Simon's Recipes

CRUNCHY SALMON AND NDUJA FISHCAKES WITH THOUSAND ISLAND DIP

Simon Rimmer

CRUNCHY SALMON AND NDUJA FISHCAKES WITH THOUSAND ISLAND DIP

      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...

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STRAWBERRY AND CARAMEL CHOUX BUNS

Simon Rimmer

STRAWBERRY AND CARAMEL CHOUX BUNS

      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...

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CHICKEN & PINEAPPLE CURRY

Simon Rimmer

CHICKEN & PINEAPPLE CURRY

      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...

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TONNATO VERDE

Simon Rimmer

TONNATO VERDE

        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...

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SCALLOPS WITH CUCUMBER AND AVACADO SALAD

Simon Rimmer

SCALLOPS WITH CUCUMBER AND AVACADO SALAD

      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...

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