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Post by smokey on Sept 2, 2014 19:09:04 GMT 10
I made these last night and were very good, Not something I make often but I should. Sorry no pics but Basicly I fine diced an onion, half a red capsicum, Two large boiled and mashed potatoes, Two eggs, one large can of pink salmon , Cup of bread crumbs and a few Tbs flour. Spice was P&S and some old bay seasoning. Simple stuff but gee it was good eats. The reason I post this is I'd like to expand the idea and cook something a little more fancy or compleaty outside the box using not just raw fish but other stuff like squid to add variation. The quest starts
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Post by nath on Sept 2, 2014 19:18:29 GMT 10
Mmm, sounds good Mick. Squid for dinner at Naths household tonight. Probably go classic S&P as I'm a bit short on time. Gotta clean all the buggers from the weekends catch. Some will get frozen for later more extravagant cooks which I'll be sure to post up
Nath
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Post by chrisg on Sept 2, 2014 19:28:40 GMT 10
Hmm, Canned fish gets a bit of a bad rep some places, never quite seen why, I keep canned pink salmon, canned tuna, even canned prawns around and of course anchovies, but of late being getting bottled ones of those, too good looking and too good a price to pass up. Squid I face the usual SWMBO anti-ness However when I do see them fresh squid tubes immediately brought home and turned into well spiced calamari rings do meet with approval Shall have to go dig through the recipes, most seafood that I cook is in pasta dishes, fish pies, the odd Q'd whole fish, some paella, bouillabaisse. Any of that what you are thinking of? Otherwise we do cook a lot of salmon, as steaks usually but every recipe is adaptable to other seafood. I don't see sole anywhere near often enough, must go look Cheers
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Post by smokey on Sept 2, 2014 19:32:43 GMT 10
That's right Nath, you get into the water, I tried on my old wet suit not long ago as the boys want me to take them hunting. It took a lot of baby powder to get the bloody thing on after twenty years Chris I'm thinking fried patties that is easy but good. Probably should not have said fancy
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Post by nath on Sept 2, 2014 19:57:32 GMT 10
That's right Nath, you get into the water, I tried on my old wet suit not long ago as the boys want me to take them hunting. It took a lot of baby powder to get the bloody thing on after twenty years Chris I'm thinking fried patties that is easy but good. Probably should not have said fancy Haha! I used to dive in my fathers wetsuit many years ago. Would have been 20+ years old. God awful to get into. Super stretch wetties are the go now. Squid was caught off the boat for snapper bait, and of course a feed. (Sorry to get off topic) Anyway, I'm thinking stuffed tubes squid tubes at some stage. Nath
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Post by chrisg on Sept 2, 2014 20:18:28 GMT 10
Been a long time since I went diving, but enjoy Ah, patties Mick ? Just remembered, did do some a few weeks back, grabbed the processor and minced up some basa being it's so cheap with some anchovy fillets for extra saltiness and after that it was pretty much your recipe. Worked out well. I don't often do patties at all, a fish pie is just real easy with the added goodness of a crunchy cheese top (cheese and breadcrumbs all mixed together, pepper and tossed on top with some dabs of butter before baking.) In the endless effort to feed fussy kids macaroni cheese was default, after I added that crunchy top I was not allowed to make it any other way Cheers
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Post by shayneh2006 on Sept 2, 2014 21:53:49 GMT 10
Mmmm, Sounds interesting Mick Watdayrekon subsituting the canned stuff with Smokey Mick Whiskey Salmon? ? YES/NO........? Shayne
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Post by Gus65 on Sept 2, 2014 22:19:52 GMT 10
Way off topic but I've got a great recipe from the Sunday paper twenty years ago for crispy squid on noodles with a sate sauce.
Done it a million times and still in the favourites list. I'll stick it in seafood tomorrow because it's too hard doing recipes with the phone. (Specs not magnifying glasses)
Challenge now is to make it work on the BBQ. Can be done I reckon
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Post by shayneh2006 on Sept 2, 2014 22:30:55 GMT 10
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Post by 420kev on Sept 3, 2014 5:55:07 GMT 10
Mick,
you did what with what.........(i need to know how and where the little funny heads are so i can put up bug eyes for this one).
still but i put my pregouses aside and, yeah that reads good, might even ask janet to have a crack at it.
yumm skid tubes.......the best i have ever had were at a little vietnamese restaurant in darra.
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Post by 420kev on Sept 3, 2014 5:55:28 GMT 10
need to learn my way around this forum.
just found the funny face things.
and now i don't know how to delete a repeat post.
bloody morning herbals
kevin
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Post by captaincook on Sept 7, 2014 0:04:12 GMT 10
I posted my Tasmanian Scallops in Champagne recipe in seafood so as not to take this post any further off topic. It can be adapted to most seafood especially fresh Tasmanian Salmon.
Cheers
Phil
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