Ep 2 - Fish and chips
Crumbed fish and chips
Serves 4
3 Tbsp olive oil
1/2 loaf wholemeal bread, processed into crumbs
Pinch white pepper
Pinch salt
4 x 100g fillets snapper
2 tsp Dijon mustard
Preheat oven to 180 degrees C.
Heat olive oil in a heavy-based pan.
Add breadcrumbs, pepper and salt and stir fry for 3-5 minutes or
until crisp.
Paint top side of snapper with mustard.
Pat breadcrumbs onto the mustard.
Place on a baking sheet on a baking tray.
Bake in preheated oven for 5 minutes.
Kumara chips
Serves 4
4 kumara, cut into chunky chips
3 Tbsp olive oil
Pinch white pepper
Pinch salt
Preheat oven to 180 degrees C.
Line a baking tray with baking paper.
Place kumara chips in a bowl.
Drizzle with olive oil and sprinkle with pepper and salt and
mix.
Lay chips out in a single layer on the baking tray.
Bake in preheated oven for 10-12 minutes or until tender and
golden.
Pepperanato purée
3 onions, peeled, finely sliced
1 Tbsp olive oil
2 cloves garlic, crushed
500g Roma tomatoes
4 red peppers char grilled, skinned, deseeded, and thinly
sliced
Pinch salt
Black pepper to taste
Handful of fresh basil
Heat olive oil a heavy-based saucepan.
Add onions and garlic and sweat until onions are translucent.
Blanch, refresh and skin tomatoes. Cut into quarters and add to
onions.
Add peppers and cook for 2-3 minutes or until most of the liquid
has evaporated.
Add basil and purée with a stick blender or in a food
processor.
Season to taste.
Average per 450g
serve
Food
Truck
Fish and chips
Energy 2423
5138
Protein
27g
38g
Total fat
25g 57g
Saturated fat
5g 27g
Carbohydrate
62g
143g
Sodium
547mg
869mg
