Chip Shop Cod With Homemade Curry Sauce Chips Minted Mushy Peas Recipes

YOUNG'S CHIP SHOP FISH & CHIPS

Steps:

• In a sauce pan on a medium heat, heat the oil and sweat the shallots until soft
• Add the garlic, ginger and apple and sweat for a further 2-3 minutes
• Add the tomato puree, curry powder and flour - stir well.
• Add water and stock paste and stir again
• Simmer for 10 mins
• Liquidise slightly with a hand blender, making sure to retain some of the texture
• Cut potatoes roughly (not peeled) into chunky chips and leave to soak in water
• Drain the chips well and mix the soaked chips with extra virgin rapeseed oil, oregano, thyme, and season. Bake in the oven at 200°C Fan on baking tray for 35-40 mins (adding the Chip Shop fillets to the oven 15-18 minutes into cooking)
• Add peas to a pan of boiling water, bring back to boil and simmer for 2 mins
• Drain well and then place in a food processor or blender
• Add melted butter, vinegar, chopped tarragon and mint
• Blend briefly, making sure to retain some texture
• Season to taste

CHIP SHOP CURRY SAUCE

Steps:

• Heat the butter in a large saucepan over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn't catch on the bottom.
• Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you're ready to eat.

CRISPY FISH & CHIPS WITH MUSHY PEAS

Steps:

• Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then toss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway.
• Lightly toast the bread, then pulse briefly in a food processor for coarse breadcrumbs. Dust the fish in flour, shaking off the excess, then dip into the egg, then breadcrumbs to coat thoroughly. Roast the fish with the chips for a further 20 mins, until both are golden.
• Just before the fish and chips are ready, boil the peas for 3-4 mins, then drain and mash. Stir in the crème fraiche and season.