Recipe: Perfect Poutine 'Yorkshire' version

Poutine 'Yorkshire' version. Find poutine stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. When poutine is made properly, the gravy should be hot enough to melt the cheese curds and make henry goldman.

Poutine Poutine Poutine Fries Canadian Food Background Poutine Poutine Poutine Poutine Poutine with beer Poutine. Poutine râpée is a traditional Acadian dish that in its most common form consists of a boiled potato dumpling with a pork filling; it is usually prepared with a mixture of grated and mashed potato. Some versions of the dish call for the dumpling to be boiled on its own for several hours. You can cook Poutine 'Yorkshire' version using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Poutine 'Yorkshire' version

1. Prepare Bag of frozen chips (thicker the better use what you want it).
2. It's 1 of chicken oxo.
3. Prepare 1 of beef oxo.
4. Prepare 1 of garlic clove.
5. It's 1/2 of red onion (or 2 shallot).
6. Prepare 40 g of plain flour.
7. Prepare 7 of FL. Oz boiling water (x2 for each oxo).
8. Prepare of Cheese curd (twarog from polish section) or100 g cheddar (cubed).
9. It's 130 g of Mozzarella if you can't get cheese curd/twarog.
10. You need 2 of tbps tomato ketchup.
11. Prepare 2 tsp of cider vinegar.
12. It's 1 tsp of Henderson Relish.
13. You need 20 g of butter.
14. Prepare of Salt & Pepper.
15. It's of Flat leaf parsley.

Poutine's exact origins are shrouded in a mystery as thick as gravy, but here are some fun things we know for sure about Canada's favourite cheesy French fry dish. Poutine is Canada's national comfort food. HowStuffWorks digs into this french fried dish. Poutine, fries covered in gravy and cheese curds, at Le Champlain in Quebec City, Canada.

Poutine 'Yorkshire' version step by step

1. Stick chips in the oven as per your pack instructions.
2. Whilst the chips are cooking, gently fry up the butter and olive oil. The oil prevents the butter from burning but still go steady. No rush..
3. Once you see the butter has melted, add in your chopped onion and minced garlic. Now on medium heat ensure all the shallot is mixed in and softened..
4. Next, add your flour in. You need to mix this in as a roux..
5. Once all the flour is nicely mixed in, add the liquids you have. Hendos, the chicken oxo, beef oxo, cider vinegar and the ketchup. Stir it all up, breaking down any clumps and watch for the sauce thickening to create the best gravy texture you like. You can add more flour to thicken but make sure it doesn't clump..
6. If your chips aren't ready yet keep the gravy on warm. They should be about ready tho so when they are serve them into 4 bowls..
7. Now pour some gravy goodness on. Just a little. Next add some cheddar cubes. If you can find cheese curd for the love of this recipe, please do swap here. But you can't so we'll work with cheddar. You could try mozzarella but it didn't have the taste for me.
8. Pour on some more gravy now to help melt the cheese and top with grinded peppercorn and chopped flat leaf parsley..
9. This is salty as it uses oxo but if you want more.. Add it..

Poutine hails from Quebec, where the warming dish is traditionally served at ski resorts and hockey games Poutine purists, beware: D. C. is also home to an impressive number of riffs on the dish that. Poutine is a very popular dish in Canada. Poutine has gained a reputation as one of Canada's favorite foods. While it may look like a gross mess upon first glance, it actually tastes incredible.