Matchstick Chips Recipes

Steps:

• Preheat the oven to 350 degrees F. Pour at least 1-inch of oil into a deep pot and heat it to 350 degrees F.
• Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
• Sprinkle the potatoes with parsley, if desired, and serve hot.

Steps:

• Preheat oven to very hot.
• cut the pastry sheet in half, and then cut each "half" into 5 pieces.
• place on backing trays that have been sprayed with oil.
• place in oven, wait one minute and then turn the heat down a little (200c).
• Cook about 10 mins, or until puffed and golden.
• Cool on wire rack.
• Filling.
• pour cream into large bowl, put the milk into the cream container to get all the cream and pour into the bowl whisk well.
• sprinkle over the pudding mix, and whisk for about a minute, untill it thickens, and is smooth.
• cover and refrigerate.
• When ready to serve, split the pastry, length ways, and spread jam on the bottom piece.
• Using large nozzle, pipe the filling over the jam, and cover with the "top" piece, dust with icing sugar.

Steps:

• Place a heavy pot over medium-high heat and fill with at least 1-inch vegetable oil. Heat the oil to 350 degrees F. (Portable deep-fryers at home are great for this, but if you don¿t have one, use a candy thermometer ¿ just be careful!)
• Very thinly slice the jicama, as you would a potato to make chips, then stack a few slices at a time and cut them all into matchstick-sized pieces.
• Carefully place the chips into the hot oil (use a slotted spoon and wear mitts) and fry until very crispy (just a few minutes will do). Cook in batches, as necessary. Remove and drain on paper towels.
• Sprinkle liberally with equal amounts of salt, onion, and garlic powders, and paprika to taste. Toss to coat well and serve immediately.

Steps:

• Square off four sides of each potato, then cut into 5mm slices. Stack the slices 2 or 3 a time and cut into thin 5mm sticks. Drop the chips into a large pan of cold water for 30 mins to get rid of excess starch.
• Drain in a colander, then tip into a clean tea towel, gather into a bag, twist well and whirl a few times in a large circle to spin out the water (this may be best done outdoors).
• Heat a deep-fat fryer, a third full of clean oil, to 180C. Fry the sticks, 2 handfuls at a time, in a chip basket, for about 2 mins until they are a crisp russet brown. Tip onto a paper-lined tray and sprinkle lightly with a little more salt.
• If making mussels too (see 'Goes well with') - while the mussels are draining and before you finish the sauce, place the potato sticks in a large shallow bowl, sift over the flour, cayenne and ½ tsp salt; mix well.

Steps:

• Peel potatoes and cut lengthwise into 1/8-inch-thick julienne in processor or with mandoline. Transfer as cut to a bowl of ice and cold water and let chill in water at least 30 minutes.
• Heat 1 1/4 inches oil in a 6- to 7-quart heavy pot over moderately high heat until thermometer registers 375°F.
• While oil heats, drain potatoes and pat completely dry between several layers of paper towels. Fry potatoes in 6 batches, gently stirring once or twice with a slotted spoon or skimmer, until golden and crisp, 1 to 1 1/2 minutes per batch. Transfer potatoes with slotted spoon to paper towels to drain and season with salt. (Return oil to 375°F between batches.)

Steps:

• Peel potatoes and cut sides and ends flat so that potato is a solid rectangle four inches long. Adjusting your mandolin accordingly, cut potatoes into matchstick shapes or, using a sharp knife, cut them by hand, rinsing blade frequently to remove starch. Place matchsticks in a bowl of ice cold water. After five minutes pour off starchy water and refill. Put bowl in the refrigerator and let potatoes soak for an hour, then drain in a colander and pat them dry with a paper towel. You might hasten the drying by spinning them in a salad spinner.
• In a deep, heavy kettle with a frying basket, heat oil, which should be about two inches deep, to 350 degrees. Add potatoes a handful at a time. (Do not add too many potatoes at once or you will reduce temperature. Potatoes will be soggy and won't brown.) As they begin to cook, shake basket to separate them. If they clump, poke them with a wooden spoon or tongs. When they are crisp and golden, remove them from oil with tongs. Drain on paper towels. Add salt. Repeat in batches. Keep them warm and crisp in a low oven.

Steps:

• Pound chicken breasts until they are about 1/4 inch thick.
• Salt and pepper them on both sides, then set aside.
• Prepare vegetables.
• Peel carrots and parsnips.
• Cut into matchsticks about 1 1/2 inches long.
• Wash zucchini and/or squash.
• Trim ends and cut into matchsticks like carrots.
• Melt butter in a large skillet.
• Saute shallot until tender.
• Add carrots and parsnips and stir fy until tender crisp, about 5 minutes.
• Add zucchini/squash and cook additional 3 minutes.
• Do not overcook.
• Season with salt and pepper.
• Place in casserole and keep warm.
• Saute chicken in skillet in butter, 5-8 minutes turning occasionally until no longer pink.
• Remove chicken only from skillet and place in casserole on top of vegetables.
• Mix wine, lemon peel and juice and add to butter in the skillet.
• Remove pan from heat.
• SLOWLY add cream so it does not curdle.
• Pour sauce over chicken and vegetables.
• Sprinkle with parmesan cheese.
• Broil 2 minutes and serve.