Arbroath smokie tastes success
 An Arbroath Smokie fish cake was at the heart of a menu prepared by four amateur chefs who swept away opponents from across the UK in a national television competition.
Roy Duncan, owner of Deja Vous Sandwich Bar in Aberdeen, teamed up with Peter Ferguson, Director of Aberdeenshire event management company pdf Productions, Ann Ruxton, head cook at Westfield special needs school in Fraserburgh and Siobhan Ingram a home economist from Huntly, to battle against 31 other teams in the programme called Taste The Nation.
The chefs were mentored by celebrity chef Nick Nairn and attended regular sessions at his cook school near Stirling before the programme. Other celebrity chefs involved were Rosemary Shrager, John Burton-Race, Anthony Warrell-Thompson and Ed Baynes.
While the other Scottish entrants - Midlothian, Lanarkshire and Perthshire - fell by the wayside the Aberdeenshire team went all the way to the final, missing out on the top prize by the narrowest of margins to Northumberland.
"We started in the opening round with an Arbroath Smokie fish cake with tomato salsa and in the final round we had to prepare the same meal but this time it had a makeover to improve it," said Peter.
"It was a fantastic experience and we were very excited to reach the final but obviously disappointed not to win.
"Working with Nick Nairn during the mentoring sessions at his cook school in Lake of Monteith and on set was great fun and we all learned a great deal from him. Being given the opportunity to represent Aberdeen and Aberdeenshire was a huge privilege as it's not often the area is given the recognition for its fantastic produce."
Peter was also invited on STV's 5.30 Show ahead of the final and as a result of the success they have been invited to do a cookery demonstration at this year's Taste of Grampian (June 6, at the Thainstone Centre)
ARBROATH SMOKIE FISHCAKES WITH TOMATO SALSA
- Peter Ferguson
Prep time: 45min; Cook time: 30min; Serves: 8
INGREDIENTS:
For the mashed potatoes:
600g floury potatoes (King Edwards, Desiree, Red Rooster or Maris Piper)
For the mayonnaise:
3 egg yolks
Juice of 1/2 a lemon
1 heaped tablespoon Dijon mustard
400ml rapeseed oil
300 ml sunflower oil
A few drops of Tabasco sauce (optional)
Maldon salt and freshly ground black pepper
For the fishcakes:
600g cooked mashed potato, cold but not chilled
400g (approx 2 fish) Arbroath Smokies - to be flaked.
4 spring onions - to be trimmed and finely chopped
1 lemon - the zest to be finely grated
4 tbsp flatleaf parsley - to be finely chopped
3 tbsp Mayonnaise
100g plain flour, for coating
4 tbsp olive oil
Ground black pepper
For the tomato salsa
250g cherry tomatoes - to be cut into quarters
2 shallots - to be very finely chopped
1 garlic clove - to be peeled and finely diced
1 small red chili - to be finely chopped
3 tablespoons fresh basil - to be chopped
1 lemon - for 1 tablespoon of lemon juice
3 tablespoons extra virgin olive oil
Maldon sea salt and freshly ground black pepper
PREPARATION:
- Take your peeled potatoes, and if very large, cut into even-sized pieces. Don't make the pieces too small or they may absorb too much water and start to break up. Set a pan of salted water to a gentle simmer, so that the water is barely trembling. Add the potatoes and cook gently until you can push in a knife point without resistance. This will take about 20 minutes - but don't allow them to start disintegrating.
- Meanwhile, make the mayonnaise. Separate the egg yolks and put them, together with the lemon juice, mustard and a pinch of salt into a bowl and whisk together well.
- Now, very gradually, whisk in the oil until the finished mixture is thick and silky smooth; you may need to add some warm water if the mayo gets too thick.
Whisk in the Tabasco and a little more lemon juice to taste if you wish. Cover with cling film and chill until needed (this will keep for up to 7 days in the fridge).
- Peel the skin from the Smokies and flake the flesh with a fork, being careful to locate and remove any bones, to give 400g flesh.
Prepare the other ingredients: trim and finely chop 4 spring onions, and finely chop the flat leaf parsley.
When cooked, drain the potatoes well. Then return them to the pan and place over a low heat. Stir the potatoes around the pan to help evaporate off any excess water. When they're dry, you'll see white spots of starch appearing on the surface. When dry, work the potatoes through a mouli or potato ricer into a clean bowl.
- Mix the flaked fish into the mash with the spring onions, 4 tablespoons of the chopped parsley, 3 tablespoons of mayonnaise, plenty of black pepper, and then finely grate in the zest of the lemon.
- Divide the mixture equally into eight and roll into balls, using the palm of your hand. Gently flatten them to make cake shapes. Place the cakes on a tray, cover with cling film and chill in the fridge for 1 - 3 hours to firm up (if you don't have time, they can go in the freezer for 5-10 mins).
- Now, make your salsa. Cut the cherry tomatoes into quarters. Very finely chop 2 shallots. Finely chop 1 small red chilli. Chop the fresh basil - you need 3 tablespoons worth. Peel 1 garlic clove and finely dice. Squeeze a lemon - you need 1 tablespoon of lemon juice. Place all these ingredients into a mixing bowl.
Add 3 tablespoons of extra virgin olive oil and season with Maldon sea salt and freshly ground black pepper. Toss all the ingredients together until well mixed. The salad benefits from at least half an hour to let the flavours mingle, and will hold in the fridge for up to 3 hours, although must be served at room temperature.
- Preheat the oven to 150°C.
- Sift the flour onto a large bowl or plate.
- Take the fishcakes out of the fridge, uncover and roll them in the flour until evenly coated. Lift and pat gently to remove excess flour, place on a clean tray.
- Heat a medium frying pan to hot. Add 4 tablespoons of olive oil and swirl it around a little to coat the bottom of the pan. Carefully slide 4 fishcakes into the pan. Turn the heat down to medium and cook for about 5 minutes until a nice brown crust has formed. As always if you're looking to get a nice crust, don't be tempted to fiddle with the cakes. Carefully turn the cakes over and fry for another five minutes.
- Lift out of the pan and drain on kitchen paper, then place on a baking tray and keep warm in the oven with the door slightly ajar (this helps to keep the coating crisp).
- Turn up the heat in the pan, add the four remaining fishcakes. Turn the heat down to medium and cook and drain as before.
To serve, spoon the salad/salad onto each plate and top with one or two fishcakes, drizzle around a little olive oil and serve.
|
