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Sweet potato fish cakes with a delicious garlic and chilli sauce.
A very easy to make recipe for restaurant standard fish cakes. Using tinned salmon and crab along with a few kitchen essentials, this recipe is a real winner. The sauce made from butter, garlic, chilli, lemon, white wine, fish stock, parsley, tarragon and diced tomato completes the dish.
The two most important things are to make sure the sweet potato mash is as dry as possible and also to avoid the temptation to turn them too early in the pan – otherwise they will not hold together as you cook. Please don’t mistake the colouration for burning, it’s this crust that holds the cakes together.
This recipe makes 6-8 fishcakes
For the Fish Cakes:
750g Sweet potatoes – peel and thinly slice
250g shredded crab meat – 2 small tins drained of brine
200-225g red salmon – 1 small tin drained of brine
1/2 tsp sweet smoked paprika
1/2 tsp freshly ground black pepper
25-50g breadcrumbs – see notes below
2- 4 tbsp. oil to pan fry – I used Scottish rapeseed oil.
You require a food processor for this recipe
For the Sauce:
2 round tomatoes – diced
1/3 glass of dry white wine
3 cloves garlic – crush or finely chop
1 red chilli – deseed and finely chop
200ml fish stock
1 tbsp. fresh squeezed lemon juice
1/2 tsp dried tarragon
1/2 tsp dried parsley
Freshly ground black pepper – to taste
Method: Start by par boiling the sliced sweet potatoes – put them in a pan of cold water, heat through to the boil then simmer for 7-8 minutes. Drain them then put them back in the dry pan over a low heat for a few minutes (shaking the pan occasionally), then turn off hob and let the residual heat dry the potatoes. If they still seem wet leave them on the heat for a few more minutes. It is vital to dry the potatoes out as much as possible.
Once dried and cooled transfer the potatoes into a food processor. Add 25g breadcrumbs, 1/2 tsp black pepper, the crab and salmon and blitz until combined into a smooth paste. Check the consistency of the paste – you want it to be thick enough that patties can be formed in your hands without them immediately falling apart. If when you test the mixture it seems too wet add the rest of the breadcrumbs as they will absorb the excess moisture.
Start forming the fish cakes – you want them to be about 3cm thick and slightly wider than a standard coffee mug. Don’t make them much bigger or thicker than this as they may not hold together when cooked if they are too big or cook in the middle if they are too thick. See the picture at the top for an example of size. AS you form each one set aside on a plate ready to pan fry.
Before pan frying the fish cakes start to make the sauce as you want the sauce to reduce and intensify in flavour. Start by melting the butter in a small frying pan (a wide pan will reduce far quicker than a saucepan) then add the garlic and chilli then fry for 3-4 minutes stirring frequently. Next add the white wine and cook it off for a few minutes, then add the fish stock along with the dried herbs. Stir well and leave sauce simmering on a medium low heat for 10-15 minutes or until it has reduced by half. Turn off the heat as the sauce will be reheated when the fish cakes are ready – the tomatoes, pepper and lemon juice are added as the sauce
To pan fry the fish cakes – use a wide plat non stick frying pan, take care not to overload the pan as you need enough room to flip the fish cakes, cook in batches of max 4 if using a 30cm frying pan like me. Heat 2 tbsp. oil in the frying pan over a medium high heat. Add the fish cakes one at a time, giving them a final squeeze into shape just as you add them into the pan. They will need approx. 4 minutes on first side – the clue that they are ready is you should be able to see the crust forming on the edges and the cakes should easily slide on the pan. It is vital not to turn them too early as the cakes will either fall apart or loose shape. Once turned they should cook slightly quicker on the other side – approx. 3 minutes . Again the fish cakes will slide easily on the pan when the crust is formed and they are ready. Transfer to the plate ready to serve, or place on a baking tray and keep in a warm oven if you are making two batches.
To finish the sauce – heat the sauce through over a medium heat, once hot add 1 tbsp. freshly squeezed lemon juice and the diced tomatoes, stir through the sauce and continue to cook for 1-2 minutes. You want to warm the tomatoes through but not cook them, they bring a freshness and balance to the rich slightly acidic sauce. Add a little freshly ground black pepper to taste, then get ready to serve.
Place the cooked fish cakes on a serving plate and spoon some of the sauce over the fish cakes and onto the plate as shown in the pictures. Enjoy!
Prawns marinated then roasted in a very hot oven, served with a delicious Makhani style curry sauce. Delicious!
King Prawns are butterflied then marinated in yogurt, garlic, cumin seeds, chilli powder, turmeric, garam masala, salt and lemon juice. They are put on skewers then roasted in a very hot oven to try to replicate the traditional clay ovens used in Indian cuisine – which I’m guessing you don’t have either. The result is juicy prawns with a really delicious coating.
The sauce is made from tomatoes, onion, chilli, ginger, garlic, mustard seeds, almonds, desiccated coconut, bay leaf, cardamom, cloves, tomato pure, sugar, salt, and a little butter at the end to give it that classic gleam.
It may seem like a lot of ingredients, but really its quite easy. You can serve the dish with choice of rice or Indian bread, I opted for a good shop bought roti.
Preparation and cooking 35-40 minutes (plus 1hr marinating time)
225-250g raw king prawns – devein and butterfly
150-175g Greek yogurt
4 cloves garlic – thinly slice
1 tsp salt
1 tsp cumin seeds
1/2 tsp hot chilli powder
1/2 tsp turmeric
1/2 tsp garam masala
Juice of half a lemon
4 long wooden skewers – soak in water before use
Method: Mix all the marinade ingredients (minus prawns) in a large mixing bowl until the spices and yogurt combine. Devein and butterfly the prawns and add them to the marinade. Mix gently until all the prawns are fully coated, then cover and place in a fridge for at least 1hr, or preferably overnight.
After this remove from the fridge and leave for 20 minutes to get to room temperature. Skewer the prawns, skewering at both ends so the prawns are skewered twice (head and tail). Have the prawns close together but not squashed – see picture below.
See the method for the sauce for cooking instructions, as these cook quickly and should be done when the sauce is ready.
3 medium size white onions – dice
2 large green chillies – remove stalk, slice
2 tsp mustard seeds
1-2 tbsp. vegetable oil
6 large round tomatoes – quarter
3 tbsp. desiccated coconut
2 tbsp. sliced almonds
1 bay leaf
6 cardamom pods
6 cloves garlic – crush or roughly chop
Thumb sized piece of root ginger – roughly chop
1 tsp salt
3-4 tsp brown sugar
2 tsp tomato pure
2 mugs of water
1/4 tsp ground fenugreek
25-35g butter – cut into cubes
1/2 tsp garam masala
2-3 tbsp. chopped coriander as garnish
You need a blender and deep non stick pan with a lid
Method: Start by heating the oil in the pan, once hot add the onions and stir fry for 6-8 minutes until the onions colour. Next add the chillies, bay, cloves and cardamom and continue to fry for 2-3 minutes.
Add the garlic, ginger, tomatoes, tomato pure, almonds and desiccated coconut and fry for 2-3 minutes, stirring occasionally. Add 2 mugs of water and stir well, bring to the boil then reduce to a simmer, cover and leave to bubble away for 20-25 minutes.
After this carefully remove the lid, then fish out the bay, cardamom and cloves. Add 1 tsp salt and 3-4 tsp of brown sugar, stir well until combined with the sauce.
Leave sauce to cool (to prevent burns) and use the stick blender to form a smooth sauce. As the sauce cools pre heat your oven to its maximum setting.
Place the sauce back on a medium heat, stir and gently heat the sauce through. Add the garam masala and fenugreek – use your fingers and sprinkle them in otherwise they will form clumps that will be difficult to dissolve. Add the butter and stir it into the sauce as it melts.
Once your oven is preheated to its hottest setting, lay the skewered prawns on a baking tray – use a swiss roll style one as water will come out the marinade as it cooks. Add the prawns to the preheated oven and as they go in reduce heat to 220°C and cook them for 5 minutes. Remove tray from oven, drain off the liquid and return to oven for a further minute. Remove from oven and get ready to serve.
Before serving heat the sauce through until it bubbles. Ladle into serving bowls and sprinkle some coriander on top. Place on a serving plate and add the skewers alongside, as pictured below.
King prawns, potatoes and carrots in a delicious spiced lentil and tomato curry sauce.
A easy to make curry dish guaranteed to impress your friends and family – they won’t believe you didn’t pick it up from your local Indian restaurant.
Serve with choice of rice or Indian bread.
Preparation and cooking time around 1 hour
200-250g raw king prawns – devein, butterfly
100g peeled new potatoes – cut into small pieces to cook quickly
5-6 round vine tomatoes – cut into quarters
75g red spilt lentils – rinse thoroughly until water runs clear
1 medium/large carrot – peel and thinly slice into discs
2 tbsp. vegetable oil
1 tsp mustard seeds
2 medium size white onions – peel and dice
2 medium size red onions – peel and dice
1 small bulb of garlic – peel, crush
15-20g ginger – peel, thinly slice
1 heaped dessert spoon sliced Almond
2 bay leaves
5 cardamom pods
1/2 tsp cumin seeds
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/4 tsp ground fenugreek
80g red split lentils – rinse thoroughly
1 tsp salt – plus extra to taste
water – see method
20-25g butter – cut into cubes
2-3 tbsp. chopped coriander leaf
Note: You require a stick blender (or glass blender) for this recipe
Method: Start by boiling the potatoes for 7-8 minutes , then drain them and set aside ready to add to the curry.
In a deep pan heat 2 tbsp. vegetable oil over a medium high heat and add a teaspoon of mustard seeds. Let the oil heat until the mustard seeds start popping like popcorn. Add the onions and fry for 5-6 minutes, stirring occasionally until the onions start to colour. Add the garlic, ginger, bay leaves, cardamom, cloves, tomatoes and sliced almonds and stir through the fried onions. Next add half a teaspoon of cumin seeds, ground turmeric, ground coriander and a quarter of ground fenugreek. Stir well and fry the mixture for 4-5 minutes.
Next add the washed lentils and stir well, then add enough water to completely submerge the mixture (I added 2 and a half mugs of water) and a teaspoon of salt. Stir well, bring to the boil, then simmer for 20 minutes, stirring frequently. After this remove the bay leaves, cardamom pods and cloves from the sauce and blend into a smooth sauce.
Add the cooked potatoes and the thinly sliced carrot (these are both cut into small pieces so they cook quickly) and gently simmer in the sauce for 10-15 minutes, stirring frequently as lentils can stick to pans and burn. Taste test the sauce – you may want to add more salt or add more water, depending upon how thick you like your sauce. If your sauce is too runny simply continue to simmer until it reduces to your preference.
When the sauce add the cubes of butter and stir them into the sauce, this will add flavour and the classic gleam to the curry sauce. Complete the dish by adding 1 tbsp. of chopped coriander and the raw king prawns – let them gently poach in the sauce and serve as soon as they turn from grey to pink.
Ladle into bowls and garnish with the rest of the chopped coriander, enjoy!
Linguine pasta with king prawns, in a delicious sauce made from red pepper, tomato, garlic, basil, oregano, onion, flavoured with a stock made from the prawn heads and shells.
In this dish I use a simple stock made from prawn shells and heads to get every bit of flavour from the prawns. This is added to a flavour base (red pepper, garlic, tomato, basil, oregano, tomato pure, olive oil and onion) and cooked down to intensify the flavour. The sauce is completed with seasoning and a little sugar for sweetness. The raw prawns are gently cooked in the sauce, then the pasta is added to the sauce for the final few minutes of cooking, then finished with a little lemon juice.
I am really proud of this recipe and hope you like it as much as I do. Its very easy to make and certain to impress friends and family.
Preparation time 15 minutes, cooking time 12-15 minutes
150g good quality dried linguine – cook as per packet instructions to al dente
250-300g Raw whole King Prawns – see method
1-2 tbsp. olive oil
1 red bell pepper – remove stalk and seeds
1 large beef tomato – remove core
12 basil leaves – plus a few extra for a garnish
1 medium size red onion – peel
4 large garlic cloves – peel, crush
1 tsp dried oregano
1 tbsp. tomato pure
1 tsp brown sugar
Freshly ground black pepper – see method
Salt to taste – season at end once stock has reduced
Juice of half a lemon – cut other half into wedges to serve
You require a mini chopper of food processor for this recipe
Method: Begin by removing the shells and heads from the raw prawns, devein the prawns and set aside.
Pour 250-300ml of water into a sauce pan and bring to the boil, add the prawn shells and heads and simmer for 10-15 minutes until stock has reduced to 200ml. Unlike stocks from vegetables or animal bones stocks made from shellfish absorb all the flavour very quickly. Once reduced set aside ready to add to the dish.
Make the flavour base by adding the red pepper, basil, oregano, garlic, tomato, tomato pure, onion and olive oil to the mini chopper, blend until a smooth sauce is formed. Set aside ready to add to the pan.
Cook the pasta as per packet instructions (around 10-12 minutes), as soon as this starts begin to cook the pasta sauce. Heat a non stick frying pan over a medium heat and add the blended sauce, stir frequently and cook for 5 minutes to bring out all the flavours in the sauce. Take care not to burn the sauce and if it begins to catch on the pan add a little of the prawn stock to loosen it.
Next add the prawn stock to the pan, stir well, increase heat to bring to the boil, then reduce to a simmer. Add a tsp of brown sugar and a generous amount of black pepper, do not add any salt until the dish is reduced. Keep simmering and stirring occasionally until sauce has reduced in half (should take 4-5 minutes), then taste test and add salt to taste.
Once the pasta is cooked drain it and set it aside ready to add to the pan.
Add the raw prawns to the simmering sauce and gently stir until they change from grey to pink (60-90 seconds), take care not to overcook them. I would recommend deliberately undercooking them here as they will finish cooking as you add the pasta.
Add the cooked pasta to the sauce and gently stir the sauce through the pasta and cook for 1 minute. Finish the dish by adding juice of half a lemon and stir through to lift the sauce.
Serve immediately and garnish with a few torn basil leaves.