VEGETABLES CHIPS RECIPE RECIPES

Name: The perfect chips
Total time: 40 min
Yield: 4
Ingredients: 800 g Maris Piper potatoes; sunflower oil

HOMEMADE CHIPS RECIPE | JAMIE OLIVER POTATO RECIPES

Homemade chips recipe | Jamie Oliver potato recipes image

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

Ingredients

800 g Maris Piper potatoes
sunflower oil

Steps:

1. 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.
2. 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.
3. Finally, on salt, being an Essex boy, in my house it has to be Maldon sea salt.
4. So down to business: chop 800g of Maris Piper potatoes into finger-sized chips, leaving the skin on – don’t be too exact.
5. 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.
6. 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.
7. 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.
8. 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

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

Ingredients

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

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Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet
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1. Preheat the oven to 200°C/400°F/gas 6.
2. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
3. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
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5. Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
6. Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
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