Québec poutine

Name: Québec poutine
Cook time: 65 min
Total time: 65 min
Yield: 4
Cuisine: Canadiense
Ingredients: 30 g Wheat flour; 40 g Butter; 1 clove Garlic; Salt; Black pepper; 2 l Vegetable Oil; 500 ml Beef Stock; 1 teaspoon Worcestershire Sauce; 1 kg Russet Potato; 300 g Cheese Curds

Poutine quebequesa

Medium

Contains allergens

Cereales con glutenLeche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 65 min
Servings: 4

Summary

Twice-fried chips, squeaky cheese curds and a piping-hot brown gravy poured over the top to half-melt them. Québec's ultimate comfort food.

Ingredients

4 servings

Add to Bring!

30 g Wheat flour
40 g Butter
1 clove Garlic (very finely chopped)
Salt (to taste)
Black pepper (to taste)
2 l Vegetable Oil (for frying)
500 ml Beef Stock (hot)
1 teaspoon Worcestershire Sauce
1 kg Russet Potato (or any floury potato)
300 g Cheese Curds (at room temperature)

Instructions

Peel the potatoes and cut them into 1 cm chips. Soak them in cold water to draw out the starch, rinse and dry them very well with a tea towel.
30 min
Heat the oil to 150 °C and fry the chips in batches until tender but not coloured. Drain on a wire rack.
10 min
For the gravy, melt the butter in a saucepan, fry the garlic for a few seconds, add the flour and cook, stirring, until it turns hazelnut brown.
5 min
Gradually whisk in the stock, add the Worcestershire sauce and pepper and simmer gently until the gravy coats the back of a spoon. Season with salt and keep it very hot.
10 min
Raise the oil to 180 °C and fry the chips again, in batches, until golden and crisp. Drain and salt them.
8 min
Divide the chips between plates or bowls, scatter over the curds and pour over the boiling gravy. Serve at once.
2 min

Notes

The curds should be fresh and at room temperature: that way they squeak when you bite them and soften in the gravy without melting away. If you can't find them, tear up block mozzarella (not the fresh kind in whey), though it is not quite the same. The gravy must be boiling hot and the chips freshly fried, and everything is assembled at the last moment. In Québec the gravy often blends beef and chicken stock; for a vegetarian version, use vegetable stock with a few drops of soy sauce. Frying the chips twice, first at a low temperature and then a high one, is what makes them fluffy inside and crisp outside.