This was my dinner tonight. I posted this picture to twitter, and was immediately asked for the recipe – happy to oblige!
To make the fishcakes I used some leftover baked coley I had, and supplemented this with some tinned mackerel. You can use whatever fish you have – maybe some white fish with a tin of salmon added for colour and flavour?
For the fishcakes:
200g cooked fish
200g boiled potatoes
1 egg, lightly beaten
Plain flour (for dusting)
Salt, pepper, lemon & paprika for seasoning
For the pea puree:
200g frozen peas
1 small shallot
2 tablespoons of cream cheese
1. Flake the fish in to a bowl (carefully removing any remaining skin and bones). Mash the potatoes and stir this into the fish. Season this mixture to taste.
2. Mix the egg through your fishcakes mixture until it is all bound together. Form into 4 cakes, and dip in flour to lightly coat.
3. Fry the cakes off in a hot pan with a little oil until both sides are lightly browned and crispy.
4. To make the pea puree, boil the peas for 4/5 minutes until they are cooked, and then blitz in a food processor along with the (roughly chopped) shallot and the cream cheese. Season with a little black pepper if desired.
Please remember – I never actually weigh things, so these measurements are guestimates. Let me know if you give this recipe a shot.
I love halloumi. The sheer alchemy of it not melting when you grill it. The way it squeaks against your teeth. The delicious salty more-ness of it. So when I was grilling up some chicken and halloumi for last night’s dinner, I decided to do a bit extra and make this treat for my lunchbox.
Lettuce (I’ve used iceberg, but you can grab one of those pre-made salad bags from the supermarket, if you were so inclined)
Seasoning (I used my trusty ‘Everyday seasoning’ grinder)
Couscous (I had one of those Ainsley Harriot flavoured ones lying around, so I used that. If you really wanted to show off you could make and flavour your own. But then no-one likes a show off…)
Cut the chicken breast in chunks and the halloumi into cubes.
Pour some olive oil into a bowl and season. Toss your chicken pieces through the oil until well coated.
Grill the chicken and halloumi until the chicken is cooked through and the halloumi is crispy in places. I tend to chuck everything on to my ‘grilling machine’ and leave for about 12 minutes.
Make up the couscous following the instructions.
Prepare a basic salad of lettuce, cucumber, olives and cherry tomatoes (cut open and deseeded if your husband is fussy).
Allow all the hot food to cool down before boxing up. Layer the couscous into the bottom of your lunchbox, then the salad, and top with the chicken and halloumi pieces. Pop in the fridge and remember to grab it on your way out in the morning.
(Grilled halloumi salad picture from Allerina & Glen MacLarty‘s flikr stream)
The wonderful Sarah over at Maison Cupcake has launched a new blog challenge – Forever Nigella.
For the first challenge, we are to produce ‘seasonal sensations’ from recipes by the domestic goddess herself!
I couldn’t decide what recipe I wanted to do, and spent a large portion of Christmas curled up with my Nigella cookbooks (not that I’m complaining!). I finally decided on the Christmas Morning Muffins, mostly because the husband and I can never decide on what to have for breakfast. Although having said that I took these out of the oven this evening and some have already ‘disappeared’ so I hope some last until breakfast.
The recipe is from the classic How To Be A Domestic Goddess, or you can find it on Nigella’s website. I pretty much followed it to the letter, except I substituted the cranberries for chopped nuts because I had none of the former and too much of the latter.
With their mixture of clementine, nutmeg and cinnamon, these couldn’t be more Christmas-y if they came out of the oven singing ‘Oh Come, All Yea Faithful’.
My husband arrived home 5 minutes after I took these out of the oven and snaffled one still warm straight out of the tray. I did stop him, but only to suggest the addition of apricot jam!
Despite them being one of my favourite sides to order when I’m eating out, for some reason I’ve never made dauphinoise
potatoes at home. I was looking for something to accompany lamb chops for tonight’s dinner so I decided to give them a go.
These were so simple to make, I’m sure they will adorning our plates regularly.
Dauphinoise Potatoes (serves 2)
- 4 medium sized potatoes (any kind you like, waxy ones are apparently best)
- 4fl oz double cream
- 4fl oz semi-skimmed milk
- 1 clove garlic
- grated cheese
- salt & pepper to season
- Heat your oven to 200C.
- Crush the garlic, and thinly slice the potatoes.
- Heat the milk & cream together in a pan until boiling, stirring gently.
- Add the potatoes and garlic to the cream, and season with salt and pepper. Simmer for 10 minutes (until the potatoes are soft and the cream mixture has thickened), continuing to stir.
- Layer the potato and cream mixture in a small oven-proof dish, sprinkling the grated cheese between the layers, finishing with a cheese layer on top. Many recipes recommend Gruyère, but I used what I happened to have, which was Red Leicester.
- Place the dauphinoise in the oven for 15 – 20 minutes. It’s a good idea to remove from the oven and allow it to sit for 5/10 minutes before serving, so that you don’t burn your tongue off! Serve and enjoy!
See? Super easy. Let me know if you give it a try.
Recipe adapted/inspired from Gordon Ramsey