The 'Best' Chip

My 3 year old daughters favourite book of the moment is called 'The Best Chip'. It's a super rhyming book of great amusement for child and adult alike.

At home, I sometimes cook what I call Rustic Chips - large potatoes cut into wedges and boiled, drained, fluffed a little, drizzled with olive oil and roasted though a hot oven. My older son and daughter demolish these saying they are 'the best'!

A modern method is the 'thrice cooked chip' and we use this method often at the restaurant. It involves boiling and draining the chips then dropping them into the fryer at 130 degrees for just a few minutes. When an order comes on the chips are returned to the fryer at the hotter temperature of 180 degrees until crisp and golden. These are the chips served with ham and eggs on the 7lt and as a side order and we receive great compliments for them.

However I believe there is a chip that eclipses all other kinds. Unfortunately you the customer never gets to try them! This is because they are made from the left over roast potatoes from Sunday Lunch and we serve them with our staff meal on Mondays and Tuesdays. They are so delicious and moorish, crunchy around the edges, soft and fluffy on the inside and stay crisp for an eternity. So if you ever stumble accross 48 hour chips on a menu they could very well be left over roast potatoes - don't be dismayed, they're really quite delicious.

Parsnips and Pagentry - Thoughts on a bike

For me cycling is not only a great exercise and stress buster, I love the way I get lost in my thoughts.
Lately cycling has been a surreal experience with 80 degree temperatures along with falling leaves and the colours of Autumn. Twitchy pheasants fearfull of the imminent shooting season complete the picture and my mind strays to game dishes and onto parsnips - Prince of Autumn vegetables.

Hugely versatile with many different ways to prepare, I still feel roasted parsnips are the best.

We currently have honey roasted parsnips finished with grated Parmesan on our menu and they are delicious. My good friend Sara, a very fine cook, prefers a slightly different preparation to me. She boils hers first, drains them, fluffs them up and sprinkles them with flour before roasting in the oven. This develops a beautifully crunchy edge to the parsnips.

I think then of the splendid, plump pheasants and partridges soon to be available from the shoot at Fanham's Hall Estate. Wonderful with parsnips, I can't wait!

Thinking these thoughts I coast past a field of sunflowers, glorious in the sunshine. This sets my mind off again - 2012 is a monster year for the UK with Jubilee celebrations and the Olympics. Imagine if we could be creative with flowers of red, white and blue in fallow fields, what a display for incoming visitors to our airports. The French do it for the Tour de France - why can't we? And what about roundabouts, villages and towns as we drive through our magnificent countryside? Just a thought!

Hang on - junction ahead. Back to the real world.
Think about it though - Roast parsnips this Sunday?

Go on, give them a go.