Tag Archives: Bay leaf

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: BBQ Sauce

BBQ Sauce
BBQ Sauce

Ingredients;


1 medium onion, peeled and quartered
10 cloves of garlic, peeled
2 fresh chillies, stalks and seeds removed
Olive oil

10 sprigs of fresh thyme, leaves picked
10 sprigs of fresh rosemary, leaves picked
Small bunch of fresh coriander
10 bay leaves
1 teaspoon cumin seeds
2 tablespoons fennel seeds
2 tablespoons smoked paprika
6 cloves
Zest of 2 oranges

Juice of 2 oranges
200g soft brown sugar
1 tablespoon of Molasses
6 tablespoons balsamic vinegar
200ml tomato ketchup
2 tablespoons Worcestershire sauce
2 teaspoons English mustard
200ml apple juice
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

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Continuing on from the BBQ Rub last week we have the second crucial element for making great BBQ meat, the sauce! This recipe makes about 750ml of sauce so make sure you have a few glass bottles or jars available to sterilise and store it, unless you’re planning to use it all in two or three days. Why make such a large quantity? Easy, it takes just as long to make half the amount and you’ll want to have it again and again so why not make plenty to start with :)

There are a lot of ingredients so before you begin, take them all out and prep them, I find this helps me to make sure I don’t accidentally forget something.

To start, take your onion, garlic and chillies and blitz them together in a blender or food processor until you have a paste. Then take a pan add some olive oil and get it on to a low heat. Add the paste and fry it for about 5 minutes.

While that’s happening take your thyme, rosemary, coriander, bay leaves, cumin, fennel, paprika and cloves place them in your blender or food processor. Next add the orange zest, you don’t wan’t the pith (white bit) and blitz this to a purée.

Once the paste has had it’s five minutes add the purée and cook for another minute. Next add the sugar and molasses, stir them in well and continue to cook it for another few minutes until the sugar dissolves and you have a thick brown paste.

Now add 285ml of water stiring it in well and let it heat slowly for another two or three minutes. Now add all the remaining ingredients, stir it well and bring the lot to the boil. Now take a deep breath, turn the heat down a little and let it simmer for about five to ten minutes until the mixture starts to thicken a little.

Grab a large bowl and a sieve and pour the sauce through the sieve (depending on how thick it has gotten you may need to “encourage” it with the back of a spoon) into your bowl to filter out the larger bits, and throw away the bits left in the sieve. Repeat this process a couple of times until you’re left with a silky smooth looking sauce.

Leave it to cool completely. Then either, use it straight away like a glaze (just brush it over your meat of choice in the last few minutes of cooking) or pour it into your sterilised glass jars or bottles to stored for use later.

How do I sterilise glass jars or bottles?

The easiest way I’ve found is to fill the kitchen sink with boiling water from the kettle and submerge the jars/bottles and their lids in it for about ten minutes. Once you remove them add the sauce immediately and get the lids on tight.

Once they cool they can be stored in a cool dark place or the fridge. The sauce should keep for about six months.

Oh and just to keep it in perspective, this recipe should be enough to do about eight full racks of back ribs. But we’ll get into that more on Friday, so y’all come back now! :)

Recipe: “Blazing Saddles” Baked Beans

A Pot of Freshly made Baked Beans
Blazing Saddles Baked Beans

Ingredients;

4 whole onions finely sliced
1 heaped teaspoon of (smoked) paprika
3 fresh chillies finely diced
25g butter
3 x 400g tins of Pinto beans
3 x 400g tins of Cannellini beans
2 x 400g tins of chopped tomatoes
4 bay leaves
Salt
Pepper
White wine vinegar
3 tablespoons of molasses
Olive oil

Serves 8-10

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Hmmm Beanz meanz Heinz, except in this case it doesn’t :) We are all familiar with baked beans in tomato sauce and how wonderful they are as a side order with a fry up or on hot buttered toast, it’s so easy to open a tin of them and bung ’em in the microwave, that we take them for granted.

When I made this first I was surprised by just how convenient the tinned version is by comparison to making your own, but when I tasted my own for the first time, I knew the effort was worth it.

These are close to being the best baked beans I have ever tasted, unfortunately that honour still resides with a man who served me from a fire pit when I was in Utah about 9 years ago as I haven’t managed to get the sweetness the same. Don’t worry, if I discover his secret I’ll update the post and let you all know 😉

First up you’re going to need a large saucepan on a medium heat. Add a lug of olive oil and once it’s up to temperature, add your sliced onion and paprika, give them a good stir and fry them for 10 – 15 minutes or until the onions soften.

Next add the butter to the pan and once that has melted, add the tinned tomatoes, 5 of the cans of beans (including the liquid), the bay leaves, a good pinch of salt and pepper.

Next, drain the liquid from the last can of beans and discard it. Then add the beans to the pot along with the chilli.

Now stir and bring this to a gentle simmer and bring the heat down, you just want them to burble and blurp (a little) at you rather than boil. If they boil, the beans will split and you’ll end up with mush rather than beans 😉

Leave them for about an hour and a half stirring occasionally.

Now taste them and season with salt and pepper to taste. Then add about a tablespoon of white wine vinegar, the molasses and stir well before serving or leaving them to cool and freezing them in portions.

These are great as a side dish with just about any meat and most fish, or used for the traditional beans on toast, or with a portion of boiled rice and a good ladle full of beans over the top.

Recipe: Collard Greens

Collard Greens
Collard Greens

Ingredients;

1kg pork knuckle
2 bay leaves
500g turnips, peeled and roughly chopped
2 sticks of celery, roughly chopped
4 carrots, roughly chopped
400g spring greens (selection of Swiss chard, Cavolo nero, Kale, Brussels tops)
White wine vinegar
Extra virgin olive oil
Salt
Pepper

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In a large pan, cover your pork knuckle with approx 2.5 litres of tap water and add your bay leaves. Bring this to the boil and then simmer for 2.5 hours, with the lid on.

Next, add the carrot, celery and turnips and a good pinch of salt and pepper. Cook for a further 35 mins.

While this is cooking, cut your greens up into 4-5cm pieces and then add them to the pot when the previous listed time is up. Push them down well into the pot and cook for 5 mins, then stir well and cook for a further 20 mins.

Take the pan off the heat and carefully lift out the pork knuckle with tongs onto a chopping board. Cut away the skin and fat and dispose of these. Then shred the meat with a couple of forks and stir it into the pot. Taste the dish and season as needed with salt and pepper and add a little swig of white wine vinegar.

Serve a mix of the vegetables, meat and some broth. Dress it with a little olive oil and some white wine vinegar to bring out the flavours