July 2010 Archives

Stats
Serves: 4
Prep Time: 20mins
Cook Time: 10mins

Ingredients
1 part-baked baguette (approx 45cm length)
250g cherry plum tomatoes
1 large mild red chilli
Balsamic syrup/glaze
Basil leaves
1tsp olive oil
1/2tsp balsamic vinegar
1/2tsp soy sauce
1 clove of garlic, peeled
Fresh parmesan, shaved

Method

1. De-seed and finely chop the tomatoes and place in a bowl
2. Finely chop the basil leaves and add to the bowl
3. De-seed and finely chop the chilli and add to the bowl
4. Add the olive oil, soy sauce and balsamic vinegar to the bowl, stir, season well and leave to rest for 20 minutes
5. Bake the baguette, allow to cool slightly, cut in half width-ways and then length-ways and then toast
   
6. Cut the end off the clove of garlic and rub the cut end lighly over the bread
7. Drain any excess liquid from the tomato mixture
   
8. Place the baguette portions on plates, heap with the tomato mixture, place shavings of parmesan on top and then drizzle with balsamic glaze
   

Stats
Serves: 8 for a starter, 4 for a main course
Prep Time: 30mins
Cook Time: 20mins (for the fishcakes themselves, once prepared)

Ingredients
400g fresh cod
400g peeled floury potatos
200g fresh breadcrumbs
25g butter
3 medium eggs
100g plain flour
20g bunch of flat leaf parsley, chopped
150ml milk
200ml water
2 bay leaves
Freshly ground nutmeg
Grated zest of one lemon


Method

1. In a wide flat bottomed pan, heat the milk, water and bay leaves before adding the cod.
2. Allow the cod to cook at a simmer for 4-5 minutes, remove from the heat and allow to sit in the hot liquid for 10 minutes.
3. Chop the potatoes into equal sized pieced and cook until ready to mash.
4. Mash the potatos, adding the butter, salt, pepper, few spoons of the cooking liquid from the fish, ground nutmeg and the leon zest.
   
5. Flake the fish into the potato, add the chopped parsley and combine gently.
6. Separate the mixture into 8 pieces and shape into rounded flat cakes and coat each cake well in flour.
7. Lightly beat the eggs to combine the yolk and white and place in a lipped plate / pasta dish. Place the breadcrumbs in another dish.
8. Coat each fishcake in egg, then breadcrumbs, then egg again and, finally, breadcrumbs again.
9. Place the fishcakes in the fridge to cool for an hour, if possible, as this makes them handle better when cooking.

To Cook

1. Pre-heat the oven to 160 degrees.
2. Heat some oil in a frying-pan over a medium heat and cook the fishcakes for 2 - 3 minutes on each side.
3. Place the fish-cakes in the oven for 15 minutes to ensure they're heated through

Notes
Fantastic when served with a rocket salad and home-made tartare sauce