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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Tuesday, March 15, 2016

POUTINE

This is Canada's comfort food, chips, gravy and cheese curds are the star ingredients. However this recipe is slightly altered.

5 oz. of mozzarella (shredded is fine)

GRAVY
1 lb. of chicken wings
  • 5 tbsp potato flour
  • 1 tbsp oil
  • 2 tbsp unsalted butter
  • 1 sweet round onion diced fine
  • 1 small carrot, chopped
  • 1 dried bay leaf
  • 2 1/4 cups of low sodium chicken stock
  • 2 1/4 cups of low sodium beef stock
  • 3 garlic cloves, crushed
  2 large russet potato

  1. DIRECTIONS

    Gravy.
    For the gravy, toss the chicken wings in 1 tbsp of the potato flour, then heat the oil and butter in a large pan. Fry the chicken wings until well browned on all sides. Remove with a slotted spoon and set aside. Add the onion to the pan and cook for 8-10 mins until soft and turning brown at the edges.
  2. When the onions are cooked soft, add the remaining potato flour and stir well. Put the chicken wings back in the pan, then add the carrot, dried bay leaf, the low sodium chicken and beef stocks and garlic.
  3. Bring to a boil and cook for approximately 15 mins. Strain the mixture through a sieve into another pan and simmer for another 10 mins or until thick, seasoning to taste.
  4. Chips
    For the chips, scrub the potatoes with a clean souring pad, but leave the skins on. Cut into chunky chips and put them in a bowl filled with ice cold water.
  5. Pour oil into a large pan until it is just less than half full, then heat until it reaches 300 F. Drain the chips from the water and pat dry with a clean tea towel. When the oil is ready, carefully lower 1/4 of the chips into the pan. Fry for 10- 12 minutes, then remove with the slotted spoon and lay on a wire rack covered with kitchen paper. Repeat the process with the remaining chips. When they have all had their first fry, increase the temperature to 375 F. and fry the chips in small batches again, this time for approximately 5 mins or until golden brown. Sprinkle the chips with salt once done, keeping them warm on a wire rack or grill tray in a low oven while you fry the remaining.
  6. For presentation, pile the chips into deep bowls, and warm the gravy and pour it over the chips. Top with shredded mozzarella cheese and serve immediately.


    This picture is what a standard dish looks like.
    Google.