March 19, 2013

Crispy Baked Chips with a Chocolate Malt


Friends, come close. I have something to share with you. No, no, no-not my inner most darkest secrets...I'll need a few tequilas in my system for that! Instead, settle for this recipe of crispy baked chips with a chocolate malt?

Possible one of MY FAVOURITE things to eat together. Crispy, salty chips paired with an ice cold, creamy, chocolate malt is my idea of heaven. If I was on death row-this for sure would be on my last meal menu. 


As a family, when we were younger, we used to go to this chain of restaurant in Ireland called Eddie Rockets-Ireland's take on an American Diner. I absolutely loved it and still go there, not as often as I would like to because I'm a poor student and have now discovered how to to  make my favourite thing to order there- chips and a chocolate malt. 

As a chef, figuring out how restaurants make certain things on their menu is my idea of fun. There is no better feeling than figuring out and being able to make your favourite restaurant food at home. This may not apply to you, I understand that. So here, I have figured out how to make an Eddie Rocket's chocolate malt just for you!

Can I get cheffy and technical for a moment? I made this malt  with frozen chocolate milk as opposed to the usual chocolate ice-cream because-

  1. The malt is being made at home in a blender (most likely) rather than in a commercial milkshake maker, which would take about 30 seconds to make a malt. Since we are using a home blender, it will take longer to make and the frozen milk will stay frozen and solid longer than ice-cream.  This in turn will give the malt a lovely icy texture which will turn smooth and cream as it melts.
  2. Chocolate milk is a hell of a lot cheaper than chocolate ice cream and believe me, I see you making a lot of these in future!




My favourite way to eat these two together? Dipping the salty chips into the creamy chocolate malt. Brings me back to my childhood!

Sure, why not have a complete diner experience and grill up some burgers to along?!

Enjoy,

Holly, x


Cut the potatoes in half lengthways  Don't bother peeling them..the skin of the potato has all the fibre- leaving it on effectively makes these chips healthy. (Sure, Holly!)


Cut each potato half into 4 pieces, again lengthways. Then, cut the 4 pieces into 2-4 chips-about 3/4 inches in thickness.

The rounded ends might only give you 2 chips!

Place on a baking tray, drizzle with olive oil, salt and cracked black pepper. Bake in a preheated oven for 25-30 minutes. 


Depending on your oven, you need to toss your chips or move the tray around in the oven for even cooking. 

Once cooked through and super golden and crispy on the outside...remove from the oven and drain on some kitchen paper. 


When the chips are still hot and slightly oily-toss with salt and cayenne pepper.

The step makes these chips bonkers good. A little salt and cayenne brings them alive-yes- chips can be given life!

When you eat these chips, you will swear that they have been deep-fried but nope, it all comes down to cooking them in a really hot oven.


For the chocolate malt: I froze a cartoon of chocolate milk, overnight. 

You could use chocolate ice-cream, but I prefer using the frozen chocolate milk. I love the icy crystal texture you get from blitzed frozen milk. Also, I like the fact that it seems a healthier than using ice-cream!

You could use a flavoured soy milk here and make it lactose free or use strawberry or banana milk.


The frozen milk gets blended with golden syrup, malt powder and whipped cream.


Break the frozen milk into blocks-this will make it easier to blitz up. If you have ice cube trays-freeze your milk in them and avoid this step.

All the ingredients go into a blender or juicer. If you don't have this, place the ingredients into a bowl and blend with a handheld blender. 

Recipe, serves 3-4

For the Malt:

750ml Chocolate Milk, or banana/strawberry...(ice-cream if you are super stuck for time)
4 Teaspoons Golden Syrup
4 Heaped Tablespoons Whipped Cream
6 Tablespoons Malted Milk Powder eg Horlicks or Ovaltine
Few Splashes Milk
Whipped Cream and Cherries, for decorating

Freeze the chocolate milk in ice cube trays or in a baking tin-preferably overnight.
If using a baking tin, break the chocolate milk up into workable sized pieces.
Place all the ingredients into a blender and blitz.
Add a little milk to loosen and move it around with a spoon between blitzes. 
Pour into a glass and garnish with whipped cream and a cherry. 

Tips:
  • If you don't have time to freeze the milk overnight-freeze it for as long as possible until at least half of it is frozen and slushy.
  • If you have frozen the milk into a solid block-dip the bottom of the tin into a dish of hot water to loosen if from the tin. This will make it easier to break up into pieces. 

For the Chips:

5 Large Roosters
Salt and Freshly Cracked Black Pepper
Olive Oil
1 1/2 Teaspoon Salt
1 Teaspoon Cayenne Pepper

Preheat oven to 190C.
Cut the potatoes in half lengthways and each half into 4 pieces.
Cut each piece into 2-4 chips about 3/4 inches thick.
Lay the chips on a baking tray and drizzle with salt, pepper and olive oil.
Bake at 190C for 25-30 minutes until golden, crispy and cooked through.
As the chips are cooking-mix together the salt and cayenne pepper.
Remove from the oven and drain on kitchen paper.
Sprinkle to taste and toss with the salt and cayenne pepper seasoning. 
Serve with a chocolate malt.





2 comments:

  1. Holly as a fellow Eddie Rockets fan I can totally relate to your ER love! As a fellow foodie I can relate to figuring out how restaurants do things and trying to do them even better at home! Looking forward to trying out this recipe! Love the blog!

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    Replies
    1. Thanks Emma, hope you enjoy the recipe!.....(i want ER now!)

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