BEST OF BRITISH BURGERS WITH TRIPLE-COOKED CHIPS
Serve up beef burgers and golden crispy chips with fluffy insides - then stack them high with bacon, cheese, gherkins and tomatoes
Provided by James Martin
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 17
Steps:
- Put the potatoes in a large pan of salted cold water and boil for 6-8 mins or until tender. Drain well, return to the pan and shake with the lid on to fluff up the edges. Take care not to break up the chips too much.
- Heat the oil in your largest saucepan to about 150C, when a little piece of potato should just start to sizzle. Fry the chips for 5-8 mins until crisp but not brown. Dry thoroughly on kitchen paper and leave to cool.
- In a large bowl, mix together the beef mince, shallots, mustard, egg yolk and breadcrumbs until well combined. Divide into 4 equal portions and shape into burgers. Cover and chill the burgers in the fridge for at least 30 mins (you can prep these up to 2 days ahead).
- Heat a griddle pan until hot and coat the burgers in oil. Cook for about 10-12 mins, turning regularly, until cooked through. Leave to rest on a plate under some foil. Cook the bacon in the pan until really crisp, then set aside with the burgers. Place the cut side of the buns onto the griddle to toast slightly.
- Reheat the oil so that it's really hot - about 180C - and again cook the chips for 5 mins or so until golden. Drain and sprinkle over sea salt. Spread ketchup over the toasted buns and fill each with the burgers and other ingredients. Serve with the chips and some coleslaw, if you like.
Nutrition Facts : Calories 665 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.9 milligram of sodium
HESTON BLUMENTHAL'S TRIPLE COOKED CHIPS
This recipe gives you flawless chips, every single time. Heaven.
Categories low-cost dinner party dinner
Time 55m
Yield 1-6
Number Of Ingredients 3
Steps:
- Place the cut chips into a bowl under running water for five minutes to wash the starch off.
- Place 2kg cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20- to 30 minutes, depending on the potato).
- Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place in the freezer for at least one hour to remove more moisture.
- Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10 centimetres) to 130ºC.
- Fry the chips in small batches until a light crust forms (approximately five minutes), remove from the oil and drain on kitchen paper.
- Put the potatoes on a cooling rack and place in the freezer for at least one hour. (At this stage, if you don't want to cook and serve immediately, the chips can be kept in the fridge for three days.)
- Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately seven minutes). Drain and sprinkle with sea salt.
TRIPLE COOKED FRIES
Steps:
- Peel the potatoes
- Cut the sides and edges off the potato to square-ish and cut them into sticks. They should be about 2cm x 2cm x 6cm. About ¾ inch x ¾ inch x 2⅓ inch.
- Put in a bowl under running water to rinse off surface starch,
- Fill a pot of water and simmer the potatoes to the point where they almost fall apart. The water mustn't be at a rolling boil. It usually takes 20 to 30 minutes, depending on the potato.
- Carefully remove them from the water, place them on a wire rack and let them air dry for 15minutes.
- When they are dry, place the rack in the freezer for one hour to dry them further.
- Pour oil into a pot or a deep fryer and heat to 130°C/250°F.
- Fry the potatoes until they are a bit puffy and slightly colored. It takes from 5 to 10 minutes.
- Remove them from the oil and let them drip off on paper towels.
- Place on the wire rack and let them cool in the freezer for about one hour.
- If you want to save them for another day, you can keep them in the fridge for three days, or you can place them in a zip lock bag and freeze them, and they are good for three months.
- Heat the oil to 190°C/375°F. Fry the potatoes until they are golden and super crunchy. It can take up to about 4-10 minutes.
- Season with salt and serve immediately.
Nutrition Facts : Calories 248 kcal, Carbohydrate 24 g, Protein 5 g, Fat 15 g, SaturatedFat 1 g, Sodium 20 mg, Fiber 5 g, ServingSize 1 serving
TRIPLE-COOKED CHIPS
Provided by Heston Blumenthal
Categories Potato Vegetable Side Root Vegetable Deep-Fry
Yield Serves 6
Number Of Ingredients 3
Steps:
- Place the cut chips into a bowl under running water for 5 minutes to wash the starch off.
- Place 2kg cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20-30 minutes, depending on the potato).
- Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place in the freezer for at least 1 hour to remove more moisture.
- Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130°C. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.
- Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don't want to cook and serve immediately, the chips can be kept in the fridge for 3 days.)
- Heat the oil in the deep-fat fryer or deep pan to 180°C and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with sea salt.
TRIPLE-COOKED CHIPS
Who can resist a plate of golden, crisp, freshly cooked chips? Cooking them three times at different temperatures is the way to perfection: it's not difficult and is totally worth it! You will need: a deep-fat fryer or a deep saucepan and a thermometer.
Provided by The Hairy Bikers
Categories Side dishes
Yield Serves 4
Number Of Ingredients 3
Steps:
- Cut the potatoes into thick chips about 6cm/2½in long and 1.5cm/⅝in thick. Rinse them in cold water to remove as much starch as possible, then put them in a large saucepan - make sure the chips have plenty of room so you can take them out easily.
- Cover the chips with lots of cold water (as much as you can get in the pan without it boiling over) and slowly bring to the boil. Simmer gently for 20-25 minutes, until the potatoes are knife tender and lines and cracks start to develop. Using a slotted spoon, carefully remove the chips from the saucepan - don't tip them into a colander, or they will fall apart. Drain on kitchen paper and gently pat dry.
- Half-fill a deep-fat fryer or a large saucepan with oil and heat it to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips in a couple of batches, until they have developed a crust but not taken on any colour - this will take about 5 minutes. Remove each batch when it's ready and set aside.
- Now heat the oil to 180C. Return the chips to the pan, again in a couple of batches, and fry for 1-2 minutes until they are very crisp and deep golden brown. Drain on kitchen paper, sprinkle with salt and serve immediately.
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- Tip them into a pan and cover with cold water then add a good pinch of sea salt. Bring to the boil and simmer for around 15 - 20 minutes, until they’re tender.
- Carefully remove the boiled chips and place them on a cooling rack to dry out. Then place the rack in the freezer for at least 1 hour to remove more moisture.
- Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130ºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.
- Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden brown (approximately 7 minutes). Drain and serve immediately sprinkled with salt.
- Tip: If you don’t want to cook and serve immediately, the chips can be kept in the fridge for up to three days after step 5.
EASY TRIPLE COOKED CHIPS - FORK AND TWIST
From forkandtwist.com
Cuisine BritishTotal Time 1 hrCategory MunchiesCalories 400 per serving
- In a large saucepan add the prepared chips into boiling, salted water and simmer for 5 minutes until softened slightly. Top Tip - Do this is batches to avoid overcrowding the pan if you have the time.
- Heat a deep fat fryer, or a large heavy duty saucepan (not non-stick) with max half way full of oil, to 130C and cook for around 10 minutes until a light crust has formed on the chips.Top Tip - Fry in batches to ensure the chips cooked evenly.
TRIPLE COOKED CHIPS | RECIPE | CUISINE FIEND
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Servings 4Total Time 2 hrsCategory Sides
- Peel the potatoes and cut them into chunky, old-fashioned chips, about 1.5cm thick. Soak or rinse them in cold water while you prepare the first cooking.
- Put a large pan of salty water (at least 1 tbsp per litre) on to boil. Plunge the potatoes in, bring back to the boil and cook gently until soft and a little crumbled around the edges. You need to watch them carefully because if really floury, you blink and have potato soup. Mine took about 10 minutes but they were not too floury.
- Drain the chips out gently, with a slotted spoon if really frazzled, and place on a wire cake rack; place one on a tray on paper towels to avoid mess. Let the chips cool down completely plus at least half an hour in the fridge.
- Heat the oil in a large pan to 150C/300F. Slide the chips in and cook at as constant temperature as possible until they colour ever so slightly – it will only take 3 - 5 minutes. Drain, place on the rack and cool down in the fridge again.
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- Peel the potatoes and cut into even size chips roughly 5 to 7 cm long and 1 cm thick. Wash them well in water.
- Place the potatoes into a saucepan with the salt and cover with cold water, slowly bring the water up to just under a simmer and cook very gently till just tender.
- Transfer potatoes onto a clean kitchen towel in a single layer and place in the fridge for half an hour.
- Heat the oil to 170 degrees, place the potatoes into the oil in small batches and cook for 5 minutes, the potatoes should still be white, not browned,
- Remove the potatoes onto kitchen paper to drain. Once all the potatoes are cooked raise the temperature of the oil to 180 degrees,
- Again working in small batches add the potatoes to the oil and cook for a further 3 minutes till the potatoes are crisp and golden brown.
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