Recipes for National Cooking Programme – Week Five

We’re very excited to launch our National Cooking Programme an ‘oven-ready’ programme of x20 FREE online interactive classes for teenagers wanting to learn to cook. Here is what we’ll be cooking on Wednesday 14 July 2021 at 5.30pm which will be livestreamed on Instagram and YouTube.  Please get prepared with the ingredients and familiarise yourself with the recipe so you can cook along with us.

Shopping list

Firstly, here is a handy shopping list for all of the ingredients required

300g/12oz potatoes (not new ones – they must be old potatoes as new ones do not mash)
375g/15oz white fish fillets like haddock, cod, hake or coley
handful of fresh parsley
ground pepper
salt
2 eggs
rapeseed oil or olive oil
225g/8 ozs very ripe mini plum tomatoes
1 red onion or other onion
1 red pepper
dash of chilli oil or pinch dried chilli powder
clove garlic
balsamic vinegar

Fish Cakes

 

Ingredients 

300g/12oz potatoes (not new ones – they must be old potatoes as new ones do not mash)
375g/15oz white fish fillets like haddock, cod, hake or coley
3 tablespoons of chopped parsley
freshly ground pepper and salt
2 eggs
rapeseed oil or olive oil for baking the fish cakes

Method

1. Peel the potatoes and cut into chunks, place in a saucepan, cover with water and boil
them until they are soft.
2. Place the fish in a pan, just cover with water and bring up to the boil. Then turn down
the heat and wait until the fish becomes opaque and turns white and milky. Fish cooks
quickly so this will not take long. Set aside.
3. Take the fish and break into bite sized pieces – known as flaking the fish
4. Once the potatoes are soft, pour off the liquid and mash them.
5. Add the flaked fish to the mashed potatoes. The mash will be dry.
6. Add the chopped parsley as well as the salt and pepper to the fish and mashed potatoes.
7. Mix in the eggs so that the mixture all holds together.
8. When cool enough to handle, form into balls of your chosen size and flatten. Then roll
them in flour as this will help them not stick to the pan.
9. Place the fishcakes on a well oiled baking tray and sprinkle a few drops of oil on the top
of each fishcake too.
10. Place the tray in a hot oven 200ºC/400ºF for about 25 minutes or until the fishcakes are
well browned and crisp on the outside.
11. When cooked, using a spatula, remove them from the oven and drain on kitchen paper.

Fish cakes can also be fried in a pan but need a lot more oil. Frying is a lot more unhealthy than oven frying but the taste of those fishcakes done in the oven will be the same.

Fishcakes are enhanced by serving with a sauce – even ketchup – or a homemade salsa.

 

Tangy Fresh Tomato Relish

 

Ingredients

225g/8 ozs very ripe mini plum tomatoes
50g/2 ozs red onions or other onions
1 red pepper
handful of parsley
dash of chilli oil or pinch dried chilli powder
1 clove garlic
5 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper to taste

Method

1. Cut the tomatoes in half or into quarters.
2. Slice the onions into thin strips.
3. Blanch the onions by pouring sufficient boiling water over them to cover. Allow to stand
for a couple of minutes. Drain off the boiling water and refresh the onions by pouring cold water over them. Drain well. This will take away the raw onion flavour.
4. Slice the red pepper into thin strips.
5. Chop the parsley very finely.
6. Place the tomatoes, blanched onions, red pepper and parsley in a bowl.
7. Chop the garlic very finely and place in a measuring jug.
8. Add the olive oil and balsamic vinegar to the jug and mix all together.
9. Taste for seasoning and add salt and pepper to taste.
10. If you like chilli, add a dash of chilli oil or pinch of chilli pepper.
11. Pour the dressing over the other ingredients and mix well.
12. Great sauce to eat with fish cakes!

If using dried chilli powder, use a teaspoon to take it out of container and watch your eyes as chilli is very painful if it lands on any part of your face and particularly your eyes.

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