Game chips are thin crisp chips that are traditionally served with roast game birds. Game chips also make a great snack in replacement of commercial crisps. You can use a variety of root vegetables for a change eg. parsnip, beetroot, celeriac and Jerusalem artichokes.
Game Chips:
- 600g potato
- oil for deep frying
- Maldon salt
Game Chips: Peel the potatoes and slice them wafer thin with a mandolin, Japanese vegetable slicer *, or by hand. Place them in a bowl of water for 20 minutes (this is to remove the starch). Heat the oil in a deep fryer or wok to 190° C. Dry the potato slices thoroughly and fry them in the oil in batches for a couple of minutes each so that they are crisp and golden. Drain them on paper toweling and sprinkle a little salt over them. Keep warm until ready to serve. This can be done 30 minutes in advance.
The International Food Database
Where you can find different recipes around the world
http://ifooddb.blogspot.com/
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