Half and Half
The "Irish Mammy's" Dinner (Weeknight Nostalgia)
If you ask an American what half and half is, they'll hand you a carton of coffee creamer. But if you know anything about the real Ireland—the Ireland of Friday night chippers and neon-lit takeaways—you know it's an unapologetic, carb-on-carb masterpiece. It is half thick-cut chips, half rice, drowned in a sweet, velvety curry sauce born from the Irish-Chinese takeaways of the seventies. Forget the stews and soda bread; this is the true, unvarnished taste of home. The secret to getting that nostalgic, late-night flavor exactly right in an Ohio kitchen is a single sweet apple.
Before you start
Prep the rice the easy way.
A rice cooker or even high-quality microwavable Jasmine or Basmati rice perfectly fits the brief of a busy weeknight; the goal is simply to have fluffy grains that separate easily.
Ingredients
- unsalted butter2 tbsp
- white onion1 med
- Fuji or Gala apple1 med
- garlic3 cloves
- fresh ginger1 tsp
- mild yellow curry powder2 tbsp
- Chinese 5-spice1/4 tsp
- all-purpose flour2 tbsp
- chicken stock2 cup
- tomato paste1 tsp
- Worcestershire sauce1 tsp
- sugar1 tsp
- Russet potatoes4 large
- vegetable oil2 tbsp
- cooked white rice2 cup
- saltto taste
- white pepperto taste
Method
- 01
Bake the chips.
Preheat your oven to 400°F. Toss the potato batons on a baking sheet with the vegetable oil and a generous pinch of salt, then roast for 35 to 45 minutes, flipping halfway through, until golden and slightly crispy outside but fluffy inside.
- 02
Build the sauce base.
While the chips roast, melt the butter in a medium saucepan over medium heat. Sauté the diced onion for about 5 minutes until translucent, then add the diced apple, garlic, and ginger, cooking for another 3 to 4 minutes until the apple begins to soften.
- 03
Bloom the spices and create a roux.
Stir in the curry powder and Chinese 5-spice, letting them toast for about 30 seconds until highly fragrant. Sprinkle the flour over the mixture and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
- 04
Simmer the curry sauce.
Gradually whisk in the chicken stock to prevent lumps, then stir in the tomato paste, Worcestershire sauce, and sugar. Bring to a gentle boil, reduce the heat to low, and let it simmer uncovered for 10 to 15 minutes as the flavors meld and the sauce thickens.
- 05
Blend until velvety.
Remove the pan from the heat and use an immersion blender to blitz the sauce until completely smooth. Taste and season generously with salt and a pinch of white pepper, adding a splash of water if the sauce feels too thick.
- 06
Assemble the Half and Half.
Take a wide, warm bowl and place a scoop of the warm rice on one side and a generous handful of hot chips on the other. Ladle the hot, smooth curry sauce heavily over both halves and serve immediately.
Notes
Make the sauce ahead of time.
This curry sauce is highly stable and arguably tastes better the next day as the spices mature. Make a double batch on a Sunday and keep it in the fridge for up to a week to make a busy Wednesday night dinner entirely effortless.
Upgrade to a 4-in-1.
If you have leftover rotisserie chicken, roast beef, or even frozen chicken tenders, chop them up and toss them in to transform this 3-in-1 into a hearty 4-in-1.
Source the right curry powder.
Stick to a mild yellow curry powder, like Sharwood's if you can find it in the international aisle. Avoid fiery Madras or Thai curry pastes, which will completely overpower the delicate, nostalgic sweet-savory balance.
From Cook Irish-American Food.