Crumbed Pork Scallops with Crumbed Oven Fries and Honey Glazed Parsnips

Another easy and cheap recipe which feeds four for under a "£" fiver.

 Ingredients for this recipe: (feeds 4 )

1 pkt of pork scallops (I paid £3.00 and had five scallops)

5 large red potatoes (pealed and chuck chipped)

4 medium parsnips (pealed and cut into quarters, lengthways)

1/4 glass of white wine

2 cloves of garlic (minced)

2 bay-leaves

1 egg

6 tbs full of plain flour

8 tbs full of wholemeal "or normal" bread crumbs

1 teaspoon of honey

Condiments, cayene pepper, rock salt, black pepper, paprika, garlic salt

also some sunflower oil, olive oil

Preparation:

Before anything marinate the scallops in 1/4 glass of white wine, the mince garlic, a couple of bay-leaves and some rock salt for at least an hour.

After that place the chunky chips in a bowl and add to them 2tbs of olive oil, a tea spoon of cayenne, a tea spoon of paprika, 2tea spoons of rock salt and 1/2 tea spoon of garlic salt. Toss the bowl contents until the chips are well covered in the spices and oil, at this stage sprinkle 2 tbs of wholemeal breadcrumbs, and toss it a few more times to get this also all over the chips, carefully place them on a baking tray, which goes in the oven at 190 Celsius for about 25-30 minutes, giving them a toss after 15 minutes of cooking.

As soon as you place the chips in the oven, place also the parsnips there, with a drizzle of both olive oil and honey, as well as a pinch of salt and black pepper, cooking for the same time.

Around 10 minutes from the veg in the oven being cooked, place a frying pan on the stove gas medium, and pour a little oil into the pan enough to cover fully the bottom about 1cm deep, and let this heat up well.

While waiting to heat up have three recipients ready, and place flour on one, egg beaten on another and finally bread crumbs on the last one. Now proceed to dip scallop by scallop, first flour covering well shaking the excess, then egg until well covered and finally the crumbs, fry these in the oil for about 3 minutes on each side until golden brown, and once cooked drain excess oil by placing it on a kitchen paper towel.

All should be ready at the same time, so just serve all and enjoy yourself a very traditional Portuguese, "panados" crumbed scallops, with an English twist of parsnips and an healthy crispy chips portion.

Fish and Chips Rico Way

Once again I am picking another great British dish and making it mine with super flavour and textures.

Recipe Ingredients: (for two)

• 2 cod fillets (skinned)
• 4 medium potatoes (with the skin cut into wedges)
• 1/2 a glass of flour
• 1 teaspoon of baking powder
• 150mls sun-flour oil
  
• some coarse sea salt, black pepper, 1 tea spoon of dehydrated parsley, some olive oil

Place a pan with some boiling water and a pinch of salt on the stove medium heat to keep water boiling, put the potato wedges in and let it boil for 3-4 minutes. After this drain the wedges and place them in a bowl (meanwhile switch the oven on 200c until hot), add to the wedges 3 soup spoons of olive oil + 2 tea spoons of coarse sea salt and 2 tea spoons of the dehydrated parsley, toss it all until well mixed, distribute these wedges on a baking tray with the wedge up on each potato piece, place them in the oven and let them cook for 30-35 minutes.

Ten minutes before the potatoes are done pour the sunflower oil into a deep frying pan and let it get very hot. Meanwhile put the flour in a bowl + a pinch of coarse salt a little pepper and the tea spoon of baking powder, add some water to the consistency of thick runny yoghurt with the aid of a balloon whisk, dip the fillets in the batter and let them get a thick covering rubbing excess on the sides of the bowl and place them in the frying pan the oil should cover them.

Fry for about 3-4 minutes on each side until golden brown, then place them on a plate with a few kitchen towels to drain the excess fat, then just serve them with the chips (wedges) and a dollop of tartar sauce (optionally you can boil some peas and have them like that or mush them with a couple of mint leaves and some lemon juice and serve on the side)

Also the batter if you prefer instead of water you can add some beer instead for a lighter texture and more flavoursome batter, although I like the simplicity of this one I made.

Meat Balls in a Creamy Coriander Sauce and Oven Fries ( better than Ikea's)

Receita em Portugues AQUI

This one was inspired in the Ikea's Swedish Meatballs.



Recipe Ingredients:

• 400grs beef (minced)
• 2 garlic cloves (minced)
• 1 handful of breadcrumbs (you can use old dried brad just grate it)
• 1 whole egg
• half a tumbler glass of cream
• half a tumbler glass of whole milk
• 1 stock cube of chicken (I used Oxo easier to dilute)
• 1 large onion (halved and sliced)
• 1 little bunch of coriander
• 1 little bunch of parsley
• 8 medium potatoes (pealed and chipped)
• some olive oil
• salt and pepper to taste
• 1 soup spoon of gravy (don't worry if you do not have it as some plain flour and water will do)
  

Throw the chipped potatoes in a pan with water, and par-cook the chips, then place them in a tray and brush them with olive oil and cook them at 200c, occasionally turning them around.

While that is doing, put the minced meat in a bowl, and put there also the parsley finely chopped,, 1 minced garlic clove, a pinch of black pepper and a pinch of salt, the bread crumbs and the egg. With your hands mix it all very well and shape pieces of the meat into balls, and set these aside.

now put a pan on the stove (on high) and pour in a couple of olive oil glugs, once very hot add the sliced onions, and the remaining garlic clove (minced) cook until the onions start to go semitransparent, at this stage add the meat balls and occasionally shake the pan so that the balls turn over and seal.

Once sealed add the gravy and chicken stock cube mixed in a glass of water also adding the cream and the milk, (if still to thick add more milk, if too thin a little more gravy diluted in a little water) + a pinch of salt and a pinch of black pepper to taste. And about one minute from finishing cooking add the chopped coriander. Is as easy as that, with the chips now ready is just serve and eat... (notice I didn't say how long the chips take, this is because it varies from oven to oven from potato quality to potato quality and even for how long they've been parboiled) But roughly about 20-25 minutes.