FLAVOUR SECRET
FLAVOUR SECRET
FLAVOUR SECRET
FLAVOUR SECRET
FLAVOUR SECRET
1 Spiced fishcakes with ‘rice and peas’ (bean) salad
Jerk is a style of cooking native to Jamaica as well as the name of the spice blend used in it. Key ingredients include allspice, thyme, cloves and scotch bonnet chillies. Use it to flavour chicken, lamb, goat – and these fishcakes.
Cajun spice mix combines chilli, cumin, coriander and paprika for a distinctive, earthy flavour. It works a treat to liven up ingredients such as pasta and cauliflower. Other ways to use it? Try rubbing it on steaks or oily fish.
Curry powder comes in a range of heats and has many uses – here it enlivens a broth. Worcestershire sauce contains tamarind, molasses and garlic, which give a depth of flavour that’s perfect for soups like this one.
Chinese five-spice can be used as a rub or in marinades – here it helps season flour and breadcrumbs to pack flavour into a chicken schnitzel.
Ras el hanout from Morocco combines aromatics such as cinnamon, cloves, lavender and rose. The unique flavour works particularly well with fattier meat such as lamb mince. Or use in stews or as a rub for veggie skewers.
Quick fish supper
PHOTOGRAPHS: CLARE WINFIELD. FOOD STYLING: JESS MEYER. STYLING: LAUREN MILLER
FLAVOUR SECRET
Jerk is a style of cooking native to Jamaica as well as the name of the spice blend used in it. Key ingredients include allspice, thyme, cloves and scotch bonnet chillies. Use it to flavour chicken, lamb, goat – and these fishcakes.
Serves 4
Hands-on
time 20 min
Simmering
time 12-15 min
EASY SWAPS
Use gluten-free flour or cornflour for dusting if you’re cooking for a gluten-free diet.
• 400g floury potatoes (such as maris piper), cut into small chunks
• 3 tbsp olive oil
• 450g sustainable white fish (such as coley or hake), skin-on if possible