In the kitchen today

[Swordfish]

Had a go at making some home made mayonnaise today. Without any precise measurement's egg yolk's, olive oil, lemon juice, splenda, dill, and some seasoning. It wasn't as thick as i wanted it to be but it tasted not to bad.
I threw some pork scrartching's (rind's) in to the processor and blitzed them and used them to coat a fillet of Haddock,......i did dip the fillet in beaten egg first. Shallow fried it in olive oil, then i had it with some of the mayonnaise.
And might i add, i was very pleased with the result.
With the remain's of the rind's that i had left, i mixed them together with a small tin of Tuna, onion powder, tarragon, seasoning and beaten egg.
Enough egg so it had a bit of wetness to it, formed the mixture into patties and dropped them into the pan and gave them a good sizzle around for a minute or two.
And they were pretty good aswell.
The pork rind idea for the Tuna comes from the same idea as using breadcrumb's in a Hamburger or that's how i make them anyway. Without them i find the burger's can be a bit tough. So....i thought about using the rind's as a substitute for the breadcrumb's, and i'm happy with the result.
By the way, i don't normally pig out so much in the kitchen but with a couple of idea's and a couple of pretty good result's, i had to sample the good's .

[not2late]

Re: In the kitchen today

Sounds good.

ABout the mayo...you need to add the oil slowly to the egg and lemon juice mixture if you want it to emulsify properly. Otherwise, it will blend but not thicken as nicely as it should.

[missnikki217]

Re: In the kitchen today

Wow.. you sound like a fish man!!!

Sounds good.. I might be able to handle tuna that way too

[Swordfish]

Re: In the kitchen today

Hi not2late, thank's for the tip.
I think i might have been a bit economical with the lemon juice aswell. I'll give it another go tomorrow.


Hi missnikki217
They certainly make a change from Tuna Mayonnaise, mind you i've got one or two variation's of that so it never get's too boring.
I made the Tuna burger's or patties, again yesterday. Took some to work with me and had them cold with a drop of Cucumber and Dill Mayonnaise.......and very nice they were too

Here you go, for 4 patties

1 x 185gm tin of Tuna
(about) 125 gm's Pork Scratching's ( Rind's)
2 decent sized Egg's
Onion powder
Salt and freshly ground Black Pepper
Tarragon

The rind's i used this time obviously had a higher oil content than the last one's because after a few lap's in the food processor they had the consistency of 'runny peanut butter'!.
I can sometimes get the ones with no fat on them, it's just the rind itself. And they cook them till they're puffed up and very light. Haven't tried it yet but i reckon they'll be better as a coating for fish, after they've been blitzed.
Anyway, all of the above got mixed together, made into patties and shallow fried in some olive oil.
Hot or cold........i like them anyway

[momtomany1]

Re: In the kitchen today

I make salmon patties with flax, but I guess pork rinds would work, I put minced onion and eggs and lemon pepper in them. I like tuna fine, but for patties I prefer salmon or mackerel.

[Swordfish]

Re: In the kitchen today

I make salmon patties with flax, but I guess pork rinds would work, I put minced onion and eggs and lemon pepper in them. I like tuna fine, but for patties I prefer salmon or mackerel.

What is flax anyway? I've heard of it, but never seen it!

[sallyseachange]

Re: In the kitchen today

Flax in the UK is called Linseed, I think. You have to either buy it ready ground, or grind it yourself. It's legal in induction, but only if you have constipation, and only enough to solve that. Once you hit OWL you can have it at the nuts and seeds rung.
I'm a flax cracker addict!

[Swordfish]

Re: In the kitchen today

Is it not an appetite suppressor, or am i thinking of something else!

[sallyseachange]

Re: In the kitchen today

No, not an appetite suppressor. Totally natural. A seed. It's "roughage"... mostly fibre.

[Swordfish]

Re: In the kitchen today

I remember now, it was to do with the GI diet. To add some to your meal's to give you more of a feeling of fullness..........or something!

[Sherri]

Re: In the kitchen today

It may be tiny, but it’s mighty: The flax seed carries one of the biggest nutrient payloads on the planet. And while it’s not technically a grain, it has a similar vitamin and mineral profile to grains, while the amount of fiber, antioxidants, and Omega-3 fatty acids in flax leaves grains in the dust. Additionally, flax seed is very low in carbohydrates, making it ideal for people who limit their intake of starches and sugars. And its combination of healthy fat and high fiber content make it a great food for weight loss and maintenance -- many dieters have found that flax seed has been a key to keeping them feeling satisfied.
Flax Seed Nutrition

Yes, flax seed is high in most of the B vitamins, magnesium, and manganese, but this little seed is just getting started. There are three additional nutrient groups which flax seed has in abundance, and each has many benefits.

Flax seed is Rich in Omega-3 Fatty Acids: Omega-3 fatty acids are a key force against inflammation in our bodies. Mounting evidence shows that inflammation plays a part in many chronic diseases including heart disease, arthritis, asthma, diabetes, and even some cancers. This inflammation is enhanced by having too little Omega-3 intake (such as in fish, flax, and walnuts), especially in relation to Omega-6 fatty acid intake (in such oils as soy and corn oil). In the quest to equalize the ratio of these two kinds of oils, flax seed can be a real help.

Most of the oil in flax seeds is alpha linolenic acid (ALA). ALA is an Omega-3 which is a precursor to the fatty acids found in salmon and other fatty cold-water fish (called EPA and DHA). Because not everyone is able to easily convert ALA into EPA and (especially) DHA, it is best not to rely solely on flax for your Omega-3 intake, but ALA also has good effects of its own, and definitely helps in the Omega 3/6 balance.

Flax Seed is High in Fiber: You’d be hard-pressed to find a food higher in fiber -- both soluble and insoluble -- than flax. This fiber is probably mainly responsible for the cholesterol-lowering effects of flax. Fiber in the diet also helps stabilize blood sugar, and, of course, promotes proper functioning of the intestines.

Phytochemicals: Flax seed is high in phytochemicals, including many antioxidants. It is perhaps our best source of lignans, which convert in our intestines to substances which tend to balance female hormones. There is evidence that lignans may promote fertility, reduce peri-menopausal symptoms, and possibly help prevent breast cancer. In addition, lignans may help prevent Type 2 diabetes.

Note that a) flax seeds need to be ground to make the nutrients available (otherwise they just “pass through”) and b) flax seed oil alone contains neither the fiber nor the phytochemicals of whole flax seed meal.
Flax Seed Safety and Side Effects

Concerns about flax seed revolve around four potential issues. However, remember that a lot of research about the wonders of flax show little or no problems from eating it –- to the contrary, it has shown many benefits.

Big Fiber Load: Since flax has such a high fiber content, it's best to start with a small amount and increase slowly, otherwise cramping and a "laxative effect" can result. People with irritable bowel syndrome may have an especially strong reaction to it, and should be extra-careful. More about fiber, including tips to prevent problems. Oxidation/Rancidity: The oil in flax is highly unsaturated. This means that it is very prone to oxidation (rancidity) unless it is stored correctly. The very best way is nature’s own storage system – within the seed. Flax seeds not exposed to large amounts of heat stay safe to eat for at least a year. However, flax meal, and especially flax oil, are a different story. The meal, stored away from heat and light, will keep fresh for a few months, and the oil must be protected by refrigeration in dark containers, preferably being consumed within a few weeks of opening.

Actually, the surprising thing about flax is not that the oils go rancid, but that they don’t go rancid as quickly as we would think, considering how unsaturated they are. The oils are quite stable when the seeds are used in baked foods, for example. Researchers theorize that this is due to the high levels of antioxidants in the seeds.

Hormonal Effects: Lignans contain phytoestrogens. Although research has shown them to be beneficial so far, it is unknown what effect high doses of phytoestrogens might have.

[Swordfish]

Re: In the kitchen today

Thank's Sherri, an interesting little write up.
Is flax meal made from the whole seed, or is it just the 'kernel'
Is it better to buy the whole seed and attend to it with the food processor?

[determined2shrink]

Re: In the kitchen today

How many tablespoons of flaxmeal would you recommend for extended induction? Also how should we count flax as carbs since it says it has 4 carbs per 2 tablespoons but they are all fiber?

[sallyseachange]

Re: In the kitchen today

Interesting piece on Flax Sherri. Tks for posting!

[Sherri]

Re: In the kitchen today

Thank's Sherri, an interesting little write up.
Is flax meal made from the whole seed, or is it just the 'kernel'
Is it better to buy the whole seed and attend to it with the food processor?

Hello, Yes, Flaxmeal is just ground up flax seed. You can either grind the seed yourself. A coffee grinder works the best for that process. Or, you can buy the flaxmeal itself. I buy this brand www.bobsredmill.com.
Sherri