This morning Daisy at Cool Cook Style http://coolcookstyle.com/ informed me that my blog had been featured at What’s Cook In http://www.whatscook.in/articles/what-weve-been-reading-3091/. Mah-velous! Thank you Daisy. Thank you What’s Cook In! Okay, one more Jamie from the budget issue. Only 1 pound 19 per serving. I can’t help it. I think I’ve become, gasp, a Jamie Oliver groupie.
There are several things I liked about Jamie’s fish and chip recipe; No frying, 3 different chip flavors, an opportunity to try mushy peas which I’ve never had and I just happened to have some unopened malt vinegar languishing in the cupboard since my last “buy everything that you think you might ever need” shopping trip. See, I was right!
I like peas and mushy peas are good! The yogurt and mint really compliments them. Don’t use those sugary sweet peas. Bleah! For the fish, I used cabillaud or cod but use whatever you like for fried fish. My chips were really big. I think I need a chip cutter or something. But they were fabulous! Roasted carrot, sweet and plain potato. Brilliant Sunday lunch!
Fish, Chips and Mushy Peas
1 lb frozen peas
Juice of 1 lemon
1/2 bunch mint leaves
1/2 cup plain yogurt
2 sweet potatoes, 2 carrots, 2 potatoes cut into wedges
1 1/2 tbsp olive oil
Salt and pepper
4 cod fillets
2 eggs, beaten
Cook the peas in boiling, salted water for 2 minutes, then drain. In a food processor, blitz the peas, lemon juice and mint until mushy but still with texture. Just before serving, reheat and stir in the yogurt.
Toss the potatoes and carrots with the olive oil, salt, pepper and roast in a preheated 400 degree F oven for about 45 minutes, stirring half way.
Season the fillets with salt and pepper, coat with flour, beaten eggs then bread crumbs. Put on an oiled baking sheet and put in the oven with the vegetables for the last 15-20 minutes.
Serve with malt vinegar.
Wine suggestion: I’ve had a number of corrections on my wine choices for my blog meals. Of course I don’t pretend to be a wine connoisseur, far from it. Ask M. Parret. My suggestions are based on what I’m drinking and enjoying with the food. Today I’m drinking Veuve Cliquot. Joyfully. My husband’s coming tomorrow! If you would really like to know the “correct” wine to have with one of my recipes, ask Roger http://stowell.wordpress.com/, he knows.