Fish Trip Cafe

——————————

— Pear & Goat’s Cheese Toasts (serves 4) —

1 French baguette (medium size)

Some olive oil

3 pears (such as Williams), cored and thinly sliced

150g goat’s cheese, sliced into 8 slices

30g walnuts, chopped

2 teaspoons thyme, finely chopped

Freshly ground black pepper

1 tablespoon honey

——————————

Cut the baguette in half, then slice in half lengthwise. Brash the baguette with olive oil, put the bread onto a hot grilled pan over medium heat and toast until golden on both sides.

Transfer the toasts to a baking tray, arrange with the pear slices and goat’s cheese, sprinkle with the walnuts, thyme and black pepper, drizzle the honey over the top.

Grill under the broiler until the cheese is lightly golden.

A lot of muffins in a box. To open a box is my favourite thing.

——————————

— Feta, Olive and Sun-Dried Tomato Muffins (makes 12 muffins) —

Olive oil for greasing

280g plain flour

1 tablespoon baking powder

A pinch of salt

2 eggs, beaten

80g butter, melted and cooled

250ml butter milk

150g feta cheese, crumbled

50g sun-dried tomatoes, cut into small pieces

50g black olives, pitted, cut into halves

Handful flat leaf parsley, chopped

——————————

Preheat the oven to 200C/ 400F. Grease a 12 cup muffin tray with a little olive oil.

Sift together the flour, baking powder and a pinch of salt into a large bowl.

Beat the eggs in separate bowl, add the melted butter, buttermilk.

Pour the egg mixture into the flour mixture and add the feta cheese, sun-dried tomatoes, olives, parsley. Stir until just combined. Spoon the mixture into the muffin tray.

Bake in the oven for 25 minutes, or until risen and golden.

This chips are so delicious. Good things take time, but they are worth it.

——————————

— Double Cooked Chips (serves 4) —

800g floury potatoes (such as maris piper or king edward)

2 litres groundnut oil or sunflower oil for deep-frying

Flaked sea salt

Your favourite dipping sauce

——————————

Cut the potatoes lengthways  into 1cm thick chips, rinse well under cold water for 10 minutes and then drain.

Put the chips into a large pan of cold and lightly salted water, bring to the boil. Turn down the heat and simmer for about 5 minutes until just soft to the point of knife.

Drain and pat dry with kitchen papers. Lay the chips on a tray lined with kitchen papers and allow them to cool. Put them in the fridge until cold.

In the heavy-based saucepan, heat the oil to 130C, and add the chips. Don’t over crowed the pan. Fry chips for about 10 minutes until cook through but not over cooked.

Remove, drain, pat dry and refrigerate the chips until cold.

Heat the oil to 180C and add the chips. Cook until crisp and golden. Drain and sprinkle with sea salt.