Prawn Cocktail-An Oldie but a Goodie with a Difference-Perfect for Summer

Prawn Cocktails
This can bring shivers to your spine but basically it is still an excellent starter for the summer.
Prawns are so cheap these days. I like to buy what they call prawn meat. They have been topped and tailed, so ready to cook. Just keep a bag in the freezer pull out what you need defrost them, cook them and Bob's your Uncle.  this is not as spectacular as when you use whole gorgeous prawns...but this is not a restaurant. Just a little old home kitchen.
On 'Martin Likes Fish' on Food TV he made this simple sauce, which he devised, to serve with Salmon but I thought it would make a great dressing for any seafood.
My addition was Tabasco, for that extra kick.

I also thought. that I would pull on my memory, of my Mother's lettuce salads.
Remember the sliced lettuce, with the sliced tomatoes and sliced eggs laid on top.
Served with the Condensed Milk Salad Dressing!
A bit boring, but My Mum spiced it up a bit...always added chopped onion, celery, radish, all fresh from the garden to her lettuce.
Seasoned it with salt and pepper (white of course), a little sugar and tossed it all in a little vinegar.
No oil in the 50's.  Closest we had to vinaigrette!
Then she laid the sliced cucumber, sliced tomato and sliced hard boiled egg.
She also served with the Condensed Milk  Dressing, actually I shouldnt be so rude.
It is quite tasty. Mustardy and tangy.
The vinegar really lifted the lettuce,  my Mum's knew how to make food taste good.

So to make The Prawn Cocktail 



You will need some Iceberg lettuce, Baby cos could be good, something crisp
Red onion
Chopped Chives
Ripe tomatoes
Sea salt and freshly ground black pepper
French Dressing
Lemon
Prawns
Olive oil


Prawn Cocktail Dressing (see below)

Garnish
Tomato. lemon and some Chopped Parsley

So for the base of my Prawn Cocktail
First I marinated some finely sliced red onion in French Dressing, for about 2 hours just to take the sharpness from the onion
I cooked the thawed prawns

Pre-heat the oven to 210C
Toss the prawns in some sea salt, freshly ground black pepper and some lemon zest
Lay on a baking sheet
Into the oven for exactly 6 minutes
Remove from baking sheet straight away and chill for about an hour

Then I made the dressing
Very simple
2 tablespoons of Good Mayonnaise
Juice of 1 large lemon
Good pinch sea salt
2 tablespoons lightly whipped cream
Several drops Tabasco sauce
Lightly fold everything together
Set aside for about an hour for the flavours to meld
Now to assemble

I shredded the lettuce, and added the onion, and some chopped chives

I then cut some sweet little tomatoes into thin wedges and sprinkled on top.

Then I tossed the chilled prawns, in the dressing
Popped on top of the salad
Be generous with the prawns
Just top with some chopped parsley, tomatoes and a little wedge of lemon
Actually the photo doesn't do it justice. I'm afraid. There were at least 10 prawns there.

It was so delicious, I am glad I have revived it for our table.

Yummy Chicken Salad with a Creamy Miso Dressing

When you need another Chicken Salad recipe. This works a treat
In the weekends we usually buy a Rotisserie Chicken from the Deli
Strip the chicken off the bones. Dress it. Make stock with the bones  Waste not Want Not

In this part of the world it is heating up. The Pohutakawa trees are in Bloom
Summer is here. Not quite the Hazy, Lazy days yet but it's a start

 

The difference here is the dressing using White Miso and Tahini along with other basic Asian flavour, Citrus, Fish Sauce, Soy Sauce. What more could one ask for

So you need

    4 slices bacon

    1 1½-inch piece ginger, peeled, cut into very thin matchsticks

    1 tablespoon soy sauce

    1 tablespoon tahini

    1 tablespoon white miso

    2 teaspoons fish sauce

    ¾ teaspoon toasted sesame oil

    Pinch of sugar

    4 tablespoons fresh lemon juice, divided

    1 large egg yolk

    ¾ cup vegetable oil, divided

    Kosher salt, freshly ground pepper 

    1 small rotisserie chicken, skin removed, meat shredded (about 4 cups)

    1 head of green leaf lettuce, cut crosswise into ½-inch-thick ribbons

    2 scallions, thinly sliced

    Toasted sesame seeds (for serving)
 

Cook bacon in a dry medium skillet over medium heat, turning slices occasionally, until brown and crisp, 5–8 minutes. 

Transfer to paper towels; let cool.


Cook ginger in a small saucepan of boiling water 1 minute. 

Drain ginger and rinse under cold water; set aside.


Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, 

and 2 Tbsp. lemon juice in a small bowl until smooth.


 

Whisk egg yolk and remaining 2 Tbsp. lemon juice in a medium bowl to combine. 

Very gradually stream in ½ cup vegetable oil (almost drop by drop), whisking constantly until mayonnaise is emulsified and thick. 

Still whisking constantly, gradually add soy sauce mixture, then remaining ¼ cup oil. 

Thin dressing with a tablespoon or two of water if needed; 

you want it to be the consistency of heavy cream. 

Season with salt and pepper.



Toss chicken and ½ cup dressing in a large bowl to coat. 

Below Mise en Place Ready to serve

Add lettuce and another ½ cup dressing and toss again; season with salt and pepper. 

Crumble bacon over.


Transfer salad to a serving bowl or platter and drizzle another tablespoon or so of dressing over salad (you may have some left over). 

Top with scallions, sesame seeds, and reserved ginger.



Do Ahead: Dressing can be made 1 day ahead. Cover and chill.



Perfect for a Summers Day

A Crisp and Crunchy Salad for Christmas

All the colours of Christmas

Perfect to sit on The Christmas Table
I got the idea for this salad on The Bon Appetit Website
Of course I have adapted it to make it mine and yours in fact

I love the dressing that was supplied was supposed to go with the salad
you will find it at the bottom of the post
But somehow, I don’t think these Asian flavours would go with Turkey, Ham, Stuffing Balls
So I dressed the vegetables with a Tomato Dressing

Very simple
Just make a French Dressing
Into a jar put

6 Tablespoons Olive Oil
2 Tablespoons Apple Cider Vinegar
1 tsp French Mustard
Sea Salt and Freshly Ground Black Pepper

Shake well, leave aside till you need it

Take 6 Cherry tomatoes
Cut into quarters
Marinate the tomatoes in about 4 Tablespoons of the French dressing

Now prepare the rest of the salad

3 Lebanese Cucumbers, very thinly sliced
4 small radishes, trimmed, very thinly sliced
200 gms Green Beans cut in half diagonally    
 
Salt
2 bowls of Iced waterTomato Dressing
Chives finely chopped 

Place cucumber, radishes,
in a colander set inside a bowl of ice water.
Press down on vegetables to submerge.
Let soak, stirring occasionally, until very firm and crunchy,
at least 15 minutes and up to 1 hour.
Drain and pat dry.
Meanwhile, cook the beans in a large pot of boiling generously
salted water just until their colour intensifies and they are
barely softened, about 1 minute.
Using a slotted spoon, immediately transfer to a large bowl of
salted ice water (use about 1 Tbsp. salt for every litre of water).
Let vegetables cool;
Drain and pat dry.

Arrange the drained and dried vegetable in a serving plate

Add the tomatoes
Toss gently
Cover with chopped chives

Now if you wish to make this salad with the Asian Dressing

Omit the tomatoes and Toss with this dressing
3 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon soy sauce
2 teaspoons toasted sesame seeds
¼ teaspoon sugar
Sea salt, freshly ground pepper

I shall be trying this after Christmas

The Main Event, Potatoes - Potato and Pea Pies - Simple Fish and Chicken Salad a la Waldorf

It's worth while keeping the fridge freezer and pantry  reasonably stocked... love to be able to fossick around for a tasty lunch.
I did have a box of new baby potatoes. I love them at this time of the year.

I was desperate for a pie for lunch.
We are very fond of pies
Here's a combination that worked
I got 4 pies out 2 sheets of puff pastry
2 with lids and 2 without


2 sheets Puff Pastry
5 baby potatoes steamed till tender
Grated cheese
Handful frozen peas
1 onion finely chopped and sauteed till translucent
4 eggs beaten separately

Roll out pastry to fit your pie tins.
Re-roll the scraps till you have 4 bottoms and 2 lids!
Butter tins
Line with pastry and prick with a fork

Healthy amount of grated cheese on bottom
Slice the potatoes and layer
Throw in peas and onion
Beat 1 egg per pie
Season with sea salt and freshly ground black pepper
Add to pie
Put more cheese on the top
Place lids on
Brush with some beaten egg and water to make a glaze

Bake 200C about 15-20 minutes
Remove from tins
Cook slightly on a rack
Pick it up in your hand
Dip it into some tomato sauce
Yum.

Saw Julia Child make Salade Nicoise on Saturday
Dinner.
I had some beautiful fresh gurnard...this recipe is really
not like Salade Nicoise at all but it flashed through my head.
Some Nicoise flavours in the sauce though.
Simple, perfect for the summer, we might get one of these days.
I haven't put quantities... its up to you.

Cos lettuce
Tomatoes quartered
200gms gurnard per person
Baby potatoes
1 shallot finely chopped

French dressing (just use your favourite recipe I always have some made in a jar)
White wine

For the potatoes
Cook till tender
Slice while warm
Into a bowl with the shallots
Pour over a couple of tablespoons of white wine

Sit and let absorb for about 5 minutes
Then toss with French Dressing

Set aside till ready to use



For the fish

2 tablespoons Olive oil
Sea salt and freshly ground black pepper
White wine 
Lemon juice

4 anchovies
1 tablespoon of capers

Good knob of butter


Season the fish with S & P
Saute the fish in olive oil
Don't over cook
Remove and keep warm
Add anchovies mush them up
Throw in a good slurp of white wine
and the juice of a lemon

Turn heat up and bring to boil
Reduce slightly

Add capers and a good size knob of butter
Add fish back into pan just to coat with the sauce.

Plate up
Dress the lettuce and tomatoes with your favourite french dressing.
Lay out on the plate
Add the fish
Spoon over the sauce.

You could of course follow the Salad Nicoise theme.
Add hard boiled eggs, blanched green beans, olives
Any flavours you like.

I was making chicken stock for the freezer today. I couldn't get any chicken carcasses but they did have a special on legs.
I really love leg meat it is so moist and flavourful.
I put the chicken and vege in a pot to simmer for about1 hour.
Took the legs out, removed the meat and chopped into 2 cm pieces then stuck them back in.
Continued to cook for another couple of hours to extract as much wonderful flavour as possible.
for my stock.
Now what to do with that luscious chicken meat.

I had a quick look in the fridge, all the ingredients for a Waldorf Salad were sitting there.
Great, add chicken
Sit on some crispy lettuce
Accompany with some little new potatoes.
Excellent lunch.

What I did do, that was different to normal, was my dressing
The lemon zest really lifts it, as does the bite from the Piri Piri seasoning. 
It was so delicious so I have to share.

Chicken Salad  a la Waldorf
So enough for two
3 poached chicken legs
2 sticks celery chopped into small pieces (not too small want to get the texture)

1 small apple, peeled, cored and chopped into small cubes
6 walnut halves chopped in half
Chives

8 small potatoes
Baby Cos lettuce leaves



Dressing
3 tablespoons Best Foods Mayo
Zest of 1 lemon

Juice  of 1/2  lemon
Freshly ground black pepper
1 tsp french mustard
Good pinch of Piri Piri seasoning

Mix all of the dressing together in a bowl
Add the rest of the ingredients and serve.

There is enough for me for lunch tomorrow.  Hooray.

Salad Nicoise - My Take on It

What I love most about Salad Nicoise, is how beautiful it is. So colourful
Also an excellent lunch dish when you are having friends over
This was always a winner when we were on the boat.
Some crusty bread on the side. Superb

The good thing is that you can prep in advance
Just assemble just before serving

It's really up to you what you add, there are arguments. Potatoes or Not, Green Beans or not
What must be in is Tuna, Black Olives, Capers,  Eggs, Anchovies, Crispy lettuce and Tomatoes

So here is my take on it
Amounts entirely up to you
I have set some guidelines below

1 tin good tuna in Olive oil
1 tin Anchovies
1 hard boiled egg per person, peeled and quartered
1 med potato per person
1 Red onion pickled Recipe below
Roasted peppers
Green beans

Cos or Iceberg lettuce
Handful chopped Parsley
Cherry Tomatoes Halved 
2-3 Tablespoons capers

French dressing

So preparation as follows

Peel and chop potatoes
Cook in salted boiling water till just tender
Drain and toss with 2-3 tablespoons french dressing

Red Onion
1 red onion, peeled and finely sliced
½ tsp dried oregano
5 black peppercorns
2 tablespoon white balsamic vinegar
Juice ½ orange
½ tsp sea salt
1 bay leaf
½ tsp ground cumin

Bring a small pan of water to the boil
Blanch the sliced onions for about 30 seconds
Drain
Place in a glass or ceramic bowl
Cover with the other ingredients
Marinate for at least 1 hour
The onions will turn a vibrant pink. Pretty as.

Roasted Pepper
Lightly oil whole capsicums  
Into 190C oven for about 30 minutes till skin  blisters
Place in a bowl cover with plastic wrap and let cool
Then pull the skin off over the bowl
Reserve the juice
Remove seeds and slice
Place in a container
Season with Sea salt and ground black pepper
Drizzle with some Extra Virgin Olive Oil  
Also pour over the reserved juice
Let sit and marinate

Green Beans
Top and Tail beans
Cook in boiling salted water for about 3-5 minutes till just cooked
Drain and toss with French Dressing 
Set aside to cool

Tomatoes
Cut in half, season with Salt and pepper
Toss with some French dressing and mix in some chopped parsley

So to serve

Layer with lettuce on the bottom,
then I layered down slices of capsicum
Potatoes
Green Beans
Scatter over the red onions
Cover with Cherry tomatoes
Place quartered eggs around the outside of the platter
Break up the Tuna and place over the top
Dot with olives
Lay down the anchovies

Sprinkle over the remainder of the parsley 
Drizzle French Dressing over the top and serve

Once again, ... just to prove how pretty it is

An Asian Style Fish Dish - A Winner

Food courtesy of Katie and Justine. Beautiful girls

Our dear friend Justine, invited us over for my final birthday celebration.
Present Justine, Dave, Katie, Chris, Dale and Me.
She prepared this wonderful dinner. I liked it so much I made it for a group last night. Big thumbs up.
It is Ginger, Chili and Coriander Fish served with a Green Salad dressed with a fabulous Sesame Dressing AND there's more. Katie's Coconut Rice

Because I love trying new food I rarely repeat a recipe, but I still have some ingredients left over from last night so I am going to make it again for more friends, tonight.

You will need 1 large fillet of your favourite fish per person
I used terakihi
You can do most of the prep early in the day.
i.e. Make the Chili Sauce
and Sesame Dressing
Then Slice Mushrooms
Toast Almonds
Saute the onion and rice and put to one side

The all you have to do is
Add liquid to rice and cook
Toss salad
Fry fish
So so easy really.

The salad disappeared really quickly... I underestimated the pulling power of the aroma of the dressing. Very popular. Will make more next time.

The Chili Sauce
2 tablespoons vegetable oil
8 cms grated ginger
5 cloves garlic finely chopped
2 long red chilies finely chopped
Stalks and Roots of 1 bunch coriander finely chopped (reserve leaves for garnish)
1 red pepper finely sliced


4 tablespoons sugar
4 tablespoons lemon or lime juice
Zest of 1 lemon or lime
4 tablespoons fish sauce

Heat oil in pan, medium heat
Add ginger, chili, garlic, red pepper and coriander
Cook gently 4-5 minutes
Combine sugar, lemon juice and fish sauce
Add to pan
Bring to boil and simmer about 5 minutes

You can make this much earlier in the day
Just reheat before serving

Now the Sesame Dressing for the salad
1 large clove garlic finely chopped
half red onion finely sliced
Sea salt and freshly ground black pepper
1 1/2 tablespoons sesame oil
2-3 tablespoons lemon or lime juice
1 tablespoon fish sauce
Splash Rice Wine Vinegar
Splash Soy Sauce
2 tablespoon olive oil
2 tablespoons sugar
Pour all ingredients into a bowl and let the onion marinate at least 1 hour.

Taste and adjust with lemon or sugar if needed


Coconut Rice
I like to do the finger joint measurement for my rice.
Add enough liquid to come up to the first joint of your second finger.
It always works for me but you use the method that suits you best.


1 large onion
2 tablespoons olive oil
Sea salt and Freshly Ground Black Pepper
1 cup rice
1 can coconut milk
Chicken stock

Saute onion in olive oil
Add rice and toss around till rice is covered in oil
Season with salt and pepper
Add coconut milk and add chicken stock to top up to the right amount of liquid
Bring to boil and simmer till it looks like a hot mud pool.

Turn off heat
Cover and leave 10 minutes. Fluff up with a fork.

Below, the Cook and her new birthday apron, very chic.

The Salad
I used a mixture of Rocket and Baby spinach
Your choice.
6 white button mushrooms
Handful toasted sliced almonds

Layer in your bowl or platter
Toss with the Sesame dressing

Finally
Reheat Chili Sauce
Flour, season and fry your fish in a mixture of Olive oil and a knob of butter
Place fish on platter
Cover with sauce and coriander leaves

Hail Caesar Thanks Jamie

What aroma or taste is better than chicken roasted with rosemary and garlic.
Not a lot…(except if you are my husband and hates chicken).
This tasty roast chicken lifts Caesar salad to new heights.

So Katie of otherpeoplesfood has won the “Hay Hay It’s Donna Day Mousse Competition” and its now her turn to host the next event.
She has chosen Caesar Salad and I think this recipe inspired by Jamie Oliver on his “Jamie @ Home” TV series is probably one of the tastiest I have had for a while
What really gives it a real difference is roasting the chicken and the croutons together.
Along with lovely crisp cos/romaine lettuce, crispy bacon and a zingy dressing, it is definitely now part of my repertoire.

You will need for 4 people
3 chicken thighs (bone in for more flavour)
2 x Sprigs of rosemary
Sea salt and freshly ground black pepper
Extra virgin olive oil

4 x 4 cms slices of your favourite country bread-ciabatta is excellent.
4 slices pancetta – streaky bacon is OK
Cos/Romaine lettuce
Shavings of Parmesan Cheese

Dressing
3 anchovies
1 clove Garlic
2 tablespoons grated Parmesan Cheese
Crème fraiche 1 tablespoon
Juice ½ lemon
Extra virgin olive oil
Freshly ground black pepper

First roast your chicken...

Finely chop the rosemary leaves with a little sea salt
Slash the chicken thighs and rub in the rosemary
Rub all the chicken with olive oil
Season with freshly ground black pepper.

In a baking dish place a little oil
Place bread ripped into big chunks
Lay chicken on bread and pop into oven and roast It should take about 30 mins.
Place bacon slices over the chicken and back into oven for another 5 minutes to crisp up the bacon.

Remove from oven and rest the chicken and bacon for 5-10 minutes.
Rip meat off the bones (cook's treat is sucking the bones)
Break bacon into pieces

Make dressing in mortar and pestle
Pound anchovies and garlic
Add cheese and creme fraiche, freshly ground black pepper
Mix well
Add lemon juice
then drizzle in extra virgin olive oil to make an emulsion

To Assemble
Break up the lettuce,
pile it on your plate arrange croutons, bacon, chicken and parmesan shavings and
finally dress with the tangy dressing.

Toss around with your hands making sure everything has a fine coating of dressing.

I will guarantee this taste treat will make your day.

We Have a New Cocktail - Thank You Absolut

Over the last two years, we discovered a beach, named “Noever Beach” by Ms Cleo.

Lovely white sand, a good swimming hole and just perfect, not too far to walk from the car.

 This is last year.

 

When we left our house in the hills, to go to the beach this is where we headed

Well would you believe, our Friend Trishie is living there, of all the beach properties, in Raro, how did we all choice this spot?

Meant to be, I reckon

Here is the view looking out over Noever Beach, Sunset Time, last night

Is this just Paradise, or what?

Oh got a new Cocktail, courtesy of Ms Trishie

Absolut have developed a new flavoured Vodka

Orient Apple and Ginger

Yumo

Poured over ice and a good splash of Cranberry Juice

It’s got to be good for you

A few wines with friends

Great end to the day

So Summer salad for lunch again

First I made a potato Salad, just a simple one

½ a red onion finely sliced

Handful of copped herbs, Parsley, Basil,Chives

2 potatoes, boiled in salted water and cut into mouthfuls

Simple French Dressing

3 parts olive oil

1 part lemon juice

Pinch sugar

Sea salt and freshly ground black pepper

My favourite Mayo dressing

2 tablespoons Best Foods Mayo

Thinned down with

Juice of half a lemon

Some sea salt and freshly ground

If you have an orange, throw in some zest gives it a great citrusy flavour

First blanch red onion in boiling water for about 30 seconds

Drain and toss in about 2 tablespoons  French Dressing

Add herbs and leave to marinate in the fridge

When potatoes are cooked, fork tender

Add to onions

Add some more dressing to moisten

Back to chill

To assemble

Just lay some nice crisp greens on a plate

Dot around some radish pieces

Cucumber sliced

Tomato wedges

Some Smoked Salmon around or my case Ham

A good helping of potato salad

Sprinkle the rest of the salmon or ham on top and drizzle over some of the Mayo

Dressing

Great lunch

Happy Birthday Dan-Here’s a Salmon Feast for You

It’s our son Daniel’s birthday…that very first birthday seems like only yesterday…where has that time gone…Anyway the staff have been waiting for another lunch so what better time.

We usually bake a cake for anyone’s special day but I pulled out all stops and made this divine Asian Salmon with A Crunchy Noodle Salad.

Mrs. Ina Garten The Barefoot Contessa has come up trumps yet again

A wonderful filet of marinated salmon baked in a very hot oven

Served with a colourful crunchy vegetable noodle saladThe aroma was intoxicating

You will need the following

The Salad
1 red pepper sliced in batons
Sugar snap peas 500 gms
4 spring onions sliced vertically and rough chop
60 gms spaghettini per person

Blanch the sugar snap peas and shock them in ice cold water

Make the dressing
1 cup rice bran oil
¼ cup rice wine vinegar
1/3 cup soy sauce
2 tablespoons Sesame oil
1 tablespoons honey
2 cloves chopped garlic
1 teaspoon grated ginger
½ cup peanut butter
2 tablespoons toasted sesame seeds

1 extra tablespoons toasted sesame seeds for garnish
Toss the vege with about 1/3 of the dressing

Meanwhile cook the noodles, drain.

In a salad bowl add another 1/3 of the dressing
Add the warm noodles then the rest of the dressing and toss.

Add vege and toss again
Dressing in stages like this is a better distribution of the sauce.

Add 2 tablespoons chopped parsley
And sprinkle the extra sesame seeds and toss just before serving.

Asian Salmon

Heat oven 260C

Line roasting dish with foil (makes for easier washing up)

1 side salmon

1 cup Soy sauce

¼ cup rice wine vinegar

¼ cup lemon juice

2 tablespoons oyster sauce

1 tablespoons Fish sauce

1 tablespoons sesame oil

1 ½ teaspoon chili paste

2 chopped spring onions

2 tablespoons chopped Garlic

2 tablespoons chopped ginger

Stir

Add the salmon to the roasting dish

Pour ½ of the sauce over the salmon
Cover with 1 ½ cups Panko crumbs

And then pour over the remainder of the sauce
Make sure all the breadcrumbs are well covered

Marinate 15 minutes

Into oven for 15 minutes

Cover with foil and let it rest about 10 minutes
Sprinkle with chopped parsley

Serve with The Crunchy Noodle Salad

A nice little bottle or 2 of a nice Malborough Methode Champagnoise

Katie made Birthday Cup Cakes

350gm butter
450gm dark chocolate, chopped
2 ½ cups castor sugar
1 ½ cups almond meal
2 cups cocoa
10 eggs
2 teaspoons vanilla extract

Preheat over to 140C.
Line muffin trays with cupcake cases
By the way she makes half the recipe and it makes 24 cupcakes

Combine butter, chocolate and castor sugar in a heavy based saucepan over low heat.
Mix continuously with a flat bottomed spoon until melted and smooth.
Sift the almond meal and cocoa into a bowl.
Add the chocolate mixture and beat for 1 min on low speed.
The mixture should be thoroughly combined.
Add eggs two at a time, beating well after each addition until the mixture is well combines; do not over beat, or too much air will be incorporated and they will crack during baking.
Add the vanilla and beat until combined

Spoon mixture into cases bake for 30 minutes or until a fine skewer inserted comes out clean.
Remove from trays and cool on a wire rack for 40 minutes before frosting.

All So Simple…So Divine.

I’m normally not a huge fan of fish from the Supermarket but the Fish department at my local Foodtown, Quay Street Auckland is lucky enough to have as it’s manager Kim.

She is dedicated and really seems to care about her department.
She supplied me with the excellent salmon for the lunch… not only did she get the freshest filets for me she also pin-boned them.

Thank you Kim

PS
Of course there were leftover so what should a good leftover Queen do.

Make Fishcakes

Mashed potato with milk and butter
Flaked leftover salmon
½ cup frozen peas
Sea salt & freshly ground black pepper

Chill make into patty shapes

Roll in Panko Breadcrumbs

Cook over med heat in Olive oil

Just a slice of lemon
Excellent