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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Roasted Pepper And Walnut Dip

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This roasted pepper and walnut dip is inspired by the Syrian dish Muhammara. I have created my own version of it and I am not sure of how much it resembles the original dish. But I understand that the original version comes in many different varieties and that every cook has its own recipe for it. With that being said I won’t call this recipe Muhammara but instead Roasted pepper and walnut dip.

I love to eat this dip with bread, rice or as a part of a meze (a selection of small dishes). Meze is commonly eaten in some of the countries around the Mediterranean and in the Middle East. Therefore I find the flavors of the Roasted Pepper and walnut dip to combine well with the food from these regions. But only your imagination will limit you. The flavor is simple yet deep and complex and will surely taste good with almost anything!

Roasted Pepper And Walnut Dip

  • Servings: 1 small-medium bowl
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Ingredients:

  • 4-5 red peppers
  • 2 cloves of garlic
  • 2.5 dl / 1 cup walnuts
  • 1.5 tsp paprika powder
  • 1 millilitre ground black pepper
  • 1/2 tsp white wine vinegar
  • 4 tbsp olive oil
  • 1.5-2 tsp of salt

Method:

  1. Heat the oven to 200C / 390F. Place the peppers on a baking tray covered in parchment paper and roast for about 30 minutes, turning occasionally until the skin has blackened. Place the peppers inside a bowl and cover with plastic wrap or place them inside a plastic bag and close properly. Once the peppers has cooled a bit you remove the skin and the seeds. Divide each pepper in smaller pieces.
  2. Heat the oil in a pan and add the garlic (cut in thin slices) and then the peppers. Let is cook for a few minutes and remove from heat.
  3. Add all the ingredients to a food processor and mix until you receive a chunky dip. Place it in a small bowl and drizzle a little olive oil on top. Garnish with chopped walnuts.

Note: Go easy on the salt to begin with and then add more gradually until you are happy with the flavor.