HOMEMADE VEGGIE CHIPS RECIPES

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HOMEMADE FISH & CHIPS | JAMIE OLIVER RECIPES



Homemade fish & chips | Jamie Oliver recipes image

Proper old-school battered fish, chunky chips and comforting mushy peas – homemade heaven!

Total Time 55 minutes

Yield 4

Number Of Ingredients 10

900 g potatoes
sunflower oil for deep-frying
225 g white fish fillets skin off, pin-boned, from sustainable sources
225 g plain flour plus extra for dusting
285 ml cold beer
3 heaped teaspoons baking powder
a few sprigs of fresh mint
1 knob of unsalted butter
4 handfuls of podded peas
½ a lemon

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Peel and slice the potatoes into chips.
    3. To make the mushy peas, pick and finely chop the mint leaves. Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes.
    4. Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into. Keep them warm until needed.
    5. Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190°C/375°F.
    6. Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.
    7. Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating).
    8. Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once.
    9. Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.
    10. Meanwhile, parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but still retaining their shape, then drain and steam dry.
    11. When the chips are nice and dry, fry in the oil that the fish were cooked in at 180°C/350°F until golden and crisp.
    12. While the chips are frying, transfer the fish from the kitchen paper to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips.
    13. When the chips are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) – and pickled chillies are good, too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup.

Nutrition Facts : Calories 779 calories, FatContent 32 g fat, SaturatedFatContent 5.9 g saturated fat, ProteinContent 34.8 g protein, CarbohydrateContent 89.6 g carbohydrate, SugarContent 4.6 g sugar, SodiumContent 2.8 g salt, FiberContent 6.1 g fibre

TOMATO KETCHUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Tomato Ketchup | Vegetables Recipes | Jamie Oliver Recipes image

This tomato ketchup recipe will blow your socks off when dolloped on steak and chips – heaven!

Total Time 1 hours 5 minutes

Yield 500 ml (roughly)

Number Of Ingredients 13

1 large red onion peeled and roughly chopped
½ bulb fennel trimmed and roughly chopped
1 stick celery trimmed and roughly chopped
olive oil
5 cm piece of ginger peeled and roughly chopped
2 cloves garlic peeled and sliced
½ fresh red chilli deseeded and finely chopped
1 bunch fresh basil (30g), leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
1 kg yellow, orange or green tomatoes chopped, or 500g cherry or plum tomatoes, halved plus 500g tinned plum tomatoes
200 ml red wine vinegar
70 g soft brown sugar

Steps:

    1. Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with a teaspoon of black pepper and a good pinch of sea salt.
    2. Cook gently over a low heat for 10 to 15 minutes, or until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
    3. Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar.
    4. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
    5. Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months. Great served with steak and chips.

Nutrition Facts : Calories 9 calories, FatContent 0.2 g fat, SaturatedFatContent 0.0 g saturated fat, ProteinContent 0.4 g protein, CarbohydrateContent 1.2 g carbohydrate, SugarContent 0.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "homemade veggie chips recipes"

HOMEMADE FISH & CHIPS | JAMIE OLIVER RECIPES
Proper old-school battered fish, chunky chips and comforting mushy peas – homemade heaven!
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 779 calories per serving
    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Peel and slice the potatoes into chips.
    3. To make the mushy peas, pick and finely chop the mint leaves. Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes.
    4. Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into. Keep them warm until needed.
    5. Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190°C/375°F.
    6. Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.
    7. Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating).
    8. Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once.
    9. Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.
    10. Meanwhile, parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but still retaining their shape, then drain and steam dry.
    11. When the chips are nice and dry, fry in the oil that the fish were cooked in at 180°C/350°F until golden and crisp.
    12. While the chips are frying, transfer the fish from the kitchen paper to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips.
    13. When the chips are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) – and pickled chillies are good, too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup.
See details


TOMATO KETCHUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
This tomato ketchup recipe will blow your socks off when dolloped on steak and chips – heaven!
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 9 calories per serving
    1. Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with a teaspoon of black pepper and a good pinch of sea salt.
    2. Cook gently over a low heat for 10 to 15 minutes, or until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
    3. Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar.
    4. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
    5. Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months. Great served with steak and chips.
See details


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