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Summer Childhood Food Memories with Derry Clarke

Thursday, 6 May 2010

Fish and Chips

Ingredients:

. 4 x 160g cod fillets

For the batter:

. 150g plain flour, sifted
. 10g fresh yeast, crumbled or 1 teaspoon dried yeast
. 250ml beer
. 80g potato, peeled and grated
. 1 shallot, peeled and diced
. 2 cloves of garlic, peeled and crushed

For the chips:

. Maris piper potatoes:

For the batter:

Method:

1. Mix 150g flour and the yeast together lightly in a bowl.
2. Gradually whisk in the beer.
3. Add the remaining better ingredients and mix well.
4. Leave to ferment in a warm place for 30 minutes.
5. Preheat the deep fat fryer to 170C. Toss the cod in seasoned flour. Tap off the excess flour and dip the cod in the batter. Remove the excess and cook in the deep fat fryer for 8-10 minutes.

For the Chips:

Method:

1. Cut the potatoes in into strips.
2. Blanch strips of potato for 2 minutes, then transfer to a preheated deep fat fryer at 170C and cook until golden brown.
3. Shake with salt and malt vinegar

Tartar Sauce:

Ingredients:

. 25g gerkins
. 25g capers
. 4 tablespoons mayonnaise
. Juice of ¼ of a lemon
. Salt and freshly ground pepper

Method:

1. Pulverise the gerkins and capers in food processor.
2. Add the mayonnaise and lemon juice
3. Season to taste.

Neopolitan Ice Cream with Wafers


Neopolitan Ice Cream with Wafers

Basic Recipe

Ice
1 can condensed milk
½ cup milk
½ cup sugar
2 egg yolks
1 vanilla pod
(flavouring for other layers: strawberry, chocolate)

Method:


1. Set up blender
2. Separate yolks, place in a bowl and whisk
3. Pour condensed milk and milk, whisk again
4. Add mix to blender, blend adding ice chips constantly until it reaches right consistency
5. Freeze

For Neopolitan make each layers one at a time.
Layer first in terrine mould and freeze, make second layer, top it and freeze again.
Make the third layer, top it and freeze again.(;eave in freezer for 4 hours)

Wafer recipe (Tuille)

Ingredients:

. 373g icing sugar
. 375g melted butter
. 300g flour
. 300g egg whites

Method:

Using a mixer and k beater, mix icing sugar and flour together, then add egg whites and butter. Leave to set in the fridge for an hour.

Spread mix on template over grease proof paper, continue to do so until you have enough wafers to serve.
Bake in oven for aprox 5-10 mins until golden brown.
Peal off grease proof paper and leave on cool surface to set.

Serve when cooled down.

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