I can’t really call this a recipe, it’s more a suggestion and method BUT one thing it definitely is, is EPIC, indulgent and just what you need after a night out.
It has a bit of history for me too.
So when I was 15 I started working in a kitchen as a waitress, I’d also help prepare the desserts (which were pre-made) and plate them up. It was one of my favourite jobs, probably because it was my first and I was naive enough for it to be a novelty, but also because as anyone who has worked in a pub/restaurant will know there is a huge social aspect involved and I was basically working with all my best friends.
Now, when it came to lunch we could choose from most of the food from the kitchen and there were two shameless things I would ALWAYS go for.
The first was those cheap nasty breaded garlic mushrooms from a packet, deep fried served with shredded iceberg lettuce, finely sliced red onion and a huge dollop of garlic mayonnaise. They may have been mass produced from the wholesalers, but they were nonetheless epic, in my eyes. And I could eat plates of them. It also helped that I had a crazy fast metabolism and was size 6 so could polish these away guilt free (those were the days).
The second thing I use to eat, most of the time, was chips with BBQ sauce and cheese. Oh yes! It was basically our hunters chicken dish, without any of the nutritional stuff like chicken, bacon and salad or peas. I LOVED it! And I still do.
I’d even order it on my day off with a note down to the kitchen so they knew it was me and would put extra sauce and cheese on. Fluffy chips, warmed sweet BBQ sauce and melted cheese, it is SO bad but SO good. And remains my go to on days where I need to eat ALL the stodge, like a hangover day.
The only problem is, I don’t have a deep fat fryer, and I don’t buy frozen chips. So whenever I crave this guilty pleasure I have to improvise and make my own oven baked chips.
Luckily they’re really easy to make.
However, two things to note are, always use grease proof paper or even a silicone baking sheet to stop the chips sticking. And secondly, use cheap table salt for any soaking or boiling, and save the good stuff like sea salt crystals to flavour. It really makes a difference using good quality salt.
I’ve also become slightly addicted to these butter based cooking sprays you can get too, and would definitely recommend using the butter spray with a little olive oil for that extra flavour. Even Matt can tell when I’ve used it.