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A Magazine for

Supper Clubs.

by Now Then Sheffield

Serves 4.
Cassie Kill.

FISHCAKES:
300g potatoes
450g salmon
2 tablespoons olive oil
Small bunch coriander
One tablespoon plain flour, plus extra for dusting
One large egg
Two limes
Salt and pepper

SALSA:
3 tomatoes
Red onion (half)
Cucumber (half)
Lemon (half)

Peel and chop your potatoes and add to a pan of salted, boiling water. Rub the salmon fillets with olive oil and season. Put the fish into a colander covered with aluminum foil and place it over the pan of potatoes. Turn the heat down and cook for 10-12 minutes, until the potatoes and fish are both cooked.

Remove the fish from the colander and put to one side. Drain the potatoes in the colander. Finely chop the coriander. Mash the potatoes and remove any skin from the fish.

When the potato has cooled, put it into a bowl and break the fish into it with one tablespoon of flour. Add the egg and chopped coriander with the remaining salt and pepper. Zest half a lime, then add to the mixture and mix it all up well. If it tastes too bitter then add a pinch of sugar. You can also add chilli to taste.

Dust your work surface with flour. Divide your fish cake mixture into four. Lightly shape into fishcakes about 2cm thick, ensuring each is lightly floured all over. Heat some olive oil in a large frying pan on a medium heat. Once hot, add your fish cakes and cook for 3-4 minutes on each side or until crisp and golden.

Serve with chunks of lime, salad and a creamy mayonnaise. You can also make an tasty salsa with finely chopped tomato, red onion, cucumber and coriander and a squeeze of lemon.

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Serves6.
Cassie Kill.

600ml semi-skimmed milk
3 medium eggs
2 teaspoons of vanilla extract (or 1 scraped out vanilla pod)
35g caster sugar
3 figs

Preheat the oven to Gas Mark 3/170°C/fan oven 150°C/325°F. Heat the milk until quite hot, without allowing it to boil. Remove from the heat.

Whisk the eggs, vanilla extract and sugar together in a large jug, then pour on the hot milk, stirring all the time. Strain the mixture through a sieve into six individual ramekins. Place half a fig gently into the custard without letting it sink.

Stand the ramekins in a deep tin with enough warm water to come about halfway up the sides. Bake for 25-30 minutes for individual desserts. The custard should be set and firm to the touch.



PHOTOS: SARA HILL.
CHEF: FREDDIE BATES.

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by Now Then Sheffield

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