Vertical Devider

NOW PLAYING

Listen Live
Vertical Devider
Vertical Devider
Featured Article
Charl Cooks… New Old-fashioned Fishcakes (with Very Lemon Hollandaise Sauce) and 2 quick pizzas: Roast Chicken Wild Mushroom & Four Cheese and Biltong Feta Asparagus & Avo
17:06 (GMT+2), Sun, 01 July 2012
Charl Cooks… New Old-fashioned Fishcakes (with Very Lemon Hollandaise Sauce) and 2 quick pizzas: Roast Chicken Wild Mushroom & Four Cheese and Biltong Feta Asparagus & Avo Charl Cooks… New Old-fashioned Fishcakes (with Very Lemon Hollandaise Sauce) and 2 quick pizzas: Roast Chicken Wild Mushroom & Four Cheese and Biltong Feta Asparagus & Avo

This week I’ve been on the run much of the time – I’m going to be lecturing the Varsity College second year hospitality students for their kitchen practicals early July to early August – and whilst I back myself in a kitchen, this challenge adds a new dimension to my cooking. I’m in the process of getting permission to use a few of the recipes from the syllabus in the feature, to demonstrate the difference between recipes used in professional kitchens (and how little detail they contain) and the way they’re written for home kitchens – so what I’m hoping for, is to illustrate some classic techniques, and perhaps give the detail (often critical success factors for the home cook) “missing” from professional recipes – mostly because a high level of knowledge is correctly presumed.

So, functional cooking this week – with leftover braai’d geelbek and using ready-made pizza bases to use up leftovers/larder ingredients for on-the-run quick meals – plus a few tips…

The fishcakes are based on Ouma’s recipe too – I’ve added crumbled feta and spring onion, plus use Ina Paarman Fish Spice for salt, and an awesome hint of lemon flavour. Speaking of lemon, also a fairly easy Hollandaise sauce, with double the amount of lemon traditionally used; this sauce is usually made by whisking for days over a double boiler, mine shouldn’t take more than 10mins to make. And there’s very little whisking…

500g geelbek (or preferred cooked fish), flaked
2 medium potatoes, mashed (NOT mash)
15ml Ina Paarman Fish Spice (or other preferred/5ml salt)
1/2 bunch spring onions, sliced 2-3mm
1 ½ discs feta, crumbled
2 egg yolks, whisked together lightly
180ml fresh breadcrumbs (about 2 slices)
Salt and pepper to taste
Oil/butter for frying

Optional: up to 15g coriander (half a pre-pack), chopped roughly; cook the spring onion in a little butter in the microwave for 60-90sec to remove the raw onion flavour; crust the outside of the cakes with crumbs/couscous for extra crunch.

Mix the fish, potatoes, spice, spring onions and feta, lightly; now add the yolks and mix lightly but thoroughly – add a handful or two of breadcrumbs and mix till it holds together well. (With slightly wet hands) shape into 6-8 burger patty-like cakes. Refrigerate covered for a few mins before frying. Fry over medium heat in a large non-stick frying pan (3-4 at a time) for 3-4mins per side till nicely browned.

Serve hot or cold, with mayo/tartare sauce or any of the 3 below:

Lemon and coriander mayo dip: Combine 100ml (real!) mayonnaise with the grated zest of 1/2 a lemon and handful of chopped coriander leaves or
Sweet chili mayo dip: Combine 100ml mayonnaise with 50ml sweet chili sauce

Very Lemon Hollandaise Sauce

250g butter
juice of 1 large lemon (about 60ml)
whites of 2 spring onions, chopped finely
couple dashes white pepper or a few white peppercorns crushed roughly
3 egg yolks

Over lowest heat, and in a small pot or pan, melt the butter (without boiling!), about 5mins. Meanwhile, in another small pot combine the lemon juice, white pepper and spring onions. Bring to the boil over highest heat and reduce to 30ml (strained through a fine sieve). Place yolks in a food processor and turn the motor on. With the hot strained juice and (undisturbed) pot of melted butter on hand, add the lemon juice to the yolks in the food processor and then pour in the butter in a thin stream - leaving out the whitish milk solids. Continue processing until a few seconds after all the butter has been added. Turn off the processor and spoon into a warmed bowl and keep warm, whisking every now and then, until needed.



Your Comments