Martie’s appetite is much constrained due to fear of reflux. It presents challenges in the cooking department. For Sunday lupper (like brunch, in-between breakfast and lunch, lupper fall somewhere between lunch and supper — some days it is just blupper, all three meals in one) I decided on haddock (600g oak smoked) and we bought a small punnet zucchini to make something, not sure quite what. I discovered a bottle of peppadew — diced sweet and sour golden peppers in the cupboard needing to be used.
Place the frozen haddock pieces in their respective plastic-wraps on a plate and cook on high in the microwave for 5 minutes. Allow to cool down a little.
Ingredients for the crust:
- ±5ml salt
- ±15ml canola oil
- ±10ml bicarbonate of soda
- ±150ml soya flour
- ±100ml water
Mix the salt, oil, bicarbonate of soda and flour well together; then add water and mix until it is a smooth paste.
Spray a Pyrex tart-dish; spoon and spread the dough-paste in the dish, both sides and bottom. Keep the leftover paste.
Rinse and slice thinly (±2mm) four medium zucchinis into the dish on top of the dough. Spoon and spread ±60ml peppadews on top of the zucchini slices.
Remove the haddock from the plastic-wrappers and remove the skin. Brake into small flakes with a knife. Spread the flaked-haddock op top of the zucchini & peppadew.
Rinse another four medium-sized zucchinis and slice thinly (±2mm) op top.
Add ±100ml soya flour to the paste and ±75ml water. Mix until a smooth-runny paste and spoon all on top of the layered mix in the tart-dish. Smooth out and sprinkle with Robertson’s Mediterranean vegetable seasoning.
Place in a pre-heated oven (220°C); turn heat down to 200°C; bake for 30 minutes and serve.
Whereas Martie asked for only ½ a piece of haddock when we discussed what we'll have for lupper, she ate two slices and expressed delight. Martie only suggestion is to make the crust more moist.