Tag Archives: Rosemary

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!

 

 

 

Apple, Honey, Almond and Rosemary Muffins

These sound very nice and love the addition of rosemary

Tasty Eats

The Jewish New Year is celebrated on Wednesday, and this brings back memories of traditional foods even to an agnostic such as myself. One of these culinary traditions is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year.  Plenty other sweet dishes are added to the table as well, in order to emphasize this hope for a sweet New Year.

The muffins I have created here were inspired by this tradition. On top of the traditional  apples/honey combination, I’ve decided to add almonds and rosemary to the muffins. The muffins turned out moist and tasty, with an added wonderful fragrance from the rosemary, and a nice crunchy topping from the slivered almonds.
These quick and easy to make muffins, are perfect as a light dessert after a heavy meal, especially when served with the honey-rosemary syrup. Obviously, they can also be…

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Yesterday I was clever, so I wanted to change the world. Today I am wise, so I am changing myself—–Rumi

A very wise man and yes he is correct no one single person is ever going to change the world we all have to change ourselves and then collectively maybe, just maybe we can change a small portion of our beautiful world. I am on a roll with my foodie experiments I am now an owner of a home-made dryer, trying to sundry Tomatoes which we love and are very expensive here and not overly great I will say. We are now on our second day and they are shrivelling up quite nicely. Pics of the finished product to follow next time.SAM_6908 SAM_6910We used window mesh ( the one that keeps out the nasties) and it cost 40B, the wood was some we had in the shed and voila a nice covered little box. A bit of Himalayan Salt and some fresh Rosemary and away we go, so fingers crossed and my next pic will be lovely sun-dried Tomatoes in Olive oil.mmmm

Yesterday evenings dinner was a family favourite a mixed Paella of Chicken, Chorizo (which was my bargain of the week) from ” Mr Makro ” at 140B for the whole catering size chorizo it sure was a bargain and lovely fresh seafood straight from the boats.

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Ingredients:

  • 2 cups of Aribo Rice
  • 1 Litre of chicken stock with a few strands of saffron added.
  • 2 Chicken Breasts cubed.
  • A piece of Chorizo about 150 gm sliced and quartered.
  • I onion.
  • 3 cloves garlic.
  • 1 chilli.
  • I red Pepper.
  • Half Kilo of Prawns.
  • 1 kilo of Mussels.
  • 5 baby squid.
  • Half Lemon.

Let’s Cook!

Cook Chorizo in tbsp Olive Oil until lightly browned add chopped onion and cook for 2 mins. Put in a dish and leave on one side.

Lightly Brown Chicken in remaining oil and put on one side.

Cook cubed red pepper, chilli, garlic until softened. and put in a dish on one side.

Add rice to the pan and stir to cover with remaining oil( can add peas at this point) and add stock cook on rolling simmer 5-10mins or until the rice has nearly absorbed all liquid. Add chicken and either continue to cook on the hob or put in the oven on 180 degrees. Check and top up with water or stock if required if rice is too dry for 20 mins.

Add Chorizo and Pepper mix cook for further 10 mins checking and stirring or topping up stock if required. Add Prawns and cook for further 10 mins. Add Mussels and cook another 8-10 mins until open. Add squid for last 3 mins of cooking.

Squeeze over lemon and garnish with lemon slices or quarters and if you have parsley in the fridge add some chopped as a garnish. If the rice still has not been absorbed by the stock I cook of on top of stove until absorbed.

Then serve…….. this is very much a recipe where the amount of stock depends on rice absorption and also what meat or fish you have. If I have some to use or in the freezer then I might add or use chicken thighs instead of breast. The mussels we got yesterday were quite big so we steamed before adding to Paella or if I have just shelled Mussels I stir through.

So really anything goes just you and your imagination, as you make more you will learn how to adjust to your own taste and once the initial prep is done it is quite easy to make…enjoy experimenting. It can also be cooked on a BBQ and then you get that lovely crust the Spanish call socarrat, on the bottom of the pan…lovely.

 

Thank you for reading this post I hope you have enjoyed it if you have please share it on your favourite social media…

Stay safe and be well xx