Sweet Potato Fries and Homemade Mayonnaise

When only "CHIPS" will do.

Potato chips in the UK are not the same as potato chips in the USA. CHIPS in the UK are potato fries in the USA and CRISPS in the UK are what they call CHIPS in USA.

Now I've confused you, I can tell you that these are probably one of the most simple things you will ever make and calling them fries or even chips isn't really right as they are not even fried - they're baked !

You may or may not remember the 80's tv advert for McCains Fries. It's about two little girls and one asks the other - "What do you prefer - Daddy or chips ?". It's a rather iconic advert and I still remember being in the car with my brother and the two of us saying "Daddy or chips ? C-h-i-p-s !"

Well - McCains Homefries are probably the best UK freezer cabinet chips you can buy in the UK, but they still don't beat home made. Home made baked and not fried have to be better health wise too !

The sweet potato fries are nothing more than sweet potatoes cut into 12mm (approx) rings and then cut length ways into 12mm  finger like lengths. Toss in olive oil and sprinkle with cleery salt. Place on a baking tray on the top rack of your halogen oven and turn temperature to approx 230deg C. Cook until edges are turning crispy and brown - approx 12 minutes. Alternatively, preheat a regular oven to a similar temperature and shove them in there for around 30minutes.

HOMEMADE MAYONNAISE

This has to be the best with chips. Homemade mayonnaise is quite a vivid yellow colour. If you have got good free range eggs as we do, it will be very vivid indeed. As much as I like homemade mayonnaise, I find it far too strong tasting for memade with olive oil. I far prefer using rape oil or sunflower oil. Groundnut oil works well too. If it's too thick and cloying, add a teaspoon of water at a time right at the end and beat it in. This will significantly lighten the colour and lighten the taste. I usually have to add a touch of water. Lemon works well too - but keep tasting or it can get very lemony !

Ingredients

290ml sunflower oil
2 egg yolks
1 tsp salt
1 tsp colman's english mustard (bit more if powder form)
squeeze of lemon or couple of tsp vinegar

Beat the eggs , salt and mustard together. Add a drop or two of oil and beat it in. Keep adding the oil just a few drops at a time. It is easiest to do this with a hand mixer. After a couple of minutes, add the oil in a very slow and steady stream. As it starts to get cloying and lumpy, add in the vinegar or lemon to let it relax and then continue adding the rest of the oil.

Taste. It's probably going to be a bit cloying again by now. If not too acidic, add a tiny bit more vinegar or lemon. If it's slightly too acidic or you think it's right but just too thick, combine in a teaspoon or so of cold water at a time which will lighten it up and relax it.

Cover mayonnaise not being used immediately in the fridge with cling film over the top. I like the film to touch the mayo to prevent a skin forming.

Sarah-Jane Nash - http://www.siliconemoulds.com/ - halogen ovens and halogen cooker recipes