Simon's Recipes
CRUNCHY SALMON AND NDUJA FISHCAKES WITH THOUSAND ISLAND DIP
Simon Rimmer

Serves: 4 Prep Time: 10 mins Cooking Time: 8 mins Ingredients Dressing – 1 dill pickle, chopped and about 1 tsp of the pickle juice ¼ red onion. Chopped Juice half a lemon 30g ketchup 200g mayo 10ml tabasco sauce Tin tinned salmon, drained (usually 200-215g) 250g mashed potato 50g nduja Zest 1 lemon 1 Tbs snipped chives 100g flour 2 beaten eggs 200g fine brown breadcrumbs 75g crispy shallots (shop bought) Oil to fry Serve with thousand island dip Method For the dipping sauce – Put the dill, red onion, juice...
STRAWBERRY AND CARAMEL CHOUX BUNS
Simon Rimmer

Serves 4 Prep time 20 mins Cooking time 18-20 mins Ingredients Pastry – 75g flour 125ml water 50g butter 2 eggs Caramel – 300g sugar 100ml water Filling – 400g sliced strawberries 1 Tsp vanilla 20ml Cointreau 60g sifted icing sugar 200g whipped cream 200g crème fraiche Garnish with lightly crushed pistachios Method Pastry – Melt 50g of butter and 125ml of water in a pan. Tip in 75g of flour, and mix well, until it comes away from the side of the pan. Take off the heat and beat in 2...
CHICKEN & PINEAPPLE CURRY
Simon Rimmer

Serves 6 Prep time 20 mins Cooking time 40 mins Ingredients 1.5 kg boneless, skinned chicken thighs, chopped in half Paste - 1 chopped onion 4 cloves garlic 30mm piece ginger 1 Tsp shrimp paste 1 lemongrass stalk 1 Tsp ground star anise 1 Tsp cinnamon 1 Tbs palm sugar 3tbs med curry powder 400g new spuds 50g edamame beans Tin coconut milk 2 lemon grass, chopped 250ml water Pineapple – 6 cloves garlic 5 red chillies 30mm ginger 50g sugar 80ml oil 2tsp turmeric 1 pineapple, chopped into 30mm pieces 60ml...
TONNATO VERDE
Simon Rimmer

Serves 4-6 Prep time 15 mins Cooking time 10 mins Ingredients 450g blanched green beans- 2 heads gem – halved or quartered Half baguette, cut into 30-40mm croutons 75g tinned corn Juice 1 lemon 1 beef toms, chopped 30g capers Tonnato verde – 300g tinned tuna in olive oil 100g firm tofu 6 salted anchovies Half bunch flat leaf parsley Handful chopped chives Juice n zest 1 lemon 50g finely grated parmesan 125ml olive oil 1 Tsp chilli flakes Method Brush 2 heads of gem lettuce and half a baguette (cut...
SCALLOPS WITH CUCUMBER AND AVACADO SALAD
Simon Rimmer

Serves: 4 Prep Time: 10 mins Cooking Time: 3 mins Ingredients 12 x scallops with roe removed (make sure they’re big and juicy) 1 tbs Oil, a knob of butter and a squeeze of lemon to fry. Salt and pepper to season. Salad - 1 cucumber, deseeded, cut into half moons 1 large ripe avocado, cut into cubes 100g edamame beans Zest and juice of 2 limes 1 Tsp chilli flakes 125ml of virgin olive oil 15 mint leaves, shredded Method Pat the 12 scallops until really dry. Add a tbs of oil and...