Hello everyone it is Barry here welcome to my virgin kitchen today we are trying one
of those other cool recipes you have sent in from around the world it is poutine which
sounds a little bit like an accident that a teenager has had it is a classic Canadian
dish which is essentially like chips and gravy boy do I love chips and gravy I am very excited
by this one.
Before we start that last pizza recipe I did from Germany I believe it is also semi French
and I created a huge debate I am really sorry but hope that the world loves the pizza and
also the winner of the barrio competition that wins the super Mario moulds is Jae Kerwood
on twitter @jaekwd so get in touch Jae and I will send you that mould.
Lets get cracking on the poutine.
Alright then folks so all I have here is a potato that I have trimmed you can keep the
skin on if you like and I have no doubt in my mind there are many variations of poutine
and I am probably going to do this wrong to some people but everyone makes dishes their
own way right particular when it comes to frying the chips I love oven chips I grew
up on them we will season them to get some real flavour in there, so once you have cut
the chips up like this you can see they are quite wet that releases starch so give it
a rub with a tea towel like that to make it nice and dry.
Ok you want it dry.
Alright so that is enough chips for me, all I am doing now is getting a good amount of
olive oil and dressing all over the chips again make sure they are pat dried then we
are just getting them wet again it may seem pointless but the oil is going to give us
that heat.
Then we add on a sprinkling of salt all up and down there so this is a good old grinding
of black pepper on there too the oil is going to help it cling to the chips and this is
the messy bit I secretly like I like to get my hands on there and get coated in all that
seasoning and this works really well for a baked potato too.
Oil up a baked potato shove it on with salt and pepper easy peasy.
Now the most important thing is to make sure they are well spread apart and not on top
of eachother and that is ready for the oven.
Ok so in they go and meanwhile we can work on our gravy.
To make our gravy we get some cornflour aka cornstarch you can double check that by googling
it this is some water too this will help to thicken our gravy you can just add it to the
gravy but you get lumps so by dissolving it in the water it becomes lump free.
Just moving my camera, boston alright he is just chilling out over here, what is that
oh something has fallen off my cupboard never mind, I have a pan right here lets make the
gravy in this thing.
Bit of flame action first thing is dump in the butter let it melt up that is nearly melted
now of course you could cheat and use ready made gravy but it is such a decent gravy anyway
you might aswell make a decent gravy.
So keeping that on our low flame we add the flour in there now and that should all get
gripped by the butter as we stir it through and we are going to cook the flour like when
making a roux for chocolate eclairs and stuff like choux pastry so it will go lumpy like
this, give it a good old mix looks like scrambled egg.
That is nice and thickened up now we have taken a lot of moisture out of it we are just
going to add in some garlic this is 2 garlic cloves I chopped it a while ago and yes I
did use the metal soap to clean my fingers from the gadget video so about a minute in
there just to get some of that flavour.
This is where the pan will thank us we pour on the chicken stock, and more importantly
the beef stock the chicken stock is optional but gives it a nice flavour contrast, and
this is some frozen parsley I keep it in my freezer hence it being frozen and it is really
nice and will come back to life loads of flavour in there just stir it through see the lumps
starting to dissolve now this is good we will keep mixing it through.
Well this is coming together rather spiffingly I just checked my chips and they are looking
good, in goes the cornflour mixture and I just oops do not worry about that I just knocked
something it is all good and happens, so yes lump free mix this through over the heat,
and it will thicken it up you can see it is starting to do that already we should get
a really gorgeous flavour packed gravy.
I have just transferred that gravy to a jug you can probably see in the corner and there
are my chips (fries) these ones got proper cooked right there, amazing times lets bring
it all together.
I want to dedicate this dish to my friend paul who has a beer blog actually the beer
friends so check that out he is a big fan of poutine so next up we add in some cheese
curds ok they are like squeezy lumps of cheese some are hard to find in the uk but just add
them in there like so.
Last but not least we just drizzle on, oh my gosh I do not use the phrase food porn
often I normally bust out an r Kelly moment but I think that is justifiable look at that
poutine ladies and gents Canadians I hope I have done you proud.
I am extremely excited to try this here we go, oh my gosh the cheese was a little squeaky
I swallowed it straight away mind is blown amazing really hope you give this a go remember
this is my little twist with the oven chips loads of flavour with the salt and pepper
send me your pictures @myvirginkitchen on twitter and Instagram so I can your attempts
subscribe for regular videos and any recipes from your country let me know down below and
maybe I will work my way around the world.
See you next time