Pancakes, quadruple decker sandwich or fish pie?
Today Phil Vickery asked viewers to vote on what he should whip up in the kitchen - breakfast, lunch or dinner.
They had a choice of pancakes for breakfast, quadruple-decker sandwich for lunch or fish pie for tea - and the sandwich was the winner!
Thick breakfast pancakes with crispy bacon, banana and maple syrup
Serves: 4
Ingredients
250g self raising flourpinch or two of salt salt1 medium egg300mls milk approximately2 tbsp vegetable oil12 thin rashers smoked streaky bacon2 medium ripe bananas, halved lengthways4 tbsp maple syrup
Method
Place the flour and salt, in a bowl mix well.
Add the egg and enough milk and bring together to form a thick batter.
Heat 1 tablespoon of vegetable oil in a non stick frying pan and add 2-3 spoons of mixture to the pan.
After 2 minutes, flip over with a spatula and cook for a further 2 minutes. Repeat the process until all the mixture is cooked.
Wipe out the pan, then add the bacon, no fat and cook for 7-8 minutes, then flip over. Cook for a further 4-5 minutes or until crispy, drain well.
Add the bananas to pan and warm through, but do not overcook.
Serve the warm pancakes topped with the banana and bacon then drizzle over a little maple syrup and serve.
SERVES: 4COOK TIME:Preparation time: 10 minutesCooking time: 15 minutes
Four-layered turkey schnitzel, honey mustard mayo and Swiss cheese sandwich
Serves: 4
Ingredients
4 x 75-85g slices turkey breast1 medium egg beaten2 tbsp flour150g Panko breadcrumbs4 tbsp any oil8 slices malted/kibbled bread8 slices large white sandwich loaf8 tbsp mayonnaise1 tbsp American mustard2 tbsp finely chopped gherkins2 tsp sugar4 tbsp any vinegar1 small red onion finely cut into rings8 slices Swiss cheese200g smoked shaved turkey ham8 leaves Cos or Roamaine lettuce2 beef tomatoes
Method
For the schnitzel, first flatten the turkey in between cling film with a little water. Next dip in flour, egg and the Panko breadcrumbs.
Heat the oil and gently cook the schnitzels on both sides for 3-4 minutes, then keep warm.
Next toast the brown bread and butter well. Butter the white un toasted bread.
For the mayonnaise, Mix the mayo, mustard, gherkins and sugar together. Sprinkle the vinegar over the onions and leave for 10 minutes to soften.
Lay a slice of buttered white on a board and add a little lettuce.
Spoon on a little mayo and 2 nice slices of tomato.
Top with the first slice of brown bread.
Add a slice of Swiss cheese, shaved turkey, blob more mayo.
Add the next toasted brown bread slice, then the warm schnitzel, pickled onion rings, mayo 2 slices tomato and Swiss cheese.
Top with the last slice of white un toasted bread and press down.
Cut in half diagonally and secure with long skewers and serve with extra dipping mayo.
Repeat for the other 3 sandwiches.
SERVES: 4COOK TIME:Preparation time:- 30 minutes.Cooking time:- 15 minutes
Ultimate fish pie
Serves: 4-6 people
Ingredients
150g haddock fillet200g salmon fillet1 pint milk, 4% fat1 x 10g fish stock cube5 tbsp olive oil1 medium onion chopped finely2 cloves garlic, crushed8 white button mushrooms finely sliced4 – 5 tbsp plain flour1 tbsp English mustard8 freshwater prawns, shelled and roughly chopped100g sweetcorn, well drained100g cooked peas2 medium hard boiled eggs, chopped2 tbsp roughly chopped dill2 tbsp roughly chopped parsley
Topping
600g cooked and warm mashed potatoes (made from 1kg raw potato)200mls milk, roughly50g salted butter150g finely chopped pepperdew peppers150g Panko breadcrumbsOptional extra toppingsroughly grated Red Leicester cheese150g sunblush tomatoes, chopped
Method
Place the haddock and salmon together into a saucepan, add the milk and crumbled stock cube and bring to the boil.
Remove and leave for 5 minutes, do not overcook.
Once cooked, drain well in a colander and keep the milk.
Meanwhile, heat the 5 tbsp olive oil and cook the onions, garlic and mushrooms for a couple of minutes to soften. Once softened add the flour and mustard and mix well. Add all the milk to the saucepan and stir over a low heat until the mixture thickens and boils. It needs to be fairly thick.
Then remove from the heat and add the flaked cooked haddock, salmon, prawns, sweetcorn, peas, chopped boiled eggs, dill and parsley. Season really well and carefully bring together, trying not to break up the fish.
Spoon into a 25x 15 x 4cm deep baking dish.
Make up the mashed potatoes adding the butter and peppers, then spoon over the cooked fish mixture (its best to let the fish cool slightly then the potato will spoon over perfectly)
Finally top with the breadcrumbs and bake in a moderate oven for 30 minutes to brown well.
SERVES: 6COOK TIME:Preparation time: 30 minutesCooking time: 50 minutes