Supplies
- Masala sauce
- 50 grams butter
- 1 teaspoon black mustard seeds
- 1 teaspoon garlic paste
- 1 teaspoon hot paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon salt
- 3 tablespoons tomato sauce
- For the fries
- 4 Yukon Gold potatoes, washed and peeled
- 2 litres vegetable oil
- Long, thin, red and green chilli, sliced
- Fresh coriander, shredded
- 1 lemon, cut into wedges
Steps
- For the masala sauce: Melt the butter in a small saucepan and add the mustard seeds. Once they start to crackle, add the garlic paste and stir through. Add the spices: paprika, cayenne, turmeric, garam masala and salt. Cook for 1 minute then add in the tomato sauce. Combine, and then take off the heat.
- Prepare the potatoes: Wash and peel the potatoes. Chop into thick chips. Rinse under cold water and pat dry.
- Heat the oil to 140C. Carefully add half of the potatoes to the hot oil and cook for 6-8 minutes until soft but still pale. Drain on kitchen towel while you repeat with the second batch. Spread them out to cool and heat the oil up to 180C. Once the potatoes have rested for 10 minutes, cook them at the higher temperature until they are golden brown and crisp. Do this in batches if necessary. Drain on kitchen paper.
- To serve: Put the masala sauce into a large mixing bowl and add in the hot, drained chips. Mix well, then tip onto a serving plate. Squeeze lemon wedges over the masala fries and sprinkle finely sliced chilli and coriander on top, then serve.
Supplies
- 4 large Yukon Gold potatoes
- 2 litres vegetable oil
- Malt vinegar
- Table salt
- Chip shop curry sauce
- For the sausages
- 75 grams cornflour
- 200 grams plain flour + extra for dusting
- 1 teaspoon fine sea salt
- 330 millilitres golden ale
- 1 tablespoon malt vinegar
- 2 jumbo frankfurters, steamed until cooked
Steps
- Prepare the potatoes: Wash and peel the potatoes. Chop into thick chips. Rinse under cold water and pat dry.
- Heat the oil to 140C. Carefully add half of the potatoes to the hot oil and cook for 6-8 minutes until soft but still pale. Drain on kitchen towel while you repeat with the second batch. Spread them out to cool and heat the oil up to 180C. Once the potatoes have rested for 10 minutes, cook them at the higher temperature until they are golden brown and crisp. Do this in batches if necessary. Drain on kitchen paper then toss in malt vinegar and table salt.
- For the battered sausage: Preheat a large saucepan of oil to 180C.
- Put the flours and salt into a mixing bowl and combine, then gradually add the golden ale and malt vinegar, whisking to avoid lumps.
- Make sure the steamed sausages are cooked and pat them dry. Dip one into the extra flour so it’s covered, then submerge it in the beer batter. Carefully lower the sausage into the hot oil and cook until the batter is golden brown. Keep warm while you cook the rest.
- To serve: Put a large pile of chips onto a serving plate alongside a battered sausage. Pour hot curry sauce on top and serve immediately.
Supplies
- For the chilli
- 2 tablespoons vegetable oil
- 450 grams minced beef beef
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 300 millilitres passata
- 1 teaspoon ground cumin
- ½ teaspoon hot chilli powder
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne chilli powder
- For the fries
- 500 grams oven fries
- 250 grams red cheddar cheese, grated
- 250 millilitres sour cream
- 3 spring onions, finely sliced
Steps
- For the chilli: Heat the oil in a large frying pan and brown the beef in batches, along with the salt. Return all of the beef to the pan and add in the minced garlic. Cook for 1 minute then add in the cumin, chilli powder, oregano and cayenne chilli. Stir to combine then add in the passata. Cook for 20 minutes until the meat is cooked and you have a loose chilli. Add water if needed to make a thin chilli that you can ladle over the chips.
- For the chilli fries: Line an oven tray with baking paper and lay out the oven fries on top. Cook according to the packet instructions, turning once or twice to get them evenly golden brown. Once cooked to your liking, sprinkle the grated cheese on top and gently toss to combine. Put the tray back into the hot oven until the cheese is melted. Top the hot tray of fries with warm chilli, drizzle with sour cream, and sprinkle with sliced spring onions to serve.
Supplies
- 400 grams oven fries
- Sea salt flakes
- Mayonnaise
- Peanut satay sauce
- ½ white onion, finely diced
Steps
- Cook the oven fries according to the packet instructions. Gently heat the peanut satay sauce in a small saucepan while the fries are cooking. Once cooked, sprinkle sea salt flakes onto the fries and gently toss, then spoon them into a paper cone. Dollop a generous large spoonful of mayonnaise on top, followed by an equally big spoonful of peanut satay sauce. Top with diced white onion and serve immediately.
Supplies
- 1 large portion french fries, cooked and hot
- 1 cooked Bratwurst sausage
- Currywurst sauce
- Curry powder to dust
Steps
- Add the hot chips to the serving plate and add the sliced hot sausage. Squeeze the currywurst sauce all over the sausage and over some of the chips. Dust with curry powder and eat immediately!
Supplies
- 1 large portion chips, cooked
- Chicken salt, to sprinkle
- 100 grams grated mozzarella/cheddar mix
- 250 grams lamb doner kebab meat, sauteed and hot
- BBQ sauce
- Chilli sauce
- Garlic sauce
- Spring onion greens, finely sliced to serve
Steps
- Load up the hot chips with chicken salt. Add on two-thirds of the grated cheese and use tongs to roughly toss it together. Pile on the hot sauteed doner meat, then the remaining cheese. Finally, criss-cross a generous amount of each of the three sauces, finishing with the garlic sauce. Sprinkle on the spring onion greens and serve immediately.
Supplies
- Bravas sauce
- 1 tablespoon olive oil
- 1 tablespoon plain flour
- 1 teaspoon paprika picante
- 2 teaspoons paprika dulce
- 120 millilitres passata
- 120 millilitres water
- 2 tablespoons white wine vinegar
- ¼ teaspoon salt
- 1 teaspoon caster sugar
- For the potatoes
- 4 King Edward potatoes
- 2 litres vegetable oil
- Aioli, in a squeeze bottle
- Chives, to serve
Steps
- Make the bravas sauce: Heat the olive oil in a small saucepan. Stir in the flour and cook over a low heat for 1 minute. Add the paprikas mix through then add the passata and water gradually, to avoid lumps. Add in the vinegar, sugar and salt and mix until dissolved, then let it come to a simmer. Remove from the heat once thickened.
- Prepare the potatoes: Wash and peel the potatoes. Chop into rough 3 centimetre chunks. Rinse under cold water and pat dry.
- Heat the oil to 140C. Carefully add half of the potatoes to the hot oil and cook for 6-8 minutes until soft but still pale. Drain on kitchen towel while you repeat with the second batch. Spread them out to cool and heat the oil up to 180C. Once the potatoes have rested for 10 minutes, cook them at the higher temperature until they are golden brown and crisp. Do this in batches if necessary. Drain on kitchen paper.
- To serve: Transfer the hot potatoes to a serving dish and toss with 1 teaspoon of sea salt flakes. Spoon the bravas sauce on top then drizzle over the aioli and sprinkle with chives. Serve immediately.
Supplies
- 4 large Yukon Gold potatoes, scrubbed, skin on
- 2 litres vegetable oil
- Sea salt flakes
- 400 millilitres chicken gravy
- 400 grams cheese curds
Steps
- Wash and scrub the potatoes. Leave the skins on and slice into thick fries, approximately 1 centimetre thick. Rinse under cold water and pat dry.
- Heat the oil to 140C. Carefully add half of the fries to the hot oil and cook for 5-6 minutes until soft but still pale. Drain on kitchen towel while you repeat with the second batch. Spread them out to cool for 10 minutes and heat the oil up to 180C. Cook the fries at the higher temperature until they are golden brown. Do this in batches if necessary.
- Heat the gravy while the fries are cooking.
- Drain the fries briefly on kitchen paper then transfer to a large mixing bowl. Toss 1 teaspoon of sea salt flakes into the fries, then pour in enough hot gravy to just coat them - use tongs to toss it all together. Sprinkle in the cheese curds and combine again, then serve immediately.