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. 

Skillet Chicken Pasta Primavera

Prep: 15 / Cook: 20 / Total: 35 min. / Serves: 4

This is a quick, yummy meal. Enjoy!

INGREDIENTS:

2 Tbsp. extra-virgin olive oil, divided

1 lb. raw chicken tenders, cut into bite-size pieces

3 cloves garlic, minced

8 oz. angel hair pasta

4 cups chicken stock 

1/2 lb. asparagus, trimmed and cut into 2-inch pieces 

1/2 cup broccoli (or desired amount)

1/2 cup zucchini (or desired amount)

1/4 sweet white or purple onion (or desired amount)

1/2 cup mushrooms (or desired amount)

1 cup frozen peas

2 oz. cream cheese

1/2 cup finely grated parmesan cheese, plus more for serving

1 tsp. finely grated lemon zest

1 Tbsp. lemon juice

1/4 cup chopped, fresh basil, divided

Salt

Pepper

Red Pepper flakes (optional)

INSTRUCTIONS:

1. In 12-inch skillet, heat 1 Tbsp. oil over medium-high heat. Add chicken and cook, stirring occasionally, until cooked to a safe internal temperature of 165 degrees F. about 5 minutes. Remove from pan, set aside.

2. Return skillet to heat. Add remaining 1 Tbsp. oil plus garlic and onions and cook until translucent. Add pasta and stock. Bring to a boil; reduce to a hard simmer. Cook, stirring often, until pasta is partially softened, about 7 minutes. 

3. Add asparagus and vegetables. Cook, stirring often, until vegetables are cooked through, about 2 minutes. Add cream cheese, parmesan cheese, lemon zest, lemon juice and half basil; stir until creamy (pasta will absorb liquid as it sits).

4. Season with salt and pepper, to taste. Garnish with remaining basil. Serve, topped with additional parmesan. Refrigerate any leftovers. 

Green Veggie Salad

Here is a yummy way to eat Brussels sprouts, green beans, and asparagus with a bit of bacon and red onion. The vinaigrette adds a great flavor that you will enjoy.

Vinaigrette:

1/4 cup Champagne vinegar (or rice vinegar if you don't have Champagne vinegar)

2 tsp. Dijon mustard

1 tsp. kosher salt

1/2 tsp. pepper

1/2 cup olive oil

1 tsp. sugar or preferred sweetener

Green Veggie Salad:

8 bacon slices

1 lb. Brussels sprouts, trimmed and halved

1 lb asparagus, trimmed

1 lb. French beans, trimmed and blanched 

1/4 cup sliced small red onion

1 cup walnut halves - raw or roasted (optional)

Prepare vinaigrette: 

In a small bowl, whisk together all ingredients.

Prepare Salad:

Cook bacon until crisp. Cruble bacon; set aside. Preheat oven to 400 F. Toss Brussels sprouts with olive oil and salt and pepper. Transfer sprouts to large baking pan. Roast at 400 F for 10 minutes. Add asparagus and green beans to pan; roast 10 minutes or until caramelized. Let cool, then cut beans and asparagus into bite-size pieces.

Combine the roasted vegetables, bacon, red onion, and walnuts with the vinaigrette. Makes 8 servings. 

Feta cheese could be added for an extra kick. 

Homemade 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. 

Cranberry Orange Scones (or whatever flavor you want)

Makes 8 scones

2 cups flour

2 teaspoons baking powder

 1/4 c. sugar

1 t. salt

4 T. butter cubed

1 T. orange zest

1 Cup crasins

3/4 c. heavy cream

preheat oven to 425

-in large blow, whisk together dry ingredients. cut in the butter and add the zest and craisins.

- make a well in center of dry mix and add the cream. mix until dough comes together. slightly dry texture. but not crumbly. add additional tablespoon or so if needed. 

- Transfer dough to floured counter

- knead for one min. form the dough into a round one inch thick. and use a knife to cut the round into 8 equal wedges. put wedges on parchment lined cookie sheet. 

- crush the wedges with heavy cream and bake for 15 min until the scones are golden brown and edges are lightly toasted

- once cooled, glaze

Glaze: 

1 1/4 c. powdered sugar

1 t. orange zest

1 T. orange juice

1 t. lemon juice

dash of salt

Rhubarb Custard Pie

 1,  9 inch pie crust

filling:

3 1/4 c. rhubarb cut into 1/2 inch pieces

3 T. flour

3/4 c. sugar

1/4 t. cinnamon

1/4 t. nutmeg

1/4 t. salt

2 eggs

1/3 c. heavy whipping cream

1 t. vanilla

preheat oven to 375

- roll out your pastry and put in plate and make crust

- whisk flour, sugar, cinnamon, nutmeg, and salt in bowl. whisk eggs, heavy cream and vanilla in another bowl. Add the wet ing to dry ing and whisk until combined. add rhubarb and fold together.

- pour into crust and smooth it out.

- put the pie on a cookie sheet. fold aluminum foil in half and creat a cover just around the edges of the pie crust, leaving the filling exposed. 

-place pie in oven. Remove the foil halfway through the baking time. bake until custard is fully set without a jiggle and the crust is golden brown. about 45 min. 

- let cool on rack for 50 min. then dust with powdered sugar right before serving. 

Best oven roasted pork ribs

 2 slabs pork ribs, silver skin removed

dry rub:

8 T. Coconut sugar

2 T. salt

1 T. chili powder

1/2 t. pepper

1/2 t. cayenne pepper

1/2 t. paprika

1/2 t. dried thyme 

1/2 t. onion powder

1/2 t. garlic powder

1-2 cups bbq sauce

- in a bowl, combine all dry ingredients and mix well. place each slab of ribs on a piece of heavy duty aluminum foil or double layer of regular foil. shiny side down. sprinkle each side of the ribs generously with dry rub. pat the dry rub into the meat. wrap the ribs tightly in the foil and refrigerate the ribs for min. of 8 hours or overnight. up to 48 hours. 

- when ready to bake, preheat oven to 250

- place the ribs (still in foil) on a foil lined cookie sheet, and bake ribs for 2 1/2 hours- 3 hours or until tender. 

- remove ribs from foil and place on another foil lined baking sheet. brush with bbq sauce and broil until charred and bubbly.