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They're among the most popular foods in the western world.
They should be crisp on the outside, soft on the inside. Elegantly long and either a pale yellow or a golden brown.
What are they well of course the are chips, otherwise known as french fries though that might be a mistake.
Because its understood that the Belgians actually invented the French Fry, or Belgian Fry
and they are still I believe the country that produce the best chips in the world.
The recipe for the today on Consuming Passions.
How simple are they to make? Really, very simple indeed, the process of course begins with the potato.
I use 4 or 5 large potatoes for 4 people and of course the first thing I do is to peel them.
Now it's good to look for a good solid potato. One that's not too watery.
Get some advice from you green grocery if you want to know the best potatoes to make chips.
By the way if you find there are green patches on your potato just peel right the way through the green making sure you get rid of it all together.
Once peeled, they are cut into chip shapes. Now this is very important indeed. They shouldn't be too thick.
I actually cut them somewhere between 6 and 7 mm though of course I don't measure each one but upto a cm will be fine.
Once cut they're washed in cold water. Now this will drawn out some of the potato's starch
and once washed they are drained and then dried.
Now drying can either be done in one of fancy salad spinners or you could use a tea towel.
Simply rap the chips up and give them a bit of a spin.
Now to the cooking and it happens in 2 stages and that is very important indeed.
Oil is used and I prefer a canola or a peanut oil, one that low in saturated fat.
It's brought up to a temperature of about 160 degrees c. It's a good idea to put in a few chips at a time.
If you put in too many and there is too much moisture, then there is the danger the oil will come creeping up the saucepan and you don't that.
If you do think that there is a likelihood that this might boil over the best way to deal with it is to put in a little more cold oil to bring the temperature back down again.
They are allowed to cook until they are just soft, not starting to brown. Then they are taken out and drained well.
The cooking in this first stage should take about 10 minutes. They can actually be finished off several hours later.
Now one of the things the Belgians adore with chips is mayonnaise and I know its rather rich but it's a beautiful addition especially if you make the mayonnaise yourself.
And this is so simple to do as well.
One egg yolk, a little salt and pepper, a teaspoon of dijon mustard, some lemon juice just a squeeze.
I like to add some vinegar as well, a little white vinegar.
And then I very slowly add oil a drip at a time to start with and I prefer a vegetable oil for this to give a terrific flavor.
Macadamia oil is very good. Now as it starts to thicken I simply add more of the oil and finish off with just a teaspoon or 2 of hot water.
It will make the mayonnaise beautifully white and fluffy. And there it is.
The oil is brought up to a higher temperature about 180 degrees c.
And then the chips are plunged in, a few at a time for just a couple of minutes.
In terms of which container to use to cook the chips its a good idea to use something that is fairly wide rather than something that is tall and thin
Once they are the color you like, they are drained and put on paper towel, and served immediately.
Degree of difficulty, low to medium on the chips and medium on the mayonnaise.
Preparation time about 15 minutes of work plus cooking.
Keepability, well the chips must be eaten immediately.
So there they are, the Consuming Passions version of Belgian fries twice cooked.
And absolutely delicious. In Belgian you might have these with mussels or grilled steak but certainly because they are quite rich.
A big green salad is appropriate.
A wine choice? I think not possibly as the Belgians would do, a very good beer.
The taste test next and from Consuming Passions, Bon Appetit.