Fishcakes

I have returned to university today feeling a little sad to of left home again, so knew the only way to cheer up was to cook. So I got straight to work in my pokey kitchen and have made me and my flatmates fishcakes, to serve with a mixed salad, wedge of lemon and a few glasses of white wine.

I got this recipe from my parents who first tasted it at a establishment called Bar23 in Sheffield. Unusually the fishcakes are made from Smash, an ingredient I actually hate, however somehow it transforms them into something unique and even more delicious than usual.

The Recipe:

(12 portions- 2 per person)

Ingredients

Mixed fish (Salmon, White Fish, Smoked Fish (Haddock/Cod))

1/2 pints double cream

1/2 large chopped onion

1 garlic cloves

1oz grated root ginger

1 tbsp red Thai curry paste

1/4 tin coconut milk

Chopped parsley

Chopped Coriander

White wine

Potato powder

Olive oil

Method

1) Put a dash of olive oil in a thick bottomed pan, followed by the onions, garlic, ginger and the red Thai paste. Cook until the onions are clear and soft. Pour in the white wine (enough to cover the onions) and reduce for a few minutes continuously stirring so that the onions don’t go brown.

2) Place all the fish into the pan of onion mixture, pour the cream over the fish (enough to cover the fish, plus a little more).

3) Bring to the boil, and then simmer until the fish has cooked.

4) Add the coconut milk, parsley and coriander. Start to sprinkle in the potato powder until the mix starts to thicken (do not beat as the fish will break up), keep adding the potato powder a little bit at a time until the mixture becomes firm but not dry.

Fishcake Mix

5) Let the mix cool (so that you can handle with ease), roll into a fishcake shape.

6) Roll the fishcake in flour, egg wash and breadcrumbs.

7) Either deep fry the fishcake until golden brown or shallow fry one side at a time. Place in a hot oven for 5 minutes until the fishcake is hot throughout, or you can put it in the microwave for 30 seconds (careful not to overcook).

Fishcake

 

Fishcake

The fishcakes can also be frozen. If freezing put them in the freezer before the fishcakes have been bread crumbed. Alternatively the fishcakes will remain fresh in the fridge for up to 3 days.

Mussels with white Wine, Coriander and Garlic

Yesterday I returned home from University for the weekend. I love coming home and although I try to cook in Newcastle I always find it difficult in my little kitchen, containing very limited appliances! Therefore, coming home is always a fabulous break, filled with lovely food and home comforts.

Last night my mum cooked mussels in white wine, coriander and garlic and what a treat it was! I never really eat mussels, however now I am officially hooked. All the praise must go to my mum, but I did help with the chopping…oh and I gave her company and had a little Gin and tonic too 🙂

This is the recipe, seriously give it a go:

(Serves 4)

Ingredients

2kg Mussels – cleaned, beards removed. Discard any mussels that remain open

2 tbls extra virgin olive oil

Bunch Coriander chopped

1 white onion chopped

3 cloves garlic crushed

200ml fish stock

100ml white wine

100ml double cream

Cracked black pepper to taste

Method

1. Sauté onion, garlic in olive oil
2. Add half coriander, fish stock, white wine, double cream – reduce by half
3. Add mussels and cool until all wide open – stir to incorporate sauce
4. Serve, sprinkle with remaining coriander
5. Enjoy with lots of crusty bread or a few chunky chips if you would like to add a naughty twist to the dish!

Mussels

Apple Tarte Tatin

I am a very healthy eater and never fail to tuck into a nice juicy apple every day. However, when it comes to cooking with apples, you can’t beat making this healthy fruit slightly naughty and turning it into one of my favourite desserts, Tarte Tatin.

My Mum’s apple Tarte Tatin is delicious and I am always impressed in how she makes it look so pretty and perfect in such a short amount of time. I don’t eat pudding everyday but if I mention that I fancy a dessert, usually after my Sunday dinner, my Mum immediately dons her apron and cooks up the most perfect Tarte Tatin within no time at all.

As Bramley apple week is approaching (6^th-13^th February) and Bramley apples are the best cooking apples around, I thought I would share my Mum’s wonderful Tarte Tatin recipe with you:

(Serves 4)

 Ingredients

4 Bramley or Golden Delicious apples

125g castor sugar

100ml water

25g butter

1 x packet puff pastry

1 egg beaten

 Method

1. Pre heat oven to 200ºC

2. Peel, core and quarter apples

3. Mix water and sugar in medium ovenproof iron pan, simmer until golden brown

4. Remove from heat, stir in butter

5. Arrange quarter’s of fruit in syrup solution

6. Simmer for 10 minutes

7. Set to one side or refrigerate until ready to cook

8. Roll out pastry and top fruit folding an extra inch down around the edge

9. Brush top with egg wash

10. Bake for 20 minutes or until the tarte is golden and puffed up

 These can be made as smaller individual tarts, which look great for a dinner party – remember to slice the fruit thinly and reduce the oven baking time. Also, if you are not an apple fan, swap the apples for pears- this makes an equally tasty dessert.

Serve with clotted cream or vanilla ice cream.

Enjoy!

Pie Pie Pie!

Beef and ale, chicken and leek, steak and kidney, chicken and tarragon, roasted vegetable, game, fish, turkey, apple, blackberry…no matter what type, you can’t beat a tasty, traditional pie.

Whether it’s topped with short crust pastry, puff pastry, suet or potato, this comforting classic has been a popular dish for years and never fails to satisfy.

My favourite type is fish pie but as I blogged my favourite fish pie recipe last year, I have decided to tell you about my second favourite- Beef and Ale with short crust pastry.

(Makes 8 individual pies)

Ingredients

600g Short crust or puff pastry

1.368g / 3lb Stewing Steak – chopped, fat removed

2 x large white onions – finely chopped

2 x cloves garlic – bashed

1 x tbls tomato puree

2 x tbls olive oil

1 x tsp Bovril

2 pints beef stock

1 x Bay leaf

1 x tsp each English mustard, Worcestershire sauce, Horseradish sauce

1 x tbls Heinz Tomato sauce

1 x tsp gravy browning Seasoning

1 x pint local Ale

2 x tbls plain flour

Method

1. Heat oven to 160C

2. Saute onions and garlic in a heavy based large pan

3. Sieve the flour into a large bowl and add stewing steak and season

4. Add to sautéed onions

5. Add stock and Ale

6. Add all other ingredients and bring to a simmer

7. Put into oven for 2 hrs

8. Cool and top with pastry – (can be frozen at this stage until ready to use)

9. Put into pre heated oven 180C/350F/Gas4 25 minutes or from frozen 55 minutes

10. Ensure that the centre temperature is in excess of 75C

11. Serve with your choice of potato and vegetables- I like it with mashed potatoes and buttered peas and fèves (peeled broadbeans).

As I m a university student these individual portions are perfect to make in a large bulk and then freeze to use later, they keep me going for weeks 🙂

Beef & Ale pie filling

The pie before the oven

Indulgent Chocolate Brownies

After a long day at University yesterday, I was tired, hungry and a little fed up. Even though most weary people would flake out in front of the tv and relax for the night, I am somewhat different in the way I unwind. Therefore, I decided to bake.

I was in need of something naughty and indulgent to eat, and after searching for online recipes, I came across Jamie Oliver’s chocolate Brownies. His brownies looked delicious, easy to make and a perfect pick me up, and as they were extremely positively reviewed I had to give them a try.

The brownies took only took 10 minutes to prepare and 25 minutes to cook and believe me they were worth it. Here is the recipe:

(Makes 20 small cubes or 10 large squares)

Ingredients

250g butter

200g good quality dark chocolate

1 x mug roughly chopped walnuts

360g caster sugar

65g plain flour

80g cocoa powder

1 teaspoon baking powder

4 eggs – beaten

Method

1. Pre heat oven to 180C/350F/gas 4

2. Mix chocolate and butter in a glass bowl over a pan of simmering water

3. Line a 25cm square tray with parchment paper

4. Mix flour, cocoa, sugar, baking powder

5. Add walnuts and stir into the melted chocolate and butter mixture

6. Add beaten eggs and slowly whisk until silky smooth

7. Pour into prepared tin and cook for exactly 25mins

I ate my brownie warm with a large scoop of vanilla ice cream and although it was heaven, I would suggest cutting the brownies to small, snack size pieces and serving them with coffee as they are very rich.

Brownie Mixture

Chocolate Brownies

Hazelnut Meringue

It is officially the least cheerful day of the year, so why not cheer yourself up with this wonderful hazelnut meringue recipe:

(Serves 8- 10 people)

 Ingredients  

6 large egg whites

1 tsp lemon juice

150g / 6oz caster sugar

150g /6oz icing sugar

75g / 3oz grounded hazelnuts

225ml double cream – whipped

25g White and Dark chocolate

1 x tbls cocoa powder or icing sugar for dusting 

Method  

1. Heat oven to 120C/100C fan/gas
2.  Line 2 x baking sheets with non stick parchment
3. Whisk egg whites with lemon juice until soft peaks form
4. Add sugar and whisk until stiff
5. Add icing sugar and nuts – fold through
6. Spoon out equal amounts onto the parchment – try and make the rounds the same
7. Bake for 1½ – 2 hrs – then leave to cool
8.  Whip cream and sandwich between the discs of meringue and spread on top
9. Separately melt the white and dark chocolate and drizzle over the top
10. Dust with cocoa powder or icing sugar

 You can also make individual desserts with this recipe by piping out rounds of the meringue mixture into 7cm discs and then after baking and cooling, sandwiching two discs together with cream. Or why not add fresh strawberries and raspberries and serve with summer berry coulis and vanilla ice cream.

Hazelnut Meringue

Perfect Shortbread

Over the weekend I had friends round for coffee. I was feeling rather full from the festive period and although it is always nice to give your guests something yummy to nibble on with their coffee, I really didn’t have the energy to bake something complicated. Then I remembered a wonderful shortbread recipe my Mum had made for me and decided to give it ago.

The shortbread turned out wonderfully. They were simple and quick to cook and smelt and tasted delicious- making the perfect coffee accompaniment. My friends were also impressed and after the heavy food eaten in the last two weeks, they proved a naughty but light treat to enjoy whilst chatting.

For 30 shortbread portions you will need:

8 oz (200grms) Plain flour

4 oz (100grms) Corn flour

8 oz (200grms) Butter

4 oz (100grms) Icing sugar

Caster sugar to finish

To make:

1. Mix the icing sugar and butter till light and fluffy.
2. Add the sieved flours and bring all the ingredients together.
   

   Mixing the ingredients

3. Put onto a floured board/bench and knead the dough slightly into a tube shape.
   

   Roll into a tube shape

4. Cover with cling film and leave in fridge for 20mins- just long enough to chill.
   

   Clingfilm the dough

5. Roll out the dough to 1cm thickness and cut the shortbread portions with a cutter.
6. Place on a tray and bake at 180 c for approx 12-15mins.
7. Remove the shortbread from the oven and dust with caster sugar.

Shortbread

Enjoy!

2010 in review

The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:

The Blog-Health-o-Meter™ reads This blog is doing awesome!.

Crunchy numbers

The Leaning Tower of Pisa has 296 steps to reach the top. This blog was viewed about 1,100 times in 2010. If those were steps, it would have climbed the Leaning Tower of Pisa 4 times

In 2010, there were 39 new posts, not bad for the first year! There were 88 pictures uploaded, taking up a total of 92mb. That’s about 2 pictures per week.

The busiest day of the year was July 19th with 24 views. The most popular post that day was Little pots of chocolate heaven.

Where did they come from?

The top referring sites in 2010 were bakememore.com, healthfitnesstherapy.com, digg.com, en.wordpress.com, and dirtystall.wordpress.com.

Some visitors came searching, mostly for whoopie pie, pret a manger porridge, pret porridge, blackhouse grill recipe for sticky toffee pudding, and homemade pop tarts.

Attractions in 2010

These are the posts and pages that got the most views in 2010.

1

Little pots of chocolate heaven July 2010
2 comments

2

Pop-tart recipe via Bake Me More June 2010

3

The Square, Mayfair June 2010

4

London times! April 2010

5

Mussels in a coconut, lemon grass and ginger sauce May 2010