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Beer-Battered Fish N’ Chips

Now that I’m living in the States, I have had the opportunity to sample dishes that I’d never heard of before, and I have to say it – American cuisine is fab! But that doesn’t stop me from dreaming about my fave fish and chips.I have to listen with envy as my family describe how they still have fish suppers every Friday. Yes, of course we can get fish and chips out here but no disrespect to our American cousins, this is a dish that us Brits definitely do best. I’ve tried fish and chips in many different countries, and even though all of them were very pleasant, no one does our national dish quite like we do.

 

 

Admittedly, fish and chips from a proper British chippie is impossible to beat and always to recreate at home. Almost everyone I know has said that there’s something about fish and chips from your local chip shop, with lashings of onion vinegar and wrapped in paper that is hugely satisfying and hits the spot every time. To me a proper fish and chip shop, is one where the fish is battered (never breaded) and the chips are chunky (never fries!) After my last day at the school where I worked, my colleagues and  I could have gone anywhere for my leaving meal. But what did we choose to do? Grab fish and chips and eat them on the steps of the town hall, which incidentally also gave me flashbacks to grabbing munchies after a hard night’s clubbing! Yep, I clearly knew I was really going to miss good ol’ English fish and chip shops that much!

 

 

But as much as I love chips from the chippie, that doesn’t mean that the home-made version isn’t delicious. Which is a good thing as that’s now how I’m going to be able to get my fish and chip fix regularly! Here’s a recipe below for scrumptious beer-battered fish and chips. For those of you who don’t like the idea of frying everything, the chips can also be roasted in the oven at 200°c/Gas 6 for thirty minutes, turning over occasionally.

 

 

BEER-BATTERED FISH AND CHIPS

Serves 2

Prep time 15 mins

Rest time 30 mins resting

Cooking time 40 mins

Courtesy @pixabay.com

INGREDIENTS:

50g plain flour

50g cornflour

1 tsp baking powder

2 tsp turmeric

75 ml beer

75ml sparkling water

Vegetable or sunflower oil for deep frying

400g cod, hake or haddock, halved

Lemon Pepper

Salt and Pepper

For the chips:

750g potatoes, peeled and sliced into thick chips

2 tbsp plain flour

2 tbsp sunflower oil

Salt and pepper

METHOD:

1. Combine the flour, cornflour, baking powder, salt, pepper and turmeric in a large bowl, reserving about one and a half tbsps of the mixture and set aside.

2. Pour beer and water into the bowl and whisk until you have a smooth, lump-free batter. Leave to rest for 30 mins.

3. Meanwhile prepare the chips. Boil a large pan of water, add the cut potatoes and boil for 2-3 mins until the outsides are tender but not soft.

4. Drain potatoes then tip on to a large baking tray with flour, 2tbsp oil and salt and pepper. Toss until all the potatoes are evenly coated. Set aside.

5.  Pat the fish dry with kitchen paper, then season with salt, pepper and lemon pepper for extra flavour.  Then coat evenly in the remaining turmeric flour mix. Shake off excess then dip into the batter.

6.  Heat 1 ltr oil in a deep saucepan. When hot enough, lower each fillet into the hot oil and fry until golden and crisp. Using a slotted spoon, lift out the fish and drain on kitchen paper. Sprinkle with salt.

7. Fry the potatoes until crisp and lightly golden. Remove from oil and drain on kitchen towel. Sprinkle with salt and vinegar. Serve with fish and enjoy!

 

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Nici Wickes’s Trinidadian Chicken Curry And Caribbean Black Cakes

tv

Travel and food are two things I love. And one of the things I love about travelling is sampling all the local delicacies. So it’s no wonder that I’m addicted to a TV cooking show that combines my two favourite things. It’s no secret that I’m a big fan of cooking shows but World Kitchen hosted by Nici Wickes is refreshingly different. Not only does Nici whip up interesting and exciting dishes from around the world – and make it look so easy – but she takes viewers on a culinary adventure as she heads off around the world, visiting fantastic places and learning about the local cuisine. Nici then heads home where she recreates many of the dishes that she’s learned to make from the comfort of her own kitchen. Each episode usually sees her rustling up one main and one dessert from the country she’s just visited.

TV chef Nici Wickes

TV chef Nici Wickes

 

The New Zealand-born chef is an absolute joy to watch with her sunny personality, mile wide smile, abundant energy, and her enthusiasm for cooking just shines through. But Nici is not just a pretty face, and neither is she just another TV chef. As well as being a seasoned traveller, Nici is also a cookery writer,  business woman, actress, motivational speaker, owner of a cooking school, business coach and runs workshops in leadership! Wow – does this lady ever sleep???

Nici has a multitude of fantastic recipes but I chose to include the dishes she made after her visit to Trinidad. I love the awesome flavours of Caribbean cooking, and I was famished just watching Nici cook these! But for more amazing recipes check them out here.  And tune into World Kitchen if you can.

TRINIDADIAN CHICKEN CURRY

 

A delicious fusion of Indian and Caribbean flavours, this curry is perfect for those who prefer a milder, yet flavoursome, curry.

Serves 4-6

GREEN SEASONING:

1 green capsicum, de-seeded and chopped roughly
1 stalk of celery, roughly chopped
3 spring onions, roughly chopped
1 bunch of fresh coriander (about 1 cup)
4 cloves garlic
1 tablespoon fresh thyme (or 1 teaspoon dried)
¼ – ½ cup water
½ teaspoon salt

 Curry

3  Chicken Breasts – skin on, cubed
1 cup green sauce (recipe below)
2 tablespoons rice bran oil
1 onion, diced
1 teaspoon ground cumin
½ teaspoon turmeric
1-2 teaspoons garam masala
½ cup coconut milk
1 teaspoon mustard (optional)
½ teaspoon salt
¼ teaspoon black pepper
1 fresh mango, skinned and cut into 2cm cubes
Steamed rice and store bought roti

METHOD:

  1. Blend all ingredients for the green seasoning in a blender or food processor.
  2. In a bowl, marinate the chicken in the green seasoning.
  3. Meanwhile, heat the oil in a medium-sized, heavy based saucepan.
  4. Add the onion and sauté until soft then add the spices (cumin, turmeric, garam masala) and fry for 2-3 minutes until aromatic.
  5. Add the chicken and green seasoning and stir until coated in the spice mix and simmer for 7-10 minutes or until the chicken is cooked through.
  6. Finally add the coconut milk, mustard (if using), salt and pepper.
  7. Gently stir in the mango and heat through.
  8. Serve with rice and roti.

CARIBBEAN BLACK CAKES

 

This is one of my favourite cakes. One of the things  I like about this cake is that the dried fruits are blended so you get the flavour but not the appearance. This is great for me because although  I love  which I’m not that keen on! This cake is usually served during special occasions in the Caribbean. Good reason to make every day a special occasion!

Ingredients: 

 2 cups mix of raisins & currants
1 cup pitted prunes
1/2 cup rum
1 1/2 cups warm water
2 tablespoons aromatic bitters flavouring

Cake batter:

150g unsalted butter
¾ cup sugar
3 eggs
1 cup flour
1 teaspoon baking powder
1 teaspoon mixed spice
¼ teaspoon grated nutmeg
2 tablespoons golden syrup
1 teaspoon vanilla essence
2 teaspoons lime or lemon zest

METHOD: 

Prepare the fruit: Place the raisins, currant and prunes in a large bowl, pour in rum, warm water and bitters.

  1. Leave for the fruit to soak up the liquor while you make the batter.
  2. Preheat oven to 150 C.
  3. Grease a 12 hole deep muffin tin.
  4. Make the cake batter: In a large bowl, cream the butter and sugar until light and fluffy.
  5. Add eggs one at a time, mixing well to incorporate.
  6. Add the dry ingredients (flour, baking powder, mixed spice and nutmeg), golden syrup, vanilla essence and lime zest.
  7. Mix gradually into the creamed mixture to form a batter.
  8. Set aside.
  9. In a food processor, pour the soaked fruit and juices and blend until thick and still a bit chunky.
  10. Now add the fruit puree to the batter and fold in until well mixed.
  11. Spoon batter into greased muffin tins.
  12. Bake for 30-40 minutes, until a skewer comes out clean.
  13. Serve warm with sour cream sweetened with brown sugar.

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