General Chat

Thank you also Julia, I have bookmarked this thread because of the ideas and recipes........a good change from the ready made food......

x sally

Many thanks Roxanne for your recipe. You must have posted it whilst I was typing my last post, so I did not see it until just switching on
Again, mant,many thanks
Julia in Derbyshire

Many thanks to the lovely ladies that have contributed to this thread, it has been very enlightening. Please continue. I am off now for the night, but will look in tomorrow.
Once again, so many thanks. The reception has been great, and I have loved every minute of it.. This is how it should be.
Julia in Derbyshire

For the Fish Cakes, you will need.
(for 4 People)

2oz Basmati Rice. or 5oz Cooked Rice.
250g cooked crab meat(tinned or fresh)
4 spring onions,chopped.
1 large egg.
5cm(2inch) piece of lemon grass.(chopped)
5-6 Sprigs of fresh Coriander.
1/2 teaspoon Chilli oil or dash of tabasco sauce.
1inc piece of fresh root ginger peeled and chopped.
2 teaspoons light soya sauce.
oil for shallow frying


for the dipping sauce.

1inch piece of ginger.
2 tablespoons light soya sauce.

place all ingredients for the crab cakes in a food processor and process using the pulse action until the mixture is well combined and finely chopped.
Not a Puree!
so keep checking
thats it !1
leave to rest for 15 mins or so for the flavours to mix.
you can shape the into small or large cakes ,

they are really tasty:-))

That would be lovely Roxanne, if you would post your recipe. I don't mind a bit of spicy food occassionally. Thank you very much for the offer
Julia in Derbyshire

Hi Julie,
Actually there not too spicy but it depends on your taste, If you want me to post the recipe just ask:-))

Scallops have a delicate sweet flavour and have to be cooked quickly for a very short time, otherwise you are chewing expensive rubber Julia..... a lot of chefs make highly seasoned and spiced sauces to go with scallops, but that overpowers the sweetness and softness of this seafood, which defeats the object......

sally

Daff, I have eaten prawns, salmon, trout etc, but not scallops. What do they taste like. All the chefs on TV are using them at the moment. They seem to be the in thing at the moment.
Last Saturday whilst teenaged grandaughter was here, I had defrosted some of those very large prawns. Knowing she liked normal prawns I invited her to help herself. Oooh Mamma, where do you get these from, she asked. They obviously hit the spot. Will have to watch my freezer whenever shea comes.
Just had a look in the freezer, trying to plan week ahead menu, and found a single fillet steak. H,ha, that will do for OH, so I can definitely go ahead with the Crab Cakes. I'll serve both of us with new Potatoes, Carrots and Petit Pois, all from his allotment. Doing a sticky chicken dish for Saturday from another recipe I have not tried before
Best Wishes

Julia in Derbyshire

oh, and cauli and broccoli would be fine... I use whatever is there!!

xxxx

Julia, I have been using it for about two years, now... the fishmonger knows me well, lol.... I buy as much as he'll let me... and then put it into freezer bags, flat... I have even been known to add some prawns, scallops etc to the bag... it is all ready then.. just grab a bag out of the freezer, and it defrosts very quickly... he did mention it yesterday, as well, so it must be on most local radio stations... his wife has tried a few of my recipes... they like them, too!!

Sally, yes... salmon, I usually skin the tails.... they tend to have fewer bones... cobbler doesn't have bones, by the way, or at least I've never found one.... and add bits of that... but raw is better, I find.... otherwise it can be a bit tough, or flake away to nothing... but it still tastes wonderful... I have even been known to drain a tin of salmon and use that, lol I don't use cod very often... son number one is into saving the cod, has been since he was about 6!! I feel guilty every time I do!

But... I love those fishcakes with smoked haddock... I have to get the naturally smoked, as I can't take the dyes, but it is wonderfull!!

I eat the seafood mix as it is, Sally... like a box of chocolates!! It doesn't get to last long enough to go into a meal!! I have been known to stab open a tray in the supermarket carpark... and sit there eating them before I get home... scrummy... ;¬)))

Love

Daff xxxx

they might freeze OK (says she who has never made them) you can buy frozen fish cakes can't you? I suppose it would depend how much potato is in them.

Same here Daff, when I gave up chocolate years ago......on Tuesday I bought a pack of mixed seafood from a frozen cabinet between the cool cabinet and fresh fish counter in T****s, because it was on special offer at £1.48 instead of £3 something.......I also have king scallops in the freezer, bought when they were on a special too.......have those with streaky bacon..... on top of a mixed salad with balsamic vinegar.....

Ann, know what you mean about W*****e......I have to drive a few miles to get to one.......T****s and S*****s dominate round here.......but last time I went I was disappointed because they didn't have much on their fish counter at all......

Has anyone tried doing fish cakes with salmon, or the trout that is pink and looks like salmon, or cod........and what sort of veg would you put with the crabcakes.......would cauli and broccoli be OK?.......

Hello Daff, yes I know potato doesn't freeze well. Tried it once with some CheEse and Potatoe cakes, and it was a disaster.
Funny you should mention Cobbler. They were doing an article on this on our local radio yesterday. It was said that many fish and chip shops are now using this instead of Cod, because it is cheaper. Unless someone specifically asks for Cod, they are given Cobbler. I'm not a huge fan of Cod anyway, much prefering Haddock. I have not seen it on sale on the fish counter, but will have a look on Friday morning.

Julia in Derbyshire

Julia, mine don't last that long, lol... potato doesn't always freeze well, does it..... next time I make them, I'll chuck one in the freezer to see, lol!!

My favourite herb with them is dill... but it has to be fresh!! and sometimes a little bit of chilli..... depends on what I fancy... and they can be served with roast mediterranean veg, or a mixed salad, depending on the time of year... lovely!!

I do a mean fish lasagne... and fish soup or chowder, too!

I do tend to make things up as I go along... sometimes it works out ok, other times it is a disaster......

Sally, hubby doesn't bring me boxes of chocolates, he brings me a pack of mixed seafood... much better, lol

Anyone tried River fish? Sometimes called Cobbler? Very cheap, and is brilliant in soups and stews etc... maintains it's texture, doesn't fall apart... I like it with Piri piri and tinned tomatoes, garlic and a bit of fish stock... chuck in the oven, chuck in a medley of vegetables basted in oil and herbs.... half hour or so later.. grubs up... you can add some lovely crusty bread... delicioso!!

We have fish about twice or three times a week, one way or another!!

Love

Daff xxxx

Ann in Glos - thank you for telling me that.

Moonchild - yes the fresh fish adds are rather good. I would love a W****rose near me. Years ago we went to live in Witney, Oxon, and they had one there. Bloomin' marvelous it was. It introduced us to so many foods we had not seen up here in Derbyshire at that time. Sadley, my nearest is in Nottingham, some 12 miles away, so I will not be going there every Friday morning to do my shop.
Have you ever bought Lobster, I had it years ago in a restaurant, but do not know how to cook it at home.

Julia in Derbyshire

Lucky you having a M*******s nearby, I always envy those fresh fish ads from that supermarket on the telly.....

btw......what surplus........once I get a crab, there is nothing left......:0))))

x sally

Julia thai crab cakes will be a bit more spicy.

Yes Moonchild, that is the way I buy my crab for sandwiches, but from M******n's, for about the same price. I am definitely going to have a go this weekend. Just want to know if the surplus will freeze well.
Good Luck

Julia in Derbyshire

That recipe sounds yummy Daff, and we share the love of seafood and fish.....

In our T****s Julia we have a fresh fish counter, and by the side of it a fish and seafood cabinet.......and in there they have dressed crabs in their shell, around £3.45 I think.......so after reading Daff's way of doing these, I think I will bookmark this, and have a bash myself.......

x sally

Roxanne - thanks for joining in on this. Which recipe do you use. I am new to this dish.
Julia in Derbyshire

PS. Are Crab Cakes and Thai Crab Cakes the same thing, and what do you serve with them to make them into a meal