LCBO Food and Drink Winter 2016

TWISTS  BEER ON THE FRY

BRITISH CHIPS WITH BEER AÏOLI DIP

I grew up on British chips—thick and crunchy on the outside and soft-centred. But it was not until I tried the chips at chef Heston Blumenthal’s award-winning restaurant in Berkshire, England, that I found out how to get the same texture. This is an adaption of his recipe. 3 lbs (1.5 kg) Yukon Gold potatoes, peeled Vegetable oil for deep-frying Kosher salt 1 Peel potatoes. Cut into about ¾-inch-wide (2-cm) batons. Soak in cold water for 10 min- utes. Place in a pot of fresh cold salted water and bring to boil. Reduce heat to simmer and cook with lid off 10 to 12 minutes or until fork- tender. Drain and return to pot over turned- off heat to dry with lid off, allowing potatoes to steam off excess moisture. Place potatoes on a rack over a baking sheet and refrigerate for at least 1 hour or until needed. This makes sure they are really dry. 2 Heat oil in a wok or deep fryer to 250°F (120°C) or until a piece of bread turns brown in 1 minute. Add chips and fry until a pale creamy colour, about 4 to 5 minutes. Drain well on paper towels over a rack. Allow to cool in refrigerator. They can be refrigerated until needed. 3 Reheat oil to 375°F (190°C). Return chips in batches, frying until they are brown and crisp, about 2 to 3 minutes. Do not crowd the pan. Remove from oil and drain on paper towels. Sprinkle with kosher salt. Serve with Beer Aïoli Dip (recipe page 87). Serves 4 to 6

PILSNER URqUELL LCBO 255380, 500 mL, $2.65

Pilsner Urquell has a fresh taste with just the right balance of slightly sweet citrus with a touch of bitterness. It has enough body to add depth to the zesty aïoli and

help the other flavours stand up to the thick British Chips.

PRODUCT SHOT BY JODI PUDGE

42  FOOD & DRI NK WINTER 2016