Wine Making |
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Helens Homemade Fishcakes Recipe
Special Washes Attract and hold your family at home with some unique spiritual & New Age special washes inherited from the Hoodoo practice which combines elements of African ..... Homemade Fishcakes - simple as simple gets. This makes 8 good sized fish cakes Put 4 large baked potatos in the oven, gas mark 220. Rub sea salt into the skins and then turn the potatoes every 20 mins or so. They will take about 1 hour and 45 minutes. When You Give A Gift, Its The Thought That Counts, Right? When the potatos are nearly ready, get a baking tray and placeIts a no-no to tell someone you dont like their gift because its the thought that counts, right? Sure, but just how nice ..... foil down - leave enough so you can wrap the fish up! Place 3 salmon fillets and 2 cod fillets onto the tray. Sqeeze a little lemon and drizzle a little white wine if you have any! Wrap the fish up and cook for 12-15 minutes or untill cooked. Please low down the oven as opposed to the top where the potatoes should be Once cooked take the potatoes and fish out. Leave both to cool. Flake the fish and the inside of the potato into a bowl, add salt, pepper and a few knobs of butter. Lightly blend the mixture, but be carefully not to mash! Add about 2 handfuls of finely chopped spring onions and about 1 handfull of finely chopped parsley. Once all the mixture is together, put in a fridge and leave for a few hours untill chilled. Once chilled you can make the mixture into round patty shapes and again leave to chill for at least half an hour You then have 2 options Option 1 - lightly dust in seasoned flour (sale & pepper) flour and fry straight away OR Option 2 - dust in flour, then in eff then in breadcrumbs. Dont buy shopped Piquant Barbecue Sauce breadcrumbs use some bread toast it and crunch up to make your2 md Onions, chopped 2 t Mustard Olive oil 4 t Extra hot chile powder 1 Green bell pepper, chopped 1 t Cumin 2 Beef tomatoes, chopped 1 ..... own crumbs but remember season them! Serve with a wedge of lemon and salad with perhaps a oil and balsamic reduction dressing About the author: Helen Porter, internationally acclaimed celebrity chef, writes exclusively for www.helensrecipes.com |
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