Poutine 'Yorkshire' version is the first thing that comes to most people’s mind when it arrives to a delightul dish. Today, we are going to provide you steps on serving a comforting Poutine 'Yorkshire' version.
We hope you got insight from reading it, now let’s go back to poutine 'yorkshire' version recipe. To make poutine 'yorkshire' version you need 15 ingredients and 9 steps. Here is how you do it.
Firstly, here are the ingridients that you should prepare to make Poutine 'Yorkshire' version:
- Get Bag of frozen chips (thicker the better use what you want it).
- Use 1 of chicken oxo.
- Take 1 of beef oxo.
- Provide 1 of garlic clove.
- Get 1/2 of red onion (or 2 shallot).
- Take 40 g of plain flour.
- You need 7 of FL. Oz boiling water (x2 for each oxo).
- Use of Cheese curd (twarog from polish section) or100 g cheddar (cubed).
- Get 130 g of Mozzarella if you can't get cheese curd/twarog.
- Provide 2 of tbps tomato ketchup.
- Take 2 tsp of cider vinegar.
- Use 1 tsp of Henderson Relish.
- Provide 20 g of butter.
- You need of Salt & Pepper.
- Get of Flat leaf parsley.
After readying the ingridients, now we are set to make our delightful Poutine 'Yorkshire' version:
- Stick chips in the oven as per your pack instructions.
- 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..
- 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..
- Next, add your flour in. You need to mix this in as a roux..
- 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..
- 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..
- 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.
- Pour on some more gravy now to help melt the cheese and top with grinded peppercorn and chopped flat leaf parsley..
- This is salty as it uses oxo but if you want more.. Add it..
The heat from the gravy melts the cheese to create a ridiculously delicious melty dish. When I visited Quebec a couple years ago, every restaurant we visited had their own awesome version! There are many variants to poutine to try beside the basic version. This is a great way to use up some leftover gravy. A perfect poutine is a trifecta of the best of its three ingredients—fries with a crisp exterior and soft interior, fresh and soft squeaky cheese curds, and a beefy brown gravy that's just flavorful enough without overwhelming the fries or curds.
Recipe : Poutine 'Yorkshire' version
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