Celery raw, exercises the jaw; But celery stewed, is more easily chewed.
Ogden Nash.
Jam Sandwiches In Batter.
My father used to sometimes cook breakfast on a Sunday morning and his idea of a good start to the day was the great British fry up. Bacon, sausage, black pudding, egg, beans or tomatoes and a slice of crispy fried bread. Full of calories I know but it smelt and tasted great and we loved it.
Now and again, and it was now and again, because he would sooner be at the pub playing darts, he made Sunday lunch. But his speciality in the kitchen and the only other thing I remember him making – apart from him once making ice cream. But that’s another story – was a favourite of my brother’s and mine.
It was jam sandwiches in batter. I know it sounds a bit weird, but believe it or not they really are very nice. They’re easy to make so why not have a go.
Jam Sandwiches In Batter
Ingredients for Batter
2 oz of plain flour
Pinch of salt
2 teaspoons of salad oil
4 tablespoons warm water
1 egg white
For sandwiches
Slices of thin white bread
Butter
Strawberry jam
Oil for frying
Caster sugar
Method
Sift flour and salt into a basin, make a well in the centre and add half the water.
Beat well and then gradually beat in the rest of the water
Cut the crusts off the bread, make your sandwiches and cut into triangles.
Whisk the egg white until stiff and fold into the batter mixture
Dip sandwiches into the batter and then fry in hot oil until brown
Remove from pan lay on a piece of kitchen roll to drain and the sprinkle with a little caster sugar.
