Wagyu Fat Chips with Confit Garlic & Truffle Aioli

Bex Blundy
Servings

2

Prep Time

5 minutes

Cook Time

60 minutes

We always keep our off-cuts of Wagyu beef fat from our in house butchery, because they simply should not go to waste! Here we've melted down the fat to deep-fry the best version of thick-cut pub-style chips. Served with an elevated homemade aioli, which can easily be made with an immersion/stick blender, this recipe isn't one to sleep on!
A black plate with a golden pot of homemade aioli with a bowl of thick cut chips

Ingredients

    For the chips

    • 2 large potatoes, skin-on, cut into thick wedges
    • 250g Wagyu fat, for deep-frying
    • 250ml vegetable oil, for deep-frying

    For the aioli

    • 250ml olive oil
    • 10 cloves of garlic, peeled, to confit in the oil (you will only need 4 confit garlic cloves for the aioli, so you can save the rest for something else!)
    • 1 whole egg, at room temperature
    • Juice of ½ lemon
    • Teaspoon Dijon mustard
    • Pinch salt
    • 1 teaspoon truffle dust

    Seasoning for the chips

    • 1 teaspoon salt
    • 1 teaspoon fresh thyme leaves, stripped from the stalks
    • 1 teaspoon lemon zest

    Directions

    1. Make confit garlic: Heat 250ml olive oil in a small saucepan over low heat on the hob with the 10 garlic cloves until they soften and become lightly golden in colour. Fish out the garlic cloves and keep the oil, leaving it to cool for a while while you make the chips.
    2. Melt the Wagyu fat: Add the Wagyu fat into the 250ml vegetable oil in a large pan for deep-frying the chips. Heat on the hob over medium heat until the Wagyu fat cubes have mostly melted away, about 20 minutes. Carefully fish out any small bits of fat that will not melt with a spatula and discard.
    3. Deep-fry the chips: First for 6 minutes, then leave them for 3 minutes. Then deep-fry again for a second time, another 6 minutes, until they are golden in colour and crisp.
    4. Season the chips: Toss the chips whilst still hot in a heatproof bowl with the seasoning mix (the salt, thyme and lemon zest).
    5. Make the aioli: Add the whole egg, the teaspoon of dijon mustard, the lemon juice, the 4 confit garlic cloves and the pinch of salt to a jar or small jug, then combine for a few seconds using an immersion/stick blender. Very slowly, drizzle in the 250ml of confit garlic oil as you continue to blend. The aioli will thicken as you blend.

    Ingredients you'll need

    Truffle Dust, 65g TruffleHunter Ltd TRUF-01-dust
    Shepherd’s Pie with Truffle Cheese Mash Recipe
    £14.95
    Truffle Dust, 65g