Thursday, 21 February 2013

# 328 Cabbage and chorizo rice with fried fish fillets in a lemon batter

The plate of food you see below was our Sunday lunch the other day. This cabbage and chorizo rice is the perfect accompaniment to any fried fish, fish pastries or fish cakes and it also goes very well with these turkey breast steaks in breadcrumbs.

For the fish fillets I used frozen white fish fillets, pollock works well too. These were marinated from frozen, overnight, in milk, 2 cloves of crushed garlic, pinch of salt, pinch of ground paprika, a few chili flakes and a few drops of lemon juice.

Below are the recipes for the lemon batter and the rice. Hope you enjoy them.

Lemon batter for fish fillets

1 cup plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup cold water
Juice of 1 lemon

Mix all of the ingredients together until well combined. You may need to add a little more flour to this mixture if it's too runny. When you're ready to fry the fish, dip each fillet in this batter and deep fry in hot vegetable oil until golden brown on both sides. Remove with a slotted spoon to a plate lined with kitchen paper to drain the excess oil.

Cabbage and chorizo rice

1/2 onion, chopped
Olive oil
1/4 Savoy cabbage, shredded
6 chorizo slices
1/2 cup easy cook white rice
1 chicken stock cube
3 tablespoons chopped tomatoes, tinned
1 1/2 cups boiling water

Pour a little olive oil into a pan, add the onion and the chorizo slices and cook for a couple of minutes over a low to medium heat. Add the shredded cabbage and cook for about 5 minutes before adding the rice.

Stir with a wooden spoon and when you feel the rice is just starting to stick to the pan add the chopped tomatoes, the stock cube and the boiling water. Stir again, put the lid on the pan and cook over a low heat until all the water has evaporated and the rice is cooked.

Serve immediately and enjoy.