B-well Chips and Mayo Dip
(14 Mar 2019)


B-well Chips and Mayo Dip

B-well Chips with Roast Garlic & Lemon Mayo, Sriracha Mayo, Gourmet Mayo with Chip Spice

Recipe by Josh Wiid

Fantastic Fries
3 Potatoes, washed and peeled
1 Bottle B-well Fry Well Oil

Cut potato into chips of desired size, and blanch in boiling, salted water until just soft enough to break. Remove from water and allow to steam dry.
Fry cooled, blanched chips in B-well Fry Well oil at 160C until golden brown and cooked through. 
Remove from oil and drain on paper towel to remove excess oil. 
Season with salt and enjoy immediately.

Roast Garlic & Lemon Mayo 
3 Garlic Cloves, peeled 
1 Tbsp B-well Zesty Lemon Flavour Canola Oil
1 Lemon, juiced and zested
4 Tbsp Creamy Gourmet Mayonnaise

Dress garlic cloves with B-well Zesty Lemon Flavour Oil, and slow roast in tin foil at 120C for about 2 hours, until soft and squeezable.
Combine roast garlic, lemon juice and zest with B-well Creamy Gourmet Mayonnaise. 
Mix until combined and serve with freshly prepared chips of choice. 

Sriracha Mayo
2 Tbsp Sriracha Sauce
1 tsp Honey
½ tsp Apple Cider Vinegar
4 Tbsp Creamy Gourmet Mayonnaise 

Combine all ingredients in a bowl and mix together. 
If the Sriracha is too spicy or overpowering, simply add more mayo to dilute the spice intensity. 
Enjoy with your favourite chip style, store in fridge for up to a week. 

Gourmet Mayo with Chip Spice
1 tsp Smoked Paprika
1 tsp Brown Sugar
½ tsp Cayenne Pepper
1 tsp Cumin, ground
1 tsp Coriander, ground
1 tsp Oregano, dried
¼ tsp Mustard Powder
¼ tsp All spice, ground
1 tsp Salt

Simply combine all ingredients in a bowl and mix together. 
Store in an airtight container for a quick spice boost on chicken, fish, meat and fire roast vegetables.
Lather chips with Creamy Gourmet Mayonnaise, and sprinkle generously with spice mix. 
Enjoy immediately.


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