Yes, yes we did do this
"Deep fried battered parsnips are the future" are not seven words I thought would ever flow out of my mouth.It was actually one of many mini revelations during a festive challenge which seemed just too far-fetched to work: Get one of Lancashire's finest chip shops to deep fry a full Christmas dinner, with all the trimmings - then eat it.
To complete my task, I needed a proper, industrial-sized fryer and all the correct equipment - so I approached Rob Siddique and Abs Shahid at Rabs Chippy in Helmshore, Rossendale to lend me their kitchen for a couple of hours. Thankfully, they were happy to accommodate my - quite frankly - ridiculous request.View gallery As the kitchen is fully halal, Abs ordered the whole turkey and carved it and also made the steak gravy while I prepared and par-boiled the vegetables.
It was like that feeling when you take that first bite of your favourite snack after not having it for months. The meat also had a slightly different taste to your average turkey and like nothing I'd ever tasted before - moorishly delicious, basically. However, the batter and deep-fried combo really took the potency and strong flavour I disliked about the globe-shaped veg and gave it, ironically, a new life. No spouts were wasted in the making of this feature. The carrot and parsnip were disappointingly bland and devoid of flavour.One of my biggest issue between chicken and turkey is that the latter can be so dry, but this was succulent and fell off the bone. And wow, that skin.
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