how to make a cheese sauce for loaded fries

Place a slice of potato on your work surface.Fill another large bowl with cold water.

Place potato slices in water as you work.

Slice potatoes 1/2 inch thick lengthwise.peel potatoes, placing in water to keep from turning brown. Cover with foil and set aside while preparing Crinkle Fries. If cheese doesn’t melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture is fully combined. Using a wooden spoon stir cheese mixture until smooth and fully melted. Strain cream mixture over the cheese mixture. Place a fine mesh strainer over the bowl containing the cheese. Meanwhile, In a deep heatproof bowl, combine cheeses.Add the cream and vinegar allow to steep for 20 minutes. Cook, stirring occasionally until onion has softened, 5 to 7 minutes. Add onion, jalapeño, peppercorns, and salt. In a large saucepan over medium, heat oil.To serve, scatter over the coriander and enjoy with the soured cream and lime wedges for squeezing over.Īs part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.įor top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home. Top the fries with the chilli, then scatter over the remaining cheese and grill, until bubbling and melted.Arrange the fries on a large serving platter and scatter over half the cheese. Preheat the grill to its highest setting.Remove with a slotted spoon and drain on a tray lined with paper towel season. Deep-fry the potatoes, in batches, until they float to the surface and are golden. Heat the oil in large deep pan over medium-high heat.Arrange in layers between sheets of kitchen towel and leave for 10 minutes (this will help help to remove the excess moisture). Cut the potatoes into 5mm (1/4in) thick sticks. Remove from the heat and set aside, until needed.

Add the kidney beans and fresh coriander to the beef mixture and cook, uncovered, for 10 minutes more.

Bring to a simmer, then cover with a lid and cook over a low heat for 1 hour, stirring occasionally, until thickened and adding more water if needed. Crumble over the stock cube and add 80ml (2 1/2fl oz) of water and season well.

Add the chilli and paprika paste, cumin, tomato purée, tomatoes, spices and a splash Worcestershire sauce.

Move it around the pan with a wooden spoon, breaking down any large chunks, until browned. Increase the heat and add the beef mince. Add the onion and garlic and cook until softened.

To make the chilli, heat the oil in a large, heavy pan.

How to make a cheese sauce for loaded fries