750g packet McCain Beer Batter Steak Cut Chips
1 tablespoon olive oil
200g short cut bacon rashers, chopped
200g sliced mushrooms
2 cloves garlic, crushed
3 green spring onions, thinly sliced
300ml carton sour cream
1 small chicken stock cube, crumbled
½ cup shredded parmesan
Finely chopped fresh parsley
Heat a large oven tray in a very hot oven (220C) for 10 minutes. Remove tray. Arrange chips in a single layer. Return to very hot oven. Cook, turning halfway for about 20 minutes, or until golden and crisp.
Meanwhile, heat oil in a large non-stick frying pan over a medium heat. Add bacon. Cook, stirring occasionally, for about 3 minutes, or until crisp.
Add mushrooms, garlic and onions. Cook, stirring occasionally, for a further 3 minutes, or until mushrooms are soft. Stir in sour cream, stock cube and 2 tablespoons water.
Bring to boil. Simmer, stirring occasionally for about 3 minutes, or until thickened. Remove. Season with pepper. Stir in parmesan.
Serve hot chips topped with mushroom sauce. Sprinkle with parsley.