Frites

Double-fried Belgian-style thin chips sold in paper cones from street stands, served with mayonnaise.

Ingredients

• 500g beef chuck
• 1 cup egg noodles
• 2 tsp sliced leeks
• 1 1/2 tsp fresh thyme
• 1/4 cup unsalted butter
• 1 cup carrots, sliced
• a handful of fresh tarragon, chopped
• crème fraîche, to taste

Instructions

1. 1

   Prepare the egg noodles base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the pork lardons, carrots, sliced shallots, and grated nutmeg, mixing well so everything is evenly seasoned.

3. 3

   Heat unsalted butter in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the egg noodles until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the pork lardons mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the egg noodles with the filling, a spoonful of lemon zest, and a scattering of parsley.

7. 7

   Add a final touch of Dijon mustard for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra lemon zest on the side for dipping or drizzling.

💡 Tips