Homemade Fish and Chips Recipe

Is there anything better than fish and chips! I don't think so, I absolutely love my homemade version of this classic sea side take-away. Nothing beats being able to make a supper that everyone will love.

Potato and Leek Soup

I think it would be true to say then her in Ireland we often get our harshest weather right after the festive period, with that in mind I think that there is nothing better than a hearty soup. Don't get me wrong I love nothing more than warming up to a bowl of soup on chilly days, it gives me the excuse to light the fire and watch something on Netflix!

Hasselback Potatoes

These are not as difficult as they look, in actual fact they are really easy to make. I've been making these for years and didn't know their proper name. You on the other hand will be able to impress your dinner guests with a little trivia. Hasselback potatoes originated in a Swedish restaurant called Hasselbacken, the Stockholm based restaurant prepared the potatoes in the same way, however half way through baking they topped the potatoes with breadcrumbs and more butter, continued baking them until they are golden brown.

The one important factor in this whole recipe is to use waxy potatoes, if you opt for flowery potatoes they will fall apart while cooking. I also prefer to use medium sized potatoes, I find the effect is much prettier than when I use really big potatoes. Either way they are tasty and the perfect side dish for all kinds of main meals. Enjoy!

Serves 4

Ingredients
8-10 Medium waxy potatoes, washed (I used Roosters)
3-4 tbsp Oil or butter
Seasoning

Method
Preheat the oven to 220ºC/425ºF/Gas Mark 7. I don't bother peeling my potatoes but if you prefer to then go right ahead. I like to make the job as easy as I can so I usually slice a sliver of skin off the base of the potato, so it won't wobble while I'm cutting into the flesh. This is not necessary if the potato has a naturally flat base.

Lay the potato down on it's new bottom, carefully cut into the flesh but not the whole way through, making a incision every 3-4 mm across the whole potato, creating a fan effect. If you like you can place the handles of  two wooden spoons either side of the potato which will guard against cutting right through the potato. Do this with all your potatoes, lay them on a large roasting sheet.

Brush generously with the oil or dot each potato with some butter.

Season with salt and fresh black pepper, although depending on my main dish I use some chilli powder, crushed garlic or even lemon zest as seasoning.

Bake in the preheated oven for 40-60 minutes, depending on the size of your potatoes.

The potatoes should be fanned out and crisp on the outside and soft and fluffy on the inside. Stabbing the centre with a knife is my usual method of testing if potatoes are cooked, if they're soft in the middle they're done.

Serve as a side dish and smile as your family and friends wow at all that effort you went to!!

Potato Skins with Sour Cream and Chive Dip

This is my ultimate back up supper or party finger food and they are really popular in this house. It all came about when I would only have small potatoes left in the fridge, so I bake them as usual, scoop out the flesh and freeze the skins for later. When freezing the skins, sit them into each other as you would stacking dishes, no more than two at a time, this way they keep their shape and can be filled and cooked from frozen. I often make up a potato skins kit for the freezer, containing, 100g- 200g grated cheddar, 100g diced ham or bacon and the potato skins, which I then assemble and cook from frozen!!

The smaller the potato the better it is for finger food, they're a mouthfuls of heaven and go well with Chinese Chicken Wings.

Serves 2-4

Ingredients
For the potato skins:
8-10 Small baked potato halves, scooped out
100g-150g Ham or bacon, diced
100g-200g Cheddar, grated
Left over baked potato (optional)

For the dip:
200g Sour cream
2-3tbsp Chives, chopped
Salt

Method
Preheat the oven to 200C and line a large baking tray with parchment paper or greaseproof paper. Lay the potato skins about 3-4cm apart and fill with the ham or bacon and top with the grated cheese. (Often I have leftover potato which I mix with the ham and top as usual with the cheese, it is a much more substantial meal this way.)
Bake in the oven for 12-15 minutes or until golden and bubbling. Meanwhile mix the chives with the sour cream and season to taste, tip into a ramekin or small serving bowl. Arrange the skins on a large serving plate around the dip and devour!

Cheats Luxury Fish Pie

This homemade pie uses a really quick all-in-one white wine sauce and shop bought frozen mashed potatoes! I'm all for home made dinners but I am also practical and if time is against you then this "cheats" luxury fish pie should meet all your requirements. I think it is practical to regularly buy frozen mash for this pie or any potato topped pie, because I think that you've the done enough hard work making the filling. I regularly stock my freezer with cooked chicken strips, frozen mash, tortilla wraps and naan bread for evenings when a really quick meal is needed. My personal favourite quick meals are Chicken Fajita Wraps or Speedy Naan Pizza, these are quicker than ordering out or the frozen alternative.

Serves 4

Ingredients
230ml Cream
180ml White Wine
3g Salt
15g Plain flour
1tbsp Dried parsley
200g-250g Large cooked prawns
500g White Fish (Cod, whiting or haddock), cut into bite sized pieces.
4 Hard boiled eggs, shelled and quartered
600g - 700g Bag mashed potatoes, defrosted
75g Cheddar cheese, grated

Method
Preheat the oven to 200C/400F/Gas Mark 6. Place the cream, wine, salt, flour and parsley in a large saucepan over a medium heat.

Whisk until the sauce comes to the boil and thickens, reduce the heat and simmer for 2-3 minutes.

Add the prawns and fish into the sauce and return to the boil, continue stirring so the sauce doesn't stick to the bottom of the pan. 

Cook for 5-6 minutes, remove from the heat. Place half of the quartered hard boiled eggs into a 22cm x 22cm ovenproof deep dish, pour over the fish mixture and top with the remaining eggs.

 Arrange the defrosted potatoes over the top of the pie.

I imagine that frozen mashed potatoes come in different forms so plenty of grated cheese will cover your cheating!

Use your favourite cheese and grate coarsely.

Bake for 30 minutes until piping hot and golden.

Bubbly and delicious.

Memories of Home - Shepherd's Pie

I have for many years played around with different recipes for this particular pie and I keep coming back to this one, it is completely basic but very tasty. You may remember what your own mother put in hers so feel free to add or subtract as you please. If like me your are looking to start your own tradition then use this as your template. I pipe rosettes because when you serve it, they pull apart so you have glimpses of the lamb underneath the fluffy golden potatoes, delicious. My mother would spread the mash with a fork, using the tines to create furrows which crisp up in the oven. I am writing this mainly for all those Irish expatriates who maybe need some comfort food from home.

Serves 4

Ingredients

25g butter

1 Onion, peeled, chopped

1 Clove garlic, chopped

25g Plain flour

500g Minced lamb

300ml Beef stock

100g Frozen peas

1 tbsp Parsley

¼ tsp Table salt

1Tbsp Tomato ketchup

Mash Topping

1kg Potatoes, washed, peeled and chopped

½ tsp Table salt

25g butter

Milk

Method

Preheat the oven to 200C/400F/Gas 6. Lightly grease a 24x24cm  oven proof dish. 

Place the potatoes in to a large saucepan of cold water,bring to the boil, reduce the heat and simmer for 15-20 minutes until tender when pierced with a fork. Drain and set aside. Melt the butter in a large frying pan, fry the onion and garlic over a medium heat until golden, don't burn the garlic as it will become bitter. Sprinkle the flour into the pan, stir to soak up all the juices, I add the flour now because it always goes lumpy if I added it after this stage. Cook for a further minute. Add the lamb and brown completely. Once browned on all sides, slowly add the beef stock, stirring all the time until the sauce thickens. Add the peas, ketchup and  parsley, return to the boil and simmer gently for 3-4 minutes. Run your spoon across the pan and if it leaves a trail then the sauce is thick enough so your topping won't sink! Season. Pour the lamb into the greased dish.

Mash the potatoes, add the salt, butter and a splash of milk to the potatoes. Add more milk until the potatoes are a soft dropping consistency. Fill the piping bag with a star nozzle and pipe rosettes on top of the lamb, just big enough so that the slightly touch. Now on plenty of occasions I have burnt off my finger tips doing this so I recommend thick rubber gloves!! To making filling any piping bag easier, place the bag, nozzle down into a large glass and fill. You don't have to be particularly neat doing this, just cover the lamb below.

Bake at the top of the oven for 30 minutes or until golden and bubbling.

Memories of Home - Meat Balls and Mash

I think that most Irish mothers made this dish or a variation of it and for very good reason too, it's delicious. I have memories of cycling into Kilbeggan in the late 80's to the local butchers and buying a "pound of mince" and heading home to make meat balls. As children we usually ate our meat balls with pasta and tomato sauce but you can also try this recipe with curry sauce and some boiled rice if you prefer. Just to assure you, the oxtail soup isn't a very dominant flavour in this recipe, it's just like a mild gravy. I made double, cooked it right through, cooled and froze half, so I'll have a day off cooking some day soon.I took this recipe from All About Home Economics which is in daily use in this house anyway!

Serves 4

Ingredients
400g Minced beef
50g Breadcrumbs
1 Onion, finely grated
1 Clove garlic, chopped
1tbsp Parsley
25g Cheese, grated
1 Egg, beaten
1/2 tsp Salt
Pepper
750ml Oxtail soup packet
1kg Potatoes, scrubbed and pierced

Method
Preheat the oven to 175C/350F/Gas 4.
Place the potatoes in the oven (make sure you pierce the potatoes with a knife or a skewer otherwise they'll explode, and that takes ages to clean up!)
Mix beef, breadcrumbs, onion, garlic, parsley, cheese and seasoning together in a large bowl. Add the egg and mix thoroughly. Shape into about 16 balls (walnut sized).

Brown the meat balls in a large frying pan over a medium heat for about 10 minutes, drain well.

Meanwhile make up the soup as directed and set aside. Place meat balls in a large casserole, pour over the oxtail soup and place in the oven for 45 minutes.

Scoop out the baked out the potatoes and mash with butter and milk (or not!) 

Serve in the casserole with the mash and fine beans.

Gratin Dauphinoise

This is simply wonderful and a hearty accompaniment to the BeefBeef Wellington. This can also be made up the day before and popped into the oven hassle free when needed. If you have any leftover (unlikely) it is beautiful with crunchy bread as a midnight feast!

Serves 4

Ingredients
1 Garlic clove, crushed
Butter
450g Waxy potatoes, thinly sliced (such as Roosters, Desirée, Golden Wonder or King Edward)
300ml Double cream
Salt and freshly ground black pepper

Method
Preheat the oven to 170C/325F/Gas 3. Rub a gratin dish liberally with the garlic and butter. Layer the potatoes into the dish, making sure each layer is seasoned. Pour over the cream and cook in the oven for 1¼ hours.

Turn up the heat to 200C/400F/Gas 6 and cook for a further 15 minutes until the top is golden. Serve.

Pan Fried Potato Chips

I got rid of our deep fat fryer a couple of years ago and I regretted as soon as I had my next craving for homemade chips. So I set around looking for alternatives, obviously you can buy oven chips but homemade chipped potatoes have a taste all of there own and that has not been replicated no matter the packet says. I've tried homemade oven chips and although nice they're not fluffy enough. So if like me you've kicked your smelly deep fat fryer out then don't go rush to your local electrical store just yet. Now obviously you have to be very careful with hot oil and children around, consider yourself warned.

Serves 4

Ingredients
4 medium Rooster potatoes
Vegetable oil
Salt

Method
Peel your potatoes and then cut them all to an even size (so they'll cook evenly) Place them in a large bowl of cold water until your ready to cook them. They'll keep like this for a couple of hours if needed. When ready heat a large frying pan with 2cm/1 inch of vegetable oil. The oil is ready when a cube of bread browns in 60 seconds. Drain and dry your chipped potatoes and cook in 2 or 3 batches at a time. If you crowd your pan the oil temperature will drop to low to crisp up the chips and they'll become a soggy mess.

Move the chips around carefully in the pan, separating each as you go. Chips are cooked when they are golden brown all over, remove with a slotted spoon. Keep in a warm ovenproof dish lined with kitchen paper, sprinkle with salt. Serve immediately.

Irish Potato Bread

I always have left over mash and this is a quick way to use it up. These potato cakes are also known as potato scones and are best served with a greasy fry or with the more modest poached egg. Just perfect for hungry children and grown ups after school!

Makes 8

Ingredients
450g Potatoes, cold
100g Self-raising flour
50g Butter, softened
½ tsp Salt

Method
Combine all the ingredients in a large bowl into a stiff mixture.





Knead lightly on a floured surface.



Roll out into a 22cm circle and cut into 8 triangles.







Heat a large frying pan on a high heat, lightly greased and cook each potato cake each side for 3-4 minutes.



Serve immediately.