Nigella style! A tweaked recipe from her Nigellissima episodes, these are her Italian style chips.
I only wish I can look as fresh as her after a tiring day in the kitchen but unfortunately my ‘kussi amma’ look has become a permanent kitchen feature.
Anyway I have slightly tweaked this recipe from the original one and it has worked out better. My niece loves this.
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Garlic Potato Chips:
Ingredients
2 Medium size potatoes
6- 7 Garlic cloves
Garlic paste
Sage
Thyme
Directions:
Wash and peel potatoes.
Slice them in to slightly thick chips.
Pat them dry with a dry cloth or kitchen towel.
Lightly dab the sliced potatoes with some garlic paste.
Fill a pan with oil, add the sliced potato in to it and then turn the stove on.
When the potatoes are starting to get a little golden, add the garlic cloves (in their peels) one at a time.
When the colour is nearly fully caught on, add sage and thyme to the frying chips.
After the chips have fried remove them from the pan and season with salt before serving.
Garlic Bread:
With pasta, barbeque or even if you are just in a general bread mood, garlic bread always works.
It’s often baked but since I still haven’t entered the oven territory, I use this particular method of making garlic bread.
A simple yet effective method taught by my mother. A family favorite and my niece loves this as well.
Ingredients:
100gms Butter
8- 9 cloves of garlic
Parsley (Fine diced)
Bread
Directions:
Peel and pound the garlic cloves in a mortar and pestle.
Stir the pounded garlic in to the butter.
Spread the garlic butter on both sides of a slice of bread and sprinkle some chopped parsley on top of it.
Add the buttered bread to a heated up non-stick pan and fry on both sides.
Warnings, Disasters and Tips
Frying chips minus the garlic paste doesn’t give a garlic flavor at all.
Using cold oil is a necessity. It’s the key feature of Nigella’s Italian style chips.
Unlike freshly pounded garlic, garlic paste is much stronger, so don’t use too much.
I prefer using fresh garlic for the garlic bread than the paste for it.
Taste the garlic butter before you spread it on the bread; you may need to add more garlic to it.
I prefer to use a French loaf for garlic bread.
Parsley on the garlic bread is purely optional. Unfortunately i’m a parsley girl so I try using it as much as possible.
By Shazzana Hamid
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