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6
MINI SALMON FISHCAKES
• ½ onion
• 2 sprigs fresh parsley
• pinch of chilli
• 1 good sized salmon fillet
• 5-6 tbsp breadcrumbs
• 1 egg, lightly beaten
• seasoned flour
• salt and pepper
Preheat to 180ºC. Blend the onion and parsley for a few seconds, add the salmon, chilli, a generous pinch of
both salt and pepper, and blend for 5-10 seconds. Transfer to a bowl, and fold in 2 tbsp breadcrumbs.
Divide the mix into 10 portions (or 4 portions, if you want large fishcakes).
Roll each portion into a ball, coat in seasoned flour, then egg, then breadcrumbs, flatten the balls and cook
for 10-15 minutes for small fishcakes, or 15-20 minutes for large fishcakes, turning them about half way
through cooking.
CHICKEN KIEV
• 2 skinned chicken breasts
• 2 cloves fresh garlic
• 50g salted butter
• 2 sprigs fresh parsley
• 1 egg, lightly beaten
• breadcrumbs (either packet or home-made)
• pepper to taste
Preheat to 180ºC. Blend the garlic, parsley and a generous pinch of pepper for 10-20 seconds, add the
butter and blend for 15 seconds.
Slice each chicken breast along the long edge (don’t cut completely in half) and open into a butterfly
shape. Cover with cling film and hit with a rolling pin to flatten slightly.
Put a good spoonful of the mixture in the middle of each breast, then roll the chicken over the mix so it
overlaps and leaves no exit for the mix to escape. You will now have a tight roll in the shape of a chicken
breast (a fat version of its original shape). Dip the chicken into the seasoned flour, then into the egg and
finally roll in the breadcrumbs, coating the chicken completely. Repeat this for the second breast.
If you have time, leave the chicken on greaseproof paper in the fridge for an hour to rest.
Cook for 30-35 minutes. Turn after 15-20 minutes, to ensure a lovely golden colour all over.
VICTORIA SPONGE
• 100g self raising flour
• 100g soft butter
• 100g caster sugar
• 2 eggs
Preheat to 170ºC. Combine everything with a mixer for 2 minutes. Put a large paper case in the basket.
Spoon the mixture into the paper case. Smooth with a spoon or spatula, leaving a small dent in the centre,
to stop the cake from rising too much in the middle. Cook for 15-20 minutes. Don’t check till at least 10
minutes baking time has passed, or you’ll collapse the sponge.
SCOTCH EGGS
• 500g beef (for mincing), or 500g minced beef
• 1 onion
• 2 sprigs thyme
• 2 sprigs parsley
• pinch cayenne pepper
• salt and pepper
• 5 eggs (one for egg wash)
• breadcrumbs
• flour for coating
• oil for cooking
If you’re using a mincer, mince the beef and onion together. If you’ve bought mince, chop or blend the
onion finely, and mix into the mince with the salt, pepper, cayenne pepper and chopped herbs.
Boil 4 eggs till soft boiled with slightly runny yolks. Carefully peel the shells from the eggs.
Coat the eggs in flour then cover completely in the minced meat. Roll the ball in the egg, then the
breadcrumbs. Drizzle with oil. Cook at 170 for about 15 minutes, turning occasionally.
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