Tag Archives: flat leaf parsley

Smoked haddock fishcakes

I made this because there were some leftover vegetables from Sunday lunch and I was loath to throw them away – four pieces of roast potatoes, 1 small roast carrot and 1 piece of parsnip. And since there was some smoked haddock in the freezer, fishcakes seemed the easiest thing to make. It looks like there’s a lot in the ingredient list, but really the spicing is minimal (given what I’m used to, anyway). Pete and his mum both said the flavours were clean, the spicing didn’t mask the flavour of the fish or the potatoes. Which I guess is the point.

I used semolina for a crunchy exterior, but if you want to use Japanese panko breadcrumbs or maybe even cornmeal, feel free.

I served the fishcakes with sweet chilli sauce as a dip and a green salad on the side.

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Tuna pate

I love recipes like this, where there are no steps as such to follow, no fiddly procedures. Just collect the ingredients and throw them together and that’s it.

I used to find tuna really smelly, but I seem to have got used to it over time. The tuna I used for this recipe was line-caught tuna packed in olive oil, and it was actually quite mild, considering. I tried a little bit of this pate myself, and I have to say it was not smelly at all. That said, there’s the possibility that I couldn’t smell anything because my sense of smell has been affected by a rather horrible cold that I’ve had the last three days. I do think, however, that this pate is pretty mild-tasting and creamy. Rather nice.

Tuna pate

Tuna pate

Recipe for: Tuna pate
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Moussaka (Greek aubergine and potato bake)

Moussaka is one of Pete’s most favourite dishes. When we went to Crete last year, practically every time we went out for dinner, whether at an upscale restaurant or a village cafe, he would order moussaka. (And I would just as obsessively order dolmades, not just because I love them but also because they were vegetarian and there were not enough vegetarian options barring salads or pizza. But vegetarian problems are not relevant to this blog, really.)

The moussakas (and dolmades too, come to think of it) weren’t always what he had hoped for, but when he came across one that hit the spot, his delight was boundless. And, of course, that particular cafe was the one we went back to thereafter, because as he kept saying “I know it’s good here, so why go anywhere else where it might not be as good?” He never did answer my question which was “What if it’s BETTER?”. Or rather, he said “What if it’s NOT?” Well, fair enough, because the dolmades at that cafe were pretty good, so I didn’t mind not going anywhere else. 
Moussaka
Anyway, moussaka’s been on my “must try one day” list – just to make, not to eat, because I am a rabid anti-auberginarian and I don’t care who knows it! It’s a good thing that discrimination against aubergines is not a crime because I’d be jailed before you could say “aubergine”. or “eggplant”. Or “brinjal”. Or “kathirikkai”. Or “baingan”. Or in any of the other languages in which aubergines exist.

So, as I was saying, this weekend I decided would be my time to make moussaka. I thought it would be a painfully protracted process (ha, try saying that three times when you’re drunk!), but it wasn’t as bad as I’d expected – mainly, I suppose, because I scaled down the original recipe to make two generous (or three medium) portions. That meant that the aubergines and potatoes didn’t take too long to fry. However, I guess if you have a book in hand for this part of the cooking process, you won’t really notice the time it takes. 

Recipe for: Moussaka (Greek aubergine and potato bake)
Moussaka 1
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Fish pie

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Four steps. That’s all it takes. (Apart from the sub-steps for each of the four steps..;. but that’s all, honest. And at the end of those few steps and sub-steps, you get this gently spiced pie with a crisp cheesy mashed potato topping. You can use whatever fish you like in this, I guess. I bought a fish pie mix from the supermarket, so there were two-inch pieces of salmon, cod and smoked haddock.

If you’ve read the recipe and you’re wondering why I didn’t add salt to the mashed potato or to the white sauce, it’s because I found out the hard way that salt water fish are salty in themselves, unlike fresh water fish. I’ve come close to making a fish dish inedible because I added salt… so I’m now a little less ignorant and passing on my wisdom (!) to you.

I don’t have anything else to say on this topic, so shall we move on to the recipe? Yep… I thought you’d want that.

Recipe for: Fish Pie

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Sausage and bell pepper rice

This recipe came about because there were four Morrisons best sausages that had been sitting in the fridge for a few days. Every evening I would ask Pete if he wanted the sausages for his supper, and every evening, without fail, he would end up eating something else. I was getting daymares (as opposed to nightmares) about Pete getting food poisoning because I cooked and served him sausages that had expired. He kept assuring me that they were okay, but I’m extremely suspicious of any non-vegetarian items. They just seem too prone to making people ill – undercooked chicken, stale fish, meat past its eat-by date… all of these can give one severe food poisoning. And I’m extra wary of them because they look innocent enough even if they’re teeming with deadly bacteria – they smell and look the same to me. On the other hand, undercooked vegetables won’t make you severely ill – they just won’t taste good…

But no, I’m here to get over my fear of non-vegetarian cooking, so I’ll continue with the saga of the sausages. I looked up some jambalaya recipes on the internet, but they mostly required shrimp and chicken and something called Andouille sausages (which I know nothing about), so I didn’t bother with them. Then I came across a recipe by Gordon Ramsay, and that turned out to be JUST the ticket – I had almost everything on the ingredient list, bar a 1/2 cup of white wine. What you don’t have, you gotta do without – so I did.

Squeezing the sausagemeat out of the skin was possibly one of the most unpleasant feelings ever – at least it was to me. It just didn’t feel right… however, I persevered and crumbled it into small pieces. I say “crumbled”, but what I really mean is “pinched off bits”. If you can get over that, this is a very simple one-pot dish. Smells pretty good, and apparently the smell didn’t lie.

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