Tag Archives: Fish & Chips

Food for Friday

I love food! I say that a lot yes but with me that is little bit of an understatement. One day hope to become a full fledged cookbook author and cooking show host with all the bells and whistles but for now we will have to settle for this blog reporting from out on the ocean. Seeing as how I can’t post videos, might as well write recipes until my hands fall off starting with this past Friday.

These are recipes for lunch and dinner because breakfast is taken care of by the night cook but my digital collection of recipes has some awesome breakfast recipes (wink wink). You can get a copy at the end of the blog for $2.50 Canadian but enough of that on with the recipes.

Lunch this day consisted of french onion soup. This is a alcohol free french onion soup because we are on a dry ship. You can follow along with this video for the recipe.

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You could also take it a step further and make your own croutons.

Ingredients

  • about 4-6 slices of thick cut bread
  • garlic powder
  • salt and pepper
  • basil
  • and olive oil

Directions

I never gave any amounts because you will just sprinkle a little of everything all over the bread and drizzle with  olive oil. Dice the bread into 1/2 inch cubes and spread over a parchment lined baking sheet. Sprinkle your desired amount like a pinch of garlic, couple cracks of pepper and sprinkle of salt. Maybe a 1/2 tsp of dried basil. Next give it a good drizzle of olive oil and toss it around to coat well. Bake that at 375 degrees for about 10-15 minutes or until the bread gets crispy and golden.

I also included with this some chicken club wraps because I had leftover roasted chicken breasts from the supper before. The wraps consisted of mayo, sliced deli ham, the chicken, fresh bacon strips, grated cheese, chopped lettuce and diced tomato. The wrap makes it so much easier than assembling 35 triple decker toasted sandwiches. So if your looking for a faster alternative try making this wrap. Another option for lunch this day was donairs that people could assemble to their liking. I like to do a simple option with every meal to make it easier on myself when there is a crowd. What do you like with your donairs? Leave a comment below. This was served up with some salads or baked wedge fries.

Dinner for Friday is always fish on the boats, it’s a tradition. I will usually alternate between deep fried or pan fried. This week it was deep fried, check out the video below if you want to make it yourself.

 

Ingredients

1 1/4 cups flour
1/4 cup baking powder
4-6 fish fillets
1/8 tsp garlic powder
1/2 tsp ground pepper
2 tsp salt
1 cup water
1 cup milk
4-5 large potatoes (russets)
and flour for dredging

Directions

1. Wash and cut fries on a cutting board or if you’re fortunate enough use a fry cutter and soak them in a big bowl of water so the don’t turn on you.

2. Heat a deep fryer to 180 degrees (350), once heated strain the fries in a colander and pat dry with some paper towel. Don’t put wet fries in deep fryer cause that equals danger. Cook them for about 7 minutes. You can test them to see if they’re done by pinching, if they pinch rather easy you are good to go. Lay them in a bowl lined with paper towel and set aside.

3. In a medium mixing bowl whisk together the flour, baking powder, salt, garlic and pepper.

4. Pour the water and milk into the bowl then whisk until a thin batter is formed. You can test this by dipping your finger in, if it sticks as a thin layer you’re good.

5.Take out the basket of the deep fryer and lay it in a pan along side. Dip the fish fillets in the flour then in the batter and let the excess batter drain off. Lay it gently in the deep fryer that is already heated to 180 degrees.

6. Let the fish brown on one side. Takes about 3-4 minutes, then flip to over and brown on the other side for the same amount of time. repeat the process with one piece at a time. lay the cooked fish on its end in the basket you took out so any access grease can come out.

7. Now finish off the fries by cooking them for another 5 minutes or until crispy and golden. We serve it up with some dressing and gravy here which I will show you how to make in the near future so please subscribe so you don’t miss out. www.youtube.com/adamdurnford

Pulled Pork Penne was a second option for those who didn’t like fish. You can find that recipe in the collection of recipes called The Beta Cookbook below. I can’t give them all away haha.

Sadly desserts are made by the night cook as well, I mean he makes deadly desserts but I miss making them myself but time is an issue there so desserts will be saved for when I get home. You can always check out my cooking channel and subscribe to get a lot of my special treats or you can grab a copy of my digital collection of recipes for $2.50 Canadian to help make my dream of creating a interactive cookbook to end all cookbooks, well not really but it will still be pretty cool.

Get The Beta Cookbook Here!

I’d also like to try and set up a program to help those who have been bullied or feel left out of life find something they can be passionate about like cooking did for me and if you need someone to talk to just message me through my Facebook page www.facebook.com/bringhometheflavour or leave a comment below and I will get back to you as soon as possible. Stay Strong and never give up.

Take Care,

Adam

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Last Saturday at Work, Last Pea Soup

Well another 12 hour shift done and only 3 full ones to go, I’m really looking forward to getting home to see my wife and the little one. Had to leave for work too soon after he was born but now I get to have a full month with him. It will be also a full month of working on the cookbook and YouTube cooking channel as well. Can’t wait to get some updates done and improve on the video making. I can’t give up on myself, it’s the one thing that always happens and it sets me back. Gotta kick it into high gear and work towards giving my family the best life possible with the skills I have. Tired of moving backwards, it’s time to launch forward. Anyway lets get to the recipe.

Click here to get the ebook that is helping me fund the actual book. It’s only $5 and has 75+ recipes, plus you will receive a digital copy of the final books once it is complete as well. It’s sold on Payhip and it’s safe and secure through PayPal.

Pea Soup is a Saturday tradition on the boats here in Newfoundland. Some people would get confused on what day it is if the soup is not on when it’s supposed to be. The Dumplings are also called “dough B’y’s” if you’re ever in Newfoundland and you see it around. If you don’t have access to salt beef you can substitute with a ham bone. I hope you enjoy making this and let me know how it works out for you in the comments below. Please subscribe to my channel so I can keep making even better videos. Also like and share this video if you enjoy it.

 

Pea Soup With Dumplings (Dough B’y’s)

1 lb salt beef (soaked overnight)
250g split peas
1/2 a medium turnip
1/2 a large onion
1 medium carrot
3 or 4 ribs of celery
4 L of Water
1 bay leaf (optional)

1. Dice up your beef and trim all the fat and bones off. Toss it in a medium soup pot. Place in your bay leaf if you choose.

2. Add your split peas and pour 4L of water over it. Then lay it on the stove uncovered at high heat to bring to a boil. Stir occasionally so the peas don’t stick.

3. In the meantime dice up all your veggies. after about 1 1/2- 2 hours toss in the diced vegetables and bring to a boil again.You may need to add more water so it doesn’t stick and burn. let it cook for another 40 minutes or so.

Now for your Dumplings:

1 3/4 cups flour
1 tbsp baking powder
3 tbsp butter or margarine
1/2 tsp salt
1/4 tsp pepper
3/4 cups milk

Directions

1. Whisk together in a bowl the flour, baking powder, salt and pepper.

2. Add the butter and whisk again until the mixture resembles course crumbs.

3. Next pour in the milk and switch to a rubber spatula to mix it all together and a soft dough forms.

4. Pinch off small chunks of the dough and drop them into the boiling pea soup. Cover the pot and remove it from the heat and let the dumplings cook for 20 minutes.

5. Remove the cooked dumplings and add pepper to taste then serve.

Thank you,
Adam