Mark Hix recipe: 'Grizzly Bear' chips
This is one of the items from Hot Chip's menu – a cheesy ham sauce poured all over chips. It's got great, pungent flavours and – as its name hints – satisfies even the heartiest appetites.
Potato chips, prepared as before
1 onion, peeled, halved and finely chopped
250ml hot milk
250ml hot chicken stock
1 small bay leaf
200ml double cream
1 bunch of spring onions, trimmed, washed and roughly chopped
100-120g cooked ham, chopped
150g grated mature cheddar
Melt the butter in a thick-bottomed saucepan and gently cook the onion for 2-3 minutes without colouring, then stir in the flour and cook on a low heat for 30 seconds.
Gradually mix in the milk and chicken stock, using a whisk to avoid lumps forming, then add the bay leaf, season, and simmer very gently for 15 minutes.
Add the double cream and continue simmering for about 5 minutes, until the sauce is quite thick – or continue simmering gently until it has a thick coating consistency.
Remove the bay leaf and stir in the ham, spring onions and three-quarters of the cheddar and simmer for another couple of minutes.
Season to taste then pour over the chips with the rest of the cheese on top and serve.
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