Home' Aurora : Aurora November 2013 Contents Method
Fill a pot with cold water. Put in
potatoes whole with skins on and
boil until cooked. Strain potatoes
out into colander and put butter into
bottom of hot pot. Peel potatoes
while hot and mash. Season with
salt and pepper and add 50ml
warm milk. Mix together to make a
Add the oil to a heavy-based
saucepan on high and sauté salmon
cubes for 2 minutes. Season then
stir into hot potato mash. Add curry
powder, chopped dill and mustard.
Leave to cool slightly.
Roll mixture into equal sized patties
(as for hamburgers) and place
on a tray in the fridge, preferably
overnight, to allow them to become
To crumb patties, pat in flour, dip
into egg and milk mixture then roll in
Preheat oven to 160˚C.
In a large flat pan on a medium heat,
add a little oil and pan fry patties
until golden brown (about 3 minutes
each side); do not overcrowd pan.
Place onto a baking tray and place
in oven for approximately 8 minutes.
To make lime caper mayonnaise,
place all ingredients in a bowl and
& Dill Cakes with
Lime & Caper
BY CHEF BARTHOLOMEW CONNORS
This month I have chosen a simple, fresh dish that is easy to make and
a real crowd pleaser. It's best made a day in advance to allow time to
set in the fridge. I have chosen fresh fish fillets; however, a tin of red
salmon works just as well.
Chef Bart's culinary gifts can be enjoyed at The Cathedral Café, 843
Hunter St Newcastle West, 8.30am-2.00pm, Monday-Friday. P 4961 0546.
750g desiree potatoes
Salt and pepper
50ml warm milk
A little oil
350g fresh salmon, diced
into 2cm cubes
2 teaspoons curry powder
1/4 bunch dill, chopped
1 teaspoon hot English
1/2 cup plain flour
2 eggs, lightly beaten with
Lime caper mayonnaise
1 tablespoon chopped
Juice of 1 fresh lime
5 tablespoons whole egg
Little extra dill
www.mn.catholic.org.au Catholic Diocese of Maitland-Newcastle
30 BELMORE ROAD, LORN NSW 2320 | TELEPHONE 1300 588 494 | www.facebook.com/specialistcosmeticsurgery
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