We both love our steak and chips, so to celebrate national chip week, we thought we would take a stab at making a batch of triple cooked chips. This was our first ever attempt of making triple cooked chips and with a rib eye steak sitting in the fridge, it was time to get started with our steak and chips masterpiece. To marinate the steak we decided to use Guinness mustard seeds which we picked up in a recent visit to the Guinness Storehouse. While we were looking forward to tucking into the steak, it was time to get started with the triple cooked chips – they take about 2 1/2 hours to get ready!!!
- Steak of your choice (we opted for rib eye)
- 4 – 6 medium potatoes (we would recommend rooster potatoes)
- Balsamic vinegar (for dressing)
- Mixed leaves (for dressing)
For the steak marinade:
- Guinness wholegrain mustard (or ordinary wholegrain mustard)
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 1 garlic clove, crushed
- 1 tbsp olive oil
- salt and pepper to taste
Serves 2 people
1. Prepare and marinate your steak:
We added the ingredients for the marinade (Guinness wholegrain mustard, soy sauce, balsamic vinegar, garlic, olive oil and seasoning) to a Jamie Oliver Flavour Shaker and this quickly combined the marinade ingredients. If you don’t have a flavour shaker, you can simply whisk the ingredients in a bowl. Cover both sides of your steak in the marinade and leave the steak in the fridge for the flavours to infuse while your prepare the triple cooked chips. When marinating meat it is best to put it into a food bag to let the flavours infuse much easier.
2. Chip and parboil the potatoes:
The first stage of making the triple cooked chips involves boiling and freezing the potatoes. Firstly you need to peel and cut your potatoes into even sized chips (it’s okay to have some smaller bits as they will crisp up). Boil the chips for 20 minutes until they are almost at breaking point. The edges will have become fluffy. When they reach this stage, remove the chips very carefully to avoid them breaking. Place them onto a lined baking tray and put into your freezer for 1 hour. The dry air in the freezer helps to remove any moisture in the potatoes. This is the first of three stages in the cooking process.
3. First fry of the chips:
Heat a pan to 150C (a chip pan is fine), and remove your tray of chips from the freezer. Gently place the chips into the fryer to fry for 3 – 4 minutes until they start to get a light golden colour on the outside. At this stage you remove the chips from the fryer and place back onto the lined baking tray. This will once again need to be placed in the freezer for one hour.
Top tip: After this first frying stage, you can keep your chips in the freezer for 2 days to prepare in advance for a meal for family and friends.
4. Remove your chips from the freezer for the second time:
Once the second hour has passed, you can remove the chips from the oven once more and get ready to start on your steak. Heat the oil in your fryer to 190C in preparation for the final cooking stage of your chips.
5. Cook your marinated steak:
Before you add your chips to the fryer for one final time, you need to make a start on your marinated steak. While we all have a method for cooking steak, we like to follow the lead of Heston Blumenthal and cook the steak on each side for 30 seconds. Add oil to a grill or pan and once hot, add your steak. Turn the steak every 30 seconds to ensure an even cooking process and cook to your preference. Cooking times for the steak depends on the way you want it cooked. We wanted a medium rare finish so only cooked our steak for 2 – 3 mins on each side. The time needed to cook your steak will depend on the thickness of it, but the longer you cook it on both sides, the more well done your steak will become. Once the steak is cooked, remove it from the heat and leave to rest.
6. Final stage of your triple cooked chips:
While your steak is resting, you will cook your chips for the final time. Add your chips to the fryer and cook for 7 – 8 minutes until they are crisp and golden brown. This final stage is all about getting that wonderfully crisp texture on your chips. Once finished, remove the chips from the fryer and season. Serve up with the steak and enjoy.
Serving suggestions: We served our steak and chips with a side of mixed leaves and a balsamic vinegar dressing.
In review, this dish was extremely tasted with the Guinness flavoured marinade adding great flavour to the steak. The chips were deliciously crunchy and a joy to eat. You do however need patience to prepare these, and if you are hungry it’s best to opt for a single cooked or double cooked chip. The time taken to prepare triple cooked chips would probably put us off cooking them again, but if you have never cooked triple cooked chips, we would thoroughly recommend making them as it is quite rewarding to eat the fruits of your labour. For now though I think we will stick to double cooked chips and leave our enjoyment of triple cooked to dining out.
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***** Remember to be safe when using a chip pan in the home *****