Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, poutine 'yorkshire' version. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Great recipe for Poutine 'Yorkshire' version. Sadly I can't find cheese curd anywhere in UK and can't go through making it ATM so I've cheated here and used ready made chips. This is the version of our website addressed to speakers of English in the United States.
Poutine 'Yorkshire' version is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Poutine 'Yorkshire' version is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have poutine 'yorkshire' version using 15 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Poutine 'Yorkshire' version:
- Prepare Bag frozen chips (thicker the better use what you want it)
- Make ready 1 chicken oxo
- Make ready 1 beef oxo
- Prepare 1 garlic clove
- Get 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)
- Make ready 130 g Mozzarella if you can't get cheese curd/twarog
- Get 2 tbps tomato ketchup
- Prepare 2 tsp cider vinegar
- Get 1 tsp Henderson Relish
- Get 20 g butter
- Make ready Salt & Pepper
- Prepare Flat leaf parsley
Poutine (/ p uː ˈ t iː n / poo-TEEN, Quebec French: ()) is a dish of french fries and cheese curds topped with a brown gravy. It has long been associated with Quebec cuisine. For many years, it was perceived negatively and mocked, and even used by some to stigmatize Quebec society. Poutine Extra gourmet cheesy raclette version.
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.
Fresh fries, skouik skouik farm cheese, homemade gravy sauce. Guindillas , pickles, thyme, candied onions, wild madagascar peper. The chips, however, aren't exactly your standard thick-cut British version. Incidentally, I always thought "Yorkshire Poutine" would make a good fusion food - those empty eggy popovers (AKA Yorkshire pudding) are just crying for some fries, cheese, and gravy to liven them up. But I digress… Continue reading → The chips, however, aren't exactly your standard thick-cut British version.
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