Monster Munch Chip Butty
Photo Courtesy of Network 10
Ingredients for Main
- 4 Slices of White Bread
- 220g Butter, Softened
- 50ml Butter Milk
- 2 Medium Dutch Cream Potatoes, Sliced on a Mandolin, 2mm
- 20g Onion Powder
- 10g Vinegar Powder
- 5g Fine Salt
- Oil For Deep Frying
- Micro Celery Leaves
Firstly, Preheat oven to 60°C and oil in deep fryer to 170°C.
For the Toasted Ciabatta, brush 20g of butter onto ciabatta slices. Place into a pan on medium low heat and cook until brown and crisp on both sides. Set aside.
For the Whipped Smoked Butter, place the butter and buttermilk into the bowl of a stand mixer fitted with a paddle attachment and mix until fluffy, soft and paler in colour.
Cover the bowl with cling film and fill the bowl with smoke from a smoking gun. Set aside for 5 minutes. Repeat smoking process. Uncover and set aside.
For the Monster Munch Chips, soak the potato slices in cold water for 5 minutes, rinse and repeat the process a further two times. Drain well and dry with paper towel.
Combine the onion and vinegar powders and salt in a small bowl and mix to combine. Set aside.
Deep fry potato slices, in batches, until bubbles are no longer coming off the chips and they are golden brown.
Remove from the oil and place into a paper towel lined bowl. Sprinkle generously with salt mixture and toss to coat evenly.
To serve, place Toasted Ciabatta onto a serving platter. Spread generously with Smoked Whipped Butter and top with chips. Garnish with celery leaves and serve immediately.