Hello there. I actually woke up thinking about last night’s meal, that’s how good it was. Thanks to Heston Blumenthal everybody can cook the perfect steak with the best chips every time.
Steak and chips has to be one of those dishes that every meat eater will default to at some time or other. The problem is that these two champions of good, simple grub are so often mistreated. Yes, the steak depends on the cut and the age but these are things we can control at the supermarket. The chips just need a bit of love and attention, and that’s where we’ll start. The following recipe was taken from the Potato Lovers website and the original is here
Heston Blumenthal’s Triple Cooked Chips
- 1kg Maris Piper potatoes
- 1 litre groundnut oil
- 1 litre rendered fat (optional)
Method of Preparation:
- Using a sharp kitchen knife, square off the potatoes into rectangles, then cut them into chips about 1cm thick. The length of the pieces is not so important, but you do want to keep them the same thickness, so that they cook at the same rate. Place them straight into a bowl under cold running water and keep them there for about 10 minutes to rinse off some of the starch.
- Next, bring a large pan of unsalted water to the boil and plunge in the drained potatoes. Bring it back up to the boil and simmer gently for about 10 minutes, or until the point of a knife easily penetrates the chips. Make sure the water is only just simmering – if it boils too aggressively, the potatoes will begin to break up before they are cooked sufficiently.
- Using a slotted spoon, lift the potatoes carefully out of the water and place them on a tray. Allow them to cool, then place in the fridge until cold. You will notice that the chips harden when chilled.
- For the next stage, heat the groundnut oil in a deep-fat fryer to 130C/250F and plunge in the chips. After about 5 minutes, the chips will take on a drier appearance before colouring (do not let them brown). They have now finished their second cooking. Drain, let them cool to room temperature, then put in the fridge.
- When cold, they are ready for their final cooking. If you are using rendered fat for this, heat it to 180C/350F. Alternatively, use the groundnut oil, heated to the same temperature. Plunge in the chips and cook until golden brown. This may take 8-10 minutes – you need to be patient in order to obtain a really crisp chip.
- Drain and season with salt only; they will take quite a lot of salt.
First thing I will say is that this takes at least an hour and a half which for chips might seem a little excessive – until you taste them. Also don’t forget that after they’ve been twice cooked they’ll stay perfectly fine in the fridge for up to a week.
Second thing I’ll say is that I don’t have a deep fat fryer so I used my wok and a jam thermometer to keep an eye on the temperatures. If you’re in the same position as me make sure you have kitchen towel on hand to dry them off at the end otherwise these perfect chips might come out a little oily.
Wife and I agree, best chips – EVER!!! Totally worth it for the taste, the crunch and the meltiness. I’m almost tempted to start making twice cooked batches on a Sunday but I’ve got a waistline to consider 😉
What to serve these chips with? A bowl would be sufficient, believe me, or some crusty bread smothered in good butter would be heavenly but given the title of this post I think you can guess what I went for – steak! I first saw this process on the Channel 4 TV Show, How to Cook Like Heston which is currently showing in the UK at 8pm, Wednesday nights, C4. There is a website with all the recipes and you can find this one here. The full recipe is for steak with a rocket and parmesan salad in a lemon oil dressing and I just wanted steak which I’ll describe here.
- 1 sirloin steak (400 – 500g)
- Salt and black pepper
- Olive oil
Method of Preparation:
- Place a heavy-bottomed frying pan over a high heat, then add a thin layer of olive oil. Heat until the oil is smoking hot.
- Season the steaks with a little salt and place them away from you in the hot pan for 15–20 seconds. Then turn the steaks over and fry for a further 15–20 seconds. Repeat this, turning the steaks, for 2–3 minutes. Remove from the pan and allow to rest on a wire rack, for 5 minutes, set over a plate to catch the juices.
That’s it, that’s all it is and it comes out great. As Heston said on the show, if you have a meat temperature gauge, you need it to get to 45°C for rare, 55°C for medium and 65°C for well done. Serve it sliced up at about 5mm slices and you’ll be very happy.
I absolutely love these recipes, everyday dishes that have been lifted to stardom by choosing good ingredients and taking your time in cooking them. If you’ve got any more you want to share please let me know and I’ll feature them on this blog.