Chips with smoked cumin salt and aïoli


You'll need

1 quantity cooked chips 150 ml olive oil 50 ml extra-virgin olive oil 2 egg yolks ½ tsp Dijon mustard 1 tbsp lemon juice 1 small garlic clove, finely chopped   Smoked cumin salt 2 tsp cumin seeds ½ tsp smoked paprika 1 tbsp sea salt

Method

  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2009

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