This Mackerel with Lime & Caper Sauce and Crushed Potatoes recipe is delicious and nutritious – and ready in less than 30 minutes! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Not to keep my resolution, but to start it!
My resolution is to lose weight, get fit and eat healthily. Sound familiar?
The first problem is a house packed with chocolates, snacks and goodies left-over from Christmas – just too many temptations.
But I am starting today. All temptations will be banished to the back of the cupboards and only good healthy food will be bought. Hmmm… we’ll see how long that lasts!
Have you made a New Year Resolution? How’s it going? Do you have any tips to ensure success?
A good place to start is the Fit and Healthy feature in the new Dairy Diary.
Tonight I will prepare the fantastic Salmon and Ginger Fishcakes recipe from Good Food, Fast. Delicious, healthy and ready it just 30 minutes.
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Time 30 minutes
Calories per portion 281 Kcal
Fat per portion 14.9gof which saturated 2.6g
Serves 4
Red chilli 1, deseeded and finely chopped
Caster sugar 2 tsp
Thai fish sauce 1 tsp
Lime juice 1 tbsp
Rice vinegar 1 tbsp
Cucumber ½, halved and cut into long, thin strips
Yellow pepper 1 small, deseeded and cut into long, thin strips
Carrot 1 small, peeled and cut into thin strips
Cherry tomatoes 12, halved
Skinned salmon fillets 500g (1lb 2oz)
Root ginger 4cm (1¾oz) piece, peeled and very finely chopped
Spring onions 4, trimmed and finely chopped
Salt and freshly ground black pepper
Vegetable oil 1 tsp
Coriander a bunch, stalks removed
1 For the salad, put the chilli, sugar, fish sauce, lime juice and vinegar into a screw-top jar and shake well. Set aside. Toss the cucumber, pepper, carrot and tomatoes together in a bowl.
2 Chop the salmon until you have a coarse, mince-like mixture. Put into another bowl with the ginger and spring onions and season to taste. Mix together and divide into eight. Using slightly wet hands, shape into eight fishcakes.
3 Heat the oil in a large, non-stick frying pan over a medium heat. Cook the fishcakes for 1½ minutes on each side, until lightly golden and cooked.
4 Toss the dressing and coriander leaves through the salad. Divide between four plates and top each with two fishcakes.
Recipe taken from Good Food, Fast.
Over the past eighteen months it has been a pleasure to blog about all things Dairy Diary (and some other stuff too).
I really appreciate all your kind comments and support during this time.
However, I am looking like an exaggerated version of Mr Greedy and so it’s time to put away my keyboard for nine months while I concentrate on having twins.
You will be well looked after in my absence with lots of new guest bloggers! Each member of the Dairy Diary team will contribute with their favourite recipes, tips and chat for 2011.
So, have a happy and fun-filled 2011. I will be blogging again in October.
From the 2011 Dairy Diary, try these scrumptious Veggie Crisps – perfect for entertaining or snuggling in front of the fire.
Serves 8
Time 1 hour
Calories 417 per portion
Fat 30g of which 5.4g is saturated
Suitable for vegetarians
Vegetable oil for deep frying
Sweet potatoes 3 large, peeled
Parsnips 4 large, peeled
Carrots 4 large, peeled
Soured cream 150ml (¼ pint)
Finely snipped chives 2 tbsp
Sea salt for sprinkling
1 Heat vegetable oil in a large pan or deep fat fryer.
2 Using a vegetable peeler, slice all vegetables very thinly. Pat vegetables dry on kitchen paper.
3 Fry vegetable slices, in batches, until golden. Drain on kitchen paper.
4 Mix soured cream with chives. Sprinkle crisps with sea salt and serve with soured cream dip.
A Dairy Diary recipe.
Mouthwatering food for one or two that’s simple to prepare with no waste.
Soups, snacks, main courses, sweets, bakes and cakes – with plenty of hints and tips, they are a joy to prepare.
“Now that’s what I call Clever Cooking!”
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