Fun Stuff > CHATTER
A Cooking Thread?
Carl-E:
I hope the food at the bar's decent!
Hoist a few for me.
Barmymoo:
I neither ate nor drank at the bar - it's the regular hangout for the college's lesbian crowd and we spent several hours laughing about various things and entertaining freshers. Then somehow it was 1am.
bainidhe_dub:
I ended up using a boxed mix I had around (Pillsbury's Pumpkin Quick Bread) and added about 3/4 cup total of fruit, no extra spices, and sprinkled with pecan bits on top. It turned out really well, and now I have all these bags of stuff, so I got 3 more boxes of mix last night. I'm going to try making little loaves to give people around Christmas or whatever.
TheEvilDog:
Don't have any photos for these yet, but I do like making them.
Salmon and Hake fish cakes.
Serves 4
450g of floury potatoes, cut into chunks
450g of mixed fish fillets (I went with Hake and Salmon), skinned.
Small dash of tarragon
2 tbsp of milk
1 tbsp plain flour
1 tbsp butter
1 egg, beaten
115g of breadcrumbs
4 tsbp of vegetable oil for shallow frying
Salt and pepper
1. Cook the potatoes in boiling water for about 15-20 minutes (I poke a chunk with a steak knife and lift it out. If it falls off by itself, its done). Drain well and mash them until smooth, using the butter, milk, salt and pepper.
2. Put the fish into a frying pan and pour in just enough water to cover the fish. Bring the water to boil and then let it simmer for 5 minutes (Honestly, I let it boil until the salmon has noticeable changes colour). When its done, remove the fish from the heat and let it cool. When its cool enough, break it into chunks.
3. Mix the fish, potatoes and tarragon together and form into either 4 large patties or 8 smaller ones.
4. Dust the fish cakes with flour, then dip them into the beaten egg, then dredge it in the breadcrumbs. Put the fish cakes into the fridge for at least 30 minutes.
5. Heat a frying pan to a medium heat with the oil and fry the fish cakes for 5 minutes each side, until the breadcrumb coating is browned.
6. Serve with a salad of your choice and lemon slices and then scoff them down.
The Seldom Killer:
Was making lemon curd last night and had some left over after filling two jars. Added a bit of cooking whiskey. Quite nice indeed.
Have also put down some garlic to pickle. It's just with peppercorns, mustard seeds and lemon peel. Am thinking about another more adventurous version, maybe with anchovies and some herbs. Alternatively I might go down the route of a roast garlic chutney.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version