Poutine

Prep: 20 mins Cook: 1 hr, 30 mins

Easy

Serves 6
Tuck into Canadian comfort food - chips, gravy and cheese curds. We've tweaked the traditional recipe with gooey, stringy mozzarella

Nutrition and extra info

Nutrition: per serving

  • kcal448
  • fat36g
  • saturates22g
  • carbs11g
  • sugars6g
  • fibre6g
  • protein17g
  • salt1g
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Ingredients

  • 125g pack mozzarella or 140g/5oz cheese curd, torn or cut into small chunks

For the gravy

  • 400g chicken wings
  • 5 tbsp plain flour
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 bay leaf
  • 500ml chicken stock
  • 500ml beef stock
  • 4 garlic cloves, crushed

For the chips

  • 1½ kg floury potatoes (we used Maris Piper)
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • sunflower oil, for deep frying
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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Comments, questions and tips

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Comments (2)

creativecaveman's picture
5

pronounced "pooh-tin" this stuff is awesome. Dont put the curds on top, though layer them in with the fries and smother with gravy. Unctuous goodness. I am Canadian. (originally from Ogmore by Sea)

creativecaveman's picture
5

Canadian guy here. Moz is a fine substitute if you have no access to fresh curd. The cheese should be added in layers within the fries and gravy for full unctuous effect. Serve with beer, lots of beer.

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