SWEET POTATO CHIPS, CELERIAC MASH and GRAVY SWEET POTATO CHIPS Everybody does their chips a little differently but here’s how I do it. First of all you will need fat to cook in. When I roast my bones for bone broth the fat renders down and I regularly pour this off the tray into a container. This gets stored in the fridge and when we have enough (about 1L), I fry up some chips. The sweet potato are peeled and cut into chips approx 10mm x 10mm x 15cm. I cook these in a pot of boiling water until i can just get a skewer through the chip. The potato should still feel firm. Once drained and dried they are ready to be cooked in the fat. Test the temperature of the oil by dipping one end of the chip in. If the oil immediately begins to bubble around the potato you should be right to go. The key is to not to overcrowd the oil. If need be, cook the chips in several batches. The only problem here is that they do take a good 5 minutes or so to cook. GRAVY (which is really just reduced bone broth) BONE BROTH 3.5 kg Beef bones 1.5kg Beef tendons (cartilage) (This can be omitted or substituted with 2-3tbs Great Lakes Gelatin, greatlakesgelatin/ 600ml Pureed fresh tomato 150ml Apple cider vinegar 6 Bay leaves 24 Black peppercorns 2 Medium brown onions, roughly chopped 2 Medium Carrots, roughly chopped 2 Stalks celery, roughly chopped 6-8 Garlic cloves in skin, halved Olive oil Preheat the oven to 180’C Lightly coat the bones in olive oil and place on a roasting tray. Roast until well browned but not burnt. Lightly coat the chopped vegetables and garlic and roast until caramelised but not burnt and set aside. Place the bones, tendons, and tomato puree in a slow cooker, or stock-pot (to cook on the stove-top) and cover with filtered water. Bring to a very low simmer, skim any scum that has risen to the surface and add the bay leaves and peppercorns. Can be cooked uncovered or with a lid that can allow steam to escape. Skim every few hours and cook for 22 hours. At this point add the roasted vegetables and cook a further 2 hours. Strain through a fine sieve, cool and refrigerate overnight. A layer of fat will have set on top of the chilled broth. This can be removed to reveal a clear, firm gelatinous broth. Due to the gelatine, collagen content the broth should resemble a firm jelly. This broth can now be used as a base for sauces, soups or braising liquid. To make a Jus’ or Gravy from this broth continue to reduce the liquid down until it has reached the desired consistency. Place and handful of fresh rosemary and thyme in a fine mesh strainer and pour the jus over the herbs so as to infuse some flavour. The jus’ will need to be kept warm to avoid setting. I keep mine in a steel jug and use a stick blender to refresh the sauce from time to time. CELERIAC MASH 1kg Cooked Celeriac (boiled in cubes until soft) 110g Grass-fed butter (you could use coconut oil or olive oil instead but butter tastes better) Sea salt In a food processor blend the celeriac and butter until smooth. Taste and season. Reheat in a saucepan as needed.
Posted on: Thu, 04 Sep 2014 10:04:51 +0000
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