Paul Ainsworth cheesy chips with Cornish cheddar, truffle mayonnaise and Parmesan recipe on Saturday Morning

Paul Ainsworth served up tasty cheesy chips with Cornish cheddar, truffle mayonnaise and Parmesan on Saturday Morning.

The ingredients for the truffle Madeira mayonnaise: 500ml beef stock, 200ml Madeira, 100ml port, 2 large free-range egg yolks, 1 tbsp Dijon mustard, 1 tbsp sherry vinegar, 400ml rapeseed oil, 50g truffle paste, salt and freshly ground black pepper.

For the ‘proper’ chips: 10 large chipping potatoes, washed, peeled and cut into 5cm chips, 2 sprigs fresh thyme, 1 garlic clove, 1 bay leaf, rapeseed oil, for frying and Cornish sea salt.

To finish: 250g 5-year aged Cornish cheddar, grated, 125g 36-month aged Parmesan, grated, 50g chives, finely chopped and 50g fresh black winter truffle.




See more recipes by Paul in the book titled: Chefs at Home: 54 chefs share their lockdown recipes in aid of Hospitality Action available from Amazon now.

One thought on “Paul Ainsworth cheesy chips with Cornish cheddar, truffle mayonnaise and Parmesan recipe on Saturday Morning

  1. Where do you get those ingredients for the Truffle Madeira Mayonaisse pls? I’ve never heard of any of these ingredients. Tks

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