Chipotle Mayonnaise & Sweet Potato Fries

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As a child I used to love french fries with ketchup. It was my all time favorite meal. And yes, I call it a meal due to the fact that I ate it as a full meal. Healthy? Not really but very yummy. As an adult I still love a plate of french fries, I guess old habits die hard. But nowadays I prefer my fries with other dips than ketchup, although a fine homemade version of it can still be very nice. Lately I seem to have become obsessed with this chipotle mayonnaise and I preferably eat it with sweet potato fries instead of classic french fries made of potato. It’s just something with the hot smokiness of the chipotle and the sweetness of the sweet potato fries that makes sense. I strongly advice you to try it yourself. If you are anything like me, you won’t be able to stop eating it.

For this recipe I have deep fried the fries but you may just as well bake them in the oven with great result. It’s just my mind telling me that deep fried fries taste better. But thinking of it, it’s not really that big a difference. Just toss them in oil and spread them out on a baking tray. Heat the oven to 200°C /400°F and bake for approximately 25 minutes flipping them over after half the time.

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Chipotle Mayonnaise & Sweet Potato Fries

Ingredients for the chipotle mayonnaise:

  • 80 ml soy milk
  • 180 ml canola or sunflower oil
  • 1 lemon
  • 1 clove of garlic (cut in smaller pieces)
  • 1-2 dried chipotle (broken into smaller pieces)
  • 0.5 tsp sweet paprika powder
  • 0.5 tsp salt

Method:

  1. Put all the ingredients in a container and mix until you have a perfectly creamy mayonnaise texture. I normally use a hand blender but you may also use a food processor. Add more soy milk if you want a thicker mayo and less if you want it less thick.

Ingredients for the sweet potato fries:

  • 2 big sweet potatoes
  • 1 tbsp potato starch
  • salt
  • vegetable oil for deep frying

Method:

  1. Cut the sweet potato into equally sized fries and toss them in potato starch until they are completely coated.
  2. Heat the vegetable oil in a pan and deep fry the fries until they become nice and crisp with a golden color. Season with salt and serve straight away together with small bowl of chipotle mayonnaise.

 

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Pickled Turnip

dsc_51430020My first meeting with pickled turnip was when I ate it in a falafel roll. The origin of this pickle is the Middle East but I am not sure weather it is normally served inside a falafel roll. However, that’s where you are most likely to find it in my town and as far as I’m concerned it is a great match!

Pickled turnip is a very salty pickle. You may add a small amount of sugar to make it less strong but I personally don’t find that necessary. Some people prefer it a little sweet though. The flavor of turnip comes through the brine in the nicest way and makes it possible to notice which vegetable you are eating. I normally eat it with food from the Middle Eastern kitchen but I think it would be great with most things. Think of pickled gherkins and you are home!

In some places it can be difficult to get hold of turnip. If this is the case where you live you may use radish instead. Preferably the longer white radish. The method is just the same no matter which vegetable you use. The beetroot is there only for the color. When the pickles are ready after one week in the refrigerator the turnip should have the same color as the beetroot and it is normally hard to see any difference between the two. This is a beautiful and tasty little pickle to invite your friends to!

Pickled turnip

Ingredients:

  • 1 kg turnip
  • 1 big beetroot or 2-3 small
  • 250 ml white vinegar
  • 3 cups water
  • 70 g salt
  • 4 tbsp sugar (optional)
  • 2 bay leaf
  • 4 cloves of garlic
  • 1 tsp black pepper corns

Method:

  1. Heat the water, vinegar, salt, sugar and bay leaves in a saucepan while stirring until the salt and sugar has dissolved. Remove from heat and let it cool.
  2. Remove the skin from the turnip and beetroot and cut them in french fries resembling pieces. Divide the pieces, together with the black pepper corns, equally between sterilized jars. Pour the salted brine into the jars until the vegetables are completely covered.
  3. Seal the jars and leave your pickled turnip for one week. During this week the turnip will gradually become more and more pink until you can’t see the difference between the turnip and the beetroot. Enjoy within 6-8 weeks.

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