"Restaurant Impossible" host Robert Irvine knows a thing or two about authentic English cooking. The native Brit even served in the Royal Navy. Here, he makes fish and chips, an English trifle and a gin pomegranate slush.
Recipe: Fish and chips (on this page) Recipe: English trifle (on this page) Recipe: Gin pomegranate slush (on this page)For batter:
Mix all batter ingredients until smooth, finishing with the water until mixture is smooth and thick.
For fish and chips:
Preheat fryer with grapeseed oil to 350 degrees, then cook pre-blanched french fries until crisp, 3 to 4 minutes. Then season with salt and pepper.
After cooking fries, dredge each fillet in flour, tapping off excess flour. Then dredge in batter, tapping off the excess.
To cook, wave battered fish into fryer and cook for 4 to 5 minutes or until golden brown and floating. Once cooked, remove from oil and allow to drip onto paper towels to absorb excess oil.
Option: Serve with cucumber onion salad and malt vinegar.
Makes 4 servings
Use 4 (16-ounce) or larger wine glasses or snifters (note that the idea of a trifle is to see the layers). Dissolve gelatin and sugar in boiling water. Add cold water. Cover and set aside at room temperature.
For creme anglaise:
Pour the milk and heavy cream into a heavy bottomed sauce pot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). (If using a vanilla bean, put the vanilla pod in the pot as well.)
Add half the sugar to the pot and bring to a simmer (just below a boil). In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison).
Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs!
You want the mixture to begin to thicken so it will coat the back of a spoon. Remove from heat and allow to cool, then remove vanilla pod and discard and refrigerate until chilled.
Spoon fruit into each glass as a base layer. Follow with a layer of cubed pound cake, then a layer of strawberries. Spoon about 1/3 cup gelatin on top of the fruit and refrigerate for 2 to 4 hours until the gelatin is set.
Spoon crème anglaise over the chilled trifle, spoon whipped cream on top to finish, and top with shaved chocolate.
In a large freezer-safe container combine gin, pomegranate juice, lemon juice, half of cranberry juice, sugar, lime juice and water. Stir well and cover.
Freeze slush for 4-5 hours, or until icy, stirring every 20-30 minutes. For serving, scrape a spoon across the top of the frozen mixture and in glasses, portion "slush" half way to top.
Finish with reserved cranberry juice, stir until slushy and top with mint. Enjoy.
An additional rim mixture can be made by small zesting 2 lemons, and then allowing the zest to rest (dry) over night on a paper towel. After drying, crush zest by hand and mix with ½ cup granulated sugar. Place lemon sugar mixture on flat 6-inch plate, moisten rims of glasses with water and then rub rims through lemon sugar.
Toss moistened pomegranate seeds with lemon sugar or plain sugar and top drinks with seeds.
Makes 10 to 12 drinks
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