british cuisine 💂

ingredient list:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt

- 1 1/4 cups cold, light beer*
- extra flour for dredging
- 1 1/2 lbs fresh cod
- frying oil

chips:
- 4 large russet potatoes, peeled, sliced thickly, and put in a large bowl of cold water until ready to fry.
- salt, to taste
- british malt vinegar
- frying oil

* beer adds to the batter's flavor, as well as it being light and crispy after frying. you can substitue for carbonated seltzer water.

recipe:

chips:
1. heat oven to 200°F. heat oil in a deep fryer, or large heavy pan, until it reaches high heat (~325°F).

2. drain the potatoes, drying with paper towels to remove excess water.

3. once the oil it heated, fry the potatoes in small batches until pale and softened (~2-3 mins). remove from oil and let cool to room temp.

4. increase the heat of the oil to 375°F. fry potatoes again until golden another 2-3 mins. remove from oil and sprinkle with salt.

fish:
1. combine flour, baking powder, and salt in a bowl. pour in the beer and whisk until smooth. in another bowl, add extra flour for dredging.

2. blot the cod with paper towels to remove excess moisture. thoroughly dredge the cod in flour, shaking off the excess.

3. dip the cod into the batter, letting some of the excess batter drip off.

4. using a medium skillet, fill it with at oil with a depth of at least 1 inch. heat oil between 350-375°F. lower the fish into the oil slowly. hold for a few seconds before releasing it, as this will ensure the fish doesn't stick.

5. fry the fish for about 2 mins per side, until golden. remove from oil.

serve dish with vinegar, as well as tartar sauce if desired.

enjoy!

ingredient list:

meat filling:
- 2 tbsp olive oil
- 1 cup yellow onion, chopped
- 1 lb 90/10 ground beef or lamb
- 2 tsp dried parsley
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 tbsp worcestershire sauce
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup frozen mixed peas & carrots
- 1/2 cup frozen corn kernels

potato topping:>
- 1 1/2 to 2 lb russet potatoes (leave 2 large potatos, peeled & cut into 1in cubes)
- 8 tbsp unsalted butter
- 1/3 cup half and half
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/4 cup parmesean cheese

recipe:

meat filling:
1. add oil to a large skillet over med-high heat. once pan is heated, add the onions and cook for 5 mins, stirring occasionally.

2. add the ground meat to the skillet, breaking it apart. add parsley, rosemary, thyme, salt, and pepper. stir well and occasionally, cooking for 6-8 mins, until the meat is browned.

3. add worcestershire sauce and garlic.stir to combine and cook for another minute.

4. add the flour and tomato paste. stir until combined, leaving no clumps of tomato paste.

5. add broth, peas, carrots, and corn. bring to a boil, then reduce to a simmer. simmer for 5 mins, stirring occasionally. 6. remove from heat, and set the meat mixture aside.

potato topping:
1. heat potatoes on high in a large pot, covering them with water. once boiling, reduce to a simmer and cook for 10-15 mins, until potatoes are fork tender.

2. drain potatoes. leave or return potatoes to the hot pot. let potatoes rest for 1 minute to evaporate remaining liquid.

3. add butter, half & half, garlic powder, salt, and pepper. mash potatoes, stirring until everything is combined.

4. add parmesen cheese. stir until combined.

assembly:
pour meat mixture into a 9x9 inch baking dish. spread into an even layer. add mashed potatoes on top, spreading into another even layer.

enjoy!

ingredient list:
- vanilla ice cream, optional

toffee sauce:
- 1/2 cup unsalted butter
- 1 cup soft light brown sugar
- 1 1/4 cups heavy cream
- 1 tsp vanilla extract

pudding:
- 1 3/4 cups pitted dates
- 1 tsp baking soda
- 1 1/4 cups water, boiled
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup soft light brown sugar
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 tsp vanilla

recipe:

sauce:

1. heat saucepan over med-low heat. add butter, brown sugar, heavy cream, and vanilla. stir frequently until simmering. simmer for another 5 mins, until slightly thickened.

pudding:
1. preheat oven to 350°F (180°C). grease 2 muffin trays, totaling 16 greased muffin spots. set aside.

2. in a food processor, add dates, baking soda, and boiling water. do not blend yet, but stir with a spoon so that the dates are fully covered in water. let sit for 10 minutes.

3. while waiting, sift flour, baking powder, and salt together. mix until well combined. set aside.

4. return to the date mixture, and blend until smooth. trasfer mixture to a large bowl.

5. add brown sugar, butter, eggs, and vanilla to the bowl. mix until combined.

6. add in the presifted dry ingredients to the bowl. using a spatula, fold until combined. do not overmix, it's fine if the matter is a little lumpy.

7. add batter into muffin trays, filling them 3/4 of the way. drop the trays on the counter once in order to remove air bubbles.

8. bake trays one at a time for 18-20mins, or until an inserted toothpick comes mostly clean out the center.

9. remove trays from oven, and let sit for 15 mins. remove puddings, and serve with a generous amount of toffee sauce, plus a scoop of vanilla ice cream.

enjoy!