DJ BBQ’s smoky poutine combines crispy chips, rich gravy made with Schwartz Season All and cheese curds for an easy and tasty twist on the Canadian classic—perfect for a high-impact dish to up-sell on menus. Click here to discover the range of recipes from DJ BBQ (@djbbq AKA Christian Stevenson) using Schwartz’s Season All Seasoning.
Ingredients
Chips: | Serves 2
- 6 potatoes - pre cooked
- 200 g of cheese curds or mozzarella
- 100 ml veggie oil
Gravy: | Serves 2
- 1 medium onion, finely chopped
- 3 tbsp cornstarch
- 4 tbsp flour
- 100 g unsalted butter
- 550 ml beef stock
- 250 ml vegetable or chicken stock
- 2 tbsp water
- 2 tsp Schwartz Season All Seasoning
Procedure
- Prep the gravy first. Dissolve the cornstarch into the water and set aside for later. Melt your butter in a sauce pan and soften the onions. Once the onions are soft and translucent, you are now ready to add the flour. Slowly sprinkle the flour into the gravy and mix well until the flour is dissolved into the butter and there is no more excess butter or fat. Next, stir in the stocks. Add a tbsp of Schwartz Season All. Slowly stir in the dissolved cornstarch for the consistently you want.
- Cut the pre-cooked potatoes into chunky chips and fry till golden brown. Leave that skin on the potatoes. Lightly season.
- Place the chips in a shallow bowl. Sprinkle curds or mozzarella over them then pour over the gravy.
CHEF’s TIP
!
The key to the best chips is day-old baked potatoes. But you can go with fresh potatoes and roast from raw. Depends on how much time you have
- Recipe type: Find Your Flavour
