FOOD

Tom & Mayo vie for Chips attention

Best Foods, the maker of mayonnaise rumoured to be ‘the best’ has partnered with a French influencer, Sacha Smiles, to bring a fresh perspective to dipping chips – hot chips that is – and it’s not into tomato sauce!

French fries (or chips) are pretty well a staple in Aotearoa with reputedly some seven million weekly servings being dished up nationwide

Although its origin is somewhat vague, more-ish fries have by claimed by many countries from Britain to Spain and even the United States, but the real battle lies between France and Belgium.

It has been alleged they were born in the 1700s in Namur, francophone Belgium, and were first dubbed the ‘Francophone Fry’.

Then during the First World War when American soldiers were stationed in the Frenchspeaking region of Belgium, they discovered the potato and named the dish ‘French Fries’.

Others believe the true birthplace of French fries was in France as the ‘pomee Pont-Neuf’, a deep-fried potato sold in Paris by vendors in the late 1800s.

Whatever the truth, there is no doubt that French fries now have a strong following around the world including here.

But, now, the nation is told Kiwis haven’t been dipping chips the true French way thus missing out on an unforgettable taste experience. Best Foods wants to change that.

That French fry aficionado, Sacha says he has heard that people in New Zealand love French fries.

“However, I was surprised to discover they typically dip them in ketchup [tom sauce to us at home]. Over in France, we always use mayonnaise with our French fries. It’s the perfect pairing, every time.’’

Nabomita Bagchi, of Best Foods, says: “when we discovered that in France, mayonnaise is the condiment mostly paired with French fries, we wanted a true French influence that would both inspire and educate [Kiwis] to elevate their hot chips by using mayonnaise.”

To inspire Kiwis to indulge the ‘right way’, and to showcase the many ways hot chips can be enjoyed with mayo, Best Foods has teamed up with some of Aotearoa’s finest recipe creators to develop a range of delicious French fry dishes; check out two on the opposite page.

To discover Best Foods range of delectable hot chip recipes, visit www.bestfoods.co.nz

LOADED KIMCHI FRIES WITH SPICY MAYO DUTCH WAR FRIES

Recipe by Foodie’s Table, Vanessa Zhao

INGREDIENTS:

Fries:

• 1 cup kimchi, chopped (TIP: use scissors to cut kimchi in a bowl for clean & fast result) • 1 small spring onion, chopped • 1/2 cup shredded cheddar cheese • 2 cup frozen chips • 1 tsp smoked paprika • 1 tsp garlic powder • Salt and pepper to taste • Chilli flakes (optional)

Spicy Mayo:

• 1/4 cup Best Foods mayonnaise • 1/2 tbsp gochugaru (Korean chilli powder), use cayenne pepper for alternative • 1 tsp kimchi juice

Satay sauce:

• 1 tbsp oil • 1/4 red onion, finely diced • 2 garlic cloves, minced • 1 tsp ginger, minced • 1/2 tsp chilli flakes • 1/4 cup crunchy peanut butter • 1/3 coconut milk • 2 tbsp kecap manis (Indonesian sweet soy sauce) • 1 tbsp coconut sugar

Fries:

• 4 medium potatoes, cut into thick fries • Vegetable oil • Salt, to taste

To serve:

• Diced red onion • Best Foods mayonnaise

METHOD:

Mix all ingredients for the spicy mayo together, set aside.

Preheat oven to 210°C. Lay chips on a tray and cook in oven for 10 minutes. Take out the chips and put into a mixing bowl. Mix chips with salt, pepper, smoked paprika and garlic powder.

Lay chips back on the tray and cook in oven for an additional 10-12 minutes. Take the chips out and put in a large skillet, top with cheese, kimchi and chilli flakes.

Put skillet in oven to melt the cheese for 4-5minutes.Take out the skillet, top with spring onion and drizzle with spicy mayo. Enjoy.

Serves 4.

WITH SATAY SAUCE AND MAYO (PATATJE OORLOG)

Recipe by Gourmet Vegetarians/Nicola Easterby

INGREDIENTS:

METHOD:

Satay sauce: Heat oil in a saucepan over medium heat. Add onion and sauté for 3 minutes or until soft.

Add in garlic, ginger and chilli flakes and cook until fragrant, stirring frequently, for about a minute. Add in peanut butter, coconut milk, kecap manis and coconut sugar and stir to combine. Simmer for 5 minutes, then remove from heat.

Fries: In a deep-frying pan, add around 5cm of oil and heat to 165 °C. Once hot, add batches of fries, making sure not to overcrowd the pan. Fry until cooked through, around 5-6 minutes. Remove with a slotted spoon, transfer to paper-towel lined bowl and repeat with remaining fries.

Heat oil up to 190 °C and add first batch of fries back into pan. Fry for another few minutes, until golden and crisp. Transfer back to bowl and repeat with remaining fries. Season with salt.

Taste Try our latest flavours of the month and experience a range of new products with a real taste difference.

PEANUT BUTTER JELLY TIME!

The world has been turned upside down during the last 18 months, so, it’s fitting that Whittaker’s has flipped the script too. The new Peanut Butter & Jelly Block (available from supermarkets for a limited time) is an homage to the classic snack, the peanut butter and jelly (or jam) sandwich. Featuring salty peanut butter at one end and tart, fruity boysenberry jelly at the other, this fusion of flavours is smothered in Whittaker’s smooth milk chocolate.

Coffee lovers rejoice – Allpress has taken its signature Allpress Espresso Blend, served in cafes worldwide, and created its first capsule espresso to give coffee lovers a premium brew in the comfort of their own home. With one in five at-home coffee drinkers Allpress sought to retain the integrity of its cafe coffee with the end goal being to create a capsule espresso coffee which championed flavour and was as close to a cafe experience as possible. Subsequently, the iconic Allpress Espresso Blend flavour has been adjusted as a capsule. Allpress Espresso Specialty Coffee Capsules (RRP $12.50 per 10-pack) are compatible with most capsule coffee machines and are available at www.allpressespresso.com, Allpress Roastery Cafes, Farro Fresh and other specialty grocery stores.

ICONIC CAFE COFFEE IN A CAPSULE

PIGS IN BLANKETS FIT FOR FEAST

Pigging out at meal times may be considered impolite in some circles but not when Farmland Food’s Grillmaster

Pigs in Blanket are on the table.

These tasty, pre-cooked, pork sausages, wrapped in streaky bacon, take just a few minutes in the pan, under the grill or on the barbecue to warm through and crisp the bacon, ensuring they’ll be gobbled up in a flash especially when in reach of hungry youngsters. Available at Countdown supermarkets there are four little piggies in a pack and price is often, three packs for $20.

PLANT-BASED COOKIE CRUMBLE SLICE – WITH FIG & TOASTED GINGER

Olivia Moore (of That Green Olive fame) proves there is more than one way for the cookie to crumble with this sumptuous dish.

Makes six giant or eight medium slices

INGREDIENTS

Base

• 6g fresh ginger, finely chopped • 1 1/2 cups almond meal • 2/3 cup cornstarch • 1/3 cup rice flour • 2 tbsp coconut sugar (or sugar of choice) • 1 tbsp ground flaxseed • 1 1/2 tsp baking powder • 1/4 tsp baking soda • 1/4 tsp salt • 1/2 cup maple syrup • 1/4 cup The Collective Plant

Yoghurt – Greek-Style Vanilla

Fig Filling

• 1 heaping cup dried figs • 1/2 cup hot water • 1/4 cup coconut oil • Pinch of salt

Crumble Topping

• 1 cup almond meal • 2-3 tbsp The Collective Plant

Yoghurt - Greek-Style Vanilla • 1/8 tsp salt

METHOD

Preheat oven to 180°C. Line a slice tin with baking paper. Place figs in a bowl and pour over hot water – cover and allow to soak.

In a frying pan, dry toast the ginger over medium heat for 3-5 minutes until fragrant and toasted, stirring so that it doesn’t burn. Remove from heat and add to a large bowl, along with the remaining ingredients. Mix to form a dough. Press into your prepared slice tin and bake for 25-30 minutes, until cooked through and lightly browned on top. Allow to cool while you make the filling.

In a food processor or with a stick blender, blend soaked figs with soaking water, coconut oil and salt until a smooth paste. Spread over the prepared base and chill while you make the crumble topping.

To make the crumble topping, combine almond meal and salt. Slowly add yoghurt, mixing, until a dough forms. Using your fingers, crumble the dough over the filling and gently press. Chill for 2-3 hours until fully set, then slice and serve with generous dollops of vanilla yoghurt.

RED WINE MYTHS DEBUNKED

By Leftfield Winemaker, Richard Painter.

Does cryptic wine speak have you heading for the hills instead of boldly ordering a bottle for the table? It’s time to raise a glass to ‘not giving a damn’ by debunking many of the myths that make drinking a drop an unnecessary minefield….

Reds taste best at room temperature

We’ve taken this tall tale as fact for far too long – put that bottle of pinot back where it rightfully belongs: the fridge. Notwithstanding the fact that Kiwi room temps are way too warm, red wines are more refreshing, drinkable and delicious with a slight chill. So, move over the tomato sauce and make way for a bottle of your favourite cheeky crimson varietal such as Leftfield’s Wholeberry Pinot Noir with its pink bubble gum flavours and hints of cinnamon.

Screw caps mean plonk

Simply not true. In fact, when it comes to keeping the quality of your wine better for longer, screw caps are far superior to corks. You don’t run the risk of breakage (we’ve all been there), end up with broken cork in the wine or need to take a bottle opener to your next BYO.

Each varietal needs its own glass

Nah. If you fancy sipping champagne from a cocktail glass or sav’ from a snifter then do just that – vino is vino no matter what you drink it from. Whether you sip or slug, swirl or swill, enjoy your wine however you want and don’t be put off if stemware isn’t at the ready.

Older wines are superior

A sweeping statement which can be swept under the rug. While some wines are made to age well, most aren’t and can actually get worse as they get older (join the club!). Savour it on the spot instead of saving it for later because you may find that when you come to open it down the track you’ll have to pour it down the drain.

Leftfield is an unconventional Kiwi wine brand with a range of delicious varietals including Wholeberry Pinot Noir, Albarino and Rosé. Bottles retail for $17.99 each and are available in all good grocery, liquor stores and online at leftfieldwines. eastlife | august 2021 | com 31