Recipe: Delicious Poutine 'Yorkshire' version

Delicious, fresh and tasty.

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Poutine 'Yorkshire' version How can we help Big Sur compatibility on ARM Macs if we are indeed running an unsupported version of macOS? French fries topped with a mildly spicy chicken or turkey gravy and fresh cheese curd. The dish is assembled just prior to serving to avoid soggy fries. You can Cook Poutine 'Yorkshire' version using 15 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Poutine 'Yorkshire' version

  1. It's Bag of frozen chips (thicker the better use what you want it).
  2. It's 1 of chicken oxo.
  3. What You needis 1 of beef oxo.
  4. What You needis 1 of garlic clove.
  5. Lets Go Prepare 1/2 of red onion (or 2 shallot).
  6. Lets Go Prepare 40 g of plain flour.
  7. Lets Go Prepare 7 of FL. Oz boiling water (x2 for each oxo).
  8. What You needis of Cheese curd (twarog from polish section) or100 g cheddar (cubed).
  9. What You needis 130 g of Mozzarella if you can't get cheese curd/twarog.
  10. What You needis 2 of tbps tomato ketchup.
  11. It's 2 tsp of cider vinegar.
  12. What You needis 1 tsp of Henderson Relish.
  13. What You needis 20 g of butter.
  14. It's of Salt & Pepper.
  15. What You needis of Flat leaf parsley.

Try La Poutinerie's delicious and tasty poutine creations. Freshly cut french fries with St. The Yorkshire pudding is served with a roast beef lunch and it tastes like magic! This is a British version of Kichari, a traditional Indian dish.

Poutine 'Yorkshire' version instructions

  1. Stick chips in the oven as per your pack instructions.
  2. Whilst the chips are cooking, gently fry up the butter and olive oil. The oil prevents the butter from burning but still go steady. No rush..
  3. Once you see the butter has melted, add in your chopped onion and minced garlic. Now on medium heat ensure all the shallot is mixed in and softened..
  4. Next, add your flour in. You need to mix this in as a roux..
  5. Once all the flour is nicely mixed in, add the liquids you have. Hendos, the chicken oxo, beef oxo, cider vinegar and the ketchup. Stir it all up, breaking down any clumps and watch for the sauce thickening to create the best gravy texture you like. You can add more flour to thicken but make sure it doesn't clump..
  6. If your chips aren't ready yet keep the gravy on warm. They should be about ready tho so when they are serve them into 4 bowls..
  7. Now pour some gravy goodness on. Just a little. Next add some cheddar cubes. If you can find cheese curd for the love of this recipe, please do swap here. But you can't so we'll work with cheddar. You could try mozzarella but it didn't have the taste for me.
  8. Pour on some more gravy now to help melt the cheese and top with grinded peppercorn and chopped flat leaf parsley..
  9. This is salty as it uses oxo but if you want more.. Add it..

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