Poutine with Gravy
Poutine with Gravy

Poutine with Gravy


Ingredients

Gravy:

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

Chips:

1kg floury potatoes
1 Tbs plain flour
2L canola oil
Topping:
225g halloumi
2 sprigs flat-leaf parsley

Method

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.

Credits: ‘Images and Text from Taste the Wild by Lisa Neischlag and Lars Wentrup. Murdoch Books RRP $49.99’.

Photo Credits: ‘Images and Text from Taste the Wild by Lisa Neischlag and Lars Wentrup. Murdoch Books RRP $49.99’.


More Recipes

Brazilian Churrasco with Three Sauces - Chef Recipe by Jennifer Joyce

"All South American countries have their particular method of ‘churrasco’, which is the Spanish word...

Chocolate Fondant

What could be more deliciously indulgent than two kinds of chocolate, warmed and topped with a dollo...