Make your own Ingredients… Fish & Chips

You would be forgiven for thinking Fish & Chips is a classic UK meal for by the seaside, well you are right but not just for the UK… Its one of New Zealand and South Africa’s favourite and most popular dishes.  When I was growing up you could easily feed a family of 4 for 2 quid!… here’s the Our Munch version for you to bring it up to date…

 

You will need;

  • Pieces of white fish (any white fish will do so pick your fave)
  • 250g Plain Flour
  • Baking powder – 1/2 tsp
  • 300ml Beer – a golden beer is best
  • Water (just incase its too thick!)
  • Paprika – Just a pinch
  • Oil for frying
  • Salt, Pepper & a wedge of lemon for seasoning
  • Potatoes for chips – 1 per person (Maris Piper or Desiree are best)

 

Whisk together the flour, beer, paprika, baking powder and beer together in a bowl until smooth and lump free! Add some water if too thick.

Leave to rest in the fridge for 1/2 an hour

Preheat the oven to 80 degrees

Now its time to make those chips… Cut into thick wedges and pop them straight into a pan of salted cold water. Don’t be tempted to rush the process by banging them straight in boiling water – if you raise the temperature of the water to boiling, with the potatoes in they will cook evenly and will give your chips the best flavour. You don’t want potatoes which are mushy on the outside and raw in the middle!

 

Leave to simmer for 10-15 mins, until the outside is softened but the shape still holds. Strain & pat dry with kitchen roll.

Get the oil hot in a pan… (ideally 175 degrees) Fry the chips for 3-4mins and strain on kitchen towel. Pop in the oven to keep warm whilst you make your fish.

Top Tip: If you drop a piece of corn in your oil whilst it heats… when the corn pops into popcorn your oil is ready!

Put some flour in one bowl and your homemade beer batter in another.

 

Coat your fish in flour and then dip in the batter. Hold the fish by one end and sink into the hot oil (keeping hold of the tail) swim the fish around in the oil for a few seconds. This makes a seal in the batter and stops your fish sticking to the bottom.

 

Cooking your fish usually takes about 10mins depending on the size. You will be able to tell when it is cooked as the fish will turn a golden brown, flip over to the other side half way through. Serve with a wedge of lemon and some tartar sauce (recipe for sauces coming up later!)

Serve in newspaper for the authentic look!

We’d love to know what you think of our ‘Make your own ingredients’ series with Our Munch… so please leave a comment…

Advertisements

Make Fruit Candles

If you’ve never heard of Alfresco Dining then you are in for a treat! Imagine a beautiful woodland, beach or lakeside area transformed for a few hours to host a private dinner party…

this is what we created when we were asked to get involved with Margaurita Photography and Our Munch for an Alfresco Dining photoshoot.

With Natasha from Margaurita Photography on her holidays at the moment we are guest blogging for her whilst she laps up the sun in San Francisco… Jealous?… Definitely!

And well… you wouldn’t know we were involved without a touch of DIY to add the finishing touches…

Here’s how we made candles from Oranges…

1. Cut your oranges or (any fruit you wish to use) in half and scoop out all the flesh from the inside.
2. tie a small piece of string (for a wick) to a stick and rest so the string hangs down
3. Pour melted wax into the fruit halves and leave to set
You can get wax beads from any good craft centre, I just poured the wax into an old pan over a low heat.
You can use any fruit you like, and it gives a great scent to the room… We think this would look great on a Christmas or Thanks Giving table too.
Keep an eye on Margaurita Photography’s Blog for the full pictures from the shoot.

 

Make your own ingredients… Gnocci

Billy and Mitchell from Our Munch have been cooking in our kitchen… and the result is some great recipes for you to make in your kitchen. So what are you waiting for? lets get cooking…

Ingredients…

  • 5 medium size white potatoes (peeled, boiled and mashed)
  • 350g Plain Flour  (plus more for kneading)
  • 150g Spinach
  • 1 egg
  • 50g parmesan (grate fresh)
  • Salt & Pepper for seasoning

Steam the spinach and squeeze out all the water… the less water the better. Boil and mash the potato too.

mix with all the other ingredients and knead into a dough, add flour as you go… You will need a very floury surface, make a mess and get your hands in! Once its a formed dough, if you have time, pop it in the fridge for half an hour.

now its time to roll out your dough. Split the large piece of dough into 5 or 6. Take each section and roll it out into a long sausage. Do this with each section of dough…

Cut each sausage into small gnocci pieces, make them all the same size so they will cook in the same time.

Top Tip: Substitute the spinach for any fresh herb to add a new twist.

To cook just drop into a large pan of salted, boiling water for about 3 minutes. We then mixed ours with homemade pesto and creme fraiche.

Enjoy Our Munch… Billy & Mitchell

<a href=”http://www.bloglovin.com/blog/3786051/?claim=dyjg68y4z9y”>Follow my blog with Bloglovin</a>