Chips Or Freedom Fries Cheats Method Recipes

CHEAT'S REAL CHIPS

Cheat's real chips image

Deep-frying with a difference, try this super easy method for crisp, chunky chips - you'll never look back

Provided by Barney Desmazery

Time 40m

Number Of Ingredients 3

Ingredients

450g Maris Piper potatoes , cut into chunky chips
sunflower oil , for frying (about 300ml/1/2pt)
flaky sea salt

Steps:

To cook the chips, put them in a sturdy saucepan that holds them in a double layer and still has plenty of space above them. Pour over enough cold oil to cover them by about 2cm. Put the pan on a high heat and bring the oil to the boil, stirring the chips with a wooden spoon occasionally so they don't stick.
After about 20 mins the oil will clear and the chips will look like they are frying. Keep an eye on them, stirring with the spoon occasionally until golden and crisp. Scoop them out with a slotted spoon into a dish lined with kitchen paper, and season with flaky sea salt. Serve with the steak.

Nutrition Facts : Calories 442 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.1 milligram of sodium

CHIMICHURRI-STYLE STEAK SARNIES & CHEAT'S SPICY FRIES

Chimichurri-style steak sarnies & cheat's spicy fries image

Elevate a steak sandwich with a punchy, zingy chimichurri sauce, chipotle mayo and spicy Cajun-style fries on the side. It's perfect Friday night food

Provided by Esther Clark

Categories Dinner

Time 1h5m

Number Of Ingredients 16

Ingredients

2 x 200g rump steaks, fat removed
2 long ciabatta rolls
2 handfuls of rocket
30ml sunflower oil
270g shop-bought frozen fries
Cajun spice mix
70g mayonnaise
1 tsp chipotle chilli paste
½ lime, zested and juiced
1 banana shallot, peeled and roughly chopped
1 red chilli, finely chopped
1 garlic clove, crushed
1½ tbsp sherry vinegar
small bunch of parsley
small bunch of coriander
50ml extra virgin olive oil

Steps:

Heat the oven to its highest setting. For the fries, pour the sunflower oil into a baking tray and put in the oven for 15 mins to get hot. Reduce the temperature to 220C/200C fan/gas 8. Tip the fries into the oil, turn to coat, and cook for 20 mins. Add the Cajun spice mix and return to the oven for 15 mins until golden and crisp.
Meanwhile, make the mayo by mixing all the ingredients together in a bowl. Set aside.
For the chimichurri-style sauce, blitz all the ingredients together until you have a smooth sauce, then season to taste. Set aside.
Heat a griddle pan over a high heat. Rub the steaks with salt only (pepper will catch and burn), put the steaks in the pan and cook for 3 mins on each side (for medium). Remove from the pan, cover with foil and leave to rest for 10 mins.
Halve the ciabatta rolls, toast in the same griddle pan that you cooked the steak in, cut-side down, and spread one half of each with the chipotle mayo. Slice the steak into strips, divide between the ciabattas, drizzle over the chimichurri and add a little rocket. Serve with the fries and any leftover mayo.

Nutrition Facts : Calories 1101 calories, Fat 53 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 63 grams protein, Sodium 1.7 milligram of sodium

GREATEST CHIPS (FRENCH FRIES) ON EARTH

Greatest Chips (French Fries) on Earth image

I saw this technique in the series Kitchen Chemistry by Heston Blumenthal and thought I'd share it here. Obviously the quantities don't matter just do as many as you want. You'll need a thermometer to do this recipe properly, but for the pre-cook you can just use a meat thermometer and could probably get away with guessing the warm versus hot oil temperature. I personally used bran oil but I think peanut oil would be another good choice but nothing wrong with just using regular vegetable oil either. I used a wok, Chinese scoop and infrared thermometer for the deep frying which is a neat way to deep fry using the more expensive oils because you need less oil in total and don't feel so bad using fresh oil every time. Anyway back to the recipe, the title came from the series and after trying them I think I'd have to agree with Heston. Not as much effort as it sounds and really worthwhile.

Provided by Peter J

Categories Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 2

Ingredients

1 kg potato
oil (for deep frying)

Steps:

Fill a saucepan with plenty of water and bring up the water temperature to 62C (145F).
I found on my electric stove top that medium was a good temperature to start with and as it approached dropping back to low held it there.
Peel potato and cut into chips (French Fries). I think around 12mm (1/2") across is a good size, the recipe wouldn't be well suited to thin ones.
Pre-cook in water at 62°C (145°F) for 30 minutes, drain well and allow to cool to room temperature (takes around 15 minutes).
Deep-fry in warm oil at 130°C (265°F) for 5 minutes, drain and allow to cool to room temperature (takes around 15 minutes).
Deep-fry in hot oil at 190°C (375°F) until golden and done to your liking, around 5 minutes. If doing a lot of chips either cook in small batches or crank up the burner if using a wok when adding so the temperature of the oil doesn't drop too much.