Primarily, please allow me to apologise for the "radio silence" over the past few weeks, I have been unwell and very busy, However, I will be doubling up for the next few weeks in order to keep on track! This is my last "no alcohol" beer as we are now in February and it's time to get back with the more traditional beers.
There are some times when the body and soul crave simplicity. food that is kind and easy and reminds us of simpler times. Ham egg and chips has become a staple of pub grub establishments owing to its simplicity and emotional impact.
A word about chips - If you are blessed with a deep fat fryer then chips will rapidly become your forte. Please do not try to make thrice cooked chips in the style of Heston. Realistically you need a blast chiller as well to make them work. However, double cooked chips are certainly within your reach.
Cut your chips from floury potatoes. Thick or thin? Skin off or on? The choices are yours! wash the chips under cold water and pat then dry. Turn your fryer to about 180 degrees and lower the chips into the fat with a bit of a shake. Shake them once in a while until they have become soft without taking on any colour. Lift them from the fat and spread them on a tray to cool. Turn up the fat to 210 degrees and pop the partially cooked chips back into the fat. Cook them until they are crisp and golden brown.
Ham is simple - use the best you can afford, preferably cut from the bone.
Eggs - use free range eggs and take care in frying them a little lower heat and longer time will not hurt.
The match
Freedamm is really a very good drink. It tastes and feels like a larger. I ensured it was very cold and this may have helped but the only complaint I have is a very slight caramel twang on the palate. It worked well with all three components of the dish. Egg is notoriously difficult to match and beer or wine to so the chill and fizz of the beer were very welcome.
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