Poutine Gravy Recipes

POUTINE

Steps:

• Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter). Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner.
• Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.
• Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.
• Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.
• Put the fries in shallow dishes; top with the cheese curds and gravy.

POUTINE (FRIES AND GRAVY)

Steps:

• In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.

POUTINE

Steps:

• Prepare french-fried potatoes according to package directions., Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy.

POUTINE

Steps:

• For the gravy, toss the chicken wings in 1 tbsp of the flour, then heat the oil and butter in a large pan. Fry the chicken wings until well browned on all sides. Remove with a slotted spoon and set aside. Add the onion to the pan and cook for 8-10 mins until soft and turning brown at the edges.
• When the onions are cooked, add the remaining flour and stir well. Put the chicken wings back in the pan, then add the carrot, bay leaf, stocks and garlic.
• Bring to the boil and cook for 15 mins. Strain the mixture through a sieve into another pan and simmer for another 10 mins or until thick, seasoning to taste.
• For the chips, scrub the potatoes but leave the skins on. Chop into chunky chips and put them in a bowl filled with cold water.
• Pour sunflower oil into a large pan until it is just less than half full, then heat until it reaches 125C. Drain the chips from the water and pat dry with a clean tea towel. When the oil is ready, carefully lower 1/4 of the chips into the pan. Fry for 12 mins, then remove with the slotted spoon and lay on a wire rack covered with kitchen paper. Repeat the process with the remaining chips. When they have all had their first fry, increase the temperature to 190C and fry the chips in small batches again, this time for 5 mins or until golden brown. Sprinkle the chips with salt once done, keeping them warm on a wire rack or grill tray in a low oven while you fry the rest.
• To finish the dish, pile the chips into deep bowls, warm the gravy and pour it over the chips. Top with pieces of cheese and serve immediately.