Minted Ground Lamb with Potato and Onion Patties

Ground lamb with potato and onion  patties.

The potato and onion patties were prepared under the grill, after having been steamed together for twenty five minutes. Then mashed together. Dressed in coriander leaf. I used a pastry cutter as a mould, which works really well.

The ground lamb was prepared in the usual way - browned in oil for twenty minutes or so. Along with diced leek. And dried mint.

After that the lamb was simmered in a lidded pot for an hour or more, with added tomato puree, some potato pieces, chilli, Tabasco sauce, coriander, oregano, plus vegetable and lamb stock, And green peas. 

Smoked Haddock, Poached in Milk

A simple meal, which used to be a favourite in Scotland, but which is not much made anymore: smoked haddock poached in milk. Served with peas flavoured with mint.

The smoked haddock came from Morrison's supermarket, designated as an 'angel cut' haddock, and sourced from the north Atlantic. The package warned about bones, but there were none at all.

Heat milk in a skillet until it boils, then turn down the heat and add the haddock fillet. Cook for ten to twelve minutes, and half of that time under glass. The peas (tinned) were prepared in a separate pot. I added chopped mint. Serve the ensemble with lots of white pepper. Utterly delicious, and a memory of good food in the sixties.

Basa Fish with Minted Peas

Basa fish is a form of catfish found in parts of Indochina, including in the Mekong river. This pair of Basa Fillets came from a fish farm in the Mekong Delta. The fillets were bought at Sainsbury's, and came coated with a batter made with wheat flour. 

Basa fillets are often boneless, which these were. The oven was preheated to 220 deg. C., and the fillets were placed into a roasting tray after the tray was brushed with sunflower oil, and placed in the middle of the oven for 18 minutes, as recommended. Minted peas were suggested as an accompaniment, but I had none of those. But I did have dried mint, and some garden peas, so I minted my own. I allowed the peas to heat slowly in water with the mint over twenty minutes, and the result was perfect.

Served piping hot with a little white pepper.  

Basa Fish with Minted Peas