recipe comes from Jonathan
File. A newcomer
to the world of celebrity chefs, talented Jonathan
is a name to remember! He has cooked for the Royal
family and stars from stage and screen, and at
only 29 is now pioneering his innovative ideas
as Executive Head Chef at the magnificent award
winning Crewe Hall Hotel in Cheshire.
recipe has been supplied by Celebrity Chefs UK,
through which Jonathan can be booked for TV or
other appearances. Celebrity Chefs is a UK based
company which is the countrys only agency
specialising exclusively in the representation
of celebrity chefs. They are able to provide you
with a celebrity chef for any event. For further
information and to see details of some of the
chefs visit the web site <click
a taste of Thai street food with Jonathan File's
recipe for deep-fried, spicy fishcakes.
1 tbsp sliced shallots
1 tbsp shredded coriander roots
1 tbsp finely chopped lemon grass
1/2 tbsp grated lime zest
1/2 tbsp finely chopped galangal
2 tsp salt and freshly ground pepper
400g cod fillet, skin removed and minced
200g green string beans, finely chopped
5 lime leaves, de-veined and finely shredded
vegetable oil, for deep-frying
the Dipping sauce:
Sweet chilli sauce
Thinly sliced cucumber wedges
Crushed roasted peanuts
a large pestle and mortar pound together the
chillies, shallot, coriander roots, lemon grass,
lime zest, galangal, salt and ground pepper
into a paste.
in the cod and pound until sticky. Transfer
the pounded mixture to a large bowl and mix
in the green beans, lime leaves and fish sauce,
kneading together well.
wetted hands shape the mixture into balls, then
flatten out each ball into a disc about 1 cm
the vegetable oil in a wok or deep fat-fryer.
Once hot add the fishcakes and deep-fry in batches
over a moderate heat until golden on both sides.
Remove using a slotted spoon and drain on kitchen
to a serving plate, garnishing with the sliced
cucumber, pineapple and tomatoes.
together the sweet chilli sauce, thinly sliced
cucumber wedges and crushed peanuts and serve
as a dipping sauce.
6 - 8