everyday nosh
New Orleans Fish Cakes
These are to be made the same size of a rissole. These are so yummy. You can’t beat them with some buttery mash and peas.
Feel free to adjust the fish/crab ratio to suit your tastes.
Serves 4
Ingredients
200g crab meat
300g chopped boneless white fish (gemfish, flake, etc)
2 eggs
2 cups soft fresh breadcrumbs
ground black pepper (to taste)
cayenne powder to taste
1 tbsp low-fat mayonnaise
2 tspn wholegrain mustard
1 tbsp fresh thyme leaves
1/4 cup chopped parsley
1 tspn paprika
1 red onion, finely diced
1/2 cup chopped celery
2 tspn salt-reduced worcestershire sauce
tabasco sauce (to taste)
grated zest & juice of 1/2 a lime
2 tspn olive oil
Process
Preheat over to 190?qc
Place crab, fish and eggs in a food processor & process to a coarse paste.
Set aside 1 cup breadcrumbs and season with pepper & cayenne.
Add remaining ingredients (except the oil) to the processor & pulse on & off until just combined.
Shape mixture into cakes with wet hands and roll in the seasoned breadcrumbs.
Heat oil in non-stick pan and cook fish cakes 1 – 2 mins on each side until brown & crisp.
Transfer to lined baking tray and finish cooking in the oven for 6 – 8 mins (or until cooked through).
Serve immediately with mashed potato & peas.
Lamb Wraps
This is another of our favourite, healthy, quick TV dinners.
We make enough lamb for lunch the following day (double the lamb for this).
Note: Marinate lamb for at least 30 mins (o/night is prefereable)
Ingredients
Lamb Marinade
2 lamb backstraps
3 tbsp cumin
3 tbsp olive oil
3 cloves garlic, crushed
Filling 1:
minted yoghurt (see recipe page)
lamb slices
green salad (dressed – 3 tbsp hazelnut oil/ 3 tbls white balsamic)
few roasted cashews
Filling 2:
hommus
lamb slices
sliced roasted sweet potato
few roasted cashews
plain yoghurt (optional)
Wraps:
We’ve tried many wraps and hanve found the best to be:
Tai Rot Co. Plain Chappati’s – it’s the BRIGHT orange packet.
Process
cook & slice lamb
cook lamb backstrap in HOT pan.
3 – 4 mins each side (medium rare)
rest lamb for 5 mins & slice
make the wraps
Spread wrap with sauce & fill as desired!
Dad’s Fish Pie
This recipe is easy (very quick), it’s yummy and it’s a great way to eat fish!
Serves as many as you buy fish for! Over to you Dad…
Modus operandi
Ingredients
Fish
3-4 kinds of fish, one must be heavily smoked, one should be white and fleshy
and at least one should be pink or something to add colour (scallops, prawns
and the like can be used). The amount of each depends entirely on the number
of servings required but say one fish one person.
Pie
Quite a number of spuds for mashing, again dependent on numbers
Heaps of grated cheese
Dijon Mustard/Horseradish/ whatever flavour herb you fancy
Butter 1 oz per serve
Plain flour 1 oz per serve
1 Lt of milk
Salt & Pepper
Note from Alex – 1 tspn of Dijon was delicious! Ounces???? Translation for those of us who are too young for ounces: 30g butter, 30g flour per serve
METHODE DE’ MAL
the fish:
Cut fish into bite size pieces and place in either individual ramekins or for larger
number a large ovenproof flatish dish. glad wrap and put in fridge.
the pie:
Boil and mash sufficient potato to cover the dish or dishes containing fish.
Whilst Spuds are boiling and timed to be ready just after the spuds are boiled you
start your white sauce, usual procedure, including the addition of the mustard or
whatever. stir until smooth and single creamy, ensuring that you have brought it
just to the boil.
When happy with the sauce pour it evenly over the fish in the aforementioned dish
or bowls!!!!
Spread the mashed potato evenly over the dish or each dish sprinkle very liberally
with grated cheese.
Place dish (dishes!!!!) in a preheated oven just below 200 (fairly hot)
You now have 20-25 mins to get your arse into gear, do the veggies pour the wine,
start washing up the crap state the kitchen is now in!!!!
By the time this really quick, easy and nutritious meal is ready, you’re too fucked to care
what it tastes like!!!! (…thanks Dad!)
