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…
This is Pesto Our Munch style so of course it has a bit of a twist… They call it Semi-Dried Tomato Pesto… and don’t think you are buying your dried tomatoes, no… you will make your own ingredients of course!
It all starts with a tray of tomatoes, drizzle with olive oil and icing sugar and salt to bring the moisture out. Sprinkle them with some fresh thyme or rosemary and stick them in the oven.
and voila… Semi Dried Tomatoes! The longer you leave them the drier they are. We put ours in a 90 degree oven for 6 hours. You can put them in an oil filled jar and keep them until later
For the Pesto…
6 tomatoes – oven dried
Juice of half a lemon
1 crushed garlic clove
Few basil leaves
Olive oil – the best you can afford
Salt & Pepper
Smash the walnuts in a pestle & mortar, chop the tomatoes, grate the parmesan and mix with all the other ingredients.
Add oil until you get a consistency you like. Use sugar, salt, pepper and lemon juice as seasoning and taste over and over. Too sharp? Add sugar. Too rounded? add lemon juice. Too bland? Add salt.
Mix it all together and add some chopped basil if you like. We mixed the old fashioned way… with a spoon cos we like the crunchy textures.
Eat with Gnocci, Pasta, Chicken… or even give as a gift!
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…
5 medium size white potatoes (peeled, boiled and mashed)
350g Plain Flour (plus more for kneading)
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.