Home Made Fries & Lamb Kebobs

life according to my nephews would involve a serious serving of fries and chicken nuggets, all day, every day of their lives. i find it easy to pass down the nuggets (as long as they’re not made of real gold) – but i’m partial to fries. they’re my favorite guilty pleasure and one i indulge in as often as possible (or justifiable). so i found it only fair to be able to make my own; and not just the ofen fries kinda ones. these here are deep-fried, but they don’t require a deep fryer or chip pan. a simply pan will do.

home made fries
serves 2

3-4 large, waxy potatoes, peeled
1/2 l sunflower or peanut oil
good salt
some curry powder and paprika powder

wash and peel the potatoes, then cut them into equally sized sticks. put them in cold water until you process them further, so the starch comes out. heat a large pot of water. blanch the potato sticks in it for about 3 minutes, drain and pat dry thoroughly. heat the oil in a small saucepan – it’s ready when a bread crumb inserted dances around in it – then fry for the first time for a couple of minutes. remove with a sieve spoon and put on kitchen paper to soak up excess grease. let cool then fry again for the second time: this time around, fry until the fries turn golden and crispy. drain onto kitchen paper and season with a spice mix made of salt, curry powder and paprika powder. serve hot.

lamb kebabs & aubergines with mint oil
serves 2

300 g lamm filets oder steaks, cubed
1 aubergine, sliced
4 tbsp. olive oil + more for frying
1 bunch mint, finely chopped
1 mild peperoncino, finely chopped
1 garlic, minced
1 organic lemon, zest grated
salt, pepper

slice the lamb and thread it onto two skewers. brush the aubergine slices and the lamb kebabs with some olive oil, put on the grill. in the meantime, make a mint oil: combine oil, mint, peperoncino, garlic and lemon zest, and season with salt and pepper. when the meat and the aubergines are ready, brush them with the mint oil and serve, alongside the fries.

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