So – Mr Gem was heading out on a stag do for the weekend and I wanted to make him a really nice meal to send him off – in the knowledge that he will probably be living off burgers and beer for the weekend.
I’ve always wanted to cook scallops but for some reason never tried them – I think its because you can so easily overcook them and they end up like rubber bullets. But I wanted to make fishcakes and salad so thought – why not?
The fishcakes were a bit interesting. Instead of using potato to bind the cakes the recipe said to use rice. So I boiled some white rice whilst I cooked a salmon fillet. Mixed garlic, ginger, chilli and a bit of soy and lime juice. When the rice was cooked I mixed it with the fish, rice and garlic ginger mixture. the starch in the rice bound it all together really well. I made this into fishcakes and popped it in the oven for about 20 minutes – after my last deep frying fiasco I wasn’t taking any chance…check out week 21 and 22 if you want to read more about that little disaster!
The fishcakes came out really well – crispy on the outside and soft in the middle. Just the right amount of flavouring as well. I was pretty happy with them.
The recipe also had a bit for chilli jam which I was all over. Mr Gem just LOVES chutney. He literally goes to food fairs and buys jars of chutney. I grated lime zest and squeezed the juice into sugar, and chilli, then popped it on a low heat until it started to bubble – the sugar goes a bit brown after a while and at that point you take it off the heat.The jam was citrusy and spicy – and luckily Mr Gem liked it (phew!)
For the salad I chopped up some chorizo, spring onion and chilli and fried it until the juice ran out of the chorizo. Then I added the scallops and turned up the heat. Turning the scallops every minute or so until they are springy and just slightly firm to a touch with a finger.
Then I served it all up together – it was an amazing tea – especially for a Thursday night, I didn’t poison anyone with the scallops and it was just a real treat. I’d recommend the salad to anyone!