CRISPY LEMON FISH WITH CAPERS + GREEN BEANS & Easiest halva, hazelnut and dark chocolate slice’n’bake’ cookies

 

Recipe No.1

| CRISPY LEMON FISH WITH CAPERS + GREEN BEANS: In a challenge, I’ve taken the …

Task, I’ve taken the youngsseafood Young’s Chip Shop Quarter Pounder and created a gorgeous fusion of flavours in my healthful take on a favorite: Chinese Lemon FISH! …After oven-cooking the Young’s Chip Shop Quarter Pounder (made from one hundred% wild Alaska pollock) according to instructions, I then chopped them up into crispy, bite-sized portions equipped for a fast flash inside the pan with a beneficiant coating of sticky, candy + tangy lemon sauce! Packed complete of omega-three these have been served over nutty brown rice with sesame-coated inexperienced beans for a delectable dinner, ready in below 30mins – this is definitely some thing I’ll be making once more!

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INGREDIENTS (Lemon Sauce)

1 tbsp cornflower

1 tsp soy sauce

1 tsp runny honey

1 garlic clove (minced)

1 tsp ginger (minced)

Zest + juice from 1 lemon

150ml stock (vegetable or fowl could work nicely)

Handful of capers

1-2 spring onions (finely sliced)

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METHOD

1 – Add cornflower to a small bowl and mix in a tablespoon of the inventory to make a thickening ‘slurry’. Stir in all different substances, reserving 1/2 of the closing stock, lemon zest, capers and spring onions

2 – Pour the sauce mixture into a frying pan and produce to a low boil to thicken; if wanted, upload a little of the remaining inventory as you go, till desired consistency is reached (assume pourable, however thick and sticky). Pour this returned into the small bowl, geared up to coat the fish

3 – Once the Young’s Chip Shop Quarter Pounders have cooked, cautiously slice them into chunk-sized chucks and pop them them into the frying pan, pour over a bit sauce and toss within the capers and spring onions

4 – Serve at once over brown rice and inexperienced beans – I brought a touch more sauce to the top of the rice for extra lemon flavour, earlier than topping with the fish to help keep things high-quality and crisp!

Recipe No.2

Easiest halva, hazelnut and dark chocolate slice’n’bake’ cookies I’ve pretty m…

I’ve pretty much usually got a roll of this cookie dough in my refrigerator, equipped to bake for whilst you NEED a cookie sparkling from the oven. A daily prevalence for me. Here’s the recipe!

Note: I’ve tagged a few manufacturers within the ingredients, simply so you know what I like to use – this isn't subsidized – however don’t forget about to tag me if you deliver them a pass! I love seeing your creations ?

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(Makes approx 30 cookies – 15 according to log)

– Preheat oven to gas four.

MIX

125g softened salted butter (I used lurpakuk)

100g light muscovado sugar (billingtonsuk)

45g golden caster sugar (billingtonsuk)

1tsp vanilla bean paste (nielsenmasseyuk)

ADD

285g plain flour

1tsp baking powder

1 medium egg (clarencecourt)

2 tbsp milk

30g chopped roasted hazelnuts

125g halva of choice (I get this from my nearby Turkish save but you might discover it within the ‘global meals’ supermarket aisles or on-line)

100g dark choc chips/chunks (I used 50g jumbo ones from williescacao and 50g wellknown length chunks droetkerbakes)

– combine the above together then tip onto a easy worktop (it'll appear like it’s too dry and won’t come together – it's going to). Work it only a little till it bureaucracy a ball. Split this in two.

– roll every ball into lengthy sausages/logs. Wrap in cling movie. I honestly find it simpler to get the dough inside the cling film first, then roll and shape. Rest them within the refrigerator for at the least 30mins.

– while you’re equipped to bake, take a cookie log out the refrigerator and slice into half inch pieces (approx). Pop every cookie on a parchment-covered sheet pan & flatten barely together with your palm.  Pop into the oven (top shelf) for 12-15mins (I like extra of a biscuit texture, so bake for the overall 15). These don’t unfold a good deal during cooking, but I rotate the tray once 1/2 way thru.

dispose of and funky. They can be soft whilst they come out, so go away them at the parchment when you switch to a cooling rack. Enjoy! The different log will preserve as much as a week within the fridge (if wrapped properly) or can be frozen (simply add some minutes onto the cooking time if cooking from frozen).

© ~actual.Foodie