RECIPE : BEEF FAT CHIPS
Hailed across the national media as the game-changers when it comes to a potato serving, the Beef Fat Chips at Pearly Cow in Margate are Spud-tacular. Here’s how you can make them at home.
YOU’LL NEED
Mandoline
Chef’s knife and cutting board
2-inch-deep non-stick baking tray
Greaseproof paper
INGREDIENTS - SERVES 4
FOR THE MARINADE
4 large potatoes, such as Maris Piper approx.
1kg in weight
Beef fat
Sea salt to season
METHOD
Heat the oven to 180°C (356°F) or 150°C (300°F) fan.
Peel and slice potatoes thinly using the mandoline.
Line the baking tray with greaseproof paper, covering the sides.
Melt the beef fat in a small pan.
Grease the lined baking tray with the melted beef fat and sprinkle over a 1/4 teaspoon of sea salt.
Start building layers with the thinly-sliced potatoes, slightly overlapping each other across the bottom of the tray, then repeat this until the tray is full. Brush the top with the beef fat.
Brush a thin layer of beef fat onto a sheet of aluminium foil and cover the tray, greased side down.
Bake for 90 minutes or until cooked through.
Leave to cool for one hour.
Compress the layers by weighing down the foil with a 9-inch cake tin and pie weights
Place in the fridge for 24hrs.
Remove from the fridge and cut in to thick 2cm-wide chips.
Place in a fryer at 190°C for 3 minutes or cook in an air fryer for 15 minutes at 200°C
