Fish and Chips Recipe

Fish and Chips Recipe

Do you like England Fish and Chips with all the crispy batter and the moist flaky fish in the inside and through and through. Have you ever wondered how can they get it this so good in taste and they always seem to get the coating just perfect all the way around.

Well,  here it is, that same as you would get on an order out at your favourite Fish and Chips place. All here in an easy step by step instructions. 

Try it and see just how easy it is yo make and remember to send a picture of it to Cookingarounds Facebook.

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Recipe:

1 lb or more of filet of fish  (no skin)

1 1/2 Cups - All-purpose flour
1/4  Cups - Extra all-purpose flour
1 Tsp. - Baking soda
Squirt of lemon

1 Cup of beer  or  1 Cup of soda water

Extra water as needed

Salt and pepper to taste.


For more information, please see the video below;




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Now as for the type of fish, that depends on you. As long as it is a med-hard flesh fish it will be alright. Just ask your Grocery  Market for advice on it.

Here I am using walleye, but you can use cod, halibut, or panga. So with so many varieties, you really can not go wrong.

Remember that the fish as to be free of the water possible, especially if it was frozen. Us a paper towel on the bottom of the fish to absorb most of the liquid. 

It is very important to flour your fish and let it sit for about 10 to 20 minutes before you fry it. This method helps the batter to stick better to the fillets and does not runoff. 

Go ahead and use your favourite beer, here I am using a dark beer that not only gives off an awesome flavour but a little colour to the batter. 

Now for those who prefer a non-alcohol recipe, then you can use soda water instead. 

I like to use a wok pot when I am frying fish, because it is narrower on the bottom and wider at the top, thus giving more cooking oil surface with a lot less quantity of oil.   

Let them go until they are slightly golden brown on each side. 

Have a rack ready on the side to dry off the fish portions. A trick if your fries are not ready at the same time. Keep your oven on low and put the rack into the oven to keep them warm until the fries are ready to serve together. 

Season the fries when they are hot and just out of the fryer. 

The best fries recipe;

Homemade fries  "Please Click"

So crunchy on the outside and moist and tender on the inside, the perfect treat.

Please enjoy.










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Fish and Chips Recipe

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Wasabi Tuna Sushi Recipe

Wasabi Tuna Sushi Recipe

Do you like Sushi, do you like tuna.

This is my Western version of Tuna Sushi. It is easy and convenient because it uses can tuna. Go ahead and see how easy and good it is.

When it comes to making sushi at home, almost everyone thinks that it is an impossible task. When it is one of the easiest things to make that can give you so much satisfaction and everyone will praise you for it. Try it here now and see just how easy it is to make, you really can not go wrong. 

Please let me know how yours turned out and/or did you add anything else to it. 

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Recipe; 

Makes 4 rolls;

1 - Can of chunky Tuna (albacore or same) in oil or in water.

1 Pkg. of  Nori
1 Cup - Pre-ready Sushi rice

1 to 2  Tbsp.  - Mayo 
1 to 2 squirts -  Lemon juice
2  Tsp. - Wasabi

1/2  Sweet red pepper
Few stems of green onions
Bunch of parsley leaves

Pepper to taste


Homemade Sushi rice 

1 Cup - Sushi rice 

1/4 Cup - White vinegar 

1/2 Tsp. - Sugar 

1/2 Tsp. - Salt 

For more information, please see the video below;


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Here you can add just about anything you would like to this tuna.

Try to toss the fish instead of a stir, so the fish can be flaky and not mashed.

As for the rice, you can prepare your own or get the pre-made sushi rice that you just bring to a boil and it is ready. 

Remember to leave the nori open on the top part so it will stick together on the roll when rolling it. The bottom part does not matter. 

Start by rolling the nori over the fish and veggies, 

keeping everything under the rice/nori.

 Press down on the roll, then bring roller back.

Roll again, press down 

and bring the roller back. 

Roll again, to finish, 

so easy you do it by hand.

Press again and it is done. 

Cut the Sushi in bite-size pieces. 

Remember to show off your work, 

make it your masterpiece. 

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Pork Sandwich Recipe - Portuguese Bifanas

Pork Sandwich Recipe  - Portuguese Bifanas

I remember when I was little,  my father took me to a game or some street festival when I was in Portugal and of course, I was always  hungry, for I knew what I wanted to eat. I always around looked for the Portuguese style bifanas stand. I could always find it, for I just had to follow the aroma of garlic, butter, and simmering pork. I just loved to gobble down one or two, Also, it was funny just watching my father eat and talk at the same time when it was about the game. 

Making this dish really brings back so many memories of long ago, mind you, my Mother did make them for me and they were just as good as the Food Stands. This is not just a regular  Pork sandwich, it is part of my life of good times and awesome memories with Family and Friends as I was growing up. 

Now here it is for all to make and enjoy. Please let us know how did yours turn out, did you add anything to yours. 

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Recipe; 

1 lb. or so - Pork loin

2 - Bay leaves
2  - Cloves garlic
1/4 Cup - Unsalted butter
1/2 Cup - Wine or beer
1/2 Tsp. -  Sweet paprika
1  Tbsp. - Olive oil  

Hot sauce - As to taste.

Salt and pepper to taste.


For more information, please see the video below.


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In keeping with tradition, I was using Pork Loin, but you can use Pork tenderloin if you want. Now the Portuguese sate this in pork fat and that gives it a full flavor to the meat, but you can use regular cooking oil if you want. If you can not find the pork fat in the market, then I would recommend you to first fry some bacon and use the oil. 

Let the pork marinate go for at least one hour in your fridge, but overnight would be better. It is important to drain the liquid away from the pork in order for it to fry better. Also, do this about half an hour before you cook it because the meat will reach room temperature. 

Here at this point, you can add extra wine or beer to the liquid of the marinade if you want it more on the liquid side and if you want a dipping sauce. 

Now go ahead and add some other goodies to your sandwich. How about mushroom with onions, roasted peppers, cheese, or have it your way. As for me, I like it the traditional way, just pork, sauce, and bun. 

              Now go ahead and enjoy it. 








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Pork Sandwich Recipe  - Portuguese Bifanas

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The Best French Toast Recipe

The Best French Toast Recipe

There is nothing better than the smell of buttered French Toast with a hint of cinnamon coming from your Kitchen. What a special treat it is to have this dish to start your day. 

All in all,  this is one of my favorite dishes for breakfast, so easy and fast to make. Now with all the different toppings that you can have, makes this the perfect "start for your day". As for me, it is butter, cinnamon, and the best of the best "Canadian maple Syrop". 

Go ahead and try this awesome recipe and please tell me what did you add for the toppings. 



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Recipe;

4 Slices  - Sliced toast bread or any other type of bread.
1 - Egg
1/2 Tsp. - Vanilla extract
1/4 Cup -  Milk
Butter as needed

Toppings;
Butter
Cinnamon
Maple syrup
Icing sugar
Any fruit


For more information, please see video below. 


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What other breakfast can you make for your family that is so fast and easy. This combination of the bread, egg, and toppings, makes this an outstanding dish. 

Make sure that you beat the egg mixture, very well until it is velvety smooth. Use a large plate to lay down the bread slices to soak up all the mixture evenly. 

Let the bread slice soak for at least 5 minutes or longer. In this way, the mixture will be soaked into the middle  of the bread and thus making it moister all around. 

Once you add the bread, do not move it  for about a 1/2 minute,  so the mixture will solidify to the bread. If you move it at this stage, then it will go all over the place and  make a mess.   

Now go ahead and add your favorite toppings and make it your way. Do not forget to make extra because your family will ask for more and you do not want to run out. 

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Nachos With Meat Recipe

Nachos With Meat Recipe 

This Nacho recipe is one of my winners and the most wanted foods that my Friends want when they come to my home to watch a film or some game on Tv. Now the old "popcorn" thing will not do it anymore.

How can anything like this be so good and so simple to make. Now by adding an awesome tomato base sauce to the ground beef with all that cheese is something that no one can say no to it.  I really have a problem with this recipe because everyone just gobbles them all up and then they just stand there with their empty plates asking for more.  I found that it was better to make a lot on smaller plates than to make one big one, that way it cuts down on fights (not real fights).

So if you make these nachos, then be warned to make a lot, for I know you will need them.

Good luck with keeping up....


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Recipe;

1 - Pkg. -  Plain or salted nachos

1 1/2 lbs. - Medium ground meat
1  Cup - Shredded cheddar cheese
1  Can - Diced tomato's
1  Can - Red kidney beans (drained)
1  Pkg. - Pre-mix Taco, kebab or steak sauce.
1  Med. - Onion
2  Tbsp. - Cooking oil
3  Tbsp. - Tomato paste
3/4 Cup - Any beer

Hot sauce to taste
Salt and pepper to taste

1/2  Cup - Sliced black olives
1/2  Cup - Green onions
Sour cream as needed
Parsley as needed

Taco mix from scratch.

1 teaspoon dried oregano
1/2 teaspoon  cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon Cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper

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There are so many ways on how to make this recipe, so I have just shown you the basics. 

Go ahead and add really anything you would like. Add chicken breasts or just add more beans and turn it into a vegetarian snack.  No one is limited to all the various options to this dish. 

Here I am using medium ground beef for I like the extra fat to give off a more flavorful taste to the dish. Now if you want you could use more of a lean beef if you are on the "weight watchers" side. 

I used the can of red kidney beans because I find it more convent to use and it is a bit softer that reduces the cooking time.  The beans should be drained of all the water because we do not want to overpower the taste of the other ingredients.   

Go ahead and add any other type of beans and make it your way.   

Now go ahead and enjoy this recipe "Nachos" with your Family and Friends, like I do with mine. 

Just remember to have some more on hand to keep everyone happy. Trust me, you will run out fast.






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Mini Custard Puff Pastries - Pastelis De Natas

Mini Custard Puff Pastries - Pastelis De Natas


These are Portuguese Custard Tarts / Pasteis de Natas, devotedly handmade to a 300-from a year-old recipe, with a thick creamy egg custard, sitting comfortably in a cozy puff of puff pastry and just asking to be eaten.


Enjoy them with a sprinkling of berries or stick religiously to tradition. Also, add other things to it, like icing sugar or cinnamon.

Want more traditional.

Now you know that the typical Portuguese Pastelis De Natas is a little bigger and a bit browner on the top, but this is the way I like it and made it smaller for a two-bite treat. I just find that my guests like this better.


If you want them more traditional, then just make the puff pastry about 50% larger and a bit thicker. Also, bake it a bit longer to get more of the browning on top...
Any way you make them, they will be awesome.


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Recipe;

I Pkg. - Pre-made pastry dough.

1 1/2  Cups - Whole milk
1 Egg -  Whole
2 Egg -  Yolks
1 Stick - Cinnamon
1/ 2  - lemon peel

1 Cup - Water
1 to 1 1/2 Cups -  Sugar

1 to 2 Tsp. - Vanilla extract
2 Tbsp. - Corn starch


For more information, please see the video below; 



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After pressing the dough down, use your thumbs to press it to the sides of the tray pockets. If you keep moving the tray around, so your fingers are always pressing the dough away from you, will make it easier. 

For a larger custard, then add about 50% more dough and  let it be a bit higher in the tray pocket rim. 

After the tray has been in a hot oven for about 10 to 12 minutes, bring it out, and then push the middle down in order to create a center pocket in the dough. It will all adjust when you add the custard and fill out. 

Add as much as you want of lemon peel and cinnamon. Have it as tart as you would like. 

Remember not to let it go to a full boil, but only a simmering boil. Once it reaches its simmer, then let it go for 3 minutes, but keep an eye on it.   For it could overfill the pot and make a mess. 

Add the corn starch when the mixture is starting to get warm, if it gets too hot then it will become globes of dough. 

As you reach this stage, it is very important to keep on stirring so it will not burn and we want a smooth blend. 

When the hot mixture sticks to your whisk and slowly slides off slowly, then you know it is ready. 

  

Caution is needed to keep on stirring, because as the custard becomes thicker, then the chances of it burning will increase. 

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Chicken Pasta Lasagna Recipe

Chicken Pasta Lasagna Recipe

When it comes to a Party, everyone likes a Lasagna dish, so I have the answer. Now it has to be good, filling and fast to make, but best of all it has to look awesome and make your guests mouth water.

This dish is the answer, this  is the king of kings when it comes to taste and ease of making it.  Do not let this dish fool you just because it is done so simple, just because it takes just a few things to make it, Go ahead and see what I mean here, the proof if in the pudding or should I say the lasagna. 

Let me know how yours turned out and/or did you add anything to it. 

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Recipe;

1 Pkg. -  Penne pasta

2  Med. - Chicken breast
2  Cups - Tomato sauce
2  Tbsp. - Cooking oil
2  Tbsp. -  Olive oil
1  Lbs.   -  Mozzarella cheese
1  Cup - Parmesan cheese ( a bit more for topping)
1  Tsp. - Basil ( a bit more for topping)
1  Tsp - Oregano

Salt and pepper to taste.



For more information, please see video below; 




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Everyone likes chicken and here I am using a chicken that is "free range", in this way I get the best taste. If you use frozen breasts, then thaw them for 24 hours in your fridge to remove the water. 

It is not necessary to brown the breasts right to the point of being hard. We want the chicken to stay moist and soft to blend-in with the cheese's. 

I find that the penne pasta works better for this dish because it keeps everything together better and better is good. 

Please do not drain the pasta under water for we want the starches to thicken up the sauce and make it smooth tasting and full looking. 

Really you can use any type of tomato sauce, so go ahead and try them all. See what works for you, from the garlic to the herb sauce it will be a different adventure every time. 

How about making it yours self, homemade for me is the way to go. (see video below). 

Go ahead and add as much as you want for topping, you really cannot go wrong. 

Try it with different cheese's and herbs, a real treat every time. 

Sorry I did a bit of tempting on the last part of the video, but I wanted to entice you into trying it. I think it was a good thing....:)  








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Portuguese Chorizo Egg Casserole Recipe

Portuguese Chorizo Egg Casserole Recipe

When it comes to Portuguese cuisine, this one is one of my favorites. It starts with a juicy sausage, chorizo that  has all the full flavour that just comes out in this dish. From the pork, paprika, garlic and fully smoked  sausage   creates a perfect fit to any combination. 

I remember when my Mother made this and the aroma from the kitchen drove me crazy, so much, to the point that I would just grab some bread and when no one was looking, I just scooped it out on the bread and I was in heaven. Well, the pot here did not last long on the table, it was gone in a few minutes. 

Please let us know how your dish turned out and did you add anything else to it. 

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Recipe;

1 to 1 1/2 pounds of  chorizo

1/4 Cup - olive oil
1 Med. - Onion
1 to 2 cloves - Garlic
1/3 Cup - Red or white wine
3 Tbsp. - Tomato paste
1 Tbsp  - Hot sauce
2 - Bay leafs

2/3 Cups - Frozen peas
1 Med. - Carrot
1 Med. - Tomato

3 - Eggs


For more information, please see video below. 



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Now you can really use any type of sausage, just make sure that it has some good deep flavour, so it can blend in with this dish. I have tried this also with bacon and it was also good, but I still prefer the chorizo. 

Try to slice the sausage as thin as possible, for in this way it will release the juices making a great sauce. 

Remember to not over fry it for we do not want it on the crisp side, but soft and moist.

Piri Piri is my favourite hot sauce, but you can use really any type that will make you happy. Go ahead and add as much as you want, make your day. 

Use any type of veggies that you like, it is really up to you.

Cook the eggs until you get it to the hardness that you would like, that again depends on your taste. Me I like them on the soft side, but my Girlfriends likes them a bit more solid. 

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