Gurung items

Classic Fish & Chips
INGREDIENTS
* 4 large potatoes, peeled and cut into strips * 1 cup all‐purpose flour * 1 teaspoon baking powder * 1 teaspoon salt * 1 teaspoon ground black pepper * 1 cup milk * 1 egg * 1 quart vegetable oil for frying * 1 1/2 pounds cod fillets
METHOD
1. Place potatoes in a medium‐size bowl of cold water. In a separate medium‐size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes. 2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C). 3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels. 4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels. 5. Fry the potatoes again for 1 to 2 minutes for added crispness. Apple Salad INGREDIENTS 1 - 20 oz can pineapple chunks 2 quarts chopped red-skinned apples (skins left on) 2 cups green seedless grapes, halved 1 1/2 cups toasted pecans 1 cup celery 1/2 cup chopped fresh parsley Dressing: 1/2 stick butter 1/4 cup sugar 1 tablespoon lemon juice 2 tablespoons cornstarch 1 cup mayonnaise Drain pineapple, reserving the juice and set chunks aside. METHOD Prepare the dressing: In small sauce pan combine the pineapple juice, butter, sugar, and lemon juice and bring to a boil over medium heat. In a small bowl combine the cornstarch and enough water to make a smooth mixture; add to the boiling juice. Reduce heat and cook until mixture is thick and smooth. Chill. Whisk in the mayonnaise. (This can be done in advance.) Place the pineapple chunks and the rest of the salad ingredients in a large bowl. Toss well; then mix in the chilled dressing.