CHUNKY OVEN CHIPS
Gordon Ramsay makes healthy and tasty chunky chips - without deep-frying
Provided by Gordon Ramsay
Categories Dinner, Side dish, Supper
Time 35m
Number Of Ingredients 3
Steps:
- Heat oven to its highest setting, ideally 250C/fan 230C/gas 9. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 3 mins, then drain well.
- Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp.
CHEAT'S REAL CHIPS
Deep-frying with a difference, try this super easy method for crisp, chunky chips - you'll never look back
Provided by Barney Desmazery
Categories Side dish
Time 40m
Number Of Ingredients 3
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
SCAMPI WITH TARTARE SAUCE
Crispy beer battered langoustine or prawn tails with a mayo-based dip of gherkins, capers and herbs
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- To prepare the langoustines, pull off the head and pincers. Lay the tail flat on a chopping board and use a sharp pair of scissors to cut a line straight down the back of the shell. Carefully peel the langoustine, score down the back, then remove the grit sac.
- Get the oil heating in a large saucepan or wok - you will need enough to come 2-3in up the side of the pan. For the tartare sauce, mix all ingredients in a bowl and season.
- Place the flours in a bowl with a good pinch of salt and pepper. Add the beer and sparkling water, and whisk to a smooth batter.
- To test if the oil is hot enough, put a drop of batter into the pan - it should crisp and brown within 30 secs. Dip each langoustine or prawn tail into the batter, then carefully drop it into the oil. Drizzle a little extra batter over each one while they are cooking - this will give you a really crispy coating. Cook them in batches, making sure you don't overcrowd the pan. When golden and floating to the surface, scoop out and drain well on kitchen paper. Sprinkle the scampi with salt and serve with the tartare sauce, lemon wedges and chips.
Nutrition Facts : Calories 991 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 116 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 1.5 milligram of sodium
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