SeedStacked fish fingers!
As seen on TV! Make your very own version of the famous Seed Stacked Fish fingers.
Don't forget to take a picture of you and your final dish and the winner will receive a box of their favourite Seed Stacked flapjacks!
Email your pictures to info@seedstacked.com
What you will need;
- Sustainable, line caught white fish 200g
- Ground linseed 50g
- Sesame seeds 50g
- Cumin Seeds
- Celery Seeds
- Ground nut oil (To Deep Fry)
- X2 Slice of toasted whole wheat bread
- Tomato puree 1 tube (200g)
- Red pepper x 1
- Red chilli x 1
- Balsamic vinegar
- Lime x 1
- Honey 1tsp
- Fresh Basil
- Tomato to serve
- Eggs x 3
- Olive oil 30g
- English mustard 2 tsp
- Capers 10g
- Corsicans x 2
- Fresh parsley
- Lemon x 1/2
- Garden pea's 100g
- Red onion x 1
- Green pepper x 1
- Fresh mint
- Black cracked pepper
- Sea salt
The fingers!
For the Seed Stacked Coating
Place all the seeds in a pan (Wok) and toast lightly, place wholemeal bread in toaster. Place all in blender and mix for a few seconds until ready to use as a coating
Chop up your selected fish into finger sized portians
Dip the in the egg and then coat in the seed mixture, ready to place in the ground nut oil at the end!
Now prepare the side dishes.
Tartar source (well my version) - Blend the oil and 2 eggs together adding the oil slowly, add English mustard, crush up the capers, parsley, cognitions and season. Place in the fridge ready to serve.
Tomato source - Puree the raw red pepper tomato puree and chilli. Add salt, pepper, balsamic vinegar, basil and dash of honey and mix thoroughly... it's that simple! Serve in a hollowed out tomato for a classy finish (note this adds nothing to the flavour)!
Mushy peas - Chop the green pepper into small pieces, wash and mash up the peas, chop up the red onion finely. Add all together along with the chopped mint and season. Mix thoroughly together (or blend if you would prefer a more pureed version)
Place On top of a pan of boiling water in a steamer with small hole... cover and steam for approx 8 minutes.
Frying the fish
Have the oil nice and hot (test with a bit of the left over seed mix, it wants to bubble but not too vigorously)
Place in the fingers and cook until a golden brown crisp is formed with the coating.
The dish is now ready to be plated up and enjoyed!
Seed Stacked Christmas cookies!
Bake these yummy Seed Stacked cookies for a yuletide treat with a bit of added health!
Send us a picture of your cookies to info@seedstacked.com for a chance to win a full years supply of Seed Stacked Flapjacks.
Ingredients
- 110g butter
- 50g soft light brown sugar
- 1 beaten egg
- 6 tbsp clear honey
- 110g wholemeal self-raising flour
- 125g rolled oats
- 2 drops vanilla essence
- Sprinking of cinnamon
- 25g (handful) Sunflower Seeds
- 25g Pumpkin Seeds
- 25g Sesame Seeds
- 25g Linseeds
- Plus don't forget the seedy decoration on top!
Method
Cream together the butter, sugar and honey until the mixture is light and fluffy.
Beat in the egg with a little of the flour. Add the cinnamon and vanilla.
Stir in the flour rolled oats and seeds.
Roll out mixture on a lightly floured surface. Use Christmas cookie cutters or do what we did and draw out shapes with a knife for a more rustic look!
Decorate with seeds and place on a greased baking tray.
Bake in a moderate oven 160C, gas mark 3 for about 20 minutes, until golden
