Flash Gordon - Ramsay's fast feasts (From Dorset Society)

Flash Gordon - Ramsay's fast feasts

6:00am Sunday 1st March 2009

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This Gordon Ramsay fast and delicious two-course feast can be on the table in a flash...

After Sunday roast and curry, fish and chips must be the nation's favourite dish. Cod, haddock and plaice are traditional, or you can buy cheaper, more sustainable fish - like hake, whiting or coley.

Coat in breadcrumbs and pan-fry, rather than deep-fry, for a healthy option and less clearing-up.

Planning your menu: Preheat the oven.

Cut the potatoes into chips and parboil them.

Prepare the cream mix for the strawberry shortbreads and chill. Make the mushy peas and leave in the pan for reheating. Drain the potatoes, toss with the oil and flavourings and put into the oven. Coat the fish fillets, then fry until crisp. Serve the fish with the chips and mushy peas. Assemble the shortbreads to serve.

Pan-fried crumbed fish, chunky chips and mushy peas
Serves 4 For the fish: 4 skinned white fish loin fillets (eg haddock, cod or coley), about 170g each 75g plain flour sea salt and black pepper 1 large egg, beaten 75g fresh breadcrumbs or Japanese panko breacrumbs 3-4 tbsp olive oil lemon wedges, to serve

Check the fish fillets for any pin bones, removing any you find with tweezers.

Tip the flour on to a plate and season with salt and pepper, mixing well. Pour the beaten egg into a shallow dish. Scatter the breadcrumbs on another plate.

Heat the olive oil in a large frying pan. Dip the fish fillets into the seasoned flour to coat, shaking off excess.

Dip into the beaten egg, and finally into the breadcrumbs to coat evenly all over. Place in the hot frying pan and fry for about 5 minutes until golden and crisp all over, turning once.

Drain the fish on kitchen paper and serve immediately, with the chunky chips, mushy peas and lemon wedges for squeezing.

For the potatoes: 1kg potatoes (eg Desirée or King Edward), scrubbed or peeled sea salt and black pepper 5 garlic cloves (unpeeled) few thyme sprigs few rosemary sprigs (leaves only) olive oil, to drizzle Heat the oven to 220C/Gas 7 and place a sturdy roasting tray inside to heat up.

Cut the potatoes into 1cm thick chips. Par-boil in a pan of salted water for about 5-7 minutes until just tender when pierced with a skewer. Drain well and pat dry with a clean tea towel.

Tip the potatoes on to the hot roasting tray and scatter over the garlic and herbs. Drizzle generously with olive oil and sprinkle with salt and pepper. Toss the potatoes to coat in the oil and flavourings, using a pair of tongs.

Bake in the oven for 10-15 minutes until the chips are golden brown and crisp, turning them a few times. Drain on kitchen paper and serve immediately.

For the peas: 2 x 300g cans marrowfat peas few knobs of butter splash of white wine vinegar sea salt and black pepper Drain the peas, tip into a saucepan and lightly crush with a fork or potato masher.

Place over a medium heat and stir in the butter and a little splash of wine vinegar. Stir frequently for a few minutes until the peas are heated through. Season with salt and pepper to taste.

Strawberry Shortbreads
Serves 4 200ml crème fraîche 75ml double cream 2-3 tbsp icing sugar, plus extra to dust 8 all-butter round shortbreads 400g strawberries, hulled and quartered few mint sprigs (leaves only), roughly shredded, plus a few sprigs to finish

Put the crème fraîche, double cream and 2 tbsp icing sugar into a large bowl. Beat lightly until smooth and just thick, taking care not to over-whisk. Taste and add a little more icing sugar, if you like.

Place a shortbread on each serving plate.

Spoon a large dollop of the creamy mixture on top. Scatter the strawberries and mint over the cream.

Dust the remaining shortbreads with icing sugar and rest them on top of the strawberries. Add a mint sprig to each dessert and serve.

"These can be ready in a matter of minutes and they look impressive - even thrown together in a higgledy-piggledy manner for a casual supper.

Just make sure you buy fine quality, thin shortbreads and assemble just before serving."

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