Irish Cheddar Cheese Curd Poutine with Smoked Bacon & Whiskey Gravy Recipe from Tastes Like Home with Catherine Fulvio
This week 14th September, in episode two, Tastes Like Home looks back at Catherine’s visit to Donegal and Tiny Township in Canada as well as creating new dishes based on the flavours she tasted during her Canadian travels.
In Canada, Catherine visits the Apple Pie trail, a Maple tree farm to discover how Maple Syrup is made and stops at Blue Mountain the local ski resort. This week Catherine will teach us how to cook sweet lovers delight, Maple Taffy, and for the cheese lovers, Irish Cheddar Cheese Curd Poutine with smoked bacon and whiskey gravy followed by a Spiced Bramley Apple Cake with Maple Whiskey Glaze – mouth watering!
For the Poutine:
- 4 slices bacon, diced
- 1 large onion, thinly sliced
- 1 garlic clove, minced or pressed
- 4-6 large maris piper or rooster potatoes chipped or 1 pkt frozen french fries
- 200g cheddar cheese curd crumbled or shredded cheddar cheese
- 100g chopped scallions
For the Gravy:
- 1 tbsp butter
- 1 tbsp flour
- 100ml chicken stock
- 1 tbsp Irish whiskey
- Salt and pepper, to taste
Method for the Poutine:
1 For best results peel and chop the potatoes and leave to soak overnight to remove all the starch or cook the frozen fries according to the package directions
2 To make the chips once soaked overnight etc, cook 150C for 5 mins in deep fat fryer, then temp up to 185C, return to the fryer until golden brown
3 Heat a large frying pan over a medium heat and add the diced bacon.
4 Cook until crispy and rendered. Remove the bacon from the pan, reserve for later.
5 Add the sliced onion and minced garlic to the pan.
6 Cook until starting to soften and then reduce the heat to low. Cook, stirring frequently, for 15minutes or until the onions are caramelized and soft. Set aside.
7 Into a bowl add the cooked fries & on top sprinkle the caramelized onions, add the bacon and the crumbled cheese curd or shredded cheese.
8 Garnish with the scallions and serve with the gravy drizzled over top or on the side as a dipping sauce.
For the Gravy:
- While your fries are cooking and your onions are caramelizing, melt the butter over medium heat in a medium saucepan. Whisk in the flour and cook for a couple minutes.
- Slowly add in the stock and bring to a gentle simmer, stirring constantly.
- Add in the whiskey and continue to cook and stir until the mixture is thickened and slightly reduced, about 5 minutes.
- Season, to taste, with salt and pepper. Keep warm until you are ready to serve.