Ian M.
New member
Here are a couple of recipes that are staple items at our pub. We make tons of fish and chips and gallons of Beef and Guinness stew daily! But not all at once..................
Fish and Chips
4 lbs of potatoes
1 1/2 cups of flour
1 tsp. baking soda
1/2 tsp. salt
1 cup water
2 quarts oil for deep-frying
1 1/2 lbs white fish filets
Peel the potatoes and cut them into thick fries. Have a large bowl of cold water nearby and toss the cut fries into it as you work. Set aside while you make the batter for the fish.
Combine the flour, baking soda and salt in a medium bowl, then slowly whisk in water until a smooth paste forms. Add a little more water if the batter doesn't lie flat in the bowl - it shouldn't be thick or fluffy. Cover bowl and set aside to rest for 30 minutes.
While the batter rests, heat 2 quarts of oil to 350 degrees in a large, deep, heavy-bottomed pan with tall sides - or a deep fryer if you prefer.
(If you don't have a thermometer, throw in a cube of bread or a fry. If it sizzles, the oil is ready, but using a thermometer is best.) Carefully put the first batch into the 350 degree oil, avoiding crowding, and fry for 5 minutes or until they begin to brown, stirring a couple of times to avoid their sticking together. Remove the fries from the oil and place them in a big bowl well lined with paper towels to absorb the oil. They will be cooked through but will appear undercooked and soggy.
Cut fish filets into six-inch lengths (leave whole if fish are small) Make sure oil has returned to 350 degrees. Dip each filet into batter and then gently slip the fish into the hot oil. Fry until golden brown, approximately 5 minutes. When fish is done, drain on paper towels.
Raise the oil heat to 375 for second frying. Put the chips back in in slightly larger batches, frying until they are crisp and golden - 1 to 2 minutes. Remove from the oil and drain on paper towels, then season with salt.
Serve hot fish and chips immediately with tartar sauce and ketchup or with salt and malt vinegar (not any other kind of vinegar).
This recipe makes 4 hefty servings - needless to say - we make many more servings than that! We cook orders individually or by table - never mass produced as is done in large restaurants. We're "little shavers"!
Beef and Guinness Stew
5 lbs stew beef, such as chuck, cut into 1 1/2 inch cubes
1/2 cup all-purpose flour
Salt and freshly ground black pepper
5 tablespoons suet or vegetable oil
3 to 4 large yellow onions, coarsely chopped
1 lb white mushrooms, halved
2 12 oz. bottles Guinness Extra Stout
2 cups beef stock
1 tsp brown sugar
1 tsp dried thyme leaves
Generous pinch of nutmeg
4 bay leaves
In a large bowl, toss the meat, flour and some salt and pepper until the meat is completely coated. Heat the suet or oil in a large Dutch oven or stew pot over high heat. When the fat is very hot, add the meat all at once and fry, stirring occasionally, until well browned, about 10 minutes. Remove the browned meat from the pot and set aside on a platter. Add the onions to the same pot and cook over medium heat until they are just translucent, 3 to 4 minutes. Return the beef to the pot and add the mushrooms, stout, stock, sugar, thyme, nutmeg and bay leaves. Add salt and pepper, using a light hand with the salt at this point. Bring stew to a boil and then reduce the heat, cover and simmer gently for 2 hours, stirring occasionally.
Serve stew over mashed potatoes. This is hearty and delicious. Best eaten with a pint of good, cold Guinness to wash everything down!
Just so you know, when making this stew, bottled brew is best, rather than the canned pub draught Guinness. That type is great for drinking but not for cooking - too bubbly. Use the bottled brew - the old-fashioned way. The alcohol content is better and tastes the way Guinness is supposed to taste with none of those bubbles you don't want in stew!
And a children's sweet treat, for good measure:
Bread and Butter Pudding
8 slices firm-textured white sandwich bread
1/2 stick of butter, softened
2 tbls. raisins - optional - you can leave them out if you want but they're really good in there!
3 eggs
2 cups whole milk
1/3 cup sugar plus more for sprinkling
2 tsp. vanilla
Preheat the oven to 350 degrees and butter a 1 quart baking dish well. Butter all the bread slices on one side, all the way to the edges, and cut each slice diagonally into 2 triangles.
Place the bread triangles in the baking dish cut side down, arranging the triangles so the pointed tips stand up. Sprinkle with raisins.
In a medium bowl, whisk the eggs, then beat in the milk and sugar. Add the vanilla and pour over the bread. Leave to soak for 10 minutes, so the bread can absorb the custard. It's okay if the tips of the bread stick up from the egg and milk, they'll brown nicely and make crunchy spots in the pudding. Sprinkle lightly with sugar so the finished pudding sparkles when it comes out of the oven.
Bake the pudding for 20 to 25 minutes, until the bread pudding puffs gently and is golden brown. Serve warm with syrup if desired.
This is considered a children's sweet treat but us "big kids" love it, too.
Enjoy all these recipes
Ian
Fish and Chips
4 lbs of potatoes
1 1/2 cups of flour
1 tsp. baking soda
1/2 tsp. salt
1 cup water
2 quarts oil for deep-frying
1 1/2 lbs white fish filets
Peel the potatoes and cut them into thick fries. Have a large bowl of cold water nearby and toss the cut fries into it as you work. Set aside while you make the batter for the fish.
Combine the flour, baking soda and salt in a medium bowl, then slowly whisk in water until a smooth paste forms. Add a little more water if the batter doesn't lie flat in the bowl - it shouldn't be thick or fluffy. Cover bowl and set aside to rest for 30 minutes.
While the batter rests, heat 2 quarts of oil to 350 degrees in a large, deep, heavy-bottomed pan with tall sides - or a deep fryer if you prefer.
(If you don't have a thermometer, throw in a cube of bread or a fry. If it sizzles, the oil is ready, but using a thermometer is best.) Carefully put the first batch into the 350 degree oil, avoiding crowding, and fry for 5 minutes or until they begin to brown, stirring a couple of times to avoid their sticking together. Remove the fries from the oil and place them in a big bowl well lined with paper towels to absorb the oil. They will be cooked through but will appear undercooked and soggy.
Cut fish filets into six-inch lengths (leave whole if fish are small) Make sure oil has returned to 350 degrees. Dip each filet into batter and then gently slip the fish into the hot oil. Fry until golden brown, approximately 5 minutes. When fish is done, drain on paper towels.
Raise the oil heat to 375 for second frying. Put the chips back in in slightly larger batches, frying until they are crisp and golden - 1 to 2 minutes. Remove from the oil and drain on paper towels, then season with salt.
Serve hot fish and chips immediately with tartar sauce and ketchup or with salt and malt vinegar (not any other kind of vinegar).
This recipe makes 4 hefty servings - needless to say - we make many more servings than that! We cook orders individually or by table - never mass produced as is done in large restaurants. We're "little shavers"!
Beef and Guinness Stew
5 lbs stew beef, such as chuck, cut into 1 1/2 inch cubes
1/2 cup all-purpose flour
Salt and freshly ground black pepper
5 tablespoons suet or vegetable oil
3 to 4 large yellow onions, coarsely chopped
1 lb white mushrooms, halved
2 12 oz. bottles Guinness Extra Stout
2 cups beef stock
1 tsp brown sugar
1 tsp dried thyme leaves
Generous pinch of nutmeg
4 bay leaves
In a large bowl, toss the meat, flour and some salt and pepper until the meat is completely coated. Heat the suet or oil in a large Dutch oven or stew pot over high heat. When the fat is very hot, add the meat all at once and fry, stirring occasionally, until well browned, about 10 minutes. Remove the browned meat from the pot and set aside on a platter. Add the onions to the same pot and cook over medium heat until they are just translucent, 3 to 4 minutes. Return the beef to the pot and add the mushrooms, stout, stock, sugar, thyme, nutmeg and bay leaves. Add salt and pepper, using a light hand with the salt at this point. Bring stew to a boil and then reduce the heat, cover and simmer gently for 2 hours, stirring occasionally.
Serve stew over mashed potatoes. This is hearty and delicious. Best eaten with a pint of good, cold Guinness to wash everything down!
Just so you know, when making this stew, bottled brew is best, rather than the canned pub draught Guinness. That type is great for drinking but not for cooking - too bubbly. Use the bottled brew - the old-fashioned way. The alcohol content is better and tastes the way Guinness is supposed to taste with none of those bubbles you don't want in stew!
And a children's sweet treat, for good measure:
Bread and Butter Pudding
8 slices firm-textured white sandwich bread
1/2 stick of butter, softened
2 tbls. raisins - optional - you can leave them out if you want but they're really good in there!
3 eggs
2 cups whole milk
1/3 cup sugar plus more for sprinkling
2 tsp. vanilla
Preheat the oven to 350 degrees and butter a 1 quart baking dish well. Butter all the bread slices on one side, all the way to the edges, and cut each slice diagonally into 2 triangles.
Place the bread triangles in the baking dish cut side down, arranging the triangles so the pointed tips stand up. Sprinkle with raisins.
In a medium bowl, whisk the eggs, then beat in the milk and sugar. Add the vanilla and pour over the bread. Leave to soak for 10 minutes, so the bread can absorb the custard. It's okay if the tips of the bread stick up from the egg and milk, they'll brown nicely and make crunchy spots in the pudding. Sprinkle lightly with sugar so the finished pudding sparkles when it comes out of the oven.
Bake the pudding for 20 to 25 minutes, until the bread pudding puffs gently and is golden brown. Serve warm with syrup if desired.
This is considered a children's sweet treat but us "big kids" love it, too.
Enjoy all these recipes
Ian
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