- 500 g (1 lb 2 oz) soup vegetables (carrot, onion, celeriac, leek)
- 1 garlic bulb
- 500 g (1 lb 2 oz) beef bones or 4 cups (1 litre) beef stock
- 2 tbsp tomato paste (concentrated purée)
- 1 tbsp canola oil
- 2 bay leaves
- 4 juniper berries
- 3-5 tbsp cornflour
For the chips
- 1 kg (2 lb 4 oz) floury potatoes
- 1 tbsp plain flour
- 8 cups (2 litres) canola oil
- For the topping:
- 225 g (8 oz) halloumi
- 2 sprigs flat-leaf parsley
- Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). For the gravy, wash and coarsely dice the soup vegetables. Place the vegetables, garlic and beef bones on a baking tray and roast for 30 minutes.
- Heat the tomato paste and canola oil in a large saucepan. Deglaze with a little water. Transfer the roast vegetables, beef bones, bay leaves and juniper berries to the saucepan and add 8 cups (2 litres) water. Simmer for 2 hours to reduce the liquid by half. (If using beef stock, simply pour over the roast vegetables –you won’t need the beef bones in this case.)
- Strain the liquid into another saucepan through a fine sieve. Bring to the boil. Dissolve the cornflour in 3 tablespoons cold water and slowly whisk into the gravy until it reaches the desired consistency. Set aside.
- Thoroughly wash the potatoes and cut them into chips. Transfer to a bowl and toss with the flour. Heat the oil to 180 degrees Celsius (350 degrees Fahrenheit) in a large saucepan. Deep-fry the chips in two batches, stirring occasionally. Cook until golden brown, remove with a slotted spoon and drain on paper towel.
- Divide the chips among serving plates and crumble the halloumi over the top. Pour the warm gravy over the chips and serve immediately, garnished with a little parsley.
In many countries, chips are eaten with tomato sauce or vinegar. Try a different, authentically Canadian version of everyone’s favourite fast food with gravy and haloumi cheese. You’ll be hooked in no time!
Also from Taste the Wild:
Reprinted with permission from Taste the Wild: Recipes and Stories From Canada by Lisa Nieschlag and Lars Wentrup and published by Murdoch Books, 2019.