Chips, Cheese & Curry (glasgow) Recipe

prepare and soak

Wash and peel the potatoes (peel optional). Cut into thick chip shapes about 1/2 to 3/4 inch wide. Rinse the cut potatoes under cold running water until water runs clear to remove surface starch. Place potatoes in a bowl of cold water and soak for 30 minutes (or up to 2 hours) in the refrigerator.

par-cook

Drain the potatoes and dry thoroughly with a clean towel. Heat a large pot of oil (use a thermometer if available) to 325°F (160°C). Fry the potatoes in batches for 4–6 minutes until tender but not colored. Remove with a slotted spoon and drain on paper towels. Let cool for 10 minutes.

final fry and season

Increase oil temperature to 375°F (190°C). Fry the cooled chips in batches until golden-brown and crisp, about 2–4 minutes. Drain on paper towels, season immediately with 1 tsp salt, and keep warm in a single layer on a tray in a low oven (about 80–90°C) while finishing other components.

infuse and combine

In a small saucepan over low heat, combine whole milk and heavy cream and warm until just below simmering (do not boil). Add grated aged Parmesan and unsalted butter, whisking until cheese fully melts and mixture is smooth. Stir in 1 tsp soy lecithin powder (or if using gelatin: hydrate 2 gelatin leaves in 2 tbs cold water until soft, then squeeze excess water and stir into warm mixture until dissolved). Season with 1/4 tsp salt and 1/8 tsp white pepper. Keep warm off the heat for 2 minutes.

blend and strain

Transfer the warm cheese mixture to a blender and blend on high for 30–45 seconds to emulsionize and incorporate air slightly (lecithin helps foam stability). Strain the mixture through a fine-mesh sieve into a chilled metal measuring cup or container to remove any solids.

charge and chill

Pour the strained mixture into a 0.5L or 1L cream whipper (espuma siphon). Charge with one N2O cartridge according to manufacturer instructions, shake vigorously 4–5 times, and place in the refrigerator for at least 30 minutes to chill and stabilize. If you do not have a whipper, place the mixture into a deep bowl and use an immersion blender to whisk in air just before serving; serve immediately as a light sauce rather than a stable foam.

dispense

When ready to serve, shake the whipper and dispense a light, airy Parmesan espuma over the chips in small bursts, creating airy dollops rather than a continuous stream.

infuse spices

In a small saucepan combine neutral oil, mustard seeds, turmeric, cumin and curry powder plus curry leaves if using. Warm the oil gently over low heat for 6–8 minutes — the goal is to infuse and lightly toast the spices without browning them. You should see small bubbles as the mustard seeds pop; reduce heat if anything starts to darken quickly.

cool and season

Remove the pan from heat and allow the oil to cool for 10 minutes so flavors continue to infuse. Strain the oil through a fine-mesh sieve into a small heatproof bowl, pressing on solids to extract oil. Stir in 1/4 tsp salt and set aside at room temperature. The oil can be made several hours ahead and kept covered.

toast

Heat a small nonstick skillet over medium-low heat. Add 1 tsp butter or oil and allow to melt. Add nutritional yeast and toast, stirring constantly, for 2–3 minutes until aromatic and slightly darker in color. Remove from heat and immediately stir in smoked paprika and 1/8 tsp salt. Transfer to a bowl to cool — it will crisp as it cools.

Taste one chip and adjust seasoning if necessary. Transfer a single layer of hot chips to a serving platter or individual plates.

Drizzle the curry oil lightly over the chips — aim for small pools and streaks rather than coating every chip (about 1–1.5 tbs oil total).

Dispense or spoon Aged Parmesan Espuma over the chips in airy dollops so some chips remain exposed for crunch.

Sprinkle the toasted Engevita evenly over the chips and espuma, distributing the umami and slightly cheesy notes.

Finish with a scattering of finely sliced chives, a squeeze of 1/2 tablespoon lemon juice across the platter, and a light dusting of black pepper. Serve immediately so chips remain crisp.