Sunny Poutine Food

POUTINE

Steps:

• Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter). Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner.
• Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.
• Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.
• Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.
• Put the fries in shallow dishes; top with the cheese curds and gravy.

POUTINE

Steps:

• For the gravy, dissolve the starch in 30 ml of water
• Melt the butter in a pan and add the flour. Let it simmer for about 5 minutes while stirring constantly until the color turns golden. Now add the finely chopped garlic
• Now mix the roux with the starch and the beef and chicken stock. Let the gravy simmer for a couple of minutes in order for it to thicken. Finally, season with salt and pepper
• If you have chosen ready-made fries, simply make them in the oven or a deep fryer according to the instructions on the packaging
• For homemade fries, wash the potatoes and cut them into strips. You can decide for yourself how thick you want the fries to be. Heat up a good amount of oil in a large pot and fry the potatoes until they turn golden yellow. Take them out and drain on a paper towel
• Cut the cheddar cheese into small cubes
• Cut the chicken breast and chorizo into small, bite-sized pieces. Heat up some oil or butter in a pan and fry the meats for a couple of minutes until they are done and slightly browned
• Finally, portion the fries onto large plates, pour a good serving of warm gravy over them and evenly distribute the cheese, chicken and chorizo

POUTINE

Steps:

• Prepare french-fried potatoes according to package directions., Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy.

REAL POUTINE

Steps:

• Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
• Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
• Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.