Here’s a posh way to serve ‘chips’ at your next seafood BBQ. I got the idea from Kylie Kwong while flicking past her show on the Lifestyle Food channel.
In true Christie style this recipe is now barely recognisable to the original. I hardly ever follow recipes, I prefer to use them as inspiration for my own culinary creativity. I know I’m not the only one who does this – there’s a particular kind of cook that loves reading recipes and then bastardising making them their own. I’m one of them. Who else wants to own up?
Kylie’s fabulous original recipe had sesame oil, Chinese duck sausage and black vinegar among other things and is apparently eaten in China as street food. I’d definitely stop to snack on it.
Just after I’d watched her make it I got a call from my Dad saying he’d won a seafood tray with prawns and oysters and was bringing it right over. Perfect! Since I’d made Chinese style noodles the previous night I decided to adapt the recipe to include more Mediterranean flavours and I’m pretty happy with how it turned out.
It’s kind of like a posher, healthier and spicier version of fish and chips. I’m also going to give it a try as a side dish for grilled salmon or barbecued octopus. Add a crisp green salad and you’ve got a speedy and tasty meal in next to no time!
This recipe has also been entered into Cathy at Noble Pig’s new monthly event: Potato Ho-Down. She absolutely loves potatoes and wants to honour this fabulous vegetable every single month with recipes from all over the blogosphere! Yee hah!
One last thing, I’ve recently struck up a friendship with Michael from Food and Wine Blog who has kindly agreed to suggest wine pairings for my recipes. I’ve been hunting around for someone to do this for a while now and finally found someone I think is good enough!
Enjoy this dish and seek out the wine suggestion to make it a total culinary experience!
Happy cooking, Christie
ps. Since a few of you mention in the comments that I should enter this into a competition – I have! This recipe and photo is now part of Mansi from Fun and Food’s Healthy Cooking Cookbook Giveaway. Fingers crossed for me everyone!
Stir fried chilli potato
serves 4 as a side dish
4 medium potatoes (a chipping variety such as Maris Piper), cut into matchsticks
4 tablespoons olive oil
1 tablespoon sugar (I used raw sugar)
2 tablespoons white vinegar
2 fresh red chilli’s, finely sliced into strips
1 small bunch flat leaf parsley, leaves only, left whole
big pinch salt
pinch ground white pepper
Heat a wok over high heat to smoking point. Add the oil and potatoes and stir fry for 2 minutes, moving the potato around constantly. Add the sugar and vinegar and cook for 2 more minutes before adding the chilli, parsley, salt and pepper. Stir to combine and cook for 1 minute or until the parsley wilts.
Serve as a side dish to fish, shellfish or oysters.
by Michael from Food and Wine Blog
NV Gloria Ferror Brut sparkling wine – crisp and refreshing and the grapefruit and honey notes would be good with the spice.
Joh Jos Prum Riesling Auslese or 2004 Cave Spring Late Harvest Riesling Select Indian Summer – a bit more pricey, but will balance out the heat and sweet from the chillis and sugar.