Chip Week 17-23rd Feb
Posh Pub Chips….
Hand & Flower, Tom Kerridge www.thehandandflowers.co.uk
Tom triple cooks his chips and even uses suppliers that specialise in finding the right starch to sugar content in potatoes so that you can pretty much guarantee that they will be crispy every time. Tom’s chips are dependent on the weather so his potatoes vary and include Golden Wonder, Yokon Gold, Bintji and Maris Piper, now that’s some serious chip commitment.
Proper chip lovers..
Parlour, Jesse Dunford Wood www.parlourkensal.com
Lovers potatoes produce ‘lovers chips’ to be found at Parlour in Kensal Rise. Share them with your loved one (or, just a mate, Valentine’s was last week). The funky Haddock chip is chef Jesse’s speciality, a glorious fresh fillet of haddock wrapped uniquely in crispy chips – simple and absolutely delicious with a big blob of home-made tartare sauce.
Top Tip: Visit Parlour during Chip Week and tell Jesse you are ‘feeling chipper’ and you’ll get yourself a free portion of chips.
Chips, Latin American styley…
Las Iguanas (nationwide), www.iguanas.co.uk
At Las Iguanas, the Patatas Bravas is the Latin American take on the chip. Chunky, twice-fried spicy spuds on sticks… it’s all about the dunk ‘n’ plunge into smoky chipotle sauce and creamy aioli. Bring some Latin American colour, heat and sizzle to your Chip…Bravo to the Bravas!
A gourmet side..
Haché, www.hacheburgers.com
What could be better than hot, crispy chips covered with wild truffle oil? Head down to burger connoisseurs Haché during National Chip Week for an ingeniously indulgent twist to your burger and fries.
RECIPES
Hache – Truffle cheese frittes.
200ml double cream
300 g grated Gruyere cheese
25ml truffle flavoured oil
1 tea spoon truffle paste
season to taste
Put the cream and cheese into a suitable pan and melt the cheese very, very gently until the mixture is creamy in consistency.
Pour over the chips and enjoy!
Las Iguanas – Patatas Bravas
To make the Chipotle Sauce (1 litre)
100g Sliced onion 10ml Vegetable oil 1/2 Tablespoon Garlic puree 1 & 3/4 Tablespoons Dried chilli puree 10ml White wine vinegar 15ml Palm oil 500g Chopped tinned tomatoes 1 Teaspoon Salt 1/2 Tablespoon Sugar 10g Fresh chopped coriander 225ml Water 1/2 Tablespoon Tomato puree 1 Teaspoon Vegetable Bouillon
Place the oil & onions into a large pan on the stove and cook until the onions have gone brown and caramelised (approx. 20 minutes), then add the garlic & dried chilli puree cook in for 2 minutesNow add the sugar, vegetable bouillon and vinegar, stir into the mix
Stir in the tomato puree, add the tomatoes and water then bring to the boil, reduce the heat and simmer for 10 minutes
Add the coriander, palm oil & salt, blend thoroughly and check taste adjust if needed
To serve:
Deep fry 20 pieces of halved cooked new potatoes tossed in a teaspoon of chilli seasoning & place on top of 100ml Chipotle sauce in a dish. Squeeze over 30ml aioli (garlic mayonnaise) & garnish with watercress.
