The Absolute Classic

From my monthly subscription to Delicious magazine, I found two fabulous recipes which I knocked up for dinner tonight. I amended the recipe to suit my style and it worked just perfectly:

Fish and Chips with Pea Puree and Doughnut Fingers with Chocolate Sauce:

Fish, Chips and Peas Ingredients (for 4):
1. 70g of wholemeal breadcrumbs (I found golden work just as well).
2. Grated zest of one lemon.
3. Handful of parsley.
4. 3 table spoons of olive oil.
5. 4 cod fillets.
6. 800g of potatoes for chips.
7. 2 tea spoons of capers.
8. 4 table spoons of vegetable stock.
9. 350g of frozen peas.
10. 2 garlic cloves.
11. Handful of mint leaves.

Recipe:
1. Preheat oven to 220.
2. Place breadcrumbs, capers, lemon zest, parsley and 2 table spoons of olive oil into a food processor until it crumbles.
3. Tip the mixture into a baking tray and roll the cod in it.
4. Chill the fish until ready to pop into oven.
5. Cook the cut chips in boiling water for around 4 minutes and pat try with kitchen towel (this is absolutely essential).
6. Place in a roasting tin, season and toss in olive oil.
7. Place in oven, turning at after 20 minutes and then cook for a further 20 (or until golden).
8. Place the fish in the oven and cook for 17-20 minutes.
9. Saute the garlic and add the stock to the pan and wait for it to reduce by half. Add the peas and mint (steady on the mint!).
10. Stir until heated through, then blend to a chunky puree. Season.
11. Serve and enjoy the fish, peas and chips together.

Doughnut Fingers with Chocolate Sauce Ingredients:
1. 250g of Nutella.
2. 100ml double cream.
3. Handful of hazelnuts & mini marshmallows.
4. 6 brioche fingers.
5. 1 large free-range eggs.
6. 100ml full-fat milk.
7. 1 teaspoon of vanilla extract.
8. Knob of butter.
9. Caster sugar.

(Hey it's a Tuesday, cooking and reading Grazia = mandatory!)

Recipe:
1. Spoon the nutella into a bain-marie along with the cream. Heat through, stirring untill well mixed and soft. Sift halelnuts through and keep warm.
2. Cut the brioche rolls in half, lengthways.
3. Mix 1 large, organic egg with the milk and the vanilla extract.
4. Dip each brioche roll in (do not soak).
5. Melt the butter over a low-medium head.
6. Fry the rolls, for around 1 minute on each side, or until golden (be careful not to burn as this can happen quickly).
7. Coat with caster sugar immediately, serve with chocolate sauce and decorate with marshmallows.
8. Enjoy.

I can't help but think the dessert would fit perfectly on a stand in a theme park. They smell utterly delicious, are so simple to cook and would be lovely to when walking around a park. Alternative to the generic doughnut. dont you think?

Goodnight, 'till tomorrow. x