|Rocket and Dandelion|
The previous day I'd been out with Marija and her family. She had promised to take me to the fields to get what she described as 'grass' and I was puzzled. I was handed a knife and shown the plant that we were going to collect. Turns out that it was dandelion! We picked a bagful, and I was then handed the lot, as well as some wild rocket for a salad. She told me how to cook it and off I went with leaves that that my granddad used to curse. She said to clean and sort it, then wilt like spinach. I added garlic, oil, wine vinegar, salt and pepper and allowed to sit and cook for a little longer. I wondered how to use this rather acquired taste veg...
Pesto Mackerel Fishcakes
Delia had an idea which combined mackerel and pesto mash. I don't think that putting potato into fish and baking would work for me - far too much effort and perhaps a little bland. So I made a few changes using the basic idea.
- Pat four of the fresh raw mackerel fillets dry and sprinkle a little salt on them
- Put 3-4 medium potatoes onto boil and cook until soft. Allow them to dry a little over the residual heat and then mash as usual
- Whilst they are boiling make a good antisocial pesto - one which makes even the garlic-immune fisherman here run scared. First of all, tussle with a small green caterpillar about whose basil it is...he won, as he wouldn't go down the plughole and waved at me pathetically when I threw him out of the patio door
- Mine is a large handful of basil leaves, a really big glug of the excellent olive oil, a handful of toasted pine nuts, a couple of crushed garlic cloves, salt, pepper. Whizz up with whatever blender/mortar and pestle you have, then add some grated hard cheese. Add more oil to loosen if it's too 'tight'
- Throw the lot into the mash and stir in thoroughly. At this stage I also added a rather interesting ingredient. I roughly chopped up a load of the cooked dandelion leaves and threw them into the mash
- When the cooking oil in a frying pan is smoking hot, add the fillets, skin side down, and cook until just done. Allow to cool a little and then flake into the mash mix. Taste for seasoning and add paprika, or whatever to adjust
- Add an egg and a little flour to bind. Then clean and re-oil the frying pan to heat again
- With floury hands to prevent sticky mayhem, form into burger sized cakes and fry on each side until brown and crisp
East London Mackerel Cakes
Melting a butter/oil combo, I fried up a small onion, curry powder, cumin, chilli, some finely chopped red pepper, and popped in the final two raw mackerel fillets and sizzle thoroughly. Once it's all cooked and soft, I flaked the mackerel into the new batch of mash and scraped in everything from the pan. Add an egg and a little flour to bind, I chopped up more dandelion and stirred it all together. Cook as above, and add more tabasco for fun.
Serve both versions with a good dollop of hot ajvar.