Fish and Chips

After experimenting with German in the past months, I've found a new interest in British recipes and here it is,  my new food adventure. I will be posting the British recipes I'm trying. Starting with one of Britain's favorites, Fish and Chips,

                

Ingredients

• 2 oz/55g all purpose - plain flour
• 2 oz/55g corn starch / cornflour
• Sea salt and pepper
• 1 tsp baking powder
• 1/3 cup/75ml dark beer
• 1/3 cup/75ml sparkling water
• 1 lb/450g white fish fillet preferably sustainable cod, pollock or haddock
• ¼ gallon/1 liter vegetable oil or other frying oil

Preparation

• In a large roomy bowl mix together the all but 2 tbsp of the flour, cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper.
• Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge and rest for between 30 minutes and an hour.
• Meanwhile, lay the halved fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little salt. 
• In a deep, thick bottomed saucepan, chip pan or electric fryer (if you have one), heat the oil until sizzling hot (test by dropping a ¼ tsp of the batter into the oil, it should sizzle and crisp up immediately).
• Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour, shake off any excess, dip into the batter then carefully lower each fillet into the hot oil. Fry for approx 8 minutes or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon. 
•  Using the same slotted spoon, once cooked remove the fillets from the hot oil, drain on kitchen paper and serve hot with chips (fries).

Apple and Almond Smoothie

1 Apple sliced

1 cup almond milk

1 handful of spinach

1/2 tsp cinnamon 

Pinch of nutmeg

1 cup of ice

Put all ingredients in a blender, blend until smooth. 

Smoothie Days ~'A quick weight loss

Once a month I do my smoothie days. Two fruit filled days, that will give you a vitamins boost and helps you lose that little extra weight. 

Ingredients (for 1 day)

1 banana

2 apples

10 large strawberries 

1 handful of blueberries

1 handful of raspberries 

1 handful of blackberries

1 cup crashed ice

Blend everything together. Divide in 3. Sip through the day. Drink 7-8 bottles of water throughout the day. Do it for two days, without eating or drinking anything else and you can lose around 5-6 lbs 

Ham and cheese Involtini

Ingredients 

6 large thin steaks

6 cheddar cheese slices

12 ham slices

Pickles sliced (optional)

Dried rosemary

Minced garlic

Salt and pepper

Lay a steak flat on a plate, sprinkle with rosemary, garlic, salt and pepper.

Cut the cheese slice in two and lay on the steak. Add two slices of ham. Add the pickles if you like them. Roll the steak, secure with a toothpick.

Oil a pot with Olive oil. Cook the Involtini until all sides are well cooked.

Serve with Béarnaise Sauce (see previous recipe)  

Quick Bearnese Sauce

Ingredients 

1 stick of butter, cut 

1 tbsp lemon juice

1 tbsp white vinegar

1tbsp minced chives

2 egg yolks 

1/2 tsp dried tarragon

1/4 tsp salt

1 pinch pepper

Combine all ingredients in a saucepan. On low heat, whisk until butter is melted. Keep whislomh until thickened!

Remove from heat! Whisk before serving 

Salmone al Cartoccio

Ingredients:

4 pieces of salmon

Sage leaves

Parsley

Mint leaves

1 garlic clove

Extra virgin olive oil

Lemon juice

Lemon slices

Salt and pepper

Aluminum foil for cooking

Wash sage, mint and parsley, dry with a clean cloth. Chop sage, mint, parsley and garlic. 

Cut 4 sheets of aluminum foils, big enough to hold the salmon and herbs and leaving some extra space.

Lay salmon in the middle of the aluminum foil, add herbs and garlic mix. Sprinkle with olive oil and lemon juice, salt and pepper.

Put lemon slices on top of the salmon.

Close the aluminum foil leaving some space between salmon and the top of the foil 

Preheat oven 350

Cook for 25 minutes

Panna Cotta

• For 6-8 small crème caramel-type moulds:
• 1 litre of cream (2 pints) or 3/4 litre cream and 1/4 of full cream milk
• 3 level teaspoons of sugar Half a fresh vanilla pod
• Approx 5 g (1 teaspoon) agar-agar in powder, flakes or sticks
• For the sauce: 300 g (10 oz) of ripe strawberries, kiwis or mango
• Sugar

• Split open the vanilla pod and place in a saucepan with the sugar and cream (and milk if using). Bring to the boil, stirring constantly.
• When the mixture has come to the boil, add the agar-agar, lower the heat and leave for a further two or three minuts.
• Pour the mixture into the moulds, allow to cool and place in a refrigerator for at least 2 hours before serving.
• Wash and prepare the fruit, cutting it into small pieces.
• Add just enough sugar to sweeten (approx 1-2 teaspoons, depending on the fruit).
• Heat on a low flame for a few minutes, just enough for the fruit to soften.
• Leave to cool. Serve spooned over the panna cotta once out of its mould.

Cajun Teriyaki Garlic Shrimps

Ingredients for 4 serving 

40 large thawed cooked shrimps 

8 tbsp Teriyaki marinade

8 tbsp Olive oil

Ground black pepper

Garlic powder, enough to cover shrimps

Cajun seasoning, enough to cover shrimps

Honey

Heat oil in a skillet

Season shrimps with garlic powder, pepper and Cajun seasoning

Sauté shrimps for 5 minutes, add honey and Teriyaki marinade, sauté for another 2 minutes.

Enjoy!