Wednesday, 30 July 2014

Grown up fish fingers #MultifryChallenge

Grown up fish fingers with Tartar sauce

As part of the recent launch of the Multifry multicooker, DeLonghi have asked a number of food bloggers to take part in the #MultifryChallenge. The aim is to use this new super-appliance to cook all meals for a week. 

The Multifry may boast about it's patent-pending Surround Heat System but luckily for me it is very easy to set up and even easier to use which is just as well – I think I am allergic to lengthy instruction manuals). The appliance doesn't come with a cookbook but DeLonghi have gone one better by launching a recipe app instead.


The app is a really smart move as you have to get used to slightly different methods of cooking – which you can quickly apply to your own recipes. So lets get down to business. How does the Multifry work? Well, there's a thermostat with 4 settings, two heat options (dual heat or top only heat), a dinky timer which you can pop out and carry in your pocket and a small measure for adding oil. The large bowl allows you to cook family-sized meals with ease and there's a (removable) paddle for recipes which require stirring. To use you have to set your thermostat, select your heat option, place food in the bowl and then turn on. Easy peasy.

I have used the Multifry a number of times already and have found that it cooks fast, requires very little oil (even less than some app recipes suggest) and can indeed make very good fries and even better roast potatoes. It's also very easy to clean – a huge plus. The only downsides are that the fan, which provides the surround heat, is a little noisy and that it takes up quite a bit of counter space. 

To start off the #MultifryChallenge I tried making the perennial family favourite - fish fingers - from scratch. Normally I would buy ready-made but I have to tell you making your own could not be simpler and they are far healthier and incredibly tasty to boot. My son, a picky, fussy, so-and-so, ate his entire plate and refused to share which is a first.

Grown up fish fingers with Tartar sauce

For the tartar sauce
4 heaped tbsp mayonnaise
1 tbsp dill pickles
1 tbsp capers
1 tbsp lemon juice
1 tsp fresh dill, finely chopped (optional)

Method
1. Put all the ingredients in a food processor and blitz for a few seconds until combined.
Alternatively finely chop the pickles, capers and dill and mix with the mayonnaise and lemon juice.

For the fish fingers
Serves 4 
1 egg, lightly beaten
100g | 3.5oz plain flour
100g | 3.5oz Panko breadcrumbs
400g | 14oz skinless firm white fish, sliced into strips
Salt and pepper
Pinch chilli powder or seasoning of your choice
Rapeseed oil

Multifry method
1. Put the egg, flour and Panko on three separate plates.
2. Add salt, pepper and seasoning of your choice to the breadcrumbs.
3. Coat each fish strip with the flour, then dip into the egg and finally thoroughly coat with the Panko.
4. Fill the measuring cup to level 4 with rapeseed oil and add to the Multifry bowl (first remove the paddle which is not needed in this recipe).
5. Arrange the fish on the bowl making sure they are not overlapping.
6. Set the timer to 8 minutes. Set the thermostat to position 4, press the bottom heating element button and turn the Multifry on.
7. When the timer beeps, open the cover and carefully flip each strip over using tongs. Start the timer again and cook for a further 8 minutes or until the fish fingers are golden.
8. Serve with the tartar sauce and quartered lemons on the side.

Notes: I used cod to make these but hake and plaice work well too. You can also cook chicken breast strips using the same method.

Frying method
In the absence of a Multifry you can fry these – you will need enough rapeseed oil to fill a deep-fat fryer or a deep-sided frying pan.

Method
1. Heat the oil in a large frying pan (or deep fat fryer) to 190C (375F) and fry the fish fingers for a couple of minutes until golden. You may need to do this in batches.
2. Drain on kitchen towels before serving.


Grown up fish fingers with Tartar sauce
Grown up fish fingers with Tartar sauce


Monday, 28 July 2014

#CookBlogShare round up 21 – 27 July

I was wondering today just how many food blogs are out there. Thousands, certainly. Hundreds of thousands? More? Finding and interacting with other food bloggers is essential and #CookBlogShare has certainly helped me keep up with what you are all cooking and baking week to week.

I am hoping to arrange a food blogger tweetup in early September for those of us in London (or within travelling distance) so if any #CookBlogShare linkers are up for it please leave a comment on this post and I will put my organiser hat on and try to figure out the logistics. In the meantime I hope you will keep coming back each week and linking any recipes new or old and help to spread the word so this party can become bigger and better. 

This Puy Lentil & Carrot Tabbouleh from Cherrapeno caught my eye as it's just a little bit different and I am always on the look out for fresh salad /light dish recipes. On my to-make list!
I have to admit that I am not a dab hand at making sponge rolls. My inner Mary Berry is clearly out to lunch whenever I attempt one as they invariably break! This light sponge roll with yogurt and raspberries looks perfect, fresh and summery however and the handy step by step images may just give me the incentive to try again... Thanks for linking Alida!


I have recently rediscovered the appeal of tray bakes. They are so easy to throw together and such crowd pleasers - I recently baked a chocolate tray bake for my daughter's end of school party which may have just made me 30 lifelong fans. This Lemon Drizzle Traybake from the Foodie Couple blog looks moist and utterly irresistible. Hand me a cup of tea and a few slices please...


Directly below is a brand new #CookBlogShare ‘linky’ ready for you to add any recipe posts you would like to share. All recipes and food bloggers are welcome. There's no theme to follow and you can link any recipe sweet or savoury, old or new. All I ask is that you display the badge and link back to this post. 

#CookBlogShare guidelines

• Link up your post using the InLinkz tool below
• Please add the “Cook, Blog, Share” badge to your post and link back to this page. If you need help tweet me (@supergolden88) or comment below and I will walk you through it : )
• Spread the word - lets get this party started! 
• Come back next Monday to check the write up and join a new #CookBlogShare link party.
• Tweet me your entry @supergolden88 using #CookBlogShare hashtag and I will RT.
• Do check the other entries if you get a chance and share the comment love.


Link and share your recipes to #CookBlogShare week of 28 – 3 August