Oh yeah, here’s a real healthy one!
I found this recipe on the net (often referred to as “Pub Cheese”) when cooking 20kgs of potatoes on St Patrick’s day for a bunch of Irish (and other) mates. Every Fenian Fiend at the party said they’d never heard of it, so it’s not as traditional as many of the the articles on St Paddy’s day food said but anyway it’s *awesome*!
1 Cup Beer
Guinness would be an obvious choice for the occasion but I went for Coopers Pale – of course. Some said Guinness is a bit overpowering and I would think so too.
250 g Cream Cheese
1250 g shredded cheddar
2 tsp minced garlic
1 tsp Mustard Powder
1 tsp Hot Paprika
Salt and Pepper.
With the seasonings – Garlic, Mustard, Paprika use as much as you like, I went heavy on the garlic and paprika.
As always remember that the correct level of salt can make or break all foods so use taste here. Hint: if it’s going with beer then salty is more fun.
Melt everything in a saucepan stirring over a low heat. When it looks right you’re done! Some recipes used a blender to mix it together, I guess that would work but there wasn’t one where I was cooking.
Garnish with a sprinkle of chopped garlic and a line of the paprika.
I’ve been meaning to write this down for ages now and haven’t had time, it’s kind of an extension of the mayonnaise posts. While it’s definitely a “sometimes food” dipping chips into mayo is something everyone loves, so here we go.
One thing that has always blown my mind is the trillions of dollars made by simple potato, fried in oil, covered in salt. Think of all the restaurants, junk food joints, sporting events, pubs, and bars that serve hot chips – then add on to that all the bags of “crisps” that are sold around the world and you get what I mean.
I’ve personally cooked tonnes of the things. (busy pub, Saturday night, 10 x 10kg boxes = 100kg, ten Saturday nights and you’ve hit a tonne! – this is of course ignoring every other night of the week!!)
Blanching is the trick with these bad boys. Blanching really just means pre-cooking in this context. Peel and cut the potatoes into French fry sized pieces – I’m sure you know what they look like. Spread them out on a tea towel for a bit so they dry out. Pat them with another, you want them quite dry as their starchy juice will only exhaust your oil faster.
Next heat your deep frying oil, whether you use a fryer, saucepan or even a wok doesn’t matter. Drop the chips into the oil into batches and remove them when they start to float, and change colour a bit. You could eat them at this stage but they’ll be really bland and hard.
Take the blanched potato slices and put them aside to cool. You can refrigerate or freeze them at this point – this is how they arrive in most commercial kitchens. If you freeze them use something like freezer go between to stop them clumping too much.
When it comes time to cook and serve, just repeat the process again, hot oil, batches and this time cook them until they’re golden brown. Be careful because they will taste burnt well before they look it. Serve them with all sorts of stuff – anything on the mayonnaise derivative post is a great start.
A pub favourite. It always disappoints me places use frozen ones because they are so easy to make from scratch and from a commercial point of view so better for the business.
1. Blanch a heap of potatoes in boiling water, it is *essential* to only par cook them, remember they’re going to be cooked again soon, if you boil them until they’re soft they’ll just explode in the fryer. The point here is to cook the inside of the potato so it’s edible, the outside crunchiness and final cooking will come from the frying. I don’t peel them, for me the crispy skin is the best bit.
2. Drop them into cold water to stop the cooking process. You’ll probably want to put the pot into the sink and run cold water over them – the heat in the spuds is enough to warm a pot of still water.
3. Cut them in half long ways, then cut each half into three wedges, depending on the size of the potato you might get two or four, but for the regular sized ones three seems to be the number. This means you’re getting six wedges for each potato – consider this next time you pay $10 for a bowl of a dozen or so wedges!
4. Now you should have a nice batch of cool, semi cooked wedges of potato, deep fry them as you would anything, once it’s nice and golden and floating it’s cooked. As with fries remember potato will taste burned about when it’s a dark brown, so goldilocks is the magic word.
There are a few steps you might not consider when roasting a joint of pork, but they make all the difference.
That’s it! These tips should produce a roast that will satisfy even the fussiest pork eater.
I’d serve the meat in a stack with a sauce made from grainy mustard, cream and finely chopped shallots, sweetened, cooked shredded carrots and a slice of poached apple. Serve the crackling on the side of course, you didn’t go to all the trouble of getting it crunchy to cover it in sauce hey!
Nothing beats fresh mayonnaise, the stuff in jars just isn’t the dish. Once you can make it, you can try some of the derivatives listed here.
Using an immersion mixer and a small jug you can do this with the below technique in a minute, it’s one of my favourite magic tricks.
1) the ratio is always 1 egg to one cup oil.
2) it needs an emulsifier.
3) it needs flavour.
Be prepared, this is quite a shock when it first works, it happens very quickly, but following these instructions to the letter a child can do it.
1. Pour the oil into a one litre plastic jug, or the beaker that comes with the stab mixer. Note that the jug or beaker probably has measurements on the side, use them to save cleaning up measuring things.
2. Crack the egg straight into the oil, being careful not to break the yolk, landing in the oil should cushion it’s fall. Remove any shell at this point.
3. Add everything else, try and get the mustard next to the yolk.
4. This is the magic part. Leaving it switched off place the stab mixer right down to the bottom of the jug so that the cup that covers the blades completely covers the egg yolk and mustard.
Now activate it (whatever speed, we don’t care) and slowly pull it up to the top of the oil.
If everything has worked for you, you should have a jug of mayonnaise before your eyes, go up and down a couple of times to catch any oil that was not mixed in.
5. If it worked for you the most important thing to do now is to taste it and add more vinegar and lemon juice as you see fit.
This sauce contains fresh, raw egg, so it must be refrigerated. Ironically my favourite thing to keep it in is a re-used mayonnaise jar… One with a plastic screw on lid will be easiest to keep clean, so buy a jar of the best you can find, eat it then compare it to what you make here. Make sure you wash it very well between uses. You’ll find that for price and taste hand made is way better. Keep it for about a week.
The mustard acted as an emulsifier, joining the water from the egg to the oil, and making that creamy sauce everybody loves.
Make the Mayonnaise listed opposite, add 2 cloves of chopped garlic and as much fresh dill as you like. I like a lot, so that would be a good handful. You can cheat and add some dried dill as well, but make sure there is some fresh stuff there, the flavour is completely different, and you don’t have to wait for the fresh stuff to rehydrate before it’s not gritty.
Put half a cup (125g) of your favourite blue cheese into a coffee cup – of course Roquforte is best but you’ll have to buy twice as much because eating it straight is so beautiful! Half fill the cup with water and microwave for about 45 seconds. The cheese should go soft and the water warm.
Add this, water and all, with a whole bunch of fresh basil (this is meant to be a very rich sauce) to the mayonnaise and give it a good going over with the stab mixer again. You should end up with something you can pour over a salad. Try rocket and/or baby spinach, pine nuts and cherry tomatoes, sliced in half. It doesn’t need many ingredients.
Add three anchovies and half a cup of grated Parmigiano-Reggiano to the mayonnaise and give it a good going over again with the stab mixer.
Now you know what’s in it, you can understand why cooks everywhere are driven mad by people who ask for their Caesar Salad with “No Anchovies” – if the person is allergic to fish they will still be eating them in the sauce. If you think you like Caesar Salads but don’t like the anchovies, think again – now you know you’ve been eating them all along 🙂
To the to the mayonnaise made opposite stir in about 2 tsp finely chopped capers and gherkins, about 2 Tbsp chopped parsley, the finely grated rind of one lemon. I also like to add some red capsicum, slightly less finely chopped, to give it some colour and freshness.
This is the best stuff for sticking chips into. Add a big teaspoon of wasabi paste or powder to the mayonnaise noting that the powder is quite a bit stronger. You might like the wasabi flavour it a bit weaker, so add a bit, taste it and repeat until you have what you like.
Also note the powder will need to be mixed (with the mixer) a lot more, and may well need a tablespoon or two of water, as it’s very dry. A lump of wasabi powder will ruin the experience of whatever you put it on. I would keep adding wasabi until it’s quite a bright green, it should have a kick.