Chunky Almond Chomps Food

CHUNKY OVEN CHIPS

Chunky oven chips image

Gordon Ramsay makes healthy and tasty chunky chips - without deep-frying

Provided by Gordon Ramsay

Time 35m

Number Of Ingredients 3

Ingredients

750g Desirée potato (about 3 medium large), peeled
groundnut oil, for drizzling
sea salt and freshly ground black pepper

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.

PLUM & ALMOND CHUTNEY

Plum & almond chutney image

This chutney is low in sugar - and the chilli gives a nice and spicy kick. Try it with a big chunk of farmhouse cheddar

Provided by Orlando Murrin

Categories Condiment, Snack

Time 1h15m

Yield Makes 900g/2lbs

Number Of Ingredients 10

Ingredients

900g firm plums , stones and roughly chopped
1 onion , roughly chopped
5cm piece of fresh root ginger , grated or finely chopped
225ml orange juice
100ml red wine vinegar
140g raisins (try the nice big Lexia raisins)
50g light muscovado sugar
1 cinnamon stick
½tsp chilli flakes
25g blanched almonds each cut into 3 strips

Steps:

Put everything except the almonds into a large pan - shallow is better as the chutney will thicken faster. Bring to the boil and simmer for 30-40 minutes until the plums are tender, stirring occasionally at first, more frequently in the later stages. The chutney is done when it has thickened but is still slightly liquid (it thickens further as it cools).
Stir in the almonds and boil for 5 minutes more, stirring. Pour into warm sterilised jars and cool before sealing. Can be eaten straight away, but keeps for up to 3 months in the fridge.

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