So my old dad after 50 years of work, enjoying his retirement, decided to go for a quick holiday to Spain to visit my brother on hol to play a bit of tennis – as you do. I’m not sure how much tennis will be played – paella and beer will probably be more the order of the day! This means we brought Father’s day 2014 forward, so good news for my lovely blog followers as the recipes are now here should anyone want to give them a go this weekend! Dad’s never going to get Blancmange in Spain.
Mini fish finger open sarnies
Beef and Stilton shirt & tie pie
Espresso blancmange Martini
For a bit of background on how I ended up with this tantalizing trio, please click here. Not worried? Read on and enjoy!
STARTER
Mini fish finger open sarnies
50g plain flour
1 egg, beaten
Zest of 1 lemon, plus 1/2tbsp juice, plus lemon wedges, to serve
75g ciabatta breadcrumbs, plus 4 slices
275g skinless cod fillet, cut into 12 x approx 6cm x 3cm fingers (See Britalian tip)
4tbsp mayonnaise
2 cloves garlic (1 crushed, 1 halved)
Vegetable oil, for shallow frying
Peashoots or watercress, to garnish
1 Place the flour onto a plate. Pour the beaten egg into a shallow dish. Mix the lemon zest into the breadcrumbs, season to taste, then tip onto another plate.
2 Take a piece of fish and dust it in the flour, next dip it in the egg (allowing any excess to drip off) and finally into the breadcrumbs. Chill for 1 hour – this will firm up the fish and make them easier to handle.
3 Meanwhile, mix the mayo with the crushed garlic and lemon juice. Chill until ready to serve.
4 Preheat the grill to hot. Wipe the cut halves of garlic over the ciabatta slices and set aside.
5 Heat the oil in large frying pan, add the fish fingers and cook over a medium heat for 2-3 mins either side until golden-brown and cooked through (you may need to do this in batches – keep already cooked fish fingers warm in a low oven). Remove the fish fingers from the pan and place on kitchen paper to absorb any excess oil.
6 Literally just show the ciabatta slices to the grill, to warm, then pile on the fish fingers. Add a spoonful of the garlic and lemon mayo and garnish with the watercress or pea shoots. Serve with extra lemon wedges (if you remember – I forgot for the pic!).
Britalian Tip
If you can only get cod fillet with the skin on, you will need approx 350g, when the skin is removed you should have approx 275g of fish left.
MAIN
Beef and Stilton shirt & tie pie
Serves 4
2tbsp olive oil
700g stewing steak, cubed
2 red onions, peeled and chopped
200g leek, trimmed and sliced
3tbsp plain flour
500ml beef stock (made with 1 stock cube)
100g Stilton, crumbled
250g chestnut mushrooms, quartered
500g pack shortcrust pastry
1 medium egg, beaten
1tbsp poppy seeds
1tbsp sesame seeds
Steamed Tenderstem broccoli, mini carrots and new potatoes, to serve
1 Heat 1tbsp oil in a large non-stick saucepan, fry the steak for 3-5mins, until browned, remove from the pan and set aside.
2 Heat the remaining oil in the saucepan, add the onion and leeks and cook for 3-5 mins until softened, then return the steak with any juices and mix well.
3 Stir in the flour and cook for 1 minute. Gradually pour in the stock, stirring, season to taste. Bring to the boil, cover and simmer very gently for 1 hour 30mins until the meat is tender, stirring occasionally to make sure the mixture isn’t sticking to the bottom of the pan.
4 Remove from the heat, stir through the Stilton until melted, then stir through the mushrooms. Set aside and allow to cool.
5 Preheat the oven to 200’C, fan 180’C, gas mark 6. Spoon the steak mixture into a 1.5L rectangular oven-proof dish. To make the pastry lid, roll out the pastry to the thickness of a £1 coin, and cut out a rectangle large enough to cover the dish. Reserve the trimmings.
6 Dampen the edges of the dish, then press strips of pastry from the trimmings onto the dampened edges, brush with water, cover with the pastry lid, then press the edges to seal. Use the remaining trimmings to make shirt and tie shapes. Secure into place with a little water. Cut a couple of slits along the ‘tie’ for steam to escape.
7 Brush the ‘tie’ with the beaten egg and decorate with the poppy and sesame seeds, then brush the ‘shirt’ with the remaining egg and place on a baking sheet and bake for 30-35 mins until the pastry is golden. Serve with the steamed vegetables.
PUD
Espresso Martini blancmange
36g pack chocolate blancmange
3tbsp caster sugar
500ml whole milk
70ml espresso
300ml double cream
3tbsp Martini Extra Dry
1tbsp icing sugar
12 chocolate coffee beans by Sainsbury’s
Cocoa powder to dust
1 Empty the contents of the pack of blancmange into a bowl, then add the sugar plus 3tbsp of the milk. Mix to a smooth paste.
2 Heat the remaining milk and espresso in a saucepan until warm. Add a little of the warm milky coffee to the paste, mix, then add the remainder and stir well. Return it to the saucepan.
3 Bring to the boil, then stirring continuously, simmer gently for 1 minute. Rinse 4 x martini or dessert glasses with cold water and shake to eliminate excess water. Pour in the liquid. Allow to cool to room temperature then chill for 3 hours until set.
4 Very softly whip the cream with the martini and icing sugar. Divide between the dessert glasses, then decorate with the chocolate coffee beans and dust with the cocoa powder.
‘My lovely dad’ card from the fab https://www.etsy.com/uk/shop/AbbyRoseCardDesigns
Thanks to Helenka at http://www.ilovemygrub.com/ for inspiring conversation on shirt-shaped food!
britalian kitchen 