P586 CEEFAX 2 586 Fri 17 Jan 21:21/47 AND 1/7 SALT COD FISH CAKES WITH AVOCADO RELISH AND EGG S—UCE For 4 people Ingredients For the fish cakes 8oz sblt cod one medium sweet potato 2 large shallots, finely chopped 1 tsp ground black peppjt \ tsp finely chopped chilli 1 tsp chopped thyme CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 97 Main MenuP586 CEEFAX 2 586 Fri 17 Jan 21:19/41 AND 2/7 Ingredients (cont) For the avocado relish 2 small ripe avocados 1 dtp chopped coriander juice of 1 lime 2 pinches of cayenne pepper For the egg sauce 4 jogs 2oz butter \ pint double cream salt and peppjt Soak the cod for 24 hours in cold water changing water at least three times. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 97 Main MenuP586 CEEFAX 2 586 Fri 17 Jan 21:12/22 AND 3/7 Method 1 Steam the cod until cooked. Remove the skin and bones and flake. Bake the sweet potato, scoring first to avoid an explosion, until cooked. Scoop out the flesh and put through a coarse mouli. 2 Mix the cod, sweet potato and the other ingredients together making sure it is not too sloppy. If it is too sloppy thicken with ordinary mashed potato. Refrigerate the mixture for at least half an hour. Shape into four cakes using some flour to stop it sticking. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 97 Main MenuP586 CEEFAX 2 586 Fri 17 Jan 21:14/33 AND 4/7 Method (cont) 3 Peel and dice the avocados and mix with the othjt ingredients using a fork. Set aside in the refjigetator. Whisk the eggs togethjt thoroughly and season with salt and pepper. 4 Cook the fish cakes in hot oil and butter until brown on both sides. Then transfer to a hot oven for about four minutes while cooking the eggs. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 97 Main MenuP586 CEEFAX 2 586 Fri 17 Jan 21:10/11 AND J 5/7 Meihoh (cont) 5 Melt the butter over a gentle heat in a heavy bottomed pan. Add the eggs stirring continuously until they start to set. Add the cream to give a sauce-like consistency. 6 Put the sauce on four plates, place the fish cakes on top and finally top with the relish. CookBook 58p Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 97 Main MenuP586 CEEFAX 2 586 Fri 17 Jan 21:18/12 AND 6/7 Are you planning a party? Do you need help? The BBC2 Food and Drink programmj have got a team of experts together who are ready to help you make your party go with a bang! Perhaps you are having a surprise party, a family celebration, a children's birthday, a fancy dress do or a wild house-warming bash... our five star experts will help you organisj everything. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio n00 Next Page Switch On Film 97 Main MenuP586 CEEFAX 2 586 Fri 17 Jan 21:11/26 AND 7/7 If you would like to be involved please write, including a daytime telephone numbjt to: BBC Food and Drink - PARTY 48 Bedford Square London WC1B 3DP Giving an idea of the sort of party you would like to have - what's the occasion, where's the venue and how many guests are expected. Unfortunately we will not be able to reply to everyone. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 97 Main Menu