Curry Crisps

I used to love Salt n' Shake crisps - it's amazing how much more fun crisps seemed when the salt came in a separate sachet. But less well known were the 80s follow-up, 'Flavour 'n' Shake', where the little blue bag of salt was replaced with a pouch of powederd flavouring. I fondly remember combining different flavour sachets and pouring them into the packet, inevitably with revolting results.

 

So here is my homage to the Salt/Flavour 'n' Shake concept. First I made the crisps by thinly slicing potato and sweet potato, and then deep frying in vegetable oil until golden brown and very crispy.

 

I made the curry seasoning by roasting cumin, coriander seeds, mustard seeds, peppercorns and cardamon. I finely ground the roasted spices, and mixed in some salt and chilli powder... before putting the whole lot in a big bag and giving it a damn good shake!

Fresh home made crisps are simple, cheap, and taste bloody brilliant. I guess they could be a good opener at a dinner party, but I wouldn't really know - I just sat down with a nice cold beer in front of the TV, and scoffed the lot.

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Double Prawn Cocktail Sandwich

Once upon a time, prawn cocktail was considered the king of sandwich fillings. Prawn cocktail sandwiches took pride of place on buffet tables, M&S chiller cabinets, and - I imagine - eighties power lunches.

This is not the case any more. The noble prawn sandwich struggles to compete against today's offerings of jamón serrano and manchego cheese on artisan sourdough, let alone hay-baked swan thigh with foraged woodland herbs and owl's egg mayo on freshly baked pain de campagne. More often than not, you can find a prawn cocktail sandwich, limp and soggy, reduced to 50p in Boots at 7:45pm.

But I have never lost faith in the prawn cocktail sandwich, and I think I've found a great way to boost its fortunes. I bring you the double prawn cocktail sandwich. Containing prawn cocktail AND prawn cocktail crisps.

Of course, I had to taste a few crisps first, just to check they were up to the high JerryFishbiscuits standards. When the time came to assemble the sandwich, I found that a layer of green stuff was necessary to prevent the crisps from getting soggy (creating "food barriers" is a complex subject which has been touched upon by Mr Noodles here). I wouldn't want anyone thinking that I was going all health conscious.

 

I honestly believe that the 'Double Prawn Cocktail' could become my new sandwich of choice.

 

Furthermore, I think many other sandwiches could benefit from the addition of crisps. I'm thinking cheese and pickle sandwiches with a layer of cheese and onion crisps. Or BLT with a layer of smoky bacon crisps. So many possibilities...

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