Lunch: Jerusalem Artichoke and Potato Chips with Mustard Salt

Recipe by Donna Hay Steak and chips is an Australian institution, and my take on this classic involves perfectly crisp Jerusalem artichokes sprinkled with a punchy mustard salt. They're the perfect partner for the robust T-bone.

Ingredients

Mustard Salt
1 tablespoon yellow mustard seeds
1 tablespoon sea salt

Instructions

To make the mustard salt, place the mustard seeds in a small frying pan over medium heat and cook, stirring, for 1 –2 minutes or until fragrant. Place the mustard seeds and salt in a mortar and grind with a pestle until combined. Set aside.
Fill a large saucepan halfway with oil and heat over medium heat until the temperature registers 350 °F on a deep-fry thermometer. Cook the potatoes, in batches, for 2 –3 minutes or until golden and crisp. Drain on paper towels. Cook the artichokes, in batches, for 3 –4 minutes or until golden and crisp. Drain on paper towels. Sprinkle the chips with the mustard salt and serve immediately.

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