National Chip Week 21st - 27th February 2011. Chips or fries are a favourite in many parts of the world, but so much so in the UK that we've dedicated a whole week to them. Unlike some other countries, we make and eat our chips in a variety of ways - from thick to thin, as an accompaniment or on their own, with vinegar, brown sauce, tomato ketchup and more recently may- onnaise (comme les Belges) and not


forget-


Interesting facts about Chips 1790s - The first chips or ‘pomme frites’ are thought to have been served in France. 1860s - Fish and Chip shops started to open in the UK 1920s - Around 35,000 fish and chips shops in Britain 1960s - Frozen chips first hit the shops in the UK in the 1960’s 1980s - Oven Chips are introduced for the health conscious 1980s - Microwave chips become fashionable as a time saving “instant” convenience Did you know…… 1 in 4 of all British Potatoes consumed in Britain are eaten as chips Chips are eaten by 80 per cent of all UK households There are now around 8,500 fish and chip shops in the UK (quite a drop from the 1920s) Over 277 million portions of chips are sold in UK fish and chip shops per year. Best types of potatoes for chips; A floury potato is the best option as they have soft, dry tex- tures when cooked. All-rounders such as King Edward, Maris Piper, Romano and Desirée potatoes are suitable for making chips or, if you can get them, specialist types such as Estima, Pentland Dell, Maris Bard.


Talking of chips…. If you have any on your car that need attention, why not visit Rob at Sabden Motor Bodies. He’s really good with chips.


ting one of our most traditional of meals, fish and chips. Below are some interesting facts relating to our long term love affair with the humble chip. "British Chips" are always long and oblong in shape - and not to be confused with some foreign rubbish that has infiltrated our shores over the years such as “Pommes Frites, French Fries, American Fries and even Curly Fries.” Whatever next. Recipe for the Traditional British Chip. Although we've used vegetable oil in this recipe, an excellent fla- vour can be achieved by using beef lard which was the traditional frying medium. Serves 4-6 Ingredients 900g/2lb Floury Potatoes e.g. Maris Piper, King Edward, Disiree Vegetable Oil for deep frying Salt (optional) Instructions 1. Preheat the deep fat fryer to 160C/320F. Peel the potatoes then cut into slices 1cm/just under ½ - inch thick. Cut the slices into chips/fries 1cm/just under ½ - inch thick. 2. Place the chips in a colander and rinse well under cold running water then drain and dry well on kitchen paper. 3. Place the chips if the basket, lower into the oil, cover the fryer and fry for 8-10 minutes until softened but not coloured. You may have to do this in batches depending on the size of your fryer. 4. Remove from the fryer and shake the basket to drain well. At this point you can set them aside covered with kitchen paper for up to 30 minutes. 5. Turn the deep fat fryer up to 190C/375F making sure it has reached this temperature. 6. Fry the chips again, in batches if necessary, for 3-5 minutes or until crisp and golden. Do not cover the pan when frying the 2nd time. 7. To serve - drain well on kitchen paper, season with salt and serve immediately. Enjoy. Life’s too short, nip round to t’ chippy.


How Times Have Changed ! “Cheap as Chips.” What sort of a saying is that ? How much are chips round your way ? They’re 90p in our village - that’s 18 bob in old money. If I went to t’ chippy when I were a kid and said, “Can I have 18 bob’s worth of chips?” They’d have shut down! There wouldn’t have been enough potatoes in Bolton for 18 bob’s worth o’ chips. Dave Spikey.


If you need a good “Chippy” then look no further than Francis Joinery Ltd. Situated to the rear of Nightingales Garage on Whalley Road, with 30 years experience they can cater for all your woodworking needs.


3. Arsenal.


6.


My dad told me that he bought his fish and chips from a nearby monastery, my uncle went there to get the recipe from one of the brothers. When he got to the monastery he knocked on the door and one of the brothers opened it. He asked him if he was the “Fish Friar.” The brother replied, “Nope, I’m the Chip Monk!” It’s a joke !


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