food 11

FISH AND CHIP

4 large potatoes, peeled and cut into strips

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground black pepper

1 cup milk

1 egg

1 quart vegetable oil for frying

1 1/2 pounds cod fillets

Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.

Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).

Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.

Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.

Fry the potatoes again for 1 to 2 minutes for added crispness

CHICKEN SHAWARMA

2lb /1 kg chicken thigh fillets , skinless and boneless (Note 3)

MARINADE

1 large garlic clove , minced (or 2 small cloves)

1 tbsp ground coriander

1 tbsp ground cumin

1 tbsp ground cardamon

1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)

2 tsp smoked paprika

2 tsp salt

Black pepper

2 tbsp lemon juice

3 tbsp olive oil

YOGHURT SAUCE

1 cup Greek yoghurt

1 clove garlic , crushed

1 tsp cumin

Squeeze of lemon juice

Salt and pepper

TO SERVE

6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)

Sliced lettuce (cos or iceberg)

Tomato slices

Combine the marinade ingredients in a large ziplock bag (or bowl).

Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.

Marinate overnight or up to 24 hours.

Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).

Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)

Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).

Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

TO SERVE

Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.

To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!

SALMON TERIYAKI

INGREDIENTS

2 fillets salmon with skin (2 fillets = ½ to ¾ lb = 340 g) (1/2 to 3/4" thickness, skin will hold the flesh together while cooking)

1/4 tsp salt (kosher or sea salt; use half if using table salt)

Freshly ground black pepper

1 Tbsp all-purpose flour (See Notes why using flour)

½ Tbsp neutral flavor oil (vegetable, canola, etc)

1 Tbsp unsalted butter

1 Tbsp sake (or Chinese rice wine or dry sherry)

Seasonings

1 Tbsp sake (or Chinese rice wine or dry sherry)

1 Tbsp mirin (or 1 Tbsp. sake + 1 tsp. sugar)

1 Tbsp sugar

2 Tbsp soy sauce

Gather all the ingredients.

Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with kosher salt and black pepper on both sides.

Sprinkle 1/2 Tbsp. of all-purpose flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.

In a frying pan, add the vegetable oil and melt the butter over medium heat. Don’t burn the butter. If the frying pan gets too hot, reduce heat or remove from the heat temporally.

Add the salmon fillets, skin side on the bottom (this will be top when you serve). Cook the salmon for 3 minutes, or until the bottom side is nicely browned, and then flip.

Add sake and cover with lid. Steam the salmon for 3 minutes, or until it's cooked through. Remove the salmon to a plate.

Add the seasonings to the pan and increase the heat little bit. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.

When the sauce thickens, turn off the heat. Plate the salmon on a plate and serve immediately.