Cook the News

Today’s dishes, from the headlines.

Sunday 15 November 2026

Last cooked 22:00


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The Chip Chain

Based on:

TypeMain course

Serves4 people

DateNovember 14, 2026

A polished chip chain on your plate, with a sharp bite between the links.

A neat row of fried potato rounds with thin entrecote slices, forming a visible chip chain on a green aioli stripe. A sharp dish, polished on the outside, referencing the intertwined world of politics and chip industry.

Ingredients

  • 800 g entrecote, thinly sliced
  • 800 g waxy potatoes
  • 2 egg yolks
  • 200 ml sunflower oil
  • 1 clove garlic
  • 1 bunch parsley
  • 1 lemon
  • Salt and pepper
  • Olive oil

Method

  1. Peel the potatoes and cut into 1 cm thick rounds.
  2. Boil the potato rounds for 8 minutes in salted water, drain and pat dry.
  3. Fry the potato rounds in olive oil until golden on both sides, drain on paper towels.
  4. Slice the entrecote thinly, season with salt and pepper.
  5. Quickly sear the entrecote slices in a hot pan with olive oil, let rest.
  6. Make the green aioli: blend parsley, garlic, egg yolks, lemon juice, and a pinch of salt in a tall cup. Slowly add sunflower oil until it emulsifies into a green mayonnaise.
  7. Spoon a long stripe of green aioli across the center of a rectangular plate.
  8. Arrange alternating potato rounds and entrecote slices in a continuous, slightly curved line on the aioli, forming a chain.
  9. Serve immediately.

Serving notes

  • Garnish with extra parsley for freshness.
  • Serve with a simple green salad on the side, not on the plate.