These are fairly easy to make and a great alternative to mash or baked potatoes. They do need a bit more effort though, not much, so let’s not think about it and just get started.
First you need to peel and wash the potatoes, they should be roughly the same size so cut them only if you really need to. Next place them in a saucepan with just enough salted water to cover them. Place this on a high heat and bring to the boil. Let it simmer for about a minute then remove the potatoes from the water and allow them to cool slightly before moving onto the next step.
Grate all the potato using a large grater, season with salt and pepper and add the melted butter, a little at a time, mixing in well each time, until the potatoes stick together. Depending on the type of potatoes the amount of butter will vary, however I find the starchier the potato the less butter is required. You could also substitute sunflower oil for the butter, but I find this can effect the flavour and colour of the result.
Next take a small amount of the mixture and form it into a mini burger shape. Fry it until golden brown on both sides and taste to check the seasoning. If you’re not happy add more salt and pepper to taste.
Next, shape the mixture into rounds like you’re making burgers. I use a ring mould for this but you can form them into rounds by hand either. Then fry on a hot pan until golden brown, usually 3 -4 minutes a side.
3 Tablespoons Dark Soy Sauce
4 Tablespoons Honey
4 Tablespoons White wine Vinegar
1 Tablespoons water
2 x Rainbow Trout Fillets
For an island nation we eat a pathetically small amount of fish and most of what we do eat comes from the frozen food aisle in the supermarket. This recipe is very easy to prepare and cook, it’s quicker and tastier than a lot of those frozen options, so give it a go!
To make the marinade/sauce just mix the soy sauce, honey, white wine vinegar and water together.
Place the trout fillets skin side down in a container just big enough to them fit them flat and side by side, then pour on the marinade mixture, making sure the fish are completely covered and leave to marinade for at least twenty minutes. Don’t add all the honey soy mixture as you’ll want to keep some to use as a sauce/dip.
While the fish are marinating, turn your grill on to its highest setting and allow it to warm up. Then prepare a grill tray for the fish. You want a flat grill tray with raised sides, the height of the fish should be fine but you want the base to be as close as possible to the size of your fillets. If your tray is larger than you can make a smaller tray to sit inside your regular grill tray from tin foil.
Once the fish have marinated for at least 20 minutes remove them from the marinade and place them in your grill tray, then pour the marinate over the fish so that it coats them but only comes about half way up the fillets. Next, put it under the grill for about 5-8 minutes, depending on the thickness, until cooked through.
In the picture above I have served the fish on a braised rice pilaf made like this recipe with a finely chopped stalk of lemongrass added instead of the turmeric, this gives a wonderful delicate lemon flavour that complements the fish. I then poured some of the sauce over the fish before sprinkling some chopped spring onion on top and garnishing with a lime. Nyomtastic
Rib of beef
2 sticks of celery
2 sticks of rosemary picked and finely chopped
Season the joint with salt, then peel and roughly chop the veg and place in the bottom of the roasting tray to act as a trivet. Drizzle some good quality olive oil over the joint, sprinkle the chopped rosemary over the meat and place in a preheated oven at 230C – 250C.
Baste the joint frequently with the juices and fat that run out of the meat. Reduce the heat to 200C once the meat has sealed. The total roasting time is 15 minutes per 500g plus 15 minutes, or until the juices run clear.
Once removed from the oven the joint should be rested for 15 minutes before carving.
While the meat is resting, remove the fat and oil from the roasting tray, this is best done by lifting one corner of the tray carefully so the liquid runs to the opposite corner, then simply spoon off the clear liquid. Next get the roasting tray over a high heat and use a wooden spoon to gently work any bits that are stuck to the tray loose, at this point it’s a good idea to add a generous measure of red wine or (my personal preference) port to help “de-glaze” the tray.
Once all the pieces have been worked loose, think about how much gravy you want when finished and add roughly twice that amount of hot beef stock to the roasting tray, bring it to the boil and remove from the heat.
Now strain this through a sieve into a clean saucepan and bring to a boil. Allow the liquid to reduce by half and it should thicken just enough to give a really rich gravy, if it thickens too much just stir in a little stock to thin it down again.
125g plain flour
pinch of salt
20ml Vegetable oil
In the world of classic accompaniments Yorkshire puddings are to roast beef as R2D2 is to Luke Skywalker. Yeah, Luke is handy enough on his own but with R2D2 around you know it’s going to be better.
These are easy to make, once you know what traps to fall into, if you take your time and don’t rush, they are easily avoided. The picture above is a perfect example of these kinds of traps, these weren’t hand whisked enough so they didn’t rise well and were also overdone.
Sieve the flour and salt together in a bowl then add the egg, mixing everything together. Mix the milk and vegetable oil and add half the mixture and beat until smooth.
Then add the rest and whisk until smooth and airy, this is best done by hand, whisking the mixture towards you, so you can raise the whisk a little each stroke to catch more air. Put a small amount of oil in each section of a muffin tray (about 3-4mm) and pre-heat it in the oven at 220C.
Once the tray is hot, pour the batter into each section of the hot tray (roughly 3/4 fill each) and cook for 40-45 minutes until risen and golden brown.