Falkland Islands

fk-lgflagUnusual Fact: There are 500 000 sheep on the Falkland Islands

falkland-islands-03 - image by DS Lands

This series of tiny islands off the coast of Argentina mystified me for a solid two weeks. The whole world has been fighting over them for years, it’s part of South America but many of the inhabitants regard themselves as British.

slider_penguins

Screen Shot 2015-08-12 at 7.24.26 am

Screen Shot 2015-08-12 at 7.24.46 am

Since, the Falklands are islands they do eat a lot of fish. And since a lot of Falklanders do consider themselves British I decided to make as close as I can to traditional British fish and chips.

DSC_0155

Except, I’m scared with working with hot oil… So it was baked fish and chips instead. The fish was crumbed with a bread, parsley and lemon crumb which was super delicious and came out nice and crispy. I can’t even remember what type of fish I used, just some white firm fleshed fish from the IGA but I’m sure any will do. We live on the opposite side of the world to South America so we couldn’t access any fish they would normally use over there.

DSC_0162

I also did some chips, because you know, you can’t have fish without chips. These too were baked. I just chopped them all into roughly the same size and tossed them with a little oil and salt. To give them a South American flavour I added some cumin but not enough to be able to tell its there so next time I’ll add a little more. But alternatively you could use pre-flavoured salt or pepper, any herbs (rosemary is my favourite on chips) or any spices.

Seriously; the chip world it your oyster.

DSC_0183

Now I promise the image below isn’t old play doh. It is, in fact mushy peas. In keeping with the British tradition I made tartare sauce and mushy peas. Dad said that the tartare sauce was the best he’s ever had. And thats saying some because that man grew up on fish. The mushy peas were also delectable. They were just mushed with some cream, butter and mint.

DSC_0166

DSC_0171

Dad: 8

Angus: 8

Me: 9

DSC_0191

Parmesan-Crumbed Baked Fish recipe from taste

  • 1/2 cup fresh multi-grain breadcrumbs
  • 1/4 cup flat-leaf parsley leaves, finely chopped
  • 1/3 cup finely grated parmesan cheese
  • 1 teaspoon finely grated lemon rind
  • 1 teaspoon olive oil
  • 4 (about 200g each) thick white fish steaks (such as blue eye or kingfish)
  • olive oil cooking spray
  • steamed green beans, boiled chat potatoes and lemon wedges, to serve
  1. Preheat oven to 200°C or 180C fan-forced. Combine breadcrumbs, parsley, parmesan, lemon rind, and salt and pepper in a bowl. Stir to combine. Drizzle mixture with oil. Stir until breadcrumbs are coated in oil.

  2. Press breadcrumb mixture onto flesh-side of fish fillets to form an even topping.

  3. Place fish, skin-side down, onto a baking tray. Spray with oil. Bake for 15 minutes or until crumbs are light golden and fish is just cooked through. Serve with steamed beans, potatoes and lemon wedges.

DSC_0179

Baked Potato Chips

1 potato per person and one extra

Oil

Salt

Any herbs or spices

Cut the potatoes into chip sized pieces and toss in oil. Lay out evenly on a baking tray with no chips touching so that the hot air can circle around the chips cooking them all the same. Sprinkle with salt and spices. Bake until golden on the outside at 180˚C

DSC_0176

Mushy Peas recipe from taste

  • 500g bag frozen peas
  • 2 sprigs fresh mint
  • 2 tablespoons pure cream
  • 1 tablespoon lemon juice

Tartare Sauce recipe from taste

  • 1 cup whole-egg mayonnaise (see note)
  •  1 lemon, rind finely grated
  •  2 teaspoons capers, drained, finely chopped
  •  2 gherkins, finely chopped
  •  2 tablespoons flat-leaf parsley leaves, chopped

DSC_0194

Have a thought?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s