It goes without saying you’d rather be here with us right now at Lyons Holiday Parks, so the team have put together 3 super simple recipes that you can make at home, to give you that taste of the great British holiday from the safety of your own home.
It won’t be long before you can try the real thing again!
These are three of our favourite flavours that remind us of the Welsh seaside, if you have any other ideas or recipes that you have tried, remember to tell us in the comments
or on our Facebook pages.
In at number 3…Fairground Donuts
As a child there was one smell that told me we had arrived at Rhyl Funfair, and that was the smell of hot, fresh donuts hitting my senses when the coach doors opened. This is a very simple recipe that will transport you back to the Pepsi Loop and Astroglide in no time at all.
Ingredients:
70g butter
500g plain flour
1 teaspoon baking powder
70g sugar
1 egg
260ml milk
Vegetable oil for frying
Method:
Step 1:
Sieve baking powder and plain flour into a bowl and rub in butter. Mix in the
Sieve baking powder and plain flour into a bowl and rub in butter. Mix in the
sugar.
Step 2:
Beat egg and milk together. Make a divet in flour mixture, then add in the egg
mixture. Mix together to form a soft dough texture.
Step 3:
On a well-floured worktop, roll out dough to about 1cm (1/2 in) thick and cut to
shapes of your choice, or go ‘old school’ and form into rings.
Step 4:
Fry in hot oil (at approximately 180 degrees C) for 30 seconds, turn over and
cook for a further 30 seconds until golden brown and cooked through.
Step 5:
Drain on a cooling rack or kitchen roll. Roll in sugar or cinnamon.
Our number 2 choice is… Simple Fruit Slushies
If I was to say the word’s ‘Agadoo’ and ‘the Macarena’ I’m sure that many
of you would have welcome flashbacks to the kids clubs at your family holiday.
For me, slushies provide a flashback to family entertainment, brain freeze and more recently embarrassing dad dancing. Be sure to practice your best dance moves and give it a go.
Ingredients:
Fruit Squash concentrated cordial (we have used orange)
4 cups of Ice cubes
Cold water
2 tbsp. of Sugar or sweetener (optional)
Equipment:
Blender
Method:
Step 1:
Add the cubes to the blender, then fill with cold water to the top level of the Ice, then add the
sweetener (optional)
Step 2:
Blend on your blenders recommended setting until smooth, it should resemble the consistency
of soft ice cream or sorbet.
Step 3
Pour mix into glass and add the Squash flavouring over the top and stir.
And of course, our winner must be… Mini – Fish and Chips
We have saved the best until last. You can’t have the British seaside experience without Fish and Chips. Our recipe uses soda water to get that batter extra crispy, if you are making this for grown-ups try swapping the soda for a light beer. There is nothing left to do but find a park bench somewhere, and watch out for those seagulls (or pigeons).
Ingredients:
1-2 fillets of white fish (Preferably Cod, haddock or Place)
2 cups of self-raising flour
Sparkling soda water
Salt and pepper to season
Oil to deep fry
2 large potatoes
Method:
The chips
Step 1:
Preheat your oven to high heat. Peel the potatoes and cut into thick chips, and part boil
in a pan of boiling water, (they are ready when they stick to your knife for a second and
then fall off.)
Step 2:
Drain the chips well and lay out on a baking tray, and drizzle with vegetable oil or olive
oil. Take care not to overlap them where possible, as this will result in soggy chips and
there is nothing worse than soggy chips.
Step 3:
Cook on high heat (gas mark 7-8) for around 20 – 30 mins or until golden brown.
The fish
Step 1:
While the chips are cooking mix the soda water in with flour little by little, to form a batter. You want the consistency to coat and stick to your spoon when dipped.
Step 2:
Cut the fish into strips and season with salt and pepper, then coat each strip with
batter and drop into the hot oil.
When cooked through and golden brown, remove from the oil and drain on some
kitchen roll.
To serve
Give the fish and chips a lashing of salt and vinegar and serve in a paper cone for that
authentic seaside treat.
