i ocassionally get bored with the cuisine i have. so i thought it would be good if people would post their favourite recipes. seeing as we have such a global member list we could get some interesting stuff here. it's probably one of the easiest ways to experience part of another culture without leaving your home!
here's my offering for now:
fish & chips
ingredients
5 large potatoes (Maris Piper or King Edward)
vegetable oil, for deep-frying
4x175g/6oz pieces of halibut or haddock fillet, skinned
flour, for dusting
For the mushy peas:
25g/1oz butter
2x300g/10oz cans marrowfat peas, drained and rinsed
For the batter:
200g/7oz self-raising flour
pinch of salt
250ml/8fl oz beer
? lemon, juice only
1 tsp malt vinegar
method
1. Make the mushy peas: melt the butter in a large saucepan over a low heat and add the peas. Cover and cook over a very gentle heat for 40 minutes, stirring occastionally, then crush roughly with a fork.
2. Make the batter: put the flour and salt in a bowl and gradually add the beer, whisking all the time to make a smooth batter. Stir in the lemon juice and malt vinegar and leave to rest for at least 20 minutes.
3. Peel the potatoes and cut them into 7.5cm/5mm/3inx?in chips. Rinse well to remove excess starch (this stops them sticking together when frying) and dry thoroughly on kitchen paper. Heat some vegetable oil in a large, deep saucepan or a deep-fat fryer until it is hot enough to turn a cube of bread brown in about 1 minute. Fry the chips (in batches so as not to overcrowd the pan) for 2-3 minutes, then drain on kitchen paper and set aside.
4. Dust the pieces of fish in a little flour, shaking off any excess. Dip them in the batter and turn until evenly coated. Carefully lower them into the hot oil and fry for 4-5 minutes, until golden and crisp. Remove from the pan, drain on kitchen paper and keep warm.
5. Raise the heat a little, return the chips to the pan and cook for 2-3 minutes, until golden and crisp on the outside and fluffy in the middle. Serve the fish and chips with the mushy peas.
here's my offering for now:
fish & chips
ingredients
5 large potatoes (Maris Piper or King Edward)
vegetable oil, for deep-frying
4x175g/6oz pieces of halibut or haddock fillet, skinned
flour, for dusting
For the mushy peas:
25g/1oz butter
2x300g/10oz cans marrowfat peas, drained and rinsed
For the batter:
200g/7oz self-raising flour
pinch of salt
250ml/8fl oz beer
? lemon, juice only
1 tsp malt vinegar
method
1. Make the mushy peas: melt the butter in a large saucepan over a low heat and add the peas. Cover and cook over a very gentle heat for 40 minutes, stirring occastionally, then crush roughly with a fork.
2. Make the batter: put the flour and salt in a bowl and gradually add the beer, whisking all the time to make a smooth batter. Stir in the lemon juice and malt vinegar and leave to rest for at least 20 minutes.
3. Peel the potatoes and cut them into 7.5cm/5mm/3inx?in chips. Rinse well to remove excess starch (this stops them sticking together when frying) and dry thoroughly on kitchen paper. Heat some vegetable oil in a large, deep saucepan or a deep-fat fryer until it is hot enough to turn a cube of bread brown in about 1 minute. Fry the chips (in batches so as not to overcrowd the pan) for 2-3 minutes, then drain on kitchen paper and set aside.
4. Dust the pieces of fish in a little flour, shaking off any excess. Dip them in the batter and turn until evenly coated. Carefully lower them into the hot oil and fry for 4-5 minutes, until golden and crisp. Remove from the pan, drain on kitchen paper and keep warm.
5. Raise the heat a little, return the chips to the pan and cook for 2-3 minutes, until golden and crisp on the outside and fluffy in the middle. Serve the fish and chips with the mushy peas.
ass of a pig 
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