Cheap as chips homemade chips with leftover lard

Talking about cooking with animal fat is a bit fraught, I know. My mum’s dripping pot lived in the fridge, ready for Sunday’s roasties and Yorkshire puddings. Every Sunday she would pour another layer of hot fat, sizzling over the cold layers. Then, the following Sunday mum would scoop out another tablespoon to get the roasties going. Best was seeing the 12 mini Yorkshire pudding tins coming out, the black base spitting with a pea sized glob of sizzling fat.

My parent’s fridge is smaller now it’s just them and the dog at home. The pea-green pot is still there. Recently I used some of mum’s dripping to slow cook some onions for pot of beans. The layers were like marble, a history of weekly roasts, different cuts and types of meat (pork and beef and everything all mixed up).

I use my leftover animal fat a lot in cooking; a few weeks back I roasted a giant, 3kg piece of pork belly; that left 300ml pork fat. A bottle of sunflower oil is £1.30 in Sainsbury’s, so, to me, I’ve saved myself £1.30.

Jay Rayner has talked about the wonders of dripping chips and here is my nod to them. I challenge you to find a more comforting tea – chips, beans and an egg. Almost veggie, very thrifty – and using your leftover lard.

Leftover lard chips

Serves 4

Ingredients

Around 600 grams potatoes
Around 50 grams lard
Salt

Tools

Scales
Sharp knife
Chopping board
Large bowl
Colander
Saucepan
Oven tray
Flipper

Time

About an hour

Prep

Preheat the oven to 220C
Cut the potatoes into chip shapes
Place in the large bowl and cover with cold water
Soak for 5 minutes

Method

Put the baking or roasting tray in the oven and add the lard so it gets nice and hot
Place a large pan of salted water on to boil
When the water is boiling, carefully add the chips
Boil for 5 minutes then drain
Remove the tray from the oven and carefully add the drained chips, turning in the oil to coat
Return to the oven and check after 15 minutes, then 10 and then every few  – exactly how long the chips will take to cook will vary, depending on the type of potatoes you use. They should take around 35 minutes all told
Eat, golden brown and hot!

Storage

I’m not a fan of leftover chips but you can keep in the fridge for up to five days, reheating them in the oven

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

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