What is it about the combination of a root vegetable, oil and salt that makes such a delicious snack? Whoever came up with this creation must be a genius. I think this is the third post I have done on this bog involving these three magical ingredients, and that’s just fine.
I’m still in the beautiful but cold land of New Zealand and have just found the coast after spending the last two weeks in the mountains of the South Island. This country is breathtaking at every corner and I feel so lucky to be able to experience it.
So, about the whole skiing/snowboarding thing. The truth is, I’ve never been so bad at something in my whole life. This fact, plus the bitingly cold wind, the michelin man attire and the ridiculous price tag, means that I don’t get as much pleasure out of it as I would say, lying on a tropical beach, sipping on a Capriosca.
However, being on top of one of those mountains and successfully getting to the bottom on a slippery thing attached to my feet without seriously injuring myself was quite exhilarating, and I did enjoy the pizza and beer at the cafe on the slopes (even if I did have to go down the scariest run to get to it).
Another part of the whole snow culture that I liked (actually loved), is the feeling of complete exhaustion when you get back into town, mixed with the happy relief that it’s time to go to the pub with your friends, share stories of near death, drink happy hour beers and eat a big fat bowl of wedges. Bliss!
This dish came about as a result of a treck to a glacier one day, where we came across fields of swede growing. Not for human consumption but for the deer grazing there. I’ve never sen anything like it! Hundreds of deer just gnawing away at huge swede, straight from the ground. I bet the sheep next door were pretty jealous, all they got was grass. So, we snavelled a few through the fence and chucked them in the back of the van, dirt everywhere, took them back to our friends house, and cooked them up into these delicious chips.
I served them with some plain yoghurt and Kiwi Chilli Chutney, in place of the usual sour cream and sweet chilli sauce, cause that’s all we had, but any dips would be great. You can find the recipe for the Chilli Kiwi Chutney here http://formysenses.com/2014/08/17/kiwi-chilli-chutney/
Serves 6 as a snack
3 large swede
2 litre canola or vegetable oil
1 cup rice flour
1 cup corn flour
Grated Parmesan cheese, plain yoghurt and Kiwi Chilli Jam, to serve (or whatever condiments you like)
Peel and cut the swede into 1cm wide chips.
Bring a large pot of salted water to the boil, place the chips in the water and reduce to a simmer. Simmer for about 10-15mins or until just tender. Drain. Be careful not to over cook them or they will fall apart. When cool enough to handle toss them in the combined rice and corn flour. Set aside.
Pour the oil into another large saucepan and bring to 160 degrees celcius, or until a cube of bread turns golden in about 20-30 seconds.
Cook the chips, in batches (so as not to overcrowd the pan), for about 5-10mins, or until dark golden and crunchy. (cooking times may vary here, according to the size of your pan etc, so just keep an eye on them. You don’t want them to brown to quickly as this will result in dark but soggy chips) Place the chips in a bowl and toss with salt and smoked paprika.
Serve immediately, sprinkled with parmesan cheese and your favourite condiments on the side. Grab a beer and enjoy!
Note, you can cook them in advance and re-heat them in the oven if you like.