Fish and chips and posh mushy peas

fishandchips

Is there nothing I won’t subject to a crumb coating?

Serves 1.5

2 small fillets white fish (we had cod)

A thick slice of white bread, blitzed into breadcrumbs

A handful of leaves of fresh thyme or oregano, finely chopped, or a teaspoon of the dried stuff

Finely grated rind of half a small lemon

A small amount of milk – around 50ml

Flour for dusting – cornflour or plain flour

A handful of unpeeled floury potatoes, cut into 1cm square sticks

A tablespoon or two of sunflower oil

Peas

A dessert spoon of yoghurt

A squeeze of lemon juice

A handful of mint leaves

Put the chipped potatoes into a pan of cold water, bring to the boil and parboil for 4 minutes. Drain, toss in sunflower oil and cook on a baking sheet, in a single layer, in a hot oven (200 – 220 degrees) for 25 minutes.

Meanwhile, get the flour and milk into two bowls and combine the breadcrumbs, lemon peel and herbs in another with a bit of black pepper. Dip one fish fillet in the milk then the breadcrumbs, sprinkle on salt and put it on a baking tray. It needs 15 minutes at about 200 degrees, so put it in when the chips have had 10 minutes.  Cut the other fillet into bite sized pieces, about 1cm thick, and dip and crumb them. They need about 8 minutes, so they can join the bigger piece of fish when it’s had 7 minutes.

Cook the peas and roughly blend with the yoghurt and mint and a squeeze of lemon.

Slather your own chips in malt vinegar and sea salt.

Advertisements

Pea and parmesan pancakes

peapancake

A new category in honour of Anna and her daughter, Fearne of the evil cackle – portable finger food. This is a little nursery-food-like as it comes, though I eat it like that with Bert, but you can add crispy bacon and a poached egg and call it brunch.

Makes 8

100g self raising flour

150 ml whole milk

1 egg

Good handful grated parmesan – about 30 or 40g

Handful or two of frozen peas – a small hand may help you carry one extra pea from the freezer to the work surface

Small knob of butter

Freshly chopped mint. I’m a new convert to dried herbs, but this needs fresh

Mix all the ingredients except the butter together with a whisk or fork. The flour needs to be incorporated but it doesn’t matter if it’s lumpy. Get a pan hot and melt the butter – brush it over the whole pan surface with a piece of kitchen roll. The pan needs to be barely greasy and very hot. Put in dessert spoons of the batter and spread into small circles. They need a couple of minutes on each side – once they start to firm up you can turn them over – they should be evenly golden on each side. You could cook half and then season the other half of the batter for you, but I think my palate’s adjusted to the salt thing and I don’t bother.

I ate 3.5, Bert ate 2.5 and there are two in the fridge for when we’re out and about tomorrow.

This is one finger food that you don’t need your baby in full Breaking Bad protective overalls for.