date:May 07, 2014
s red wine vinegar
6 whole cloves
1/2 teaspoon black peppercorns, coarsely crushed
4 (about 250g) baby beetroot, peeled, coarsely grated
Method
1. Heat vegetable oil in a large, deep saucepan to 100C over medium heat. Deep-fry potato, in 3 batches, for 5 minutes until just tender. Use a slotted spoon to transfer to a tray lined with paper towel to drain. Transfer chips to a wire rack set over a baking tray. Place in fridge to chill for 5 hours or until dry.
2. To make relish, hea