Hands down, Fish, Chips and Mushy Peas is my favourite meal
of all time. Four years in Fife only exacerbated this addiction to fried fish
with chips. Spoilt for choice, there were many excellent venues for that FCP fix. Many arduous workouts were duly rewarded with a greedy fix at
the Jigger Inn (yes, KHC, I’m looking at you). Since being back in London, I
have yet to indulge in my favourite meal… until now.
Not-So-Traditional-Fish Supper!
Well, kind of. This meal is technically a
serving of fish, and a serving of chips and mushed up peas, but not in the way that I’m used to.
Firstly, this meal is completely homemade. Secondly, no deep fat fryers (or beef
dripping for that matter) are involved. And lastly, little tweaks were made.
Goodbye beer batter and white potato, hello breadcrumbs and sweet potato…
infinitely healthier, and just as satisfying, if not more!
Come back to London town!!
A great friend of mine was in London, so
invited him along with his sister and another friend of mine for supper.
Sharing a delicious home-cooked meal with friends is one of my favourite ways
to spend an evening! Catching up over the past couple of months, getting to
know new friends, a relaxed evening at home was just what I needed… until we
were inspired to head out for a dance! After some white wine and delicious
bubbly, we were well and truly satisfied and ready to dance the night away!
A simple, healthy and comforting meal for 4.
And so you can make it yourself...
Sweet Potato Fries
5
medium-large sweet potatoes
2
teaspoons of cornstarch
generous
pinch of salt and pepper
generous
sprinkling of Umami 5 powder
½
teaspoon of paprika
olive
oil
Preheat oven to 220°C. Peel and cut up
sweet potatoes into fries-shaped pieces and place the sweet potato sticks into
a large bowl. Add enough olive oil to lightly coat the fries along with the
cornstarch and seasoning. Mix well so that all the cornstarch and seasoning is
evenly spread all over the fries. Spread across a parchment-lined baking sheet
in a single layer. Bake in the oven on the top shelf for 30 minutes, taking
them out and flipping them over halfway through cooking. When they’re ready,
the sweet potatoes will lose the waxy, smooth look of the raw potatoes and will
look slightly puffed up.
Lemon and Parsley Breaded Fish
4
fillets of haddock (or any other white fish of preference)
1
beaten egg
2
cups of breadcrumbs (I made my own by blitzing a stale baguette)
zest
of 1 lemon
generous
pinch of salt and pepper
handful
of fresh parsley, finely chopped
Combine the breadcrumbs, lemon zest, salt,
pepper and parsley in a bowl before transferring this mixture onto a large
plate. Create an assembly line and lining up fish, egg and breadcrumb mixture
in that order, with a fresh plate at the end. Submerge a fillet of fish in the
beaten egg before covering the fillet in breadcrumbs and placing the now
breadcrumbed fillet onto the fresh plate. Repeat this for the other fillets. Place
the fillets onto a parchment-lined baking tray and bake in the same oven as the
sweet potatoes on the bottom shelf for around 30 minutes, depending on the thickness
of the fish.
Homemade Dipping Sauce
½
cup of crème fraiche
handful
of caper berries
1
small pickle and a generous glug of pickle juice
the
juice and zest of 1 lemon
1
chopped onion
Put all the ingredients in a mini food
processor. Blitz, taste, and enjoy!
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