Fishfingers and ketchup

This may seem a bit like a child’s meal but it tasted nice and is fit for adults. I was a bit apprehensive about making the tomato ketchup but surprisingly it turned out to taste like tomato ketchup! – Who would have thought that?!

In other news, just came back from Marrakech. More posts about that to come!

Random event I would love, but not expecting this summer, is to have a barbecue!

That is the news over.

The tomato ketchup, I think, made roughly 500ml but as I never measured, that is a guess . If you keep it in a air tight container in the fridge, it should last a few weeks!

IMG_1566

Serves: 2
Prep Time: 30 minutes
Cooking Time: 1 hour

Ingredients:

Fish fingers:
2 cod fillets, skinless, boneless, cut into the shape of fish fingers
3-4 slices of white bread, blitzed to make bread crumbs (or buy bread crumbs)
1 egg
50g flour
Olive oil
Salt & black pepper

Tomato Ketchup:
1 onion , finely chopped
1 celery finely chopped
1 1/2 tbsp olive oil
1 garlic cloves , sliced
1/2 tsp ground coriander
1/2 cinnamon stick
1/2 tsp allspice
Pinch of ground black pepper
1 tsp celery salt
500g of a variety of ripe tomatoes , roughly chopped
Squeeze of tomato purée
Few drops of tabasco sauce
50ml white wine vinegar
2 tbsp golden caster sugar

New Potatoes in Garlic Butter:
3 Garlic cloves, finely chopped
New potatoes
2-3 tbsp butter
Sea salt
Olive Oil
Handful of fresh parsley, roughly chopped

Method:

Fish fingers:
Preheat oven to 200 Deg C.
Pour oil on a baking tray
Add the baking to the oven, for at least 15 minutes (to heat up the oil).
Season the flour
Dip the fish in flour
Dip the fish in the eggs
Dip the fish in the bread crumbs
Put the fish on the baking tray, which has been in the oven
Cook for 12-15 minutes, or until done, flipping the fish fingers over half way through.

Tomato Ketchup:
Heat the oil in a pot.
Add the onions and celery.
Sweat them for 5 minutes.
Add the garlic and cook for a minute or two.
Add the spices and cook for 1 min.
Add all remaining ingredients and bring to the boil.
Simmer for 30 minutes – 1 hr or until the tomatoes have broken down h and the sauce has reduced.
Whizz the sauce until smooth.
Sieve into a bowl.
If it seems runny, reduce further.
Put the ketchup in a container and place in the fridge.

New Potatoes in Garlic Butter:
Preheat oven to 200 Deg C.
Drizzle some olive oil on a baking tray and add to the oven.
Par boil the new potatoes.
Place them on the baking tray, which has been in the oven, with some sea salt.
Cook for 25-30 minutes, or until crispy.
Melt the butter in a pot.
Add the garlic to the pot.
Cook for a minute.
Add the potatoes to the pot and toss, so all the potatoes get covered in the garlic butter.
Take off the heat.
Add the parsley and toss.

Serve!
Eat!
Enjoy!

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