Poutine chip butties
A French-Canadian twist on the humble chip butty with a tangy feta cream.
- 4 large agria potatoes, peeled and cut into 5mm-1cm thick chips
- vegetable oil, for frying
- sea salt
- 100 g feta
- 1/2 cup cream
- 1 tbsp oil
- 1/2 onion, finely sliced
- 1 tbsp flour
- 2 cups beef stock
- 1 tbsp malt vinegar
- 1 tbsp worcestershire sauce
- 10 white bread rolls or buns
- finely grated parmesan (optional)
- Rinse chips in cold water, drain and pat completely dry with paper towels. Half-fill a large, deep saucepan with oil and heat on medium. Test with a chip to see if oil is ready – when the chip submerges, the oil around it should start to bubble.
- Cook chips in 2-3 batches. Lower chips into oil with a metal slotted spoon and cook until just cooked but still pale. Remove with slotted spoon and place on paper towels. Set aside while you make the feta cream and gravy.
- To finish chips, heat oil to high and test again with a chip – the oil should bubble vigorously around the chip. Cook chips in batches until crisp and golden. Season with sea salt.
- Mix feta and cream in a food processor until blended and smooth (you can do this by hand with a wooden spoon; it helps if the feta is at room temperature and slightly softened first).
- Pour into a jar and keep cool until needed. It will last 2-3 days in the fridge.
- For the gravy, heat the oil over medium heat then add onion and gently sauté until soft, golden and slightly caramelised. Sprinkle flour over onion and stir to cook gently. Pour stock on top, stir to combine then gently cook over low heat, stirring occasionally, until thickened.
- Add vinegar and Worcestershire sauce and stir in. Taste and adjust seasoning if required with salt and pepper.
- Fill buns with hot chips. Dot with a few blobs of feta cream and pour hot gravy over the lot. Finish with a wee grate of parmesan if desired.