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GREAT news from the British Potato Council (BPC) as we prepare
to celebrate National Chip Week (February 11-17,2002).
Fish and chips is the UK's favourite takeaway, and what's
more it is significantly lighter in fat and calories than it's
Indian and Chinese rivals and half the price.
In a new survey for the BPC, 41% named cod and chips as
their favourite takeaway, while chicken tikka and pilau rice
scored just 21% and sweet and sour pork with egg fried rice
polled only 15%.
Government statistics show the average weekly consumption
of ethnic foods is 31g per person, compared to 62g of chips
per person each week.
The British Nutrition Foundation confirms that an average
portion of fish and chips contains 20.6g of fat - that's
almost three times less fat than an Indian dish of chicken
tikka masala and pilau rice, which is loaded with a staggering
59.9g fat.
A Chinese takeaway of sweet and sour pork with egg fried
rice weighs in with 38.6g fat - nearly double the content of
fish and chips.
Fish and chips win the calorie count. On average a bag of
fish and chips contains 396.8 kcal whereas chicken tikka
masala has over double the calorie content (1064kcal) and
sweet and sour pork has 516 kcal.. and remember that is before
you have added the naan breads, poppadums and prawn toasts!
Not only is the fish and chip takeaway kinder to your
figure than an Indian or Chinese but also easier on your
pocket.
A takeaway portion of fish and chips costs an average of
�3.00. Chicken tikka masala and pilau rice sets you back about
�7, while sweet and sour pork with egg fried rice averages
�7.50. Both are more than double the cost of the fish and chip
shop choice.
The recommended daily fat allowance is 95g for a man and
70g for a woman.
Fish and chips have 20.6g fat, so a portion can easily be
enjoyed as part of a healthy balanced diet. However, chicken
tikka masala and pilau rice (59.9g fat) will almost swallow
your whole daily allowance in just one evening meal.
Kathryn Race, Marketing Manager of the British Potato
Council says, "When compared to the other takeaway meals, fish
and chips are the all round winners and our findings will go a
along way in dismissing the myth that chips are bad for you."
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HERE in the UK we have an on-going love affair with chips,
munching through 22,000 tonnes a week, so they won't e out
of-place on a Valentine's Day menu - National Chip Week runs
through February 11-17,2002.
One in three of all British potatoes consumed is eaten as
chips.
Oven chips can be found in more and more shopping trolleys,
but fresh chips are still prepared at home by 44 per cent of
housewives, according to new research by the British Potato
Council (BPC).
The findings also show that most people (44 per cent)
still use a traditional chip pan, while 34 per cent use a
deep-fat fryer.
The good news for all those secret chip eaters is chips
don't have to be fattening!
Some frozen chips contain less than five per cent fat. Thick
chips absorb less oil than thin ones, making them the
healthier choice.
Celebrity chef and renowned' chip aficionado, Brian
Turner, devised a recipe that virtually guarantees the perfect
chip every, time.
There five simple but crucial steps.:
| 1. First the chipped potatoes must be soaked in cold water
to remove excessive starch. 2. Then they should be drained and patted completely dry
with a clean tea towel - essential for a crisp finish.
3. The third step is blanching, the chips are fried at
170�C for 4-6 minutes and lifted out just as they start to
colour.
4. The heat is raised to 190�C and the chips are plunged
back into the oil for a further 2-3 minutes until golden
brown.
5, Finally, drain the chips on absorbent paper and season
lightly with salt.
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Selecting the right variety of potato is a crucial for
creating the perfect chip, and King Edward reigns supreme.
Like other favourite chipping varities, including Maris Piper
the (chip shops' favourite), Cara, Wilja, Saxon, Maris Peer,
Desiree, Sante, Pentland Dell and Fianna, it is tasty, and
neither too watery or too high in sugar, which respectively
give it a crispy texture and a light golden colour.
The type of cooking oil used tends to be a matter of
personal preference, says the British Potato Council, although
the correct frying temperature is vital.
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However the dish originated, fish and chips is a national
favourite, eaten and loved by every generation - in fact its
position as the nation's favourite hot take away remains
unchallenged, despite the advent of the American burger bar.
The nation's favourite fish is cod, followed by haddock,
although there are regional variations. For example, whiting
is popular in Northern Ireland and some parts of Scotland and
skate and huss are often seen in the south of England.
In 1999, the British consumed nearly 300 million servings
of fish and chips - that equates to six servings for every
man, woman and child in the country.
Over 4,000 is the record for the largest number of portions
sold in one day by an independent fish and chip shop.
Fish and chips have never been more fashionable. London
restaurants such as Sir Terence Conran's Le Pont de la Tor and
Elizabeth Taylor's favourite, The Dorchester, feature this
great British dish on their menus.
Despite the versatility of the chip, fish is far and away
our favourite accompaniment for this form of the humble
potato.
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