NG8 July/August 2021

Poutine (Freestyle!)
This recipe is super fl exible. If you can
be bothered to make your own chips
it will elevate the recipe. The key is the
gravy. Once that is nailed – the rest
is up to you. You can add whatever
topping you fancy. Let your imagination
run wild. Pulled pork, crispy bacon,
shredded duck and plum sauce…
The recipe can easily be adapted for
vegetarians or vegans.
Poutine Gravy
3tbsp cornfl our
2tbsp water
6 tbsp unsalted butter
4 tbsp plain fl our
600ml beef stock
300ml chicken stock
Method
In a small bowl, dissolve the cornfl our
in the water. In a small saucepan, melt
the butter then add the fl our. Cook
gently for 5 mins. Then add the stock
and half the cornfl our. Keep stirring until
the sauce thickens. You are looking for
a nice thick gravy. Add more cornfl our
if necessary. Season with pepper (you
may not need salt depending on what
stock you use).
1 x bag frozen chips (or homemade) –
cooked as per instructions
2 x 250g pack Twarog curd cheese
or block mozzarella – broken into
small chunks
Topping of your choice.
Putting the poutine together is easy. It
can be a messy business so we used
pasta bowls to serve.
Start with a generous layer of chips,
scatter some cheese chunks, pour
over the hot gravy then top with
whatever you choose. We used BBQ
brisket with some extra BBQ sauce
then scattered the top with the spring
onions and gherkins and a dollop of
sour cream. Then dig in!
Baked Churros
For the Churros
225ml cold water
115g unsalted butter
½ tsp vanilla extract
2 tbsp brown sugar
145g plain white fl our
¼ tsp salt
3 x medium eggs
For the coating
115g caster sugar
1 tsp cinnamon
For dipping
200g chocolate (melted)
Method
Heat the oven to 200°C. Line a large
baking tray with greaseproof paper.
Melt the water, butter, sugar & salt until
it simmers. Then add fl our and beat
until you have a smooth dough (like
you would make choux pastry). Cook
this for 1 min, then remove from the
heat. Beat the eggs with the vanilla
and gradually add to the dough until
you have a thick paste. Using a piping
bag with a star nozzle (about 1.5cm
width) pipe 8cm lines onto the tray
(about 2cm apart). Put another baking
tray with 240ml of boiling water in the
bottom of the oven and this will keep
the churros soft. Bake for 18 mins until
golden. Turn off the oven and leave
in for 10 mins. Place the sugar and
cinnamon in a plastic bag and toss the
churros to coat. Melt the chocolate in
a bowl over a simmering pan of water.
Serve the churros with the melted
chocolate in a dipping bowl.
Korean Fried Chicken
Burgers
For the chicken
4 large boneless, skinless chicken thighs
2cm piece ginger – peeled & grated
100g cornfl our
1tsp celery salt
Chilli fl akes – pinch (optional)
Salt (pinch)
Black pepper – to taste
Sunfl ower oil for frying
4 x Brioche buns
Iceberg lettuce
For the sauce
2tbsp Korean chilli paste (gochujang)
2tbsp runny honey
2 tbsp brown sugar
2tbsp soy sauce
2 garlic cloves – minced
1tbsp sesame oil
2cm piece ginger - grated
Method
Trim any fat off the chicken. Put in
a zip lock bag and season with salt
and pepper and the ginger. Leave for
15 mins. In another zip lock bag add
the cornfl our, celery salt, chilli (if using)
and salt & pepper. Add chicken to the
cornfl our bag and make sure they are
well covered with the mix.
Heat 2cm oil in a large, deep frying
pan. Add the chicken and fry for a few
minutes on both sides until starting to
crisp. Remove and drain on kitchen
paper. Leave for a couple of minutes
and re-fry in the hot oil until very
crisp. Remove and drain again on
kitchen paper.
Meanwhile make the sauce by adding
everything to a small saucepan. Simmer
gently until the sugar has dissolved and
you have a syrupy texture.
Get the brioche burger buns, shredded
iceberg lettuce, add the fried chicken,
top with sauce and get stuck in.
We served ours with coleslaw and
homemade oven chips.