TM's Thai fishcakes & chocolate trifle

TM's Thai fishcakes & chocolate trifle

With an Indian summer reportedly waiting in the wings, Phil Vickery has two delicious dishes to make the most of the late summer produce.

Thai Salmon Fishcakes With Cucumber SaladServes: 4 personsCHAR(13) + CHAR(10)Preparation time: 20 minutesCHAR(13) + CHAR(10)Cooking time: 15 minutesIngredients:For the fishcakes:2 tbsp fish sauce2 tbsp red thai curry paste1 tbsp very finely pasted or chopped ginger4 spring onions very finely chopped4 tbsp chopped fresh corianderPinch saltJuice half limeZest from a whole lime500g fresh salmon free of skin and bones, chopped into chunks1 medium egg whiteFor the salad:1 whole cucumber, frozen and defrosted1 tsp salt3 tbsp honey2 spring onions, finely chopped2 tbsp any vinegar4 tbsp extra virgin olive oil2 tbsp fresh corianderMethod:First make the salad. Dry the defrosted cucumber well then cut into long slices.Cut each long slice to even strips, like long spaghetti, ½ cm thick.Place into a colander and sprinkle with salt, mix well and leave for 20 minutes.Next make the dressing by whisking the honey, onions, vinegar and oil together well. Add a little pepper, but salt and coriander later.Place the seasonings into a food processor and bring together.Add the chopped salmon and blitz until you have a thick but not too processed puree.Add the egg white and pulse in well.Spoon into a bowl and check the seasoning, you may need a little salt.Using floured hands make into small balls and flatten slightly.Once all done, chill well.When ready to serve, lightly flour and fry in hot oil for a couple of minutes on each side.CHAR(13) + CHAR(10)Repeat with all the mix.Rinse off the salt from the cucumber and really dry well in kitchen towel.Add to the dressing add the oil and coriander and serve with the cakes.Fresh Raspberry & White Chocolate TrifleMakes: 1 large bowlCHAR(13) + CHAR(10)Preparation time: 20 minutesCHAR(13) + CHAR(10)Cooking time: 10 minutesIngredients:200g light sponge or trifle sponges4 tbsp seedless raspberry jam2 x 75g packets (1/2 pints) Instant Bird's custard250g white chocolate, chopped finely for the custard150g chopped, for topping200g fresh raspberries500mls double cream lightly whipped with a little icing sugarGrated white chocolate to sprinkle on topFresh raspberry sauceMethod:Slice the sponge in half lengthways.Spread evenly with jam and sandwich back together, then cut into small cubes.Place into a bowl and dot over ¾ of the raspberries.Make up the custard to makers instructions (with boiling water) and whilst hot whisk in the white chocolate and mix well until melted, then cool slightly.Once half cooled pour over the sponge and raspberries evenly, then top with more chopped chocolate place in a fridge and chill until firm.Lightly whisk the double cream spoon onto the trifle, pile high.Decorate with more chopped chocolate and raspberries.Serve with extra raspberry sauce.


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