Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, poutine 'yorkshire' version. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Poutine 'Yorkshire' version is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Poutine 'Yorkshire' version is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have poutine 'yorkshire' version using 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Poutine 'Yorkshire' version:
- Prepare Bag frozen chips (thicker the better use what you want it)
- Take 1 chicken oxo
- Get 1 beef oxo
- Make ready 1 garlic clove
- Prepare 1/2 red onion (or 2 shallot)
- Take 40 g plain flour
- Prepare 7 FL. Oz boiling water (x2 for each oxo)
- Get Cheese curd (twarog from polish section) or100 g cheddar (cubed)
- Get 130 g Mozzarella if you can't get cheese curd/twarog
- Take 2 tbps tomato ketchup
- Make ready 2 tsp cider vinegar
- Make ready 1 tsp Henderson Relish
- Take 20 g butter
- Make ready Salt & Pepper
- Make ready Flat leaf parsley
Classic poutine has three basic ingredients When poutine is made properly, the gravy should be hot enough to melt the cheese curds and make the fries soggy. French fries topped with a mildly spicy chicken or turkey gravy and fresh cheese curd. The dish is assembled just prior to serving to avoid soggy fries. Fast Food Restaurant in Gatineau, Quebec.
Steps to make 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 dish is assembled just prior to serving to avoid soggy fries. Fast Food Restaurant in Gatineau, Quebec. Find poutine stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. This perogies-meets-poutine dish—loaded with cheese, gravy, bacon and onions—makes for the ultimate recipe mash-up!
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