Tarting Up Tinned Foods with Phelim Byrne!
- Phelim Byrne makes Fragrant Tuna and Crisp Vegetable Fish Cakes with Red Pepper Jam on The Afternoon Show
- Phelim Byrne makes Herbed Sardine Humus with Fresh Tomato Bruschetta on The Afternoon Show
Wednesday, 24 March 2010
He has a cookery academy based in Wexford for the last three years (The Phelim Byrne Cookery Academy) and prior to setting that up he was the Head Chef at Dunbrody House for four years.
During his training and cheffing career, he won many prestigious awards and scholarships, some of which include; winning 2 Gold and 2 Bronze medals representing Ireland at the International Culinare Salon as a Euro-toque chef in the World Cooking Championships in 2004; whilst Head Chef at Dunbrody, won Best Restaurant from Bushmills Ireland and from Food and Wine.
Last year Phelim was added to John and Sally McKenna's Bridgestone Guide for his cookery School.
Fragrant Tuna and Crisp Vegetable Fish Cakes with Red Pepper Jam
These fish cakes are so easy to make and are ideal for either putting together at the last moment or making the night before and have sitting in the fridge ready to cook, I produced this recipe from ingredients I found in my cupboard and fridge, used up a few cooked potatoes and mage my breadcrumbs from the crusts my bread. I serve them with a spicy red pepper jam here as part of a daily diet as its a fantastic way of using up left over tomatoes or peppers and preserves them for months, if you are entertaining and feel like a treat a spoon full of hollandaise over the top of each tuna fish cake when you are just about to serve them is indulgent!
. 1 x 400g tin of tuna in brine
. ½ red and yellow pepper diced finely
. 80g fresh breadcrumbs
. 3 medium potatoes, cooked and grated
. 1 red chilli, deseeded and finely diced
. 1 tsp of wholegrain mustard
. 1 tbsp of chopped coriander
. 2 egg yolks
. Salt and pepper to taste
. 2 tsp of panaeng Thai curry paste or red Thai curry paste
1. Strain the excess liquid from the can of tuna.
2. Place the tuna in a bowl then add the peppers, breadcrumbs, grated cooked potato, chilli, mustard, coriander, egg yolks and Thai curry paste.
3. Mix until well combines with a wooden spoon then add salt and pepper to taste
4. Divide the mix into 6-8 equal pieces.
5. Now shape the mix with your hands to form little potato cakes being quite firm with your hands to bind them into the correct shape.
6. Sprinkle with a little fine semolina or flour to lightly coat the tuna fish cakes.
7. Pan fry in a light oil until lightly coloured on either side.
8. Pop into the oven for 10 -12 minutes to heat through.
9. Serve with a little light salad and some of our homemade spicy pepper jam and enjoy!
Red Pepper Jam
. 3 ripe plum tomatoes
. 3 red peppers
. 2 garlic cloves
. 1 red chilli
. ½ onion
. 200ml white wine vinegar
. 250g caster sugar
. Salt and pepper
. 3 tbsp of coriander leaves
1. Simply pop the roughly cut tomatoes, red peppers, chillies, garlic cloves, onion, sugar and vinegar into a sauce pan.
2. Simmer for about 20 - 25 minutes over a medium to high heat, boiling until reduced but not yet a syrup.
3. Allow to cool, Place into the food processor and add the chopped coriander.
4. Whiz up for about a minute until smooth.
5. Lovely with the tuna fish cakes, spring rolls, warm chicken salad or as a dip for prawns and lasts for months in the fridge.
Herbed Sardine Humus with Fresh Tomato Bruschetta
Simple ingredients put together in minutes to make a healthy light snack, summer lunch or quick evening light meal, the flavours in this dish are fresh and tasty and the sardine humus also works as an ideal dip for crusty bread, as a spread or beautiful dip for crudités.
For the Humus Spread:
. 1 x 120g tin of sardines in oil
. 1 x 200g tin of chickpeas
. 1 garlic clove
. 70ml olive oil
. Salt and pepper to taste
. 1 tbsp of chopped Fresh herbs (parsley and basil)
. Juice of ¾ lemon
. To assemble:
. 1 medium baguette
. 1 garlic clove
. 2 tbsp of olive oil
. 3 plum tomatoes
. Olive oil
. Fresh cracked black pepper
1. Cut 6 pieces of a baguette into 2 inch thick slices.
2. Place in the oven at 160c to crisp up yet not toast.
3. Remove from the oven and rub with 3-4 times with a clove of garlic, then drizzle with a little olive oil and place to one side.
4. In a food processor whiz up the sardines, chickpeas, garlic, olive oil , herbs, lemon juice and salt and pepper until smooth.
5. Divide this humus style mix liberally over the each piece of Bruschetta.
6. Top with 2-3 slices of plum tomato on each.
7. Drizzle with olive oil, freshly cracked black pepper and sea salt then dig in!