Mexican Fish Tacos

Ready for something fresh & tasty on your table in 15mins? 

If the answer is yes then keep reading & get ready for some seriously easy Mexican Fish Tacos. 

To keep this to 15mins or less I advise that you use store bought chipotle dressing & coleslaw. If however you have the extra time then just go ahead and whip them up yourself from the many recipes you can find online. 

Ingredients:

Coleslaw 

Chipotle Dressing

Sea salt

Black pepper

Beer

Cod fillets (cut 1 inch think & 4 inches long)

Chopped red onion

Grated cheese

Fresh lime (cut into wedges)

Lettuce (hand torn & washed)

All purpose flour 

Panko 

Vegetable oil (for frying)

Corn tortillas 

Method:

First thing to do is put all your toppings and salad into separate serving dishes and put them on your table before you start any cooking. If you use store bought dressing & coleslaw this will take a maximum of 5mins. 

When that's done get a deep frying pan and add about 1/2 inch of vegetable oil & turn up the heat to medium. 

Grab a bowl & add 1 cup of flour, pinch of sea salt & a good pinch of black pepper. Using a hand whisk mix in about a cup of beer until you have no lumps. 

When your oil is hot enough dip your cod in the beer batter then give it a quick roll in panko. Then gently place it into the hot pan. (This part you should be doing quickly but safely!) Repeat for all you fish, you should be frying about 4-5 bits at the same time. Fry for 2mins then using tongs gently turn them over & fry for a further 2mins. When they have a nice golden color lift them out and onto a paper covered plate to soak up any excess oil, this helps get them crunchy. 

(The frying should have taken around 8mins.)

After a minute or two transfer your crunchy fish to a fresh plate and serve it to your table. 

Pop some tortilla breads in the microwave for 30secs to warm them up. 

Grab a few cold beers & get stuck in!

Everything done in 15mins! (Take your time enjoying your food). 

Super Easy Bread Rolls

A fresh, warm bread roll. That's what I wanted today, so I had a little extra time to whip up a batch of 8. It really only takes 20-30mins of your time to make them. The rest of the time you just leave them to rise before baking. Simple! 

So here's what you'll need:

• 500g Bread flour (white or wholemeal)
• 7g Fast-action yeast
• 1 1/2 tsp White Sugar
• 2 tsp Salt
• 300ml Luke warm water
• 3 tbsp Olive oil
• Plus extra flour for dusting

Method:

1. Firstly before we start, keep in mind that the doughs first rising can be done over night in the fridge in a well oiled bowl. Combine the flour, yeast, salt and caster sugar in a large bowl. 
2. Once combined make a well in the center of the flour in preparation for the wet ingredients.
3. Measure 300ml of luke warm water and add 3 tbsp of olive oil.
4. Pour the water and oil into the well of flour and gradually mix the flour in until it forms a dough.
5. Transfer the dough to the work top and start to knead. Do not be intimidated if your dough is quite wet. Many people tend to then add to much flour and this will result in a denser bread. Persist in kneading for ten minutes until smooth and elastic.
6. Place your smooth dough into a lightly oiled, covered bowl and leave to prove for an hour. If you have made your dough in the evening then you can leave in the fridge overnight.
7. Once your hour prove has finished knock back the dough for a good 10 minutes, then roll into a long sausage shape and divide into 8 sections. Form these sections into small rounds and place on covered baking trays for another hour. Whilst proving preheat the oven to 220C/fan. (This step also applies for the fridge proving option).
8. Now cook your rolls in the oven for 10 minutes. Once out of the oven transfer to a cooling rack, tapping the bottom of the rolls to check that they sound hollow. Cover with a clean tea towel when cooling. This will absorb the moisture from the heat coming of the rolls.
9. Best eaten warm!
10. (Optional) Thow together some homemade burgers & dress them up anyway you like, these bread rolls are perfect for mini-burgers!
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Easter Hot Cross Buns. (Sweetbreads)

According to ancient superstition, baking your own hot cross buns on Good Friday will help you win friends, influence people, protect against kitchen fires, and guarantee that all bread baked in your kitchen turns out perfectly.

There are tonnes of stories, superstitions, fables, bits of folklore and even a well-known song about hot cross buns, but my favourite part of their history is a certain decree passed by Queen Elizabeth in the 1500’s. 

The Queen said that bakers could only sell hot cross buns on Good Friday and Christmas, which led to home-bakers (and those who had enough money to buy in the spices and rich ingredients needed) to covertly bake them at home, and risk confiscation if caught. 

Another favourite hot cross bun fable is the idea that the gifting of a hot cross bun guarantees ongoing friendship for the coming year. 

So without further ado grab yourself the following ingredients. 

Makes 12

• 200 ml semi-skimmed milk

• 55 g unsalted butter

• 2 x 7 g sachet dried yeast

• 455 g strong bread flour, plus extra for dusting

• 1 teaspoon sea salt

• 1 teaspoon mixed spice

• 1 teaspoon cinnamon

• ½ whole nutmeg

• 55 g caster sugar

• 2 pieces stem ginger

• 1 large free range egg

• 2 tablespoons plain flour

• 55 g sultanas or raisins

• 2 tablespoons mixed peel

• runny honey, to glaze

  
  

  

Method:

*Tip

(Soak the dried fruit in water for a couple of hours before you start to ensure your buns stay moist)

1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it. 

2. Meanwhile, add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside. 

3. Transfer the warmed milk mixture to a medium bowl and stir in the yeast. Set aside. 

4. Sift the flour into a large bowl, then add the salt, spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix. 

5. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl. 

6. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy. 

7. Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.

8. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes. 

9. Preheat the oven to 190C/375F/Gas 5. Grease and line a large baking tray. 

10. Divide the dough into 12 equal pieces and roll each into balls. Evenly space them out on a lined baking tray as you go. 

11. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size. 

12. Meanwhile, place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste. 

13. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon. 

14. Place the buns into the preheated oven for 15 20 minutes, or until golden brown. 

15. Transfer to a wire cooling rack, brush over a little honey and leave to cool. 

16. Slice open the sticky hot cross buns, spread with a little butter and serve. 

Simply Scrumcious.

Enjoy & Happy Easter!