Family Favourites
Chippy Cones
What you’ll need
Mushy Peas
- 200g frozen peas
- 20g butter
- 1tsp white wine vinegar
- 1tsp tarragon, chopped
- 1tsp mint, chopped
Twice Cooked Chips
- 2 large Maris Piper potatoes
- Rapeseed oil for deep frying
- Sea salt
- Vinegar
Lemon & Paprika Mayonnaise
- 100g mayonnaise
- Zest & juice of half a lemon
- ¼ tsp paprika
Cooking time
1 hourServes
2
How to make it
Mushy Peas
- Cook the peas in boiling water for 2 minutes & drain.
- Transfer to a blender or food processor.
- Add the butter, vinegar & herbs & process for a short time until broken down but still retaining some texture.
Twice Cooked Chips
- Peel the potatoes and cut lengthways into roughly 1cm slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water & Pat dry with kitchen paper.
- Heat the oil in a deep fat fryer to 130°C. Carefully lower the chips into the hot oil & fry for 10 minutes or until cooked but not browned.
- Carefully remove the chips from the pan, set aside to drain on kitchen paper.
- Raise the oil temperature to 190°C. Lower the chips gently into the fryer and cook for 4-5 minutes, or until crisp and golden-brown.
- Remove from the fryer and drain & serve sprinkled with Sea salt and vinegar.
Lemon and Paprika Mayonnaise
- Place the Mayonnaise, lemon juice, zest & paprika in a bowl & mix thoroughly.
Serving Suggestion
- Slice up and serve in mini cones with chip shop cod, chips & minted peas – perfect for entertaining.