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24 Mackem PoutinePreparation time:15 minutesCooking time:50 minutesServes: 2/3Ingredients4 large potatoes - Maris pipers work best4 tbsp vegetable oil 300ml chicken stock300ml beef stock150ml Double Maxim3 tbsp cornflour2 tbsp salted butter200g cheddar cheeseSaltCheesy chips is a more recent addition to Wearside%u2019s culinary repertoire. There are few things more comforting than straight up cheesy chips. And you can get them with all sorts of accompaniments including gravy, garlic sauce, chilli and beans in certain places in the city. Cheesy chips with gravy sounds a bit odd. But call it poutine and it becomes haute cuisine.Instructions1. Pre heat the oven to 200%u00b0C/180%u00b0C fan oven. Put the oil on a baking tray and heat for 10 minutes.2. Cut the potatoes into chunky chips and put in a bowl of cold water for 3 minutes.3. Drain the potatoes and pat dry with kitchen towel. Take the tray out of the oven and add the chips. Take care here - if there is water on the chips the oil will spit. Cook for 40 minutes, turning them half way through.4. For the gravy, add the two types of stock and the Double Maxim to the pan and boil for 5 minutes so that half the liquid has evaporated, then reduce the heat. In a separate bowl mix the cornflour with 2 tablespoons of water. Cube the butter then whisk the cornflour mix and butter into the stock.5. After 45 minutes, take out the chips, cover with cheese and put back in the oven until the cheese has melted. Be careful not to overdo it. Take the chips out and allow them to cool slightly. Then serve into bowls and pour the gravy over.Gan git posh: Use mozzarella instead of cheddar.Cannet be boshed: Use gravy granules to make the gravy and frozen chips instead of home made ones.Save the gissies: Use vegetarian gravy.