In the kitchen today

[Swordfish]

Had a go at making some home made mayonnaise today. Without any precise measurement's egg yolk's, olive oil, lemon juice, splenda, dill, and some seasoning. It wasn't as thick as i wanted it to be but it tasted not to bad.
I threw some pork scrartching's (rind's) in to the processor and blitzed them and used them to coat a fillet of Haddock,......i did dip the fillet in beaten egg first. Shallow fried it in olive oil, then i had it with some of the mayonnaise.
And might i add, i was very pleased with the result.
With the remain's of the rind's that i had left, i mixed them together with a small tin of Tuna, onion powder, tarragon, seasoning and beaten egg.
Enough egg so it had a bit of wetness to it, formed the mixture into patties and dropped them into the pan and gave them a good sizzle around for a minute or two.
And they were pretty good aswell.
The pork rind idea for the Tuna comes from the same idea as using breadcrumb's in a Hamburger or that's how i make them anyway. Without them i find the burger's can be a bit tough. So....i thought about using the rind's as a substitute for the breadcrumb's, and i'm happy with the result.
By the way, i don't normally pig out so much in the kitchen but with a couple of idea's and a couple of pretty good result's, i had to sample the good's .

[not2late]

Sounds good.

ABout the mayo...you need to add the oil slowly to the egg and lemon juice mixture if you want it to emulsify properly. Otherwise, it will blend but not thicken as nicely as it should.

[missnikki217]

Wow.. you sound like a fish man!!!

Sounds good.. I might be able to handle tuna that way too

[Swordfish]

Hi not2late, thank's for the tip.
I think i might have been a bit economical with the lemon juice aswell. I'll give it another go tomorrow.


Hi missnikki217
They certainly make a change from Tuna Mayonnaise, mind you i've got one or two variation's of that so it never get's too boring.
I made the Tuna burger's or patties, again yesterday. Took some to work with me and had them cold with a drop of Cucumber and Dill Mayonnaise.......and very nice they were too

Here you go, for 4 patties

1 x 185gm tin of Tuna
(about) 125 gm's Pork Scratching's ( Rind's)
2 decent sized Egg's
Onion powder
Salt and freshly ground Black Pepper
Tarragon

The rind's i used this time obviously had a higher oil content than the last one's because after a few lap's in the food processor they had the consistency of 'runny peanut butter'!.
I can sometimes get the ones with no fat on them, it's just the rind itself. And they cook them till they're puffed up and very light. Haven't tried it yet but i reckon they'll be better as a coating for fish, after they've been blitzed.
Anyway, all of the above got mixed together, made into patties and shallow fried in some olive oil.
Hot or cold........i like them anyway

[momtomany1]

I make salmon patties with flax, but I guess pork rinds would work, I put minced onion and eggs and lemon pepper in them. I like tuna fine, but for patties I prefer salmon or mackerel.

[Swordfish]

Originally Posted by momtomany1

I make salmon patties with flax, but I guess pork rinds would work, I put minced onion and eggs and lemon pepper in them. I like tuna fine, but for patties I prefer salmon or mackerel.

What is flax anyway? I've heard of it, but never seen it!

[sallyseachange]

Flax in the UK is called Linseed, I think. You have to either buy it ready ground, or grind it yourself. It's legal in induction, but only if you have constipation, and only enough to solve that. Once you hit OWL you can have it at the nuts and seeds rung.
I'm a flax cracker addict!

[Swordfish]

Is it not an appetite suppressor, or am i thinking of something else!

[sallyseachange]

No, not an appetite suppressor. Totally natural. A seed. It's "roughage"... mostly fibre.

[Swordfish]

I remember now, it was to do with the GI diet. To add some to your meal's to give you more of a feeling of fullness..........or something!