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Black Yellow Magenta Cyan
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Photography Guillaume Czerw Styling Sophie Dupuis-Gaulier Illustrations and graphics Le Bureau Des Affaires Graphiques
Black Yellow Magenta Cyan
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Black Yellow Magenta Cyan
CONTENTS Introduction
7
Preface
8
The epic tale of the frite
The ingredients The potato
10
18 20
Fruits and vegetables you can fry
24
Oils
26
Technical guide Cleaning
30
32
Peeling
34
Cutting
36
Cooking
40
Traditional frites French Pont-Neuf potatoes
46 48
Belgian Frites
50
English Chips
52
American French Fries
54
Trendy frites
56
Pommes pailles or skinny frites
58
Extra crispy frites
60
Thyme and parmesan frites
62
Green pea frites
62
Mashed potato frites
64
Caramelized honey frites
66
Polenta frites
68
Feta frites
70
Carrot frites
72
Aubergine (eggplant) frites
74
Courgette (zucchini), parmesan and poppy seed frites
76
Asparagus frites
78
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Creative frites Turnip frites
Black Yellow Magenta Cyan
80 82
Parsnip frites
82
ComtĂŠ cheese frites
84
Pumpkin frites
84
Sweet potato and cumin frites
86
Beetroot (beet) frites
88
Celeriac frites
90
Salsify frites
92
Black radish frites
94
Butternut squash frites
94
Panisse frites
96
Kholrabi frites
98
Sweet frites Sugary potato frites
100 102
Sweet potato and cane sugar frites
104
Banana and brown sugar frites
106
Apple frites
108
Pear frites
110
Pain perdu frites
112
Sauces
Homemade ketchup
114
116
Barbecue sauce
117
Frite sauce
118
BĂŠarnaise sauce
119
Tartar sauce
120
Aioli
120
Blue cheese sauce
121
Curry sauce
122
Tangy tomato sauce
123
Onion sauce
123
Soy sauce
124
Fresh herb sauce
125
Index
126
Information
127
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Black Yellow Magenta Cyan
POLENTA FRITES
4
15
10
2
1h resting
300 ml (1¼ cups) of milk 300 ml (1¼ cups) of water 150 g (generous ¾ cup) of polenta (cornmeal) 1 tbsp of parmesan, grated 1 tbsp of melted butter 2 litres (8½ cups) of cooking oil 1 tsp of table salt ½ tsp of sea salt crystals
Bring the milk and water to the boil together. Sprinkle in the polenta (cornmeal) and allow to cook for 10 minutes, stirring until it thickens. Add the Parmesan and melted butter. Salt generously and stir well. Spread the polenta (cornmeal) out on a Æat dish, in an even layer about 2 cm or 3 cm (¾ in to 1¼ in) thick and leave to cool. Then put it in the fridge for one hour. Heat the fryer to 170°C (338°F). Cut the polenta (cornmeal) into sticks about 10 cm (4 in) long. Put the sticks carefully into the frying basket, using tongs. Space them out well. Lower the basket and fry for 2 minutes. Lift out the basket, let the frites drain, then place them carefully on a large plate covered with kitchen paper. Remove the paper. Sprinkle lightly with sea salt and eat while nice and hot. These go wellwith : Frite sauce Homemade ketchup tangy tomato sauce Béarnaise sauce
Top tip… This recipe can also be made as a dessert. Simply replace the Parmesan and the salt with caster (superÅne) sugar. Serve sprinkled with icing (confectioner’s) sugar or cocoa powder.
TRENDY FRITES 68
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T
an
m at o t gy
o sauce
12/6/13
12:58 PM
Black Yellow Magenta Cyan