Tag Archives: Peas

The Culinary Alphabet …Letter P…Paillard or Poke?

Welcome to this months post it is the letter P in my tour of the Culinary Alphabet over @ Esme’s Salon.  I had quite a few culinary terms and ingredients to pick from.  It is funny how some letters of the alphabet have very few and others you are spoilt for choice.

The culinary alphabet 1 15th May 2019 (1)

Pancakes

I think every country in the world has a different version of the pancake or is it a Bellini or a scotch pancake or a hotcake or Khao-gle-at which are traditional Thai handmade pancakes does it come with lemon and sugar or in a stack or with kimchi.   I could go on and on,  A pancake comes in so many different ways, made with different flours, fillings and toppings or dips.  The list is endless.

Peas

I love fresh garden peas and have many fond memories of pea picking on my grandad’s farm and also sitting at my grandma’s feet and shucking the peas and eating a few as well.  Peas come frozen now and also in their pods as sugar snap peas or flat pods called mange tout, all of which I love.

I also remember the processed peas which have a soft, mealy texture which I used to love as a child but no longer and of course if you are eating Fish & Chips in the North of England they would not be eaten without mushy peas. Even the poshest of restaurants now when they serve fish & chips, you can also have a portion of mushy peas. As the price of fish has risen, it is no longer a poor man’s meal.

Fridays in our house, were always Fish & Chips, and something I will be having as soon as I step off the plane onto British soil again.  The best way to eat them is straight from the fryer wrapped in newspaper and eaten with salt and malt vinegar, a truly British tradition.

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Thank you for reading and please share on your favourite social media if you loved it and the recipes x

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then I bid you welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
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Pinterest: https://www.pinterest.com/caroltaylor56/pins/ 

MeWe is a new social media and one which many of us are turning to mainly migrating over to as FB has banned many of my friends and for what seems no good reason that we can see I hope you will join us there.

MeWe: mewe.com/i/caroltaylor3

Thank you again for reading this post I look forward to your comments…Have a great weekend xxx

Fish Friday…….British Fish and Chips.

What better dish for my Fish Friday dish……I miss Fish & Chips not that it was something we ate often when in the UK but as we haven’t had it for at least 7 years;……..Sometimes you just get that hankering for it…Don’t you?

So I give you Fish & Chips….UK style with mushy peas.

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For 4 servings.

800 gm potatoes scrubbed and cut into chips or peeled and cut into chips.

Olive oil to cook and to coat. I more often than not also add some fresh rosemary sprigs.

For the mushy peas:

300 gm frozen peas

1 tsp Olive oil.

2 tsp lemon juice

Fresh pepper to season.

For the Fish:

650 gm approx of your favourite fish. Cut into 4.

50 gm flour plus 1 tsp

50 gm cornflour

1 egg white

125 ml ice-cold sparkling water

600 ml oil for frying

Lemon wedges for garnish.

Let’s Cook!

Cut your chips and parboil. Drain, shake lightly and I put a tea towel over the pan to absorb the steam.

Heat your oven to 220 fan/ 200, gas mark 7

Put baking tin with Olive oil in the oven and heat for 8-10 mins.

Meanwhile, put the chips into a bowl and coat with some more olive oil using your hands to turn and coat the potatoes. At this point add Rosemary or Sage if using.

When the oil is hot add the chips in a single layer. Bake 10 mins and turn, bake 5 mins and turn, repeat this process until the chips are nice and crispy. Drain on kitchen paper.

Meanwhile, cook the peas for 4 mins. Drain and lightly crush with a fork. Mix in the oil and lemon juice. Some freshly grated pepper and set to one side.

Fish...Pat the fillets dry with a paper towel. Put 1 tsp flour on a plate and coat the fish with the flour.

Heat your oil to 200C.

Meanwhile, mix the flour, cornflour, salt and pepper. whisk the egg white. Pour the sparkling water into the flours whisking all the time. Lastly, add the egg white still whisking but being careful not to whisk out all the bubbles…Bubbles make nice light, crispy batter. A balloon whisk is good to use to keep the bubbles. You want a bubbly batter, not a smooth batter.

Dip your floured fillets into the batter. Dip and drain and with a slotted spoon and carefully put into the hot oil. Fry 2 fillets at a time making sure you get your oil back up to the required heat or you will have soggy batter.

The heat must stay a constant 200 C.

Fry for 5-6 minutes, turn fish and cook until the batter is crisp and golden, drain and repeat with your other 2 fillets.

Serve on plates with the chips and mushy peas.

Garnish with lemon wedges.

Serve with mayo or my favourite tartare( caper) sauce.

Enjoy!