Leftovers; DON'T THROW AWAY THOSE LEFTOVER SCRAPS - PUT THEM TO GOOD USE WITH TIPS FROM CAROLINE WALDEGRAVE OF LEITH'S SCHOOL OF FOOD AND WINE; CHEF SCHOOL PART 5

Sunday Mirror (London, England), March 1, 1998 | Go to article overview

Leftovers; DON'T THROW AWAY THOSE LEFTOVER SCRAPS - PUT THEM TO GOOD USE WITH TIPS FROM CAROLINE WALDEGRAVE OF LEITH'S SCHOOL OF FOOD AND WINE; CHEF SCHOOL PART 5


When we're not cooking for a special occasion most of us spend time foraging in the refrigerator or store cupboard trying to come up with new and creative dishes from an assortmet of ingredents. The important point to remember is not to be too inventive - if a large pinch of fresh thyme is a good idea, it does not mean that another six different ingredients will improve the flavour - just keep it simple.

A current trend in restaurants is to serve quite a few dishes based on home leftover cooking, such as fishcakes and bubble and squeak (though catering regulations do not allow the use of leftovers) so we teach these dishes at our Chef School, starting from first principles which I hope you'll find helpful.

SALMON FISH CAKES

Just as delicious when made

with other fish such as cod or smoked haddock.

SERVES 4

450g/1lb cooked salmon,

flaked

340g/12oz mashed potatoes

Salt and freshly ground

black pepper

30g/1oz butter, melted

1 tbsp chopped fresh parsley

2 eggs, beaten

Dried white breadcrumbs

6 tbsp oil for frying

TO SERVE

290ml/1/2 pint parsley sauce

Lemon wedges

1 Mix the salmon and potato together. Season well with salt and pepper.

2 Add the melted butter, parsley and enough beaten egg to bind the mixture until soft, but not sloppy. Allow to cool.

3 Flour your hands and shape the mixture into 8 flat cakes 2.5cm/1in thick. Brush with beaten egg and coat with breadcrumbs.

4 Heat oil in a frying pan and fry fish cakes until brown on both sides. Serve with parsley sauce and lemon.

Try fishcakes served with salsa

(see recipe in next column).

WARM RED SALSA

SERVES 8

2 red peppers

2 large tomatoes, peeled, deseeded and finely diced

1 tbsp chopped fresh basil

1 tbsp olive oil

Juice of 1/2 lemon

Juice of 1/2 orange

Salt and freshly ground

black pepper

1 Preheat the oven to

180C/350F/Gas mark 4.

2 Place the peppers on a baking sheet and roast in the pre-heated oven for about 30 minutes, or until the peppers are soft and the skins will come off easily.

3 Leave the peppers until cold, then cut them in half and remove and discard the seeds, membrane and skin.

4 Dice the flesh finely and mix with the remaining ingredients. Season to taste with salt and pepper.

5 Just before serving, heat through very gently until just warm.

BUBBLE AND SQUEAK

SERVES 4

450g/1lb mashed

potatoes

450g/1lb cooked

vegetables, such as cabbage, onion, leeks or Brussels sprouts

Salt and freshly ground

black pepper

55g/2oz good dripping

or butter

1 Mix the potato with the other

vegetables. Season to taste with salt and pepper.

2 Melt the dripping or butter in a heavy frying pan.

3. Put in the vegetable mixture, pressing it down flat on the hot fat. Cook slowly to heat through and allow a crust to form on the bottom of the mixture. …

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Leftovers; DON'T THROW AWAY THOSE LEFTOVER SCRAPS - PUT THEM TO GOOD USE WITH TIPS FROM CAROLINE WALDEGRAVE OF LEITH'S SCHOOL OF FOOD AND WINE; CHEF SCHOOL PART 5
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