The topping is basically the sameas the coating for the vegetables, only with the addition of some fresh herbs which go really well with the fish andalsoaddafabuloussplash of colour to the dish
I haven'treallyeaten much fish of lateand I have to say I really miss it so when one of Dale's friends offered us some freshcod fillets I saida big YES
As you can see, I baked some extra slices of chorizo to serve alongside the fish andalsomade some small spicy roastpotatoes so it was quite a filling dish in the end, although I did have some lettuce too
½ teaspoonsalt. ½ teaspoon dried oregano, crumbled. 500 g red potatoes, unpeeled and cut in 1. 1 medium onion, thinly sliced. 1 tablespoon olive oil. 4 romatomatoes, seeded andcoarsely chopped. 3 cloves garlic, minced. 75 g rocket leaves. 500 g cod, barramundi, snapper or other thick, firm-fleshed white fish steaks, cut into 5 cm chunks
I made up my dip first by crushing the garlic then mixing with the mayonnaiseand yoghurt. Now for the messy bit, take your floured mushrooms and dip into the beaten egg, then coat with the pecorino crumbs, once they areallcoated you canheat up about enough oil in a high sided frying pan to come abouthalfway up the depth of your mushrooms
It also feels a little naughty when you eat it, I suppose the baked chicken assumes the sametreatvalueas Southern Fried Chicken maybe, but, it is a very successful recipe that we also enjoy onnon-dietdays, albeit with chips sometimes
fresh chopped parsley, optional. Seasonbeaten eggs with saltand pepper. Add chicken to the eggs and toss to make sure each piece is fully coated in the egg mixture
Not only do we talkabout burgers, Sundayroasts, kebabsand curry, it would not be unusual to hear us to be talkingabout curing our own bacon, our recent experiments with hedgerow infusions, pickling or game pies
The ActiFry is abeast of amachine, this is not one for slipping discreetly into the kitchen without Mr TT noticing yet another kitchen addition, but it well and truly earns it’s space
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