Chip Shop Potato Fritters

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Called Scallops in many areas of the UK, Chippy Potato Fritters are slices of cooked potato dipped in batter and fried in hot oil. Liberally doused in salt and vinegar to serve.

Ingredients

Batter

4 tbsp (80g) plain flour
2 tbsp (40g) corn flour
1/4 tsp salt
Pinch bicarbonate of soda
150 ml cold beer

Fritters

1 large potato
2 tbsp flour
Oil for deep frying

Method

Sift flour and salt into a medium sized bowl.
Whisk in beer in a slow but steady stream to form a smooth, thick, lump-free batter.
Cover and place in the refrigerator for 30 minutes to rest.
Slice potatoes lengthways to give you the biggest slices.
Bring a pot of salted water to boil, then reduce to a simmer.
Add potatoes and cook until half cooked.
Drain and cool.
Dust potatoes in plain flour and dip in batter.
With oil in a deep pan, heat until a teaspoon of batter browns in 30-40 seconds
Dip potato slices in flour then batter and cook in medium hot oil for 4-5 minutes or until batter is golden.
Remove and drain on absorbent paper.
Sprinkle liberally with salt.
Serve immediately with vinegar to taste.

TIP

Slice potatoes thin or pre-blanch before battering.
Mushy peas work well as an accompaniment.

Also in Beer Batter

Fish, eg code, hake
Sausages

Note: For economic reasons, most chippies DO NOT use beer in their batter and battered sausages DO NOT come on sticks as in many so called “authentic” recipes.

Beer Braised Pork Chops

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Beer braised pork chops, simmered with broth and herbs for a hearty dish, is perfect served with seasonal vegetables. Grill or Barbeque to finish (optional).

Ingredients

4 bone-in or boneless pork chops
1 small onion (sliced)
3 cloves garlic (minced)
1 cup brown ale beer
½ cup chicken broth
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons olive oil or butter
1 tablespoon mustard
1 tablespoon brown sugar (optional)
1 teaspoon fresh thyme (or ½ tsp dried)
salt and black pepper, to taste

Instructions

1. Pat dry and season both sides of the chops with salt, pepper, garlic powder, paprika.
2. Heat oil or butter in a large skillet over medium-high heat.
3. Sear pork chops for 3–4 minutes per side until golden brown.
4. Remove and set aside.
5. In the same pan, add sliced onion and cook until softened.
6. Add garlic and cook for 30 seconds.
7. Pour in brown ale, scraping up any browned bits from the pan.
8. Add chicken broth, mustard, brown sugar (if using), and thyme.
9. Stir and bring to a simmer.
10. Place pork chops back into the pan.
11. Spoon sauce over them.
12. Cover and cook for 10–15 minutes, until pork is cooked through and tender.
13. Remove chops to grill, BBQ as an alternative.

🍽️ Serving Ideas

Mashed potatoes 🥔
Rice or buttered noodles 🍝
Roasted vegetables 🥦

💡 Tips

Use a good-quality dark ale for deeper flavor
Add mushrooms for an earthy twist
A splash of cream at the end makes the sauce extra rich

Crispy Chicken with Feta & Roasted Tomatoes

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Fancy or plain, this versatile crispy chicken features a feta cream topping or side serving in a delicate dressing with optional pesto.

Ingredients

For the Chicken

2 large chicken breasts, sliced into cutlets
100g breadcrumbs
50g grated Parmesan cheese
1 tsp garlic powder
1 tsp dried oregano
½ tsp paprika
½ tsp salt
¼ tsp black pepper
2 eggs, beaten

For the Feta Cream

150g feta cheese
60ml heavy cream or Greek yogurt
1 tbsp lemon juice

For the Roasted Tomatoes

300g cherry tomatoes
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper

For the Garlic Basil Oil

3 tbsp olive oil
2 cloves garlic, finely minced
2 tbsp fresh basil, chopped

Garnish

Extra basil
Cracked black pepper

To Make

Preheat oven to 200°C, Air Fryer 180°C.
Prepare a breading station with beaten eggs in one bowl and breadcrumbs mixed with Parmesan, garlic powder, oregano, paprika, salt, and pepper in another.
Dip chicken cutlets into eggs, then coat in the breadcrumb mixture.
Place on a lined baking tray.
Toss cherry tomatoes with olive oil, salt, and pepper and place on a separate tray.
Bake chicken and tomatoes for 20–25 minutes until chicken is golden and cooked through and tomatoes are softened and slightly blistered.
Blend feta with cream (or yogurt) and lemon juice until smooth and creamy.
In a small pan, gently heat olive oil with garlic until fragrant, then remove from heat and stir in fresh basil.
Plate chicken, spoon feta cream over the top and add roasted tomatoes on the side or over the chicken.
Drizzle garlic basil oil over everything.
Garnish with extra basil and cracked black pepper.

Tips

If time is an issue, skip the breadcrumbs an brush with butter.
Without breadcrumbs, use chicken with skin.

Crispy Air Fryer Shrimp

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Air Fryer or Oven. Crunchy Prawns (Shrimp), easy to make, slightly spicey, served with the sauce of your choice. Make ahead and refrigerate till needed.

Serve with Sauces

Ingredients

500g large shrimp, peeled & deveined
80g breadcrumbs
80g flour
2 eggs (beaten)
1 tsp paprika
½ tsp garlic powder
Salt & pepper to taste
50g butter, melted

Method

Bowl 1: flour
Bowl 2: beaten eggs
Bowl 3: breadcrumbs, paprika, garlic powder, salt, pepper

Preheat your air fryer to 190°C, Oven 200°C.
Coat each shrimp in flour → egg → breadcrumbs.
Arrange shrimp in the air fryer basket in a single layer.
Air fry 8–10 minutes until golden and crispy
Flip halfway, brushing both sides with melted butter.
Most steak sauces work well. (see below)

Tip
Coat and set aside to quick cook later while you sip your wine. Brush both sides with melted butter, skip the turning if you want.
Good air flow is needed for even crispiness, so use a rack in the oven.

Sauces

Marie Rose Sauce

A classic sauce that totally transforms a homemade prawn cocktail, Marie Rose sauce is the perfect accompaniment to fish, seafood and even burgers.

Spicy Cocktail Sauce

Spicy pink sauce, a creamy and versatile blend, ideal for accompanying seafood, snacks or sandwiches. Prepared by combining mainly mayonnaise and ketchup, enhanced with spicy touches.

Easy Cocktail Sauce

Slightly tangy pink sauce, creamy and versatile blend, ideal for accompanying seafood, snacks or avocado. Prepared by combining mainly mayonnaise, tartare sauce and ketchup, in addition to citrus touches.

Canarian Tomato Jam

Canarian Tomato Jam (Mermelada de Tomate) is a traditional, sweet-and-sour condiment from the Canary Islands, commonly paired with cheeses, specifically soft goat cheese or blue cheese.

Chimichurri Sauce

Originating from Argentina commonly served with steak, an oil-based, blending of finely chopped coriander, garlic, oregano, red wine vinegar and red pepper flakes for a tangy, herby flavor.

Diane Sauce

Diane sauce is typically a creamy, light brown, or beige color. A traditional Diane sauce DOES NOT rely on Worcestershire sauce for a kick, a classic recipe can be made without it.

Peppercorn Sauce

A classic sauce made with black peppercorns, cream and brandy for a lovely, rich sauce. Use mustard instead of Worcestershire sauce (NOT in the classic recipe).

Garlic Butter Sauce

5 minute garlic butter sauce, flavorful and pairs perfectly with steak, chicken, pasta and seafood. Excellent chilled for making garlic bread. Herbs to your taste!

Creamy Mushroom Sauce

A highly versatile creamy Mushroom Sauce for steak, chicken, pork and other seared meats. Goes well with pasta too yet incredibly simple to make.

Red Wine Sauce

Deliciously rich red wine sauce as an accompaniment to steak. Easy to make – cook it while steaks are resting then drizzle over. Goes well with chicken too.

Béarnaise Sauce

Béarnaise Sauce has the same creaminess as the basic hollandaise but a subtle acidity from the vinegar. Béarnaise sauce’s flavours are much richer and more pronounced than a classic hollandaise.

How to Cook a Perfect Steak

A classic steak with sauce is best achieved by pan-searing the steak in a hot pan (using butter/oil) and making a pan sauce while it rests. See below for 6 popular, quick, 5-minute sauces.

Blue Cheese Sauce

This classic blue cheese sauce comes together in under 5 minutes with just 4 ingredients. Loaded with blue cheese flavor and great for salads, steaks, fries, it’s perfectly balanced.

Braised Beef in Red Wine

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An extremely versatile beef recipe. Oven, Slow Cook, Instant Pot. Serve with mash, pasta, rice, fries, with optional carrots, mushrooms.
Make ahead with mash topping.

Ingredients

800g beef, in cubes
1-2 carrots, cut on an angle, optional
1/2 large onion, finely chopped
1/2 large onion, chopped 1 inch, or pearl onions
750ml red wine, oak flavour works well
200g mushrooms, halved or quartered, opgional
50g/3 tbsp butter
2 garlic cloves, minced
2 tbsp tomato paste
4 tbsp flour, or 2 to 3 corn flour in water
750ml beef stock
3-4 tbsp oil
salt, pepper, herbs, to taste
chopped parsley, for garnish

Instructions

Heat oven to 170C/150C air fryer.
Pat the beef dry with paper towels. Season with salt and black pepper.
Heat oil to medium-high heat and sear the beef in batches
Set aside.
Add oil to the pot, then sauté the finely chopped onion, garlic and carrots if using.
Set aside leaving the juice in the pan. Add butter.
Briefly saute the mushrooms (if using) and 1 inch chopped onions and set aside.
Add tomato paste, red wine and stock, bring to a simmer .
Add back beef, carrots and onions etc..
Transfer to an oven proof dish and place in the oven for 90 minutes.
Taste and adjust seasoning with more salt and pepper.
Add the remaining mushrooms and onions, lower the heat and cook for a further 30 minutes.
Garnish with parsley and serve with mashed potatoes, rice or pasta.

Note: Cuts of beef vary enormously and affect texture and cooking time. Choose a cut with fat, not too lean, and don’t worry about a little gristle.

Slow Cooker

Largely follow the recipe above with these changes.

Use the slow cooker on full heat instead of the oven for 3 to 4 hours, adding mushrooms, large cut onions for last 40 minutes.

Instant Pot

Largely follow the recipe above with thee changes.

Use Saute Option to brown meat, onions, etc.
DO NOT thicken at this stage.
Pressure cook on medium for 40 minutes.
Quick release and add mushrooms.
Pressure cook 5 minutes with quick release.
Thicken while warm using SAUTE of needed.

Apple Cider Pork Roast

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Four-Ingredient Apple Cider Pork is simply roasting a seasoned pork loin alongside fresh apple in apple cider, serving with apple wedges or blending into a simple sweet gravy.

Ingredients

500-750g pork loin or shoulder roast
savory dry rub
3–4 apples peeled and cut into thick wedges
300-400ml cider
soaked peppercorns, optional

The Rub

brown sugar
salt
pepper
garlic powder

Optional Gravy

1 extra apple quartered around pork
50ml brandy
200ml beef broth
corn flour in 1 tbsp cider to thicken

Instructions

Rub the pork roast generously on all sides with your seasoning rub.
Place the pork in the center of the pan and surround it with the apple wedges.
Pour the cider into the bottom of the pan.
Bake at 180°c for 60–90 minutes (depending on weight).
Spoon the cider juices over the pork and apples every 15-20 minutes.
Serve the roast whole on the tray, surrounded by the caramelized apples and pan juices.
Allow the meat to rest for 10 minutes before slicing to ensure it remains juicy.

Optional Gravy

5 minutes or so before the pork is finished, remove apple for gravy.
Blend with the broth. and heat in a small pan.
Reduce the heat and add the corm flour and brandy.
Stir until thickened, lower the heat till ready to serve.

Crepes with Canary Bananas

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Canarian Recipes: Crepes Con Plátanos

Plantain (Plátanos) and banana are the same fruit but they differ in origin, size, and flavor, the Canary Island banana being smaller and sweeter, due to its slower ripening. Nutritionally, they are similar, both being high in potassium.

Ingredients

100g flour
2 tbsp sugar
2 large eggs, or 3 medium
250ml milk
30g butter

Stuffing and Sauce

150g of sugar
1 tbsp butter
150ml orange juice
4 bananas, cut in half or sliced
30ml brandy, optional

Instructions

Blend the flour, sugar, eggs, milk, and butter until you have a completely smooth mixture.
Cover the bowl and refrigerate for 30 to 60 minutes.
Heat a frying pan, add a little butter and a ladleful of crepe batter
Move the pan around to distribute the batter.
Cook for approximately one to two minutes on each side.
Repeat until all the crepe batter is used.

You can set aside for later use and reheat as needed.

Stuffing and Sauce

Heat a pan with the butter and sugar, stirring gently until it dissolves and forms a caramel.
Add the orange juice and bananas; pour in the brandy and cook for five more minutes over medium heat.
Fill the crepes with the bananas and drizzle the sauce on top.

Alternative Method

Make the crepes ahead and chill, keep the sauce separate.
Fry in the hot oil until crisp.
Drizzle with sauce to serve.

Serving Ideas

You can serve with strawberries for an extra indulgent touch.
Pair with fresh fruit for a super healthy breakfast.
Halve the sauce and drizzle with melted chocolate.

Marie Rose Sauce

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A classic sauce that totally transforms a homemade prawn cocktail, Marie Rose sauce is the perfect accompaniment to fish, seafood and even burgers.

More Pink Sauces

Ingredients

200ml mayonnaise
2-3 tbsp tomato ketchup
½ tsp hot sauce eg chili, piri piri, tobasco
¼ tsp Worcestershire sauce, optional
½ tsp lemon juice
pinch of cayenne pepper to serve
salt, black pepper. to taste

Substitute for Worcestershire Sauce
Makes 100 ml
5 tbsp soy sauce, 5 tsp lemon juice and a little sugar.

Method

Combine and chill 2 hours before use.
Adjust ratio of ingredients to taste.
If you like it thinner you can use white wine or lemon juice.

Serve with

Nachos or Crisps
Avocado
Prawns
Burgers
Fried Fish/Fish Fingers

More Pink Sauces

Marie Rose Sauce

A classic sauce that totally transforms a homemade prawn cocktail, Marie Rose sauce is the perfect accompaniment to fish, seafood and even burgers.

Easy Cocktail Sauce

Spicy Cocktail Sauce

Spicy pink sauce, a creamy and versatile blend, ideal for accompanying seafood, snacks or sandwiches. Prepared by combining mainly mayonnaise and ketchup, enhanced with spicy touches.