Mains
Poutine
Ingredients
- - 1kg (2.2 lb) russet potatoes, cut into 1cm (1/2 inch) fries
- - 1.5 litres (6 cups) vegetable oil, for frying
- - 300g (10 oz) fresh cheese curds
- - 45g (3 tbsp) unsalted butter
- - 45g (3 tbsp) all-purpose flour
- - 500ml (2 cups) beef stock
- - 125ml (1/2 cup) chicken stock
- - 5ml (1 tsp) Worcestershire sauce
- - Salt and freshly ground black pepper, to taste
Method
- Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, then drain and pat completely dry.
- Heat the oil to 150C (300F) and fry the potatoes in batches for 5-6 minutes until soft but pale (a blanching fry). Remove and drain on paper towels.
- For the gravy, melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1-2 minutes to form a light roux.
- Gradually whisk in the beef and chicken stock, then the Worcestershire sauce, and simmer for 8-10 minutes until thickened. Season with salt and pepper and keep warm.
- Raise the oil temperature to 190C (375F) and fry the blanched potatoes again in batches for 2-3 minutes until deep golden and crisp.
- Drain the fries briefly, season with salt, and pile onto plates.
- Immediately scatter over the cheese curds while the fries are hot, then ladle the hot gravy generously over the top so the curds begin to soften. Serve at once.
Introduction: Poutine – crisp fries topped with fresh cheese curds and hot gravy – emerged in rural Quebec in the late 1950s, likely in the Centre-du-Quebec region, and has since become one of Canada's most recognisable national dishes, served everywhere from roadside chip trucks to fine dining reinterpretations.
Cultural Background: Poutine – crisp fries topped with fresh cheese curds and hot gravy – emerged in rural Quebec in the late 1950s, likely in the Centre-du-Quebec region, and has since become one of Canada's most recognisable national dishes, served everywhere from roadside chip trucks to fine dining reinterpretations.
Tips: The double-fry method – a low-temperature blanch followed by a hot second fry – is essential for fries that are crisp outside and fluffy inside. Cheese curds must be fresh (squeaky when bitten); older curds will not soften properly under the gravy.
Variations: Adding pulled pork or smoked meat creates a heartier 'poutine garnie'. A vegetarian version uses a rich mushroom gravy in place of the beef stock. A vegetarian version can be made with mushroom gravy in place of beef stock; see Variations.
Storage: Poutine is best eaten immediately and does not store or reheat well as a whole dish; components (fries, gravy, curds) can be kept separately for up to 2 days and assembled fresh.
Reheating: Not recommended once assembled; reheat fries separately in an oven at 200C (400F) for 8-10 minutes and warm the gravy on the stovetop before reassembling.
Nutrition: Per serving: approx. 640 kcal, 18g protein, 58g carbohydrate, 38g fat, 4g fibre, 980mg sodium.
FAQs:
Q: Can I use shredded mozzarella instead of cheese curds?
A: It will taste good but lacks the characteristic squeak and firm bite of true cheese curds; curds are considered essential for authenticity.
Q: Why do I need to fry the potatoes twice?
A: The first fry cooks the potato through at a lower temperature, and the second, hotter fry crisps the exterior without burning it.