Fishfingers and ketchup

fishfinger

Serves 1.5

For the fish:

1 large piece of skinless and boneless cod (it was about 280g)

1 slice of bread, blitzed into breadcrumbs

2 good pinches of cayenne pepper

Glug olive oil

Flour for dusting – cornflour works well

Milk

For the chips:

2-3 medium sized potatoes

Sunflower oil

For the ketchup:

1 tomato, diced

200ml passata

1 small clove garlic, crushed

Glug olive oil

1/2 teaspoon dried oregano

Black pepper

To make the ketchup, fry the garlic briefly in olive oil, then add the tomatoes, passata, herbs and seasoning. Cook for around 10 minutes, mashing the diced tomatoes into the sauce as you go. This makes enough to use on one day as a simple tomato pasta sauce, with leftovers for ketchup (or a dipping sauce for fish cakes or sweetcorn pancakes). It would keep in the fridge for around 3 days, I’d say.

Cut the potatoes into chunky chips (about 1.5 cm square at the end), put in a pan of cold water, bring to the boil and parboil for 5 minutes. Drain, give them a couple of minutes to dry off and coat them in sunflower oil, cooking on a lined baking sheet in a hot oven (220 degrees) for about 25-30 minutes. Turn them over half way through.

Combine the breadcrumbs with the cayenne pepper, get a glug of olive oil hot in a pan, and brown them till they’re crispy. The cayenne gives a bit of a kick and a touch of that Captain Birdseye orange hue. Cut the fish into thick fingers and dip in flour, then milk and then in the crumbs. They join the chips in the oven for the last 15 minutes.

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Breaded chicken and fries

chicken

Yes, more crumbed items.

Serves 1.5

2 chicken breasts

Large slice of bread, blitzed into breadcrumbs

Grated zest of half a lemon

1 teaspoon finely chopped oregano or thyme

Milk for dipping – about 50ml

Flour for dusting

Black pepper

Floury potatoes, to your appetites

Tablespoon of vegetable or sunflower oil

Salad and peas to serve

Peel the potatoes and cut into frites – sticks about 1/2 a centimetre square at the end. Soak in cold water for about an hour before cooking if you have time – this helps stop them sticking. Coat in oil, spread out in a single layer on a baking sheet that’s been lined with a reusable baking sheet and cook in a hot oven for about 25 minutes. If you’ve got an Aga and you’ve used it within the last 24 hours, count on it taking at least an hour, including swearing time.

Combine the breadcrumbs, herbs, pepper and lemon zest in a bowl. Beat both chicken breasts with a rolling pin – another recipe for angry days – till flattened. Cut one into bite sized pieces; you’ll probably get enough for three or four baby servings. Dunk each piece in flour, milk, then crumbs, sprinkling your larger piece with salt. You can either fry them in olive oil (for about 10 – 15 minutes) or bake in the oven at 200 degrees for around 20 minutes. The leftover breaded chicken freezes well and can be cooked from frozen with an extra five minutes cooking time.

I served mine with salad and Bert’s with peas.

For the full Austrian ski resort experience, have redcurrent jelly on the side and pop a pair of goggles on your baby.