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Ricky Murray

Cooking good food on a budget and full flavours

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healthymeal

Cauliflower Fishcakes

Never seen nor tried these before but had the fish that a friend gave us so i thought id give it a go, also a friend had asked for a fishcake recipe so i just wanted to go a little different. Turned out awesome and tasted amazing! Real good twist to the fishcake we all know.

1 whole cauliflower (approx 29oz, 850g)

10oz (283g) cod fillets or fish of your choice (i added a little salmon)

2tbsp fresh parsley (chopped)

1/2 chilli (chopped) optional

Milk

1/2 onion

Salt and pepper

(dried breadcrumbs might be needed)

To start bring a pan of salted water to the boil over a high heat, chop and add the cauliflower, cook for 8 minutes (the cauliflower wants to be cooked al dente, still has a little crunch). Drain and set aside to cool spread over a baking tray, you want them to dry out.

While they’re cooling, add the fish and onion to a pan, cover with milk then simmer over a medium heat for 4-5 minutes, set side to cool the same way as the cauliflower.

Place the cauliflower in a bowl or food processor and blitz until smooth or you can leave some chunks in if you like. Season well with salt and pepper, keep tasting until you have the seasoning right, it can take quite a lot. Next add the fish, parsley and chilli (if using), give everything a good mix. If at this point the mixture is a little wet, stir in some breadcrumbs.

Shape into fishcakes then onto a lined baking tray and into the fridge to firm up for about an hour.

I like to brown the outside of the fish cakes in the pan then into the oven but its up to you how you do them but here’s how i do mine.

Pre-heat oven to 200c (gas 6), in a large pan over a high heat add a little butter and the fishcakes, don’t move them for 2 minutes then carefully flip, cook for a further 2 minutes then into the oven for 7-8 minutes, While they’re cooking you can knock up a nice little salad to go with them.

CauliFish (1)CauliFish (2)

 

 

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Super Tasty Seafood Pancakes

A friend gave me some cod her partner and father had caught so in honour of pancake day i thought id try something a little different and it turned out so tasty and surprisingly filling to but also nice and healthy.

Pancake mix

4oz (115g) plain flour

1 egg

Milk (approx 4floz)

Pinch of salt

Butter for cooking

For the filling

2oz (56g) butter

2oz (56g) plain flour

Milk (approx 6floz)

10oz (300g) cod fillet

Handfull of mushrooms, chopped

Half of a leek, chopped

1 Tbsp fresh dill, chopped

Cheese of your choice

Salt and pepper

Pre-heat oven to 200c (gas 6).

First cook the cod any way you like, i like to poach mine in milk with half an onion and a bay leaf for about 4-5 minutes then drain and set aside.

Next get the pancakes done, mix together the flour, salt and egg then add the milk little at a time while whisking until you have a nice pancake batter.

Add a little oil to a pan over a medium to high heat and cook the pancakes, set aside to cool.

Fry the mushrooms and leeks in a little oil until just softened and set aside.

Now to bring it all together, add the 2oz butter to a high sided pan over a medium heat, when melted stir in the flour to make a roux, it will look just like a light brown ball but don’t panic, next add the milk a little at a time while whisking, making sure all the milk is incorporated before adding more, once you have a nice thick sauce (about 5 minutes) then add a pinch of salt and pepper.

Next add the fish, mushrooms, leek and dill, mix everything really well and thats the filling done.

Time to build, place a pancake in a large oven dish at one end, spoon in the filling and fold over both sides to create a parcel, repeat until finished then sprinkle with a little cheese and into the oven for 10-15 minutes.

Enjoy these with a nice salad or vegetables.

Easy Thai Fish Curry

Im a lover of everything food but i was brought up on this kind of dish by my dad and my grandad was the one who loved fish and passed that on to me so this is perfect! sweet, sour and spicy, a truly mouthwatering dish! Give this a try! Dont let the ingredients list put you off, its all cheap and cheerful.

Sauce

12floz coconut milk

handful of fresh coriander

5 spring onions, roughly cut including the green shoots

Thumb size piece of ginger, grated

3 garlic cloves

2 tbsp fish sauce (most supermarkets sell this now)

2tsp ground cumin

2tsp ground coriander

1tsp turmeric

2tsp chilli powder

2tsp brown sugar

Rest of ingredients

handful of green beans, roughly chopped

5oz mushrooms, sliced

8.8oz (250g) cod fillets, cut into chunks (or what ever fish you fancy)

handful baby spinach

To start just put all of the sauce ingredients in a processor and blitz for 2-3 minutes until you have a nice smooth sauce, then add the sauce to a large high sided pan over a high heat and bring to a boil.

Turn the heat down to a medium to high heat, add the mushrooms and green beans then simmer for 6-7 minutes.

At this point taste the dish and adjust the seasonings to taste.

Next add the spinach and stir well, place the fish into the pan and slightly push under the sauce, cook for a further 3-4 minutes (the fish doesn’t take long at all to cook depending on the thickness).

Serve up with some fresh coriander for a nice healthy meal packed full of flavour!

New Videos! Please Give Them A Watch

Hey guys I’ve been away for while with family stuff but I’ve recorded some vids in that time and uploaded them to my youtube channel. Some awesome recipes now in easy to follow videos. Please give them a check out, like, comment and subscribe for more awesome content coming! Thanks guys.

FOR NEW VIDEOS CLICK HERE

choco filo

Instagram

Courgette and Mint soup

I was asked for a fresh and light soup so I thought mint and courgette, not something I’ve ever thought about using in a soup before but I knew it would be fresh and light. I fell in love with this soup the second I tasted it! Give it a go.

3 medium courgettes, chopped

3 7inch sticks of celery, chopped

1 small onion, chopped

24floz (700ml) vegetable stock (made with 2 stock cubes)

Good handful of mint

salt and pepper

1.7oz (50g) butter

In a large pan over a medium heat, add the butter, onion and celery, cook for 3-4 minutes just to soften the onions and celery a little.

Add the courgettes, stir well and cook for a further 3-4 minutes, pour in the stock and season well with salt and pepper (this soup needs quite a lot of seasoning), turn the heat down to a simmer and cook for 25-30 minutes.

Add the mint then blend until smooth in a food processor or with a stick blender.

Cooking this is well worth it! Its so tasty and fresh!

Enjoy

Visit my YouTube and please leave a like and subscribe. Thanks

CourgetteSoup

 

Parsnip soup seasoned with spicenutrition

With the weather just not playing ball and the rain setting in, I wanted something a little warming and I had some parsnips that needed using so this was perfect!

1 medium onion, chopped

1 glove of garlic, minced

1tbsp ‘spicenutrition immune supremacy’ blend of herbs & spices*

24floz (700ml) vegetable stock (made from 2 stock cubes)

26.4oz (750g) parsnips, chopped

1.7oz (50g) butter

In a large pan over a medium heat, add the butter and onions, cook for 3-4 minutes until starting to soften but not colour, add the garlic and ‘spicenutrition’ spice blend and stir well, cook for a further 2 minutes.

Add the parsnips and stir well no cover them in the seasonings, pour in the stock and bring to the boil, turn the heat down to a simmer for 25-30 minutes.

Blend the soup until smooth in a food processor or with a stick blender and serve up with a chunk of bread.

The smells around the house are fantastic while this is cooking!

*If you don’t have the spicenutrition blends then you can substitute with 1/2tsp cayenne powder & 1/2tsp roasted & crushed coriander seeds, although if you check the link below you will see the spicenutrition are a fantastic product and built to help your body naturally, I have to give big thanks to these guys for sending me their products.

Link here Spicenutrition

ParsnipSoup

 

 

Spicy Mackerel Kebabs With Saffron And Dill Couscous

Love BBQ weather plus I love creating recipes so with BBQ weather coming I thought I’d get onto some summer recipes and this one will thrill at any BBQ, it looks fantastic and tastes superb!

4 Mackerel fillets

3 Tbsp ‘Spicenutrition metabolic blend of herbs & spices’

3oz sweetcorn

1 Tsp saffron

2 Tbsp dill, chopped

1 chilli, chopped

1 spring onion, chopped

Salt and pepper

5oz couscous

Place the mackerel fillets on a plate and evenly sprinkle the Spicenutrition herbs & spices over the flesh, cling film and into the fridge for 1-2 hours.

Pre-heat the grill to full whack, while that’s warming, place the couscous in a large bowl along with the sweetcorn, saffron, dill and spring onion but keep the green parts for later. Season then pour in enough boiling water to cover by about 1cm, cover with a tea towel and leave for 4-5 minutes then give everything a good mix, set aside.

Thread the mackerel fillets onto the skewers and make sure they’re secure so they don’t twist and turn then under the grill skin side up first for 2-3 minutes, turn over and cook for a further 2 minutes and they’re done.

Serve the couscous on a big plate or serving platter with the fillets on top and sprinkle over the chopped chilli, rest of the spring onion and pick over some dill.

This is perfect BBQ cooking.

Link to Spicenutrition

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Fresh mackerel with roasted rhubarb

With good Friday coming and my love for fish and unused fish! I went with mackerel. So under used because people are scared of using anyother fish than the normal one we all know, plus using fish like this helps substain our oceans.

1 mackerel, filleted (you could buy two mackerel fillets if you’ve never filleted before

5 sticks of rhubarb about 5inch long

Few sprigs of rosemary

1/2 chilli, finely chopped

1tbsp capers

1tbsp olive oil

1tbsp brown sugar

2tbsp plain flour

Salt and pepper

To start of, place the rhubarb in a baking tray, sprinkle over the sugar then add 1/2 cup of water. 

Place in a preheated oven for 15 minutes or until it takes no force to stab with a sharp blade, remove the rhubarb from the cooking liquid and allow to cook.

Meanwhile season the flour with salt and freshly ground pepper and put on a plate, dip the fillets skin side down in the flour to cover the skin and shake of any excess. 

In a large frying pan over a medium to high heat, add the mackerel skin side down the one side of the pan and the rhubarb on the other, cook the fish for 2 minutes then turn over, add the capers, rosemary, chilli and 1/2 cup of the rhubarbs cooking liquid (but not over the fish).

After 1 minute remove the fish and rhubarb, then crank up the heat to high, stir everything and allow to reduce and thicken.

Serve up the mackerel and rhubarb along with the sauce.

This is what I love cooking for! 

Company sent me these to make delish food with

A company got intouch through Instagram a week or two back asking if id like them to send me some of their products to work with and put on my insta and blog. Fantastic product, amazingly tasty and made for those who live a healthy and hectic life at the gym, from boosting your metabolic system to detoxing your body with all natural ingredients. I look forward to cooking with these.

A massive thanks to these guys!!!!! Please go check out their insta (spicedpurpose)

spiced.JPGspice

 

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