Text 30495, 85 rader
Skriven 2012-10-19 06:16:30 av Dave Drum (1:261/38)
Ärende: Chile 1964
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fishcakes with Chile & Tomato Jam
 Categories: Seafood, Vegetables, Potatoes, Chilies
      Yield: 4 Servings

MMMMM----------------------------JAM---------------------------------
      3    Red chilies
     12    (or so) cherry tomatoes
      3 tb Red wine vinegar
    150 g  Sugar
      2 cl Garlic

MMMMM-------------------------FISHCAKES------------------------------
    420 g  Fish (haddock, etc) filets
    250 g  Raw king prawns
    400 g  Russet potatoes
           Butter
           Breadcrumbs
      1 lg Egg; lightly beaten
      4    Spring onions
      1 ts Ground chile
           Salt & pepper
        sm Bunch of parsley
           Zest of a lemon

  To make the chile & tomato jam:

  De-seed and fine chop the chilies (or you can leave them
  in for some extra heat) chop the tomatoes up into little
  chunks (you can remove the seeds if you like) Crush the
  garlic. Heat a small saucepan, add off of the sauce
  ingredients, bring to the boil, reduce the heat and simmer
  until it has reduced to a nice sticky consistency.
  transfer to a pot or jar and leave to cool.

  To make the fish cakes:

  Peel the potatoes, boil them until soft, drain, mash well
  with a big knob of butter, leave to cool.

  Poach the fish in some water until it flakes off the skin
  with ease, remove all the skin and bones, set aside.

  Remove a few prawns and set aside (these will be used for
  garnish and cooked at the last minute)

  Roughly chop the rest of the prawns and fry in a little
  oil until cooked, allow to cool.

  Chop the spring onions, then add them along with the lemon
  zest, chile powder and parsley to the mash, mix well then
  season with salt and pepper, add the prawns and fish and
  gently mix in.

  Shape the mixture into little patties, wrap in clingfilm
  then leave until ready to cook.

  When ready to cook, dip each fishcake into the beaten egg
  followed by the breadcrumbs, heat some oil in a frying
  pan, then fry the fish cakes for a few minutes on each
  side, until golden on the outside and hot in the middle.
  (you can then put them in the oven to keep warm if you
  wish)

  This makes 12 small fishcakes.

  Quickly fry the remaining prawns and place on some kitchen
  paper.

  Serve the fishcakes on some salad with a dollop of chilli
  jam on top and garnish with the cooked whole prawns.

  Serves four

  From: http://blog.chilliupnorth.co.uk

  Uncle Dirty Dave's Archives

MMMMM

... An object in possession seldom retains the charm that it had in pursuit.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)