By Martin Zwerts
Craving for fries? Whip up some Dutch-style frites (fries); pair with a crisp, colourful salad dressed with the all-essential frites sauce (similar to mayonnaise) and ketchup. Crown the vegetable ensemble with fried chicken for a protein boost.
Total Time: 20 minutes
Servings: 2 persons
A: Salad Vegetables
200g lettuce, sliced
80g cabbage, sliced
60g purple cabbage, sliced
60g baby spinach
6 cherry tomatoes, each halved
B: Dutch-style Fries
5 medium-sized Holland potatoes, washed, peeled and cut into 1cm strips
1 litre vegetable oil
C: Frites Sauce
10 tablespoons mayonnaise
2 tablespoons plain yoghurt
20ml honey mustard
40ml brown sauce*
E: Breaded Chicken Cutlet, optional
2 pieces, frozen @100g each
1.Heat up oil in a deep saucepan or wok until smoking point. When bubbles start to appear on the surface of the oil – this is when temperature has reached 120°C. Fry potatoes for approximately 8 minutes. Do not overcrowd pan or fries won’t crisp up.
2. Drain fries on a paper towel first before baking them.
3. Preheat oven to 170°C, approximately 10-15 minutes. Bake fries for 3 minutes until fries turn brown and crisp.
4. Heat up oil in a medium saucepan. Fry chicken cutlet over high heat for 4-5 minutes. Drain excess oil on paper towel. Cut into pieces.
5. In a deep mixing bowl, combine vegetables and tomatoes.
6. Pour in 1 tablespoon of frites sauce before adding spinach and tomatoes. Toss cabbage until evenly coated with the sauce.
7. Top with fries.
8. Crown salad with breaded chicken that has been cut into pieces.
9. Drizzle with frites sauce and ketchup. Serve immediately.
TIP: Temperature of cooking oil needs to be at 120°C otherwise fries tend to stick to the pan and become soggy.
The Dutch love their fries. An average person consumes up to 18kg of fried potatoes or frites every year#. Martin Zwerts’ speciality fries use Holland-imported potatoes which have a higher starch content and low moisture – hence, these spuds are more dense in texture. They need to be aged for a few months before cooking. The older the spud, the better fries it makes. This is because it takes time for sufficient starch to develop in order to achieve sturdy fries with a crisp coating. Zwerts’ first Asian flagship store opened in Singapore recently.
*Brown sauce is available at selected supermarkets in Singapore.
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