Newsletter October 2005
Modern Country Living - Domestic Bliss
Game On: October 2005
Before I launch into game this season I thought
I would share with you the way I make fish and chips at home.
I think you need a deep fat fryer to achieve truly great fish
shop fish and chips and since I don’t possess one, oven chips
it has to be with just the merest hint of flour for the fish.
I like a good shake of malt vinegar as well as a dab of ketchup!
Fear not – Game next month!
Recipe: Fish and Oven Chips
First make the chips:
For the Chips:
6-7 potatoes
Beef Dripping or Sunflower oil
Maldon Salt
Slice the potatoes into wedges not too thick, you
can leave the skins on if you like.
Soak them in cold water for 10 minutes and drain
well. Dry them really well and put them into a bowl. If you are
using dripping, melt it in a small saucepan, you will need about
2-3 tablespoons, then spoon the dripping or sunflower oil over
the potato wedges and make sure they are well coated. Tip the
potatoes on to a shallow baking tray lined with Bake-O-Glide and
cook them in a hot oven, 200c for 20-25 minutes turning them half
way through cooking so that they are soft in the middle and crispy
on the outside. Drain them on kitchen paper and sprinkle over
some Maldon salt.
Serves 4
4x 180g Cod fillets
1 ½ tablespoons of flour
Salt and pepper
Sunflower oil
Knob of butter
Put the flour on to a flat plate and season it with salt and pepper.
Dip the fish fillets into the seasoned flour and shake off the
excess. Heat up 2-3 tablespoon of sunflower oil and a knob of
butter in a frying pan over a medium heat – do not let the butter
burn- Put the fish in the pan skin side down and cook for about
2-3 minutes each side without moving the fish around too much
in the pan. It should be just cooked and a nutty brown colour
on the outside. Serve with the chips.
Tip: If like us you have lost your
friendly village butcher, mail order meat is a saviour. For something
a little different try Pampas Plains, UK importers of the world’s
finest quality, naturally reared, grass-fed Argentine beef. Argentina
is one of only 4 countries worldwide that has no history of BSE.
Pampas Plains cattle are certified, fully traceable Hereford and
Aberdeen Angus, deriving from stock taken over to the Argentine
in the 1800s. It has a robust flavour quite unlike beef from our
own fields. www.pampasplains.com
This article by Amy Willcock appears
in The Shooting Gazette October 2005, and is reproduced here with
permission.
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