‘Poutine’ sandwich with garlic gravy and scamorza
Inspired by Canadian poutine, this sandwich is like a Canadian version of a chip butty. Instead of using cheese curds, which require cheesemaking knowhow and hard to find ingredients, our spin uses scamorza, a smoked mozzarella with a similarly squeaky texture when torn - and there’s the obvious bonus of a moreish smoky flavour from the cheese.
Ingredients
- 1 baguette, cut into 2 lengths
- smoked scamorza cheese , half a ball
Chips
- 4 large floury potatoes , such as Maris Piper
- vegetable oil, for deep-frying
Gravy
- 500g of chicken wings
- 50g of butter
- 1 tbsp of vegetable oil
- 1 onion , finely chopped
- 50g of Doves Farm Plain White Flour , plus 1 tablespoon for frying the wings
- 1 carrot , chopped
- 1 bay leaf
- 1 head of garlic , cloves peeled and bashed
- 2 tsp Marmite
- 500ml of chicken stock
- 500ml of beef stock
- ground white pepper to season
Method
Peel the potatoes and cut them into thick slices, then into chips
- 4 large floury potatoes , such as Maris Piper
- vegetable oil, for deep-frying
Place the chips into a bowl, cover with cold water and leave to soak for a few hours if possible, or even overnight. If you don’t have time, just rinse the chips really well under lots of cold running water
Toss the chicken wings with the 1 tablespoon flour
- 500g of chicken wings
Heat the butter and oil in a large pan, and add the wings, cooking them until well browned all over. Remove from the pan with a slotted spoon and set aside, leaving all the chicken fat in the pan
- 50g of butter
- 1 tbsp of vegetable oil
Add the onions to the pan and cook, stirring regularly, until they are softened and beginning to caramelise, around 20 minutes
- 1 onion , finely chopped
Add the 50g flour to the pan, along with the carrots, bay leaf, garlic, Marmite, chicken stock, beef stock and chicken wings
- 50g of plain flour, plus 1 tablespoon for frying the wings
- 1 carrot , chopped
- 1 bay leaf
- 1 head of garlic , cloves peeled and bashed
- 2 tsp Marmite
- 500ml of chicken stock
- 500ml of beef stock
Simmer the stock for 30 minutes, then strain and simmer for 10 minutes more, until glossy and thick, then season with white pepper to taste and salt, if needed
- ground white pepper to season
To fry the chips, heat oil for deep frying to a temperature of 140°C
- vegetable oil, for deep-frying
Fry the chips for about 8 minutes, or until they are cooked through but are still pale in colour. Drain on kitchen paper
When you are ready to serve the chips, reheat the oil to 190°C
Fry the chips for a second time until they are a lovely golden brown – 4–5 minutes
Gently reheat the gravy, then tear bite sized pieces from the scamorza and add to the gravy, stirring gently. Pile the chips into the sandwich and top with the cheesy gravy
- smoked scamorza cheese , half a ball
Go to Comments
‘Poutine’ sandwich with garlic gravy and scamorza
