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Last year, our nation consumed 782,000 portions of Chip’s Cheese & Gravy.Our local artisanal food and drink culture are booming, but CCG still has a place in (most of) our hearts.Throughout our Island’s love affair with the modern cult classic, one big question has been left unanswered.Which comes first?Chips, cheese and gravy?Chips, gravy and cheese?You can help us to settle the debate, and I can help you recreate the classic dish at home with mostly Manx ingredients.Enjoy! And don’t forget to tag us in your pics #GefsKitchenhttps://www.youtube.com/watch?v=Iy8P5UQFZz8&feature=youtu.be 

Recipe

  • Peel 4 large spuds from Bry Rad’s veg shed
  • Cut into sticks 1cm deep and 1cm wide (and as long as the spud!)
  • Preheat oven to 250c
  • Blanch the raw chips in boiling water for 3 mins
  • Drain and return to the pan, skating over the hot hob plate to remove any traces of water (keep the pan moving of the potatoes will stick)
  • Line a baking tray with a drizzle of Ellerslie farm rapeseed oil, tip the chips on the tray and ensure all chips have a light coating of oil
  • Bake for 20-25 mins, until golden brown. Turn about 3 times during cooking to ensure even coverage
  • Make gravy to packet instructions. Add a slosh of red wine (from the glass you’re drinking) and stir
  • Open your packet of Isle of Man Creamery ready grated mild cheddar
  • And choose which goes first!

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