Let's dispel a few myths. The idea with beef is that the meat is best the further away from the horns as you can afford it. Shoulder of lamb is a great cut but hideously expensive and needs cooking for hours on a low heat. Pork shoulder was traditionally the cut of choice for making sausages, I've personally run thousands of kilos through a commercial mincer!
Well we’ve battered some odd things in the past, but chips? Oh why not!
“T” In our Ingredients Alphabet it is then…..
Ingredients:-
2 eggs
Milk
Flour
Salt & Pepper
1 tsp Turmeric
Method:-
(1) Make a thin better and mix the Turmeric in to give a bright Yellow colour.
(2) Blanch and drain your chips.
(3) Dredge in batches in Flour.
(4) Dunk in the batter and fry until they float.
(5) Drain on kitchen paper.
(6) Re-fry until the batter is golden brown - Well bright yellow really!
We had Chicken drummers, Peas and a bit of home made Coleslaw with ours.
