Poutine Recipe

Makes 4 side servings or 2 main servings

• 4 large russet potatoes
• oil for deep frying
• salt
• 2 cups beef stock
• 1/4 cup butter
• 1/4 cup flour
• 1 1/2 cups cheese curds

1. Peel and slice the potatoes into thick fries (at least 1 cm thick).
2. Soak the potatoes in ice water for about 30 minutes. Remove and drain well.
3. Heat oil for frying to about 325F and deep fry potatoes for about 8 minutes.
4. Remove from oil and set on paper towel. Turn the oil up to 375F.
5. In a saucepan melt the butter and stir in the flour. Add the beef broth and stir over medium-high heat until thickened. Reduce heat and keep hot. (I use a tiny bit of gravy browning to get that nice dark colour).
6. Return the french fries to the oil and continue frying until golden and crispy. This should take about 5 more minutes. Remove fries to drain on paper towel and salt to taste.
7. Assemble the poutine quick while everything is still HOT. (Poutine is best made in a bowl or other container which will contain the heat and help melt the curds. Also, the curds should be at room temperature before assembling the Poutine). Start with a layer of fries. Put some cheese curds in the middle. Add more fries and top with more cheese curds.
8. Ladle gravy over the fries and cheese curds.

Yorkshire Pudding Recipe

I have been looking for a great Yorkshire Pudding recipe since watching an episode of Ramsey's Kitchen Nightmares which lead to the Campaign for Real Gravy. Here is Gordon Ramsey's recipe for Roast Beef and Yorkshire Pudding.

Here is a simpler one.

• 1/2 pt milk

• 4 oz plain flour

• 1 pinch salt

• 3 egg

1. Mix the batter ingredients together.
2. Preheat a Yorkshire pudding tray with 1/2 inch (1 centimeter) of oil in each section. After 10 minutes divide the batter into the tray. Cook for around 30 minutes until crisp – don't open the oven door before then or they won't rise. Serve with Beef Roast.