HOMEMADE CHIPS RECIPE | JAMIE OLIVER POTATO RECIPES
Without question, the humble fried potato, the chip, is a gastronomic phenomenon in itself. The ability potatoes have to get mega crispy on the outside and super-fluffy in the middle when cooked is so good. Skinny and shoestring fries are delicious, but a proper fat handcut chip is something else. It’s just a shame that they’re not very good for you, but, like a good old cake, life wouldn’t be quite the same without them. At home, we don’t cook chips very often, so when we do have them, we definitely want the real deal. So let me tell you how I make the perfect chip – if you’re going to do it, do it right.
Total Time 40 minutes
Yield 4
Number Of Ingredients 2
Steps:
- Three obvious things are important on your journey to perfection – your choice of potato, your choice of oil and your choice of salt. For me, the Maris Piper potato wins every time, and you want to use nice large ones.
- On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you’re after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours.
- Finally, on salt, being an Essex boy, in my house it has to be Maldon sea salt.
- So down to business: chop 800g of Maris Piper potatoes into finger-sized chips, leaving the skin on – don’t be too exact.
- Chip shops have massive industrial fryers, which you can’t recreate at home, so you need to use a large sturdy pan on a medium to high heat (unless you own a deep-fat fryer, of course). Your oil should be 8cm deep, but never fill your pan more than half full. If you don’t have a thermometer, use a raw chip, and as it starts to float and fry the temperature should be about 140°C, which is perfect for blanching.
- Use a large metal sieve to gently lower the chips into the pan for around 8 minutes, or until soft but not coloured, then remove to a tray to cool.
- Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Once it’s floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles.
- At this stage you may want to cook your chips in 2-portion batches, so you don’t decrease the temperature of the oil too much or overcrowd the pan. Fry the chips until beautifully golden, then remove to a bowl lined with kitchen paper, shake around a bit, season with sea salt and serve right away.
Nutrition Facts : Calories 330 calories, FatContent 20.3 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 4 g protein, CarbohydrateContent 34.8 g carbohydrate, SugarContent 1.2 g sugar, SodiumContent 0.5 g salt, FiberContent 2.6 g fibre
BUFFALO CHICKEN DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME
This is the best buffalo chicken dip recipe! Whenever I bring buffalo dip to a tailgate or potluck, everyone asks for the recipe. —Peggy Foster, Florence, Kentucky
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield about 2 cups.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 20-25 minutes. Serve with baguette slices.
Nutrition Facts : Calories 152 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 409mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 7g protein.
More about "chicken and chips recipe recipes"
HOMEMADE CHIPS RECIPE | JAMIE OLIVER POTATO RECIPES
Without question, the humble fried potato, the chip, is a gastronomic phenomenon in itself. The ability potatoes have to get mega crispy on the outside and super-fluffy in the middle when cooked is so good. Skinny and shoestring fries are delicious, but a proper fat handcut chip is something else. It’s just a shame that they’re not very good for you, but, like a good old cake, life wouldn’t be quite the same without them. At home, we don’t cook chips very often, so when we do have them, we definitely want the real deal. So let me tell you how I make the perfect chip – if you’re going to do it, do it right.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 330 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 330 calories per serving
- Three obvious things are important on your journey to perfection – your choice of potato, your choice of oil and your choice of salt. For me, the Maris Piper potato wins every time, and you want to use nice large ones.
- On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you’re after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours.
- Finally, on salt, being an Essex boy, in my house it has to be Maldon sea salt.
- So down to business: chop 800g of Maris Piper potatoes into finger-sized chips, leaving the skin on – don’t be too exact.
- Chip shops have massive industrial fryers, which you can’t recreate at home, so you need to use a large sturdy pan on a medium to high heat (unless you own a deep-fat fryer, of course). Your oil should be 8cm deep, but never fill your pan more than half full. If you don’t have a thermometer, use a raw chip, and as it starts to float and fry the temperature should be about 140°C, which is perfect for blanching.
- Use a large metal sieve to gently lower the chips into the pan for around 8 minutes, or until soft but not coloured, then remove to a tray to cool.
- Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Once it’s floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles.
- At this stage you may want to cook your chips in 2-portion batches, so you don’t decrease the temperature of the oil too much or overcrowd the pan. Fry the chips until beautifully golden, then remove to a bowl lined with kitchen paper, shake around a bit, season with sea salt and serve right away.
See details
BUFFALO CHICKEN DIP RECIPE: HOW TO MAKE IT
This is the best buffalo chicken dip recipe! Whenever I bring buffalo dip to a tailgate or potluck, everyone asks for the recipe. —Peggy Foster, Florence, Kentucky
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Appetizers
Calories 152 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Appetizers
Calories 152 calories per serving
- Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 20-25 minutes. Serve with baguette slices.
See details
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Amazing recipe! I cubed the chicken instead of shredding it (just a personal preference) and also added 1/4 of a bag McCormick Mild Taco Seasoning Mix. Jalapeno peppers, diced green chiles, and pepper-jack as well as cheddar cheese completed it! I also warmed the chips prior to baking with the chicken…
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With this collection of our best slow-cooker whole chicken recipes, you can choose between a garlic-rosemary slow cooker whole chicken recipe, a Greek-inspired whole chicken one-pot meal, a 3-ingredient salsa chicken dish, a BBQ pulled-chicken recipe, and more. ... fresh avocado, and sour cream). Used plain tortilla chips …
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Chicken is always a crowd-pleaser, and here are loads of deliciously easy chicken recipes for you to try, from Sunday roasts to zingy salads. Chicken is always a crowd-pleaser, and here are loads of deliciously easy chicken recipes for you to try, from Sunday roasts to zingy salads. ... Super roast chicken & chips…
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From jamieoliver.com
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JAMAICAN JERK CHICKEN RECIPE | CHICKEN RECIPES | FOOD & WINE
In 2018, Food & Wine named this recipe one of our 40 best: There are as many takes on jerk chicken in Jamaica as there are cooks on the island, but most share the same method: Chicken is coated in ...
From foodandwine.com
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CHICKEN CHILAQUILES CASSEROLE RECIPE | MYRECIPES
Use the breast and leg quarters of a rotisserie chicken and store-bough enchilada sauce for convenience. This super-fast dish is even more delicious served with pico de gallo, guacamole, or even leftover tostadas on top for more crunch. If you can't find tostadas, yellow corn tortilla chips …
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Amazing recipe! I cubed the chicken instead of shredding it (just a personal preference) and also added 1/4 of a bag McCormick Mild Taco Seasoning Mix. Jalapeno peppers, diced green chiles, and pepper-jack as well as cheddar cheese completed it! I also warmed the chips prior to baking with the chicken…
From allrecipes.com
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With this collection of our best slow-cooker whole chicken recipes, you can choose between a garlic-rosemary slow cooker whole chicken recipe, a Greek-inspired whole chicken one-pot meal, a 3-ingredient salsa chicken dish, a BBQ pulled-chicken recipe, and more. ... fresh avocado, and sour cream). Used plain tortilla chips …
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Chicken is always a crowd-pleaser, and here are loads of deliciously easy chicken recipes for you to try, from Sunday roasts to zingy salads. Chicken is always a crowd-pleaser, and here are loads of deliciously easy chicken recipes for you to try, from Sunday roasts to zingy salads. ... Super roast chicken & chips…
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