Sunday, July 12, 2009

Windward Muffins

Windward Muffins

This recipe is a tradition at the
Camden Windward House Bed
and Breakfast. The Windward
House is in Camden Maine ,
the Jewel of the Mid Coast.

1 cup flour
1 cup oats
3/4 cup brown sugar
3/4 tsp baking soda
3/4 tsp baking powder
1/2 cup walnuts
1 egg
3/4 cup milk
1/3 cup vegetable oil

Combine wet ingredients.
Add dry ingredients (except nuts)
and stir until just moistened.
Add nuts.
Put into greased muffin tins (2/3 full).
Sprinkle with cinnamon sugar.

Bake at 375 for 18-20 minutes.
Source: the_witchy_kitchenyahoogroups

(These muffins sound delicious mmm)

Tuesday, July 07, 2009

English Style Fish 'n Chips

English Fish 'n Chips

Fish 'n Chips Seafood Batter Mix is the perfect coating for making great tasting deep fried fish. For an English-style treat, serve with French fries, known as "chips" to the English.

Makes 6 servings.

Prep Time: 10 minutes

Cook Time: 15 minutes

Vegetable oil for frying

1 cup McCormick® Fish 'n Chips Seafood Batter Mix

2/3 cup water

1 pound cod fillets, cut into serving size pieces

Malt vinegar (optional)

1. Pour oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat.

2. Stir 1 cup Batter Mix and water in medium bowl until smooth.

3. Dip cod fillets into batter.

4. Fry fish, a few pieces at a time, 3 to 5 minutes or until golden brown, turning once to brown evenly. Drain on paper towels. Serve with malt vinegar and French fries or fried potato wedges, if desired.

Test Kitchen Tip: Substitute pollock, halibut or tilapia for the cod.

Calories: 242

Fat: 14 g

Carbohydrates: 13 g

Cholesterol: 37 mg

Sodium: 606 mg

Fiber: 0 g

Protein: 16 g

per serving


English White Cod and Chips Recipe

Serves/Makes: 4

•2 pounds (1 kg) firm boneless white cod fillets, patted dry
•5 cups (1.25 L) vegetable oil
•1 cup (250 mL) peanut oil
•1 cup (140 g) flour
•1/4 cup (60 mL) rice flour or cornstarch
•1 egg
•1 1/4 cups (310 mL) amber ale
•1 teaspoon (5 mL) salt
•1/2 teaspoon (2.5 mL) white pepper

How to cook English White Cod and Chips:

1.Heat vegetable oil and peanut oil into a Dutch or large, sturdy saucepan at least twice as large as the measure of oil (12-cup / 3-L).
2.Into a large shallow bowl, whisk together flour and rice flour or cornstarch.
3.Into a clean bowl, beat together egg, amber ale, salt and white pepper, until smooth.
4.Slowly whisk egg mixture into flour mixture, until smooth.
5.Dip fish fillets, one at a time, into batter.
6.Deep-fry into batches into hot (375°F / 190°C) oil for 4 to 7 minutes, depending on size and thickness of fish.
7.Do not crowd fish into hot oil, or it will be soggy.
8.Using a long-handle slotted spoon or tongs, turn fish over as often as needed for an even frying.
9.Remove when golden brown.
10.Leave to drain onto paper toweling before serving.
11.Serve along with French fries or potato chips.

The carbonation in beer helps create a light, crisp crust.
Peanut oil will help prevent the oil from smoking.
Choose dense white fish (cod, haddock...), that will not fall apart when fried.
Cut fish into uniform pieces so it that it cooks evenly be sure to pat dry fish with paper toweling to absorb extra moisture before dipping it into batter.
Serve along with French fries or potato chips.

Fish and chips (also "fish 'n' chips"), a popular take-away food with British origins, consists of deep-fried fish in batter or breadcrumbs with deep-fried chipped (slab-cut) potatoes.
This recipe for English White Cod and Chips serves/makes: 4

Perfect Fish 'n' Chips

Perfect Fish 'n' Chips