Like Batman and Robin, nothing goes together quite like steak and onion rings, the perfect fries and some sweet and tangy pickles to cut through the richness.
Beer battered onions rings
Serves 4-6
The fan favourite everyone loves has been perfected to a T!
Ingredients
1 cup cornflour + extra for dusting
1 cup flour
Pinch of salt
1 bottle (375ml) beer
2-3 onions, cut into rings
Vegetable oil, for deep frying
Method
1. Combine cornflour, flour, salt and beer.
2. Whisk to combine, taking special care not to overmix the batter.
3. Dust onion rings in extra cornflour and dip in batter. Set aside.
4. Heat oil in a pot over medium heat.
5. Deep-fry in batches until golden brown. Drain on kitchen paper and season immediately. Best served just after frying.
Triple-cooked potato fries
Serves 4-6
Combine salt, chilli flakes and lime zest and season fries while they’re still piping hot to ensure mixture dings to the chips.
Ingredients
6-8 large chipping potatoes, peeled and cut into 2cm matchsticks
Vegetable oil, for deep-frying
Fine salt or flavoured salt, for serving
Method
1. Rinse chips under cold water until water runs clear to remove excess starch.
2. Place chips in a large pot and cover completely in cold water.
3. Par-cook on a medium heat for 5 minutes (take care not to boil).
4. Remove with a slotted spoon and place on a cooling rack to drip-dry.
5. Place the rack on a baking tray or chopping board and freeze for about 45 minutes. (This dries out t, the chips properly).
6. Fill a large pot with oil to about 3/4 full and heat to about 130°C.
7. Deep-fry chips in batches for about 3-5 minutes and drain on kitchen paper. Set aside to cool slightly.
8. Increase oil temperature to 180°C and deep-fry chips in batches for about 3 minutes, until golden and crispy.
9. Drain on kitchen paper, season and serve.
Crunchy pickled veg
Serves about 3-4 cups
Pickling vegetables not only makes them last longer but adds a sweet and sour tang that cuts perfectly through fatty steaks like rib-eye.
Ingredients
For the pickling liquid
1 cup each vinegar, water and sugar
2 tsp coriander seeds
2 tsp mustard seeds
2 star anise, optional
2-3 red onions, cut into thin wedges
2-3 carrots, cut into matchsticks
About 2-3 baby marrows, cut into matchsticks
Method
1. Combine vinegar, water and sugar in a saucepan.
2. Add coriander seeds and mustard seeds, and star anise (if using) and simmer, stirring, until sugar dissolves.
3. Remove from heat and infuse for 5 minutes.
4. Place prepared onions in a sterilised jar, and remaining veg in another. (This will help prevent the veg from changing to a red colour.)
5. Top up with slightly cooled pickling liquid.
6. Pickle for at least 60 minutes or up to 3 hours before serving (the longer the veg is pickled, the more tangy and limp veg will go.)
7. Cover jar with the lid after using and refrigerate. (Keeps for about three weeks.)
Recipe and Styling: Chad January and Gail Damon
Photos: Zhann Solomons
