Fish in beer batter

Fish in beer batter

Fried fish in beer batter

Fried fish in beer batter

Fish and chips just like the take away makes it. This is a light and crunchy beer batter good for any white fish. Kingklip is my favorite. The Crispy beer batter is what makes fish and chip shops famous, so here you go, try this crispy fish batter. It is so much better eating it the moment it’s ready.

What you need

1 340ml can beer
1 1/2 cups of flour
1/2 teaspoon salt
1/2 teaspoon paprika

The process

In a glass bowl, pour the whole can of beer.

Sift in the flour, salt and paprika and give it avery good whisk.

You are looking for it to froth up and be well combined.

Place some plain flour on a plate and dust the pieces of fish before you dip them into the batter and then straight into hot oil. The oil should not be smoking but hot and it’s important to have enough oil to completely submerge the pieces of fish.

Remove when the batter is golden brown and crisp all over.

Drain in a colander or a wire rack and serve with chips. I must say that the McCains chips done in the oven are really fantastic, they need about 40 minutes or so in the oven so only start cooking the fish about 10 minutes before the chips are ready.

You could also try the potato wedges, which are just fantastic.

Smoked haddock kedgeree

Smoked haddock kedgeree

Kedgeree

Kedgeree

Smoked haddock is so under rated I thought I’d give you an old fashioned tasty kedgeree recipe that you will love. It’s one of those I remeber from my childhood and dont make often enough. It’s brilliant for breakfast or lunch. (4/5 people)

What you need

500g frozen smoked haddock fillets
1 medium onion finely chopped
3 cups cooked rice
75ml cream
1 teaspoon tumeric or mild curry powder
3 boiled eggs
Salt and pepper

The process

Poach the haddock in a little milk for a few minutes until the fish easily flakes.

In a pan on a medium heat, cook the onion until soft and add the tumeric or curry powder and stir thoroughly until the rice has changed colour. Grind in a generous amount of black pepper and a pinch of salt.

Flake the haddock into the pan, add the rice and cream and mix until the fish is evenly distributed. Remove from the heat and serve straight away with the boiled eggs halved over the top.

It won’t take longer than 20 minutes to prepare and its really delicious.

Garlic prawns

Garlic prawns

Steamed garlic prawns

Steamed garlic prawns

This is the easiest garlic prawn recipe you will come across and is extremely tasty. I love to serve it with a simple vegetable stir fry that has a large handful of bean sprouts tossed into it instead of carrots. They are steamed and by far the best steamers are the bamboo steamers that you get at any oriental supermarket. (for 2 on their own or 4 with another Chinese dish, try the pineapple duck)

What you need

400 – 500g large prawns cleaned and without heads
2 heaped teaspoons crushed garlic
1 teaspoon soy sauce
1 teaspoon rice wine or sherry
1 teaspoon olive oil
good grinding of black pepper

The process

Get some water boiling furiously on the stove or your steamer really sending it.

On a plate that will fit inside your steamer you want to layer your prawns covering the entire plate.

Whisk together all of the rest of the ingredients in a small bowl to really combine the flavours and then pour the sauce over the prawns evenly, leaving nice little mounds of galic on the top.

Place the plate into your steamer carefully being careful not to burn yourself. You may want to remove the steamer first or take off the layer for the plate if you are using an electric steamer.

Steam them for 3/4 minutes or so until they are pink and firm.

The tricky part is removing the plate without burning yourself so be careful.

Thats it, fantastic fresh garlic prawns. You can also chop up a handful of coriander leaves to top it off if you are serving it with rice or yellow rice.

If you do burn yourself the best thing to do is to mix bicarb of soda with water from the tap into a thick paste and cover the burn. It’s amazing, it takes away the sting immediately.

Prawn ball snacks

Prawn ball snacks

prawn snacks

prawn snacks

These little Thai beauties are so indulgent and so delicious that this prawn ball recipe meant for 4 or 5 people can easily be consumed by 1 or 2 during a great DVD in the cold weather. You really need a food processor for the recipe but if you don’t have one and are willing to chop up prawns into tiny little pieces you will be just fine…. It will be worth it I tell you. It’s easy and quick and just the best tasting snack you can imagine.

What you need

350g thawed and raw prawn meat (if you are using frozen prawns their weight frozen will be at least 10% more)
3 or 4 red chilis chopped
2 egg whites
1 tablespoon fresh ginger finely grated
1 teaspoon crushed garlic
1 tablespoon fish sauce or light soy sauce
handful of chopped coriander leaves
1/3 cup maizena (corn flour)
Oil for frying

The process

Add the prawns, chilis, coriander, egg whites, ginger, garlic and fish sauce to your food processor and blitz for about 30 seconds or so. Pulse it to start with and then give it about 10 seconds on high speed.

Scrape out all of the mixture into a mixing bowl, add the flour and with a folding motion combine into the mixture until evenly distributed.

If you are having people over, the mixture can happily stay in the fridge for an hour until you are ready to fry.

heat about 1cm of oil in a pan on a medium heat.

Take heaped teaspoons of the mixture and form little balls with your hands… always wash your hands first. Place them in the oil and fry until golden all over.

remove from the oil and drain on kitchen paper.

Serve with a sweet chili dipping sauce.

This is one of those recipes that you may regret inviting people over to eat! 🙂

Smoked salmon pasta sauce

Smoked salmon pasta sauce

smoked salmon pasta sauce

smoked salmon pasta sauce

Every now and then I really NEED a good creamy pasta and this creamy smoked salmon pasta recipe hits all of the right spots. It’s decadent and is really simple to prepare. You can fancy this one up for guests very easily by putting a teaspoon of caviar or capers on top with a nice piece of fresh dill. The sauce doubles perfectly, so although this is for 2, just double for 4.

What you need

200g tagliatelle or spaghetti, about 1/2 a packet
5 slices smoked salmon, chopped, about 150g
100ml Fresh cream
1 small onion finely chopped
4 stalks chives finely sliced
2 teaspoons capers chopped
Juice of 1 lemons
Finely grated Parmesan cheese
Olive oil
Black pepper

The process

In a large pot of salted water boiling furiously, cook the pasta until al dente and drain well.

While the pasta is cooking, take a pan on a medium heat with a little olive oil and cook the p[nions until soft and translucent. You want them soft but not browned.

Pour in the cream and stir, allow it to simmer and reduce by about 1/3. Stir it from time to time and ensure it does not boil, reduce the heat if necessary.

Remove from the heat, add the smoked salmon, chives and lemon juice, stir and then add your pasta to the sauce and mix to coat. Taste the sauce now and if it needs salt add some, you shouldn’t need any but depending on your salmon you may. If you are going to add capers add them now and do not add any salt.

Transfer to you plate, give it a good grind of black pepper and a sprinkle of parmesan.

That’s it, a fantastic meal in 20 minutes.

If you are a fan of creamy pasta sauces, try this chicken liver pasta, it’s fabulous.

Prawn curry

Prawn curry

prawn-curry

prawn curry

This prawn curry is the ultimate indulgence for Indian food lovers. You can make it with coconut milk or cream to suit your taste. It’s a Bengali recipe that will really impress your friends and family. Don’t be put off by the list of ingredients…. most are spices. (for 4 people)

What you need

600g large peeled prawns with the tails on
20ml lemon juice
50ml oil
1 small onion finely chopped
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
4 cloves
6 cardamon pods
3 bay leaves
1 tablespoon finely grated ginger
1 teaspoon crushed garlic
1 teaspoon chili powder
180ml coconut milk/cream
Salt to taste
Oil

The process

Place the prawns in a bowl, add the lemon juice, toss and allow to sit for about 20 minutes then drain off the remaining lemon juice.

Heat a little oil in a frying pan or wok to medium hot and fry the onions until they begin to brown. Add the cardamon, turmeric, cinnamon, bay leaves, cloves, ginger and garlic and cook for about another 2 minutes stirring constantly.

Add the chili powder a pinch or so of salt and the coconut milk or cream and bring to almost boiling(the edges of the pan will begin to bubble). Toss in the prawns, give it a shake to distribute the prawns and simmer with the lid off for about 5 minutes or until the prawns are cooked but still firm.

Serve it immediately with homemade roti.

Sesame prawns

Sesame prawns

honey-prawns

Sesame prawns

These are a real treat so get some really nice size prawns, make some egg fried rice and settle in for a fabulous sweet and tasty treat. They are easy to do and the sesame seeds add a to the experience, so don’t be tempted to leave them out.(4 people)

What you need

1kg king prawns shelled and deveined
Maizena (Cornflour) (about 1/2 cup for dredging)
1 cup self raising flour
pinch of salt
pinch of pepper
1 1/2 cups cold water
1 egg beaten
2 tablespoons honey
sesame seeds
Oil

The process

In a bowl, sift the flour, salt and pepper together, make a well in the center and add the water and beaten egg. Mix with a whisk or a fork to a thin batter.

Heat oil for deep frying to medium hot.

Place the maizena on a plate, coat each prawn in the maizena, shake off the excess and then drop into the batter. remove from the batter and drop into the hot oil until golden brown. Remove and place on kitchen towel.

You can do a few at a time but dont overlaod the pan, the oil temperature will drop and the batter will be very oily.

Once they are all done, remove the oil from the pan, leaving about 1 tablespoon of oil in the pan. Reduce the heat to low, add the honey and allow to melt and become liuid.

Place the sesame seeds on a plate.

Add the prawns to the honey and toss or move around to coat each prawn in the honey nectar.

remove from the heat and coat the prawns in the sesame seeds.

Serve immediately.

This is a really good dish that the best Chinese restaurant would be happy to serve. While you are deep frying, why not try the Tempura recipe.

Enjoy

Pickled fish

Pickled fish

pickled fish recipe

Pickled Fish

Pickled fish is a great thing to have in the fridge for weekends when you just want to put your feet up and veg out. Make a quick salad or some potato salad, a nice piece of pickled fish and everyone is happy. It’s not very difficult and certainly better than anything from a tin!

What you need

2kg Kabeljou/yellowtail or kingklip cut into portions
Salt and pepper
1/2 cup vegetable oil

Sauce

3 large onions sliced
200ml brown vinegar
1 1/2 tablespoons sugar
1 teaspoon turmeric
2 teaspoons mild curry powder
1 teaspoon chili powder
4 or 5 bay leaves

The process

Season the fish portions with salt and pepper.

Heat the oil on medium and cook the fish fillets for about 5 minutes until white and beginning to brown.

Remove from the oil and place on some kitchen paper to drain.

Add all the rest of the sauce ingredients to the hot oil and cook for about 7 minutes, stirring constantly and until well blended.

Taste the sauce and add salt if necessary, then remove from heat.

Place the fish fillets in a casserole dish or any flat dish and cover liberally with all of the sauce. Turn the fish to ensure that they are covered completely in the sauce and then cover the dish and set aside in the fridge for at least 24 hours to allow the flavour to really impregnate the fish and develop fully.

For a stronger flavour, just leave it for another 12 hours. (If you can)

Fish Frikkadels

Fish Frikkadels

fishfrikkadelsThese are really delicious as a meal or as a snack with a dipping sauce but best of all they are cheap to make and have a freshness that is very unexpected. You will never again buy frozen fish cakes…. trust me. (enough for 4 people)

What you need

3 slice white bread
water
500g hake
1 teaspoon crushed garlic
1 medium inion grated
1 firm tomato grated
1 egg beaten
salt and pepper to taste
pinch of nutmeg
palm of fresh chopped parsley (about 2 heap[ed tablespoons)

Oil for frying

The process

Remove the crusts of the bread and soak in water. remove from the water and squeeze out as much as possible.

Place the soaked bread into a large mixing bowl.

Chop up the hake into small pieces, almost mincing the fish and add to the soaked bread along with all the rest of the ingredients.

Mix to distribute all of the ingrededients evenly and then form into patties.

Heat about 3cm of oil in a pan on a medium heat and fry the frikkadels until golden on each side. Should be about 4 minutes on each side.

these are truly yummy, serve with mash, salad, veg, anything that grabs your fancy really depending on which meal you are having.

Another traditional South African meal is Denningvleis, its rich and spicy but not hot.

Shrimp chowder

Shrimp chowder

chowder

Shrimp chowder

Chowders are rich hearty soups made with seafood like clams, lobster or in this case tinned shrimps. You can also use frozen prawns. It is a fantastic starter or a complete meal served with a salad. (serves 4)

What you need

2 onions finely chopped
2 cloves garlic minced
2 potatoes chopped – about 2cm cubes
2 tablespoons butter
3 tablespoons flour
1l hot water
2 chicken stock cubes
Pinch dried thyme
Pinch dried rosemary
1 bay leaf
500ml milk
1 tin shrimps drained or 200g frozen prawns
Palm chopped parsley
Pepper

The process

In a pot on a medium heat, melt the butter and fry the onions and garlic until soft.

Add the flour and stir to form a paste. Add the potatoes, herbs (except the parsley), water and crumble in the stock cube. Stir, cover and simmer for about 15 minutes until the potatoes are soft.

Add the shrimps and milk, bring to the boil, season with pepper, remove from the heat and serve. Sprinkle over the chopped parsley.

Could not be easier and very tasty.