Poutine

Ingredients

Quantities for 4 servings.

• 1.2 kg Potatoes, floury variety
• 300 g Cheddar cheese curds
• 40 g Butter
• 40 g Flour
• 400 ml Beef stock
• 200 ml Chicken stock
• 1 tbsp Worcestershire sauce
• 1 tsp Cider vinegar
• 1.5 l Oil for frying
• to taste Salt and pepper

Method

1. Cut the potatoes into one-centimetre batons and soak them twenty minutes in cold water to lose the surface starch.
2. Dry the batons thoroughly. Wet potato spits in the fryer and never crusts.
3. Melt the butter, stir in the flour and cook the roux to a nutty brown, four minutes.
4. Add both stocks, the Worcestershire sauce and the vinegar and simmer the gravy fifteen minutes, until thick.
5. Fry the potatoes at 150 °C for six minutes, until soft, and drain them on a rack.
6. Bring the oil to 190 °C and fry them a second time for three minutes, to a crisp shell. Salt them.
7. Pile the chips into a bowl, scatter the curds over them and pour on the boiling gravy. Serve at once.