Howtomake them...
Pink Fish Sandwich
8 thin salmon fillets (or white fish like haddock), cut into strips
2 free-range eggs 8 tbsps breadcrumbs 1 unwaxed lemon or lime or handful fresh herbs 8 tbsps plain flour 8 thick slices bread Some sliced tomatoes Watercress or lettuce
1 Turn the oven on to 190°C. Take the round cutter and press it into each slice of bread on a chopping board to cut out 6 circles.
4 Using scissors, snip the mint into small pieces and put a little into each tart. Now put a few peas into each tart too – try to share them out evenly so that the tarts have roughly the same amount.
Turn the oven on to 190°C. Cut two pieces of greaseproof paper, each big enough to cover the baking trays. Rub your finger all over the fish to check for bones. If you feel a sharp bone sticking out, pull it out with your fingers.
Crack open the eggs, and fish out any egg shell with a spoon. Mix with a fork. Put the breadcrumbs into a small bowl. To grate the lemon or lime, and add the zest to the breadcrumbs.
2 Using a scrap of greaseproof paper, rub some butter inside six of the holes in a muffin tin. Press each bread circle into the buttered muffin tin holes. Put the muffin tin into the oven using oven gloves, and bake for five minutes. Take the muffin tin out of the oven using oven gloves and leave to cool.
Safety Tip: Always teach to hold the handle of the grater with one hand and use the other hand to push the fruit downwards over the grater ‘teeth’, always keeping fingers away from the grater ‘teeth’, as they are very sharp.
5 Slowly pour the egg mixture that’s in the jug into the tarts over the peas and mint – try to stop pouring just before you reach the top, as the tarts will rise in the oven.
Count the spoons of flour into a small bowl. Dip the fish first into the flour, then the beaten egg, then the breadcrumbs so that the fish is well coated. Put the fish pieces on the baking trays.
3 Let your child crack open the eggs under your supervision. Mix the eggs with a fork to break them up. Add the milk and mix the milk and eggs together with a fork again.
6 Sprinkle a little grated Parmesan over the tartlets. Ask an adult to help you put the muffin tin back in the oven using oven gloves. Cook for 12 minutes, or until they have puffed up and the egg is cooked.
OFFER Cook School will be
available to all FOODLOVERs for the special price of £12.99, including postage & packaging (RRP: £14.99), by telephoning Macmillan Direct on 01256 302 699 and quoting the reference GLR 5PY.
Taken from Cook School by Amanda Grant, Published by Ryland Peters & Small, Price £14.99.
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PHOTOS © SUSAN BELL.
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