I've been a bit unwell recently, stomach bug, generally run-down, tired from running around after 2 boys, blah blah blah. What do we crave when we are like this? CARBS! Nothing else will do. So for me it's been, pasta, toast, sandwiches, more toast, potatoes, more toast. Oh and some good mature cheddar too.
My homemade potato wedges have been knocking around for years and are always a welcome accompaniment to my homemade burgers or fish. But my new favourite comfort food accompaniment is chips. I have found a simple way to cook the perfect oven baked chip with minimum fat. It's not rocket science, you just need to follow some very simple instructions!
You'll need for 2 as a side dish:
- 500g baking potato, peeled
- 1 tsp sunflower or vegetable oil
- Table salt
- Pepper if you fancy
What to do:
- Pre-heat your oven to a hot setting - 220 fan is ideal
- Slice your potato lengthways into 1cm slices
- Then cut them into 1cm-ish size chips
- Place them in a saucepan with COLD salted water and bring to the boil. You can cover the pan to help it reach boiling quicker.
- Meanwhile place your best non-stick roasting tray in the oven to pre-heat
- Once the potatoes have reached boiling, simmer for just 2-3 minutes
- Drain and leave to steam dry for a couple of minutes. Let the saucepan dry and place the tsp of oil into the pan
- Tip the chips into the pan, sprinkle with a little salt and pepper and toss everything carefully
- Open the oven and keeping the hot tray in the oven (as best as possible!) tip the coated chips into the tray. They should sizzle slightly. Ensure they are nicely spaced out.
- Bake for 20 - 25 minutes turning after 10 minutes and then checking on them every 4-5 minutes until they are crisp and golden brown.
Serve up with your chosen main and lashings of mayo and ketchup!!! Guaranteed comfort food!
WeightWatchers ProPoints Per Serving: 6
Friday night is traditionally a fish night. Every local town has it's favourite chippie and it's always a good sign when you see queues out the door on a Friday at 6pm. There is nothing more delicious than a lovely piece of cod or haddock battered served with luscious big fat chips, salt & vinegar and peas. I'm salavating at the thought! However we know it is just not possible to eat like this all the time and maintain or lose weight. This is my alternative for a healthier fish and chips which does not compromise on taste!
You'll need for 2:
- 2 x 130g fillet of white fish
- 4 tbsp dried breadcrumbs
- 1 lemon
- Seasoning
- 1-2 tbsp plain flour
- 1 medium egg
- 1 tbsp sunflower oil
- 500g potato, peeled and cut into wedges
- 160g frozen peas
- Handful of finely chopped fresh parsely.
What to do:
You can prepare the fish earlier in the day to save you time later on. Get 3 plates / shallow bowls out. In one beat an egg. In the next place your flour and season it. In the third place your breadcrumbs. Season the breadcrumbs and add the zest of the lemon and the finely chopped parsely. Give the breadcrumbs a good mix.
Dry the fish using a sheet or two of kitchen towel. Dip into the flour first, shaking off any excess, next the egg, and lastly the breadcrumbs. Ensure that every part of the fish is covered. Place on a clean plate and repeat with the other fish fillet.
In a roasting tin spray the potato wedges with olive oil spray or low cal cooking spray and season. Place in a hot oven (200 fan) for 30 - 40 mins turning occasionally.
In a frying pan heat the sunflower oil. Place the fish fillet and allow to colour nicely. Don't touch it for at least 2-3 minutes and it should be golden brown. Turn it over and cook for another 3 minutes on the other side. Depending on the thickness of your fish it will take 5-10 minutes. If it is quite a thick piece say perhaps a loin fillet it will take longer and you can always pop it in the oven for a couple of minutes if you unsure if it is cooked through or not.
Boil the peas for a couple of minutes according to the pack instructions.
Serve with lemon wedges and tartare sauce.
WeightWatchers ProPoints Per Serving: 14
