Category Archives: Lemon

Recipe: Fish cakes with parsley sauce

Fish cakes with parsley sauce
Fish cakes with parsley sauce

Ingredients;

For the fish cakes:
450g potatoes, cooked and mashed
50g butter
1 large onion, finely diced
225g smoked trout, flaked
225g fresh cod, poached & flaked
225g fresh salmon, poached & flaked
1 bay leaf
1 tablespoon chopped dill
1 tablespoon chopped chives
2 tablespoon chopped flat leaf parsley (divide into 2 equal halves)
Zest of 3 lemons, finely chopped (divide into one-third and two-thirds)
6 tablespoons of breadcrumbs (approx 2 slices bread)
3 tablespoons of plain flour
2 eggs, beaten
Vegetable oil

For the parsley sauce:
1 medium onion, finely diced
100g butter
75g plain flour
600ml milk
Large handful of flat leaf parsley, leaves and stalks finely chopped (keep the stalks separate)

Makes 8 fish cakes (2 per person is a very decent meal) and enough sauce to cover them. If you are going to chill / freeze some of the fish cakes, reduce the ingredients for the sauce proportionately.

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Directions on how to make speedy mashed potatoes can be found here.

To poach the fish, cover in cold water, add 1 bay leaf and bring to boil. After boiling for 5 mins, remove from heat and flake the fish, discarding the skin and the bay leaf. Remove any bones at this point and throw away.

Heat the 50g butter and sauté the onions over a medium heat for about 10 mins, so they are well cooked but do not take on colour.

In a large bowl combine the breadcrumbs, half of the chopped parsley and one-third of the lemon zest. Tip out onto a plate. On a 2nd plate, spread out your flour. Finally, on a bowl (or plate with high sides), pour out your beaten eggs.

In your empty bowl, combine the mashed potatoes, flaked fish, cooked onion, dill, chives and the remaining parsley and lemon zest. Mix well with your hands and divide into 8, forming into fish cake shapes. Dip each fish cake into the flour, then egg, then breadcrumbs, coating well and set aside. The fish cakes can be chilled or frozen at this point for later use – 24-48 hours in fridge, 1 month in freezer.

Now turn your oven on to 200 C. Begin to cook the parsley sauce while the oven heats. Melt your butter over a medium heat and add in the chopped onion and parsley stalks, frying gently for about 10 minutes until softened, but not coloured. Reduce the heat and add in the flour, stirring well. Start slowly adding in the milk, about 2-3 tablespoons at a time, stirring in well to avoid lumps. You may need to play with the heat here, keep your mix just below a simmer.

Just after you start adding the milk to the sauce, heat enough vegetable oil in a frying pan to just cover the bottom. Fry the fish cakes over a medium heat for 3-4 minutes on each side, until lightly golden. Be careful not to use too much heat as they will burn easily. Once fried, transfer to a baking tray and place in the oven for 10 minutes.

All this time you should have been keeping an eye on your sauce, adding the milk until you get to the consistency you desire. With about 2-3 minutes before the fish cakes are ready to come out of the oven, add in the chopped parsley and stir well. Season to taste with salt and pepper – this is very important as the sauce will be incredibly bland without added salt!

Note: if you can’t get the specific types or quantities of fish listed here, feel free to substitute smoked salmon, tinned tuna, etc, as needed.

Recipe: Caesar Salad Dressing

a jar of Caesar salad dressing
a jar of Ceasar salad dressing

Ingredients;

3/4 cup low fat mayonnaise
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1 clove of garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup parmesan cheese, grated
2/3 cup of milk
1 tablespoon white wine vinegar
1 level teaspoon smooth French mustard
1 anchovy fillet, minced

Makes approx 300ml

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Caesar salad dressing has gotten a bad reputation in the last few years as being extremely fattening. In truth it is quite fattening but part of the reason that it has earned this reputation is actually nothing to do with the dressing itself and more to do with fast food chains and the eaters’ own lack of self control, or more precisely, lack of portion control.

So in order to restore the balance a bit and also because it’s something I like, I recently went about looking into some recipes so I could make it at home and not buy the bottled ones with god only knows what in them.

The result of roughly 6 hours of research is this recipe, there are elements of a lot of different recipes that I found online in this and one of these days I may even decide to make my own mayonnaise to remove that unknown from the recipe, in the meantime I’ll stick with a low fat mayonnaise. Oh, and if you think that makes a difference to the taste by all means use full fat but I don’t find it lacking in anyway as it is 😉

So onto the preparation, this really is easy to make, but there are a few little tips I’ll give you to make the result even better.

As with most recipes the better the quality of the ingredients, the better the result, but even more so when it comes to salads and dressings. If you can get your hands on a more mature Parmesan cheese, do so. A good 24 or 36 month old will make a world of difference.

For the garlic, I use a garlic press and then chop the pressed garlic as finely as possible, there is nothing worse than the look on a guest’s face if they get a lump of fresh garlic in their salad. It’s only momentary but best avoided!

The anchovy can be equally as strong as the garlic, so I’ll go back and forth across it with a knife until it’s all stuck to the blade then scrape it off and repeat at least two or three times. The rest of the recipe is so quick it’s worth spending at least five minutes on both the garlic and anchovy to avoid “the face”!

Now once you have all the ingredients prepared, just mix everything (except the milk) together well then add the milk slowly until you get the consistency you prefer.

Pour this into a sterilised glass jar or bottle and store it in your fridge until you’re ready to use it. It should keep in the fridge for 2 weeks, just remember to shake the jar well before using it.

Recipe: Just Peachy Chicken

Just Peachy Chicken with Mashed Potato and buttered corn
Just Peachy Chicken with Mashed Potato and buttered corn

Ingredients;

2 Chicken Breasts
1 Teaspoon of Lemon pepper
half a teaspoon of Salt
1 400g Can of Peaches
1 tablespoon of Lemon juice
1 Tablespoon of Soy sauce

Serves 2

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Peaches are always in plentiful supply in the southern US states so it’s no surprise that they’re in a lot of Soul Food recipes. This is a great tasting and easy to make dish. I love the way the Pepper on the chicken bounces off the peaches, it’s like a party on your taste buds :)

Oh and if you can’t find lemon pepper in the spices section of your super market it’s not that difficult to make from scratch. You can find instructions here.

Heat your oven to 180 C. Rinse the chicken breasts and pat them dry with some kitchen roll. Place them in a baking dish.

In a small bowl, combine the lemon pepper and salt. Sprinkle both sides of the chicken with the lemon pepper mixture and let stand for at least 20 minutes or, even better, overnight in the fridge.

Drain the syrup from the peaches into a small bowl. Stir the lemon juice and soy sauce into the syrup and pour it over the chicken pieces.

Pop it in the oven for about 15 minutes and turn the chicken about half way through. Then add the peach slices and cook for another 10 -15 minutes or until the chicken is done.

This is great served with some Mashed Potatoes and a lightly buttered corn on the cob. Oh and I almost forgot here’s a great track to play in the background while cooking this recipe…

Recipe: Grilled Falafel

a plate full of grilled Falafel
a plate full of grilled Falafel

Ingredients;

250g of dried chickpeas (Soaked overnight in water)
1 red onion cut into chunks
3 cloves of garlic (crushed)
1 slice of bread
1 teaspoon of baking soda
Large handful of fresh coriander
Large handful of fresh flat leaf parsley
1 teaspoon of ground cumin
1 teaspoon of ground coriander seeds
1 chilli, diced
Zest of a lemon
Salt and pepper

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I’d never tasted Falafel before I made this recipe but lots of people had told me I should and thanks to a recipe being e-mailed to me by (Friend of Not Junk Food) Will Knott I decided to give them a try.

One of the things I noticed about that recipe was that these are deep fried, so I did some more research and and found that almost all recipes were for deep frying, so straight away I’m thinking with these ingredients it seems a shame to turn them into junk food by deep frying. I experimented with the recipe and tried Shallow frying, yummy but very messy on the pan, so some more experimenting was done and I settled on grilling as the best way to cook these.

They are really simple to make, just rinse the chickpeas and add them and all the ingredients (except the salt and pepper) to your food processor and blend them to a very smooth paste. Taste the mixture and season with salt and pepper to taste.

Next take a baking tray and grease it using some butter or olive oil, you don’t need much just enough to stop the falafel from sticking and turn your grill on to heat up.

Now take some of the paste and form it into small burger like shapes and lay them out on the baking tray.

Once your grill is up to temperature pop the lot underneath for about 8-10 minutes on each side, or until they start to brown and the outside starts to get crispy.

At this point they can be eaten or alternatively stored (in an airtight container in the fridge or frozen) for use later, just pop them into the oven at 180C for 10 – 15 minutes to reheat them.

These are best served in a warmed Pitta bread with some salad leaves, onion relish and Tahini. If you can’t find Tahini try using garlic mayonnaise or Hummus instead /as well.

Great hand held food and I’m looking forward to trying these on the Barbecue as an alternative to burgers once BBQ season starts :)

Recipe: Pesto

Pesto

Ingredients;

1/2 clove of garlic, finely diced
3 large handfuls of basil
1 handful of lightly toasted pine nuts
1 handful of parmesan, freshly grated
extra virgin olive oil
lemon juice
salt
pepper

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Pound the garlic with a pinch of salt and the basil leaves in a pestle and mortar.

Add the pine nuts and pound again.

Next, add half the parmesan. Stir gently and add olive oil – just enough to bind the sauce and get it to an oozy consistency.

Season with salt and pepper to taste.

Add most of the remaining cheese. Pour in some more oil and taste again.

Keep adding a bit more cheese or oil until you are happy with the taste and consistency.

Finally, add a squeeze of lemon juice and you’re done.