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I realized this morning in horror that the children will be going back to school next week! Where have the summer holidays gone? I pictured long sunny days, with the children playing in our nearby garden. Both of them constantly asked me for ice pops to cool off after bike rides, soccer, and playing spies on secret missions (one of Lewis's favorite games).
I guess we've done quite a bit really: a couple of weeks in Florida, the kids spending about a week in Wales, sleepovers with friends and family, plus a culinary weekend at the Big Feastival – but I still want more!
We're going for a picnic and a Bosley cloud hike (I'd like to say it's a mountain, but it's actually more of a big hill) with friends today. So that's it. No more plans in the newspaper.
Going back to a more normal way of working on Wednesday, without the sometimes annoying and sometimes perfectly cute distractions (like Gracey serving homemade cakes yesterday, after picking blackberries in the garden).
Go back to more normal meals too. Well, the most normal thing you can get for a food blogger!
Sometimes we need a little help on those busy days of school and work!
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Although I cook a lot from scratch, I am not reluctant to use very good quality prepared things, and do I have my ingenious opportunity to talk about The Saucy Fish Co.?
I buy products from Saucy Fish Co. anyway, because I really like them. They make delicious sauce-filled fish cakes (and no, the sauce doesn't leak while cooking), as well as frozen fish that is cooked in the oven (frozen) and served with a variety of sauces. My particular favorites are the salmon with chili, lime, and ginger dressing, and also the sea bass with green sauce.
I was a little hesitant when I first tried their cooked fish fish cooking earlier this year, but they are fabulous! They are cooked in a special oven bag, which means they come out tender, juicy, and flaky, unlike other frozen fish I've tried, which can often be dry and soft.
I was so happy when they sent me not one, but two boxes of goodies. The first is a bunch of fish and fish cakes (yeah!) And the second is a kit to make a homemade bowling game outdoors, complete with light sticks to play in the dark! Exactly the kind of fun we were looking for for the summer holidays! The game was created by Katie Pix (you can see it here, she's crazy :-))
Yesterday I made some instagram stories. Here is an example of my terrible bowling skills!
So let's get on with it. Fish cakes are easy, but I decided to serve them with a little cheese puree, crispy prawns with garlic butter, and green beans, inspired by one of the most hearty meals we had during our Florida vacation.
You could also serve these fish pie with bacon and pea salad.
Fish cake recipes with cheese puree and crispy garlic prawns:
Saucy Fish Co. Fish cakes with cheese puree and crispy garlic prawns
These Saucy Fish Co. fish cakes with Cheesy Mash and crispy garlic prawns make a great weekday dinner when you're in a hurry, but still want something really tasty!
- 2 smoked haddock and vintage cheddar cheese croquettes
- 2 medium red-skinned potatoes, peeled and minced
- 2 tablespoons unsalted butter
- 3 tablespoons double / thick cream
- 50 g of grated ripe cheddar cheese
- 12 shrimp, peeled and deveined
- 2 tablespoons plain / all-purpose flour
- 1/2 teaspoon of garlic salt
- pinch of salt and pepper
- 1 tablespoon vegetable / sunflower oil
- 1 tablespoon unsalted butter
- 1 clove garlic, peeled and minced
- Steamed green beans
- 1 tablespoon of freshly chopped parsley
- freshly ground black pepper
United Kingdom (metric) – ** Convert to US measurements USA **
Preheat oven and cook haddock and cheddar fish cakes according to package directions.
Meanwhile, place the potatoes in a pan and cover with cold water. Bring to a boil, then simmer for 10-12 minutes until tender. Drain, then mash potatoes with a masher or richer trowel. Add the butter, cream, cheese, and a pinch of salt and pepper. Put a lid on the pan to keep warm while the rest of the food cooks.
Put the prawns on a plate and sprinkle the flour, garlic salt, salt and pepper. Mix to coat shrimp.
Place the oil and 1 tablespoon of the butter in a skillet and heat over medium-high heat until the butter melts and is slightly sizzling. Add shrimp and cook on both sides until golden brown (about 2-3 minutes per side). Lower the heat and add the minced garlic for 30 seconds, then turn off the heat.
Divide the mashed potato with cheese between two dishes (I used a ring to shape it into a disc). Top with the fish cakes and place the crispy shrimp on the plate.
Serve with steamed green beans with butter and a pinch of fresh parsley and black pepper.
Nutrition Facts is one serving of pets, without steamed vegetables.
Hi, I'm Nicky
I love to cook and I want to share with you my favorite, delicious and familiar recipes. I want to inspire you to create a fantastic meal for your family every day.