Recipe of the Month-
April
POUTINE
All our die-hard Holee Cow fans will recognise this following Poutine recipe from our restaurant’s specials board. Chef Kenny has made this Canadian classic at Holee Cow a couple of times, but he’s kindly given another one of his treasured recipes to us for April’s Recipe of the Month.
For those who still aren’t sure what poutine is about yet… Poutine is a dish of french fries, topped with cheese curds and then drizzled with gravy. It’s truuuly a thing of beauty.
In Canada, poutine is in abundance. But here in Cheltenham, the dish is a rarity. Getting in perfect is a fine art, but this recipe should get you pretty close.
Holee Cow’s fries are a force to be reckoned with, and ideally they’d be made in a fryer if you have one. However, oven cooked chips will produce a good portion of poutine as an alternative.
WHAT YOU NEED:
- Gravy:
- 3 tbsp cornstarch
- 2 tbsp water
- 6 tbsp unsalted butter
- ¼ cup flour
- 20oz beef stock
- 20oz beef stock
- 10oz chicken stock
- 10oz chicken stock
- 2 tsp ground black paper
-
Toppings: - 1/3 tbsp Oregano
- 1/3tbsp Thyme
- 1/3 tbsp Rosemary
- Mozzarella Cheese
HOW TO :
- Prepare the gravy by mixing all the ingredients together
- Fry or cook the fries
- Mix in the oregano, thyme and rosemary
- Add the mozzarella cheese (the amount depends how cheesey you want to go!)
- Pour the warm gravy over the top
- Watch the cheese melt and DIG IN!
