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Fish & Chips With Tartar Sauce…The Airfryer Way

December 3, 2013 by TheWhiteRamekins

Fish & Chips With Tartar Sauce

Fish ‘n’ Chips, is one of those classic Brit comfort food besides pot pies, Victoria sponges and summer pudding, which I always have liked to the core of my heart. Especially in these chilly days of winter, craving for some hot and sizzling fried food grows stronger as the temperature dips. Sitting beneath the warmth of quilt with some warming and comforting food to eat..what else would one need!

Fish & Chips With Tartar Sauce

But honestly speaking, I just run away from frying food at home. No, it’s not the fear of getting burnt by the smoking hot oil. It’s just that I feel too lazy to fry food at home. Boiling a big wok of oil isn’t my cup of tea. You must be thinking, how silly that reason is. But that is how it is. I am happy to fire up my oven for the entire day, but would stay away from this frying thing.

Fish & Chips With Tartar Sauce

And that is why end up ordering fried food when I am eating out. But you see, technology has eventually made my life simpler. Recently, I got a call from Philips to review their Airfryer. I have heard a lot about the airfryer and the wonderful stuff it can do at home. And I was excited to try it finally. It really is a magical product from Philips, which can churn out hot piping fried food in minutes, without the need of boiling a gallon of oil.

Fish & Chips With Tartar Sauce

A spoonful of oil or even less, and all you get is crispy non-oily fried stuff. I made home style fries to test it initially, and to my surprise it delivered perfectly browned and crisp fries with a thin coat of oil. Next I wanted to try my favorite Fish and Chips.

Fish & Chips With Tartar Sauce

I took frozen fillet of basa fish {as I am quite skeptical about the freshness of fish and hugely rely on frozen fillets}, coated them in flour, fresh breadcrumbs and some herbs. And within minutes, I got perfectly and evenly browned crispy fried fish and again with only a tablespoon of oil.

Fish & Chips With Tartar Sauce

This wonderful Airfryer can even bake cakes too, but I didn’t try that. It works as a compact convection {hot air circulation} oven, so I am sure it can bake some basic sponges as well. I enjoyed my herb-ed fish and chips with homemade tartar sauce, a perfect accompaniment to go along. I would definitely recommend this amazing product if you want to enjoy some great fried food with no added waistline.

Fish & Chips With Tartar Sauce

Ingredients

Fish:
400 gm firm white fish fillet {sole or basa}
2 large eggs
1/2 cup plain flour
1/2 cup fresh bread crumbs
2 tbsp fresh parsley, chopped
1 tbsp olive oil
1 tsp salt
1 tsp freshly ground pepper

Chips:
2 large potatoes, washed and scrubbed
1 tsp fresh rosemary
1 tbsp olive oil
2 cloves garlic, crushed

Tartar Sauce:
200 ml mayonnaise
3 tbsp capers, drained and chopped
2 tbsp jalapenos, drained and chopped
1 small shallot, finely chopped
squeeze of lemon juice
3 tbsp chopped fresh parsley
salt and freshly ground black pepper

Directions

  1. For fish, preheat the Airfryer at 200 degree C for 5 minutes. Meanwhile, mix bread crumbs, salt, pepper, parsley and olive oil in a bowl.
  2. Cut the fish into 8 long pieces. Crack the egg in a shallow bowl and use a fork to lightly whisk. Place the flour and breadcrumbs in separate shallow bowls.
  3. Dip 1 piece of fish in the flour. Shake off any excess. Dip the fish in the egg, then in breadcrumbs, pressing firmly to coat.
  4. Place the fish in air fryer. Repeat with all the remaining fish pieces and put in air fryer and cook for about 15 minutes or until golden.
  5. For chips, cut the potatoes in wedges shape with skin on. Soak them in a bowl with mild salted water for 20 minutes.
  6. Preheat the air fryer at 180 degree C for 5 minutes. Drain the potatoes and pat them dry with a paper towel. In a bowl, mix all the ingredients along with potatoes and toss to coat evenly. Place the chips in air fryer and cook for 25 minutes until golden, shaking them once in between. Once cooked, toss the potatoes generously with salt.
  7. For tartar sauce, mix all the ingredients in a bowl and chill in fridge until needed. Serve with fish and chips.

Filed Under: review, Savory Tagged With: comfort food, fish and chips, food, healthy, India, oven baked, philips airfryer, product review

Vietnamese Iced Coffee…& Philips One Touch Espresso & Cappuccino

October 13, 2013 by TheWhiteRamekins

Vietnamese Iced Coffee

Iced Coffee sounds a tad bit late for the season right now. Especially when the summers have already departed, and autumn is at it’s peak. Kitchens are buzzing with apples, pears and pomegranates. And probably, a month from now, there’ll be a sweet nip in the air, which would leave us all craving for a big bowl of hot simmering soup.

Vietnamese Iced Coffee 3

So, before it gets even more out of the place, I thought of posting about this simple yet deep flavor Vietnamese Iced Coffee. I really like the simplicity of this iced coffee recipe, and I wanted to write about it from a very long long time. But somehow, it didn’t occur to me, until I got this wonderful One Touch Espresso & Cappuccino machine for review from Philips.

Vietnamese Iced Coffee 5

I have had made Vietnamese Coffee Ice Cream before, which primarily is based on this condensed milk cold coffee. Deep dark espresso pairs really well with super sweet condensed milk and that shone through the ice cream too. In fact, I am so in love with coffee, that it has become my second most favorite after vanilla. The aroma of brewing fresh hot espresso wafting through the entire house is really magical. It feels like you are in some coffee heaven.

Vietnamese Iced Coffee 6

Now to chill my espresso, I freeze my espresso into ice cubes and use them to chill my coffee. It just prevents the coffee getting watery from the melting ice cubes and the slight creamy texture from the condensed milk remains intact. Talking about the Philips One Touch Espresso & Cappuccino machine, it’s a wonderful magical creation from Philips. It’s unbelievable one-touch only.

Vietnamese Iced Coffee 4

One touch espresso, one touch cappuccino and even one touch cleaning, free of any boring and difficult descaling. The machine has got a pair of ceramic grinders, which help maintaining the temperature of coffee beans while grinding them. This prevents your coffee from getting burnt, and that adds to a real barista experience. It offers to use both beans and espresso powder. I was highly impressed by the ease of use, this gadget has got.

Vietnamese Iced Coffee 2

It comes with a easy to follow user manual and an audio visual CD. And silver metallic finish just adds the beauty to your kitchen counter. It starts with a price range of 75000 INR. Of course, it sounds a whoopee sum of amount for a coffee machine. So should you buy it or not? I would say that if you are a casual coffee lover, like I am. This machine isn’t for you. But, if you are passionate about your coffee and really do care about the blends and just can’t live without having at least one good cup of coffee in a day, this highly programmable and automatic mean machine is worth the investment.

Vietnamese Iced Coffee 1

Ingredients

Strong brewed espresso, at room temperature
Sweetened condensed milk

Directions

  1. Freeze some espresso to make ice cubes from it.
  2. Pour espresso in a long tumbler.
  3. Add the espresso ice cubes to it.
  4. Pour condensed milk, as per your liking into it, stir and serve.

Filed Under: Drinks Tagged With: coffee, espresso, food, iced coffee, phillips saeco coffee machine, product review

Dark Chocolate & Rosé Wine Cupcakes With Mascarpone Frosting

February 26, 2013 by TheWhiteRamekins

Dark Chocolate & Rosé Wine Cupcakes

Cupcakes are delight. A luscious and velvety frosting sitting on the top of a tiny moist cake makes a cupcake so special. Add some sprinkles, marzipan flowers or a mere simple edible glitter, and they look so fab. Almost adorable little creatures. They are meant for all the occasions. No fuss about cutting them sharply or serving them. You just need to take one, admire it first and then gobble it down fast. So simple, aren’t they.

Dark Chocolate & Rosé Wine Cupcakes 4

Add some booze to them, and you take them to a new high. Those cute thing, which were so kids friendly until now, get turned into something apt for an adult palate. So now you can believe me that they do have a life too. Or rather just believing me, why don’t you go figure that out yourself.Be fair and give them a chance at least, the way I did.

Dark Chocolate & Rosé Wine Cupcakes 5

I took some Still Rosé wine from Four Seasons and perked up my dark chocolate cupcakes. The wine which is a blend of Shiraz and Zinfandel grapes having a salmon pink color and the aromas of freshly crushed strawberries and hints of sweet spice, gave the cupcakes a whole new self. This deliciously fruity and off-dry wine very well replaced the delicate and ever praised vanilla. And was astound, that I didn’t miss the vanilla in there. This is a perfect treat for summer, light and crisp.

Dark Chocolate & Rosé Wine Cupcakes 2

Recipe Adapted from Rachel Ray (Yields 12 cupcakes)

Ingredients

1/4 cup unsweetened cocoa powder
60 gm dark chocolate, broken into pieces
1/4 cup boiling water
100 gm butter, at room temperature
3/4 cups granulated sugar, powdered in food processor
2 large eggs
3/4 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 cup rosé wine
200 gm mascarpone cheese, {I used homemade. recipe here}
1/4 cup low fat cream
1/2 cup icing sugar
chocolate shaving/curls, for garnish

Instructions

  1. Preheat the oven at 180 degree Celsius and line a muffin tray with 12 paper liners.
  2. In a medium heat proof bowl, combine together cocoa powder and chocolate and boiling water. Whisk until chocolate is melted and well combined.
  3. In another bowl, beat the butter and sugar until light and pale. Beat in eggs, one at a time.
  4. Sift in flour, baking powder and salt into the egg mixture and mix until just combined.
  5. Alternating, add the chocolate mixture and wine in batches, mixing well between each addition, until the batter is smooth.
  6. Divide among the muffin cups, filling each about three-quarters full. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan.
  7. For the frosting, beat masacarpone, cream and sugar together until creamy.
  8. Remove the cooled cupcakes from the pan, pipe the icing onto the cupcakes and top with chocolate shavings or curls.

Filed Under: cake, chocolate Tagged With: dark chocolate cupcakes, food, four seasons wine, Homemade Mascarpone, product review, wine

Hi! I'm Himanshu - a home chef who loves to cook, bake, style and photo shoot... Read More…

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