Sunday, 29 July 2018

Borough Market - Lamb Day

It's been a rather amazing 18 months and every week seems to bring its own set of adventures. So imagine my reaction when the email arrived asking me to take part in an event at Borough Market and would I like to do a food demonstration there. Well to say I did a little happy dance would be an understatement. 

Photo credit: Borough Market 

I am over the moon to announce that on the 1st of August I will be taking part in the Lamb Day event at Borough Market! Essentially a Welsh take over of this mecca of food showcasing the finest in Welsh produce, products and Welsh lamb of course! 

As a part of Lamb Day events I will be showing how versatile Welsh lamb can actually be and why we should be using it more in our everyday cooking rather than one off occasions. I'll be whipping up a straight forward, one pot wonder dish that packs a real flavour punch along with a more stand out dish to show that Welsh lamb can really be a showstopper.

I'll be making a Welsh lamb ragu with laver flatbreads. Here I pair Welsh lamb with another quintessentially Welsh ingredient, Laver (an edible seaweed product). I'll finish with a feast incorporating other renowned Welsh produce and products but with Welsh lamb at the very centre of it. I can't wait!

Celebrated on the 1st of August each year, Lamb Day kick starts the Welsh Lamb season and marks the start of the availability of new season Welsh Lamb.
Lamb Day celebrations are central to a newly-launched campaign to increase consumer awareness of the versatility of premium Welsh Lamb which is available on the doorstep of UK consumers.

Hybu Cig Cymru – Meat Promotion Wales and the Welsh Government, along with a host of other Welsh food and drink producers, will be offering up tastings of their Welsh products in the Market Hall at London’s Borough Market on 1st-3rd of August 2018.

Welsh Lamb is the product of traditional farming methods handed down through generations and in arguably the world’s finest lamb rearing conditions. This combination has enabled Welsh Lamb to achieve coveted Protected Geographical Indication (PGI).  

I'd love you to join me on the 1st of August at Borough Market, I'll be in the Demo Kitchen from 1pm - 2.30pm in the Market Hall. Demos are free to attend with tasters, cooking tips and recipe cards to take home. 

Hopefully see you there!

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!