Canadian Poutine

• 1kg russet potatoes, cut into thick fries
• 300g fresh cheese curds (or mozzarella)
• For gravy: 4 tbsp butter, 3 tbsp flour, 500ml beef stock, 200ml chicken stock, 1 tbsp Worcestershire sauce, salt and pepper
• Oil for frying

Instructions

1. 1

   Soak fries in cold water 30 minutes. Dry completely.

2. 2

   Make gravy: melt butter, whisk in flour, cook 2 minutes. Gradually add stocks. Simmer until thick. Season with Worcestershire.

3. 3

   Double-fry method: fry at 150°C for 5 minutes. Drain. Increase to 190°C and fry until golden and crispy.

4. 4

   Season fries immediately with salt.

5. 5

   Pile fries in a bowl. Top with cheese curds while fries are hot.

6. 6

   Pour hot gravy over everything. Serve immediately.

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