OH brother, or rather Dear Reader, do WE have a recipe for YOU, are YOU ready for serious yumyum?
SHE has been making this delicious dish for a verrry long time! But it is, I guarantee, as good now as when Dagga-the-Parrot used to eat it over twenty years ago.
WE have seen and told YOU that the most read post now on MY blog is the one about the Gateau de Pommes de Terre Savoyard.. well, this recipe might give that one a good run for first place.. for Rosti, of course, also contains potatoes!
Avocado Salsa. MAKE this at least ONE hour before making the fish cakes.
2 large firm Tomatoes.
1ripe but firm Avocado.
1/2 small Red Onion.
2 tbs of fresh Lime juice.
Tobasco Sauce.
1 rounded tbs of hopped Coriander leaves.
Salt and freshly ground black Pepper.
Skin the tomatoes by pouring on boiling water over them, then leave for only ONE minute before draining them and slipping off the skins as soon as they are cool enough to handle.
Cut each tomato in half, then hold upside down and squeeze gently to extract the pips. Chop the tomato flesh as finely as possible.
Halve the avocado, remove the stone, cut each half into quarters, then peel off the skin, chop the avocado into minute quarters and then do the same to the red onion.
Combine everything in a bowl, add the seasoning, lime juice, tobasco and coriander, mix well, cover
the bowl with cling film and leave on the side for the flavours to develop.
Rosti & Salmon Fish Cakes.
1/2lb / 225 small RED potatoes.
3/4lb / 350g tail end of Salmon, skinned and deboned.
1heaped tbs of Capers, chopped if they are large.
2 tbs fresh Lime juice.
2 tbs fresh chopped Coriander leaves.
2 tbs of seasoned flour.
Groundnut Oil for frying.
Salt and paprika.
Coriander for garnishing.
Chop the salmon into fine chunks, place in a large mixing bowl with the capers, lime juice and chopped coriander leaves. Mix well and season with salt and paprika.
Wash potatoes, place in a saucepan with their skins on, add salt, then just cover them with boiling water from the kettle, put lid on and then boil the potatoes for 10 minutes ONLY.
When potatoes have had 10 minutes, drain them and peel (when they are cool enough to handle).
Use the coarse blade of a grater to grate into strips.
Mix gently with the fish mix, try not to break the grated potato bits,
Take tablespoonfuls on the mixture and shape into cakes, you will need to press the mixture together firmly, don't worry about the raggedy edges!
Dip each cake in the seasoned flour.
Measure 2 tablespoons of oil into a frying pan and heat until oil is really hot, then add the fish cakes.
Fry for 3 minutes on each side until crusty and golden. Drain on kitchen paper.
Serve with Avocado Salsa and say after ME..
"Slurp".. I do know other words but none that have the right amount of gravitas that is needed when talking about YumYum.
WE are having this on Thursday for supper, SHE is meeting Kay for lunch, then they plan to visit the lubbly-jubbly butcher and the equally lubbly-jubbly fishmonger and MY Cashew Nut supplier.
But now, work has to be done, goodness ME, it is nearly one of the afternoon clock, how time flaps by!
GeeGee Parrot.
February 18th, 2014.
SHE has been making this delicious dish for a verrry long time! But it is, I guarantee, as good now as when Dagga-the-Parrot used to eat it over twenty years ago.
WE have seen and told YOU that the most read post now on MY blog is the one about the Gateau de Pommes de Terre Savoyard.. well, this recipe might give that one a good run for first place.. for Rosti, of course, also contains potatoes!
Avocado Salsa. MAKE this at least ONE hour before making the fish cakes.
2 large firm Tomatoes.
1ripe but firm Avocado.
1/2 small Red Onion.
2 tbs of fresh Lime juice.
Tobasco Sauce.
1 rounded tbs of hopped Coriander leaves.
Salt and freshly ground black Pepper.
Skin the tomatoes by pouring on boiling water over them, then leave for only ONE minute before draining them and slipping off the skins as soon as they are cool enough to handle.
Cut each tomato in half, then hold upside down and squeeze gently to extract the pips. Chop the tomato flesh as finely as possible.
Halve the avocado, remove the stone, cut each half into quarters, then peel off the skin, chop the avocado into minute quarters and then do the same to the red onion.
Combine everything in a bowl, add the seasoning, lime juice, tobasco and coriander, mix well, cover
the bowl with cling film and leave on the side for the flavours to develop.
Rosti & Salmon Fish Cakes.
1/2lb / 225 small RED potatoes.
3/4lb / 350g tail end of Salmon, skinned and deboned.
1heaped tbs of Capers, chopped if they are large.
2 tbs fresh Lime juice.
2 tbs fresh chopped Coriander leaves.
2 tbs of seasoned flour.
Groundnut Oil for frying.
Salt and paprika.
Coriander for garnishing.
Chop the salmon into fine chunks, place in a large mixing bowl with the capers, lime juice and chopped coriander leaves. Mix well and season with salt and paprika.
Wash potatoes, place in a saucepan with their skins on, add salt, then just cover them with boiling water from the kettle, put lid on and then boil the potatoes for 10 minutes ONLY.
When potatoes have had 10 minutes, drain them and peel (when they are cool enough to handle).
Use the coarse blade of a grater to grate into strips.
Mix gently with the fish mix, try not to break the grated potato bits,
Take tablespoonfuls on the mixture and shape into cakes, you will need to press the mixture together firmly, don't worry about the raggedy edges!
Dip each cake in the seasoned flour.
Measure 2 tablespoons of oil into a frying pan and heat until oil is really hot, then add the fish cakes.
Fry for 3 minutes on each side until crusty and golden. Drain on kitchen paper.
Serve with Avocado Salsa and say after ME..
"Slurp".. I do know other words but none that have the right amount of gravitas that is needed when talking about YumYum.
WE are having this on Thursday for supper, SHE is meeting Kay for lunch, then they plan to visit the lubbly-jubbly butcher and the equally lubbly-jubbly fishmonger and MY Cashew Nut supplier.
But now, work has to be done, goodness ME, it is nearly one of the afternoon clock, how time flaps by!
GeeGee Parrot.
February 18th, 2014.
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