CHIP REVIEW: The Cock, Hemingford Grey, Cambridgeshire - £1.50
The chips are thick-cut and, though small in number, provide a filling snack. They are soft golden in colour and mushy rather than crisp in texture. The chips are served in an attractive white china bowl. In summary, a simple, satisfying snack but could benefit from a bit longer in the fryer for more crunch.
CHIP FACTS: To preserve potatoes, the Incas flattened them with their bare feet to let the moisture out. The flat, dry potato cakes froze at night and could still be eaten two years later.
CHIP TIP: The British Potato Council offers advice on storing and handling potatoes:
1 Buying cheap potatoes is a false economy, since damaged or greened potatoes take far longer to prepare, give greater wastage and are more likely to lead to customer dissatisfaction.
2 Potatoes need to be stored correctly in order to keep them in good condition and avoid wastage, leading to loss of portions, and ultimately profit.
3 Keep potatoes in a dry, frost-free environment (5 -10 ºC is ideal), with good ventilation, well away from strong smelling food or chemicals.
4 Exposure to strong light (natural or artificial) can cause potatoes to turn green.
5 Potato stocks should be rotated at least once a week and after preparation, potatoes should be used as soon as possible to reduce the loss of Vitamin C and other nutrients.
6 Although Britain's farmers strive to produce potatoes of the highest quality, climate and soil conditions can affect the end product and in some cases this can present problems during the cooking process. For example, a hot, dry summer can result in potatoes that have a tendency to break down during cooking; but this can be overcome by steaming, or slow, careful boiling in a minimum of water.
CHIP RECIPE:
1 Prepare a portion of chips.
2 Split open a freshly baked ciabatta roll. Spread the cut surfaces with a little pesto and add the chips.
3 Drizzle with balsamic vinegar. Serve immediately.
For variation, add fresh rocket or other salad leaves and a slice of Parma ham.
Source: British Potato Council.