Continuing with my 2016 goal to cook (with) something new each month (so far in the first two months I’ve done broccoli couscous, quinoa ‘pastry’ tart, pak choi and pumpkin soup!)…this time we attempted a pimped-up fish’n’chips dish.
We started with the ‘chips’. And it was a task for the spiraliser…making spirals from sweet potato and zucchini plus crisp-shapes from another setting for another sweet potato.
I was following a recipe I’d seen on BBC Good Food which was nice and simple - basically all I had to do was dress the chips with some olive oil and BBQ seasoning.
Then bake for about 20-25 mins.
We then jazzed it up further with some yellow and red cherry tomatoes and added some white wine to the tray during cooking.
And it’s a simple as that…just bake and serve.
It was delicious - really tasty and flavoursome. However, we’d overloaded the fries tray and perhaps used a little too much oil so most of the veggies were more soggy than crispy but there were some exceptions.
Definitely recommend giving this a go.
We rounded off the meal with a (very yellow) tropical fruit salad - mango, golden kiwi, passion fruits and physalis.
Visit skinnyms.com and bbcgoodfood.com for their recipes.
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