FOOD + DRINK
MORE TASTE LESS WASTE CONT .
Herby Fishcakes with Tartare Sauce Recipe by : Idahoan Perfect Mash www . idahoan . co . uk
Cherry Souffle Recipe by : Bonne Maman www . bonnemaman . co . uk
Serves : 3 Prep time : 20 mins Cook time : 20 mins
Ingredients :
For the fishcakes :
• 1 x 109g pack Idahoan Butter & Herb Perfect Mash
• 300g leftover cooked fish , flaked ( we used salmon and cod )
• 200g plain flour
• Large handful of chopped fresh flat-leaf parsley
• 2 tbsp olive oil
• 100g watercress leaves
For the tartare sauce :
• 5 tbsp mayonnaise , or crème fraîche for a lighter option
• 1 tsp capers , chopped
• Small handful of chopped fresh flat-leaf parsley
• 1 spring onion or small shallot , chopped
• 1 tsp lemon juice
Instructions :
1 . Prepare your Idahoan Butter & Herb Perfect Mash to packet instructions . Gently mix together with the fish , 150g flour and the chopped parsley . Season with salt and pepper . Chill in the fridge for 1 hour 30 minutes . Add the remaining flour and shape into six patties .
2 . Meanwhile , you can make the tartare sauce . Mix together all the tartare sauce ingredients and season with salt and pepper . Leave in the fridge until using .
3 . Heat half of the oil in a large frying pan and cook the fishcakes ( three at a time ) for 8 minutes , turning once , until they are golden and crispy on the outside . Serve with a spoonful of tartare sauce , a wedge of lemon and some watercress leaves .
Tip : The fishcakes are much easier to shape if using slightly damp hands .
Top cheat : If you ’ re time pressured , there ’ s no shame in using shop-bought tartare sauce . Just add a squeeze of lemon juice to add an extra zing !
Wondering what to do with that last morsel of Christmas pudding ? Despite its myriad of rich flavours – Christmas pudding , ginger , cherries and brandy – this soufflé manages to taste decadent yet light .
Serves : 2-3 Ingredients :
• 40g butter , plus extra for greasing
• 25g cold Christmas pudding , crumbled
• 2 tbsp brandy
• 25g Bonne Maman Black Cherry Conserve
• 4 tbsp plain flour
• 300ml whole milk
• 75g golden caster sugar
• 25g stem ginger , finely chopped
• 4 large eggs , separated
• Icing sugar , to dust
Method :
1 . Preheat the oven to 180 ° C ( fan oven 160 ° C ), gas mark 4 . Butter an 18cm ( 7 inch ), 1.7 litre ( 3 pint ) soufflé dish . Put a flat baking sheet in the oven to heat up .
2 . Stir together the crumbled Christmas pudding with the brandy and conserve and set aside .
3 . Melt the butter in a saucepan , stir in the flour and gradually add the milk . Bring to the boil , stirring , then reduce the heat and cook for two minutes . Stir in 50g of the sugar with the ginger , then beat in the egg yolks . Gently fold in the Christmas pudding mixture into the sauce .
4 . Whisk the egg whites until they form soft peaks , then gradually whisk in the remaining sugar until the meringue is stiff and glossy . With a large metal spoon fold the meringue into the sauce and turn into the prepared dish .
5 . Sit the dish on the heated baking sheet and bake for 45 minutes until well risen and golden . Dust with icing sugar and serve straight away .
Cooks tips :
1 . The sauce for the soufflé can be made the day before it is needed . Don ’ t beat in the 50g caster sugar but sprinkle on top of the sauce to prevent a skin forming . When ready to cook , beat well before whisking and fold in the meringue as above .
2 . Buttering the dish helps the soufflé to rise up in the oven . 3 . Omit the ginger and add a pinch of mixed spice to the pudding mixture . 4 . Serve chilled cream or vanilla ice cream if liked .
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