Tuesday, November 6, 2012

Chef Mon Coeur / Potato Chips with Butter Cream

Sweet Potato Chips
Butter Cream

Vegetable Oil
Sweet Potatoes
1 Tablespoon of Cumin
1 Tablespoon of Garlic Powder

For the Sauce:

1 Tablespoon Garam Masala
1 Egg
1/2 Cup of Butter
1 Tablespoon Turmeric
1 Lemon
White Pepper
1 Tablespoon Powdered Laurel
1 Tablespoon finely chopped Parsley
1 Tablespoon Olive Oil

Procedure for Chips:

Wash potatoes and dry well. Don't peel them.
With a guillotine make super thin slices, so they fry easily and stay crispy.
Before you put the chips in the oil, place in a bowl paper towels so that when you remove them from the oil you can transfer them here, and at the same time you can add the salt, cumin, and garlic powder. 
Heat the vegetable oil and carefully place the potato slices until you don't see the bubbles caused by the water in the potatoes.
Then remove and place them in the bowl with paper towels and put the species, repeat these steps until you finish them all. 

Procedure for the Sauce:

In a bowl place the butter and beat it until it has a smooth texture. Then place the egg, turmeric, salt, white pepper, bay leaf powder and beat it until all the ingredients are well mixed. 
Finally, we put the juice of 1 lemon and beat again for 3 minutes until soft. And VOILA! Chips with Cream Butter. 

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