End of Summer Days

The last day of summer is finally here and I can't say I am sorry this year to see it pass....

Although for sentiment sake I felt like making a dish to farewell hot summer days - Beer Battered Flathead and Chips. This is not a significant culinary feat, actually it is one of the easiest things to prepare and cook yourself, but I got such a sense of satisfaction out of making food that is typically considered pub grub in my own home...and may I add having a few sneaky Cooper's without leaving my front door!

From the heartland of classic beer battered fish and chips are these lovely Essex ladies enjoying a grey English summer. Source: bbc.co.uk website

Homemade Beer Battered Fish & Chips

You'll need:-

3-4 Flathead fillets

4 potatoes (sliced into chips of about 1-inch wide)

Good quality Extra Virgin Olive Oil

1 1/2 cups of cold beer (Ale or beer with malty hops work best but I'm a Copper's fan which works very well too!)

2 cups of fine plain flour

Couple of ice cubes

Lemon wedges & sea salt to serve

(serves 2)

Start by par-boiling the sliced potato chips in boiling water until fluffy and soft - test with a fork.

Once the chips have par-boiled and are resting on a paper towel to dry - have ready a deep fry pan on a hot stove with good quality olive oil about 2-inches deep (I know it's not traditional to use olive oil for deep frying but I prefer it - you could substitute it with canola oil).

While the oil is heating up, in a large mixing bowl whisk together slowly the beer with the sieved flour dropping in a few ice cubes towards the end to keep the mixture extra cold. Ensure it is mixed through thoroughly however do not despair if you do have some lumps as this adds to marvelous crunchy pockets in the batter when cooked.

Test the oil in the fry pan is ready by dropping in a few drops of the batter - you will know it is when thousands of tiny bubbles start sizzling around it and it turns a lovely golden colour. Start adding in your well coated battered chips individually - watch until they are well golden (approx. 3-4 mins). Remove the chips once cooked and rest on some kitchen towel to absorb the excess oil.

Repeat this process with the flathead fillets (however allow 3-5 mins).

This homemade fish and chips is so gluttonous but so good.....

Soup for the Soul

..... this week a friend was looking to cook a pot of soup for a sick love and I immediately went to refer the best, most wholesome and restorative chicken soup I had ever come across. I was however caught by a pang of guilt when I went to turn and share my delight in recommending such a concoction with a colleague at work and I immediately stopped myself for fear of judgement of what might expose me as some "housewife" novice.

This thought brought me back to a childhood memory of sitting in my Poppy's study reading the collection of 1900-something Girl's Own Annuals he has been collecting for me since I was born. As I was looking at the mildewed pages with detailed descriptions on how to prepare a compress for a fever, or to tourniquet an injured arm I remember as a young girl I was perplexed as to just how resourceful this girls/women were (I prefer to refer to them as girls however as many new brides were just that). At the time the only first aid act I had performed was to place a Disney motif Band-Aid to a grazed knee - more often than not, not even successfully.

Before I lose my point completely - I came to think after further reflection, what is there to feel guilty about having some of these curative tips, trialled and tested by generations before us, at our fingertips? After all, I am no 1900 something housewife (far from it), I am however simply a novice who is hungry to learn more and early days into my education I can proudly say - the soup works....

Chicken Soup for the SOUL

(a Heston Blumenthal recipe)

You'll Need:-

Ingredients

1kg/2lb 4oz chicken wings

100g/3½oz unsalted butter


2 large onions, finely chopped


2 cloves garlic, finely chopped


3 large carrots, finely chopped


1 small head of celeriac, finely chopped


250g/9oz button mushrooms, finely sliced


200ml/7fl oz dry white wine


bouquet garni (thyme, bay leaf and celery leaves)


4 whole star anise


3 sticks of celery, finely sliced


3 leeks, finely sliced


a small piece of fresh ginger


salt and freshly ground black pepper


large bunch of fresh parsley

Method

1. Put the chicken wings into a casserole, pour over cold water just to cover and bring to the boil on a high heat. As soon as the water boils, skim off any impurities that may have risen to the surface, lift out the wings and cool them under running water. Pat dry.
2. On a medium heat, melt the butter, add the chicken wings, onions, garlic, carrots, celeriac and mushrooms, and cook for 15 minutes.
3. Turn the heat up, pour in the wine, bring to the boil and reduce by half. Pour over cold water to cover by 5cm/2 inches, bring to the boil and skim off any impurities that may have risen to the surface. Add the bouquet garni and star anise, and simmer very gently for 30 minutes.
4. Add the celery, leeks and ginger and continue simmering very gently for another 15 minutes. Turn off the heat; season if necessary, add the parsley and leave to stand for 20 minutes.
5. Strain the soup through a fine-meshed sieve and then, if you have some, muslin. It can be eaten straight away, or left to cool and kept in an airtight container in the fridge.

I Heart You

....it's valentines day and I couldn't resist making something kitch for my valentine this year as is the commercial tradition. Foolishly I set my sights upon knitting a plush artery red heart (from Morris & Sons) in the middle of February's humidity, however I am absolutely in love the end product....! (...who said you can't give presents you wish to receive yourself?)

This little guy is going to stay on my cream anchor chair next to my b&w paisley print pillow. I haven't knitted in over 10yrs and I must admit my skills have left much to be desired, but I have used an angora blend wool which can pass off imperfections as rustic character!

To make this Heart You Will Need:

Any wool blend yarn

Knitting Needles (select a needle size that is a little smaller than what is recommended on the yarn label)

Polyester Filling

knitters Needle for sewing up

Cast on 3 stitches

Knit 1 row

Inc. at each end of next 2 rows

Repeat last 3 rows until you have 39 stitches

Knit 2 rows

Inc. at each end of next row

Repeat last 3 rows until you have 47 stitches

Knit 4 rows

Divide for top of heart

Next row knit 22 stitches then K2tog then turn;

*Working on these 23 stitches only knit 2 rows

**K2tog at each end of the next row

**Repeat last 3 rows until you have 15 stitches remaining

****K3tog at each end of next 2 rows

*****Cast off remaining stitches

Re-join yarn to remaining stitches on the other side of the heart

Knit 1 row

Repeat from *-*****

To make up

Use the sewers needle to knit the two hearts together - leave a small opening

Turn inside out and stuff filling to the firmness you desire

Sew the opening close

Love

KEY:

Inc. Knit into the front and back of next stitch

K2tog - Knit 2 stitches together

K3tog - Knit 2 stitches together

Rainy Day Delight

I love rainy days and this morning I couldn't wait to get out of bed, put my on Uggs and get into the kitchen....

The best brekkie to snuggle up to on such days is the ultimate pancake stack and I believe I can safely declare I have discovered that recipe this morning. My sleepy dear friend can profess after the use of the mix master at a very ungodly hour, a flour covered bench top and a pancake batter covered hot plate - the end product was a little ray of sunshine in what would otherwise have been a dreary start....

...rain, rain come again so I can make pancakes another day!

The Ultimate Strawberry Pancake Recipe

You will need:-

1 cup (250ml) soy milk

2 eggs, separated

3 tsp grated lemon rind

1 cup (150g) self raising flour

1 tsp caster sugar

pinch salt

20g unsalted butter

500g strawberries, hulled and halved

3 tbs honey

1 tbs balsamic vinegar

icing sugar, to dust

Whisk together soy milk, egg yolks, lemon rind, flour, caster sugar & salt. In a dry bowl whisk the egg whites and gently fold through pancake batter. Cook large spoonfuls of the batter in a small fry pan over a medium heat. Store the cooked pancakes on a plate in a low heat oven to keep warm.

Toss strawberries, honey and balsamic vinegar together and serve with the pancakes.

Dust with a little icing sugar if desired. ENjoy!!