Friday, 11 May 2018

Salmon Fish Cakes.

In the pursuit to eat a varied and healthy diet I have come up with my take on salmon fish cakes. These are very easy to make, healthy and sneakily hide some veggie additions. It just so happens in wanting to make my son a wholesome meal I have come up with a dish that is as delicious for kids as it is for adults looking for a healthy lunch or dinner. It has the added benefit of being gluten free and the fish cakes freeze well ready to defrost and use on another day. You can substitute the salmon for halloumi to make the fish cakes vegetarian or some chickpeas to make vegan.



Salmon Fish Cakes - makes 10 chunky cakes
  • 1kg new potatoes - boiled then mashed (no need to peel!)
  • 230g salmon fillets - grilled
  • 1 carrott - peeled and grated
  • 1 red onion - finely diced
  • 2 handfuls of  fresh leaf spinach - wilted 
  • zest from 1 lemon
  • pepper to taste - (you can add salt but for children I would avoid)
  • 1-2 tbsp olive oil
  1. Boil then mash the new potatoes, no need to peel and lumps are all good.
  2. Grill the salmon, allow to cool then flake into the potatoes.
  3. Add the grated carrot, finely diced onions and lemon zest into the mix.
  4. Wilt the spinach in a saucepan with a little water, drain then squeeze out any excess water.
  5.  Mix all of the above together and season to taste.
  6. Then get involved and form the mixture into chunky cakes and place to one side or in the fridge to cool and set slightly. You'll note there is no egg or any other binding agent. I made 10 cakes and not one fell apart.
  7. Heat the olive oil in a frying pan and add the fish cakes two to three at a time, allow each side to colour and try not to move the cakes around too much. Remove from the pan and onto some kitchen roll to get rid of any excess oil.


There you have it an easy to make, delicious, healthy and filling dish. Serve with a salad or some fine green beans. This is a firm favourite in the Clonc household. Please give it a try and let me know how you get on. Enjoy!

Saturday, 24 March 2018

Masala Spiced French Toast and Green Chutney


Bread is the most wasted food in the UK with 24 million slices ending up in the bin every day! This is ludicrous level of waste could easily be resolved if we each wasted three fewer slices a week. As a part of the #MakeToastNotWaste campaign by Love Food Hate Waste this is my take on what to do with leftover bread. 
In fact this works really well with stale bread as it absorbs more of the delicious French toast mixture than fresh bread. Alternatively freeze any extra bread and defrost as required for this recipe. 
This spiced take on the classic works well for brunch or a light lunch, perfect with a nice cup of tea. The green chutney is a zingy accompaniment that cuts through the richness of the French toast and is a perfect way to use up every last bit of any fresh herbs you have knocking about as it also uses the stalks. Enjoy!





Ingredients (1-2 portions):

Spiced French toast:

·         2 slices of leftover bread (ideally thick sliced bread makes better French toast)
·         2 eggs
·         4 tbsp of milk
·         ½ tsp of ground garam masala
·         ½ tsp of ground turmeric
·         ½ tsp of hot chilli powder
·         Large pinch of fine sea salt
·         Sunflower oil
·         Butter

Green Chutney (works better with softer herbs):

·         Hand full of coriander leaves and stalks
·         Hand full of parsley leaves and stalks
·         1 green chili
·         Coarse sea salt to taste
·         1 lime

Method:

1.   For the green chutney; blanch the herbs for a couple of minutes in a pan of boiling hot water, drain then transfer to ice cold water to stop the cooking process. This will act to soften the herbs and especially their stalks.
2.      Drain and chop quite finely on a chopping board.
3.      Transfer to a pestle and mortar; add a pinch of coarse sea salt, juice of half a lime and half a green chilli thinly sliced.
4.      Mixed well until you have a bright green chunky sauce.
5.      Adjust salt, lime and chilli to taste.
6.      For the French toast; combine the eggs, milk, salt and spices in a bowl so that all ingredients are well mixed.
7.      Transfer mixture to a large shallow bowl or large rimmed plate.
8.      Set a frying pan over a medium heat add a glug of sunflower oil and knob of butter to the pan.
9.      Dip the slices of bread into the French toast mixture, make sure they are well coated but not so much that the bread falls apart!
10.   When the butter is beginning to bubble place the dipped bread into the pan.
11.    Cook for 3-4 mins on each side or until each side goes golden brown.
12.   Transfer to a plate and get stuck in!





Tip:
·     I cut the French toast into triangles and arrange them around the edge of the plate. Season with coarse sea salt and hot chilli powder. Then finish with some coriander leaves and chopped chillies scattered over the top. Serve the chutney alongside in a little dish.
·    If there is any remaining French toast mixture then carry on cooking off any bread that you still have.
·       The above recipe doubles easily if more quantity is required.



For more information on helping reduce food waste please check out the good work over at Love Food Hate Waste