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Holiday Stuffing with Crispy Cornbread Dressing

Ingredients:

• 120 Grams Self Rising Flour + additional to coat
• 175 Grams White Fleshed Fish (such as Cod)
• 1 Medium Egg White
• 160 ML (1/2 cup or little under half a bottle) Light Beer or Lager
• 1 Large Waxy Potato, Peeled
• Sunflower Oil
• Salt
• 1 Teaspoon Curry Powder (used twice)
• 1 Teaspoon Baking Powder

For the Tartar Sauce

• 1 Tablespoon of Gherkins, chopped
• 50 Grams Creme Fraiche
• 200 Grams Mayonnaise
• 3/4 Shallot Diced
• Lemon Juice (about 1 Teaspoon)
• Hot Sauce (Optional)

Cooking Intructions:

Get oil in pan medium-high heat for frying before assembling ingredients. Do not need a deep pan or pot, a large pan will do

In a bowl whisk together flour, baking soda, curry powder and beer. Then whisk egg whites till there are stiff peaks and fold into batter (if too heavy add some water)

Add teaspoon of curry powder to dredging flour for more seasoning (optional)

Season fish with salt, then coat with flour. Knock off excess flour and put into batter mixture. Make sure fish is fully battered and ad to oil

Once fish is in, baste the fish with oil. Let first side cook until golden brown and flip. Basting fish with oil on other side. Take pan on and off oil so that the oil does not get too hot. Fish should be in oil 3-3 1/2 minutes. Once finished put on plate with paper towel and put in warm oven

Chop potato into square, then chop into tall skinny fries (the skinnier the fry the quicker they will cook). Then roll in paper towel to dry any excess moisture. Add new oil to pain then add potatoes to high heat. Once fries are browned, remove from oil on to paper towel and add salt.

Add all Tartar ingredients together and mix. Add salt to taste and hot sauce if you want heat.

Assemble together and enjoy!

Ingredients:

• 3 Pork Sausage
• 3 Peeled Potatoes, Chopped
• 1 Red Onion, Sliced
• 3 Garlic Cloves
• 1 Bunch of Chives, Chopped
• 2. Rosemary Sprigs
• 1 Teaspoon Sugar
• 4 Tablespoons of Beef Stock (or other stock)
• Olive Oil
• Butter
• 2 Teaspoons of Worcestershire Sauce
• 3 Tablespoons of Balsamic Vinegar
• 1 Tablespoon Grain Mustard
• Smoked Salt 

Cooking Instuctions:

Preheat oven to 160 Degrees Celsius/325 Fahrenheit. Bring pot to a boil with enough water to cover potatoes.

 Add potatoes to pot once boiling and cook.

Heat pan to medium-high heat and cover pan with olive oil and add sausage. Take a cocktail stick and poke casing so it doesn't burst. Smash garlic and add to pan. Then add rosemary sprigs. Brown the sausages in pan then add 4 knobs of butter to pan. Once butter is melted, baste sausages. Add one more knob of butter and add to oven to cook.

Take another pan and turn to medium-high heat and add olive oil to cover pan. Once warm, add onions. Once onions have cooked for about a minute, add sugar then season with salt. Then add 4 knobs of butter. After butter melts and add balsamic (4 tablespoons or enough to cover onions) as well as worcestershire. Reduce mixture. Once reduced add stock and bring to a boil and reduce mixture.

Once the potatoes are cooked, drain them and then add them to pot over medium heat then mash. Taking the potatoes on and off the heat as you do. Once nicely mashed add a glug (2 tablespoons) of olive oil to the mixture and mix in. Then lower the heat and add smoked salt, mustard and chives. Mix thoroughly and plate.

As the onion mixture is reduced, add one knob of butter and melt and mix. Place sausages on top of potatoes and add onion mixture