Tag Archives: No Food Waste Challenge

A Very British Affair

Salmon Fishcakes with tabbouleh, sauce grib-ish and a green salad

A Succulent Summer Plate

This past week, I have been in the UK again, mostly for my Mum’s birthday. We had a lovely weekend, starting with a bracing walk around the old English towns of Burnham on Sea and Weston Super Mare. Unfortunately, we also went on days when almost the entirety of both towns were closed, probably due to the weather. We still managed to have some lovely fish and chips, and an ice cream. And a poke around the end-of-pier arcades, but that really was mostly to get out of the wind for a bit.

Last week, I also noticed that Liz Knight of Forage was going to be doing a family forage at the Tudor Farmhouse Market  in Clearwell in the Forest of Dean. As that is pretty close to where my parents are, and it is a beautiful place to go, I cheekily asked if they would take a family with grown up kids. When they kindly agreed, I had a plan for Sunday too.  We enjoyed a short walk around the grounds of the hotel, and picked up loads of delicious treats, and all of us learned about things that we didn’t know were edible. There were also local food producers and a folk duo playing live.

As you know from yesterday’s post, Liz has been very helpful over Twitter, so it was lovely to meet her in person. She is so enthusiastic and knowledgeable, as well as being great with all the kids that came. She kept everyone engaged on the walk. There were bread and syrup making demonstrations afterwards, using our bounty. Liz runs a number of foraging walks and classes, so you could look out for them, I guarantee that you will learn a lot.

We also had a barbecue for Mum’s friends and family. I was happy to lend a hand with home-made burgers, salads, and dips. Many of them will appear here soon, but I have so many things to post that they may be over the course of a few weeks.

The important thing is that she enjoyed herself, and there were actually few leftovers. This is a good thing, but you do know how I love using up leftovers. My dad had baked a salmon, and there were a few new potatoes that we had cooked up in their skins, in water with a few mint leaves in it. We served these simply in butter. What better way to use these ingredients up than to have fishcakes?

No Waste Food Challenge by Turquoise Lemons

This is also my entry to this Month’s No Waste Food Challenge, hosted by Turquoise Lemons. For June, Kate is challenging us to produce a recipe using leftovers of any kind. This entire meal was to use up the leftovers from the barbecue, with only the addition of freshly cut herbs for the fishcakes, so it definitely qualifies.

I served the fishcakes with tabbouleh, sauce grib-ish, and a fresh salad. A perfect way to round up a birthday weekend. And at last the sun had arrived, so we ate this meal in the garden.

Prepared Salmon Fish Cakes

Pat-a-Fishcake

Recipe: Baked Salmon

Ingredients

1 whole salmon*, gutted and cleaned.

4-5 sprigs tarragon

Small bunch flat leaf parsley

Cucumber, sliced

Butter, softened enough to be able to brush on the delicate fish

Method

Check that the salmon will fit into your oven, on a baking sheet. If you are having problems, then you can remove the head or the tail, or both. I like to leave the head on if I can, the cheek meat is the cook’s treat.

Pre-heat the oven. Dad just says a low oven. I would suggest that this is no higher than 160°C.

Place the herbs and the cucumber in the cavity of the fish, and season to taste.

Brush the fish with butter, then wrap it in foil, as you would for cooking en papillotte (the parcel making starts at 2.16). Place the parcel on the baking sheet, and cook in the oven until the fish is just done. Exact times will depend on the size of your fish. As a guide, our fish was 1.3 kg and took about 40 mins in a low gas oven.

This gives a lovely, moist fish, that is delicious hot or cold, served on the bone.

Recipe: Salmon Fishcakes

As this is intended to use leftovers, this is more a guideline than a recipe, so I have listed the ingredients, but not the amounts, use up what you have.

New potatoes, boiled, or leftover mashed potatoes

Cooked salmon

Cream Cheese

Parsley, finely chopped

Method

The next day, I had about 7-8 new potatoes (not the really tiny ones). I peeled them, then heated them up in the remainder of the butter. New potatoes are not the best kind to use for mash, but when they were warm, they mashed really well. I added a scant tablespoonful of cream cheese to help bind it. Horseradish cream would also have been great, but my Dad won’t eat that.

Remove skin and any bones from the salmon, and flake it into large chunks.

Mix the mashed potato, fish and herbs, until they are well combined. Form into patties by rolling balls in your hands, then flattening and shaping on a chopping board.

I had worried that the new potatoes wouldn’t mash too well, so I was going to coat them in breadcrumbs to help. As this wasn’t needed, I decided just to fry them in a little oil until they were browned on both sides.

These fishcakes will keep in the fridge for a few days, and they also freeze well.

*When sourcing a salmon, due to recent overfishing, it is better to get a farmed  one. Fish farming can have serious environmental issues, particularly where the fish are fed other fish by-products and are routinely fed antibiotics (mostly required in overcrowded nets). In order to avoid this, please look for organic farms, that feed a plant-based diet. This is what the Marine Conservation Society have to say on the issue.

NB: This is not a sponsored post, I mention Forage and the Tudor Farmhouse because I really enjoyed the experience.

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What A Difference A Day Makes

Herby Bread Dumplings

Seems so inappropriate now, but I was eating this on Monday!

Wow, what a difference from the wintry weather we were having at the beginning of the week to what seems to be the height of summer today! This recipe is much more suited to the beginning of the week than now, it had to be said, but this is what I have for you, and as this month’s entry to the No Waste Food Challenge at Turquoise Lemons.

Her challenge for May is bread, which is brilliant, as most people end up with the odd stale crust or half a loaf here and there. I look forward to seeing what everyone else comes up with. I certainly got quite excited by this, as the possibilities are endless.

I thought I would get the opportunity to make a treacle tart with breadcrumbs, but have not really had the urge for heavy puddings.

This week I have eaten Caesar-style salad with crunchy bread croutons, which I made the quick way, by frying them off in a little oil and butter (for the flavour, you understand) but this is not the easy method, as you need to watch them like a hawk, because they will catch easily.

A little later in the year, when one can rely on really ripe tomatoes, I would have entered Panzella, which is one of my favourite lazy leftover suppers. Similarly, I make a number of cold soups that use bread to thicken them. Probably my favourite of these would be Ajo Blanco – made with almonds, bread and grapes. It sounds wrong, but it is actually really very good indeed.

I have also made bread as a way to use up some bits and bobs – such as a loaf stuffed with a pepper glut I found myself with, as well as various bits and pieces on focaccia.

Despite my comment when Kate first issued the bread challenge, I found myself with two things: some stew, and most of a dog-eared baguette left over from a picnic. It was cold, and so I decided to play around with dumplings

Us Brits are more familiar with the stodgy, suet variety. I have never really liked these dumplings, to be honest. Especially if you don’t flavour them with herbs, but even if you do I find them unappealing.

Many European cultures make the suety-bullet kind of dumplings, but they also make a lot of dumplings with bread. You can find varieties from Germany, and across most of Eastern Europe and the Balkans.

If you do a quick search on google, all of the recipes there recommend that you boil these little blighters in salted water. I did this for the stew, and they were everything I used to hate about dumplings; stodgy, claggy, bland, boring. I almost relegated this to the “experiment too far” category, never to be blogged about.

However, I had made quite a few of them, and you know I never throw anything away, especially if it is edible. I knew that I would be meeting them again at some point later on.

Last weekend, was huge. As well as the Rollende Keukens, we also went to Logical Progression – an old school all nighter, which was brilliant. It also meant that I knew I would need easy, but filling food for the following Monday. I thought ahead, and made our favourite fall back soup – Smoky Root Vegetable Soup. It was a good idea, come Monday, with all the socialising, and some serious gardening achieved over the weekend, I was too tired to cook.

Those remaining dumplings were beckoning from the fridge. I knew I had to use them, and so I decided that they would have to go in the soup. Normally, it is thick enough without the addition of bread, but I wasn’t going to waste them, so I thinned the soup with some stock I had in the fridge, which I had defrosted earlier in the week, but only used a little of. I guess I added about 300 ml in the end.

I decided to experiment, and fried half the dumplings in a little oil with a knob of butter (I needed these to taste of something). The other half I cooked through in the soup.

What a revelation both of these methods were! They were both lighter, and tastier. I guess that the addition of stock as a cooking liquor is a really important one. So for dumplings, like the weather, a day (or two) really can make all the difference.

Recipe: Herby Bread Dumplings

Ingredients

250 ml milk

Bay leaf

250 g stale bread (you can leave the crusts on)

2 cloves garlic, finely chopped

4-5 sprigs thyme, leaves only

2 long stalks of fresh rosemary, leaves only

Bunch of flat leaved parsley

Method

You can adjust the herbs to go with the dish you are going to have them with, these happened to go with my stew. The garlic is also optional, if it won’t go with your stew/broth then leave it out.

A small onion, chopped

A little oil for frying

An Egg

Heat the milk up with the bay leaf until it reaches boiling point. Meanwhile, tear the bread into chunks. When bubbles start to appear at the sides of the milk pan, take it off the heat, and remove the bay leaf. Pour over the bread, and mix it up a bit. Leave aside for half an hour to soak up the milk.

Finely chop all of the herbs, including the parsley stalks, which you need for the flavour they will lend.

Sweat the onion in a little oil, and take it to the point where it is just beginning to colour. Please don’t allow it to go  anything darker than a light golden colour, or it will lend an overpowering bitter taste to your final dish.

Add the herbs and the garlic, but remove from the heat. You want to add the onion mixture when it is cool, or you will scramble the egg later.

Add the onion and herbs to the bread, and mix really well. The bread is quite dense at this point, and you want to make sure that you get an even distribution of the herbs.

If the bread mixture is cool to the touch, add the egg, and mix it in well. If your dumpling mixture seems really wet, roll a very small piece into a ball and put in some water. If it breaks up, add some more breadcrumbs.

Raw Dumplings

To Poach or Fry – Make Your Choice

Roll all of the mixture into balls, and refrigerate for about half an hour.

Cook these in a flavourful stock, or add to a stew – although you will need to make the stew more watery than you would be used to, so that the dumplings can absorb the extra and the flavour. Either way, they need about 20 minutes, and will all be floating when they are done.

Or you can boil them in salted water for 20 minutes, then drain  them. Dry them well, and fry them in a little oil and butter before adding them to your dish.

Much better than just plain boiled.

Turquoise Lemon's No Waste Food Challenge

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