These are a welcome variation on boring fishcakes. Dont' be tempted to use tinned fish, it won't taste the same. The drizzle sauce came about when I ran out of sweet chilli, but I think it tastes just as good. Mandarins remind me of my childhood when mum served them with cold Ambrosia custard. Well I liked it !
Preparation: 15 mins
Cooking: 10 mins
Tip: Let the mash cool before you make the patties and try not to mash the salmon into a pulp or you may as well use tinned which, in my opinion, don’t taste anywhere near as good. You can substitute the Salmon for Salmon Trout which is slightly cheaper.
Serves 4 as a starter or light lunch
Ingredients:
Patties
2 Salmon Fillets - Cooked & Cooled
2 Medium Potatoes - Cooked & Mashed
½ tsp Mixed Spice
½ tsp Turmeric
¼ tsp Crushed Root Ginger
1 Clove Garlic - Crushed
1 tsp Dried Chilli Flakes
½ Red Chilli - Seeds Removed & finely chopped
Juice ½ Lime
1 tbs Soy Sauce
Salt & Pepper
Coating
6oz Fresh Breadcrumbs [Stale bread works best]
1 Free Range Egg
Flour To coat
Oil for frying
Sweet Madarin Drizzle
½ tin Chopped Tomatoes
1 small tin of Mandarins In Syrup
2 tbs Red Wine Vinegar
1 tsp Soy Sauce
1 tsp Mixed Spice
½ tsp Pepper Sauce
Method:
Flake the salmon and remove any remaining bones, through into a bowl with all the other pattie ingredients. Ensuring your hands are damp to avoid stickiness, mould them into patties about the size of a small burger. Dip them first in the flour, then egg and finally the breadcrumbs.
Pre-heat the oil in a pan and gently fry until golden on both sides. Remember the salmon is already cooked so don’t overdo it.
For the sauce, gently bring all the ingredients to the boil in a saucepan and then simmer to reduce until the mandarins break down a little and the sauce thickens.
And Finally..
Well it’s not called drizzle for nothing. Drizzle the sauce over the patties and serve on a bed of rocket and spinach leaves as a starter or light lunch.
ENJOY !
tasteof-mylife.blogspot.com
Sunday 23 March 2008
Minted Minced Lamb with Cream Cheese Mash
This is a delicious alternative to Shepperd's Pie and the addition of mint really lifts the flavour. My kids loved it.
Preparation: 15 mins
Cooking time: 35 mins
Tip: Actually I'm stealing a tip from Anthony Worral Thompson. Shop bought mince is made from a cheap cut of meat so it needs longer to tenderise so after you've cooked on the hob, put the pan in the oven on a low to medium heat for, say 30 mins, ensuring it doesn't dry out. The mince tastes so much better for it.
Remember: I used butter in my mash but I don’t see why you couldn’t substitute for another low fat cooking spread. Make sure you warm the milk for the mash first.
Ingredients:
250g Lean Lamb Mince (I used Supermarket brand, but if you can afford it, go to the Butcher and get the proper stuff).
1lb of Potatoes
2 Carrots, washed and peeled.
3oz of Butternut Squash, peeled (or the same amount as the carrot once cubed)
3 Baby leeks, washed.
3 Tbsp Soft Cream Cheese
2 Tbsp Worcester Sauce
1 Tbsp of Soy Sauce
2 Tbsp Gravy Granules
1 Tbsp Concentrated Tomato Puree (or double up on regular)
3 tsp of Garden Mint Sauce (I used Tesco’s)
Milk & Butter for the Mash
Salt & Pepper
Method:
Pre-heat oven to 120/gas 4. (low)
Dice the carrot & squash & finely chop the leeks. Peel potatoes and put onto boil.
Heat oil in an ovenproof frying pan, throw in the mince to brown on a medium heat along with the carrot, squash and leeks.
Once mince is browned off, mix in the water and when it’s hot enough, add gravy granules, puree, soy and Worcester. Reduce the heat and continue to cook for another 10 mins. Add more water if necessary.
Put pan of mince in the oven for around 30 mins to tenderise, keep adding water and don’t let it dry out.
Strain potatoes and mash. Add warm milk, butter, cream cheese and salt and pepper to taste.
And Finally..
Take the mince from the oven and serve with the delicious mash and some tender purple sprouting broccoli.
Enjoy !
tasteof-mylife.blogspot.com
Preparation: 15 mins
Cooking time: 35 mins
Tip: Actually I'm stealing a tip from Anthony Worral Thompson. Shop bought mince is made from a cheap cut of meat so it needs longer to tenderise so after you've cooked on the hob, put the pan in the oven on a low to medium heat for, say 30 mins, ensuring it doesn't dry out. The mince tastes so much better for it.
Remember: I used butter in my mash but I don’t see why you couldn’t substitute for another low fat cooking spread. Make sure you warm the milk for the mash first.
Ingredients:
250g Lean Lamb Mince (I used Supermarket brand, but if you can afford it, go to the Butcher and get the proper stuff).
1lb of Potatoes
2 Carrots, washed and peeled.
3oz of Butternut Squash, peeled (or the same amount as the carrot once cubed)
3 Baby leeks, washed.
3 Tbsp Soft Cream Cheese
2 Tbsp Worcester Sauce
1 Tbsp of Soy Sauce
2 Tbsp Gravy Granules
1 Tbsp Concentrated Tomato Puree (or double up on regular)
3 tsp of Garden Mint Sauce (I used Tesco’s)
Milk & Butter for the Mash
Salt & Pepper
Method:
Pre-heat oven to 120/gas 4. (low)
Dice the carrot & squash & finely chop the leeks. Peel potatoes and put onto boil.
Heat oil in an ovenproof frying pan, throw in the mince to brown on a medium heat along with the carrot, squash and leeks.
Once mince is browned off, mix in the water and when it’s hot enough, add gravy granules, puree, soy and Worcester. Reduce the heat and continue to cook for another 10 mins. Add more water if necessary.
Put pan of mince in the oven for around 30 mins to tenderise, keep adding water and don’t let it dry out.
Strain potatoes and mash. Add warm milk, butter, cream cheese and salt and pepper to taste.
And Finally..
Take the mince from the oven and serve with the delicious mash and some tender purple sprouting broccoli.
Enjoy !
tasteof-mylife.blogspot.com
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