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

    Chips served with chilli aïoli

    Serves: 6
    Cooking Time: 30 mins


    • 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



    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.


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


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