Blue Cheese And Lovage Dipping Sauce with Deep Fried Pota

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Blue Cheese And Lovage Dipping Sauce with Deep Fried Pota Ingredients

Skins from about 1kg/2lb 4oz	Sunflower oil
Potatoes	Salt

Instructions for Blue Cheese And Lovage Dipping Sauce with Deep Fried Pota

MMMMM-------------------FOR THE DIPPING SAUCE------------------------ 85 g Mild to medium strong blue -cheese; such as dolcelatte, (85 to 110) ; Danish blue or ; gorgonzola 6 tb Creme fraiche or thick -soured cream 2 tb Chopped lovage leaf; (2 to -3) 1 tb Lemon juice Salt and pepper 1 For the Dipping Sauce: Mash the blue cheese with some creme fraiche or soured cream until smooth, then gradually beat in the remainder. 2 Stir in the lovage, lemon juice, salt and pepper. Taste and adjust the seasoning. Cut the potato skins up into largish pieces, (aim for triangles or rectangles around 4-5 cm/1 1/2-2" across). 3 Heat the oil to 185c/360f/Gas 4 (test by dropping a cube of bread or a piece of potato skin into the oil - if it immediately starts to fizz and brown within 15-30 seconds, the heat is right). 4 When the oil is hot, fry the skins until golden brown, turning once or twice so that they are evenly cooked. Dont fry too many skins at a time or you will lower the oil temperature too far and end up with greasy results. 5 When done scoop out with a slotted spoon and drain briefly on kitchen paper. Sprinkle with salt and serve piping hot with the dipping sauce. 6 Alternatively toss the potato skins in oil, working it over with your fingers until they are evenly coated. 7 Then spread out on a baking tray and bake at 220c/425f/Gas 7 for about 8-12 minutes until browned and crisp. Serve as before. Converted by MC_Buster. Recipe by: Sophie Grigson Converted by MM_Buster v2.0l.

Main Ingredient: CheeseCuisine: Uncategorized

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