It finally got to be time to deal with the turkey carcass and remove all the remaining meat. I was amazed at how much was still left, enough for several meals still! The carcass itself was made into stock, which provided the basis for a fantastic Turkey and Leek Risotto (with loads of Parmesan crisps). The rest of the stock will be used for a Hot and Sour Thai style soup on our first 5:2 fast day of 2021. Thinking about Thai flavours made me realise that I had an interesting set of ingredients for a Green Curry. I grew my own bean shoots, starting them a few days before Christmas, and then storing them in a box in the fridge once they had got to a decent size (best rinsed every day). I also have some lovely fresh coriander growing in pots in the polytunnel, it does really well over winter. Plus some beautiful young pak choi leaves, again, growing in pots (I do have some in the garden, but they were a magnet for wildlife of all sorts, so they are now recovering under a cloche…). Lime leaves from the freezer, green beans from the freezer, coconut milk and Thai Green curry paste from the store cupboard, and green pepper, celery and mushrooms from the bottom of the fridge. A quick and easy meal. Served with steamed brown rice, some chilli dipping sauce, and a ready made Spring Roll, plus a few prawn crackers on the side. Almost as good as going out to a restaurant!
This would work equally well with tofu, or other meat or fish (cooked or raw). Use spinach or broccoli instead of the pan choi, etc. I find the combination of coconut and green curry paste is an accommodating basis for lots of different interpretations, which is why I always have some in the cupboard. I happened to have some from the UK, but actually can get it in my local supermarket now, under the Ayam brand.
I was reminded of these when a member of the 5:2 Intermittent Fasting Diet group on Facebook asked for a fishcake recipe that didn’t require the use of breadcrumbs or mashed potato. I can’t wait for our next 5:2 fast day to do them again! Pickled vegetables are quite a thing now, turning up regularly on Masterchef as an accompaniment. It’s a great way of adding some zingy flavour without a lot of calories.
Thai Salmon Patties with Pickled Vegetable Ribbons
I had always thought that fish cakes needed potato or something to hold them together, but not so, these work beautifully. I like to make them small so that they cook quickly and the centre stays moist and pink.
I’ve usually done the fish patties with salmon, but they would work equally well with any firm white fish or tuna or swordfish.
As an alternative to rice wine vinegar, try apple cider vinegar. I use maple syrup as it mixes in easily, but you could use coconut sugar or raw brown sugar instead. A little sweetness adds to the complexity of flavours.
Cucumber and carrots are obvious candidates for pickle, but you could use courgettes, beetroot, cauliflower or fennel as alternatives and slices of red onion instead of spring onion.
250g salmon fillets 244 kcals
2 tsp grated root ginger 4 kcals
1 tbsp chopped coriander leaf
1 tsp Thai red curry paste 10 kcals
1 tbsp Tamari soy sauce 16 kcals
1 tsp maple syrup 12 kcals
1/2 tbsp rice wine vinegar 6 kcals
1 carrot 26 kcals
1/2 cucumber 18 kcals
2 spring onions 10 kcals
1 tbsp groundnut oil 120 kcals
Put the salmon, ginger, coriander, Thai curry paste and Tamari into a food processor and whizz until the fish is minced. With damp hands, form into 6 patties. Keep them cool while you prepare the vegetables.
Mix the vinegar and maple syrup in a bowl.
Peel the carrot and cucumber into long strips or ribbons and cut the spring onion into long slivers. Add to the bowl and toss together well.
Heat the oil in a frying pan over medium heat and fry the patties for a couple of minutes on each side, until just cooked through.
Serve immediately with the vegetable pickle.
Per serving: kcals 228 Carbs 12g Fat 11g 7g
For a main meal, also serve some steamed broccoli and wilted spinach.
I had forgotten how great this soup tastes! Spicy, slightly sweet, sour, bitter, salty – it has that umami savoury satisfaction factor.
Especially with home made chicken stock… but you can use Marigold bouillon or even plain water and it is still yummy.
You may know it as Tom Yam Gung – Prawn, or Tom Yam Gai – chicken. The fish sauce is an essential part of the flavour combination, so this won’t work for strict vegetarians, but you could try using soy sauce and a little sugar instead and some cubes of tofu.
I buy lime leaves and lemongrass from time to time at an Asian store in Toulouse, and freeze them.
Hot and Sour Soup
Deliciously light and spicy soup which can be made with prawns or chicken