TM's Thai fishcakes & chocolate trifle
Published Friday, 05 September 2014
With an Indian summer reportedly waiting in the wings, Phil Vickery has two delicious dishes to make the most of the late summer produce.
Eamonn Holmes and Ruth Langsford with Phil Vickery (© Rex Features)
Thai Salmon Fishcakes With Cucumber Salad
Serves: 4 persons
Preparation time: 20 minutes
Cooking time: 15 minutes
For the fishcakes:
- 2 tbsp fish sauce
- 2 tbsp red thai curry paste
- 1 tbsp very finely pasted or chopped ginger
- 4 spring onions very finely chopped
- 4 tbsp chopped fresh coriander
- Pinch salt
- Juice half lime
- Zest from a whole lime
- 500g fresh salmon free of skin and bones, chopped into chunks
- 1 medium egg white
For the salad:
- 1 whole cucumber, frozen and defrosted
- 1 tsp salt
- 3 tbsp honey
- 2 spring onions, finely chopped
- 2 tbsp any vinegar
- 4 tbsp extra virgin olive oil
- 2 tbsp fresh coriander
- 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.
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 Trifle
Makes: 1 large bowl
Preparation time: 20 minutes
Cooking time: 10 minutes
- 200g light sponge or trifle sponges
- 4 tbsp seedless raspberry jam
- 2 x 75g packets (1/2 pints) Instant Bird's custard
- 250g white chocolate, chopped finely for the custard
- 150g chopped, for topping
- 200g fresh raspberries
- 500mls double cream lightly whipped with a little icing sugar
- Grated white chocolate to sprinkle on top
- Fresh raspberry sauce
- 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.
© UTV News