Mexican Fries

Chips of the World – Mexico – Carne Asada Fries

Mexican Fries

Ingredients

  • 1 packet of McCain Superfries Shoestring
  • 500g of rump steak – cut into strips
  • 1 tbs of olive oil
  • Hot chilli sauce to serve
  • Sour cream to serve
  • Finely sliced shallots to serve

Method

  1. Cook McCain Superfries Shoestring as per packet instructions.
  2. Meanwhile, heat olive oil in a medium pan over a high heat, reduce heat to medium, add steak strips and cook as desired.
  3. Remove chips from the oven and evenly divide chips and steak amongst serving plates, scatter with shallots and serve immediately with sour cream and hot chilli sauce.

 

Potato with Spicy Tomato Sauce

Chips of the World – Spain – Patatas Bravas

Potato with Spicy Tomato Sauce Ingredients

  • 1 packet of McCain Superfries Steak Cut
  • Chopped flat leaf parsley – to serve
  • Aioli – to serve

Ingredients – Bravas Sauce

  • 2 tbs of olive oil
  • 1 small brown onion – finely diced
  • 2 cloves of garlic – crushed
  • 1 tin of tomatoes
  • 1 tbs of tomato paste
  • 2 tsp of sweet paprika
  • 1 tsp of chilli powder
  • 1 tsp of sugar

Method

  1. Cook McCain Superfries Steak Cut as per packet instructions.
  2.  Heat oil in large fry pan over a high heat, reduce heat to medium and add onion and garlic. Fry, stirring for 2-3 minutes or until translucent. Add tomato paste and stir to coat onion and garlic. Add sugar, sweet paprika and chilli powder to the pan and fry for 1 minute or until fragrant. Add tinned tomatoes, stir and allow to reduce, uncovered, for 10-15 minutes or until mixture has thickened.
  3. Remove McCain Superfries Steak Cut from oven, top generously with Bravas sauce and aioli, sprinkle with chopped flat leaf parsley and serve.
In and Out Burger Animal Style Fries

Friday Chips of the World – USA – Animal Style Fries

In and Out Burger Fries

They say a change is as good as a holiday so over the next six Fridays I will take you on a delicious tour of the world through six countries unique take on eating the humble french fry.

This week we kick off the tour with the most gluttonous of all stops, the USA and their Animal Style fries made famous by the good folk at In-and-Out Burgers.

This artery clogging dish is packed with french fries, caramelised onion, melted cheese and a surprising delicious sauce of tomato sauce, whole egg mayonnaise, vinegar and dill pickles.

Ingredients

  • 1 packet of McCain Superfries Shoestring
  • 2 large brown onions – diced
  • 1 tsp of butter
  • 2 tbs of olive oil
  • ½ cup of shredded cheddar cheese

Ingredients – Animal Style Sauce

  • 2 tbs of tomato sauce
  • 1/2 cup of whole egg mayonnaise
  • ¼ cup of dill pickles – finely diced
  • 2 tsp of white or caster sugar
  • 1 tbs of white vinegar
  • Salt and black pepper to taste

Method

  1. Cook McCain Superfries Shoestring as per packet instructions.
  2. Meanwhile, combine tomato sauce, whole egg mayonnaise, dill pickles, caster sugar, vinegar, salt and pepper in a small bowl and whisk well to combine.
  3. Place oil and butter in a large fry pan and heat over a medium heat. Add the onions and a good pinch of salt, turn heat to low and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don’t be tempted to turn the heat up, as you don’t want the onions to burn.
  4. Remove McCain Superfries Shoestring from the oven and pile on an oven proof serving dish. Top with shredded cheddar cheese and caramelised onion, and place into a warm oven (180C fan-forced) until the cheese just melts. Top the fries with a generous amount of the Animal Style Sauce and serve.

Enjoy!

Chilli and Garlic Kale Chips

Chilli and Garlic Kale Chips

Fancy an afternoon snack? Try these spicy kale chips – they deliver all the flavour with none of the guilt.

Ingredients

  • 1 bunch of curly kale – about 250g
  • 2 tablespoons olive oil
  • 1 tsp of sweet paprika
  • 1 tsp of dried, ground garlic
  • 1 tsp of dried, ground onion
  • 1 tsp of moroccan spice mix
  • 1/2 tsp of dried red chilli flakes
  • Freshly ground sea salt, to serve

Method

  1. Preheat oven to 180°C and line 2 large baking trays with baking paper.
  2. Trim centre stems from kale and tear into small bite size pieces.
  3. Combine olive oil and spices in a large bowl. Add kale leaves and toss to coat in oil mixture. Spread kale out in a single layer on prepared trays.
  4. Bake for 12-15 minutes, swapping trays half way through cooking time, or until leaves are crisp.
  5. Serve sprinkled with sea salt.

Enjoy!

Oven Baked Sweet Potato Crisps

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Step away from the Kettle Crisps, put down the Doritos and whip up a batch of these homemade sweet potato crisps! They are the perfect snack food and what’s best – you know exactly what goes into them! Eaten stuffed into your mouth by the hand full or served with dip they will disappear in a flash.

Ingredients

  • 1 large sweet potato – peeled and very thinly sliced. Use a mandolin to slice them if you have one and are confident you won’t slice your fingers off. The thinner the slices, the crisper your crisps!
  • 1 tbs of olive oil – don’t give into temptation and add too much oil. You are trying to dry out the sweet potato not fry it
  • A sprinkle of cumin, sweet paprika and freshly ground sea salt

Method

  1. Preheat your oven to 200C.
  2. Toss the sweet potato slices in oil and season with cumin, paprika and fresh sea salt.
  3. Arrange in single layers on lined baking trays and bake for 20 to 25 minutes, turning halfway through, or until crisp and golden.

Tip: add an extra sprinkle of dried herbs and spices like rosemary and garlic or smoked paprika and chilli for a flavour hit!

Enjoy!