Recipes for National Cooking Programme – Week Thirteen

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 8 September 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

Fish cakes

350g any white fish
250g potato
1 egg
3 tablespoons chopped parsley
pepper and salt
rapeseed oil

Cheesey Potato Cakes

250g potato
50g cheese
1 egg
3 tablespoons chopped parsley
pepper and salt
rapeseed oil

Tomato and Basil salsa

2 cloves of garlic chopped
dash of chilli powder or chilli oil if liked
250g cherry tomatoes
good sized handful of basil torn up
olive oil

Fish Cakes

Ingredients

350 g cooked fish, flaked
250g potato cooked
1 egg
about 3 tablespoons of chopped parsley
freshly ground pepper and salt
rapeseed oil for frying

Method

1. Poach the fish fillet in lightly salted water until it is opaque. Then remove the fish from
the cooking liquid, Skin it and flake into large flakes.
2. Peel the potatoes, cut into chunks and boil until soft.
3. Then drain off the water and, using a masher, mash until smooth.
4. Mix in the egg.
5. Mix in the seasoning.
6. When cool, form into little cakes of your chosen size and roll in flour.
7. Fry in oil gently so that the cakes brown on each side.
8. Drain on kitchen paper and serve hot.

Fish cakes can also be baked in the oven. Place the fishcakes on a well oiled baking sheet,
drizzle a little olive oil over them and place in oven of 200ºC/400ºF for about 25 minutes or until well browned and crisp on the outside

Cheesey Potato Cakes

Ingredients

250g potato – old not new
50g grated cheese of choice
1 egg
about 3 tablespoons of chopped parsley
freshly ground pepper and salt
rapeseed oil for frying

Method

1. Peel the potatoes, cut into cubes and boil until soft.
2. Drain off the water and, using a masher, mash the potato until smooth.
3. Add the cheese, egg and parsley to the potato and mix in well.
4. Season to taste.
5. When cool, form into little cakes of your chosen size and roll in flour
6. Fry in oil gently so that the cakes brown on each side.
7. Drain on kitchen paper and serve hot.

Cheesey potato cakes can also be baked in the oven. Place them on a well oiled baking sheet,
drizzle a little olive oil over them and place in oven of 200ºC/400ºF for about 25 minutes or until well browned and crisp on the outside.

Tomato and Basil Quick Salsa

Ingredients

4 tablespoons olive oil
2 cloves of garlic chopped
250g cherry tomatoes cut in half
good sized handful of basil torn up
salt and freshly ground black pepper
dash of chilli powder or chilli oil if liked

Method

1. Pour the olive oil into a saucepan and warm.
2. Add the garlic to the pan and allow it to warm and just to sizzle but not to brown or it will be bitter.
3. Add the tomatoes and basil to the pan.
4. Allow everything to sizzle and the tomatoes to start to break down.
5. Season to taste with salt and freshly ground pepper.
6. If you like chilli, add a small dash of chill oil or pinch of chilli powder to the mixture.
7. Serve either warm or cold.

This sauce is delicious with fish cakes or cheesey potato cakes.

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Classes

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