Irish Canadian Poutine fries
ou can use onion and garlic powder to keep it more traditional but the addition of fresh onions and garlic is a great flavour enhancer! As the canandian cheddar curd is not available in Ireland , I decided to use what I feel is the closest was Ballyhubbock Farm haloumi but a strong grated cheedar will be delicious too
- 40 g butter
- 1 onion very finely chopped.
- 2 cloves garlic very finely chopped.
- 30 g flour or corn flour
- 500 ml beef stock
- 250 ml chicken stock
- 2 tsp Worcestershire sauce optional
- 1 tsp cider vinegar optional
- 1 tsp mixed dried herbs
- 1 tsp smoked paprika optional
- 6 potatoes peeled.
- 200 g halloumi grated. Or mature cheddar cheese,
- 2 tbsp fresh herbs
- Salt and pepper
- First, prepare the French fries. Slice them and place them in cold water for at least one hour or overnight. The longer the crispier the fries will be.
- In the meantime, in a saucepan, melt the butter and add the onions and garlic. Sautee for 2-3 minutes until translucent and starting to colour.
- Sprinkle over the flour. Stir and cook over medium heat for 60 seconds to create a light roux.
- Pour in the beef and chicken stock, Worcestershire sauce, vinegar, mixed dried herbs, paprika. Stir well and bring to simmer for 2-3 minutes or until the sauce is coating the back of the spoon. Check the seasoning and keep warm aside.
- Once ready, preheat a deep fat fryer ( or an air fryer ) to 180˚C/ 350˚F. remove the potato from the water and dry them as much as possible on a clean towel or kitchen paper.
- Deep-fry the potatoes until crispy and soft in the centre. Remove from the oil and drain on a kitchen paper for a few minutes adding some salt and pepper.
- Warm the gravy and sprinkle some cheddar in the sauce to create a lightly cheesy sauce, Place the fries on a serving dish, add the grated halloumi or cheddar and drizzle over the gravy sauce.
- Sprinkle with fresh herbs and enjoy while piping hot.