Title: Scott’s Poutine
Broadcast: Episode 10, 9th August 2018
Presenter: Scott Taylor
Poutine originates in Canada and traditionally is French fries served with gravy and cheese curds, though here is Scott’s delicious twist on the dish using your BBQ.
Serves – 4 people as a side dish.
- 500gm Potatoes
- 100gm Chorizo
- Pancetta Lardons
- 1 red onion – sliced
- 250gm Cherry tomatoes – Cut in half
- 100gram Gouda Cheese – Shaved.
- Chicken stock
- Vegetable oil
- 1 tsp of Paprika
- Cut the potatoes into French fries. The best method for this is using the fry cutter on your mandolin, if you don’t have one roughly cut the potatoes into approximately 5mm x 5mm lengths.
- In a shallow fry pan add enough vegetable oil to coat the bottom of the pan. Bring the oil to a high temperature and add the fries. Alternatively if you have a deep fryer you can use this too, though remember they will cook faster using this method.
- In another pan, add the chorizo. Allowing the natural oils and flavours to coat the bottom of the pan.
- Add the sliced red onion and stir through the Chorizo
- Don’t forget to keep an eye on your chips, turning them as required.
- Add the Garlic to the Chorizo pan. Adding the garlic in later will ensure the garlic doesn’t burn in the pan.
- Add the tomatoes and combine.
- Add the paprika and stir, the tomatoes in the mix should now be breaking down and releasing their liquid and flavours.
- Rip up some basil leaves and add to the mix. The basil is the last item to go in as if you put it in to early it sticks to the bottom of the pan.
- Don’t forget to stir your fries!
- Add half of the Gouda Cheese to the tomato mixture and combine, allowing the stretchy cheese to melt into the mix.
- Remove your fries and drain them on some paper towel, add a sprinkle of salt.
- Add the chips to your favourite bowl or platter in layers with the remaining Gouda cheese.
- Add the Tomato mix and enjoy straight away!
Poutine on the humble BBQ, what a dish! Yum.
With thanks to local provider,
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