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Battered HaddockÌýÌý

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Ingredients

6 x 200g fresh haddock fillets, skinned & pin-boned

A little seasoned flour

330ml bottle of bitter beer

330ml cold water

20g fresh yeast

300g plain flour

1 tsp ground turmeric

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Method

First, make the batter by mixing the beer, water & yeast together in a bowl then whisking thoroughly. Slowly add the flour & ground turmeric, whisk again until smooth. Leave in a warm place for 30 minutes to allow the yeast to ferment. Bubbles will rise to the surface when it does.

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Whisk the batter well before you use it.

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Place oil in a deep-sided saucepan (the oil should come about half way up the pan) & heat to 180C.

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Pass the fillets of haddock through the seasoned flour, pat off any excess flour & then dip them in the beer batter. Drop into the oil & cook for about 6-7 minutes, depending on the thickness of the fillet, until hot in the centre & golden on the outside. Drain onto kitchen paper.

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Chips

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Ingredients

1kg floury potatoes, such as Maris Piper or King Edward

Groundnut or vegetable oil, for deep frying

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Method

Peel the potatoes & cut into 1-1.5cm wedges. Add to a pan of cold salted water, bring to the boil, then immediately take the pan off the heat. Leave the potatoes in the cooking water for 3-4 minutes, drain well in a colander & leave to dry out.

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Heat the oil for deep-frying in a deep-fryer or a very large pan to 120°C. Put the potatoes in a chip basket & immerse in the hot oil. Deep fry for 5-7 minutes until they are cooked through & lightly golden on the outside.

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Drain on a tray lined with kitchen paper.

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Mushy peas

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Few mint sprigs, leaves picked

350g frozen peas

1 tbsp white wine vinegar

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Method

Drop the mint leaves into a pan one-third filled with salted water & bring to the boil. Add the peas & blanch for 2-3 minutes until tender.

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Drain, reserving the water.

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Tip the peas into a food processor & add the white wine vinegar & some seasoning. Pulse to a rough purée, adding a little of the reserved liquid as necessary to get the desired texture.

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Check the seasoning & serve.

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Tartare Sauce

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100g shallots, finely chopped

100g gherkins, finely chopped

100g mini capers

100g parsley, chopped

1 quantity mayonnaise

Salt & freshly ground pepper

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Method

Mix the shallots, gherkins, capers & parsley together in a bowl.

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Add just enough mayonnaise to bind the ingredients together.

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Adjust the seasoning.

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1 ltr good quality vanilla ice cream

8 circles of sponge cake, 7cm round, 1cm thick

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For the Italian meringue

120g egg whites (3 large eggs)

240g caster sugar

110ml water

1 tsp ground cinnamon

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Method

Remove ice cream from freezer, soften slightly. Place scoops of ice cream on discs, refreeze to firm up.

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For meringue – boil sugar & water until it starts to caramelise (121°C if you have sugar thermometer).

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Preheat oven to 200°C.

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Whisk egg whites to soft peaks in electric mixer, slowly pour in the boiling sugar syrup, continue mixing until meringue cools to ‘luke warm’. The meringue is now cooked.

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Load meringue into piping bag. Remove ice cream on discs from freezer, place each on a square of greaseproof paper.

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Pipe snowy peak ‘hedgehog prickles’ on to each so the ice cream & sponge disc are completely encased.

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Place Alaskas, still on their greaseproof squares onto a baking sheet – into preheated oven for 2 minutes or until the meringue lightly browns. Serve immediately.