Olly Murs on holiday in Gibralter

Olly has tweeted that he is on a holiday diet and about to chow down on some e “Chish & Fips!!”  There is a little stall in New South Wales that is names  “CHISH AND FIPS”, lovely views and the weather as well even closer to home a little shop in Norwich too.

On trip advisor they recommend a little restaurant called Roy’s Cod Place.  But is Gibraltar is too far try one of these recipes
Fish and Chips by Jo Pratt from BBC website

Ingredients

  • beef dripping or oil, for deep frying (beef dripping is used in the traditional method and gives a far better flavour, but sunflower or vegetable oil will work just as well)
For the fish
  • 4x175g/6oz thick cod or haddock fillets, taken from the head end rather than the tail end of the fish
  • 225g/8oz self-raising flour, plus extra for dusting
  • salt and freshly ground black pepper
  • 300ml/10fl oz fridge-cold lager
For the chips
  • 6-8 large floury potatoes, such as maris piper, king Edward, desiree (depending on how hungry you are)

Preparation method

  1. Preheat the oven to 150C/300F/Gas 2 and preheat the dripping or oil to 120C/250F.
  2. For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they’re cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper.
  3. Increase the heat of the fryer to 180C/350F.
  4. Season the fish and dust lightly with flour; this enables the batter to stick to the fish.
  5. To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and thickly coat 2 of the fillets with the batter. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way.
  6. Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season with salt before serving with the crispy fish. If liked, you can serve with tinned mushy peas and bread and butter, for the authentic experience!

Fish and Chips by Jamie Oliver

Serves 4

Ingredients

  • sunflower oil, for deep-frying
  • ½ teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 225 g white fish fillets, fromsustainable sources, pinboned, ask your fishmonger
  • 225 g flour, plus extra for dusting
  • 285 ml beer, cold
  • 3 heaped teaspoons baking powder
  • 900 g potatoes, peeled and sliced into chips
  • For the mushy peas

  • 1 knob butter
  • 4 handfuls podded peas
  • 1 small handful fresh mint, leaves picked and chopped
  • 1 squeeze lemon juice
  • sea salt
  • freshly ground black pepper

Method

To make your mushy peas, put the butter in a pan with the peas and the chopped mint. Put a lid on top and simmer for about 10 minutes. Add a squeeze of lemon juice and season with salt and pepper. You can either mush the peas up in a food processor, or you can mash them by hand until they are stodgy, thick and perfect for dipping your fish into. Keep them warm while you cook your fish and chips.

Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 190ºC/375ºF. Mix the salt and pepper together and season the fish fillets on both sides. This will help to remove any excess water, making the fish really meaty. Whisk the flour, beer and baking powder together until nice and shiny. The texture should be like semi-whipped double cream (i.e. it should stick to whatever you’re coating). Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, lower the fish into the oil one by one, carefully so you don’t get splashed – it will depend on the size of your fryer how many fish you can do at once. Cook for 4 minutes or so, until the batter is golden and crisp.

Meanwhile, parboil your chips in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape, then drain them in a colander and leave to steam completely dry. When all the moisture has disappeared, fry them in the oil that the fish were cooked in at 180ºC/350ºF until golden and crisp. While the chips are frying, you can place the fish on a baking tray and put them in the oven for a few minutes at 180ºC/350ºF/gas 4 to finish cooking. This way they will stay crisp while you finish off the chips. When they are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas.

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Antony Cotton

Antony Cotton tweeted about his latest dinner extravaganza a Tuna Salad…well what kind of salad would it have been with or without dressing

You can choose your topping and ingredients which one would you choose?

Tuna Salad

Ingredients

Serves: 2

  • 1 small bag mixed salad leaves
  • 1/4 cucumber, sliced
  • 2 tomatoes, sliced
  • 1 small red onion, sliced
  • 2 hard-boiled eggs, quartered
  • 1 tin tuna in oil or water, drained
  • 4 small potatoes, boiled and quartered
  • French salad dressing to taste
  • salt and pepper to taste
  • grated cheese to taste

Prep: 20 mins

1. Arrange salad leaves, vegetables and onion rings on a plate. Top with egg, spoonfuls of tuna and potatoes.
2. Drizzle with some dressing, then sprinkle with salt, pepper and cheese.

Easy Peasy or try this one.

Jamie Oliver’s Hot Tuna Salad

Hot tuna salad with basil dressing

Heat a griddle pan until it gets really hot then put your asparagus in it. Place a heavy saucepan on top so that it presses the spears right down on to the bars. Cook them for 2 minutes, turning them halfway through, until they have lovely charred marks. Pop the asparagus on a board and chop them in half at an angle.Put the asparagus in a bowl with your tomatoes, half the basil leaves, the olives, a splash of oil and a squeeze of lemon juice. Season, then toss it all together and put it to one side while you get the fish ready.Rub your tuna steaks with a little bit of oil and season them. Sear them for about a minute on each side in the griddle pan for a rare steak – leave them for 2 minutes on each side if you prefer them cooked medium, or 3 to 4 minutes each side if you like them well done.

Pound the remaining basil in a pestle and mortar then mix in the yoghurt. Season and add some more lemon juice to taste.

Put the salad on a plate, then tear the tuna into strips and pop them on top. Spoon over some of the basil dressing and scatter over the baby basil leaves.

Niall Moran

Harry Styles and Niall Horan Photograph

The One Direction boys are global now with fans from one end of the world to another and they still continue to gain followers not just, young ones where they are idolised and swooned over but also the older ones because they are dragged there by the young ones and then the older ones wish they were their sons! or maybe not!

Niall Moran eating one massive Calzone which looks a little burnt to me!

Keep an eye on yours so it does not burn as his did!

Calzone is a folded Italian pizza which, by the sheer nature of its shape, is far more portable than a normal pizza and looks a bit like a Cornish pasty. Although the flavourings can be the same as for pizza, Italians often fill their calzone with leftover veg from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold.

Ingredients

  • 1 pizza dough recipe – cheat you can buy Just Rol in the chiller cabinet and Tesco also do a pizza dough!
  • flour, for dusting
  • olive oil
  • 500 g mixed mushrooms (such as girolles, shiitake, enoki and chestnut), cleaned and torn up
  • 4 cloves garlic, peeled and finely sliced
  • 4 sprigs fresh thyme, leaves picked
  • 50 g butter
  • sea salt
  • freshly ground black pepper
  • 200 ml quickest tomato sauce
  • 300 g spinach leaves, washed and spun dry
  • 2 x 125 g good-quality mozzarella pieces, torn into pieces

Method

First, make your pizza dough. Preheat the oven to full whack, then tear the knocked-back dough into four pieces and roll each one out on a floured surface. You want to get them roughly circular, about the thickness of a pound coin, and 30cm across. You can now either keep these in the fridge, stacked and separated with olive-oil-rubbed and flour-dusted tinfoil, until you’re ready to cook them, or you can put your topping on and cook them straight away.

Pour a large lug of olive oil into a hot frying pan. Add the mushrooms and toss briefly in the hot oil before adding the sliced garlic and the thyme. Fry until the mushrooms are cooked and smell fantastic. Drop in the butter and toss the mushrooms in it to make them tasty and shiny. Season with a little salt and pepper.

Add the tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach (in batches if you need to) and stir again. Simmer away the liquid until you’re left with a thick, tasty mixture that’s not too moist (otherwise it will burst through the dough when you’re cooking the calzone).

Divide the mushroom and spinach mixture evenly between the four pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you – you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking tray (use two if you need to), pizza stone or granite slab.

Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.

Pizza dough 

Serves makes 6 to 8 medium-sized thin pizza bases

  • 1 kg white bread flour or Tipo ’00’ flour, or 800g strong white bread flour or Tipo ’00’ flour, plus 200g finely ground semolina flour
  • 1 teaspoon fine sea salt
  • 2 x 7 g dried yeast sachets
  • 1 tablespoon golden caster sugar
  • 4 tablespoons extra virgin olive oil
  • 650 ml lukewarm water

Method

Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.