Try this Blue Cheese And Lovage Dipping Sauce with Deep Fried Pota recipe, or contribute your own.
Suggest a better descriptionMMMMM-------------------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. Recipe by: Sophie Grigson
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 1.3mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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