Classic Canadian Poutine

Classic Canadian Poutine

• French Fries
• Gravy
• 200 g Black River Cheddar Cheese Curds

For the Fries

• 4 organic medium-sized potatoes (russets)
• 2 cups Mark’s pork lard
• Salt

Cut each potato into 4 or 5 vertical slices and then cut each slice into sticks.  (3-5 depending on the size you want).

Place in ice cold water 4 hours or overnight.

Line 2 cookie sheets with paper towels.  Drain potatoes and lay on cookie sheets.  Blot well to remove the moisture.

Melt lard over medium-low heat in a medium-sized saucepan.  Divide the fries into two batches and fry for about 5 minutes.  Line the cookie sheets with new paper towels and place the fries onto the cookie sheet.  Fries should not be golden.  Let sit until ready to make poutine.

Heat lard over medium-high heat and again fry in 2 batches 5-7 minutes (depending on the size you cut the fries).  They should be a dark golden colour.  Drain on paper toweling and sprinkle with salt

Gravy

• 2 cups beef broth
• 2 Tbsp. Tapioca starch
• ½ tsp. coarse salt

Place broth in saucepan.  Sift tapioca starch in and whisk over medium heat.  Add salt and continue to whisk until the mixture becomes shiny and thick.

To assemble poutine

Place hot fries on serving plate.  Sprinkle desired amount of the cheese curds over fries and top with desired amount of gravy.  The curds may be long – you can cut in half.  Serve while piping hot.