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Thread: Cooking?/Eating In?/Eating Out?

  1. #521
    PSU Member Scottishgaucho's Avatar
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    Quote Originally Posted by allyby View Post
    Just plain old british fish cakes, boil pots then add fish and steam, mash together with a beaten egg, cool, shape and coat in breadcrumbs, serve with tomato ketchup and bread and butter.
    Nowt wrong with homemade fish cakes Ally. They go great with creamy mashed tatties.

  2. #522
    PSU Member coalsmoke's Avatar
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    My wife makes salmon cakes from canned salmon and they're delicious. What I really miss, though, are crab cakes made with real crabs. I'm the only crab to be be found around here.
    Russ

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  3. #523
    PSU Member plugugly's Avatar
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    Quote Originally Posted by coalsmoke View Post
    My wife makes salmon cakes from canned salmon and they're delicious. What I really miss, though, are crab cakes made with real crabs. I'm the only crab to be be found around here.
    Interesting, Russ, Delia Smith (doyenne of 80s-90s cooking on TV) always recommended tinned salmon over fresh for fish cakes. I think she's right and I do the same.

  4. #524
    PSU Member plugugly's Avatar
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    Missus is doing most of the cooking, and I feel that I'm being squeezed out of the kitchen!

    I will retaliate with my famous risottos! But first I need chicken stock of the highest quality - so, 2kg chicken wings have been roasted in a hot oven till golden, now simmering with carrots, leeks, onions and celery in four litres water (plus a couple of bay leaves and a sprig of thyme).

    Should be ready in about three hours, when I'll strain it into 500ml aliquots for freezing.

  5. #525
    PSU Member Scottishgaucho's Avatar
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    As I'll be cooking for myself today and we're on the subject of fish. I was planning on smoking a piece of hake then poach it in milk for dinner. However Ally's mention of fish cakes has got me thinking...don't believe I've had fish cakes using smoked fish before. I shall decide later.

  6. #526
    PSU Member plugugly's Avatar
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    Quote Originally Posted by Scottishgaucho View Post
    As I'll be cooking for myself today and we're on the subject of fish. I was planning on smoking a piece of hake then poach it in milk for dinner. However Ally's mention of fish cakes has got me thinking...don't believe I've had fish cakes using smoked fish before. I shall decide later.
    Smoked haddock works well in fish cakes, Crawford

  7. #527
    PSU Member Scottishgaucho's Avatar
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    Quote Originally Posted by plugugly View Post
    Smoked haddock works well in fish cakes, Crawford
    Good to know Chris. Smoked hake is similar to smoked haddock so I shall give it a try...depending on how lazy I feel later.

  8. #528
    PSU Owner dmcmtk's Avatar
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    Cleaned up the kitchen. Making a (sort of) duxelles with some leftover ingredients in the fridge. Never let anything go to waste!

  9. #529
    PSU Member plugugly's Avatar
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    Quote Originally Posted by dmcmtk View Post
    Cleaned up the kitchen. Making a (sort of) duxelles with some leftover ingredients in the fridge. Never let anything go to waste!
    Dave, do you have Scottish blood? LOL

  10. #530
    PSU Owner dmcmtk's Avatar
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    Quote Originally Posted by plugugly View Post
    Dave, do you have Scottish blood? LOL
    Could be possible! I did train with a Scottish Chef way back when...

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