Island Life Magazine Ltd February/March 2017 | Page 111

Food and drink
SMOKED HADDOCK FISH CAKES
Recipe by Kynges Well, Brading
Makes 4 portions
Ingredients:
200g cooked smoked haddock
200g Mash potato
1 spring onion
2 eggs
Panko breadcrumbs
Plain flour
Salt & pepper
Fresh parsley
100g frozen peas
50 ml double cream
Method:
1. Flake cooked haddock into
mash potato and season with a
pinch of salt & pepper.
2. Thinly slice spring onions and
add to the mixture before
dividing into four equal size
cakes. Chill in the fridge for 30
minutes.
3. In the meantime, simmer the
peas and cream them with a
dash of water until cooked,
then blend until silky smooth.
breadcrumb your fish cakes
(in that order) and pan fry until
crispy and hot throughout.
5. Finally poach your egg in water
and a dash of vinegar for 3-4
minutes for a nice runny egg.
4. Then flour, egg wash and
M U Z Z A’ S W H I S K Y & M A R M A L A D E
BREAD AND BUTTER PUDDING
Recipe by Muzza’s Kitchen, Sandown
Ingredients
8 slices of white bread
4 egg yolks and 1 whole egg
250ml Queenbower untreated
double cream
200g melted butter
100g thick cut Marmalade
100g sultanas or raisins
10g mixed spice
50g of golden sugar
Whisky to taste
Method
1. Cut the white bread into neat
triangles and coat with the
melted butter.
2. Arrange neatly in an oven proof
dish, forming a single layer.
3. Sprinkle over sultanas, mixed
spice and 50% of the sugar.
4. Spread some of the
marmalade over the first layer.
5. Repeat to form a second layer,
omitting the fruit.
6. Add whisky. Do not form more
than two layers as a pudding
which is too tall will not hold
together.
7. Mix eggs and egg yolks with
cream. Mix with a little milk if
the mixture is too thick to pour.
8. Pour mixture over the pudding
and allow to stand before
cooking, approx. 15 minutes.
9. Bake until golden brown, firm
to touch and slightly risen.
At 180 degrees this will take
approx 30 mins.
10. Serve with homemade
icecream, cream or custard
and a shot of whisky if desired.
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