Fish and Chips

There’s nothing more British than a portion of fish and chips. Traditionally, this meal comes wrapped in newspaper and drizzled with malt vinegar. The best way to enjoy fish and chips is by the British seaside. Still, I find it can be a pretty nice homemade treat too.

Serves 4 • Prep 30’ • Freezer 15’ • Oven 15’ • Frying 12-16’ • A little effort
For the tartar sauce:
1 egg yolk
1 tsp mustard
100ml sunflower oil
1 1⁄2 tbsp lemon juice
1 tsp chopped capers
1 tbsp chopped gherkins

For the batter:
200g our
1 1⁄2 tsp baking powder 275ml cold lager
1 tsp salt
1 litre sunflower oil
4 skinned cod or
haddock fillets (approx. 800g)

For the oven chips:
750g Desiree potatoes

4 tbsp sunflower oil

Malt vinegar, to serve (optional)

For the mushy peas:
600g frozen peas 10g butter
2 tbsp fresh mint, chopped
2 tbsp lemon juice

salt and pepper

Start by making the tartar sauce. Put the egg and mustard into a jug and beat with an electric whisk. Slowly add the sunflower oil in a thin, steady stream while beating vigorously. Add the lemon juice, capers and gherkins and season with salt and pepper. Put into a little bowl, cover with cling film and keep in the fridge until needed.

Put the flour for the fish batter into the freezer for 15 minutes.

Preheat the oven to 220°C fan. Peel the potatoes and cut into wedges. Cook in a saucepan with boiling salted water for 3 minutes, drain and put onto a baking tray. Drizzle the potatoes with the sunflower oil and season with salt. Bake for 15-20 minutes, turning the turning the potatoes at least twice, until golden brown and crisp.

Meanwhile, prepare the fish batter. Put the cold our, baking powder and salt into a bowl, then add the cold lager while whisking.

Heat the sunflower oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Dip two fish fillets into the batter, making sure they’re completely covered, then carefully lower into the hot oil and fry for 6-8 minutes, until golden and crisp. Take out of the fat, put onto a baking tray, cover with foil and put into the hot oven to keep warm. Repeat with the remaining fish fillets.

While the fish is frying, prepare the mushy peas. Boil the peas in salted water for 5 minutes, drain and put back into the saucepan. Add the butter, mint and lemon juice and season with salt and pepper. Blend into a mash with a hand blender.
For a real authentic taste, serve the fish and chips drizzled with a dash of malt vinegar.

Judd mat Gaardebounen Pie

If there is one token Luxembourgish dish, it must be Judd mat Gaardebounen. It literally translates to "Jew with broad beans", but has nothing to do with a religious community, as Jew refers to the particular cut of meat used in this traditional recipe. You basically serve smoked pork collar with broad beans in a creamy sauce. Think of this pie as Luxembourgish-British fusion, a little clin d'oeuil to my roots and a nod to my new homeland.

Prep 30min – Oven 30min – Serves 8 - Easy

900g cooked smoked pork collar (Judd) or smoked gammon*
600g tinned broad beans, drained weight
3 tsp summer savoury
750ml vegetable stock
8 tbsp cornflour
100ml cream
400g ready-rolled puff pastry
1 egg yolk
a dash of milk

Trim off the fatty bits from the meat, cut the meat into bite sized chunks.

Drain the broad beans, rinse under running water and put into a big saucepan together with the meat. Add the summer savoury, cover with the vegetable stock and bring to a boil. Put the cornflour into a little bowl, and once the stock is boiling, take a few spoonfuls of stock, add to the cornflourand and stir into a smooth paste. Add to the saucepan with the vegetable stock and continue cooking for a minute. Take off the heat, stir in the cream and pour into a big pie dish (approximately 30 x 20 cm).

Preheat the oven to 180° Celsius fan.

Butter the edges of the pie dish onto which you'll lay the puff pastry. Trim the puff pastry so that it fits onto the edges and lay onto the pie mix. Beat the egg yolk with a dash of milk and brush over the puff pastry. Form little leaf shapes with the cut-off excess puff pastry (if there is any), and stick onto the puff pastry lid, brushing with a bit of egg yolk.

Bake for 30 minutes, until the lid has puffed up and has turned golden.

Serve with a green salad.

*If you can't get hold of cooked gammon, follow these instructions: put the gammon into a pot of cold water and let soak overnight. Drain the gammon and top with cold water, add a bay leaf, a few cloves and two shallots (or half an onion) and bring to the boil. Turn down the heat and let the meat simmer for 40 minutes. Drain and let cool down a bit before continuing with the recipe.

Raspberry Trifle

You could say trifle is Britain's answer to tiramisu: layers of creamy custard snuggled against alcohol-soaked sponge biscuits and fruit. But, unless you're using ready-made custard, it's quite labour intensive to make this dessert from scratch. That's why I like to cheat a bit with my trifle, substituting the custard for a mascarpone and whipped cream filling. As a clin d'oeuil to my Luxembourgish roots, I use Mirabelle schnapps, which is very popular at home. If you can't get hold of this spirit, use grappa instead.

Prep: 20 mins – Serves 8-10 – Easy

150g caster sugar
50ml mirabelle schnapps (or grappa)
2 eggs
250g mascarpone
400ml whipping cream
1 packet vanilla sugar or 1 tsp vanilla essence
80g raspberry jam
150g sponge finger biscuits
250g raspberries + a handful for decoration

Put 50g sugar with 50ml water into a small saucepan over a low heat and stir until the sugar dissolved. Remove from the heat and cool slightly. Stir in the schnapps and set aside.

Separate the eggs between two bowls. Beat the egg whites with an electric whisk until stiff.

In another bowl, beat the egg yolks with the remaining sugar until pale. Add the mascarpone and beat again.

Pour the whipping cream and the vanilla sugar into a bowl and whisk until stiff.

Carefully fold in two third of the whipped cream and all the stiff egg whites to the mascarpone cream. Put the remaining whipped cream into the fridge until you need it later.

Take a big serving bowl and cover the bottom with the raspberry jam.

Pour the mirabelle syrup into a large deep plate. Dip half of the sponge biscuits into the syrup, so that they soak up some liquid, and distribute over the raspberry jam layer. Scatter with half the raspberries, then top with half the mascarpone cream.

Repeat with the remaining biscuits, raspberries and cream.

Cover in cling film and chill the trifle in the fridge for 2-3 hours to allow the flavours to develop.

Just before serving, spread the remaining whipped cream over the trifle ad decorate with a few raspberries.

Recipes from the book Anne’s Kitchen, Editions Schortgen : http://anneskitchen.co.uk/the-book/