Salmon Fishcakes

After a short visit to the Townsville Cultural Fest this weekend (a bit 'same old same old' I'm afraid) .. followed by coffee and a divine little dessert at 'Betty Blue and the Lemon Tart'.. I didn't have much of an appetite or inclination to cook anything outstanding.

Armed only with a tin of salmon, some left over truffle scented mash from the other night, and my fresh vege's from the markets - I turned to faithful Nigella's "How to Eat" cookbook for the right combination / receipe for my salmon fishcakes .. with a bit of 'hmmm'ing and mmmmm, maybe'ing" .. this was the result (quite tasty too)

Salmon Fishcakes:

1 x tin salmon (105g)
big handful of left over mashed potato (probably 150-200g)
1 x spring onion / shallot - finely sliced
salt
pepper
1/2 tsp of smoked paprika
2 eggs
panko breadcrumbs
2 Tbsp plain flour
A little olive oil for frying

Method:

Heat oven - 120C
Heat frypan ... med to high heat

Meanwhile - in a large bowl .. mix well:
. 1 x egg (lightly beaten)
. salmon
. mashed potato
. salt / pepper / smoked paprika / finely sliced spring onion

Form into small patties ...
dredge first in the flour - then in other beaten egg - then coat in panko breadcrumbs - and set aisde.
Make the pattys only a few Tablespoon'fulls - if that. I wanted smallish cakes - rather than rissoles.
Rest the small patties in the fridge for about 15 minutes before frying.

On your pre-heated frypan .. put the olive oil.. and fry off the patties on each side for a few minutes (until golden).

Then place on a double-thickness of absorbent paper - and place in the oven for 20-30 minutes. (So that they warm through).

Serve with a nice green salad.

Steamed Silken Tofu

Well - after 2 months of residing in somewhere resembling dante's 7th level of hell - due in most part to the stress and frustration over the research report for the location change application - I haven't really been cooking very much at all [or even had the urge to cook].

This changed over the weekend - after some fabulous food at a few restaurants (Ibis & White Blue, and C-bar cafe) - and with a quick visit to the Asian supermarket yesterday looking for something 'lighter' than my recent meals - I bought a super-sized portion of silken tofu. I decided last night to re-visit an old favourite - Steamed Silken Tofu .. Delicious and so quick and easy.

Originally this recipe is from the cookbook "Chinatown" - but I've tweaked it and added more of my own twist to it.

Steamed Silken Tofu:

Silken Tofu - cut into cubes & drained on paper towels

Marinade:
1 Tbsp Light Soy Sauce
1/2 Tbsp Mushroom Soy Sauce
1 Tbsp Shaoxing Wine
1/2 Tsp caster sugar
1 clove garlic - crushed
a few slices of ginger - shredded
a splash of chilli oil

Oils:
2 Tbsp Peanut Oil
1 Tbsp Sesame Oil (toasted)

Dressing:
coriander (or saw-tooth herb)
1 x spring onion - shredded
1 x finely chopped chilli

Method:
Mix all marinade ingredients. Put into a plate with a lip - and add tofu cubes
Place this plate "carefully" into a steamer - and steam for approx. 5-7 minutes

Meanwhile - Heat peanut & sesame oils until smoking

After tofu has steamed - whilst still in the steamer (as it will splash) - pour over the hot oils.

Dress with: coriander, spring onion and chilli.

Serve immediately.