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Poutine Recipe

 

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!

Serves 4

Ingredients:

For the gravy:

  • 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

Steps:

  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.

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.

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