POUTINE WITH HOMEMADE GRAVY
PREPARATION 30 MIN | COOKING 15 MIN | SINKING 30 MIN | SERVINGS 4
INGREDIENTS
- 6 large russet potatoes, peeled and cut into 1/4-inch (1/2-cm) thick sticks
- 1 1/2 lbs (675 g) cheese curds
- 1/2 recipe Brown Gravy Sauce, hot (see below)
- Canola oil
- Salt
PREPARATION
- In a large bowl, soak the potatoes in cold water for about 30 minutes or up to 24 hours in the refrigerator.
- Preheat the oil in the deep fryer to 170 °C (325 °F). Place a wire rack on a baking sheet.
- Drain and pat the potatoes dry with a clean cloth and place them in the deep fryer basket. Place the basket into the hot oil and cook for about 2 minutes
- Drain and scatter the fries on the wire rack. Let cool. Increase the deep fryer oil temperature to 180 °C (350 °F).
- Place the potatoes into the fryer and fry for 2 to 4 minutes or until the fries are golden brown. Remove the fries from the fryer and drain on the rack or paper towels. Sprinkle with salt and keep in a warm oven, if necessary.
- Divide the fries onto four plates, top with the cheese and sauce.
BROWN GRAVY SAUCE FOR POUTINE AND HOT CHICKEN
PREPARATION 15 MIN | COOKING 10 MIN | OUTPUT 1 LITRE (4 CUPS)
INGREDIENTS
- 2 tablespoons (30 ml) cornstarch
- 2 tablespoons (30 ml) water
- 6 tablespoons (90 ml) unsalted butter
- 1/4 cup (60 ml) unbleached all-purpose flour
- 2 cloves garlic, finely chopped
- 2 cans 10 oz (284 ml) beef broth, undiluted
- 1 can 10 ounces (284 ml) chicken broth, undiluted
- Pepper
PREPARATION
- In a small bowl, dissolve the cornstarch in the water. Set aside.
- In a saucepan, melt the butter. Add the flour and cook for about 5 minutes, stirring until the mixture turns golden brown. Add the garlic and cook for about 30 seconds.
- Add the broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper.