Jamie Oliver is a national treasure. He is well known in America, so he doesn’t need any introduction. However, many people aren’t aware that he is trying to change the way Americans eat. The obesity in this country is out of control. Many children don’t know what fresh fruit and vegetables look like or their taste. This country needs to stop their appeal for fast food and processed products. It is damaging their health. I admire Jamie for his concern and ability to be able to reach out across America to help curb our appetites!!
Fish and chips were a Saturday lunchtime staple in my home as a child. The fishmonger’s van stopped at the bottom of our road on a Friday. That is why we always had fresh fish for Saturday. Home made fish and chips is a favorite of mine. Especially with a huge helping of Mum’s home made tartar sauce. As I am on a Jamie day, let’s find a recipe, courtesy of him.
Fish and Chips
Recipe courtesy Jamie Oliver
Cook Time:8 minLevel: EasyYield: 4 servings
For the chips:
3 3/4 pints (2 liters) vegetable oil
2 pounds (950 grams) floury potatoes, like russets, peeled and cut into large chips
For the batter:
1 cup plain flour
1 cup beer
2 egg whites, whipped to soft peaks
4 (9 ounce/250 gram) fillets haddock or cod, skin on, and pin boned
Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees F (160 degrees C.) Blanch the cut potatoes in the oil until soft, but not colored, about 4 minutes. Remove and drain.
Mix together the flour and the beer, then fold in the egg whites. Turn up the heat of the oil to 350 degrees F (180 degrees C). Dip the fish in the batter and fry for a few minutes with the chips until golden brown.
Drain on kitchen paper.
One of my favorite British deserts is trifle. Unfortunately, growing up I had the usual British one using jelly instead of plenty of fresh fruit. As an adult I love to make my trifle with lots of fresh fruit, custard and cream. Jamie didn’t have a trifle recipe for me, so I have provided one of my own.
2 (8 or 9 inch) white cake layers, baked and cooled
A punnet of strawberries
2 tbsp sugar
A punnet of fresh blueberries and raspberries
Pineapple juice to dampen the cake
A tin of bird’s custard already made
1 cup heavy whipping cream
1/4 cup blanched slivered almonds
Slice strawberries and sprinkle them with sugar. Cut the bananas into slices. Break up the cake and
use half of the cake to line the bottom of a large glass bowl, add some pineapple juice to moisten. Layer half of the strawberries followed by half of the blueberries and raspberries (sometimes I use kiwis, mangos etc), and then half of the bananas. Spread half of the custard over the fruit. Repeat layers in the same order.
In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with slivered almonds.