish sitting neglected on the counter.

Seafood cobbler with potato dumpling crust

I had a craving the other day to make a fish pie. It started out wanting to be a pretty kitschy pot-pie style fish pie of shortcrust pastry, peas, potato cubes and carrots in a white sauce.

Because I am not particularly partial to shortcrust pastry the idea evolved first into a puff pastry crust and finally into this cobbler.

Cobbler has been a favourite winter treat of mine since I was wee. When I was quite small, no more than 6 or 7, my mother used to let me make peach cobbler. I had to use tinned peaches as we couldn’t get fresh peaches, even cruddy ones, this far north during wintertime in the 1970’s.  Some months I`d make cobbler twice a week! I absolutely adored (and still do) the hot, saucy filling topped with the best of both worlds: steamed dumpling and crunchy brown biscuit.

It seemed natural for me to marry my craving for fish pie with my love of cobblery perfection.

Once I‘d moved away from the standard short crust pot pie genre, I felt I ought to upgrade the fish, vegetable and sauce components as well. I arrived at, in order:  a mixture of white fish, scallops and shrimp, mushrooms and courgettes, and a white wine sauce.

I also removed the potatoes from the filling of the cobbler and re-assigned them to the topping on the theory that as shredded carrots make carrot cake extra moist, so shredded partially cooked potatoes would moisten up a traditional biscuity cobbler crust. I was right.  For those who like a light and fluffy, traditional biscuit cobbler topping, this is not the one for you. I, however, have long been a fan of the glorious contrast between the cobbler`s soft and moist dumplingy underbelly and crunchy top. The addition of potato makes the crust heavier than usual, but you are rewarded by a gorgeous, gooey dumpling with a perfectly crunchy top. If you are a traditionalist, just delet the shredded potato, add a cup more flour and enough milk to make the topping into a drop-scone consistency.

 

Serves 6-8

• 600 ml white wine
• 2 cups fish stock, reduced to 1 cup
• Bay leaf
• Cracked black pepper
• 450 g white fish fillets
• 250 g small peeled shrimp
• 250 g small scallops
• ⅓ cup flour
• ⅓ cup butter
• 3 garlic finely cut cloves
• 4 large finely cut shallots
• ⅓ cup chopped parsley
• Small courgette, thinly sliced
• 2 ½ c. sliced mushrooms
• 200 ml thick cream

Preheat oven to 425 º F. 

Over medium heat, simmer stock, wine and bay leaf for 5 minutes.  Poach fish fillets for 3 minutes in wine, until partly cooked and warmed through.  Remove fish fillets, cut into cubes and set aside.  In a second pan sauté courgette and mushrooms over high heat until browned, remove pan from stove and add a splash of wine to deglaze. 

Place scallops, shrimp, cubed fish, mushrooms, courgette and parsley into baking dish.

Sauté garlic and shallots in butter and then make roux by adding flour.  Remove bay leaf from stock and then add stock to roux and whisk.  Heat, stirring for 2 minutes, or until thick. Remove sauce pan from heat and stir through cream and cracked black pepper. Pour sauce over contents of baking dish and mix through.

Cobbler crust:

1½  cups flour

2 teaspoons baking powder

1 teaspoon salt

¾ cup grated cheddar cheese

⅓ cup butter

2 potatoes, peeled and grated

2 tablespoons sour cream

Combine flour, baking powder, ½ of the grated cheese and salt in mixing bowl.  Rub in butter until the mixture is crumbly.  Set the remaining ¼ cup cheese for the top of the cobbler. 

Boil the grated potatoes for 4 minutes and drain in colander, rinsing with warm water.

Mix cooked potatoes and sour cream into the dough mixture.  Mixture should form a wet and sticky dough.

Shape cobbler topping into small pancakes with wet hands and distribute, overlapping slightly, over the top of the seafood mixture in baking dish. Sprinkle with remaining cheese.  Bake in centre of oven for 45 minutes. Allow to cool 5 minutes before serving.