Recipes!!!

Hi Linda, you Colonists keep up very well indeed and on the odd occasion that you don't we are more than happy to explain things.....aren't we James? So Linda, I'm going to leave this one to my old mate James to sort out! Lol

C'mon James...

Linda - you really don't want to know, trust me!!! 

P.S.  Neither of them are likely to explain either!!  (I hope! lol)

I would love your recipe for Fish and Chips. Anyone from the UK.

My friend Tracey from Peterborough,  she made it for me once... before she moved to California.  I miss her alot.

Hi Dolores - back to your fish and chips!!

The fish is usually coated with a batter (same batter as for fritters or pancakes).  Dry the fish well and coat thinly with seasoned flour.  Dip the fish (fillets or cutlets) into the batter and let the excess batter run off.  If you are frying (in the beef dripping) in a shallow pan make sure the fat is hot, fry the fish on one side until brown (about 3 minutes) then turn it over and do the other side.  If you are frying in deep fat be careful the fat is not too hot or the batter is cooked before the fish, allow about 5/6 minutes for it to cook.

I am sure you don't need help with the chips!

Hope that helps!

Don't underestimate a good chips, Cathy. One of the best recipes is from the Hairy Bikers (great shows on the BBC) it take some time but there tasting great!

·         4 large potatoes, preferably Maris Piper

·         sunflower oil, for deep frying

1.      Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper.

2.      Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave attended.)

3.      Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned.

4.      Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.)

5.      When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.

6.      Tip into a serving dish and sprinkle with salt to serve.