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.
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!
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
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.
Butterscotch brownie ice-cream
A really good and surprisingly easy (English) favourite, to the cake, you need:
2 cups brown sugar
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.
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!