Shepherd's Pie and Baked Barramundi with lime Monday 26th Dinner

Shepherd Pie
Cook sliced red and white onions in oil, add garlic, ginger and sliced carrots and tomato. Add mince and cook till browned. Season with salt and pepper and add parsley, Worcestershire sauce and flour to thicken. Add stock or water if required. Pour into a baking dish.
Boil sliced potatoes, drain season with salt and parsley, add butter and milk and beat well. Place on top of mince mixture. Top with breadcrumbs and parsley
Bake 180C 30 minutes.
Serve with rice and salad and cauliflower

Baked Barramundi in Lime and garlic
Prepare the Barramundi by washing thoroughly to remove the slime

 from the scales. Leave scales on if baking as after it is cooked, you peel back the skin when serving. 

Dredge with lime juice, and layer slices of lime on the fish and crushed garlic.

Deep fried cauliflower florets
Wash and dry the cauliflower. Place on frying rack and gently lower into the hot oil.
Drain when cooked. Test with a skewer, and if not cooked through repeat the frying, or place in oven to complete the cooking.

Baked half pumpkin and Barramundi

Baked pumpkin. 
Cut pumpkin in half. Cut into quarters and peel and place in pan same shape. Sprinkle with oil and salt and bake 180C 20 minutes

Monday Dinner in the Bain Marie