Potato Fish Cakes

Potato Salmon Cakes

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Potato Salmon Cakes

• 2 x large russet baking potatoes, washed and cut into large chunks
• 3 tbsp canola oil
• 2 x salmon filets, 6 oz each
• Salt and pepper
• 4 x green onions, sliced thinly
• 1 x bunch fresh dill, chopped
• 1 x egg, lightly beaten

Directions:

Potato Salmon Cakes

1. Steam potatoes in a stovetop steamer until tender when pierced with a fork.
2. Meanwhile heat a sauté pan over medium-high heat and when it's hot, add oil.
3. Using a potato masher, mash them together.
4. Season salmon filets and sear on both sides until just cooked through.
5. Place the potatoes into a large bowl and add salmon, salt and pepper.
6. Add green onions, dill and egg and mix well.
7. Form into 4 large patties. If the mixture seems a bit loose and won't form a well-packed cake, add some breadcrumbs until it binds well.
8. Heat a large skillet and add oil.
9. Add salmon cakes and fry them until they are golden brown on each size and heated through.
10. Serve with Horseradish Sauce (recipe from this episode).

Horseradish Sauce

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Horseradish Sauce

• 2 Tbsps horseradish
• 2 Tbsps ketchup
• 2 Tbsps mayonnaise

Directions:

Horseradish Sauce

1. Whisk together.
2. Serve with Fish Cakes (recipe from this episode).

Broccoli and Potato Soup

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Broccoli and Potato Soup

• 3 tbsp olive oil
• 3 onions, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 6 cups chicken stock, vegetable stock or water
• 2 large potatoes, peeled and grated
• 1 head of broccoli, stems cut into chunks and florets reserved
• Salt and pepper
• A large pinch of nutmeg
• 1 cup grated cheddar cheese

Directions:

Broccoli and Potato Soup

1. Place a 4 quart pot over medium-high heat and add oil.
2. When it's hot, add onions and sauté until they have softened.
3. Add garlic and continue to sauté for another minute. Add stock, grated potatoes and broccoli stems.
4. Season with salt and pepper and simmer until they are tender and potatoes have broken down.
5. Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor.
6. Reheat soup prior to serving and add reserved broccoli florets and cheddar cheese.
7. Simmer for about 5 minutes, until cheese has melted and florets are tender and bright green.
8. Serve hot.

Homemade Peanut Butter Cups

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Homemade Peanut Butter Cups

• 8 ounces of 70% bittersweet chocolate, cut into small pieces
• 1/2 cup peanut butter
• 1/2 cup cream cheese
• 1 tbsp sugar
• 1 tbsp vanilla
• 4 x paper or foil muffin cup liners

Directions:

Homemade Peanut Butter Cups

1. Melt chocolate in a bowl set over a small pot of simmering water.
2. Using a pastry brush or new paintbrush paint chocolate onto the inside of the muffin cups.
3. Place them in a muffin tin for easier handling.
4. Paint a thick layer and then refrigerate until it has set hard.
5. Puree the peanut butter, cream cheese, sugar and vanilla in a food processor until smooth.
6. Spoon or pipe into the hardened chocolate cups and then pour a thick layer of the remaining melted chocolate over the top making sure the edges are sealed.
7. Put back in fridge until the tops have set.
8. Peel liners off before serving.

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