500g soup vegetables (carrot, onion, celeriac, leek etc)
1 garlic bulb
500g beef bones or 1L beef stock
2 Tbs tomato paste
1 Tbs canola oil
2 bay leaves
4 juniper berries
3-4 Tbs corn flour
1kg floury potatoes
1 Tbs plain flour
2L canola oil
2 sprigs flat-leaf parsley
Pre-heat oven to 200 C (400 F).
Wash and coarsely dice soup vegetables. Place on a baking tray with garlic and beef bones and roast for 30 minutes.
Heat tomato paste and canola oil in a large saucepan. Deglaze with a little water.
Transfer roast vegetables, beef bones, bay leaves and juniper berries to saucepan and add 2 litres of water.
Simmer for 2 hours to reduce liquid by half. (If using beef stock, simply pour over roast vegetables, you don’t need beef bones in this case).
Strain liquid into another saucepan through a fine sieve. Bring to the boil.
Dissolve corn flour in 3 tablespoons of cold water and slowly whisk into gravy until it reaches desired consistency. Set aside.
Thoroughly wash potatoes and cut into chips. Transfer to a bowl and toss with flour.
Heat oil to 180 C (350 F) in a large saucepan. Deep fry chips in two batches, stirring occasionally. Cook until golden brown, remove with a slotted spoon and drain on a paper towel.
Divide chips among serving plates and crumble halloumi over top. Pour warm gravy over chips and serve immediately, garnished with a little parsley.