• Canada Poutine Month - 3

    From Dave Drum@1:3634/12 to All on Tue Feb 13 16:54:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hanukkah Poutine
    Categories: Potatoes, Vegetables, Cheese, Breads
    Yield: 4 servings

    4 lg Nicola or Desiree potatoes;
    - peeled, chopped
    1 sm White onion, chopped
    2 lg Eggs; lightly beaten
    1 1/2 tb Matzo meal (see note)
    2 ts Kosher or coarse cooking
    - salt
    Fresh ground black pepper
    Oil; to shallow-fry
    1 Ball fresh kosher
    - mozzarella; shredded

    MMMMM-----------------------PARMESAN GRAVY----------------------------
    15 g Butter
    1 cl Garlic; crushed
    3 ts Plain flour
    240 ml Vegetable stock
    2 ts Soy sauce
    1 1/2 tb Grated kosher Parmesan
    Salt & pepper

    COOK'S NOTES: Oven temperatures are for conventional; if
    using fan-forced (convection), reduce the temperature by

    We use Australian tablespoons and cups: 1 teaspoon
    equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250

    All herbs are fresh (unless specified) and cups are
    lightly packed.

    All vegetables are medium size and peeled, unless

    METHOD: Place the potatoes and onions in a food
    processor and process until finely chopped, then
    immediately place in a bowl of water to prevent
    browning. Strain through a sieve, then place on a large
    piece of muslin or clean Chux. Wrap tightly and squeeze
    out as much liquid as possible into a bowl. Let the
    liquid sit for 5 minutes or until the potato starch
    settles to the bottom. Slowly pour off the liquid into
    the sink, leaving the potato starch in the bowl. Add the
    eggs, matzo meal, salt and pepper to the starch and stir
    to combine. Stir in the potato mixture.

    Fill a large frypan 1/2 cm deep with the oil and heat
    over medium heat. Working in batches, using a mini ice
    cream scoop, scoop potato mixture into pan. Cook,
    turning, for 4-5 minutes or until golden brown all over.
    Drain on paper towels and keep warm.

    To make the parmesan gravy, melt the butter in a
    saucepan over medium heat. Add the garlic and cook,
    stirring, for 1 minute or until softened and fragrant,
    but not browned. Add the flour and stir continuously
    until deep golden. Be careful not to burn it! Whisking
    continuously, gradually add the stock, and continue to
    whisk until the mixture comes to a boil. Add the soy
    sauce and parmesan, reduce heat to medium-low and cook,
    whisking constantly, for 5-10 minutes or until smooth
    and thickened. Season with salt and pepper (it shouldn’t
    need more than a pinch of salt because the soy sauce and
    parmesan are salty). Strain through a fine-mesh sieve,
    if desired, for silky smooth gravy. Keep warm.

    Place the mini potato latkes on a platter, making sure
    they are hot so the mozzarella will melt, then scatter
    over the mozzarella and drizzle generously with the warm
    gravy to serve.

    NOTES: Matzo meal is available from the kosher section
    of selected supermarkets.

    To make it pareve (kosher dairy & meat free), omit the
    parmesan and substitute vegan butter. For a variation,
    substitute the mini latkes for French fries, potato
    wedges or tater tots.

    Recipe from Busy in Brooklyn by Chanie Apfelbaum

    RECIPE FROM: https://www.sbs.com.au

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