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832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 18
Baked Ziti II
Prep Time
15 Min
Cook Time
30 Min
Ready In
1 Hr
Servings (Help) 7
US MetricCalculate
Original Recipe Yield 6 to 8 servings
Ingredients
1 (16 ounce) package ziti pasta
24 ounces ricotta cheese
1 pound shredded mozzarella cheese
1 egg beaten
1 (32 ounce) jar spaghetti sauce
14 cup grated Parmesan cheese
Directions
1 Bring a large pot of lightly salted water to a boil Add ziti and cook for 8 to 10 minutes or until al dente
drain and rinse
2 In a medium bowl mix ziti ricotta cheese mozzarella cheese egg and 1 12 cups spaghetti sauce
3 Preheat oven to 375 degrees F (190 degrees C)
4 Lightly grease a 9x13 inch baking dish and spoon in ziti mixture Top with remaining spaghetti sauce
followed by Parmesan cheese
5 Bake in preheated oven for 30 minutes let stand for 15 minutes before serving
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 28
Baked Ziti Recipe with Ground Beef
Ziti Bake
Diana Rattray
Baked ziti with ground beef green pepper onion tomatoes basil oregano garlic powder mozzarella cheese and cooked ziti or
macaroni
Ingredients
1 pound lean ground beef (ground chuck or ground round)
12 cup chopped onion
1 green bell pepper chopped about 12 cup
1 can (145 ounces) diced tomatoes undrained
1 can (8 ounces) tomato sauce
12 teaspoon dried leaf basil crumbled
12 teaspoon dried leaf oregano crumbled
12 teaspoon garlic powder or small clove garlic minced
1 12 teaspoons salt
14 teaspoon pepper
8 ounces ziti or elbow macaroni cooked and drained
2 cups (8 ounces) shredded mozzarella cheese divided
Preparation
Sauteacute ground beef onion and green bell pepper in a large skillet until onion is tender and beef is lightly browned Drain off excess
fat add tomatoes tomato sauce basil oregano garlic powder salt and pepper Stir well stir in ziti or elbow macaroni and 1 cup
of the cheese transfer to a 2 12-quart casserole Top with the remaining cup of cheese Bake at 350deg for 25 to 30 minutes or until
hot and bubbly
This baked ziti recipe serves 6
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 38
Baked Ziti I
Prep Time
20 Min
Cook Time
35 Min
Ready In
55 Min
Servings (Help) 10
US MetricCalculate
Original Recipe Yield 10 servings
Ingredients
1 pound dry ziti pasta
1 onion chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese sliced
1 12 cups sour cream
6 ounces mozzarella cheese shredded
2 tablespoons grated Parmesan cheese
Directions
1 Bring a large pot of lightly salted water to a boil Add ziti pasta and cook until al dente about 8 minutes
drain
2 In a large skillet brown onion and ground beef over medium heat Add spaghetti sauce and simmer 15
minutes
3 Preheat the oven to 350 degrees F (175 degrees C) Butter a 9x13 inch baking dish Layer as follows 12
of the ziti Provolone cheese sour cream 12 sauce mixture remaining ziti mozzarella cheese and
remaining sauce mixture Top with grated Parmesan cheese
4 Bake for 30 minutes in the preheated oven or until cheeses are melted
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 48
Crispy fish amp chips with mushy peas
ingredients
400g baking potatoes
2 tsp olive oil
2 slices white bread
2 white fish fillets such as haddock hoki pollock
1 tbsp plain flour seasoned
1 egg beaten
140g frozen peas with mint
2 tbsp cregraveme fraicircche
method
1 Heat oven to 200Cfan 180Cgas 4 Peel and chop the potatoes into thick chips then coss with the oliveoil and some salt Arrange on a large non-stick baking tray and roast for 20 mins turning halfway
2 Lightly toast the bread then pulse briefly in a food processor for coarse breadcrumbs Dust the fish inflour shaking off the excess then dip into the egg then breadcrumbs to coat thoroughly Roast the fishwith the chips for a further 20 mins until both are golden
3 Just before the fish and chips are ready boil the peas for 3-4 mins then drain and mash Stir in thecregraveme fraiche and season
nutrition per serving
484 kcalories protein 42g carbohydrate 58g fat 11 g saturated fat 3g fibre 6g sugar 4g salt 109 g
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 58
Cheese amp onion pork chops
ingredients
4 pork chops
2 tsp olive oil
1 tsp English mustard
4 tbsp caramelised onions from a jar
50g Cheshire cheese grated
1 tsp thyme chopped
methods
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 15 mins
1 Heat grill to high then place the chops on a grill pan rub with oil and season Grill for about 6 mins on
each side until golden 2 Spread a little mustard over one side of each chop then top with 1 tbsp onions Mix the cheese and
thyme sprinkle over the chops then grill until golden and bubbly
nutrition per serving
378 kcalories protein 36g carbohydrate 8g fat 23 g saturated fat 9g fibre 0g sugar 6g salt 056 g
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 68
Fish and chips are one of Britains favourite foods we eat them at the seaside for dinner from the fish and chip
shop Making battered fish at home is simple quick and easy as you can see in this battered fish recipe
Choose the freshest fish you can find frozen is also fine but make sure it is thoroughly defrosted first Prepare the batter and only dip the
fish at the last moment before plunging into hot oil to fry This way you will always have a light and crisp snap to the batter
Prep Time 20 minutes
Cook Time 8 minutes Batter resting 30 minutes Total Time 58 minutes Yield 4 Servings
Ingredients
2 oz55g all purpose - plain flour
2 oz55g corn starch cornflour
Sea salt and pepper
1 tsp baking powder
13 cup75ml dark beer
13 cup75ml sparkling water
1 lb450g white fish fillet preferably sustainable cod pollock or haddock
frac14 gallon1 litre vegetable oil or other frying oil
Preparation
In a large roomy bowl mix together the all but 2 tbsp of the flour cornstarch and baking powder Season lightly with a tiny pinch of salt and pepper
Using a fork and whisking continuously add the beer and the water to the flour mixture and continue mixing until you have a thick
smooth batter Place the batter in the fridge and rest for between 30 minutes and an hour
Meanwhile lay the halved fish fillets on a sheet of kitchen paper and pat dry Season very lightly with a little salt
In a deep thick bottomed saucepan chip pan or electric fryer (if you have one) heat the oil until sizzling hot (test by dropping a frac14 tspof the batter into the oil it should sizzle and crisp up immediately)
Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl Toss each fish fillet in the flour shake off any excess dipinto the batter then carefully lower each fillet into the hot oil Fry for approx 8 minutes or until the batter is crisp and golden turningthe fillets from time to time with a large slotted spoon
Using the same slotted spoon once cooked remove the fillets from the hot oil drain on kitchen paper and serve hot with chips (fries)
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 78
Fish and Chips
(English batter-fried fish with fried potato wedges)
As simple as it is satisfying fish and chips is classic English street food The first chip shop opened in
London in the mid 19th century and by the 1930s the shops were located in towns all over England
Fish and chips is classically served in a rolled up newspaper with a sprinkling of salt and a shake or two
of malt vinegar
Image by Salim Virji
4 servings
Ingredients
Flour -- 1 14 cups
Salt -- 1 teaspoon
Beer -- 1 14 cups
Egg yolk -- 1 Oil -- 1 tablespoon
Baking potatoes peeled cut 12-inch thick slices and soaked in cold water -- 4
Oil -- for deep frying
Fish (any firm white fish) cut into serving size pieces -- 1 12 to 2 pounds
Salt and pepper -- to taste
Egg white beaten until it forms stiff peaks -- 1
Flour -- 1 cup
Method
1 Sift the 1 14 cups flour and 1 teaspoon salt together into a large bowl Make a well in the
center and add the beer egg yolk and 1 tablespoon oil Beat well with a whisk until smooth
and then set aside to rest for about 30 minutes
2 Preheat oven to 200degF and heat oil in a fryer or deep pot to 365-375degF Drain the potatoes and
pat dry Add potatoes to the hot oil in batches dropping in one at a time to keep them from
sticking together Fry until well browned then drain and transfer to a paper towel-lined pan in
the oven to keep them warm Let the oil return to the proper temperature between batches
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 88
3 Season the fish fillets with salt and pepper Gently fold the whipped egg whites into the
prepared batter with a spatula Place the 1 cup flour into a large bowl Dip the fillets into the
flour coating them on all sides and shaking off the excess Set aside on a plate or platter
4 Working in batches dip the floured fish fillets into the batter and then gently drop into the hot
oil Fry until browned on all sides Remove from the oil and hold in the preheated oven while
you fry the remaining fillets5 Serve the fish and chips on tabloid newspapers with malt vinegar tartar sauce a sprinkling of
salt and a nice English ale
Variations
Cod sole and hake are the fish most commonly used to make fish and chips but any firm white-
fleshed fish will do
This beer batter is especially tasty but you can use your own favorite batter recipe
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 28
Baked Ziti Recipe with Ground Beef
Ziti Bake
Diana Rattray
Baked ziti with ground beef green pepper onion tomatoes basil oregano garlic powder mozzarella cheese and cooked ziti or
macaroni
Ingredients
1 pound lean ground beef (ground chuck or ground round)
12 cup chopped onion
1 green bell pepper chopped about 12 cup
1 can (145 ounces) diced tomatoes undrained
1 can (8 ounces) tomato sauce
12 teaspoon dried leaf basil crumbled
12 teaspoon dried leaf oregano crumbled
12 teaspoon garlic powder or small clove garlic minced
1 12 teaspoons salt
14 teaspoon pepper
8 ounces ziti or elbow macaroni cooked and drained
2 cups (8 ounces) shredded mozzarella cheese divided
Preparation
Sauteacute ground beef onion and green bell pepper in a large skillet until onion is tender and beef is lightly browned Drain off excess
fat add tomatoes tomato sauce basil oregano garlic powder salt and pepper Stir well stir in ziti or elbow macaroni and 1 cup
of the cheese transfer to a 2 12-quart casserole Top with the remaining cup of cheese Bake at 350deg for 25 to 30 minutes or until
hot and bubbly
This baked ziti recipe serves 6
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 38
Baked Ziti I
Prep Time
20 Min
Cook Time
35 Min
Ready In
55 Min
Servings (Help) 10
US MetricCalculate
Original Recipe Yield 10 servings
Ingredients
1 pound dry ziti pasta
1 onion chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese sliced
1 12 cups sour cream
6 ounces mozzarella cheese shredded
2 tablespoons grated Parmesan cheese
Directions
1 Bring a large pot of lightly salted water to a boil Add ziti pasta and cook until al dente about 8 minutes
drain
2 In a large skillet brown onion and ground beef over medium heat Add spaghetti sauce and simmer 15
minutes
3 Preheat the oven to 350 degrees F (175 degrees C) Butter a 9x13 inch baking dish Layer as follows 12
of the ziti Provolone cheese sour cream 12 sauce mixture remaining ziti mozzarella cheese and
remaining sauce mixture Top with grated Parmesan cheese
4 Bake for 30 minutes in the preheated oven or until cheeses are melted
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 48
Crispy fish amp chips with mushy peas
ingredients
400g baking potatoes
2 tsp olive oil
2 slices white bread
2 white fish fillets such as haddock hoki pollock
1 tbsp plain flour seasoned
1 egg beaten
140g frozen peas with mint
2 tbsp cregraveme fraicircche
method
1 Heat oven to 200Cfan 180Cgas 4 Peel and chop the potatoes into thick chips then coss with the oliveoil and some salt Arrange on a large non-stick baking tray and roast for 20 mins turning halfway
2 Lightly toast the bread then pulse briefly in a food processor for coarse breadcrumbs Dust the fish inflour shaking off the excess then dip into the egg then breadcrumbs to coat thoroughly Roast the fishwith the chips for a further 20 mins until both are golden
3 Just before the fish and chips are ready boil the peas for 3-4 mins then drain and mash Stir in thecregraveme fraiche and season
nutrition per serving
484 kcalories protein 42g carbohydrate 58g fat 11 g saturated fat 3g fibre 6g sugar 4g salt 109 g
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 58
Cheese amp onion pork chops
ingredients
4 pork chops
2 tsp olive oil
1 tsp English mustard
4 tbsp caramelised onions from a jar
50g Cheshire cheese grated
1 tsp thyme chopped
methods
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 15 mins
1 Heat grill to high then place the chops on a grill pan rub with oil and season Grill for about 6 mins on
each side until golden 2 Spread a little mustard over one side of each chop then top with 1 tbsp onions Mix the cheese and
thyme sprinkle over the chops then grill until golden and bubbly
nutrition per serving
378 kcalories protein 36g carbohydrate 8g fat 23 g saturated fat 9g fibre 0g sugar 6g salt 056 g
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 68
Fish and chips are one of Britains favourite foods we eat them at the seaside for dinner from the fish and chip
shop Making battered fish at home is simple quick and easy as you can see in this battered fish recipe
Choose the freshest fish you can find frozen is also fine but make sure it is thoroughly defrosted first Prepare the batter and only dip the
fish at the last moment before plunging into hot oil to fry This way you will always have a light and crisp snap to the batter
Prep Time 20 minutes
Cook Time 8 minutes Batter resting 30 minutes Total Time 58 minutes Yield 4 Servings
Ingredients
2 oz55g all purpose - plain flour
2 oz55g corn starch cornflour
Sea salt and pepper
1 tsp baking powder
13 cup75ml dark beer
13 cup75ml sparkling water
1 lb450g white fish fillet preferably sustainable cod pollock or haddock
frac14 gallon1 litre vegetable oil or other frying oil
Preparation
In a large roomy bowl mix together the all but 2 tbsp of the flour cornstarch and baking powder Season lightly with a tiny pinch of salt and pepper
Using a fork and whisking continuously add the beer and the water to the flour mixture and continue mixing until you have a thick
smooth batter Place the batter in the fridge and rest for between 30 minutes and an hour
Meanwhile lay the halved fish fillets on a sheet of kitchen paper and pat dry Season very lightly with a little salt
In a deep thick bottomed saucepan chip pan or electric fryer (if you have one) heat the oil until sizzling hot (test by dropping a frac14 tspof the batter into the oil it should sizzle and crisp up immediately)
Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl Toss each fish fillet in the flour shake off any excess dipinto the batter then carefully lower each fillet into the hot oil Fry for approx 8 minutes or until the batter is crisp and golden turningthe fillets from time to time with a large slotted spoon
Using the same slotted spoon once cooked remove the fillets from the hot oil drain on kitchen paper and serve hot with chips (fries)
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 78
Fish and Chips
(English batter-fried fish with fried potato wedges)
As simple as it is satisfying fish and chips is classic English street food The first chip shop opened in
London in the mid 19th century and by the 1930s the shops were located in towns all over England
Fish and chips is classically served in a rolled up newspaper with a sprinkling of salt and a shake or two
of malt vinegar
Image by Salim Virji
4 servings
Ingredients
Flour -- 1 14 cups
Salt -- 1 teaspoon
Beer -- 1 14 cups
Egg yolk -- 1 Oil -- 1 tablespoon
Baking potatoes peeled cut 12-inch thick slices and soaked in cold water -- 4
Oil -- for deep frying
Fish (any firm white fish) cut into serving size pieces -- 1 12 to 2 pounds
Salt and pepper -- to taste
Egg white beaten until it forms stiff peaks -- 1
Flour -- 1 cup
Method
1 Sift the 1 14 cups flour and 1 teaspoon salt together into a large bowl Make a well in the
center and add the beer egg yolk and 1 tablespoon oil Beat well with a whisk until smooth
and then set aside to rest for about 30 minutes
2 Preheat oven to 200degF and heat oil in a fryer or deep pot to 365-375degF Drain the potatoes and
pat dry Add potatoes to the hot oil in batches dropping in one at a time to keep them from
sticking together Fry until well browned then drain and transfer to a paper towel-lined pan in
the oven to keep them warm Let the oil return to the proper temperature between batches
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 88
3 Season the fish fillets with salt and pepper Gently fold the whipped egg whites into the
prepared batter with a spatula Place the 1 cup flour into a large bowl Dip the fillets into the
flour coating them on all sides and shaking off the excess Set aside on a plate or platter
4 Working in batches dip the floured fish fillets into the batter and then gently drop into the hot
oil Fry until browned on all sides Remove from the oil and hold in the preheated oven while
you fry the remaining fillets5 Serve the fish and chips on tabloid newspapers with malt vinegar tartar sauce a sprinkling of
salt and a nice English ale
Variations
Cod sole and hake are the fish most commonly used to make fish and chips but any firm white-
fleshed fish will do
This beer batter is especially tasty but you can use your own favorite batter recipe
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 38
Baked Ziti I
Prep Time
20 Min
Cook Time
35 Min
Ready In
55 Min
Servings (Help) 10
US MetricCalculate
Original Recipe Yield 10 servings
Ingredients
1 pound dry ziti pasta
1 onion chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese sliced
1 12 cups sour cream
6 ounces mozzarella cheese shredded
2 tablespoons grated Parmesan cheese
Directions
1 Bring a large pot of lightly salted water to a boil Add ziti pasta and cook until al dente about 8 minutes
drain
2 In a large skillet brown onion and ground beef over medium heat Add spaghetti sauce and simmer 15
minutes
3 Preheat the oven to 350 degrees F (175 degrees C) Butter a 9x13 inch baking dish Layer as follows 12
of the ziti Provolone cheese sour cream 12 sauce mixture remaining ziti mozzarella cheese and
remaining sauce mixture Top with grated Parmesan cheese
4 Bake for 30 minutes in the preheated oven or until cheeses are melted
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 48
Crispy fish amp chips with mushy peas
ingredients
400g baking potatoes
2 tsp olive oil
2 slices white bread
2 white fish fillets such as haddock hoki pollock
1 tbsp plain flour seasoned
1 egg beaten
140g frozen peas with mint
2 tbsp cregraveme fraicircche
method
1 Heat oven to 200Cfan 180Cgas 4 Peel and chop the potatoes into thick chips then coss with the oliveoil and some salt Arrange on a large non-stick baking tray and roast for 20 mins turning halfway
2 Lightly toast the bread then pulse briefly in a food processor for coarse breadcrumbs Dust the fish inflour shaking off the excess then dip into the egg then breadcrumbs to coat thoroughly Roast the fishwith the chips for a further 20 mins until both are golden
3 Just before the fish and chips are ready boil the peas for 3-4 mins then drain and mash Stir in thecregraveme fraiche and season
nutrition per serving
484 kcalories protein 42g carbohydrate 58g fat 11 g saturated fat 3g fibre 6g sugar 4g salt 109 g
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 58
Cheese amp onion pork chops
ingredients
4 pork chops
2 tsp olive oil
1 tsp English mustard
4 tbsp caramelised onions from a jar
50g Cheshire cheese grated
1 tsp thyme chopped
methods
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 15 mins
1 Heat grill to high then place the chops on a grill pan rub with oil and season Grill for about 6 mins on
each side until golden 2 Spread a little mustard over one side of each chop then top with 1 tbsp onions Mix the cheese and
thyme sprinkle over the chops then grill until golden and bubbly
nutrition per serving
378 kcalories protein 36g carbohydrate 8g fat 23 g saturated fat 9g fibre 0g sugar 6g salt 056 g
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 68
Fish and chips are one of Britains favourite foods we eat them at the seaside for dinner from the fish and chip
shop Making battered fish at home is simple quick and easy as you can see in this battered fish recipe
Choose the freshest fish you can find frozen is also fine but make sure it is thoroughly defrosted first Prepare the batter and only dip the
fish at the last moment before plunging into hot oil to fry This way you will always have a light and crisp snap to the batter
Prep Time 20 minutes
Cook Time 8 minutes Batter resting 30 minutes Total Time 58 minutes Yield 4 Servings
Ingredients
2 oz55g all purpose - plain flour
2 oz55g corn starch cornflour
Sea salt and pepper
1 tsp baking powder
13 cup75ml dark beer
13 cup75ml sparkling water
1 lb450g white fish fillet preferably sustainable cod pollock or haddock
frac14 gallon1 litre vegetable oil or other frying oil
Preparation
In a large roomy bowl mix together the all but 2 tbsp of the flour cornstarch and baking powder Season lightly with a tiny pinch of salt and pepper
Using a fork and whisking continuously add the beer and the water to the flour mixture and continue mixing until you have a thick
smooth batter Place the batter in the fridge and rest for between 30 minutes and an hour
Meanwhile lay the halved fish fillets on a sheet of kitchen paper and pat dry Season very lightly with a little salt
In a deep thick bottomed saucepan chip pan or electric fryer (if you have one) heat the oil until sizzling hot (test by dropping a frac14 tspof the batter into the oil it should sizzle and crisp up immediately)
Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl Toss each fish fillet in the flour shake off any excess dipinto the batter then carefully lower each fillet into the hot oil Fry for approx 8 minutes or until the batter is crisp and golden turningthe fillets from time to time with a large slotted spoon
Using the same slotted spoon once cooked remove the fillets from the hot oil drain on kitchen paper and serve hot with chips (fries)
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 78
Fish and Chips
(English batter-fried fish with fried potato wedges)
As simple as it is satisfying fish and chips is classic English street food The first chip shop opened in
London in the mid 19th century and by the 1930s the shops were located in towns all over England
Fish and chips is classically served in a rolled up newspaper with a sprinkling of salt and a shake or two
of malt vinegar
Image by Salim Virji
4 servings
Ingredients
Flour -- 1 14 cups
Salt -- 1 teaspoon
Beer -- 1 14 cups
Egg yolk -- 1 Oil -- 1 tablespoon
Baking potatoes peeled cut 12-inch thick slices and soaked in cold water -- 4
Oil -- for deep frying
Fish (any firm white fish) cut into serving size pieces -- 1 12 to 2 pounds
Salt and pepper -- to taste
Egg white beaten until it forms stiff peaks -- 1
Flour -- 1 cup
Method
1 Sift the 1 14 cups flour and 1 teaspoon salt together into a large bowl Make a well in the
center and add the beer egg yolk and 1 tablespoon oil Beat well with a whisk until smooth
and then set aside to rest for about 30 minutes
2 Preheat oven to 200degF and heat oil in a fryer or deep pot to 365-375degF Drain the potatoes and
pat dry Add potatoes to the hot oil in batches dropping in one at a time to keep them from
sticking together Fry until well browned then drain and transfer to a paper towel-lined pan in
the oven to keep them warm Let the oil return to the proper temperature between batches
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 88
3 Season the fish fillets with salt and pepper Gently fold the whipped egg whites into the
prepared batter with a spatula Place the 1 cup flour into a large bowl Dip the fillets into the
flour coating them on all sides and shaking off the excess Set aside on a plate or platter
4 Working in batches dip the floured fish fillets into the batter and then gently drop into the hot
oil Fry until browned on all sides Remove from the oil and hold in the preheated oven while
you fry the remaining fillets5 Serve the fish and chips on tabloid newspapers with malt vinegar tartar sauce a sprinkling of
salt and a nice English ale
Variations
Cod sole and hake are the fish most commonly used to make fish and chips but any firm white-
fleshed fish will do
This beer batter is especially tasty but you can use your own favorite batter recipe
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 48
Crispy fish amp chips with mushy peas
ingredients
400g baking potatoes
2 tsp olive oil
2 slices white bread
2 white fish fillets such as haddock hoki pollock
1 tbsp plain flour seasoned
1 egg beaten
140g frozen peas with mint
2 tbsp cregraveme fraicircche
method
1 Heat oven to 200Cfan 180Cgas 4 Peel and chop the potatoes into thick chips then coss with the oliveoil and some salt Arrange on a large non-stick baking tray and roast for 20 mins turning halfway
2 Lightly toast the bread then pulse briefly in a food processor for coarse breadcrumbs Dust the fish inflour shaking off the excess then dip into the egg then breadcrumbs to coat thoroughly Roast the fishwith the chips for a further 20 mins until both are golden
3 Just before the fish and chips are ready boil the peas for 3-4 mins then drain and mash Stir in thecregraveme fraiche and season
nutrition per serving
484 kcalories protein 42g carbohydrate 58g fat 11 g saturated fat 3g fibre 6g sugar 4g salt 109 g
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 58
Cheese amp onion pork chops
ingredients
4 pork chops
2 tsp olive oil
1 tsp English mustard
4 tbsp caramelised onions from a jar
50g Cheshire cheese grated
1 tsp thyme chopped
methods
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 15 mins
1 Heat grill to high then place the chops on a grill pan rub with oil and season Grill for about 6 mins on
each side until golden 2 Spread a little mustard over one side of each chop then top with 1 tbsp onions Mix the cheese and
thyme sprinkle over the chops then grill until golden and bubbly
nutrition per serving
378 kcalories protein 36g carbohydrate 8g fat 23 g saturated fat 9g fibre 0g sugar 6g salt 056 g
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 68
Fish and chips are one of Britains favourite foods we eat them at the seaside for dinner from the fish and chip
shop Making battered fish at home is simple quick and easy as you can see in this battered fish recipe
Choose the freshest fish you can find frozen is also fine but make sure it is thoroughly defrosted first Prepare the batter and only dip the
fish at the last moment before plunging into hot oil to fry This way you will always have a light and crisp snap to the batter
Prep Time 20 minutes
Cook Time 8 minutes Batter resting 30 minutes Total Time 58 minutes Yield 4 Servings
Ingredients
2 oz55g all purpose - plain flour
2 oz55g corn starch cornflour
Sea salt and pepper
1 tsp baking powder
13 cup75ml dark beer
13 cup75ml sparkling water
1 lb450g white fish fillet preferably sustainable cod pollock or haddock
frac14 gallon1 litre vegetable oil or other frying oil
Preparation
In a large roomy bowl mix together the all but 2 tbsp of the flour cornstarch and baking powder Season lightly with a tiny pinch of salt and pepper
Using a fork and whisking continuously add the beer and the water to the flour mixture and continue mixing until you have a thick
smooth batter Place the batter in the fridge and rest for between 30 minutes and an hour
Meanwhile lay the halved fish fillets on a sheet of kitchen paper and pat dry Season very lightly with a little salt
In a deep thick bottomed saucepan chip pan or electric fryer (if you have one) heat the oil until sizzling hot (test by dropping a frac14 tspof the batter into the oil it should sizzle and crisp up immediately)
Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl Toss each fish fillet in the flour shake off any excess dipinto the batter then carefully lower each fillet into the hot oil Fry for approx 8 minutes or until the batter is crisp and golden turningthe fillets from time to time with a large slotted spoon
Using the same slotted spoon once cooked remove the fillets from the hot oil drain on kitchen paper and serve hot with chips (fries)
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 78
Fish and Chips
(English batter-fried fish with fried potato wedges)
As simple as it is satisfying fish and chips is classic English street food The first chip shop opened in
London in the mid 19th century and by the 1930s the shops were located in towns all over England
Fish and chips is classically served in a rolled up newspaper with a sprinkling of salt and a shake or two
of malt vinegar
Image by Salim Virji
4 servings
Ingredients
Flour -- 1 14 cups
Salt -- 1 teaspoon
Beer -- 1 14 cups
Egg yolk -- 1 Oil -- 1 tablespoon
Baking potatoes peeled cut 12-inch thick slices and soaked in cold water -- 4
Oil -- for deep frying
Fish (any firm white fish) cut into serving size pieces -- 1 12 to 2 pounds
Salt and pepper -- to taste
Egg white beaten until it forms stiff peaks -- 1
Flour -- 1 cup
Method
1 Sift the 1 14 cups flour and 1 teaspoon salt together into a large bowl Make a well in the
center and add the beer egg yolk and 1 tablespoon oil Beat well with a whisk until smooth
and then set aside to rest for about 30 minutes
2 Preheat oven to 200degF and heat oil in a fryer or deep pot to 365-375degF Drain the potatoes and
pat dry Add potatoes to the hot oil in batches dropping in one at a time to keep them from
sticking together Fry until well browned then drain and transfer to a paper towel-lined pan in
the oven to keep them warm Let the oil return to the proper temperature between batches
832019 Italian and British Cuisine
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3 Season the fish fillets with salt and pepper Gently fold the whipped egg whites into the
prepared batter with a spatula Place the 1 cup flour into a large bowl Dip the fillets into the
flour coating them on all sides and shaking off the excess Set aside on a plate or platter
4 Working in batches dip the floured fish fillets into the batter and then gently drop into the hot
oil Fry until browned on all sides Remove from the oil and hold in the preheated oven while
you fry the remaining fillets5 Serve the fish and chips on tabloid newspapers with malt vinegar tartar sauce a sprinkling of
salt and a nice English ale
Variations
Cod sole and hake are the fish most commonly used to make fish and chips but any firm white-
fleshed fish will do
This beer batter is especially tasty but you can use your own favorite batter recipe
832019 Italian and British Cuisine
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Cheese amp onion pork chops
ingredients
4 pork chops
2 tsp olive oil
1 tsp English mustard
4 tbsp caramelised onions from a jar
50g Cheshire cheese grated
1 tsp thyme chopped
methods
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 15 mins
1 Heat grill to high then place the chops on a grill pan rub with oil and season Grill for about 6 mins on
each side until golden 2 Spread a little mustard over one side of each chop then top with 1 tbsp onions Mix the cheese and
thyme sprinkle over the chops then grill until golden and bubbly
nutrition per serving
378 kcalories protein 36g carbohydrate 8g fat 23 g saturated fat 9g fibre 0g sugar 6g salt 056 g
832019 Italian and British Cuisine
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Fish and chips are one of Britains favourite foods we eat them at the seaside for dinner from the fish and chip
shop Making battered fish at home is simple quick and easy as you can see in this battered fish recipe
Choose the freshest fish you can find frozen is also fine but make sure it is thoroughly defrosted first Prepare the batter and only dip the
fish at the last moment before plunging into hot oil to fry This way you will always have a light and crisp snap to the batter
Prep Time 20 minutes
Cook Time 8 minutes Batter resting 30 minutes Total Time 58 minutes Yield 4 Servings
Ingredients
2 oz55g all purpose - plain flour
2 oz55g corn starch cornflour
Sea salt and pepper
1 tsp baking powder
13 cup75ml dark beer
13 cup75ml sparkling water
1 lb450g white fish fillet preferably sustainable cod pollock or haddock
frac14 gallon1 litre vegetable oil or other frying oil
Preparation
In a large roomy bowl mix together the all but 2 tbsp of the flour cornstarch and baking powder Season lightly with a tiny pinch of salt and pepper
Using a fork and whisking continuously add the beer and the water to the flour mixture and continue mixing until you have a thick
smooth batter Place the batter in the fridge and rest for between 30 minutes and an hour
Meanwhile lay the halved fish fillets on a sheet of kitchen paper and pat dry Season very lightly with a little salt
In a deep thick bottomed saucepan chip pan or electric fryer (if you have one) heat the oil until sizzling hot (test by dropping a frac14 tspof the batter into the oil it should sizzle and crisp up immediately)
Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl Toss each fish fillet in the flour shake off any excess dipinto the batter then carefully lower each fillet into the hot oil Fry for approx 8 minutes or until the batter is crisp and golden turningthe fillets from time to time with a large slotted spoon
Using the same slotted spoon once cooked remove the fillets from the hot oil drain on kitchen paper and serve hot with chips (fries)
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 78
Fish and Chips
(English batter-fried fish with fried potato wedges)
As simple as it is satisfying fish and chips is classic English street food The first chip shop opened in
London in the mid 19th century and by the 1930s the shops were located in towns all over England
Fish and chips is classically served in a rolled up newspaper with a sprinkling of salt and a shake or two
of malt vinegar
Image by Salim Virji
4 servings
Ingredients
Flour -- 1 14 cups
Salt -- 1 teaspoon
Beer -- 1 14 cups
Egg yolk -- 1 Oil -- 1 tablespoon
Baking potatoes peeled cut 12-inch thick slices and soaked in cold water -- 4
Oil -- for deep frying
Fish (any firm white fish) cut into serving size pieces -- 1 12 to 2 pounds
Salt and pepper -- to taste
Egg white beaten until it forms stiff peaks -- 1
Flour -- 1 cup
Method
1 Sift the 1 14 cups flour and 1 teaspoon salt together into a large bowl Make a well in the
center and add the beer egg yolk and 1 tablespoon oil Beat well with a whisk until smooth
and then set aside to rest for about 30 minutes
2 Preheat oven to 200degF and heat oil in a fryer or deep pot to 365-375degF Drain the potatoes and
pat dry Add potatoes to the hot oil in batches dropping in one at a time to keep them from
sticking together Fry until well browned then drain and transfer to a paper towel-lined pan in
the oven to keep them warm Let the oil return to the proper temperature between batches
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 88
3 Season the fish fillets with salt and pepper Gently fold the whipped egg whites into the
prepared batter with a spatula Place the 1 cup flour into a large bowl Dip the fillets into the
flour coating them on all sides and shaking off the excess Set aside on a plate or platter
4 Working in batches dip the floured fish fillets into the batter and then gently drop into the hot
oil Fry until browned on all sides Remove from the oil and hold in the preheated oven while
you fry the remaining fillets5 Serve the fish and chips on tabloid newspapers with malt vinegar tartar sauce a sprinkling of
salt and a nice English ale
Variations
Cod sole and hake are the fish most commonly used to make fish and chips but any firm white-
fleshed fish will do
This beer batter is especially tasty but you can use your own favorite batter recipe
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 68
Fish and chips are one of Britains favourite foods we eat them at the seaside for dinner from the fish and chip
shop Making battered fish at home is simple quick and easy as you can see in this battered fish recipe
Choose the freshest fish you can find frozen is also fine but make sure it is thoroughly defrosted first Prepare the batter and only dip the
fish at the last moment before plunging into hot oil to fry This way you will always have a light and crisp snap to the batter
Prep Time 20 minutes
Cook Time 8 minutes Batter resting 30 minutes Total Time 58 minutes Yield 4 Servings
Ingredients
2 oz55g all purpose - plain flour
2 oz55g corn starch cornflour
Sea salt and pepper
1 tsp baking powder
13 cup75ml dark beer
13 cup75ml sparkling water
1 lb450g white fish fillet preferably sustainable cod pollock or haddock
frac14 gallon1 litre vegetable oil or other frying oil
Preparation
In a large roomy bowl mix together the all but 2 tbsp of the flour cornstarch and baking powder Season lightly with a tiny pinch of salt and pepper
Using a fork and whisking continuously add the beer and the water to the flour mixture and continue mixing until you have a thick
smooth batter Place the batter in the fridge and rest for between 30 minutes and an hour
Meanwhile lay the halved fish fillets on a sheet of kitchen paper and pat dry Season very lightly with a little salt
In a deep thick bottomed saucepan chip pan or electric fryer (if you have one) heat the oil until sizzling hot (test by dropping a frac14 tspof the batter into the oil it should sizzle and crisp up immediately)
Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl Toss each fish fillet in the flour shake off any excess dipinto the batter then carefully lower each fillet into the hot oil Fry for approx 8 minutes or until the batter is crisp and golden turningthe fillets from time to time with a large slotted spoon
Using the same slotted spoon once cooked remove the fillets from the hot oil drain on kitchen paper and serve hot with chips (fries)
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 78
Fish and Chips
(English batter-fried fish with fried potato wedges)
As simple as it is satisfying fish and chips is classic English street food The first chip shop opened in
London in the mid 19th century and by the 1930s the shops were located in towns all over England
Fish and chips is classically served in a rolled up newspaper with a sprinkling of salt and a shake or two
of malt vinegar
Image by Salim Virji
4 servings
Ingredients
Flour -- 1 14 cups
Salt -- 1 teaspoon
Beer -- 1 14 cups
Egg yolk -- 1 Oil -- 1 tablespoon
Baking potatoes peeled cut 12-inch thick slices and soaked in cold water -- 4
Oil -- for deep frying
Fish (any firm white fish) cut into serving size pieces -- 1 12 to 2 pounds
Salt and pepper -- to taste
Egg white beaten until it forms stiff peaks -- 1
Flour -- 1 cup
Method
1 Sift the 1 14 cups flour and 1 teaspoon salt together into a large bowl Make a well in the
center and add the beer egg yolk and 1 tablespoon oil Beat well with a whisk until smooth
and then set aside to rest for about 30 minutes
2 Preheat oven to 200degF and heat oil in a fryer or deep pot to 365-375degF Drain the potatoes and
pat dry Add potatoes to the hot oil in batches dropping in one at a time to keep them from
sticking together Fry until well browned then drain and transfer to a paper towel-lined pan in
the oven to keep them warm Let the oil return to the proper temperature between batches
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 88
3 Season the fish fillets with salt and pepper Gently fold the whipped egg whites into the
prepared batter with a spatula Place the 1 cup flour into a large bowl Dip the fillets into the
flour coating them on all sides and shaking off the excess Set aside on a plate or platter
4 Working in batches dip the floured fish fillets into the batter and then gently drop into the hot
oil Fry until browned on all sides Remove from the oil and hold in the preheated oven while
you fry the remaining fillets5 Serve the fish and chips on tabloid newspapers with malt vinegar tartar sauce a sprinkling of
salt and a nice English ale
Variations
Cod sole and hake are the fish most commonly used to make fish and chips but any firm white-
fleshed fish will do
This beer batter is especially tasty but you can use your own favorite batter recipe
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 78
Fish and Chips
(English batter-fried fish with fried potato wedges)
As simple as it is satisfying fish and chips is classic English street food The first chip shop opened in
London in the mid 19th century and by the 1930s the shops were located in towns all over England
Fish and chips is classically served in a rolled up newspaper with a sprinkling of salt and a shake or two
of malt vinegar
Image by Salim Virji
4 servings
Ingredients
Flour -- 1 14 cups
Salt -- 1 teaspoon
Beer -- 1 14 cups
Egg yolk -- 1 Oil -- 1 tablespoon
Baking potatoes peeled cut 12-inch thick slices and soaked in cold water -- 4
Oil -- for deep frying
Fish (any firm white fish) cut into serving size pieces -- 1 12 to 2 pounds
Salt and pepper -- to taste
Egg white beaten until it forms stiff peaks -- 1
Flour -- 1 cup
Method
1 Sift the 1 14 cups flour and 1 teaspoon salt together into a large bowl Make a well in the
center and add the beer egg yolk and 1 tablespoon oil Beat well with a whisk until smooth
and then set aside to rest for about 30 minutes
2 Preheat oven to 200degF and heat oil in a fryer or deep pot to 365-375degF Drain the potatoes and
pat dry Add potatoes to the hot oil in batches dropping in one at a time to keep them from
sticking together Fry until well browned then drain and transfer to a paper towel-lined pan in
the oven to keep them warm Let the oil return to the proper temperature between batches
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 88
3 Season the fish fillets with salt and pepper Gently fold the whipped egg whites into the
prepared batter with a spatula Place the 1 cup flour into a large bowl Dip the fillets into the
flour coating them on all sides and shaking off the excess Set aside on a plate or platter
4 Working in batches dip the floured fish fillets into the batter and then gently drop into the hot
oil Fry until browned on all sides Remove from the oil and hold in the preheated oven while
you fry the remaining fillets5 Serve the fish and chips on tabloid newspapers with malt vinegar tartar sauce a sprinkling of
salt and a nice English ale
Variations
Cod sole and hake are the fish most commonly used to make fish and chips but any firm white-
fleshed fish will do
This beer batter is especially tasty but you can use your own favorite batter recipe
832019 Italian and British Cuisine
httpslidepdfcomreaderfullitalian-and-british-cuisine 88
3 Season the fish fillets with salt and pepper Gently fold the whipped egg whites into the
prepared batter with a spatula Place the 1 cup flour into a large bowl Dip the fillets into the
flour coating them on all sides and shaking off the excess Set aside on a plate or platter
4 Working in batches dip the floured fish fillets into the batter and then gently drop into the hot
oil Fry until browned on all sides Remove from the oil and hold in the preheated oven while
you fry the remaining fillets5 Serve the fish and chips on tabloid newspapers with malt vinegar tartar sauce a sprinkling of
salt and a nice English ale
Variations
Cod sole and hake are the fish most commonly used to make fish and chips but any firm white-
fleshed fish will do
This beer batter is especially tasty but you can use your own favorite batter recipe
