Salmon fish cakes

These are very tasty. I usually freeze half a batch of them for use at a later time.
Serve with rice and whatever veg you have in the garden. We’ve just had peas, courgettes, tomatoes mixed into the rice, with rocket on the side.

Makes 6

Ingredients:

  • 450g potatoes (peeled & cut into chunks)
  • 350g salmon
  • 2 tsp tomato ketchup
  • 1 tsp English mustard
  • zest ½ lemon
  • 1 heaped tbsp chopped parsley
  • 1 heaped tbsp chopped dill
  • dried breadcrumbs
  • Salt & pepper (to taste)
  • Olive oil
  1. Method:

  2. Place the potatoes in a pan of water, bring to the boil, cover and cook for 10-15 mins until soft. Drain and mash, before leaving to cool. 

  3. Grill the salmon for 5-6 mins until cooked. Leave to cool, then break up into flakes using a fork.

  4. Mix the potato, salmon, ketchup, mustard, zest, herbs, drizzle with a little olive oil and mix well. Season with salt & pepper.

  5. Break the mixture into 6 equal portions and roll each portion into a ball. Carefully flatten each back into a fish cake.

  6. Put some breadcrumbs onto a plate and gently press each cake into the breadcrumbs, turning and coating all sides.

  7. Heat a little oil in a large pan. Fry the cakes over a low heat for 3-4 mins each side until golden and heated through.

Chicken, lemon & fennel kebabs

These work best in the summer with fresh veg, and served with a glass of last year’s parsnip wine.

Serve with rice.

Serves 2

Ingredients:

  • 2 chicken breasts (cut into chunks)
  • 1 courgette (sliced & quartered)
  • ½ a fennel bulb (cut into cubes)
  • 1 tsp fennel seeds
  • Juice of 1 lemon
  • Salt & pepper

Method:

Put the lemon juice and fennel seeds into a bowl and season with salt & pepper.

Add the chunks of chicken and mix well. Leave to marinade for about an hour.

Place the chicken, fennel and courgette, in turn, onto 4 skewers.

Cook over a bbq or fire for 5 – 10 minutes, turning occasionally, until cooked through.

Cod topped with oats

Serves 2

Ingredients:

  • 2 Cod fillets
  • Rolled oats
  • 2 tsp English mustard
  • Salt and pepper
  • Olive oil

Method:

Drizzle a frying pan with olive oil and place your cod skin side down into the pan.

Coat the top of the cod with the mustard and drizzle with a little more oil. Add a pinch of salt and pepper.

Sprinkle a layer of oats over the cod and gently press down.

Fry on a low heat for about 5 minutes. 

Carefully turn the fish and cook for a further 5 minutes, until cooked through.

Lamb rogan josh

This is a great one pot dish. Ideal for Summer camping trips. What can be better than eating a curry with a glass of home brewed beer, sitting by the fire with friends?
Serve with flatbreads and rice.

Serves 4

Ingredients:

  • Groundnut oil
  •  1 onion (peeled and finely chopped)
  •  1 fresh chilli (finely chopped)
  • Thumb sized piece of ginger (peeled and grated)
  • 800g lamb neck (cut into 2cm chunks)
  • small bunch of coriander (finely chopped)
  • 4 bay leaves
  • 1 tin of chopped tomatoes
  • 1 red pepper (chopped)
  • 150g Rogan josh paste
  • 800ml of water
  • 2 handfuls of red lentils
  • Salt & pepper (to taste)
  • Handful of spinach

Method:

Heat some oil in a large pan and add the onion, chilli and ginger.

Cook for a few minutes.

Add the rest of the ingredients, apart from the spinach and cook for about an hour.

Remove the bay leaves and add the spinach. Mix well and serve.

Prawn & potato curry


​This is one of my favourite curries. It takes little effort to make, but has an amazing flavour. 

It’s great served with homemade garlic flatbread or rice.
Serves 2

Ingredients:

  • Olive oil
  • 1 onion (chopped)
  •  2 garlic cloves (grated)
  • Thumb sized piece of ginger (peeled and grated)
  •  1 green pepper (chopped)
  • 500g potatoes (chopped into chunks)
  • Can of chopped tomatoes
  • Pinch of chilli flakes
  • ¼ tsp of Cumin seed
  • ¼ tsp turmeric
  • ¼ tsp ground coriander
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper
  • Salt & pepper
  • 180g king prawns
  • Fresh coriander leaves (to garnish)

Method:

Put the potatoes on to boil for about 10 minutes.

Heat some oil in a large saucepan, add the onions, garlic & ginger and cook for 2 or 3 minutes to soften.

Add the pepper, potatoes, tomatoes & spices. Season to taste and simmer for around 5 minutes. Add the prawns and cook for a further 3 or 4 minutes until pink.

Serve topped with fresh coriander.

Toad in the hole

A classic British recipe. At home, we usually use pork sausages, when we cannot get hold of decent quality toads.
Serve with mash potato, peas, fried onions & gravy.

Serves 4

Ingredients:

  • 12 chipolatas
  • Olive oil
  • 140g plain flour (sifted)
  •  ½ tsp salt
  •  2 eggs
  • 175ml semi-skimmed milk

Method:

Heat the oven to 200 degrees Celsius.

Grease a roasting tin and add the sausages. Put into the oven for about 10-15 minutes, turning occasionally, until brown.

Meanwhile, put the flour and salt into a jug with the eggs and slowly add the milk whilst whisking.

When the sausages are nice and brown take them out of the oven and pour the batter over them.

Put back into the oven for about another 30 minutes, until the batter is risen and golden in colour.

Fish pie

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I make this on quite a regular basis. The recipe varies sometimes, as I try to use up left over veg. I have been known to put a few chilli flakes in as well.

 

 

 

 

Serves 4

Ingredients:

  • 800g potatoes (peeled and chopped)
  • 400g fish pie mix
  • 1 carrot (grated)
  • 1 parsnip (grated)
  • Handful of kale (chopped)
  • 10 cherry tomatoes (halved)
  • 1 garlic clove (grated)
  • 1 tsp fennel seeds
  • 1 lemon (juice and rind)
  • Small handful of parsley (finely chopped)
  • Olive oil
  • Salt and pepper
  • Cheese (grated)

Method:

Put the potatoes on to boil for 10-15 minutes, until soft.

Meanwhile put the carrot, parsnip, kale, cherry tomatoes, garlic, fennel seeds, lemon juice and rind, fish and parsley into a deep dish and mix well.

Drizzle with olive oil.

Drain the potatoes, drizzle with olive oil and season with salt & pepper. Mash well.

Spread the mash evenly over the top of the fish/veg mix and top with cheese.

Cook in the middle of a preheated oven at 200 degrees for about 40 minutes until golden on top and cooked through.

Lamb Rissoles

DSC_0321Thanks to my grandad, these will be forever known in my family as arseholes. I love them, though they don’t seem to be that well known in the UK. There are many different versions available, but this is how I remember them from my childhood.

Serve with boiled potatoes and gravy.

Serves 2

Ingredients:

  • 1 onion
  • 250g lamb mince
  • 40g breadcrumbs + a little extra for coating
  • ¼ teaspoon cinnamon
  • Handful finely chopped parsley
  • 1 garlic clove (grated)
  • Salt & pepper (to taste)

Method:

Blitz the onion in a food processor. Add all the ingredients to a bowl and mix well.

Split the mixture into 4. Squash each portion firmly into a ball shape and flatten each ball to form a burger.

Put some breadcrumbs onto a plate and push the rissoles into the crumbs, coating all the edges and sides.

Heat some olive oil in a large frying pan and cook the rissoles for about 5 minute on each side.

Nutroast

IMG_20170406_192806_232This is a traditional Sunday roast alternative – just as time consuming to make, but tasty and super healthy.

 

 

 

 

 

Serves 4

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion (finely chopped)
  • 2 sticks celery (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 200g chestnut mushrooms (finely chopped)
  • 1 red pepper (deseeded and finely chopped)
  • 1 large carrot (grated)
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 100g red lentils
  • 2 tbsp tomato purée
  • 300ml vegetable stock
  • 100g breadcrumbs
  • 150g chestnuts (chopped)
  • 80g dried cranberries
  • 6 tablespoons aqua faba (juice from a can of chick
  • peas)
  • 1 handful flat leaf parsley (finely chopped)
  • Salt & pepper

Method:

Heat the oil in a large pan and cook the onion and celery for about 5 mins, to soften. Add the garlic and mushrooms and cook for a further 10 mins.

Add the red pepper, carrot, cranberries, oregano and paprika and cook for a few minutes.

Add the red lentils, tomato puree, and the vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry.

Stir in the breadcrumbs, nuts, aqua faba, parsley, and season with salt & pepper.

Spoon the mixture into a greased and lined 2lb loaf tin and press down the surface .

Cover with foil and bake in a preheated oven at 180 degrees Celsius for 20 mins, remove the foil and bake for a further 10–15 mins until firm.

Salmon gravadlax

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This is a very famous old Norse dish, a traditional method to preserve fish that has become expensive to buy.

Traditionally this would have been fermented, and some recipes add vodka or gin.

Slice thinly and serve on rye bread.

 

Serves 4 as a starter or light lunch

Ingredients:

  • 80g granulated sugar
  • 80g sea salt
  • 20g dill (finely chopped)
  • Juice of a lemon
  • Pepper (to season)
  • 2 salmon fillets

Method:

Mix the sugar, salt, dill & lemon juice well and season with pepper.

Place some cling film into a dish and lay 1 salmon fillet, skin side down and cover with the sugar/salt mix.

Place the second fillet, skin side up, on top and wrap tightly in the cling film.

Place something heavy on top and leave in the fridge for 2 – 4 days, depending on how salty you want the fish to be. Turning every 12 hours.