Friday, April 02, 2010

Fish and chips

".... and some of our guests are American so I thought we could introduce them to english food.... could you do fish and chips?"
Fish and chips? Well it had been a while. 3 years in fact since I filled in a few times at The Bluebell gastro pub in Henley in Arden (near Stratford on Avon) when they were between head chefs.

Cod in Cotswold Way Ale batter

675g self raising flour
1 litre Cotswold Way ale

(Makes enough for c. 20 fillets - maybe you could reduce it to the original recipe for smaller numbers).












Chips

I'm a maris piper convert (contrary to what I said last year). Blanched at 140 oC then crisped at 180 oC. As it was a delivery meal they just needed re-heating in the oven. If you crank the oven up high (220 oC +) they crisp up really well if you use maris pipers.














Mushy peas

Well minted pea puree Heston style.













Tomato ketchup

When you make your own you wonder why you brought it all those years - this just tastes too good. Recipe from Gary Rhodes' New British Classics.










And I whizzed up some tartare sauce too.

Fruit salad

What you need after this gluttony is some fruit. They had asked for fruit salad. I looked for some more interesting ideas for it and suggested this (no idea where I found it from now sorry).

Pineapple
Mango
Mandarin segments (was segmenting against the clock - where did the time go?)
Toasted blanched whole almonds
Fresh diced coconut

As I was really pushing it for time I took the coconut and finished it at Wellacres - which the hostess was happy with actually as she picked up the coconut opening tip? What? You want it as well? OK - you wrap it a few times around in clingfilm so it is well sealed. Then you need a solid floor this one was stone or paving slabs outside your kitchen door work really well too. Then throw it hard at the floor (great anger management technique) and it shatters inside, but the milk is kept inside the clingfilm. Open into a sieve over a bowl so you collect the milk (can use this for risotto or coconut and mango lassi), then you can de-shell coconut with a spoon. I also peeled it for this.

I made some coconut crisps for them to sprinkle on top too.


Related posts

Fish and chips on the barbecue

1 comment:

Jan said...

Oooh you can't beat fish n chips!
Bet the batter was double yum with the ale you put in!!