Kipper and Couscous Skillet Cake with Romesco
By OcadoLife
Published on 02 January 2024
This Kipper and Couscous Skillet Cake with Romesco was created by food stylist and recipe writer Emily Jonzen as a delicious way to use up leftovers from her Pearl Couscous Kedgeree – saving you time and money. The leftover couscous is mixed with herbs and eggs and fried in a pan to give a flavour-packed savoury ‘cake’. A dash of romesco sauce ramps up the sunny Spanish vibe, and a cucumber and dill salad adds freshness. Looking for more budget recipes? Look no further.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 1 tbsp chopped coriander
- 1 tbsp chopped flat-leaf parsley
- 3 medium eggs, lightly beaten
- 100g plain flour
- 75g feta, crumbled
- 4 tbsp olive oil
- 50g blanched almonds
- 230g roasted red peppers, drained
- 1 garlic clove, chopped
- 1½ tbsp sherry vinegar
- 1 tsp smoked paprika
- 1 shallot, finely sliced
- 1 tsp caster sugar
- 1 cucumber, peeled, deseeded and sliced into half-moons
- 1 small handful of dill, fronds picked and roughly chopped
Method
Step 1
In a bowl, combine 450g leftover kedgeree (see intro for link to recipe), most of the coriander and parsley, the eggs, flour and feta.Step 2
Heat 1 tbsp of the olive oil in a 20cm skillet over a low-medium heat. Add the kedgeree mixture, spreading it out evenly with the back of a spoon to reach the edges of the pan. Fry gently for 15-20 mins, or until crisp and almost set.Step 3
Meanwhile, to make the romesco sauce, put the remaining 3 tbsp of oil in a food processor with the almonds, red peppers, garlic, ½ tbsp of the vinegar and the smoked paprika and blitz until smooth but textured; season.Step 4
For the salad, toss the shallot, sugar, remaining 1 tbsp vinegar, cucumber and dill in a bowl.Step 5
Preheat the grill to high. Pop the skillet under the grill for 2 mins or until the top is crisp and golden.Step 6
Bring the cake to the table in the skillet or invert onto a serving plate and scatter with the remaining coriander and parsley. Serve in thick slices with a dollop of romesco and the cucumber salad on the side. Leftovers will keep in a chilled, airtight container for up to 2 days.