EASY CHRISTMAS CAKES RECIPES RECIPES

Name: Crab cakes
Total time: 25 min
Yield: 10
Cuisine: https://schema.org/LowLactoseDiet
Ingredients: 3 spring onions; ½ a bunch of fresh flat-leaf parsley; 1 large free-range egg; 750 g cooked crabmeat from sustainable sources; 300 g mashed potatoes; 1 teaspoon ground white pepper; 1 teaspoon cayenne pepper; plain flour for dusting; olive oil; watercress; tartare sauce

CRAB CAKES | JAMIE MAGAZINE RECIPES

Crab cakes | Jamie magazine recipes image

Total Time 25 minutes

Yield 10

Number Of Ingredients 11

Ingredients

3 spring onions
½ a bunch of fresh flat-leaf parsley
1 large free-range egg
750 g cooked crabmeat from sustainable sources
300 g mashed potatoes
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
plain flour for dusting
olive oil
watercress
tartare sauce

Steps:

1. Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
2. Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
3. Refrigerate for 30 minutes, then shape into 6cm cakes.
4. Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
5. Serve with pinches of watercress and a dollop of tartare sauce.

Nutrition Facts : Calories 221 calories, FatContent 14.1 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 14.7 g protein, CarbohydrateContent 9.4 g carbohydrate, SugarContent 1 g sugar, SodiumContent 1.3 g salt, FiberContent 0.7 g fibre

SALMON FISH CAKES RECIPE | JAMIE OLIVER FISH RECIPES ...

Salmon fish cakes recipe | Jamie Oliver fish recipes ... image

Effortless cooking at its best, these easy fishcakes are packed with flavour. They’re beautifully rustic in style, and absolutely delicious. Serve as is, or with rice, noodles or in a pitta.

Total Time 22 minutes

Yield 4

Number Of Ingredients 5

Ingredients

1 stick of lemongrass
6 cm piece of ginger
½ a bunch of fresh coriander (15g)
500 g salmon fillets skin off, pin-boned, from sustainable sources
4 teaspoons chilli jam

Steps:

1. Whack the lemongrass against your work surface and remove the tough outer layer.
2. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
3. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
4. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
5. Divide into 4, then shape and squash into 2cm-thick patties.
6. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
7. Cook the patties for 2 minutes on each side, or until nicely golden.
8. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
9. Serve sprinkled with the drained coriander.

Nutrition Facts : Calories 277 calories, FatContent 17.2 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 25.7 g protein, CarbohydrateContent 4.8 g carbohydrate, SugarContent 3.8 g sugar, SodiumContent 0.7 g salt, FiberContent 0.1 g fibre

More about "easy christmas cakes recipes recipes"

CRAB CAKES | JAMIE MAGAZINE RECIPES

From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 221 calories per serving

1. Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
2. Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
3. Refrigerate for 30 minutes, then shape into 6cm cakes.
4. Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
5. Serve with pinches of watercress and a dollop of tartare sauce.

See details

SALMON FISH CAKES RECIPE | JAMIE OLIVER FISH RECIPES ...

Effortless cooking at its best, these easy fishcakes are packed with flavour. They’re beautifully rustic in style, and absolutely delicious. Serve as is, or with rice, noodles or in a pitta.
From jamieoliver.com
Total Time 22 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 277 calories per serving

1. Whack the lemongrass against your work surface and remove the tough outer layer.
2. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
3. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
4. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
5. Divide into 4, then shape and squash into 2cm-thick patties.
6. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
7. Cook the patties for 2 minutes on each side, or until nicely golden.
8. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
9. Serve sprinkled with the drained coriander.

See details

CHRISTMAS FAIRY CAKES RECIPE | DELICIOUS. MAGAZINE

These scrumptious Christmas fairy cakes are a great way to get your kids involved with holiday baking.
From deliciousmagazine.co.uk
Total Time 0 minutes
Cuisine British recipes
Calories per serving

Fill the paper cases three-quarters full with the mixture. Bake for 15-18 minutes, until golden. Ask an adult to remove the tins from the oven and transfer the cakes to a wire rack. Put the icing sugar into a bowl, add a little hot water to mix to a thick pouring consistency. Spoon the icing onto the cakes and decorate with silver balls, candles and fondant icing. Leave to set. Store in an airtight container.

See details

CRAB CAKES | JAMIE MAGAZINE RECIPES

From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 221 calories per serving

1. Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
2. Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
3. Refrigerate for 30 minutes, then shape into 6cm cakes.
4. Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
5. Serve with pinches of watercress and a dollop of tartare sauce.

See details

SALMON FISH CAKES RECIPE | JAMIE OLIVER FISH RECIPES ...

1. Whack the lemongrass against your work surface and remove the tough outer layer.
2. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
3. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
4. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
5. Divide into 4, then shape and squash into 2cm-thick patties.
6. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
7. Cook the patties for 2 minutes on each side, or until nicely golden.
8. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
9. Serve sprinkled with the drained coriander.

See details

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