Perfect match: homemade chips with India pale ale

AT A GLANCE

  • Serves 6 people

  • For deep-frying: vegetable oil
  • 4 sebago potatoes (about 200gm each), thinly sliced on a mandolin
  • 2 tbsp sea salt flakes
  • 2 tbsp rosemary, coarsely chopped
  • 1 tsp dried chilli flakes
  •  
  • Onion, ricotta and feta dip
  • 60 ml (¼ cup) olive oil
  • 3 onions, thinly sliced
  • 2 tbsp red wine vinegar
  • 1 tbsp rosemary, coarsely chopped
  • 150 gm sour cream
  • 100 gm firm ricotta
  • 80 gm Greek feta, coarsely chopped
01   For onion, ricotta and feta dip, heat olive oil in a deep-sided frying pan over low heat. Add onion and stir occasionally until caramelised (30-35 minutes). Stir through vinegar and rosemary, season to taste and set aside to cool. Meanwhile, process sour cream, ricotta and feta in a food processor until smooth, then season to taste. Stir through onion mixture and set aside.
02   Heat vegetable oil in a deep saucepan or deep-fryer to 180C. Deep-fry potato in batches, stirring and turning occasionally, until golden and crisp (1-2 minutes; be careful as hot oil will spit). Drain on absorbent paper.
03   Combine sea salt, rosemary and chilli in a bowl, toss through chips and serve with onion, ricotta and feta dip.

This is our version of the good old chips'n'dip combo. You could try using interesting potatoes such as purple congoes to bring colour to your party starter.

Topics:

SIDE DISH, ONIONS, SNACK, CHEESE, POTATOES, FETA, DIP, CHILLIES, DRINK SUGGESTION, SPRING, RICOTTA, VEGETARIAN, MODERN AUSTRALIAN

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUNOZ

Drinking Suggestion:

INDIA PALE ALE , suggested by MAX ALLEN

FEATURED IN

Nov 2011

Nov 2011

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