Chips

Chips

Everybody loves chips so your family will be delighted when you experiment with these recipes for Rosemary and parmesan baked chunky chips, Chef's chips, Homemade wedges, Traditional chips, Homemade oven chips, Chunky chips with fruity chip shop curry sauce, Simple fish and chips and Lemon and parsley chicken and chips.

Chunky Chips with Fruity Chip Shop Curry Sauce

Ingredients
•2-3 medium potatoes e.g. Maris Piper
•Oil for deep frying
For the sauce
•½ small onion, finely chopped
•2 tsp medium curry powder
•2 tsp tomato purée
•1 tbsp flour
•150ml apple juice
•25g sultanas
For the chips
•¼ tsp paprika
•½ tsp dried oregano

Prep Time: 15 mins
Cook Time: 10 mins

Serves: 2

Method
1.Cut the peeled potatoes into chunky chips. Place in a saucepan and cover with cold water. Bring to the boil and simmer for 2-3 minutes, drain well.
2.Heat the oil to 150oC and blanch the chips for 3 minutes until softened but not coloured. Drain and pat dry with kitchen paper.
3.Meanwhile, heat 1 tbsp oil in a small saucepan and gently fry the onion and curry powder for 4-5 minutes, stir in the tomato purée and flour and cook for 30 seconds.
4.Off the heat, gradually blend in the apple juice, 150ml water and add sultanas. Return to the heat, bring to the boil, stirring and cook for 5 minutes.
5.Place the chips back in the hot oil heated to 180oC and deep fry for 9-10 minutes or until golden.
6.Drain and pat dry with kitchen paper and coat with the paprika, oregano and seasoning.
Serve with the curry sauce.

Chip Tips:
• This recipe is also delicious with plain oven, home made or takeaway chips!

• For a one-stage method for chips heat the oil to 170oC and fry the chips for 16-17 minutes or until golden.

Homemade Wedges

Ingredients
700g / 1½lb potatoes - even sized
Olive oil

Serves: 4

Method
1.Pre heat the oven to 200°C or put it on Gas Mark 6.
2.Cut each potato into eight wedges, leaving the skin on.
3.Place the wedges in a bowl with the olive oil and stir until coated.
4.Transfer to baking sheet and bake for 30 minutes.

Rosemary and Parmesan Baked Chunky Chips

Ingredients
4 large potatoes weighing about 200-250g each
5-6tbsp olive oil
2 cloves of garlic, peeled and crushed
2tbsp rosemary leaves
3tbsp freshly grated parmesan

Serves: 4

Method
1.Pre heat the oven to 200°C/Gas Mark 6.
2.Halve the potatoes then cut each half into 6 or 7 chunky chips. Place them in a pan of cold water, bring to the boil and simmer for 3-4 minutes then drain in a colander.
3.Heat the olive oil in a roasting tray in the oven then add the potatoes, garlic and rosemary, season and roast for about 45 minutes, turning them a couple times during cooking, or until the potatoes are crisp and cooked through.
4.Scatter over the parmesan and return to the oven for about 10 -12 minutes.

Chef's Chips

Ingredients

200g potatoes per person such as Maris Piper, King Edward or Desiree

Vegetable oil for frying

Method

1.Preheat the oven to 200oC, gas mark 6.
2.Mix together the breadcrumbs, lemon zest and parsley and then season.
3.Cut the chicken into strips, dip into the egg and then evenly coat in the breadcrumb mixture. Place on a non-stick baking tray.
4.Cut the unpeeled potatoes into chips. Place in a medium sandwich bag with the oil and shake well to coat. Transfer to a separate non-stick baking tray.
5.Place both trays in the oven with the chips at the top of the oven and bake for 30-40 minutes or until golden and the chicken is thoroughly cooked.
Serve the chicken strips with the chips.

Homemade Oven Chips

Ingredients
700g /1 1/2 lb potatoes
Olive oil

Serves: 4

Method
1.Pre heat oven to 200°C / Gas Mark 6.
2.Cut the unpeeled potatoes into 1cm thick chip wedges
3.Wash and dry well on kitchen paper.
4.Place on a non-stick baking tray and drizzle with olive oil, season to taste.
5.Bake for 40 mins, turning halfway through cooking.
TIP: Spice up your chips by adding cayenne pepper when you season.

Traditional Chips

Ingredients
Allow 200-250g of potatoes per person

Pre-heat dripping, lard or vegetable oil

Method
1.Peel your potatoes, then for thick-cut chips, cut into 1cm slices then slice these into 1cm-wide chips. For allumettes (thin shoestring like chips) follow the same procedure, but cut them ½cm thick.
2.Wash the chips in water then drain on kitchen paper.
3.Place the chips in a pan of cold water, bring to the boil and simmer for a couple minutes for allumettes and about 3-4 minutes for thick cut. Drain in a colander and leave to cool.
4.Pre-heat dripping, lard or vegetable oil to 120°C in a deep-fat fryer. Blanch your chips two or three handfuls at a time until they are soft but not coloured. Remove from the fat and drain.
5.To serve the chips, re-fry them in hot fat (200°C) until they are crisp, season lightly and serve immediately.

Simple Fish And Chips

Ingredients:
400g floury potatoes such as Maris Piper, King Edward and Desiree
1 tbsp vegetable oil
2 x 200g skin on white fish i.e. cod or haddock fillets
1 medium egg, beaten
100g fresh white breadcrumbs

Serves: 2

Method:
1.Preheat the oven to 200oC, gas mark 6.
2.Peel and cut the potatoes into 1cm slices and then into chips. Place in a large bowl or plastic bag and add the oil, toss well to coat. Transfer to a large non stick baking tray. Bake for 30-35 minutes.
3.Meanwhile, dip the fish in the egg and coat in breadcrumbs; add to the baking tray with the chips for the last 20-25 minutes. Season with vinegar and a sprinkling of salt and twist of black pepper.

Chip Tip “Try also serving your chips with pollock, bream, snapper or sole to make a tasty and eco alternative.”

Lemon & Parsley Chicken With Chips

Ingredients
•50g fresh breadcrumbs
•Zest of 1 lemon
•2 tbsp chopped parsley
•2 chicken breasts (approx. 300g)
•1 medium egg, beaten
•2-3 medium potatoes e.g. Maris Piper
•1 tbsp oil

Prep Time: 15 mins
Cook Time: 35-40 mins

Method

Chip Tips:

• Love food, hate waste? Then don’t throw out the lemon, instead mix 1tbsp of the lemon juice with 2 tbsp low fat mayonnaise, for a great dip for the chips.

• To make fresh breadcrumbs whizz one or two day old bread in a food processor or blender.

• If you haven’t got any fresh breadcrumbs use dried breadcrumbs and cook for the same time.

Did you know that one oven chip has just 8 calories!
A portion of chip shop chips contains less fat that a prawn mayonnaise sandwich
A 165g portion of oven chips provides more than nine times the amount of vitamin C than a slice of pizza. That’s a third of the Recommended Daily Allowance!

All recipes courtesy of www.lovechips.co.uk

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