• TO DRINK: Hartenberg Weisser Riesling 2008: dry, with lightly scented almonds and spice.

    Chips served with chilli aïoli

    Serves: 6
    Cooking Time: 30 mins

    Ingredients

    • AÏOLI
    • 4 large egg yolks
    • 250ml (1 cup) olive oil
    • salt, to taste
    • juice of ½ lemon
    • 2 garlic cloves, crushed
    • 1 green chilli, seeded and finely chopped
    • 6 potatoes, peeled and finely sliced into chips

    Instructions

    1

    For the aïoli, beat the egg yolks in a bowl with a hand-held mixer until thick. Slowly add the oil in a thin, steady stream, mixing continuously until the mixture has a creamy consistency. Stir in the salt, lemon juice, garlic and chilli. Spoon into a bowl and refrigerate until needed.

    2

    Heat the oil to hot and fry the chips in batches until crispy. Remove and drain on paper towel.

    3

    Serve the chips hot, with the aïoli on the side.