Tag: zest
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PK’s NoRecipe Dried Citrus Slices
I love preserving food as much as I like growing it (and talking about it). So I did some googling on ways to preserve citrus after my lemon tree decided to try and bury me in fruit :).
My lime tree is a heavy cropper too but in Perth it is not hard to find people willing to take them off your hands :).
Dried citrus can be used for a wide range of things like:
- flavouring jugs/cups of water.
- flavouring your teas.
- adding to smoothies.
- cooking mediterranean and middle-eastern dishes.
- cleaning your kettle of scale (wow).
Simply cut your chosen citrus (I used lemons, limes and oranges) into thin slices.
Pop them on a tray or (my preference) a rack and into an 80C fan-forced oven for 4 to 6 hours. I made sure they were very dry before I took them out and whilst the rind is brittle there is a bit of play in the flesh.
Enjoy,
PK
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PK’s Dried Citrus Slices
I love preserving food as much as I like growing it (and talking about it). So I did some googling on ways to preserve citrus after my lemon tree decided to try and bury me in fruit :).
My lime tree is a heavy cropper too but in Perth it is not hard to find people willing to take them off your hands :).
Dried citrus can be used for a wide range of things like:
- flavouring jugs/cups of water.
- flavouring your teas.
- adding to smoothies.
- cooking mediterranean and middle-eastern dishes.
- cleaning your kettle of scale (wow).
Simply cut your chosen citrus (I used lemons, limes and oranges) into thin slices.
Pop them on a tray or (my preference) a rack and into an 80C fan-forced oven for 4 to 6 hours. I made sure they were very dry before I took them out and whilst the rind is brittle there is a bit of play in the flesh.
Enjoy,
PK
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PK’s NoRecipe Thai Fish Cakes
Fish cakes taste great and are an amazing way of making a little bit of fish go further. They were a staple growing up and one of the dishes my mum cooked us that will always stay with me :).
I never use a recipe and no two batches come out the same and that is half the fun. Below I am doing a take on Thai fish cakes but I am just as likely to make them coated in breadcrumbs. Sometimes I keep the potatoes chunky, sometimes I mash everything well to give a smoother texture.
I just follow two basic rules in that I use a 1:1 ratio of fish to parboiled potatoes and I like to add colour by using finely minced fresh vegetables in the mix itself. If you find the cakes fall apart during cooking, try a bit more egg in the mix next time.
Parboil the potatoes:
Mash your fish (I am using canned John West Pink Salmon):
Prepare the vegetables (I am going for a Thai taste so I am using lime zest, shallots, coriander, garlic and some red capsicum for colour):
Whisk an egg or two and mix everything up (I did this gently as I wanted a chunky look):
Make small or large cakes, using your hands, as you please and then pop them in the fridge for a bit (just look at the colours, beautiful):
A quick shallow fry is all that is needed:
Serve with some greens and you favourite sides:
Enjoy,
PK
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PK’s Easy Thai Fish Cakes
Fish cakes taste great and are an amazing way of making a little bit of fish go further. They were a staple growing up and one of the dishes, my mum cooked us, that will always stay with me :).
I never use a recipe and no two batches come out the same but that is half the fun.
Below I am doing a take on Thai fish cakes but I am just as likely to make them coated in breadcrumbs. Sometimes I keep the potatoes chunky, sometimes I mash everything well to give a smoother texture.
I just follow two basic rules in that I use a 1:1 ratio of fish to parboiled potatoes and I like to add colour by using finely minced fresh vegetables in the mix itself. If you find the cakes fall apart during cooking, try a bit more egg in the mix next time.
Parboil the potatoes:
Mash your fish (I am using canned John West Pink Salmon):
Prepare the vegetables (I am going for a Thai taste so I am using lime zest, shallots, coriander, garlic and some red capsicum for colour):
Whisk an egg or two and mix everything up (I did this gently as I wanted a chunky look):
Make small or large cakes, using your hands, as you please and then pop them in the fridge for a bit (just look at the colours, beautiful):
A quick shallow fry is all that is needed:
Serve with some greens and you favourite sides:
Enjoy,
PK
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