Frites, Fritters…and Frisee

Friday snacks:  Frites, Fritters…and Frisee
Best classic pub fare.  Savory fritters.  Chic frisee.
The Menu Shoppe has it covered…
best  presentation with our new Wire Basket Collection.
Lined with our newsprint tissue is snazzy for frisee and fritters.
Fabulous for frites or fritters.
Baby Frisee Salad
Creative variations are endless.  Use this basic salad and top with shrimp, scallops or fish fingers and fritters.
Salad:
1 1/2 lb baby frisée
1/3 cup fig (or strawberry) jam
1 tbsp olive oil
1/4 tsp ground coriander
4 red baby beets, peeled and diced
4 golden baby beets, peeled and diced
1/2 cup coarsely chopped pecans
4 tbsp finely crumbled goat cheese
Vinaigrette:
5 tbsp sherry vinegar
1 shallot, finely diced
1 tbsp mustard seeds
1 tbsp dry mustard
1 tbsp honey
3 tbsp olive oil
For Salad:
Heat oven to 375°. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small sauté pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.
For Vinaigrette:
In a bowl, mix vinegar, shallot, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese.
Classic British bests
Homemade Fish Fingers
courtesy of BBC Good Food
1 egg, beaten
400g skinless sustainable white fish–sliced into 12 strips
85g white breadcrumbs–from day-old bread
1 lemon, zest and juice
4 tbsp mayonnaise
1 tsp dried oregano
1 tbsp olive oil
Heat oven to 200C/180C fan/gas 6. Pour the beaten egg into a shallow dish. Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper.
Brush a non-stick baking sheet with half the oil. Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 mins until golden.
Classic pub chips
Chunky Chips with Camelised Onion and Garlic
courtesy of Gordon Ramsey and BBC Good Food
750g potatoes, skin on
1 thinly sliced red onion
2 garlic cloves, thinly sliced
3 tbsp olive oil
Heat oven to 200C/fan 180C/gas 6. Cut the potatoes, skin left on, into fat chips. Toss with the olive oil, plenty of seasoning and the red onion, then tip onto a baking tray. Roast for 15-20 minutes.
Turn oven up to 240C/fan 220C/gas 9. Roast for 15-20 mins more, turning and adding the garlic to the tray with 10 mins cooking time to go.
Salmon Fritters
415g can pink salmon, drained, skin and bones removed, flaked
4 green onions, thinly sliced
1/2 cup self-raising flour
4 eggs, lightly beaten
2 tablespoons rice bran oil or olive oil
Place salmon, onion, flour and egg in a large bowl. Stir to combine. Season with salt and pepper.
Heat 1 tablespoon oil in a frying pan over medium-high heat. Spoon 1/4 cup salmon mixture into pan. Using a spatula, slightly spread to form a 9cm round. Repeat to make 3 more fritters. Cook for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover to keep warm.
a savory accompaniment…
Cauliflower Fritters
1 large head cauliflower, cored and cut into 2″–3″ florets
2 1⁄2 cups finely grated pecorino romano cheese
2 1⁄2 cups flour
2 cups milk
2 cloves garlic, finely chopped
2 eggs
Freshly ground black pepper
Olive oil
Bring a large pot of salted water to a boil. Add cauliflower and cook until just tender, about 6 minutes. Drain and rinse under cold water. Set aside in a colander to let drain–pat completely dry. Whisk together 1⁄2 cup of cheese, flour, milk, garlic, eggs, and salt and pepper to taste in a bowl until smooth to make a thick batter. Pour oil into a deep skillet to a depth of 1⁄2″ and heat over medium-high heat. Working in batches, drop cauliflower into batter and turn to coat thickly. Using a slotted spoon, carefully transfer battered cauliflower to oil and fry, turning occasionally and spooning hot oil over the top, until deep golden brown all over, 5–7 minutes. Transfer fritters to a paper towel–lined plate as they are done, generously sprinkling each layer with some of the remaining cheese.
Serve with Tahini Sauce
Did you know that March is also National Sauce Month.
Enhance fritters with creative dipping sauces.
Tahini Sauce
1/2 cup tahini
1/2 cup water
3 cloves garlic, smashed and minced into a paste
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
Combine tahini, garlic, lemon juice, and 1/2 cup water in a small bowl and season with salt.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in bistros, lounges, placesettings, restaurants, seafood, small plates, tabletop and tagged , , , , , . Bookmark the permalink.

One Response to Frites, Fritters…and Frisee

  1. Anastasia says:

    Beautiful photos!

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