Royal Chips
When the Queen has chips what kind of chips does she have? We’re actually not entirely sure, but this recipe must be close. SuperCrunch Thick Cut Chips topped with caviar, capers, prosecco crème fraiche and pickled shallots. Chips can be sophisticated too you know.
Ingredients (serves 4 starter portions plus extra pickled
shallots to jar):
- 340g SuperCrunch Thick Cut Chips
- 2-3 litres sunflower oil
- 4 banana shallots, finely sliced
- 200ml apple cider vinegar
- 100ml white wine vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp whole peppercorns
- 150ml crème fraîche
- 50ml prosecco
- 10g caviar
- 2 tbsp capers
- Small handful pea shoots to garnish
Method:
- Combine the shallots, apple cider vinegar, white wine vinegar,
sugar, salt and 100ml water in a bowl and leave for 30
minutes.
- Mix together the crème fraîche and prosecco and set aside.
- Heat the sunflower oil in a deep fat fryer until the
temperature reaches 175°C.
- Submerge the SuperCrunch Thick Cut Chips for 3-3.5 minutes
until crispy and golden.
- Remove the chips from the fryer and split across your favourite
glasses or dishes.
- Season and top with a quenelle of crème fraîche, the caviar,
capers, pea shoots and a few pickled shallot rings. *chef's
kiss*
