Saturday, 14 April 2012


NAME: _Pie'n'Poutine (Pie and chips, luv!)

A couple of meat pies (Sargents is good)
5 potatoes
2 tbsp of white plain flour
2-3 cups chicken stock
1 tbsp of white wine vinegar
1 tsp balsamic vinegar
100g butter in two portions
about a cupful of olive oil

Peel potatoes and cut into fries. Place on low heat in salted water for about 20 minutes, or until the water temperature reaches about 80C - 90C. Bring to a rapid boil, then drain, spread out, and allow to cool and dry, about an hour. (I do mine this way - you may have your own way, or even -erk! - buy chips from the local chippie... This IS a slap-up meal, after all.)

Put the pies in the oven according to manufacturer's directions. Generally 30 minutes at 180C.

While the pies are heating, make the poutine gravy - heat the butter in a saucepan until clarified, add the plain flour and make a light brown flour roux, add the chicken stock and allow to thicken, then add the vinegars for a bit of tanginess. Adjust the seasoning as required, and thicken with cornflour or dilute with water until you have a smooth velvety sauce that will coat the fries nicely without being gluggy.

While the pies are heating, put the olive oil and half the butter in a pan you're going to do the fries in (or do them your way...) and start doing those suckers. You should just about finish by the time the pies are warmed through.

Serve fries in a bowl topped with crumbled cottage cheese and then the sauce. Serve the pie also covered in the poutine sauce. Real rebels might serve both on the same plate...

This is a rough and ready dish. Proper poutine should be done with French fries that are double-fried with magic incantations and the breath of a goat, and cheese curds rather than cottage cheese. And the pie would no doubt be some craft creation, specifically made to complement the flavours of the double dipped cream sauce with left-handed swirls and ten secret herbs.

My dish is tasty and filling and doesn't take much actual preparation time or skill.

Your choice...



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