Ultimate
Butty

chips / curry / five spice

#Story
Time

 

World’s Best
Chip Butty!

So this little recipe knocks all the Chip Butty’s you’ve ever had out the park, never mind the park, the entire world! Yeah strong statement! If we ever get our restaurant up and running we’re going to be those pricks that have ‘World’s best…. Chip Butty’ engraved on our front window. No, seriously, do you not every time you see one of those statements plastered across a little cafe window have to go in and see what they’ve got to offer. It’s like you just want to prove them wrong. Of course the odd’s of them talking utter shit is probably a million to one but you’ve still gotta’ go in and check it out. Of course, because of those odd’s you have a big bite or sip of that bold statement and then smuggly laugh at them. Well guess what, the joke’s on you! You ventured your little butt on in there and handed over your well earned cash. Well, we all know you didn’t actually pay for the World’s Best Whatever… you paid for that dirty smug feeling and boy did it feel good! Anyway, we hope you enjoy our Butty, we called it the Ultimate Butty to not be those wankers that say ‘World’s Best’, but we bloody should of!

Cam

 

 Junk’s Jam:

Serves 2

Hey!

This little baby may not be the same as that incredible memory we have growing up in the shady parts of Edinburgh, but it’s still just as good!

Talking about memories… did you guys have that when you were younger?

Two Slabs of the cheapest loaf, or if you’re Maw was feeling particularly well off that day a good old morning roll, rammed full of (probably half cold) chips from yir’ local chip shop and smothered in a good lashing of chippy sauce.

If you do, you’ll look at this dish and think we’ve shat on your childhood. Honestly, it may not be the same but we promise it’s pretty god damn good.

Equipment…

>Deep Fat Fryer
>Colander
>Wok

The Recipe

Stage #1
>The Prep

Plain Ass Bread

4 Slices of Good
Quality Farm Bread

  • Butter your Bread!

 
 

Chupsss!

5 Large Albert Bartlett Rooster Potatoes 
150g Cornflour

Maldon Salt 
Vegetable Oil
Kitchen Paper

  • Peel and cut your Potatoes into decent size wedges. Place into a large bowl enough to hold all the chips and cover with cold water. Keep the tap running for 5-10 minutes, moving the Tatties every couple of minutes. 

  • Put the Wedges into a large pot and cover with cold water and fuck in a good amount of Salt. 

  • Place on to a high heat and cook the Potatoes until soft, about 5 minutes before falling apart. 

  • Drain in a colander and let them steam dry for 5 minutes. Give them a little shoogle and dust over the Cornflour to cat them all.

  • Place them on to a baking tray and pop them in the fridge for 20 minutes. 

  • Preheat the fryer to 140ºc.

  • Fuck the Chips in for 10 minutes, until there looks like there is a little skin on the surface of them. Bring up and leave them to cool in the basket for 30 minutes.

 
 

Katsu Cheese Sauce

2 Garlic Cloves
20g Ginger
1 Birds eye Chilli
1 Large Banana Shallot
40g Butter
100g Milk
400g Chicken Stock
25g Sugar
1 tsp Tumeric
1/4 tsp M.S.G
10g Mild Curry Powder
4 American Cheese Slices 
20g Corn Flour
40g Water

Table Salt
Splash of Worcester Sauce 

  • Grate the Garlic. Finely chop the Ginger & Chilli and dice the Shallot. Make sure the veg is chopped to roughly the same size. 

  • Place a pan on a medium heat and add the Butter. Sweat down the Onion, Ginger, Chilli and Garlic for 5 minutes then add the Curry Powder & Turmeric. Cook for another 5 minutes. 

  • Add in the Milk, Chicken Stock, Sugar, and MSG. Bring up to the boil then reduce slightly. 

  • Mix the Cornflour and Water together to make a loose paste. Pour the paste into the sauce and cook until the sauce thickens.

  • Add the cheese slices and melt down. 

  • Place the sauce into a blender and blitz on full power for 2 minutes. Pass through a fine sieve and season with Salt and Worcester Sauce.

 
 

Salt & Chilli Mix

1 Red Onion
1 Sweet Pointed Red Pepper
2 Green Chillis
1 Red Chilli
1 Garlic Clove
2 Spring Onion

2 Tsp Chinese 5 Spice
2 Tsp Togarashi
1/2 tsp Sansho Pepper
1/2 tsp MSG
1/2 Tsp Black Pepper
1 Tsp Sesame Seeds 

Vegetable Oil
Kitchen Paper

  • Prep yer’ veg! Slice the Red Onion and Red Pepper. Thinly slice the Chillis (seeds in!), Garlic and Spring Onion at an angle.

Stage #2
>Cook it baby!

 

  • Crank up the heat of your fryer to 190ºc.

  • Chuck your Chips back in and cook for a further couple of minutes until golden and crisp. Drain them on Kitchen Paper season with Maldon Salt. 

  • Once you have everything ready to go - put a wok onto a high heat. Add some Oil and throw in your prepped Chillis, Garlic, Red Onion & Red Pepper.

  • Toss everything quickly, you want to soften and sear everything. No soggy veg!

  • Add your Chips, Spices (see Salt & Chilli Mix) and the chopped Spring Onions. Toss to coat everything evenly and then drain on Kitchen Paper. 

Stage #3
>Assemble