SALMON FISH CAKE RECIPE

Ingredients

Serves 4

350g of Maris piper potatoes/ Yam cut into chunks 

200g of smoked salmon

1 teaspoon of grated ginger

1 finely diced de-seeded red chilli

60g of chopped coriander

100g of chopped Spring onions

Half a teaspoon of lime rind

1 beaten egg

100g breadcrumbs 

1 tablespoon of sunflower oil

Method

In a bowl mix the grated ginger, chopped coriander, lime rind, diced chillies, spring onions and season with salt and pepper.

Boil your potatoes or Yam in water for about 12-15 minutes or until tender (poke a fork into the potato/yam and if it runs smoothly without any resistance, then it's done).

Drain the potatoes/yam into a colander and leave it to steam dry

Blitz your smoked salmon roughly or better still roughly chop it, using a chopping board into small chunks. 
In a bowl use a fork to break the potatoes into large flakes. 

Combine the salmon, potatoes and herb mix together and shape into a ball and then press it down gently in the middle to a disc shape.

Place the salmon in a fridge for a minimum of 20 minutes. This allows the cake to hold it's shape and for the flavours to infuse. (You can also freeze the cakes (not for more than a month) and use it whenever you need to)

Take the salmon cakes out of the fridge at least 10 minutes before you fry them. 

Place the beaten egg and breadcrumbs in two separate bowls.

Heat the oil in a frying pan on a medium heat. 

Take each cake, dip it in the beaten egg, dip into the breadcrumbs and to the frying pan.

Fry the cakes for about 3 minutes on each side or till golden brown and serve with salad. 

Alternatively, pre-heat the oven to 180*c.

Heat the oil on a high heat

Brown the cakes for a minute on each side and transfer to the oven. Bake for about 8-10 minutes and serve with your favourite salad. Enjoy!

All recipes are by the owner of this blog. Find more inspiring recipes like this whole baked Salmon recipe, on my YouTube channel, 'Ndudu by Fafa'. Don't forget to subscribe , try the recipe and leave comments about your experience. 

  

CRUMBLY SHORTCRUST PASTRY RECIPE

Homemade, shortcrust pastry is not as scary as you think, to make. Most people shy away from making their own and settle for a shop bought option. Try practising this easy to follow recipe and be creative by adding different herbs and spices.  Be warned, you might just keep making your own pastry , after trying this recipe. Try the recipe, leave a comment, share with friends and family and don't forget to subscribe. 

Ingredients; 

Serves 8

Short crust pastry

500g of plain flour

1 tablespoon of baking powder 

2 large, beaten free range or organic eggs. I prefer using duck eggs for my pastry (as it makes for a lighter pastry).

250g of cubed cold butter 

Salt and pepper to taste

1 teaspoon of Thyme (Optional)

Try adding spices or herbs to the mix, for added flavour. 

Sift the flour, black pepper and baking powder into a bowl.

Add the salt, cubed butter and rub between your fingers till you have a breadcrumb consistency.

Alternatively add the flour , pepper, baking powder, salt and butter to a food processor and pulse to a breadcrumb consistency. This should take less than a minute.

Add the beaten eggs to the flour to form a dough. 

Please don't overwork the dough. You want it crumbly, crunchy and moist, when cooked. 

As you'll notice above, the dough is crumbly and not overworked. 

In the name of not overworking the dough, I cover the dough with a cling film . I scoop the contents into the cling film and roll it into a ball. 

Wrap the dough in a cling film and place it in the fridge for about 45min. 

Guinea Fowl in thyme and sesame

Ingredients: 

Butter milk

2 tablespoon of sesame oil

1 tablespoon of fish sauce

half a teaspoon of cumin powder

1 tablespoon of fresh ground ginger

1 tablespoon of fresh ground garlic

Bunch of thyme

freshly ground black pepper

Salt to taste

300ml of stock

3kg of guinea fowl

Method: 

Mix in a bowl the sesame oil, butter milk, fish sauce, cumin powder
ground ginger, garlic, thyme, freshly ground black pepper and salt
Spatchcock the guinea fowl (details of how to spatchcock poultry will be available on my blog soon)

Pour the marinade over the Guinea Fowl and use your hand to massage the it in. 

Marinade the guinea fowl for at least 4 hrs in a fridge.

In a preheated oven of 180*c place your guinea fowl in a roasting tin (cover with a foil)

Place your guinea fowl in the oven for 20minutes
Then add 300ml of stock

Place your guinea fowl back in the oven for a further 20min
Take the guinea fowl out of the oven and leave to rest for at least 5minutes before serving.

Best served with steamed cabbage & Beurre noisette (browned butter)

Dinner is served!!!