LOADED PUB CHIPS BAR
With lots of topping options, crispy chips, and a hearty mushroom-beef blend, these loaded pub chips make any meal a party!
Provided by Marlynn Schotland
Categories Appetizer Main Course
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Cover two baking sheets with foil and spray with cooking spray. Set aside.
- Place sliced potatoes in a single layer, covering the foiled baking sheets. You may have enough slices for a third baking sheet; if so, set those aside and bake them according to the same instructions after the first set are baked.
- Bake at 425 degrees for about 15-18 minutes or until potatoes are nice and crispy without being burnt. I like to rotate pans halfway through the baking time for even baking.
- While potatoes are baking, prepare a large skillet with olive oil over medium-high heat. Add garlic, ground beef, and mushrooms. Stir and cook until the meat is fully cooked, which takes about 6-8 minutes. Add taco seasoning once meat is cooked, and stir to coat the blended mixture evenly. Remove from heat and place in a bowl until you're ready to serve.
- To prepare the Loaded Pub Chips bar, place the crispy potatoes in a serving platter or a baking sheet lined with parchment paper. Place your choice of fixings in separate bowls. I like to gather them together in one place, like on a rimmed baking sheet. Serve immediately.
HOMESTYLE POTATO CHIPS
Making homestyle potato chips is fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil because it has less trans fats, but you can use safflower, corn, or peanut oil as well as vegetable oil.
Provided by ALMALOU
Categories Appetizers and Snacks Snacks Snack Chip Recipes Potato Chip Recipes
Time 1h
Yield 8
Number Of Ingredients 3
Steps:
- Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
- Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 18.6 g, Fat 11.1 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1.4 g, Sodium 2622.6 mg, Sugar 0.8 g
GOOD OLD FASHIONED ENGLISH CHIP-SHOP STYLE CHIPS!
The first "chips" were pieces of bread, which were replaced with potatoes during wheat shortages. The first "chippies", a colloquial slang term for a Fish and Chip shop, were Lees's in Mosley, Lancashire, and Malin's in London's East End - opened for trade in the 1860s. During the Second World War, the minister of food wouldn't ration fish and chips because they provided good, cheap nourishment! It is traditional to serve chips piping hot with salt and malt vinegar!
Provided by French Tart
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel old potatoes and cut into sticks about 1cm thick and 8cm long.
- Leave the potatoes in cold water to remove some of the excess starch prior to frying, then drain and dry.
- Heat oil or deep fat in a chip pan, put a layer of chips in the bottom of a wire basket and lower into pan.
- Fry until the chips are pale golden.
- Remove them from the pan and drain on soft kitchen paper. Repeat this with the remaining chips.
- Just before serving, re-heat the oil and fry all the chips until they are very crisp and golden
- Serve immediately with battered fish (wrapped in newspaper if you like) adding salt and vinegar to taste.
PUB CHIPS
Here is an appetizer with the tart and salty flavour of classic English fish and chips without the fish
Provided by Bluenoser
Categories Potato
Time 15m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Scrub potato.
- Dry well.
- Leaving skin on, slice into 1/4 inch rounds.
- Place slices on a microwave roasting rack.
- Microwave on high 10 minutes or until chips begin to brown.
- Sprinkle with vinegar and salt to taste.
Nutrition Facts : Calories 130.2, Fat 0.1, Sodium 161, Carbohydrate 30.1, Fiber 2.7, Sugar 1.3, Protein 2.8
PUB STYLE FISH AND CHIPS
Make and share this Pub Style Fish and Chips recipe from Food.com.
Provided by danny j
Categories Halibut
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Directions.
- Heat oven to 200 degrees F.
- Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
- Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
- In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
- Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
- Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
- Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.
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