- 500g leftover cooked potatoes or mash from the chiller cabinet
- 418g can pink or red salmon , drained or leftover fresh salmon
- 140g frozen peas , defrosted
- handful mint leaves, roughly chopped
- 1 tbsp sweet chili sauce or 1 tsp hot chilli sauce
- 1 tbsp tartar sauce
- about 3 tbsp plain flour, for dusting
- 3 tbsps olive or vegetable oil
- salt to taste
- lemon wedges to serve, optional
- 1 If you are using leftover cooked potatoes, mash them until they are smooth. Flake the salmon into a bowl, removing any skin and bones. Add the peas, mint, tartar sauce and mashed potato, and season to taste. Mix well, then, using floured hands shape into 8 flat fishcakes. Dust with flour. Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in 2 batches for 3-4 minutes each side, turning carefully with a fish slice or spatula until golden and crisp. Serve with a squeeze of lemon and a green salad.
- Salmon Fishcakes (recipesfordisater.wordpress.com)
- Spicy fish cakes (thechillipad.wordpress.com)
- Flippen Lekka Fish Cakes (basadiblog.wordpress.com)
I have to share this recipe with you. Fat Free Pineapple Angel Food Cake and dont feel guilty for eating it
via Jo Cooks — Fat Free Pineapple Angel Food Cake.
You might also like this no egg no butter pineapple cake.
Rich Chocolate Truffle Torte
- 80g of butter
- 150g digestive biscuits, crushed
- 397g can sweetened condensed milk
- 550g plain chocolate
- 6 tbsps flavouring* (you can try mango syrup, cherry or concentrated orange juice)
- 300ml double cream
- sifted cocoa powder to sprinkle over the top OR…
- 150g plain or milk chocolate curls, to decorate (optional)
- Melt the butter and stir in the crushed biscuits. Press into the base of a 20cm (8 inch) loose-bottomed cake tin and chill.
- Meanwhile, put the milk, chocolate and flavouring in a large bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Using a hand whisk, beat until smooth. Leave to cool for 5 minutes.
- Whisk the cream into the chocolate mixture and pour over the biscuit base. Chill for 12 hours or overnight.
- To make the chocolate curls, melt the plain or milk chocolate and spread on a marble slab or cold metal baking sheet. Chill until just set, then, using a knife or a potato peeler, scrape across the chocolate to make curls.
- Scatter the chocolate curls or sifted cocoa over the cake.
Keep refrigerated until needed.
I have been married to hubby for 46 years. He was born in the Kashmir valley which the Mughal emperor Jahangir called “Paradise on Earth.” Now it is disputed territory administered by three countries: India” ,Pakistan and the People’s Republic of China. In 1947 he fled from the beautifull valley as war broke out. He was then raised in Azad Kashmir until the age of 18 and then he came to the UK to study in 1961.
Kashmir is known for the Kashmiri saffron, which is very expensive. But, only a small quantity of it provides flavour to a dish. Walnuts and almonds are available throughout the year. Shah Zira, Kashmiri chillies and honey are the other items which are grown in Kashmir. During festive occasions, the Kashmiris serve a feast called Wazwan. The Wazwan consists of 36 meat dishes prepared specially by highly trained chefs and eaten together. The feast begins with the passing around of the Tash-t-Nari for guests to wash their hands, followed by the various delicacies served in large silver platters or thramis piled high with long grained rice crowned with Dum Kokur (chicken cooked in saffron scented yoghurt), Alu Bukhara Korma (mutton simmered in a splendid sauce of yogurt, almonds and plums) along with methi, Rogan Josh, Kebabs, vegetables, gushtaba, Tabak Maaz (crunchy rib chops), Seekh Kababs and chutneys. The dessert is usually phirni and Kahwah. Kahwah is the green tea, flavoured with saffron, cardamom and almonds.
A form of Wazwan is still performed on a slightly smaller scale within Asian communities here in the UK particularly on special occasions and when you need to impress guests lol.
I have the honour of family, near, far and wide to be called one of the best cooks in Kashmiri cooking. I find it time consuming to write recipes as I never measure ingredients in this type of cooking, it is all by instinct and years of practice. You will find from time to time I will be posting when I remember to write it down whilst cooking.
The reason I am explaining all this is because I want to introduce my readers to The Curry Guy who I admire very much for his great recipes. They are so close to the Kashmiri cuisine I cook that there is no point in me writing all mine down here. The one I will share with you here today is for Rogan Josh. The only difference in my recipe is that I would use mutton or lamb with fresh green chillies instead of red chili powder and a good pinch of saffron. I love goat however and it makes a change to see Dan include this in his recipe.
Brilliant for an Englishman with no direct links to Kashmir lol. check out his website and buy his e-book because one day he could be famous.