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 jalapeño 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, jalapeños 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.

THE EAT GENERATION

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

Topping

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

Triple Onion Bhaji with Zesty Herb Raita

I'm not ashamed to admit it but I can't order or go for a curry without tucking into the onion bhaji's. Despite my efforts to not be greedy I can always justify/make room for as many as are in front of me.  Follow this recipe and you won't be disappointed. 

Triple Onion Bhaji with Zesty Herb Raita

Preparation Time - 10 minutes

Cooking Time - 3-5 minutes

Feeds - 4/6

Ingredients - 

1 Red onion - Cut into fine rings

1 White onion - Cut into fine rings

2 Spring onion - Ends removed and shredded longways into thin strips

3 Teaspoons of ground coriander

2 Teaspoons of ground cumin

1 Teaspoon of cumin seeds

120g of plain flour

2 Free range eggs

4 Tablespoons of rapeseed oil for frying

1 Handful of roughly chopped coriander

1 Red chilli  - Finely sliced

Herb Raita -

5 Tablespoons of natural yogurt

1/2 Juice and zest of 1 lemon

Small handful of fresh mint - Finely chopped

Small handful of coriander - Finely chopped

Sprinkle of rock salt

Sprinkle of white pepper

Drizzle of extra virgin olive oil

Mango chutney - Buy ready made

Instructions -

Start by preparing the onions, slicing or shredding them as finely as possible. It helps to keep the red and white onion in rings.  Next combine the cumin seeds, ground cumin and coriander with the plain flour in a medium sized bowl and mix thoroughly.  Whisk the two eggs and add them to a separate bowl with the onions and stir until all the onions are coated. Sprinkle over half the flour and mix into the onions before adding the rest of the flour turning the onions in the bowl to ensure they're evenly coated.

Heat your oil in a frying pan on a medium to high heat and test the temperature to make sure it's hot enough. You can do this by adding a small piece of onion, it will sizzle when ready. 

Add a tablespoon of mixture per portion and allow to sizzle away for 2-3 minutes on each side or until golden. Try not to turn them too soon. 

Once cooked place them on paper towel to remove any excess oil. You can keep them warm in the oven or reheat when ready to serve.

For the Herb Raita, combine all the ingredients listed in a small bowl, mix throughly and use generously. 

My favourite combination is taking one (the largest one) of the onion bhajis and coating it in a thick layer of raita and adding a dollop of mango chutney...it's lives up to expectations every time.

No1 MOST READ BLOG ON THE INDEPENDENT

See the recipe here-

http://blogs.independent.co.uk/2014/03/19/dish-of-the-day-the-reluctant-vegetarians-buttery-leek-risotto-with-crispy-garlic-oyster-mushroom-topping/

DOGGY DIVA

Another day another shoot...

Ted hits the big time, again!

Checking it out

Dog Date

Something simple for a sunny morning...

Garlic Fried Beef Tomato & Burrata on Sour Dough

This recipe is super simple but the frying in garlic part makes all the difference. 

Preparation / Cooking Time - 5mins

Ingredients - 

Feeds x4

2 x Beef Tomatoes - sliced into 6

2 x Large cloves of garlic - Crushed and finely sliced

12 x Sprigs of fresh basil - gently torn or left whole and leaves separated

Regular oil to fry with -Rape seed oil is a good option

Extra Virgin olive Oil

Rock Salt

Black Pepper

2 x Balls of Burrata

Sour Dough -If you're doing carbs

Instructions - 

Slice the tomatoes and prepare the garlic. Heat up some oil in a flat based frying pan and add the rock salt and garlic, once it starts to cook/sizzle add the sliced tomatoes, once side flat to the pan so they get covered evenly with the garlic and oil, cook for 2mins and remove. You only need to cook one side, this way you still get the crunch and freshness of the tomato but with an amazing garlic flavour. (Ensure your garlic doesn't over cook- it shouldn't brown)

The burrata is best served torn as it's super creamy and will mix nicely with the garlic oil from the tomatoes- all to be moped up with a fresh sour dough. 

When serving start with a layer of burrata followed by a layer of tomatoes then the fresh basil and black pepper. Drizzle with some good quality extra virgin olive oil plus a small sprinkle of rock salt.

 This works as a dish for one or as a dish for everyone....

Promise this won't disappoint.

TIP- If you're in the office and frying in garlic isn't an option, try cutting your fresh garlic in half and rubbing it onto your toasted bread then drizzle oil. You can go as garlicy as you want, then add freshly sliced tomatoes on top with basil and seasoning. Black pepper is a must.

Jerusalem Artichoke Soup with a Shallot & Sage Topping

Catch the last batches of Jerusalem Artichoke before they go out of season...

Jerusalem Artichoke Soup with a Shallot & Sage Topping 

Feeds 4-6

Cooking / Preparation Time - 40mins

Ingredients -

1 Kilo of Jerusalem artichokes
2 x White onions
2 x Veggie cubes or boullion & 3 pints of water

Garnish - Handful of fresh veggie style parmesan

1 x Shallot finely sliced - Fried until crispy

2 x Sage leaf per serving - Fried until crispy

Glug of olive oil

Start by scrubbing the artichokes with a scourer so all mud is removed or peel if you haven't got the patience for that.

Next cut the Jerusalem artichoke in half depending on the size, you ideally want around 3cm cubes.  Place  them in a roasting tin and cut the white onions into quarters and add them also. Season with salt & pepper and roast for 25/30mins on 190 degrees Celsius. 

Once these have cooked add your vegetable stock to the roasting tin and continue to cook for a further 15 minutes.

In the meantime finely slice your shallots and add these along with the sage leaves to a frying pan with a glug of oil and a pinch of rock salt. Fry until golden and crispy. 

Grate your vegetarian style Parmesan allowing a generous pinch per serving.

Remove the artichokes and stock from the oven and let cool for 5/10 minutes then blend until smooth. Check the seasoning, white and black pepper works really well alongside Jerusalem artichoke so be generous with both of these.

Serve up and sprinkle the parmesan followed by the crispy shallots then the sage leaves. 

It's the perfect combination.

This Weeks Reluctant Vegetarian Recipe on the Independent -CHECK IT OUT

http://blogs.independent.co.uk/2014/03/13/dish-of-the-day-the-reluctant-vegetarians-super-simple-five-veg-bake/

NO 1 MOST READ BLOG :-)

Mixed Pepper & Tomato Stuffed Marrow

Mixed Pepper & Tomato Stuffed Marrow

Feeds 4

Cooking / Preparation Time - 45minutes

Ingredients - 

1 x Large marrow - sliced into 4 even sized pieces

1 x White onion - Finely sliced then cubed

2 x Large cloves of garlic - Crushed and roughly chopped up

1 x Yellow pepper - Core removed and roughly cubed

1 x Red pepper - Core removed and roughly cubed

1 x Tin of good quality tomatoes

2 x Fresh tomatoes - Roughly cubed

Generous glug of white wine (1 cups worth)

1 x Courgette - Sliced into ribbons using a peeler 

Handful of fresh basil 

Handful of fresh parsley

Salt, black & white pepper

Generous glug of olive oil

Prosciutto - Allow one slice per serving (leave out for vegetarians!!)

Instructions - 

Start by slicing up the marrow into four even sections, remove any seeds or soft flesh from the centre- you should be able to do this easily with a spoon. Drizzle with olive oil, sprinkle with salt & pepper and place on a baking tray and cook in the oven at 190 degrees Celsius for 20 mins.

Once the marrow is in the oven combine the onion, peppers, fresh tomato and garlic in a large pan, season with salt and pepper and add a large glug of olive oil, cook on a medium heat for 5 mins then add the white wine and let this cook for a further 5 mins, once the wine has cooked off add your tin tomatoes and cook for a further 10 mins. Roughly chop the fresh basil and parsley (ensuring that you wash it first and that you save a small amount of both to garnish with) and mix it through the tomato and pepper sauce. Taste just in case you need to up the seasoning, a sprinkle of white pepper works really well with this dish...don't be shy!

After the marrow's been cooking for 20 minutes take it out. For the two middle sections of the marrow that need a bottom to stop all the filling falling out add the strips/ribbons of courgette ensuring they cross over and entirely cover the bottom of the marrow. For both the end pieces of the marrow slice off the end bit so that the marrow stands up on it's on and is ready to have the filling added. 

Shred the prosciutto and add to the filling then spoon in the tomato and mixed peppers, splitting it evenly across the 4 sections of marrow. 

Put back in the oven for a further 5-8 minutes then serve immediately adding a last sprinkle of the remaining fresh basil and parsley along with some extra black pepper.

Serve solo, with a simple crisp gem lettuce salad or with potatoes which ever way you fancy.

Fake Chicken Pie

I surprised myself with this dish. I knew it would only be a matter of time before I had to give in and try out some of this protein heavy mock meat. In all honesty at first glance I was slightly put off by it, I'd almost prefer if it didn't try so hard to look just like it's fleshy counterpart. I'd eaten vegetarian sausages in the past but this seemed like one step too far, I was struggling to take mock food seriously. Thankfully I managed to press on through and although not one hundred percent sold on this over meat I now appreciate that it works as the perfect base to take on as many flavours as you want to add to it. No one missed the real McCoy here and I have to say I felt a little less guilt when eating it...needless to say the vegetarian boyfriend was like an over fed newborn after his third serving. 

Hearty Fake Chicken Pie

Feeds 4/6

Cooking / Preparation Time - 45mins

Ingredients - 

150g of 'Chicken Style Pieces' (Veggi Deli's pretty good)

1/2 x Red onion - Roughly chopped

2 x Garlic cloves - Crushed and roughly chopped

1 x Leek - Roughly chopped into chunks

200g x Spinach

3 x Fresh sage leaves

Fresh thyme - Leaves removed from stalks

Sprinkle of rock salt & black & white pepper

Pre-rolled shortcrust pastry

1 x Egg yolk to cover pastry lid

Cheese Sauce 

60g x Mature / Extra strong vegetarian cheddar - Grated

2 x Tbsp of plain flour

1/4 x Pint of milk

1 x Tsp of dijon

3/4 x Pint of vegetable stock

Large nob of butter (around 30g)

Salt, black & white pepper

Instructions - 

To save time use pre-rolled shortcrust pastry. Ensure you don't roll it out too thinly and if you like a bit of added flavour, chop up some fresh thyme and sage and gently roll into the pastry. 

Start by combining the chopped onions, leeks, garlic, sage, salt & pepper to a generous glug of olive oil and cook on a medium heat for 4/5 minutes until they start the soften. Add in the spinach and chicken style pieces along with the chopped, fresh thyme. Be sure to stir thoroughly ensuring nothing sticks to the bottom of the pan and cook on a medium to low heat for 10 minutes whilst you make the cheese sauce. 

For the cheese sauce -

Start by melting the butter on a low heat in a separate pan. Once melted add in two tablespoons of flour and mix until it comes together in a paste. Next add in the dijon and season. Be generous with the white pepper and cook for a minute or two, again not allowing it to stick to the bottom of the pan. Gradually begin to add in the milk, whisking the flour mixture until it turns into a thick, smooth paste and continue to cook for a few minutes. Next add in the vegetable stock whilst continuing to stir the mixture. You can turn the heat up slightly before adding your grated veggie cheese allowing it to melt into the mixture. Stir or whisk until smooth.Taste for seasoning and adjust accordingly.

Once both the pie filling and cheesy sauce are tasting good combine them and cook for a further 5 minutes. 

Cut you rolled pastry to size and lay some out across the bottom of your pie dish (if it's not a non-stick dish add a layer of butter to the bottom and sides first) and add the filling. Be as generous as the dish allows then lay the pastry lid you've cut over the top ensuring it reaches the edges and meets with the bottom layer of pastry. Coat the edges of the bottom layer of pastry with egg wash, then with your fingers and thumb push the pastry lid and bottom layer together. You can alternatively use the back of a fork. Ensure you coat the top of the pie in whisked egg and don't forget to make a hole in the middle of the pie. This allows the steam to escape and helps cook and crispen your pie lid.

Cook on 190 degrees Celsius for 25 minutes and take out once golden.

Serve immediately. Accompaniments are whatever you fancy; Roast potatoes, mash, peas, mushy peas, gravy...crispy shallots and greens are a definite favourite.

ENJOY

 

Cheats Cheese & Potato Tart

Follow the link for full recipe & details

http://blogs.independent.co.uk/2014/02/27/dish-of-the-day-cheats-cheese-and-potato-tart/

NYC EATS

NYC EATS

Bozu Williamsburg

-http://www.oibozu.com

EAT -

Party Bomb

Tofu Salad

Special Seafood Curry

Miss Lily's-West Houston

http://www.misslilysnyc.com/home

EAT -

Fish Tacos

Grilled Pork Ribs

Jerk Grilled Corn

Hot Pepper Shrimp

Drink - Jargaritas

The Little Prince -Prince St Soho

http://littleprincesoho.com

EAT -

Ceviche

Ratatouille

Tuna Cevice

Bondst -Soho
http://bondstrestaurant.com

Go for amazing sushi

EAT -

Ribs

Crab rolls

Hots Spots -

Rosemary-

http://rosemarysnyc.com

Charlie Bird -

http://charliebirdnyc.com

HEARTY FAKE CHICKEN PIE

MOST VIEWED BLOG ON THE INDEPENDENT-

http://blogs.independent.co.uk/2014/02/20/dish-of-the-day-hearty-fake-chicken-pie/

GET PREPPED FOR THE WKND -TRY MY Spanish Style Start to The Day

This dish offers a really tasty variation on a traditional start to the day while offering you the chance to not waste the leftovers of last nights dinner. Who doesn't love hash browns and who doesn't love an even more exciting version of them with the option of added spice? Perfect for a weekend treat when you've got a bit of time.

Spanish Style Start to The Day

Feeds 4-6

Cooking / Preparation Time - 45 mins 

Ingredients - 
5-6 x Large potatoes -Maris Piper are best or whatever you have leftover from your roast
300g x Fresh spinach - Thoroughly wash and pan fry until wilted
300g x Padron peppers - Wash and leave whole and pan fry with rock salt
Free Range/Organic eggs - Allow one per serving
2 x Handfuls of cherry tomatoes
1 x White onion - Finely sliced
1 x Spring onion - Finely sliced
1 x Handful of grated mature veggie cheddar
1/2 x Fresh bunch of coriander
1 x Medium red chilli - Finely sliced
Few glugs of olive oil
Few nobs of butter

Hollandaise Sauce-
125g Butter
2 x Large Egg Yolks (or 3 regular egg yolks)
1tbs x White wine vinegar
Sprinkle of rock Salt & black pepper
1/2 x Lemon juice

Instructions - 

If you've already scoffed all your leftover roast potatoes then start by washing the potatoes, leaving the skin on then chopping into 2 inch cubes and boiling in salted water for 12/15minutes until soft.
Once cooked drain and add to a roasting dish. Add a few glugs of oil along with a couple of nobs of butter and mix the potatoes up so all sides are covered. Season with salt and pepper and add the cherry tomatoes before placing under the grill on high and grill for 10 minutes until golden. Once one side has gone golden and and crispy turn the potatoes and sprinkle the cheese over them before returning to the grill for a further ten minutes until the cheese has melted and started to go crispy.
Whilst you're grilling the potatoes add the washed spinach to a frying pan and let it wilt. Once it's wilted and the water has evaporated remove the spinach from the pan and add a small glug of oil, the sliced onions and the washed padron peppers. Fry on a high heat with a sprinkle of rock salt and cook for 3/4 minutes until the onion are translucent but not golden and the padron peppers have softened. Put to one side or in the bottom of the oven to keep them warm whilst you fry your eggs and make up the hollandaise sauce.
Allow an egg per serving unless you're feeding particularly burley men and keep the eggs warm in the bottom of the oven if you've got a few to get done.
For the hollandaise sauce, melt the butter on a medium to low heat and add the white wine vinegar so both are warm, then gradually add the mixture to your egg yolks and whisk until thick, smooth and creamy. Season with salt and pepper and add the lemon juice and give it another thorough whisk. Use a hand whisk for ease or whisk away for a while longer by hand- You should serve these immediately once it's made or keep warm in a bain-marie.

I like to serve this up in one dish so everyone can help themselves plus it lets all the flavours combine and gives you one less job to do!
I served this on a chopping board but a serving plate or large bowl works just as well. Start with the potatoes and tomatoes then add the spinach, onions and padron peppers. Spread these over the top of the potatoes followed by the fresh coriander and finally your fried eggs. Top with the sliced spring onion and chilli if you fancy it.
Pan fried chorizo is an amazing addition to this dish, you can also get a vegetarian version which isn't too far off, it tastes pretty good - you can find it here http://www.veggiestuff.com/acatalog/wheaty-gran-chorizo.html