A Mother’s Day recipe by Angie Quaale from Well Seasoned.
Spring Rhubarb Chutney
2 tablespoons olive oil
1 small onion, finely chopped
1 pound rhubarb, cut into ½ inch pieces
½ cup raisins
1 small apple roughly chopped
¼ cup packed light-brown sugar
1/8 teaspoon cayenne pepper
1 tablespoon toasted mustard seeds
1 tablespoon red wine vinegar
Heat oil over medium heat. Add onion and cook until softened; 5 minutes.
Mix in the rhubarb, raisins, sugar and spices. Cook over medium heat, stirring occasionally for about 6 minutes, or until rhubarb begins to break down.
Cool and store in an airtight container for up to 1 week or freeze for up to 3 months.
Quick Fish Cakes
½ lb boneless cod fillets, poached & cooled
2 large potatoes
2 chopped green onions
1 egg
1 generous handful of cilantro or flat leaf parsley
salt & pepper
Instructions:
Peel and cut up potatoes. Place in pot cover with cold water & boil until the potatoes are tender. Drain off the water.
Mash the potatoes and fish together. Mix chopped onion, parley, eggs, and seasonings
Add this to the fish and potatoes and mix well. Form the mixture into patties.
Fry in well-oiled skillet until golden brown on both sides.
Serve with fresh rhubarb chutney.
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