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Recipes for success Summer bites


THIS ISSUE, LAURA ROWE − COTSWOLDIAN, FORMER CIRENCESTER LIFE GAL AND EDITOR OF OUR FOODIE SISTER MAG CRUMBS − IS SHARING WITH US TWO DISHES PERFECT FOR SUMMER


Spiced lemon sole goujons


(Serves 1)


These goujons are a really quick and cheap supper that will please all the family. If you’re making them for the kids, leave out the spice, or if you like a kick, add some extra chilli powder.


Ingredients: 1 lemon sole fillet (it would work just as well with any other firm white fish) 1/3 teacup polenta 2¬3 tbsp of your favourite spices (I used Rump Rub by California Rancher) 1/2 tsp salt 1 tsp ground black pepper 1/3 teacup of natural yoghurt Handful of Anya potatoes 2 tbsp olive oil/vegetable oil 1 lime 2 tbsp mayonnaise


Method: 1. Remove the skin from the fillet of fish and slice into bite-size pieces. Mix together the polenta, the spices (the Rump Rub I used includes a mix of mustard powder, celery salt, cayenne pepper, brown sugar, garlic and onion powder, oregano, paprika and cumin), salt and pepper and place in a shallow dish. Place the yoghurt in another shallow dish. 2. Dunk the sole mini fillets in the yoghurt so they are lightly covered and then coat in the spiced polenta mix. 3. Place the potatoes in a roasting dish with the olive oil and a pinch of sea salt and roast in an oven for 15¬20 minutes until golden and tender. 4. Heat up an inch of vegetable oil in a pan – test with a breadcrumb and when it turns golden when placed in the pan the oil is ready – and then shallow-fry the goujons for a minute each side. 5. Drain the goujons on kitchen paper. Meanwhile, cut a cheek off the lime to serve with the goujons and squeeze the remainder of the lime into the mayonnaise and combine. 6. Serve the goujons alongside the limey mayo, lime cheek and roasted Anya potatoes.


www.mediaclash.co.uk Cirencester Life 35


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