Fish and Chips

 Hands down the best fish and chips you'll ever have! So so so yummy!

CHIPS

Use Russet or Maris Piper Potatoes (Maris Piper are available in Europe)

Peel potatoes.

Cut potatoes into fries/chips.

Rinse in bowl with cold water until water is clear about 3 minutes. 

Cook fries in salty boiling water until almost done.

Put in refrigerator for a few hours.

Heat up oil. (Best to cook in Avocado Oil or beef drippings).

Cook cold fries in hot oil. About 300 degrees F. or 150 degrees C.

Take fries/chips out of oil.

Cook again at 350 F./180 C. until desired crispiness.

Drain off oil and salt. 

Eat! Yummm!

FISH

Use Halibut, Cod or a white fish.

Cut fish in desired size pieces.

Lightly salt fish 1 hour before cooking, then refrigerate.

1/3 cup sifted rice flour

2/3 cup sifted self-rising flour

Pour in apple beer, regular beer, or vodka (vodka makes it super crunchy) until you get to a double cream consistency.

Dip fish in a mixture of flour, salt and pepper.  

Then dip fish in the batter.  Drain off excess.

Fry at 300 degrees F. or 150 degrees C.

MUSHY PEAS

This is a British side dish for Fish and Chips

1 diced banana shallots saute'd in butter. 

Slightly boil about 2 cups of peas with a small amount of mint.

Add cooked peas to shallots and cook.

Add salt and pepper and a little cream (about 2 tablespoons?)

Mix. 

Eat with fish and chips.

TARTAR SAUCE

This yummy tartar sauce is so good with fish, shrimp, crab cakes and even roasted veggies. It's also healthier than what you buy at the store.

This recipe makes about 3/4 cup.

Ingredients:

1/4 cup organic greek yogurt

1/4 cup organic mayonnaise

1 dill pickle, chopped very small (about 3 tablespoons)

1 T. fresh lemon juice, plus more to taste

1 T. capers

1 T. chopped fresh dill or 1 tsp. dried dill

1/2 to 1 tsp. Worcestershire sauce

1/2 tsp. Dijon mustard

Salt and fresh ground black pepper

Instructions:

1. Combine the mayonnaise pickles, lemon juice, capers dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.

2. Season with a pinch of salt and pepper. Taste, then adjust with additional lemon juice, salt, and pepper. For the best flavor, cover and store in the refrigerator for at least 30 minutes. 

3. Keep, tightly covered, in the refrigerator for one week. 

Crispy Potato Patties

These are seriously the best potato patties you'll ever have. I know the picture isn't perfect, but the flavor of these are. This is the perfect way to use left over mashed potatoes.

Ingredients:

2 cups mashed potatoes

1 cup shredded cheese - i.e. mozzarella, asiago, white cheddar, or any kind of cheese you like

1 egg (IF your potatoes needs more moisture or consistency. If you are using left over mashed      potatoes, you don't need the egg.)

1/2 tsp. salt (IF your mashed potatoes are not already flavored) 

1/2 tsp. garlic powder

1/2 tsp. onion powder or 2 T. thin sliced green onions

1/4 tsp. black pepper

1 egg

1 cup Japanese breadcrumbs

1/4-1/2 c. avocado oil

Instructions:

1. Combine first 7 ingredients and chill if the mashed potatoes are not already chilled.

2. Shape into 6 patties.

3. Dip in egg and then bread crumbs.

4. Fry in oil until they are brown.

Russian Potato Soup

This is a yummy, flavorful soup that is great in the winter. Enjoy!

Ingredients

·       1 lb. Spicy Italian Sausage- Looks like hamburger package

·        Approx. 3 large potatoes

·       1/2 pound fresh portabella mushrooms, cut in larger chunks

·       1 cup chopped carrots

·       3 chopped leeks (mostly the lighter area on the bottom) or 1 cup green onions

·       6 cups chicken broth

·       3 tablespoons butter

·       2 tablespoons olive oil

·       1 quart half and half

·       ¼ cup chopped dill (fresh) plus extra for garnish

·       Salt, Pepper, and a little garlic powder to taste

Instructions

1.     Melt 3 tbsp butter in a large soup pot over medium heat. Add the carrots, leeks or green onion and sauté 5-7 minutes.

2.     Add 6 cups chicken broth. Season with salt, pepper, and dill.

3.     Add the chopped potatoes – cover and cook for 15 - 20 minutes. Potatoes should be firm but tender.

4.     In a separate skillet brown sausage and add to soup pot. I pour the grease in for extra flavor but you can drain it for less fat option.

5.     Wipe out pan and add 2 tbsp of olive oil in a large skillet over medium high heat. Add mushrooms and sauté for 3 to 5 minutes until they are lightly browned. Add to soup pot.

6.     Slowly stir half-and-half into the soup and heat.

hassleback potatoes

Such a fun way to eat a potato! I called them slinky potatoes and my girls thought that was hilarious. they loved to pull each piece off and eat it!

russet potatoes (however many you want)
olive oil
salt
pepper
garlic powder
butter

preheat oven to 425.

slice each potato into strips but don't cut all the way through the potato! (tip: it helped to put a wooden spoon on the back side of the potato while I cut to stop the knife from cutting all the way through) place the potato on a foil lined cookie sheet. drizzle with olive oil and generously season with salt, pepper and a little garlic powder. place tiny pats of butter inbetween a few of the layers.

Bake for 40 min. (should be crispy on outside and fork tender on inside)

Latkas

From Our best bites


2 lbs Yukon Gold potatoes, peeled
2 medium onions
2 eggs, lightly beaten
3/4 teaspoon salt
1/2 teaspoon white pepper
peanut oil for frying

Shred potatoes using the fine-hole side of a hand grater or food processor. Place in a bowl of cold water and set aside. Meanwhile shred onion using same fine hole grater, or pulse in food processor until very finely chopped.

Drain potato shreds and rinse and dry the bowl that was used and set aside. Place potato shreds and grated onion in the center of a tea towel or several layers of cheese cloth. Twist loose material to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.

Pour peanut oil into skillet to a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the beaten egg, salt, and pepper into the potato shreds. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds. Scoop up a rounded tablespoon of potato batter and squeeze it firmly in your palm over an empty dish to remove excess liquid. Shape batter into a rough disk. Place it gently into the hot oil. Use a metal spatula to gently press down on the latke to flatten it.

Potato Leek Chowder

I'm going to try hard to not make this recipe confusing...I looked at a bunch of different potato leek soup recipes and just compiled them and threw stuff in. So here it goes...

2 Large Leek (mostly just the white part but a little bit of green too)

5 Medium Potatoes Diced

3-4 Tbs. Butter

4-5 C. Chicken Broth( depending on how much broth you want. I did about 5)

2 C. Milk(I had like a 1/4 cup of cream that I needed to use so I threw that in and then did 1 percent milk for the rest)

Spices to taste:

Salt

Pepper

Parsley

Chives

Garlic Powder

Garlic Salt

Dash of Nutmeg

Saute Potatoes and leeks with butter in large pot. Add chicken broth and bring to a boil. Reduce heat, cover and simmer 20-30 minutes or until vegetables are tender. Gradually add the milk and continue heating the chowder DO NOT BOIL. Stir in the spices and just test it until you like the taste. We all loved it! Even little man loved it!

Creamed Peas and New Potatoes

Ingredients

1 pound baby red potatoes, quartered
1 cup shelled English peas
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper to taste
1 cup milk
Directions

Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

Beef, Potatoes, and Onions Cooked with Flavorings (Nikku Jaga)

This is a great, hearty one-dish meal that is easy to prepare. Enjoy!!
Ingredients:
10 ounces (300g) beef, thinly sliced (ask your butcher to slice it)
1 pound (500 g) potatoes (about 3 to 4 medium-sized)
2 bulb onions
4 teaspoons oil for sauteing
To boil ingredients:
2/3 cup water
2 Tablespoons sugar
3 Tablespoons soy sauce
1/4 cup sake (rice wine) or dry white wine

Preparation:
1. Cut beef into 1 1/2 inch (4 cm) long pieces.
2. Peel potatoes and cut into quarters, or smaller pieces if the potato is extra large. Soak in water for 5 minutes.
3. Peel onions and cut in half lengthwise. put each half cut-side down and slice into thin half-moon-shaped slices of equal thickness.

Cooking and Serving:
1. Heat thick pot with 2 teaspoons oil, and saute beef until color turns, or about 2 minutes. Take out and set aside.
2. Add 2 teaspoons oil to the pot. Saute onions and potatoes about 2 minutes, stirring until they are well-coated with oil.
3. Put in 2/3 cup water, sake or dry white wine and sugar. Boil until potatoes are half-done, then add soy sauce. Put beef back into the pot, and continue to boil until potatoes are tender, or about 15 minutes.
4. Serve hot in individual bowls with or without rice.