I love British seaside traditions: consuming fish and chips, organising camp on a pebbly seashore, placing up a striped windbreaker, leaping out and in of the chilly water. I feel I really like them a lot as a result of they’re so totally different from what I grew up doing on the Mediterranean coast: consuming chopped salad and really swimming within the water as a result of, properly, it’s the Med. As of late, I’ve the very best of each worlds: I can marvel at my children leaping out and in of the freezing sea whereas I focus totally on the fish-chips-ice-cream-sundowner facet of issues.
Marmite fish sub with marie rose sauce (pictured high)
This sandwich takes inspiration from each the Mexican Baja fish taco and the New Orleans po’ boy, however with the very British additions of Marmite and marie rose sauce.
Prep 10 min
Prepare dinner 30 min
Makes 4
300g hake fillet, or pollock or sustainable cod, skinned
Salt and black pepper
350ml vegetable oil
4 mushy white hotdog buns, or torpedo rolls
For the cabbage salad
100g white cabbage, thinly shredded, ideally with a mandoline
1 crimson chilli, stem discarded, the remainder lower into skinny rounds, seeds and all
For the marie rose sauce
50g tomato ketchup
50g mayonnaise
20g English mustard
1 tsp Worcestershire sauce
1 tsp Tabasco
2 tsp brandy or vodka
10g dill leaves, roughly chopped
50g gherkins, finely chopped, plus 1 tsp gherkin brine for the cabbage salad
For the batter
1 tbsp Marmite
150ml glowing water
1 tbsp brandy or vodka
175g plain flour
100g coarse polenta
1 tsp baking powder
Lay out the fish on an oven tray, sprinkle evenly with a quarter-teaspoon of salt, then refrigerate for 20 minutes.
In the meantime, put the cabbage and chilli in a medium bowl with an eighth of a teaspoon of salt and the gherkin brine. Use your fingers to combine the whole lot collectively, so the cabbage softens, then put aside.
Subsequent make the sauce. In a medium bowl, combine the primary six components with half the dill and all of the gherkins, and put aside.
Now for the batter. In a big bowl, whisk the Marmite and glowing water, then add the brandy, 125g flour, 50g polenta and all of the baking powder, and whisk till unfastened and porridge-like in texture. In a second massive bowl, combine the remaining 50g every of flour and polenta.
Take the fish out of the fridge, dab it throughout with kitchen towel to take away any moisture, then lower into 2cm-wide slices.
In a big saucepan, warmth the oil on a medium-high warmth till it reaches 170C (or when a drop of batter sizzles instantly when dropped in). Toss the fish within the dry flour and polenta combine to coat, then drop half of it into the moist batter and switch to coat evenly. Fastidiously drop the fish one piece at a time into the recent oil and fry for 3 minutes, turning as soon as midway. Switch to a tray lined with kitchen towel to empty, then pierce each bit of fish with a knife to let the steam escape: this can assist it keep crisp. Repeat with the remaining fish and batter.
To serve, lower open every bun alongside its size, taking care to not lower right through. Generously unfold the insides with the sauce and high with some fried fish. Stir the remaining dill into the cabbage salad, pile some on high and serve.
Strawberry and mascarpone sundae
One of many many joys of that is that it’s made with out an ice-cream machine. All of the work is completed in a meals processor (and within the freezer and by time), making do-it-yourself ice-cream one thing everybody can do. Each ice-creams will maintain for a month, as will the sauce and banana crumb. As with all ice-cream, use the best-quality eggs you’ll be able to.
Prep 20 min
Prepare dinner 70 min
Freeze 24 hr
Serves 8-10
For the mascarpone ice-cream
4 eggs
125g caster sugar
225g single cream
225g mascarpone
25ml brandy or rum
60ml honey
For the strawberry ice-cream
150g caster sugar
450ml double cream
450g strawberries, hulled and halved
1 tsp floor cinnamon
2 tsp red-wine vinegar
For the strawberry sauce
200g strawberries, hulled and halved
100g caster sugar
50ml red-wine vinegar
For the banana chips
100g candy banana chips
25g unsalted butter, melted
⅛ tsp floor cinnamon
1 tsp caster sugar
For the mascarpone ice-cream, put the eggs and sugar in a stand mixer fitted with the whisk attachment, and whisk on medium-high velocity for 5 minutes, till doubled in quantity, pale and fluffy. In the meantime, in a big bowl, whisk the cream, mascarpone, brandy and honey by hand for a minute, till barely moussey. Flip the mixer velocity right down to the bottom setting, then gently fold within the cream combination. Pour right into a container, cowl and freeze in a single day.
Now for the strawberry ice-cream. Put the sugar and 200ml cream in a medium saucepan. Whisk properly, then set over a medium-high warmth and prepare dinner, stirring often, for 4 minutes, till the sugar dissolves and wisps of steam seem. In the meantime, put all of the remaining strawberry ice-cream components, together with the remaining 250ml double cream, in a blender, pour within the scorching cream combination, then go away to chill for 5 minutes. Blitz for a minute, till very clean, then pour right into a container, cowl and freeze in a single day.
Put all of the components for the strawberry sauce in a medium saucepan, and press the fruit with the again of a fork to burst it barely. Deliver to a boil, then flip right down to a simmer and prepare dinner for 5 minutes, till barely lowered and syrupy.
Set a small colander over a small bowl and line it with a clear tea towel. Pour the strawberry combine into the centre of the towel, then tie two of the corners collectively and gently weigh the contents down with a tin. Go away to chill, then chill in a single day.
Warmth the oven to 180C (160C fan)/350F/gasoline 4. In a meals processor, pulse the banana chips to a rough crumble. Tip into a big bowl with the melted butter, cinnamon, sugar and half a teaspoon of salt, and toss. Line an oven tray with baking paper and unfold the banana chip combination evenly on high. Bake for 16-18 minutes, till it turns a deep golden brown, then take away, go away to chill, tip into an hermetic container and seal.
As soon as the mascarpone ice-cream is frozen stable, working rapidly, pop it out of its container and on to a board, and lower into 5cm cubes. Put these in a meals processor and blitz for 3 or 4 minutes, till the combo has melted barely and has the consistency of clean peanut butter. Return to the container, cowl and freeze once more. Repeat with the strawberry ice-cream. After one other six to eight hours, each ice-creams can be prepared.
To complete the strawberry sauce, discard the pulp and pour the strained liquid right into a small jug. To serve, scoop one ball of every ice-cream into small bowls or tumblers, pour over some sauce and sprinkle liberally with banana chip crumbs.
White sangria with elderflower, lemongrass and kiwi
This can be a moveable and not-so-messy means of jazzing up glasses of wine or bubbles on the seashore. Simply pour the syrup right into a flask or outdated jam jar and take it with you, able to be topped up along with your wine of selection.
Prep 5 min
Prepare dinner 5 min
Cool 40 min
Makes 4
2 lemongrass stalks, bashed and thinly sliced
1 tsp black peppercorns
1 lemon – zested to get 6 positive strips of peel, the fruit lower into skinny rounds
100ml elderflower cordial
2 tbsp caster sugar
750ml dry white wine (ie, one customary bottle), reminiscent of albariño or sauvignon blanc
3 tbsp Cointreau (or different fruity liqueur reminiscent of Grand Marnier)
1 kiwi fruit, lower into skinny rounds, pores and skin and all
Put the lemongrass, peppercorns, lemon peel, cordial, sugar and 100ml wine in a small saucepan and whisk with a fork to include. Deliver to a boil on a medium-high warmth, then take off the warmth and put aside to infuse and funky utterly – this can take about 40 minutes.
Pour the syrup via a fine-mesh sieve and right into a jar or flask for which you may have a lid. Add the Cointreau and seal. Both pack up the syrup and take to the seashore to combine with extra wine, or take pleasure in instantly by doing the next.
Pour the syrup and remaining 650ml wine into a big glass jug, add the lemon and kiwi rounds, high with plenty of ice and serve very chilly.
