Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
Cod Cheeks. Yep you read that right. Cod Cheeks. I adore Cod Cheeks. To me they are every bit as delicious if not more so than scallops or lobster.
Seriously. If you have never tried them, you have no idea what you are missing.
Fish cheeks are a great delicacy. A tiny pocket of meat, found just below the eyes, they are tender and have a wonderful flavour. Little nuggets of deliciousness.
Most Chef's love them as they are boneless, skinless and have a beautiful texture which lends itself to a variety of cooking methods.
My favourite way of cooking them is to coat them in a well flavoured cornmeal crumb and then fry them in hot oil.
They take literally just a few minutes to cook and are so tender and delicious when done.
And it is such a simple way to prepare them. You just mix cornmeal (which is like a fine polenta) together with some simple seasonings . . . cayenne pepper, black pepper and salt.
Don't freak out at the amount of pepper. Its the perfect amount. Trust me on this.
You simply roll the cod cheeks in the cornmeal mixture and then fry. It only takes 3 to 4 minutes per side for them to be done to perfection.
Perfectly crisp and golden brown on the outside . . . tender and succulent on the inside. You can't ask for much better than that.
Bite sized and filled with flavour. I get mine from The Fish Society. Their Cod Cheeks are sustainably sourced from Norwegian waters.
Fish from the Fish Society
comes straight to your door, with an overnight delivery, and it is
beautifully packaged. It arrives in perfect condition ready to throw right into your own freezer.
All of their fish is frozen shortly after catching and is of a far superior quality than that which you can buy at the shops, which in all likelihood has already been frozen once, thawed and then presented to you on ice. I have never been disappointed in any fish I have received from them and they have a huge range to choose from.
Today I served these lovely cheeks with some chips and homemade coleslaw . . . just like you would be served in a restaurant back home in Nova Scotia.
In the old days, when Cod was plentiful, it would not have been unusual to find Cod Cheeks the size of your fist, but sadly Cod of that size are no longer very common.
They are coming back however, and that is a good thing. Of all the fishes in the sea, Cod is my favourite.
I tried to get a photograph so I could show you how tender and succulent these are inside. Kind of hard because it is so white, so I guess you will have to take my word for it. These bite sized babies are delicious!
Yield: 4
Cornmeal Crusted Cod Cheeks
Cod cheeks are a really delicious part of the cod that is often overlooked. Boneless, skinless and firm, they are meaty and sweet. Coating them with a spiced cornmeal mixture gives them a crisp exterior whilst protecting all that succulence inside.
ingredients:
- 450g of cod cheeks (1 pound)
- 170g fine cornmeal (1 cup)
- 1/2 tsp cayenne pepper, or to taste
- 1 TBS finely ground black pepper
- 1 tsp fine sea salt
- oil for frying (you want to use a flavourless oil, like canola)
instructions:
How to cook Cornmeal Crusted Cod Cheeks
- Mix the cornmeal, cayenne, pepper and salt together in a shallow bowl. Take your cod cheeks out of the refrigerator. Remove them from the packaging and roll them in the cornmeal mixture to coat, setting them aside on a plate while you finish coating them all.
- Heat about 1/4 inch of oil in a skillet over medium heat. Once it is hot enough to brown a cube of bread (between 180/190*C or 350/375*F) add the coated cod nuggets,
- a few at a time. Take care not to crowd the pan, or your oil will cool down too much. Cook for 3 to 4 minutes per side, until golden brown. Scoop out to a baking tray lined with paper towelling to drain and keep warm in a slow oven while you cook the rest. Once done serve immediately with your favourite accompaniments. We like chips and coleslaw.
Down East Coast Coleslaw
Yield: 6
Crisp and delicious and lightly flavoured with Maple syrup. Don't knock it until you try it.
ingredients:
- 1 white cabbage (about 2 lb in weight), trimmed and cored
- 2 medium carrots, peeled
- 2 sticks celery
- 4 spring onions
- 200g of good quality mayonnaise (scant cup)
- 4 TBS buttermilk
- 2 TBS maple syrup (I used a no sugar sub)
- 2 tsp cider vinegar
- salt and black pepper to taste
instructions:
How to cook East Coast Coleslaw
- Using a sharp knife, shred your cabbage very fine and place into a bowl. Grate your carrots on the large holes in a box grated and add them to the bowl with the cabbage. Thinly slice the spring onions and the celery. Add to the bowl as well. Whisk together the mayonnaise, buttermilk, maple syrup, and seasoning to taste. Pour this over the vegetables in the bowl and toss all together to coat. Cover and chill in the refrigerator until ready to serve.
I called this down East Coleslaw because it is lightly sweetened with Maple Syrup. Because I am a Diabetic I used a no sugar one, which isn't really Maple Syrup, but trust me when I tell you that it is very, very good nonetheless. Even better with the real thing.
I really hope you want to try Cod Cheeks! I think you will find that they are really very wonderful, and highly underrated! Give cheeks a chance!
You are probably wondering why I am showing you a fish recipe on a Monday. Two reasons really. First, as it is Canada Day back home I wanted to cook a typically Canadian dish, and not just Canadian, but a Maritime type of dish.
Secondly . . . it will take you a few days of preparation to get this dish put together, so I am giving you a heads up!
Down East Fish Cakes. There isn't a Canadian Maritimer worth their salt that doesn't love or know how to cook these fish cakes. They have been a Maritime staple for many years. These delicious potato and fish cakes use a traditional down east kitchen staple, Salt Cod.
It hails back to the years when the fishing industry was really big in the Maritime Provinces. Humble people are the Maritimers, and in years before refrigeration they would salt their cod to use in the off season. This was a great way to keep the cod. All they had to do was soak it to regenerate it and it was fit to eat.
Funny Story: It is said that during the Dust Bowl in the 1930's many Western Canadians risked starvation so the generous people of Eastern Canada sent them trains filled with Barrels of Salt Cod, which they knew would not only survive the long journey to the West, but could be easily stored and kept. Having no idea what it was, the Westerners used the slabs of salt cod to shingle their roofs.
The Salt Cod I used today does not come from Newfoundland or Nova Scotia, but from Scotland, Shetland to be exact, and it is famous! Mine came from The Fish Society, which is an online fish monger here in the UK.
They offer a really vast variety of fish and seafood to choose from, from A to Z, smoked, dried, over 200 kinds. They deliver across Western Europe but can also deliver further afield if you are looking for good fish to be delivered right to your door. Frozen fresh it is as fresh as it is right from the ocean when thawed. I just love their fish.
I was really excited when I discovered that they had Salt Cod. A little taste from home, Nova Scotia, which means New Scotland. This was singing to my Nova Scotian heart. This Salt Air-Dried Cod is considered to be the single Malt of the fish world. This is the best Salt Cod that you can buy here in the UK. Sustainably fished from MSC accredited Shetland stocks, this is a handcrafted premium product!
You do need to soak it in cold water before you can use it however. I soaked mine for 48 hours, changing the water 3 times, which is what was recommended to me. After that I simmered it in hot water for about 15 minutes, and then let it cool, whereupon I flaked it and used it in my recipe.
Some people cook their fish cakes right away, and you certainly could do that, but I like to mix them up one day and then shape them into a roll, wrap and chill, ready for me to cut into slices for frying the next day.
They are really easy to make. You just mix equal amounts of reconstituted, cooked and flaked salt cod with mashed potatoes. Don't add any milk or seasoning to the potatoes. Just peel, mash and use.
Into this goes a beaten egg, and some seasoning . . .
As a Maritimer I highly recommend Summer Savoury. Back home this is a staple of every kitchen larder. You will find it added to lots of dishes. Summer Savoury is the cousin of Winter Savoury, and adds incredible flavour to lots of dishes.
Summer Savoury is very aromatic and has an appetizing-enhancing, expectorant, digestive-regulating and sudorific effect.
Taken internally, the herb is viewed as a good remedy for nausea, diarrhea, flatulence, bloating and other digestive disorders, and can also used to treat a sore throat, colic, asthma and irregular menstruation. Just sayin'
Its not a herb that I have ever seen in the UK, and even in Western Canada it can be difficult to find. I always bring bags of it back with me when I come back from visiting Canada and throw them in the freezer to keep them fresh.
If you can't get it you can substitute a mixture of thyme and sage in its place. My Maritime heart just loves it.
Remembering that you are using salt cod, which has been cured by salting it, you will want to be judicious with adding salt. I taste as I go along.
You probably won't need much. I also like to add a healthy pinch of ground black pepper.
Shape the mixture into a fat log, wrap in cling film and place into the refrigerator overnight to chill, ready to slice, dip in flour and fry the next day for supper!
If you can't abide the idea of using salt cod (it does kind of smell) then you can use fresh cod which you have simmered until done, cooled and flaked in its place.
You will need more salt for seasoning in that case. I highly recommend the Fish Society's Prime Cod Mishapes which are perfect for this use.
The preparation of these takes a long longer than it does to cook them. They cook in literally minutes. Back home we would serve them with scrunchions.
Scrunchions are pieces of salt pork which have been fried and rendered to crisp little bits. We don't get salt pork over here. (I know so much salt! Those ancestors of mine were hardy folk!)
In true Maritime tradition, I served these with some baked beans, sliced ripe tomatoes and some of my fabulous Creamy Coleslaw.
This simple supper never fails to delight!
Yield: 4
Down East Fish Cakes
A maritime recipe hailing from the provinces of Eastern Canada. I like to serve them with baked beans, coleslaw and sliced tomatoes.
ingredients:
- 250g salt cod (1/2 pound, 8 ounces)
- 250g mashed potato (1/2 pound, 8 ounces)
- 1 small onion, peeled and grated on the fine edge of a hand grater
- 1 1/2 tsp summer savoury
- salt and black pepper to taste
- 2 medium free range egg yolks, beaten
- flour for dusting
- sunflower oil for frying
instructions:
How to cook Down East Fish Cakes
- Soak your cod in cold to reconstitute it according to the package directions, draining and changing the water several times. It will pong, but don't worry, it tastes beautiful.
- Once your fish is ready to cook simmer it in boiling water to cover for about 20 minutes. Drain it at the end of that time and set it aside to cool. (You can be cooking and mashing the potatoes while you wait.)
- Flake the cod into a bowl with a fork, or your fingers. (I use my fingers as I find it easier.) Add the mashed potatoes, and the seasonings, herbs. Taste and adjust as needed. Beat the egg yolks and then stir them in to combine well. Shake into a fat log, wrap in cling flim and chill over night.
- The next day when you are ready to cook them, have a shallow bowl of plain flour ready.
- Heat some oil, about 1/4 inch in a non-stick skillet until hot. Slice the fish mixture into 1 inch thick patties and coat them in flour, shaking off any excess. Place them in the hot fat, and cook until golden brown on both sides. Serve hot.
Fish from the Fish Society comes straight to your door, with an overnight delivery, and beautifully packaged. Ready to throw right into your own freezer. I highly recommend!
Happy Canada Day to all my friends and family!
I cooked my husband a Roast Beef Dinner for Father's Day at the weekend, with all the trimmings. Even Yorkshire Puddings. He was in Man-Food Heaven!
He loves my roast beef and my Yorkshires! These are recipes I learnt from my late FIL who was a cook in the Canadian Forces. As you know an army marches on it's stomach, so as you can imagine he was an excellent cook!
Normally with a Roast Dinner over here they will serve cabbage of some sort, or Brussels sprouts. Usually the crinkle leafed Savoy Cabbage (lower left above). I never realised there were so many kinds of cabbage until I moved here to the UK.
They love their cabbage. In the photo above, going clockwise from the Savoy you will see Sweetheart Cabbage, Chinese Cabbage, Red Cabbage and White Cabbage, which is the type I was used to cooking with from home.
I didn't have any other kind or even any Brussels Sprouts to cook for Todd, just a white cabbage. It is lovely fried, and in cabbage rolls, or coleslaw . . . but it just doesn't shine when it is boiled or steamed.
Then I realised I had never shown you my favourite recipe for Creamed Cabbage and so I decided to make that as a side dish!
What this recipe may lack in bells and whistles, it more than makes up for in taste!
Creamed Cabbage might look and sound quite unremarkable, but I can assure you, it is anything BUT unremarkable!
Its just cold cooked cabbage, mixed with a rich cream sauce, covered with buttered cracker crumbs and baked until bubbling and golden brown.
This is a lucious twist on traditional creamed vegetables however.
The cream sauce is rich and flavoured with salt, pepper and nutmeg.
You could add some hot pepper sauce or dried mustard powder if you want it to have a bit of a bite.
Taste and make sure you have enough salt. The cabbage won't be very salty, and it will need the lift.
I know we are not supposed to eat too much salt, and we try not to, but some things just need it I find. This does.
Once you have it mixed with the cream sauce, you simply pour it into a buttered baking dish and cover it with buttered cracker crumbs.
Into the oven it goes until it is golden brown . . . those cracker crumbs all crisp and buttery . . . and the cabbage and sauce are bubbling away.
Oh boy, but this is some good. This is a dish I really love and it makes an excellent side dish for roast dinners!!!
Creamed Cabbage
Yield: 4 - 6
This is a good old fashioned dish that we really love. I love cabbage in any way shape or form, but when you combine it with a delicious creamy sauce and cover it with buttered cracker crumbs, I just think it's the best! I could eat a big plate of this and nothing else, and in fact I just may have the leftovers for my supper tonight!
ingredients:
- 2 cups cold cooked cabbage, chopped (About half a medium head of white cabbage)
- 1 TBS butter
- 2 TBS plain flour
- 2 cups hot milk (480ml)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp freshly grated nutmeg
- cracker crumbs
- 2 TBS butter, melted
instructions:
How to cook Creamed Cabbage
- Pre-heat the oven to 180*C/350*F/gas mark 4.
- Melt the butter in a saucepan over medium heat. Stir in the flour and cook for one minute. Whisk in the hot milk, whisking continuously, and cooking until the mixture bubbles and thickens. Season with the salt, pepper and nutmeg to taste.
- Place the cabbage in a buttered shallow casserole dish. Pour the cream sauce over top, covering it completely. Mix the cracker crumbs together with the melted butter and sprinkle on top.
- Bake for 35 to 40 minutes in the heated oven, until bubbling and nicely browned on top. Remove from the oven and allow to sit for a few minutes before serving.
I don't know why I don't make this more often . . . . wait . . . yes I do . . . its because I could eat the whole thing all by myself! Yes, I could possibly be that greedy when it comes to things I really like! Oh, and if anything, this tastes even better the day after! Oh boy . . .
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