Grilled Polenta with Sage, Parma Ham and Melted Fontina Cheese

Serves 2
I ngredients
9 oz (250 g) or x 500g pack ready cooked polenta (you buy it in one block)
6 sage leaves
6 slices Parma ham (85 g pack)
3 oz (75 g) Fontina or Gruyre cheese, cut into 6 slices
1 tablespoon olive oil
salt and freshly milled black pepper
Pre-heat the grill to its highest setting for 10 minutes.
Conversions
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You will also need a 10 x 12 inch (25.5 x 30 cm) baking sheet, lightly oiled.
Method
First of all measure the olive oil into a saucer. Now cut the polenta into six inch (1 cm) slices and
arrange these on the baking sheet, side by side. Then brush each piece with olive oil, season
generously with salt and freshly milled black pepper.
If you're cooking for two they can be joined into threes; if not leave a gap in between each one, then
place the baking sheet under the grill about 4 inches (10 cm) below the heat source. Time it for about
3 minutes.
Next loosely roll up the pieces of Parma ham and when the 3 minutes is up place a rolled-up piece of
ham on top of each polenta slice. Next place a slice of cheese on top of the Parma ham and finally dip
the sage leaves into the remaining olive oil and lay on them on top of the cheese.
Now pop the baking sheet back under the grill and give it another 3-4 minutes or until the cheese is
bubbling and turning golden and the sage leaves are crisp.
Serve immediately with some warm ciabatta bread.







Fish and chips with tartare sauce - Nathan Outlaw
1 hour 30 minutes
A classic fish and chips recipe from Nathan Outlaw which also contains a homemade tartare sauce
recipe. This battered fish recipe uses hake and is given added gravitas by the knowledge that Nathan
Outlaw is perhaps Britain's best fish and seafood chef and has recently produced a phenomenal
cookbook, British Seafood
METHOD
1.For the tartare sauce, start by making the mayonnaise. Whisk the egg yolk, vinegar and mustard
together in a bowl until well combined. Slowly add the rapeseed oil in a steady stream while
continuing to whisk until emulsified
2.Finely dice the gherkins and add to the mayonnaise along with the capers and chopped herbs. Taste
and adjust the seasoning with salt and pepper as necessary. Store in the fridge until ready to serve
3.For the beer batter, combine the flour, yeast, salt, sugar and beer. Whisk together to form a smooth
mixture and leave in a warm place for 10 minutes to activate the yeast and develop the flavour. Move
to a cooler place until ready for frying
4.To start the chips, peel the potatoes, then cut into large chips. Put them in a saucepan, cover with
cold water and bring to the boil. Cook until still slightly raw in the centre, strain and cool
5.Heat some vegetable oil in a deep-fat fryer to 180C ready to cook the fish and chips. Once the fryer
has come up to temperature, add the chips to the fryer basket and drop into the hot oil. Cook until
golden brown, remove from the fryer and allow all the oil to drip off. Place in a bowl and season
generously with salt
If you dont have a deep-fat fryer, pour oil (use oil with a high smoking point like sunflower or walnut
oil) into a large pan up to a third full. Once the oil reaches 180C - or a cube of white bread browns
after 40 seconds - it is ready to use. Note: hot oil can be very dangerous, take care
6.To cook the fish, mix the beer batter again to ensure it is smooth. Drag each fillet of hake through
the mixture to evenly coat and drop into the fryer. Cook for 6-8 minutes until golden brown. Always
drop items into the fryer away from the body so the oil does not splash back
7.To serve, place the fish on top of the chips and serve with peas and a healthy dollop of tartare sauce










Family Favorite Sesame Chicken
Total Time: 1 hrs
Prep Time: 45 mins
Cook Time: 15 mins
I ngredients:
Servings: 4
Units: US | Metric
Sauce
1/4 cup honey
1/4 cup soy sauce
1/3 cup chicken broth
1 -2 tablespoon sesame oil (to personal taste)
1 teaspoon ground ginger
1/2 tablespoon chopped garlic
1/2 tablespoon brown sugar
1 dash red chili pepper flakes
2 teaspoons cornstarch (or more is you want a thicker sauce)
Chicken
4 chicken breasts, cut into cubes
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon sherry wine
1/2 teaspoon Chinese five spice powder (optional)
2 drops sesame oil
cornstarch, to coat
To cook
vegetable oil (for frying) or peanut oil (for frying)
sesame seeds (to garnish)
sliced green onion (to garnish)
prepared rice, to serve
Directions:
1.Combine chicken ingredients except cornstarch and let marinate for at least 30 minutes in the fridge.
2.Remove chicken from marinade and toss in cornstarch then cook chicken in hot oil on the stove top
until cooked thru. Remove from pan and keep warm in oven while making the sauce.
3.Combine all sauce ingredients EXCEPT cornstarch in a sauce pan and bring to a boil over med.
heat.
4.Mix cornstarch with a little water (about 1/4 cup) in a cup until disolved then slowly add to the
sauce mixture on the stove and heat until thickened to you liking.
5.Add chicken to sauce on the stove until heated thru.
6.Remove and sprinkle with sesame seeds and green onions and finally enjoy!