Ingredients

Method

• 6 large potatoes
• oil, for frying
• salt, to taste
• 3 T brown spirit vinegar
• 4 Woolworths hot cross buns
For the brown butter mayonnaise:
• 450 g butter
• 1 free-range egg yolk
• 1 T Dijon mustard
• 1 T lemon juice
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Peel the potatoes and slice into thick chips – I get between 8 and 10 chips per potato.

2. Pour the oil into a large saucepan and add the chips. Turn the heat up high
– the oil will gradually begin to bubble. Don’t be tempted to stir the chips at this point, as they will still be soft.

3. Halfway through the cooking process, very gently turn the chips to bring the bottom ones to the top – they may have started to turn golden brown. Once the chips start to crisp, move them around in the oil until crispy and cooked through.

4. Lift the chips out of the oil using a slotted spoon and drain on kitchen paper. Place in a bowl and season well with salt, pour over the vinegar and shake to coat the chips. Cover with a tea towel and allow the chips to steam a bit, about 5 minutes.

5. To make the mayonnaise, place the butter in a saucepan and melt over a medium heat. Allow to bubble until light brown, fragrant and nutty. Place the remaining ingredients in a jug or bowl and combine using a stick blender. Add the brown butter in a thin stream while blending until thick. Give it one last stir.

6. To assemble the butties, toast the hot cross buns in a dry pan and stuff with the slap chips. Dollop over the brown butter mayonnaise and serve

Find more hot cross bun recipes here

Photographs: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Leila-Ann Mokotedi