Poutine – Staff Favourite Recipe
Poutine is to cheesy chips like a supermarket pasty is to beef wellington. They look similar(ish) but the quality of the ingredients and the subtle differences put them world’s apart. Born in Quebec, Canada – though the actual origin is disputed – Poutine is at it’s simplest fries topped with cheese curd and light gravy. As with all “simple” things, the quality is achieved through ingredients and attention to detail. Add our Squeaky Cheese Curd to your Poutine recipe and you are well on your way to recreating one of the finest snack meals in the world.
You can substitute supermarket french fries to skip the french fry step in this recipe. Deep frying will always be better than oven cooking but it’s entirely up to you.
6 large potatoes, peeled and cut into desired thickness.
Oil for frying
500ml Vegetable stock
1 tbsp Cornflour
2 tbsp butter
1 tbsp Vinegar
500g Squeaky Cheese Curd
Chopped spring onions for garnish
If you are using supermarket chips or french fries (or you have bought them already cooked) you can skip the first step.
Heat the oil in your deep fryer to 190C. It is important to be conscious of the capacity of your fryer as if you over load it your temperature will drop and your fries won’t be crispy.
Load your pre-cut french fries into your basket and immerse in the oil. Deep fry for 4 to 6 minutes. Drain on paper towel and start your gravy.
When you have cooked your gravy, deep fry your french fries for a further 4 minutes just prior to serving.
On a low heat in a saucepan melt your butter. When melted add your flour and whisk until there are no lumps and the mixture is cooking through. While whisking slowly add the vegetable stock a little at a time until all the stock has been combined with the thickener. Allow to cook through until a boil is reached. Remove from the heat and let stand for 5-10 minutes. Once it has stood stir the vinegar through the gravy.
On a plate place a portion of the french fries. Cover with a generous serving of squeaky cheese curd and then pour on the gravy. The gravy will warm the cheese curd without melting it completely.
Garnish with spring onions.