It was only a matter of time before we got to the Poutine. Why now? Because I totally missed Canadian thanksgiving! And I love all my Canadian homies. In fact, I would like some more Canadian homies. I feel like Australians and Canadians have a lot in common.
Let’s talk, Canada. I love your French history, your donuts and YOUR POUTINE. Oh my word, the poutine.
It’s a big ol’ mess of fries, a bunch of delicious cheese curds, and a sensuous covering of delicious gravy. I mean, I’m not going to try and sell you on this. I think that you’re either totally on board with it, or you’re disgusted.
I have a bit of a feeling that if you’re a regular reader of this blog that you’re probably more in the ‘totally on board’ camp. And that’s why I love ya.
A word on cheese curds: they are (according to the internet) totally essential and non-negotiable for poutine. Having said that, I live in Australia and I could not track down cheese curds to save my life. And by life, I mean ‘vague desire to be somewhat authentic’.
So here, I’m using a reasonably good quality mozzarella. Not a fresh mozzarella, but just a good quality one. From what I’ve read it has the stretchy, reasonably mild, kind of squeaky quality that cheese curd brings. But hey, if you can get them you totally should. For Canada!
You know why Poutine makes me love Canada? Because look at the the unabashed joy of this mess! Chips, cheese, gravy! Only a country of people who truly understand the nature of joy could possibly condone the eating of this!
There is no room for sadness here. Only happiness, plate sharing, and the possibility of laughing a little too much and maybe having a headache the next morning. But no regrets! Only happy, gravy-soaked memories. Canada, I want to live in you.
- 3 large sebago potatoes (or russets), scrubbed clean
- canola or vegetable oil
- 1 tbsp butter
- 1½ tbsp plain flour
- 1 cup (250ml) beef or chicken stock
- cheese curds (or mozzarella cheese)
- 1 tbsp chopped fresh rosemary
- 2 tsp flaky sea salt
- Turn the oven on to 400F/200C. Get a large roasting dish and add enough oil to coat the bottom of the pan. Place in the oven to heat up for 15 minutes.
- Slice the potatoes into thick chips and place in a medium saucepan, cover with water and bring to the boil. Boil for 4 minutes, and then drain. When the roasting dish and oven have heated up, carefully add the cooked, drained chips and shake them into a flat layer. Cook for 15 minutes, then flip and shuffle them around and cook for another 15-20 minutes or until crispy and golden brown all over.
- While the chips are cooking, make the gravy. Place the butter into a small saucepan and melt it. Add the flour and cook out for a minute, before slowly adding the stock, whisking it in bit by bit, until all the stock is incorporated. Keep the gravy warm.
- Stir together the rosemary and salt.
- When the chips are ready, drain them slightly on paper, and then pile them up on a plate. Scatter with as much herb salt as you like, and then dot over your curd cheese, or mozzarella, and then pour over the gravy! Go. To. Town.