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18/06/2013

Fred speaks to Nev from TV's The Call Centre, plus it's foody Tuesday and chef Jak O'Donnell tells him why her fishcakes are so great!

1 hour, 29 minutes

Last on

Tue 18 Jun 201310:30
BBC Radio Scotland

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MAKE A FRAPPE AT HOME! by Jay Kate

Ingredients;

*250 ml milk

*1 teaspoon of instant coffee

*1 small scoop of ice cream (vanilla or coffee)

*1 teaspoon of sugar

Method;

1. Pour milk into blender (or jug if you’re using a stick blender)

2. Add ice cream, coffee and sugar.

3. Blend

4. Serve

To make a frappuccino, follow the above but make it frothier!

Chef Jak O'Donnell's Thai fishcakes

Thai fish cakes

· 250gr fish fillets <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

· ¼ red pepper, chopped

· 1 red chillie, chopped

· 1 tbsp coriander

· 1 spring onions finely chopped

· 1 clove garlic , chopped

· ½ stalk lemongrass , tender part only, chopped

· 1 tbsp fish sauce

· 50ml coconut milk

· 1 whole egg

· Vegetable oil

Cut the fish into small pieces. Place the pepper, chillies, coriander, spring onions, garlic, lemongrass and fish sauce into a food processor and blend to a paste. Add the fish pieces to the paste and blend well. Mix to a smooth paste adding coconut milk and egg. Place the mixture in a bowl. Half-fill a heavy-based frying pan with oil and heat over a medium to high heat Shape the chilled paste into small rounds Carefully lower the fish patties into the hot oil, in batches (the oil should reach halfway up the sides of the patties). Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish patties.

Jak's Salmon broccoli fishcakes

Salmon broccoli fishcakes<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

· 200gr salmon fillet chopped

· 150gr broccoli florets lightly cooked!!

· 1 spring onion finely chopped

· Chopped dill

· 1 lemon , zest only

· 50gr good breadcrumbs

· Salt & pepper

· Chopped parsley

· 50gr plain flour

· 1 egg beaten

· Rapeseed oil

 Lemon to serve

Preparation method

Put the salmon into a food processor along with the cooked broccoli florets and pulse to a finely chopped consistency. Tip into a bowl and add the spring onions, dill and the zest of one lemon. Season with salt and pepper and mix thoroughly. Divide the mixture equal-sized balls and shape into fish cakes using your hands. Preheat the oven to 220C/425F/Gas 7. Combine the remaining lemon zest with the breadcrumbs, a pinch of salt and pepper and the parsley and pour into a shallow dish. Prepare a plate of the flour and a shallow dish with the eggs. Coat the fish cakes in flour, shake off any excess and then dip in the beaten eggs. Roll each fishcake in the breadcrumbs until coated on all sides then transfer to a baking tray. Drizzle or spray the fishcakes with a little oil and then bake for 15 minutes, or until golden-brown. While the fish cakes are in the oven Serve the fish cakes with lemon wedges and salad

Jak's Smoky fish cakes

Smoky fish cakes<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

· 4 Arbroath smokie , or other smoked fish cooked in milk then drained

· 8 tbsp mayonnaise

· 2 tbsp chopped fresh flatleaf parsley

· 1 tbsp chopped fresh chives

· 1 free-range egg yolk

· salt and freshly ground black pepper

· 110g/4oz Japanese panko breadcrumbs

· 2 tbsp Summer harvest rapeseed oil

Combine all the ingredients together

Heat a non stick frying pan, press the fish cakes into a round cutter then straight onto the pan

Cook a few minutes on one side the flip over gently, serve with salad & boiled new tatties

Broadcast

  • Tue 18 Jun 201310:30
    BBC Radio Scotland