Medium

Flat breads

Or is it flatbreads?

I had to make a curry from leftovers and thought I would excite it up a bit with some homemade breads.

As follows (makes 4):

Ingredients
75g strong bread flour
50g wholemeal flour
Dollop milk
Pinch salt
1tsp sugar
1/4 egg (yes I know, but you can always scale it up and make 16. Or do what I did and make egg fried rice with the remainder.)
Spray oil and butter as required

Making it
1. Mix all ingredients except the butter and oil.
2. Mix some more.
3. Knead. It’s a very sloppy dough – you’re best to oil the surface fairly liberally and slap it around quite a lot, probably for about 10 minutes.
4. Cut into four pieces, roll into balls and rest in an oiled, covered bowl for a bit. This can be left overnight if you like.
5. Flour a surface this time, and roll out into frying pan sized, thinnish rounds/squares (depending on your rolling pin skillz).
6. Spray some oil and chuck a lump of butter into a hot pan. Fry the breads on both sides. Stack under foil to keep them warm. Refresh the oil and butter between breads a bit like pancakes.

These are lovely and work out about 120 calories I reckon (disclaimer: guesswork!). The recipe is adapted from what was described as a Thai roti flatbread but they don’t have much bread in Thai cuisine so I’m not sure how authentic this is. It’s like a delicious chapati (sp?) – try it!

(It isn’t like a delicious chaplain which is what the iPad is desperate to correct it to.)

Categories: Mains, Medium, Sides | Tags: , , , , , | Leave a comment

Weird prawn fingers

They say the key to a successful recipe is in the naming.

I wanted to make some fish fingers to go with the square potatoes but we didn’t have any fish in. No salmon, no cod, not even a tin of tuna. But we did have some prawns in.

And so, a legend was born. The legend of the slightly shit prawn fingers.

Fish fingers

They didn't look like this. But these are in a very neat stack! Bonus points!

Ingredients
A handful of prawns (there is a recession on)
A couple of sticks of celery
A chilli (red)
Some leftover sweet potato.
An egg
Flour
A couple of slices of bread

Special equipment
A stick blender/whizzer/wand/whatever you like to call it

Method

  1. Chop the celery and chilli into small pieces.
  2. Mix the prawn, celery, chilli and potato. Season.
  3. Beat the egg in a separate bowl and add a tiny bit to the prawn mix. I said a tiny bit!* Save the rest of the egg.
  4. Shape this mix into fingers. I got six out of it, but it will depend on all the obvious things like how much of each ingredient you used and how big your fingers are. Your prawn fingers, I mean, not your actual fingers, although I suppose if you had really big fingers you might not be able to make very small shapes…
  5. Whizz the bread into breadcrumbs using the blender thingy.
  6. Set out the flour, egg and breadcrumbs into plates or bowls and dip the prawn fingers into the flour, followed by the egg (not for too long or they’ll fall apart) and then roll them in the breadcrumbs.
  7. Lie them on a baking tray and oven for 20ish minutes or until they look good.
  8. Serve in a stack! Always serve in a stack! I also earnt extra cringe points by doing a circle of tomato ketchup round the outside of the plates. This is optional. Lemon wedges could also work.

I rated this as medium because it is a little fiddly to coat in breadcrumbs without them falling apart, but it’s not hard.

Let me know how you get on! If you don’t have any of the ingredients, pretty much anything else similar will also work.

NOTE: If you have arrived here via Google looking for “weird prawn fingers” for some other reason than you were looking for this recipe then I can only offer you my sympathy.

 

* The problem with egg is that even when you have beaten it all together it still has a tendency to “clump”. If you pour it out of the bowl it is very difficult to just get a small bit, as the remaining egg tries very hard to join it in your fish fingers. Perhaps spooning a small bit of egg into the mix is the answer? Anyway, be aware!

Categories: Cooking, Fish, Mains, Medium | Tags: , , , , , , | Leave a comment

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