NAKED CAKES RECIPES

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CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO RECIPE - NYT COOKING



Crispy Shrimp Cakes With Chile-Lime Mayo Recipe - NYT Cooking image

Savory fried shrimp cakes are popular in coastal areas in many parts of the world, with each region adding its own vibrant flavors to the mix. Here, the golden-edged patties are shot through with fresh basil and cilantro for brightness, chiles for heat and a little fish sauce (an ingredient often found in Southeast Asian recipes) for depth. Then, as an untraditional binder, crushed-up rice cakes are mixed in with the shrimp for an ethereal, especially crisp result. But panko or cracker crumbs make acceptable substitutes if rice cakes aren’t available.

Provided by Melissa Clark

Total Time 45 minutes

Yield 3 to 4 servings

Number Of Ingredients 11

3 to 5 large original or lightly salted rice cakes, or 6 to 10 thin cakes (see Tip)
1 pound shelled large raw shrimp (20 to 24), coarsely chopped
1/4 cup minced shallot (or use onion or scallion)
6 tablespoons chopped cilantro
6 tablespoons chopped basil leaves, more for serving
3 tablespoons minced jalapeño or red chile pepper
2 1/2 teaspoons fish sauce
Fine sea salt and freshly ground black pepper
1/2 cup mayonnaise
1 lime
Safflower, peanut or grapeseed oil, for frying

Steps:

  • In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
  • Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
  • In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
  • Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
  • Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.

MEATBALLS & TOMATO SAUCE | JAMIE OLIVER MEATBALL RECIPES



Meatballs & tomato sauce | Jamie Oliver meatball recipes image

Total Time 1 hours

Yield 4 - 6

Number Of Ingredients 16

800 g quality lean meat for mincing, or bought minced meat
2 slices of bread
½ teaspoon cumin seeds
½ a small dried red chilli
1 sprig of fresh rosemary
2 level tablespoons dried oregano
1 large free-range egg yolk
olive oil
1 x Basic tomato sauce
2 handfuls of fresh basil
60 g mozzarella cheese
60 g Parmesan cheese
1 onion
1 clove of garlic
olive oil
1 level tablespoon Dijon mustard

Steps:

    1. If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl.
    2. Use the food processor to turn the bread into breadcrumbs, then add to the meat.
    3. Bash up the cumin seeds and dried chilli in a pestle and mortar, and pick and finely chop the rosemary leaves. Add to the mince with the dried oregano and egg yolk. Season well with sea salt and black pepper.
    4. At this stage you could add your optional ingredients (peeling and finely chopping the onion and garlic first, then cooked together gently in 1 tablespoon of oil until tender and allowed to cool).
    5. Mix well, and, with wet hands, roll and pat into meatballs the size and shape you want (cook straight away or put on greaseproof paper and refrigerated for up to a day.)
    6. Preheat the oven to 200°C/400°F/gas 6 and heat a thick-bottomed casserole pan on the hob.
    7. Swirl 4 tablespoons of oil around the pan and add your meatballs. Fry until brown all over, being careful not to break them up.
    8. Turn the heat down and cover with the Basic tomato sauce, pick the basil leaves and tear in fresh basil, tear over the mozzarella and finely grate over the Parmesan.
    9. Cook in the oven for about 15 to 20 minutes, or until the cheese is golden.

Nutrition Facts : Calories 714 calories, FatContent 44.2 g fat, SaturatedFatContent 13.4 g saturated fat, ProteinContent 58.6 g protein, CarbohydrateContent 21.0 g carbohydrate, SugarContent 12.4 g sugar, SodiumContent 2.4 g salt, FiberContent 4.6 g fibre

More about "naked cakes recipes"

CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO RECIPE - NYT COOKING
Savory fried shrimp cakes are popular in coastal areas in many parts of the world, with each region adding its own vibrant flavors to the mix. Here, the golden-edged patties are shot through with fresh basil and cilantro for brightness, chiles for heat and a little fish sauce (an ingredient often found in Southeast Asian recipes) for depth. Then, as an untraditional binder, crushed-up rice cakes are mixed in with the shrimp for an ethereal, especially crisp result. But panko or cracker crumbs make acceptable substitutes if rice cakes aren’t available.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
  • Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.
See details


MEATBALLS & TOMATO SAUCE | JAMIE OLIVER MEATBALL RECIPES
From jamieoliver.com
Total Time 1 hours
Calories 714 calories per serving
    1. If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl.
    2. Use the food processor to turn the bread into breadcrumbs, then add to the meat.
    3. Bash up the cumin seeds and dried chilli in a pestle and mortar, and pick and finely chop the rosemary leaves. Add to the mince with the dried oregano and egg yolk. Season well with sea salt and black pepper.
    4. At this stage you could add your optional ingredients (peeling and finely chopping the onion and garlic first, then cooked together gently in 1 tablespoon of oil until tender and allowed to cool).
    5. Mix well, and, with wet hands, roll and pat into meatballs the size and shape you want (cook straight away or put on greaseproof paper and refrigerated for up to a day.)
    6. Preheat the oven to 200°C/400°F/gas 6 and heat a thick-bottomed casserole pan on the hob.
    7. Swirl 4 tablespoons of oil around the pan and add your meatballs. Fry until brown all over, being careful not to break them up.
    8. Turn the heat down and cover with the Basic tomato sauce, pick the basil leaves and tear in fresh basil, tear over the mozzarella and finely grate over the Parmesan.
    9. Cook in the oven for about 15 to 20 minutes, or until the cheese is golden.
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