Poutine recipe
Poutine is a classic Canadian dish made with chips, cheese curds and gravy. The cheese curds can be bought from specialist cheese shops or ordered online, but it works just as well with creamy buffalo mozzarella. Topped with a rich gravy, it’s a delicious take on loaded fries.
Ingredients
- 1 vegetable oil spray
- 500 g large white potatoes (such as Maris Piper)
- 200 g cheese curds, or buffalo mozzarella
- 400 ml gravy, beef or onion, either shop-bought or homemade
- 1 vegetable oil spray
- 17.6 oz large white potatoes (such as Maris Piper)
- 7.1 oz cheese curds, or buffalo mozzarella
- 14.1 fl oz gravy, beef or onion, either shop-bought or homemade
- 1 vegetable oil spray
- 17.6 oz large white potatoes (such as Maris Piper)
- 7.1 oz cheese curds, or buffalo mozzarella
- 1.7 cups gravy, beef or onion, either shop-bought or homemade
- 1 amount of leftover juices from a roast beef joint or a mixture of beef bones and 150ml/5fl oz water
- 1 onion
- 1 bay leaf
- 1 tbsp plain flour
- 400 ml good-quality beef stock
- 2 –3 sprigs of rosemary or thyme plus 2 sprigs of thyme to finish
- 1 pinch each of salt and pepper
- 1 amount of leftover juices from a roast beef joint or a mixture of beef bones and 150ml/5fl oz water
- 1 onion
- 1 bay leaf
- 1 tbsp plain flour
- 14.1 fl oz good-quality beef stock
- 2 –3 sprigs of rosemary or thyme plus 2 sprigs of thyme to finish
- 1 pinch each of salt and pepper
- 1 amount of leftover juices from a roast beef joint or a mixture of beef bones and 150ml/5fl oz water
- 1 onion
- 1 bay leaf
- 1 tbsp plain flour
- 1.7 cups good-quality beef stock
- 2 –3 sprigs of rosemary or thyme plus 2 sprigs of thyme to finish
- 1 pinch each of salt and pepper
Details
- Cuisine: Canadian
- Recipe Type: Potato
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 2
Step-by-step
For the homemade gravy
- If you’re using beef bones from your butcher, put them in in 100–150ml (3–5fl oz) of water. Add the chopped onion and fresh herbs to your liquid.
- Bring to the boil and discard the bones.
- Over a medium heat, stir in 1 tbsp of plain flour. Keep stirring until you’ve cooked the flour out and it’s all combined with the juices. Add a couple of sprigs of fresh thyme and season.
- Add the beef stock. Keep on the heat and simmer, stirring regularly until thickened.
For the poutine
- Bring a large pot of salted water to the boil and pre-heat the oven to 220°C/430°F/gas mark 7.
- Keeping the skin on, slice the potatoes lengthways into 1cm (0.5in) slices then cut into sticks (chips).
- Cook the chips in the boiling water for 5 minutes then drain.
- Line a large baking tray with parchment paper and spray with a little light oil spray.
- Place the chips onto the baking tray in a single layer, season and spray all over with the light oil. Cook in the pre-heated oven for 25 minutes giving them a shake halfway through or until golden and crispy.
- Make sure the gravy is at boiling temperature or piping hot.
- Transfer the chips to a serving dish, break the cheese curds (or mozzarella) into small chunks, place them on the chips and pour over the hot gravy.
This recipe is courtesy of Seasonal Spuds.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature