TUNA AND POTATO FISHCAKES
6 large Potatoes, peeled and
roughly chopped
1 oz Butter
7 oz can Tuna in brine, drained
4 oz Flaked Almonds
3 Tblsps. Chopped Fresh Parsley
3 Tblsps. Plain Flour
Salt and Pepper
Oil for frying
6
Chicken Thighs
8 oz Broccoli
2 oz Butter
2 oz Plain Flour
¼ pint Milk
½ pint Chicken Stock
1 oz Toasted and chopped Peanuts or Cashew Nuts
4 oz Cheddar Cheese
2 Eggs, separated
Freshly grated Nutmeg
8 slices Granary
Bread, crusts removed
4 oz Softened Butter
2 Oranges, peeled and sliced
¾ pt. Milk
2 Tblsps. Caster Sugar
2 Eggs, beaten
1 Tsp. Mixed Spice
Boil the potatoes in boiling, salted water for 20 minutes. Drain and fry over a low heat for 2 minutes, then mash with the butter until smooth. Stir in the almonds, tuna and parsley and season. Divide the mixture into 8 and form into patties. Coat with the flour then fry in batches in the oil until golden. Drain on kitchen paper and serve hot.
Cover
the thighs with water in a pan, bring to the boil then cover and simmer
for 20 minutes. Drain, reserving the stock and leave to cool. Remove the
skin and bone and chop. Cook the broccoli in boiling water for 2 minutes.
Drain then put into a shallow ovenproof dish with the chicken. Make a
sauce using the butter, flour, milk and chicken stock. Stir in the nuts,
1 oz of the cheese, egg yolks and nutmeg, add salt and pepper. Whisk the
egg whites until stiff the fold into the sauce mixture. Spoon over the
chicken and broccoli and bake for 30 minutes at Gas Mk 6/200C
Cut the bread into
16 triangles, butter then layer with the oranges into a 1 pint ovenproof
dish. Gently heat the milk with the sugar until just boiling. Put the
beaten eggs into a mixing bowl and pour the milk over, constantly beating.
Strain the egg mixture over the bread and oranges, and leave to stand
for 30 minutes. Sprinkle over the spice and bake for 30 minutes until
set. Gas Mk 4/180C
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