What’s for dinner? Loaded fries with beer and cheese sauce
Great for a weeknight meal, these loaded fries are full of biltong and creamy, cheesy goodness.
You’ll need: 200g McCain 12mm Chips; 50g butter; 1 clove garlic, chopped; 90g cake flour (plus extra for dusting); 1 x 330ml bottle local lager; 300ml vegetable stock; 2ml ground nutmeg; 150g mature Cheddar cheese, grated; salt and freshly ground black pepper to taste; 1 onion, thinly sliced; 10ml sugar; 40ml water; 100g moist sliced biltong.
How to:
In a medium-sized saucepan, over medium heat, melt the butter, then add the garlic and flour and stir with a wooden spoon to combine. Add beer and whisk until smooth, then add the stock and allow the sauce to thicken. Now stir in cheese and nutmeg. Keep warm or reheat to serve.
Preheat a deep-fryer to 180°C.
In a saucepan, fry onions with sugar, water and seasoning until softened and golden.
Deep fry the McCain Chips until golden and crispy then drain on a paper towel.
Plate the chips and top with beer and cheese sauce, sliced biltong and caramelized onions. Serve immediately.
Variations, hints and tips:
Replace the biltong with charred McCain Cut Corn for a meat-free alternative.
Replace the Cheddar with Emmental cheese.
Replace the beer with milk and the Cheddar with blue cheese for a strongly flavoured sauce to compliment the biltong and onion.
* Recipe & image by McCain.
