Chips with smoked cumin salt and aïoli
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Serves
4
Cooking Time
Prep time 25 mins, cook 5 mins
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1
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quantity cooked chips
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150 ml
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olive oil
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50 ml
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extra-virgin olive oil
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2
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egg yolks
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½ tsp
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Dijon mustard
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1 tbsp
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lemon juice
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1
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small garlic clove, finely chopped
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| Smoked cumin salt |
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2 tsp
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cumin seeds
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½ tsp
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smoked paprika
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1 tbsp
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sea salt
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1
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For aïoli, combine olive oil and extra-virgin olive oil in a jug, set aside. Process yolks, mustard, lemon juice and garlic in a food processor until smooth. Add oils in a thin, steady stream, processing until smooth and emulsified (if mixture becomes too thick, thin with a small amount of hot water before adding extra oil). Season to taste and refrigerate until required.
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2
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Meanwhile, for smoked cumin salt, dry-roast cumin (1-2 minutes), then pound in a mortar and pestle until coarsely crushed. Stir in remaining ingredients and serve scattered over hot chips with aïoli to the side.
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This recipe is from the August 2009 issue of Australian Gourmet Traveller.
RECIPE Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Lisa Featherby