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Fries with Chunky Bacon Sauce

This is great for an indulgent dinner for three or even breakfast, if you’re so inclined.

Last night we felt like eating something decadent and indulgent and this dish happened. Going by how good it tasted and the few ingredients within, I’m sure it exists already.

Ingredients:

  • French fries or wedges, 3 frozen handfuls, fried crisp
  • Spinach, 3 handfuls, washed, drained and chopped
  • Bacon, 10 thin rashers, chopped coarsely
  • Carrots, 2 medium, sliced thin
  • Onions, 6 small, 3 sliced fine and 3 chopped coarsely
  • Garlic, 20 medium cloves, chopped fine
  • Salt, pepper and chili of choice to taste
  • Water, 1 cup
  • Oil for the sauce and deep frying
  • Cheese of your choice for topping

Method:

  1. Heat oil, fry the sliced onions with a pinch of salt on medium heat until golden brown and caramelised, perhaps crisp, but definitely not dark brown or burnt.
  2. Add garlic, remaining onions and carrots. Saute for a bit.
  3. Add bacon, saute until cooked.
  4. Add water, bring to boil
  5. Add spinach, stir for a bit
  6. Ladle on top of fries, add some cheese, serve.

Notes:

  1. If you time it right, the fries and the sauce can be finished together, ensuring you serve hot and crisp fries with a hot and steaming sauce.
  2. Thicken the sauce a bit if you wish, right after step 5.
  3. If your chopped bacon is clumped together, mix well when cooking so they separate, or they’ll remain clumped together.
  4. I used Tibetan chili paste as well as freshly cracked black pepper. You can use green chilies, red chilies or any other chili hit you feel like.

By Sid Khullar

Sid Khullar is a wellness coach who works with different aspects of lifestyle change towards the accomplishment of goals such as weight loss and blood sugar management among other health situations that require the presence of specialised, precise diets and lifestyle change. His methods address aspects of food, nutrition and the mind.