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Recommendation to Cooking Appetizing Poutine 'Yorkshire' version

Hoping to eat Poutine 'Yorkshire' version a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This page is going to guide you with clear instructions on preparing a Poutine 'Yorkshire' version like a famous chef made.

Poutine 'Yorkshire' version

We hope you got insight from reading it, now let's go back to poutine 'yorkshire' version recipe. To make poutine 'yorkshire' version you need 15 ingredients and 9 steps. Here is how you cook that.

To make an unforgettable Poutine 'Yorkshire' version, here are the ingridients needed:

  1. Use Bag of frozen chips (thicker the better use what you want it).
  2. You need 1 of chicken oxo.
  3. You need 1 of beef oxo.
  4. Provide 1 of garlic clove.
  5. You need 1/2 of red onion (or 2 shallot).
  6. Provide 40 g of plain flour.
  7. Get 7 of FL. Oz boiling water (x2 for each oxo).
  8. Use of Cheese curd (twarog from polish section) or100 g cheddar (cubed).
  9. Provide 130 g of Mozzarella if you can't get cheese curd/twarog.
  10. You need 2 of tbps tomato ketchup.
  11. Provide 2 tsp of cider vinegar.
  12. Get 1 tsp of Henderson Relish.
  13. You need 20 g of butter.
  14. Provide of Salt & Pepper.
  15. You need of Flat leaf parsley.

After readying the ingridients, now you are ready to cook your appetizing Poutine 'Yorkshire' version by following the instructions below:

  1. Stick chips in the oven as per your pack instructions.
  2. 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..
  3. 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..
  4. Next, add your flour in. You need to mix this in as a roux..
  5. 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..
  6. 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..
  7. 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.
  8. Pour on some more gravy now to help melt the cheese and top with grinded peppercorn and chopped flat leaf parsley..
  9. This is salty as it uses oxo but if you want more.. Add it..

Tuck into Canadian comfort food - chips, gravy and cheese curds. We've tweaked the traditional recipe with gooey, stringy mozzarella. 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. For many years it was perceived negatively and mocked, and even used by some to stigmatize Quebec. Despite the chef's protest of "Ça va faire une maudite poutine!" ("It will make a damn mess!"), he obliged, and poutine was born.

Recipe : Poutine 'Yorkshire' version

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step by step to make Poutine 'Yorkshire' version

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