Thursday, 29 May 2014

Leftover Fishcakes and Spicy Roasted Tomato Salsa

Leftover Fishcakes and Spicy Roasted Tomato Salsa

Preparation Time - 10/15 minutes
Cooking Time - 20/30 minutes
Feeds 4/6

Ingredients -
400g of Potatoes- The floury variety work well such a Maris Piper, King Edward, Desiree
350g of Cod (well sourced and sustainable) -Combine with leftovers
1 bay leaf
150 ml of milk
Half a white onion - Finely diced
100g of Smoked mackerel- Broken up into generous chunks
2 Tablespoons of capers - Roughly chopped
Handful of parsley -Freshly chopped
2 Teaspoons of Dijon mustard
Zest of half a lemon
Generous sprinkle of rock salt
Generous sprinkle of black and white pepper
1 Egg - Beaten
3 Cups of breadcrumbs - Add 1 Cup to the fishcake mixture and use the other 2 to coat fishcakes with.
2 Generous gluts of rapeseed oil for frying.
2 Lemons - Cut into quarters

Instructions -
Start by chopping the potatoes into small chunks around 2 inches, this will help them to cook quicker.  Boil in salted water on a high heat for around 10 minutes.

If using leftover already cooked fish this part doesn't apply. Take uncooked fish and add a bay leaf plus milk to a pan, cover and bring to the boil then lower the heat and simmer for around 3 minutes. Remove from the heat and let the fish continue to cook in the milk for a further 2/3 minutes. The fish will be done when you can easily pull flakes apart from the fillet. Remove the fish from the milk and put to one side. Keep the milk as you can add a dash of this to your potatoes.
Lightly fry in a dash of rapeseed oil the diced onion until they turn translucent, this should take a minute or two and put to one side.
Once the potatoes are cooked drain and then cover with a lid and allow to steam dry, add in a small dash of the milk (that the fish cooked in) along with the broken up mackerel, add the cooked onions, capers, parsley and Dijon, seasoning, one cup of breadcrumbs and egg, give it a thorough stir, combining all the flavours. Lastly add in the fish, gently combining so to keep the chunks of fish as sizeable as possible.
On a separate plate pour out the breadcrumbs - mould a handful of the mixture into a ball then flatten it a little on both sides. Roll the slightly sticky mixture into the breadcrumbs. Ideally leave all fishcakes to chill and set in the fridge for an hour or so or all day. When ready to cook transfer to a heated well oiled frying pan, allow to cook for around 4/5 minutes on each side. Don't be tempted to turn them too early. If you're pan isn't large enough to cook them all at once you can transfer to the oven on 150 degree Celsius to keep warm.

Spicy Roasted Tomato Salsa -

Preparation Time -5/10 minutes
Cooking Time - 12/15 minutes
Feeds - 4/6

Ingredients -
400g of Ripe/Deep red tomatoes - Roughly chopped into quarters
Glug of rapeseed oil
Sprinkle of rock salt
Generous sprinkle of black and white pepper
1 White onion - Finely diced
2 Cloves of garlic - Crushed and finely diced
1 Red chilli - Finely diced (remove seeds and add less chilli for less spice)
1 Tablespoon of pickled jalapeƱo peppers - Finely chopped
Handful of coriander - Finely chopped
Glug of red wine vinegar
Juice of 1 lime
Dash of Tabasco
Sprinkle of chilli flakes

Instructions -
Pre heat the oven to 190 degrees Celsius and then add the sliced tomatoes to an ovenproof dish with a glug of rapeseed oil and sprinkle over the seasoning. Roast for 12/15 minutes until they soften. Once they're cooked blitz with a hand blender until smooth and leave to cool.
While the the tomatoes are roasting chop the onions, garlic, chilli, jalapeƱos and coriander. Combine in a bowl and thoroughly mix. Add in the red wine vinegar, lime juice (add the tabasco and chilli flakes for extra heat) followed by the cooled tomatoes. Check for seasoning once all thoroughly combined.


Sunday, 4 May 2014

Cooked Live on Channel 4's Sunday Brunch All The Good Stuff Shakshuka Style w/ Baked Dippy Eggs & Crispy Shallot & Feta topping

Cooked Live on Channel 4's Sunday Brunch 

All The Good Stuff Shakshuka Style w/ Baked Dippy Eggs & Crispy Shallot & Feta topping

Preparation Time- 5-10 minutes
Cooking Time 20-25 minutes
Feeds 4-6

Ingredients –
Glug of olive oil
1 Red onion - Roughly chopped
2 Cloves of garlic - Crushed and roughly chopped
1 Red chilli - Finely sliced
Fresh oregano - Small handful, finely sliced
2 Teaspoons of smoked paprika
1 Teaspoon of ground cumin
Generous sprinkle of rock salt & black and white pepper
2 Tins of cherry tomatoes
1 handful of fresh cherry tomatoes – Roughly chopped
300ml of water
300g of fresh spinach – Thoroughly washed
4-6 Flour tortilla – Allow one per person

1 Banana shallot – Finely sliced into rings
Glug of olive oil
150g Feta – Crumbled
Handful of coriander – Roughly Chopped
Handful of parsley – Roughly chopped
2 large spring onions – Roughly chopped

4-6 Eggs - Allow one per serving

Instructions –
Add a glug of olive oil to a large skillet or frying pan then add the onion, garlic and chilli followed by the fresh oregano, smoked paprika, ground cumin and seasoning. Cook for a minute or two on a medium heat until the onions soften. Add in the tinned cherry tomatoes, followed by the fresh chopped cherry tomatoes and water. Increase the heat and let this cook for 5-10 minutes. Add in the spinach and allow to wilt, cooking for a further 2-3 minutes. Check the seasoning and spice and adjust if necessary. Then add the eggs allowing one per serving and cover with a lid or foil for 2-3 minutes until the white of the egg is cooked.
For the crispy shallot topping, finely slice into rings then add to a pan with a dash of oil, cook until golden and crisp. Transfer to paper towel to take off any excess oil and put to one side until you’re ready to serve.
Prepare the fresh herbs and spring onions so you’re set to garnish as soon as the eggs are cooked.
Serve by adding a large spoonful of the shakshuka including the egg on top of a flour tortilla, followed by a sprinkle of crumbled feta, coriander, parsley, spring onion and lastly add the crispy shallots.

We serve this dish daily at our Coffee & Cocktails Bar in Hackney-
Mare & Beck 
69 Mare Street