Roughly peel the potato’s then cut them into long strips approx. 1cm square. Try to keep the size as even as possible. Once cut, soak in cold water for 5 minutes then rinse. This removes the starch. Score chips on all four sides in a diamond pattern with a sharp knife. This increases the surface area of the chip which when it is exposed to the hot oil causing extra crunch. Take a large saucepan and fill with water. Add the chips whilst the water is cold and bring pot to a gentle boil then simmer for 15 min. Do not over cook or they will fall apart. Carefully remove from water and thoroughly dry. When they have stopped steaming, place in the fridge for at least 1 hour to get them completely dry. Remove from fridge. Heat vegetable oil to 180˚C. Cook chips in the oil until golden colour. Remove, drain and dry with paper towel. Sprinkle with salt flakes and serve.
Ingredients
1 x Rib eye steak per person
Extra-virgin olive oil
2 teaspoons pure salt flakes salt,
½ teaspoon ground black pepper
½ cup unsalted butter
2 large garlic cloves, coarsely chopped
4 extra-large prawns (peeled and deveined, tails left on).
Ingredients
- 1/4 cup vegetable oil
- 4 pounds meaty beef bones (such as shank or neck bones)
- 1 large onion, sliced
- 4 litres water
Preparation
Stock can be prepared ahead of time and stored in refrigerator. Heat.
This is a fantastic way to add a southwestern flare to a porterhouse steak. With a quick sear on the grill, the chipotle paste is locked in making this dish very flavorful.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Serves.
