Papadeli catering & hampers

Papadeli catering & hampers
Papadeli - delicious food in Bristol

Friday, 29 June 2012

We make these fishcakes for the counter to take away, and also mini ones when we're catering for events when our guests ask for canapes - a lovely mouthful that always goes down well!
 
   

Papadeli fishcakes with dipping sauce

This is one of the simplest and tastiest fishcake recipes we know and they always prove to be hugely popular, especially with the dipping sauce.  For a party, you can make them smaller  and serve as canap├ęs. Delicious.

Ingredients
(for around 16 fish cakes)

5      de-seeded red chillies
1 finely chopped shallot
2 finely chopped garlic cloves
1 small piece finely chopped galangal (available from the Chinese Supermarket in Montpelier)
2 lime leaves (available at the above Chinese supermarket- they’re so much cheaper that the big supermarkets and you buy a big bag of them (instead of three stale leaves in a jar) and you can freeze them and use them in curries etc when you need them.
450g white fish fillets (it doesn’t matter which fish you use – coley, cod, haddock etc are all good)
15ml fish sauce (get it from the Chinese supermarket!!
60g green beans sliced really finely
oil to fry
Pinch of salt

Method
Use a pestle and mortar to pound the chillies, shallots, garlic, galangal, lime leaves and salt into a fragrant paste.
Finely chop or blend the fish into a mince.  Mix in the paste.  Add the green beans and fish sauce.  Knead the mixture with your hands.
Shape the mixture into small flat cakes (smaller that traditional British fishcakes).  (No more than 5-6cm in diameter and 1 cm thick)
Heat the oil (do not let it get too hot) and cook the cakes until golden brown – takes about 2-3 minutes – don’t let the oil get too hot or the cakes will cook too quickly and get tough.

Sauce

Ingredients

125ml rice vinegar
2 tablespoons of sugar
2 inch piece of cucumber with skin
1 small carrot
3 finely sliced shallots
1 medium chilli, finely sliced
1 tablespoon ground roasted peanuts

Method
Boil the sugar and vinegar together until the sugar dissolves and leaves a thin syrup.  Slice the cucumber, carrot and shallots into tiny pieces.  Add these to the syrup along with the chilli.
Add the peanuts, stir and serve with the pancakes.

Thursday, 21 June 2012

 

Suitable for all levels or budding chef / cook - small classes so lots of individual attention from professional chefs.  Lovely atmosphere, sit down and enjoy the fruits of your labour at the end!

Book online here
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Thursday 28th June Early Summer in Southern Italy. £75

6.30-9.30pm

Aubergine, Sardines, Courgettes, Mozzarella, Pecorino, Fennel, Artichokes, Nectarines, Strawberries, Chard, Peas, Broad Beans and many more… …………………………………………………………………………

Thursday 26th July Tapas in Southern Spain £75


6.30-9.30pm

Serrano, Chorizo, Fish, Aubergines, Courgettes, Tomatoes, Cherries, Peaches, Artichokes, Spinach, Chard and many more… …………………………………………………………………………

Thursday 16th August £75


6.30-9.30pm

Celebrate all the best ingredients a British summer can bring. Beetroots, Courgettes, Crab, Beans, Sea bass, Globe artichokes, Marrows, Tomatoes, Chicory, Sweetcorn, Figs, Apples, Greengages, Raspberries and many more… ………………………………………………………………………… These courses include hands on cooking, demonstrations, plenty of food and wine… To book please call 0117 973 6569 or book online at www.papadeli.co.uk

Saturday, 2 June 2012

Stef's Feast of tapas from Southern Spain and North Africa

29th June 7.30pm £35  Book now!

 

Book online here or phone 0117 973 6569 email info@papadeli.co.uk





Appetiser
Chilled gazpacho with crab, fennel + parsley 

The feast...

~ English broad beans & Jamon 
~ Morcilla & caramelized apple 
~ Feta chicory + orange salad
~ Pigeon with sticky figs, watercress + hazelnuts
~ Okra & nut Pilaf   
~ Mechoula- Tunisian salad of grilled vegetables & hot chillies
~ Braised globe artichokes & Jersey royals with oloroso sherry 
~ Monk fish with prawns, peppers, almonds & saffron 
  -3 dips beetroot and orange, avocado and chilli, and butternut
   squash and cinnamon served with spiced beef, fenugreek and 
   flat breads
~ Roasted wood chicken with grapes, Serrano + almonds 

Dessert
Strawberry rhubarb + rosewater fool with pistachio dust 

Cheese
Rich Montenebro goat’s cheese with orange blossom honey + fennel crackers