/getattachment/71a27329-d174-47a1-92db-c85e234ea8f7/Fish-Finger-Bake.aspx
Fish Finger Bake Recipe
No need to reserve fish fingers for a kiddies meal with chips - consider a change using fish fingers as the basis for a hearty family meal.
Recipe Ingredients
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1 box SPAR frozen Hash browns, cubed
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400g frozen fish fingers (box of 16)
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250 g SPAR streaky bacon, cut in half widthwise
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1 medium butternut, peeled and finely cubed
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(or the convenient SPAR Freshline butternut cubes)
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1 can cream of chicken soup
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50ml SPAR creamy mayonnaise
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25ml piccalilli or your favourite relish
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2 X-large SPAR eggs, beaten
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2 medium tomatoes, sliced
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250ml SPAR grated cheddar cheese
Recipe Method
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Pre-heat oven to 220ºC. In a lightly greased oven dish, arrange layers in this order: hash brown cubes, bacon rashers and fish fingers. Bake for 15-20 minutes until crisp and browned. Meanwhile, cook the butternut.
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Reduce oven to 180ºC.
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Top the bacon layer with the cooked cubed butternut.
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Combine the soup, mayonnaise, piccalilli and the beaten eggs. Gently pour on this sauce to cover the butternut. Arrange the tomato slices and grated cheese on top.
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Bake for 15 minutes.
Hints & Tips
The Hash brown layer may be substituted with mashed potato.
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