RECIPE FOR CHEESE CHIPS RECIPES

Name: Baked polenta chips with pesto dip
Total time: 50 min
Yield: 4
Ingredients: 400 ml organic vegetable stock; 150 g quick-cook polenta plus 2 tablespoons for dusting; 40 g Parmesan cheese plus extra to serve; 2 teaspoons dried oregano; olive oil; 50 g pine nuts; ½ a clove of garlic; 50 g Parmesan cheese; 1 bunch of fresh basil; extra virgin olive oil; 2 tablespoons white wine vinegar

BAKED POLENTA CHIPS RECIPE | JAMIE MAGAZINE POLENTA RECIPES

Baked polenta chips recipe | Jamie magazine polenta recipes image

This is great served alongside a couple of other small plates for people to dip into.

Total Time 50 minutes

Yield 4

Number Of Ingredients 11

Ingredients

400 ml organic vegetable stock
150 g quick-cook polenta plus 2 tablespoons for dusting
40 g Parmesan cheese plus extra to serve
2 teaspoons dried oregano
olive oil
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar

Steps:

1. Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
2. Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
3. For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
4. Preheat oven to 220ºC/425ºF/gas 7.
5. Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
6. Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side.

Nutrition Facts : Calories 480 calories, FatContent 33.3 g fat, SaturatedFatContent 7.6 g saturated fat, ProteinContent 13.5 g protein, CarbohydrateContent 30.9 g carbohydrate, SugarContent 0.9 g sugar, SodiumContent 0.74 g salt, FiberContent 1.7 g fibre

CHEESEBURGER & CHIPS RECIPE | BBC GOOD FOOD

Cheeseburger & chips recipe | BBC Good Food image

Homemade burgers and chips beat shop-bought every time. Why not make double and freeze a batch?

Provided by Good Food team

Categories Dinner, Main course

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 10

Number Of Ingredients 12

Ingredients

1 ¼kg lean beef mince
1 onion , finely chopped
140g breadcrumb
100g mature cheddar , grated
small bunch parsley , chopped
1 tbsp Worcestershire sauce
1 egg , lightly beaten with a fork
1 tsp mild chilli powder
2 ½kg bag of potato , cut into chunky chips
3 tbsp plain flour
10 tsp olive or sunflower oil
burger buns , lettuce, sliced red onion, tomatoes, gherkins, and sauces or relishes, to serve

Steps:

Tip the mince into a large bowl with the onion, breadcrumbs, cheese, parsley, Worcestershire sauce, egg, chilli powder, ½ tsp salt and some pepper. Mix together well with your hands, then divide the mixture into 10 and shape into burgers.
Bring 2 large saucepans of water to the boil (or prepare the chips in batches if you don’t have enough big pans). Add the chips, bring the water back to the boil and set your timer for 3 mins. After 3 mins, drain the potatoes well and tip onto one or two large kitchen-papercovered trays. Scatter with the flour and some seasoning and gently toss to coat.
Freeze the burgers and chips (see freezing tips, below) or, to cook straight away, heat oven to 200C/180C fan/gas 6. In a baking tray, toss the chips in a little oil, then roast for 35-40 mins until crisp and golden. Meanwhile, heat a griddle pan, grill or barbecue until hot, then cook the burgers for about 5-8 mins on each side, or until cooked to your liking. Sandwich the burgers in toasted buns with salad and sauces, then serve with the chips.

Nutrition Facts : Calories 558 calories, FatContent 21 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 58 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 38 grams protein, SodiumContent 0.87 milligram of sodium

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BAKED POLENTA CHIPS RECIPE | JAMIE MAGAZINE POLENTA RECIPES

This is great served alongside a couple of other small plates for people to dip into.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
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1. Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
2. Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
3. For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
4. Preheat oven to 220ºC/425ºF/gas 7.
5. Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
6. Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side.

See details

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Homemade burgers and chips beat shop-bought every time. Why not make double and freeze a batch?
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