The fish and chips from Charlie’s here in Katanning are very very good. Almost as good as the best I have ever had, in Narooma. That is something considering how far we are from the sea.
I am sorry to say that Fish and Chips in NZ are a now poor joke compared to how they were back in the day when all the chippos were Greek. One thing at least that the Aussies do better.
Not only are Charlie’s fish and chips pretty good, but he is very generous with his portions. Each piece of fish is a large, thick fillet of barramundi or some similar species, cooked just the once in a crisp thin batter. The flesh is still moist and delectable. Outstanding.
But the point of this apparent digression is that the serving of chips is generous too – easily enough for three. Rather than throw the extra to the birds, I bag them in a zip-top bag, and freeze them. I have on occasion reheated them in the oven like McCains’ frozen chips, and that works quite well. But I have discovered another use.
- one large leek
- one onion
- 1 litre vegetable stock
- 2 bags (500g?) leftover chips
- 1 teaspoon white pepper
- fresh parsley
Slice and saute the leek and onion in a bit of butter or marge
add everything except the parsley to the slow cooker
Blend with a blender wand
So easy. It tastes really good, but the soup is a somewhat unappetising khaki colour due to the browning of the chips. So mix in some freshly chopped parsley and eat in dim candlelight.
Waste not want not.