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Black Yellow Magenta Cyan


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Photography Guillaume Czerw Styling Sophie Dupuis-Gaulier Illustrations and graphics Le Bureau Des Affaires Graphiques

Black Yellow Magenta Cyan


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Black Yellow Magenta Cyan

CONTENTS Introduction

7

Preface

8

The epic tale of the frite

The ingredients The potato

10

18 20

Fruits and vegetables you can fry

24

Oils

26

Technical guide Cleaning

30

32

Peeling

34

Cutting

36

Cooking

40

Traditional frites French Pont-Neuf potatoes

46 48

Belgian Frites

50

English Chips

52

American French Fries

54

Trendy frites

56

Pommes pailles or skinny frites

58

Extra crispy frites

60

Thyme and parmesan frites

62

Green pea frites

62

Mashed potato frites

64

Caramelized honey frites

66

Polenta frites

68

Feta frites

70

Carrot frites

72

Aubergine (eggplant) frites

74

Courgette (zucchini), parmesan and poppy seed frites

76

Asparagus frites

78


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Creative frites Turnip frites

Black Yellow Magenta Cyan

80 82

Parsnip frites

82

ComtĂŠ cheese frites

84

Pumpkin frites

84

Sweet potato and cumin frites

86

Beetroot (beet) frites

88

Celeriac frites

90

Salsify frites

92

Black radish frites

94

Butternut squash frites

94

Panisse frites

96

Kholrabi frites

98

Sweet frites Sugary potato frites

100 102

Sweet potato and cane sugar frites

104

Banana and brown sugar frites

106

Apple frites

108

Pear frites

110

Pain perdu frites

112

Sauces

Homemade ketchup

114

116

Barbecue sauce

117

Frite sauce

118

BĂŠarnaise sauce

119

Tartar sauce

120

Aioli

120

Blue cheese sauce

121

Curry sauce

122

Tangy tomato sauce

123

Onion sauce

123

Soy sauce

124

Fresh herb sauce

125

Index

126

Information

127


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POLENTA FRITES

4

15

10

2

1h resting

300 ml (1¼ cups) of milk 300 ml (1¼ cups) of water 150 g (generous ¾ cup) of polenta (cornmeal) 1 tbsp of parmesan, grated 1 tbsp of melted butter 2 litres (8½ cups) of cooking oil 1 tsp of table salt ½ tsp of sea salt crystals

Bring the milk and water to the boil together. Sprinkle in the polenta (cornmeal) and allow to cook for 10 minutes, stirring until it thickens. Add the Parmesan and melted butter. Salt generously and stir well. Spread the polenta (cornmeal) out on a Æat dish, in an even layer about 2 cm or 3 cm (¾ in to 1¼ in) thick and leave to cool. Then put it in the fridge for one hour. Heat the fryer to 170°C (338°F). Cut the polenta (cornmeal) into sticks about 10 cm (4 in) long. Put the sticks carefully into the frying basket, using tongs. Space them out well. Lower the basket and fry for 2 minutes. Lift out the basket, let the frites drain, then place them carefully on a large plate covered with kitchen paper. Remove the paper. Sprinkle lightly with sea salt and eat while nice and hot. These go wellwith : Frite sauce Homemade ketchup tangy tomato sauce Béarnaise sauce

Top tip… This recipe can also be made as a dessert. Simply replace the Parmesan and the salt with caster (superÅne) sugar. Serve sprinkled with icing (confectioner’s) sugar or cocoa powder.

TRENDY FRITES 68


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T

an

m at o t gy

o sauce

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Black Yellow Magenta Cyan

Frites by Anne de La Forest  

Polenta Frites recipe. Published by Jacqui Small

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