Poutine | Cheesy Chips and Gravy

cheese curds

🥗Healthier: low-fat mozzarella

💰Cheaper: shredded cheddar

Low-fat mozzarella reduces calories while still providing a melty texture.

beef stock

🥗Healthier: vegetable broth

💰Cheaper: chicken stock

Vegetable broth offers a lighter flavor while chicken stock is often more affordable.

French fries

🥗Healthier: sweet potato fries

💰Cheaper: homemade fries

Sweet potato fries provide a healthier alternative with added nutrients.

gravy

🥗Healthier: mushroom gravy

💰Cheaper: store-bought gravy

Mushroom gravy is lower in fat and adds a rich umami flavor.

Sterilise all the equipment you'll be using by boiling it in a large pot of water for at least 10 minutes.

Dissolve a quarter tablet of rennet in 60 ml (quarter cup) of water. Throw half of it away.

Pour your milk into the pot and heat it to 37°C (98°F). Remove the pan from the heat, put a lid on it and let it stand for 10-15 minutes.

Cut the curds into a 2.5cm (one inch) grid, making sure your knife reaches all the way to the bottom.

Put the pot back on the heat and slowly, over about 30 minutes, raise the temperature to 47°C (116°F). Maintain the curds at this temperature for 30 minutes.

Line a colander with a piece of muslin. Place the bowl over a colander. Scoop the curds out of the whey with a perforated spoon.

Unwrap the curd bundle. Sprinkle with half of the salt. Cut the blob of curd down the middle, and fold one piece over onto the other. Sprinkle with the remaining salt and cut and fold again, at right angles to the first cut.

If you have a cheese mould, place it on a plate or shallow bowl, line it with cheesecloth and tip the curds into it. Weight down the top of the curd block with heavy jars or bags of flour or sugar. Press it for a few hours, turning and draining occasionally until virtually all the whey is gone.

Cut or tear the curd block into bite-sized chunks or cubes. You can use the curds immediately, or store in a zip-lock bag for a day or two in the fridge.

Melt the butter in a small saucepan on low heat. Stir in the flour and mix to a smooth paste. Cook it for a few minutes so the paste browns.

Add the stock and stir well. Add the tomato passata, simmer for about 5 minutes, then taste it. Add seasoning if needed.

Peel the potatoes and cut them into 12mm (half an inch) sticks. Rinse them well under cold water, and pat them dry.

Heat oil in a large frying pan on low-medium heat. Test the temperature by adding a small piece of potato. The fat around it should bubble gently, but the potato should not turn brown.

Add the chipped potatoes and cook gently for about 10 minutes until they feel soft. Remove the chips and drain them.

Increase the heat and test again. Lower the half-cooked chips into the fat in batches and be very careful not to splash hot oil around or let it bubble over. The chips should turn golden brown in 2-3 minutes. Drain them well.

Place chips on a plate, scatter on a generous handful of curds, and pour over an extravagant amount of gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens