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Recipe of the week – v. 11 – British

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Fish & Chips with tartar sauce (4 people) fish_and_chips_norra_cypern_magasinet

Since today is St. Patrick’s Day, Ireland’s national holiday, we thought partying it up with British food:

600g cod fillet

800g potatoes for making chips (french fries)

For the batter:

1 tsp baking powder

1 tablespoon cornstarch

2 dl of flour

Juice of 2 limes

1 dl of your favourite beer

2 dill sprigs

3 dl oil to fry in

Salt and pepper

Mix almost all wheat flour, corn flour and baking powder in a bowl. Add flour to turn the fish pieces in.

Finely chop the dill and mix it with beer and lime juice.

Carefully pour down the beer mix in the flour mixture, salt and pepper and stir.

Let swell for 20 minutes before frying.

The tartar sauce:

2 egg yolks

1 tsp Dijon mustard

1 tablespoon white wine vinegar

2.5 dl of cooking oil

Salt and black pepper

4 tablespoons cucumber

 

Mix the egg yolks, mustard and vinegar.

Drizzle the oil slowly while constantly whisking.

Add the finely chopped cucumber.

Season with salt and pepper.

chips:

Cut the potatoes lengthwise into even, cm-thick slices and then into 1/2 inch thick strips.

The cooking of the fish and chips is very simple:

Heat oil to 160 degrees in a pan

Turn over each piece of fish first in the flour and then in batter.

Deep fry them golden brown for about 5-7 minutes.

Repeat the same procedure with the potatoes.

Serve with the tartar sauce and in cones of newspaper!

 

Huvudrätt Shepherds_Pie_norra_cypern_magasinet

Shepherds Pie

This lovely lamb dish, perfect for when you have some spare time and want to indulge in something truly beautiful rustic, all you need is:

1 tbsp sunflower oil

1 large onion, chopped

2-3 medium chopped carrots

500g minced lamb

2 tablespoons tomato paste

A big splash of Worcestershire sauce

500ml beef stock

900g potatoes, cut into chunks

85g butter

3 tablespoons milk

Do it like this:

Heat the oil in a medium saucepan.

Fry the chopped onion and the carrots and wait a few minutes until they are soft.

Then turn up the heat to max.

Add the lamb and cook until browned

Then get of excess fat.

Add the tomato purée and Worcestershire sauce, then stir-fry for a few minutes.

Pour the broth and let it simmer.

Cover the pan and let it cook for 20 minutes, then without the lid on for 20 minutes.

While you are waiting for the lamb mince to boil heat the oven to 180 C.

Boil the potatoes in salted water for 10-15 minutes until tender.

Drain the water and mash the potatoes together with butter and milk.

When the mince is ready put it into an ovenproof dish:

Add on the cake and ruffle with a fork.

Bake for 20-25 minutes until the surface begins to brown and mince bubbles through the edges.

Let stand 5 minutes before serving.

 

Dessert butterscotch_brownie_norra_cypern_magasinet

Butterscotch brownie ice-cream

A really good and surprisingly easy (English) favourite, to the cake, you need:

2 eggs

2 cups brown sugar

100g butter

100g white chocolate

1 dl flour

2 pinches of salt

And to the delicious fudge sauce you will need:

2 cups whipping cream

2 cups granulated sugar

2 cup light syrup

2 pinches of salt

And of course your favourite vanilla ice cream

Do it like this:

Preheat the oven to 175 degrees.

Beat together eggs and sugar.

Melt butter and chocolate and stir into the egg mixture.

Heel in flour and salt.

Whisk quickly into a smooth batter.

Pour batter into a greased baking tin, lined with baking paper, about 20 x 20 cm.

Bake in middle of oven 25-30 minutes.

Allow the cake to cool and cut into pieces.

Fudge sauce:

You do it simply by concocting all the ingredients for fudge sauce to a brown caramel sauce.

Serve the cake into pieces with caramel sauce and ice cream, enjoy!

About Sophia Söderholm 2591 Articles
At the age of ten Sophia moved from Sweden in 1998 and has since lived in several locations around the world including Spain, and has been residing in North Cyprus for four years now. Her educational background is in marketing, hotel management and real estate, and she now works as a real estate agent and is editor in chief for New Cyprus Magazine. If you any questions for Sophia, please write to: sophia@newcyprusmagazine.com.