You Won't Believe What Smith's Has Just Released...Cheese & Pickle Flavoured Chips!
- Replies 8
Move over, plain old chips! There's a new flavour in town, and it's...cheese and pickles?
Yep, you read that right. Smith's, one of Australia's most iconic chip brands, has just released a new flavour that's sure to get people talking.
The new chips are made with real cheese and pickles, and they're exclusive to Aldi.
They'll be available as part of Aldi's Special Buys from Wednesday, June 8th, and they're only $2.49 for a 100g packet.
Smith’s introduced a new, unique chips flavour. Credit: Smith’s.
We're not sure about this one, but we're definitely curious to try it! What do you think? Would you give these chips a go?
Also, if you're anything like us, you’re probably a little perplexed by the unusual flavour combo.
But did you know that the unique mix of ingredients is actually inspired by a classic British sandwich?
You read that right! The traditional cheese and pickle sandwich, as the name suggests, is a sandwich made with cheese and pickles. The pickle is usually a mix of pickled vegetables, which gives the sandwich a nice sharpness.
The best part about this treat? A classic cheese and pickle sandwich is super easy to make at home — all you need is some bread, cheese, and pickles, and you're good to go!
If you're feeling adventurous, you can also try a ploughman's lunch, which is a similar dish that includes apples, eggs, meats, salads, and bread.
However you choose to enjoy it, one thing is for sure - the cheese and pickle sandwich is a British classic that is definitely worth trying.
If you fancy having a go at creating a similar flavour yourself, check out this video to learn more about how you can make this sandwich at home:
Credit: YouTube/Something About Sandwiches
Pickle and cheese sandwich recipe
Ingredients:
Sandwich
- 4 medium slices of Soft White Bread
- 1/2 cup / 50g Mature Cheddar Cheese, grated (or to preference)
- 1/2 cup / 50g Red Leicester Cheese, grated (can sub more cheddar)
- 2-4 tbsp Pickle, or to preference (most home cooks recommend using Branston)
- Butter, as needed
- Mayo, as needed (or sub more butter)
Method:
- Butter 2 slices of bread and spread a touch of mayo (or more butter) on the other two.
- Spread 1-2 tbsp of pickle on 2 slices, top with cheddar, sprinkle over Red Leicester (or more cheddar) then top with bread.
- Give it a gentle (squish) to contain the filling, then slice diagonally and enjoy!
Source: Something About Sandwiches
For those who want to recreate the classic Branston Pickle (as suggested by the Brits), we recommend this recipe:
Credit: YouTube/Steve Owens
Homemade Branston Pickle
Prep Time: 30 minutes
Cook Time: 2 – 2.5 Hours
Store for at least 2 weeks to allow the flavours to develop.
Ingredients
- 285g of Brown Sugar
- 2 tablespoons of Molasses
- 1 teaspoon of Salt
- 1 lemon – cut into pieces
- 375ml / 1.5 cups of Malt Vinegar
- 3 Tomatoes – roughly chopped
- 2 teaspoons of Mustard Seeds
- 2 teaspoons of Ground Allspice
- 1 teaspoon of Cayenne pepper
- 1 Medium Swede – Diced
- 4 Cloves of Garlic- Finely Chopped
- 1 Granny Smith Apple – Diced
- 85g of Dates – cut into small pieces
- 1 Onion – Diced
- 1/4 of a Cauliflower – cut into small pieces
- 1 Courguette – Diced
- 1 large or 2 small Carrots – Diced
Extra liquid and seasoning if required
- 1/2 a cup of Malt Vinegar
- Salt to taste
To thicken the Branston Pickle
- 2 teaspoons of Cornflour / Cornstarch
- 1/4 cup of Water
Method:
- Place the Sugar, Molasses, Vinegar, Salt, Mustard Seeds, Allspice, Cayenne Pepper, Lemon and Tomatoes into a large pot and bring to a boil. Turn the heat down and simmer for 20 minutes or until the tomatoes are tender and the sugars have started to caramelise.
- Remove from the heat and take out the lemon pieces. If the liquid had evaporated too much add in some extra Malt Vinegar and salt to taste.
- Take a Stick Blender and blend the sauce until it is nice and smooth.
- Into the sauce now add all of the other fruits and vegetables. Stir everything together and place onto the stove to bring to a boil. Turn the heat down to a simmer and cook for 1 – 1.5 hours until the carrots and swede are cooked through and starting to become translucent. Remove from the heat.
- Mix the cornstarch with the water and stir into the pickle mixture, return to the heat and cook gently for about 10 minutes to allow the sauce to thicken. Now remove from the heat once more and then place the Branston Pickle into sterilised jars and seal the lids tightly.
- Store the jars in a cool dark place for at least 2 weeks to allow the pickle to mature. This pickle gets better with age so the longer you keep it the better it can become. Once opened store in the fridge.
Source: Steve Owens
.png){kind=icon}
