In 2013, My girlfriend and I won (I say won – Applied and paid for) tickets to the Common Wealth Games – A gymnastics final to be precise. We were both and still are excited!
In January, we decided to be the early bird who gets the worm and sort out accommodation – We were so wrong! Everywhere was either fully booked or outrageously expensive. The first site I went on quoted a hotel for £8000 for three nights!!! Who on earth would pay that much? It wasn’t even a five star hotel! The cheapest offer was £1200 on the site. I was gobsmacked.
Started to think of alternatives – I starting googling and came across Airbnb. Airbnb lets you rent a private room in someone’s house. I thought this was a long shot but emailed a few potential private rooms anyway. I imagine they would reply with either fully booked or please apply closer to the dates. To my surprise and elation one replied and said yes – you can book the private room! Result! It was £150 for two nights which may sound a tad expensive but so so cheap when you compare it to the 8 grand hotel and everywhere else in Glasgow. It also seems like an adventure – meeting our host (who can speak Gaelic and directs documentaries) and his housemate.
Commonwealth games hopefully sorted then!
These fishcakes are from Tom Kerridge’s cook book (which is awesome and I got for Christmas) but as usual, slightly adapted (Are you mad?!? – adapting a recipe from a 2 Michelin star chef? What nerve you must have). It is mainly adapted because I don’t like capers.
These fishcakes are the best fishcakes I’ve ever tried!
Prep Time: 2 hours plus 1 – 6 hours chilling (You could argue the 2 hours involves cooking time but why would you want to be that petty?)
Cooking Time: 40 minutes
4 large baked potatoes (2 potatoes chopped into chips)
2 salmon fillets
1 pack of smoked salmon, chopped
Large handful of dill, finely chopped
2 large handfuls of parsley, finely chopped
1 tbsp cayenne pepper
1 lemon, zest of
I can’t remember other spices. Must look them up
2 tbsp olive oil
3 slices of white bread, blitzed into bread crumbs
50-100g plain flair, guesstimated.
2 garlic cloves, finely chopped or grated or crushed
2 tbsp butter
Bake 2 potatoes for 1 and half hours in an oven set at 180 Deg C.
Scoop out the inside.
Mash the inside of the potatoes.
wrap the salmon in foil.
Cook for 8-10 minutes, or until cooked and flakey.
Wait for the mash and salmon to cool.
Add the dill, 1 handful of parsley, lemon and spices.
Add the smoked Salmon.
Add the salmon.
Shape into fish cakes.
Chill in the fridge for 1 – 6 hours.
Preheat oven .
Par boil the chips.
Place the chips on a baking tray.
Cover in 1 tbsp of olive oil.
Cook for 30 – 40 minutes.
Melt the butter in a pot.
Add the garlic and cook for a minute.
Toss the chips in the garlic butter.
Toss in the remaining handful of parsley.
Dip the fishcakes into the flour, egg and bread crumbs (knocking off any excess at each stage).
Heat 1 tbsp olive oil in a frying pan, to a medium heat.
Cook for fishcakes 5 minutes each side.