Gluten free - dairy free - sugar free - nut free
I have a few standard meals that I cook regularly, that I don't have a recipe for, that I find easy to make, and that just simply can't be beaten for a completely satisfying home-dining experience. My list includes Roast Chicken and Veges, Bolognaise, Teryaki Stir Fry, Mexican Mince, and this....Fish and Chips. So, it's time to write down some recipes and share the love with all of you.
If it's not too big of a claim, I believe I may have mastered the art of home-oven-chip-making. The secrets include a decent amount of oil (of course!), leaving the skins on, and smashing them up half way through cooking so you get lots of surface area to form super crispy bits. The fish is a pretty standard crumbing procedure, but with gluten free crumbs. You can blend up your own crumbs from bread, or I like the Orgran brand corn or rice crumbs- the crisp up really nicely!
As usual, this ever-efficient mum cooks in bulk and freezes for later! I buy 1.5kg of fish fillets for this and it makes three meals for the four of us. That's two easy meals that can be pulled out of the freezer and thrown in the oven on a day I'm too busy to cook.
Don't forget to serve it with some home made Tartare Sauce (find my recipe here).
Gluten free - grain free - dairy free - sugar free - nut free
Just for a change, I thought I'd post something that doesn't involve chocolate! I know many people like to eat fish at Easter, so here's a wonderful non-traditional way to cook up some fish. I found this recipe in an old Australian Masterchef magazine, contributed by Hayden Quinn. I've not made many changes to the original. I've increased his quantities, using 1kg of fish rather than his 600g, as I've found this makes enough fish cakes for two whole meals for our family of 4. I freeze half of it and it makes a wonderfully quick and easy meal for a night where I'm pushed for time. I re-heat them in my foccacia maker/ grill-press and they crisp up wonderfully! You could also re-heat them in the oven.
There's a great dipping sauce as part of the recipe, too. I usually serve the fish cakes will a little salad/salsa on the side, consisting of diced tomato, spring onion, cucumber, red capsicum, avocado and maybe some fresh steamed corn. I dress the salsa with a simple mix of olive oil, lime juice and salt and pepper. If you don't have lime juice, balsamic vinegar works well too. Yum!
Make the dipping sauce by combining the following in a small bowl:
Gluten free - grain free - dairy free - sugar free - nut free - egg free
This is a beautiful, thick, rich, dish, perfect for a cold evening indoors. You can really use what ever seafood you like in it. I honestly don't remember where I first found the recipe...I wrote it down from a book years ago, and have done lots of tweaking since, so I'm just going to call it mine! It takes about 20 minutes of preparation time, and then simmers for an hour, so you need to account for this amount of cooking time. It's beautiful served with some crusty bread and a glass of the red wine you've used to cook with! This recipe serves 4 for a main dish.