Another week and it certainly was a better one, as the friend I told you about last week is proving to be a real trooper - still in ICU but her vitals are improving slowly each day - a total turnaround from the doctors' prognosis, so a huge thank you to everyone for your good wishes :)
So this week sees the start of the exciting @docsmith Handcrafted Knife Contest run by the fabulous Cook With Us team of @chefsteve, @offoodandart and @pandamama; with Hors d’oeuvre, Canapé or Bite-sized Appetizers on the menu.
Thank you @docsmith for this generous donation:)
I've made one of our favourite appetizers - Fish Croquettes - served with a gingery sweet Chili Sauce, always the first to disappear off the tables. These can be prepared in advance and fried at the last minute if you're not fond of re-heating in the microwave. I prefer having them cold - somehow the fish flavour comes through stronger.
Any white fish can be used - I used deep water Hake and smoked Haddock to give a slightly smokey flavour, finely diced Spring Onions, Potato mash, Lemon Rind, Grated fresh Ginger root, rolled Oats and an Egg to bind. Small bite size fish balls are formed and dipped into Sesame Seed before frying in hot Canola & Olive Oil. Pretzel sticks were inserted to make fun Lollipops - tell your guests the sticks are edible :)
Served with a gingery Sweet Chili Sauce this a sure winner at any party.
INGREDIENTS
Sweet Chili Sauce
- 1/2 cup Rice Vinegar
- 1/2 cup Sugar
- 2 tablespoons Fish Sauce
- 2 tablespoons Sherry or Port
- 2 teaspoons Ginger Root - grated
- 2 Garlic Cloves - finely diced
- Red Chillies - diced - approx 1 tablespoon
- 1 tablespoon Cornflour
- 2 tablespoons Cucumber - finely diced
- 1 tablespoon Spring Onions - finely diced
Place all ingredients except the last three into a pot and bring to boil.
Simmer till liquid has been reduced by half.
Mix Cornflour to a paste with a little water & add to sauce to thicken.
Can be bottled in sterilised jar at this stage.
Stir in Cucumber & Spring Onions just before serving.
Fish Croquettes
- 300 gram White Fish - cook in lemon juice & water, drain & flake
- 200 gram smoked Haddock - cook in milk, drain & flake
- 1 large Potato - cook & mash
- 2 Spring Onions - finely diced
- 1 teaspoon grated Lemon Zest
- 1 teaspoon grated fresh Ginger Root
- 1/2 cup rolled Oats
- 1/2 teaspoon Coriander Powder
- Cayenne Pepper to taste
- Salt & Pepper
- 3/4 cup Sesame Seeds
- Pretzel sticks
Mix all ingredients together & form into small round bite sized balls.
Dip into Sesame Seeds to coat completely.
Fry in Canola & Olive Oil blend till golden brown, drain on paper towel.
Stick a Pretzel Stick in to make fun Lollipops.
Serve with Sweet Chili Sauce.
Filled with aromatic flavours
Hubby having a quick bite & a dip
And as always a quick look for all the busy bodies:
Thank you for stopping by
Comments, upvotes & resteems all much appreciated :)
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