JAMIE OLIVER CAKES RECIPES

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PEA & SALMON FISHCAKE RECIPE | JAMIE OLIVER RECIPES



Pea & salmon fishcake recipe | Jamie Oliver recipes image

A simple and really tasty fishcake recipe that's easy for the kids to help out with. This is recipe is just as delicious made with tinned tuna, or you could swap the regular potatoes for a few sweet potatoes. Have fun!

Total Time 1 hours 30 minutes

Yield 4 (makes 8 fishcakes)

Number Of Ingredients 8

50 g fresh or frozen peas
600 g potatoes
½ a bunch of fresh chives (15g)
2 x 180g tins of salmon from sustainable sources
1 lemon
1 tablespoon plain flour plus extra for dusting
1 large free-range egg
olive oil

Steps:

    1. Half-fill a large saucepan with cold water and add a tiny pinch of salt.
    2. Place on a high heat and bring to the boil. Meanwhile…
    3. If using fresh peas, pod them into a bowl, then leave to one side.
    4. Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.
    5. Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile…
    6. Finely chop the chives and add them to a mixing bowl.
    7. Drain the salmon in a sieve over the sink .
    8. Add the salmon to the bowl, using a fork to flake it into small chunks.
    9. Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely. Meanwhile…
    10. Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour.
    11. Crack in the egg and season with a tiny pinch of pepper.
    12. Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well.
    13. Add the mash to the bowl, then mix together until really well combined.
    14. Sprinkle a little flour over a clean work surface and onto a large plate.
    15. Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.
    16. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
    17. Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.
    18. Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice.
    19. Cut the zested lemon into wedges.
    20. Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over.

Nutrition Facts : Calories 383 calories, FatContent 16.5 g fat, SaturatedFatContent 2.8 g saturated fat, ProteinContent 25 g protein, CarbohydrateContent 31.9 g carbohydrate, SugarContent 1.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

ROASTED POTATOES RECIPE | JAMIE OLIVER RECIPES



Roasted potatoes recipe | Jamie Oliver recipes image

Everyone loves roasties – a few tricks and flavour combos will give you a real crowd pleaser

Total Time 1 hours 35 minutes

Yield 6

Number Of Ingredients 11

1.5 kg Maris Piper potatoes
1 bulb of garlic
red wine vinegar
3 tablespoons olive oil
1 bunch of fresh rosemary
50 g unsalted butter
1 bunch of fresh sage
1 clementine
2 tablespoons goose fat
1 bunch of fresh thyme
2 fresh bay leaves

Steps:

    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
    3. Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
    4. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
    5. At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
    6. Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
    7. Now’s the time for my trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
    8. Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. If opting for flavour combo 2, peel in a good few strips of clementine zest with a speed-peeler – you won’t eat these but they’ll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
    9. Add your chosen flavour combo to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious.
    10. Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!

Nutrition Facts : Calories 258 calories, FatContent 7.4 g fat, SaturatedFatContent 1 g saturated fat, ProteinContent 5.6 g protein, CarbohydrateContent 44.8 g carbohydrate, SugarContent 1.6 g sugar, SodiumContent 0.6 g salt, FiberContent 3.4 g fibre

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