Culinary Hotline 16 February 2022
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Salmon Fish Cakes
Recipe by Clement Pedro
350g mashed potatoes
350g salmon, cooked and flaked
4 Tbsp dill, finely chopped
4 Tbsp finely chopped spring onions
3 Tbsp finely chopped parsley
salt and freshly ground black pepper
1 lemon zested.
100g toasted breadcrumbs
oil for shallow frying
For the crumb:
1 Cup flour
3 free range eggs beaten
2 Cup toasted breadcrumbs
Combine the mashed potatoes and salmon in a large mixing bowl. Add the dill, chives and parsley before seasoning with salt, freshly ground black pepper and lemon zested. Mix the ingredients together with the breadcrumbs and set aside for 10 minutes.
Shape the mixture into equally sized patties before coating lightly in the flour before dipping into the beaten egg. Place your egg coated fishcake into the breadcrumbs and ensure all of the fishcake is crusted.
Heat oil for shallow frying before frying your fishcakes for about 3 minutes a side or until perfectly golden and crisp.
Strawberry and Cream Pavlova
Recipe by Abigail Donnelly
6 free-range egg whites
50g caster sugar
100g strawberries, halved
1 Cup cream
½ tsp vanilla extract
Preheat the oven to 160°C.
Whisk the egg whites until frothy, then gradually add 30 g caster, whisking continuously. Continue whisking until the meringue is glossy and stiff peaks form. Spread the mixture onto a silpad and bake for 25 to 30 minutes, or until crispy. Allow to cool.
Sprinkle the strawberries with 10 g caster sugar and set aside until ready to assemble.
Whip the cream until stiff, then add the remaining caster sugar and vanilla extract.
To assemble the pavlova, roughly break the pavlova into large pieces and place on a serving platter. Top with dollops of cream and scatter with the strawberries.