A Steak And Cheese Based Pick Me Up

Is it bad that the only thing keeping my head straight is thinking about a little bit of foodie filth from the weekend? I made a thoroughly awesome, if I do say so myself, steak and cheese sandwich with rosemary salted oven chips, grilled mushrooms and onions and a heavily buttered corn on the cob on the side.

Shallow Fried Chicken

Another simple recipe I discovered after the tragic loss of my deep fat fryer. Crispy fried chicken is one of lifes pleasures and this recipe is both easy and very tasty.

You will need:
6 Chicken legs (separated into thighs and drumsticks)
2pt Of buttermilk (alternatively add a couple of tablespoons of white vinegar to ordinary milk)
300g Plain flour
4tsp Salt
2tsp Black pepper
1tsp Cayenne pepper
Plenty of oil for frying (should be about 1 inch up the side of the pan)

Method:
1. Add the chicken and buttermilk to a large bowl, cover and allow to stand in the fridge for at least 8 hours.
2. In a large, resealable plastic bag, combine the flour, salt, pepper and cayenne.
3. Remove the chicken from the buttermilk, gently shaking off any excess and drop into the resealable bag. Do this in batches so you do not over load the bag.
4. Shake the bag until the chicken is coated completely. Transfer the chicken to grill racks, pressing the coating to ensure it has properly adhered to the chicken.
5. Pour approximately 1 inch of oil into a large pan and bring to a medium/high heat. Add the chicken to the pan in small batches and fry for 20 - 25 minutes. Do not overload the pan.
6. Line the grill racks with paper towels and drain the chicken. Continue frying in small batches until all the chicken is cooked.

Notes:
Use the left over seasoned flour to make a simple gravy by stirring into some melted butter to make a roux, cooking out the flour on a low/medium heat and then thinning it out to the desired consistency using chicken stock.

Shallow Fried Fish

This isn't strictly my own recipe, I adapted it after the tragic loss of my deep fat fryer. This is a standard beer batter recipe modified to give a similar effect to deep fat frying using just a frying pan. It's excellent if you're craving some old school, homemade fish and chips, but don't necessarily have the required equipment.

You will need:
2 White fish fillets
75g Plain flour
1tsp baking powder
Pinch of salt
Pinch of black pepper
100ml Pale ale
300ml Of oil (should be about 1cm deep in the pan)

Method:
1. Sift the flour, baking powder, salt and pepper into a mixing bowl.
2. Gradually add the ale, whisking continuously until the batter is smooth and free from lumps.
3. Heat the oil on a high heat.
4. Pat the fish dry with some kitchen paper and remove any stray bones.
5. Put the fillets into the batter and turn them over a few times to make sure they are evenly coated.
6. Check if the oil is hot enough by dropping half a teaspoon of batter into the pan. If the batter immediately rises to the surface and the oil bubbles all around it and it turns golden within sixty seconds the oil is hot enough to fry.
7. Take one of the fillets and turn it over in the batter again and then holding it at either end, lay it flat in the hot oil, skin side up, then quickly do the same with the second fillet.
8. Reduce the temperature a little and cook for 3 minutes.
9. When the fillets are golden turn them over and cook for a further 3 - 4 minutes, or until golden, on the other side.
10. Remove the fish from the pan and drain on some kitchen paper before serving.

Notes:
Serve along side Rustic Rosemary Oven Chips, Quick Mushy Peas and a round of buttered crusty bread for a homemade, slightly healthier, slightly more up market "chippy tea".

Rustic Rosemary Oven Chips

I'm not a big fan of potatoes, but these chips are awesome and can be used as a side dish for just about anything or make an excellent snack in their own right. Another simple recipe I came up with after the tragic loss of my deep fat fryer.

You will need:
3 Medium potatoes
1tbsp Olive oil
2tsp Dried rosemary
1tsp Coarse sea salt
1tsp Freshly ground black pepper

Method:
1. Place a grease proof paper lined baking tray in the oven and preheat it to 230°C.
2. Wash the potatoes thoroughly and cut them into chips about 1cm thick, leaving the skin on.
3. Boil the chips, in lightly salted water, for about 10 minutes.
4. Add the oil and dried rosemary to a large frying pan and heat gently, allowing the rosemary to flavour the oil.
5. Toss the chips in the oil, ensuring they're thoroughly coated, before spreading them evenly on the preheated try.
6. Season with the salt and pepper and bake in the oven for 20 - 25 minutes.

Notes
Serve along side Shallow Fried Fish, Quick Mushy Peas and a round of buttered crusty bread for a homemade, slightly healthier, slightly more up market "chippy tea".