date:May 07, 2014
t oil in a saucepan over medium-low heat. Add onion and salt. Stir for 6 minutes or until soft. Stir in sugar, port, wine, vinegar, cloves and peppercorns. Bring to a simmer. Cook for 3 minutes to develop flavours. Stir in beetroot. Bring to a simmer. Cook, stirring often, for 12 minutes or until beetroot is just tender. Discard cloves.
3. Preheat oven to 120C. Line a baking tray with paper towel. Reheat oil to 180C over medium heat. Deep-fry chips, in 3 batches, for 5-6 minutes until golden an