| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Bitesize, Britain |
1 |
servings |
INGREDIENTS
| 1 |
|
Put a plate to warm. Get a chip pan |
|
|
And pour in about 2-3" of vegetable |
|
|
Oil Warm the oil over a nice gentle |
|
|
Heat so as not to burn. |
INSTRUCTIONS
2 Select a couple of decent-sized potatoes, about 5" long. Peel carefully
and slice about 1/2" apart. Slice the slices again into 1/2" thick chips.
3 Spread the chips out on a tea towel and pat dry. By now the oil is
starting to swirl on top - you don't want it too angry. Put the chips into
a wire basket and lower gently into the hot oil.
4 Make sure you watch the chips and see the oil is not too hot. The colour
of the chips will change.
5 Test to see if they are cooked by impaling with a sharp knife - if it
comes out clean, they're ready. Lift out the basket and drain the chips.
6 Serve the chips on the warm plate, accompanied with the fried eggs. Fry
the eggs in fresh lard in a non-stick pan, basting the yolks until they're
just white.
Converted by MC_Buster.
Recipe by: Bitesize Britain
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”