Name: Chips with smoked cumin salt and aïoli
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 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

Chips with smoked cumin salt and aïoli

Australian Gourmet Traveller recipe for chips with smoked cumin salt and aioli.

Serves 4

Prep

25M

Cook

Total

30M

Ingredients

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

Main

1.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.

2.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.

Styling by Lisa Featherby