Old' English Fish & Chips
Old English Fish & Chips were originally the typical stock meal among the working classes in Great Britain. now, it's been a dish which every restaurant claims to be at best of.
Sometimes, less is more and I'm bringing you the original Old English Fish & Chips, how it was done in the good old days during the 1800s.
Ingredients
FISH & BATTER
Cod or Haddock fillets (But Dory fillets are fine too)
1 Cup of Flour
1/2 a cup of milk
1/2 a cup of lager beer (Optional for Halal viewers)
Egg White
CHIPS
1 Whole Potato
That's ALL!
Cod or Haddock fillets (But Dory fillets are fine too)
1 Cup of Flour
1/2 a cup of milk
1/2 a cup of lager beer (Optional for Halal viewers)
Egg White
CHIPS
1 Whole Potato
That's ALL!
Method
1) Pour together the flour, milk, beer (if you're using it) and mix.
2) Whisk the egg white till stiff. (Test: Put it over our head. If it doesn't fall off, it's the best consistency)
3) Pour the batter mix and egg white together. The consistency of the batter should be thick and creamy.
4) Heat up the pan and pour in enough oil for deep frying. Ensure the fish will be totally covered while frying.
5) Technical for deep frying (For those using a deep fryer): 160 Degrees Celsius
6) Fry for 6-10 mins, dependent on the thickness of the fish or till golden brown.
7) Leave to rest.
8) Cut the Potatoes into thick lengths (Think wedges size).
9) Fry for 5-7 mins.
10) Serve with lemon or vinegar together on newspaper! That's the Old English way!
2) Whisk the egg white till stiff. (Test: Put it over our head. If it doesn't fall off, it's the best consistency)
3) Pour the batter mix and egg white together. The consistency of the batter should be thick and creamy.
4) Heat up the pan and pour in enough oil for deep frying. Ensure the fish will be totally covered while frying.
5) Technical for deep frying (For those using a deep fryer): 160 Degrees Celsius
6) Fry for 6-10 mins, dependent on the thickness of the fish or till golden brown.
7) Leave to rest.
8) Cut the Potatoes into thick lengths (Think wedges size).
9) Fry for 5-7 mins.
10) Serve with lemon or vinegar together on newspaper! That's the Old English way!
Roasted Chicken & Mash
Roasted chicken. There's plenty of variations out there. And many similar spices that have been used to recreate their own personal recipes. Here's mine, with clean, simple flavors that doesn't overpower the taste of the chicken itself.
Overcooking mash potatoes, is so easy and you can just spoil the whole thing. Well, I have just the method to cook it perfectly!
Overcooking mash potatoes, is so easy and you can just spoil the whole thing. Well, I have just the method to cook it perfectly!
Ingredients
Roasted Chicken
10 pieces of Chicken thighs
Roasted Chicken
10 pieces of Chicken thighs
2 tablespoon of Lemon Salt (Just grind lemon skin and salt to taste)
Thyme, Rosemary and Dill (Fresh ones will be good but dried bottled ones are fine)
3 Cloves of garlic (Grinded)
2 teaspoon of Black Pepper
5 tablespoon of Honey
2 teaspoon of Paparika
2 teaspoon of Fennel Seeds (Grinded)
2 teaspoon of Cumin Seeds (Grinded)
A knob of butter
Chicken Stock
Mash
Thyme, Rosemary and Dill (Fresh ones will be good but dried bottled ones are fine)
3 Cloves of garlic (Grinded)
2 teaspoon of Black Pepper
5 tablespoon of Honey
2 teaspoon of Paparika
2 teaspoon of Fennel Seeds (Grinded)
2 teaspoon of Cumin Seeds (Grinded)
A knob of butter
Chicken Stock
Mash
1kg of Potatoes
1 small 250ml box of Cooking Cream
Chives
Spring Onion
Salt & Black Pepper to taste
1 small 250ml box of Cooking Cream
Chives
Spring Onion
Salt & Black Pepper to taste
Method
1) Mix the chicken and all the ingredients together.
2) My trick, leave them overnight to marinate and put it in a zip-locked bag, completely air tight. This allows the flavors to be infused in the chicken better.
3) Roast on Rotisserie function, 250 Degrees Celsius for 45-50 minutes. You'll have the meat separated from the bones easily!
4) Ensure you have a tray at the bottom of the oven to collect all the juices that came out from the chicken.
5) Add in a knob of butter half a cup of chicken stock, and you'll have your ready-made sauce for the chicken!
6) For your mash, peel the skin off and boil the potatoes for an hour.
7) Pre-mash your potatoes before you put all the other ingredients in together.
8) Heat the pan, pour in the cream, salt and pepper to taste and blend in the mash potatoes together.
9) Under low fire, blend everything together.
10) Add in the spring onions and chives into the mash, and you're ready to serve!
2) My trick, leave them overnight to marinate and put it in a zip-locked bag, completely air tight. This allows the flavors to be infused in the chicken better.
3) Roast on Rotisserie function, 250 Degrees Celsius for 45-50 minutes. You'll have the meat separated from the bones easily!
4) Ensure you have a tray at the bottom of the oven to collect all the juices that came out from the chicken.
5) Add in a knob of butter half a cup of chicken stock, and you'll have your ready-made sauce for the chicken!
6) For your mash, peel the skin off and boil the potatoes for an hour.
7) Pre-mash your potatoes before you put all the other ingredients in together.
8) Heat the pan, pour in the cream, salt and pepper to taste and blend in the mash potatoes together.
9) Under low fire, blend everything together.
10) Add in the spring onions and chives into the mash, and you're ready to serve!
Tagliatelle with mushrooms
Mushrooms has a very robust flavor. On it's own, the flavors strong. Keeping things as simple as you can to give any pasta dish a clean, rich flavor.
If you think that just mushrooms don't suit your taste buds, you can add in a little more twist of your own like probably adding in ham, or canned button mushrooms if fresh ones are difficult to find.
Ingredients
1 pack of fresh/dried tagliatelle
1 tbsp of Oil (Better to get Olive Oil if you can)
Knob of Butter
2 cloves of Garlic
1 small shallots
Handful of mushrooms (You can use fresh mushrooms or even a mixture of mushrooms)
1 300ml (small carton) of fresh cooking cream
Parmesan Cheese
Chives and Spring Onions
Method
1) Cook the pasta in salted boiling water for around 10-11mins (Cook to al dente)
2) Heat the pan, butter and oil together and saute the shallots and garlic.
3) Add the mushrooms and stir for 5-6 mins till its soft and nicely browned.
4) Pour in the cream together with a handful of cheese.
5) Stir and leave it to thickened.
6) Once thickened, add in the tagliatelle, a sprinkle of chopped chives and spring onions.
7) Sprinkle in some salt and black pepper for taste.
7) Sprinkle in some salt and black pepper for taste.
8) Mix them together well and serve!
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