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Sabato Poutine

Sabato Poutine

Sabato Poutine

Serves 4

 

8 medium Agria potatoes, washed and cut into wedges

Sal de Añana Provençal herb salt , to season

Black pepper , freshly ground to season

250g Evansdale cheddar curds

For the velouté:

4 Tbsp Rougié goose fat , melted

4 tsp Lewis Road Creamery butter

4 tsp Girolomoni organic ‘00’ flour

450ml Sabato porcini jus


Preheat oven to 210°C fan bake. Place potato wedges on a lined baking tray, brush with goose fat and season with salt and pepper. Bake for around 45-60 minutes until golden and crispy.

Meanwhile prepare the velouté. In a microwave-safe bowl, heat the jus on high power. Melt butter in a saucepan over medium heat. Remove from heat, add flour and whisk until smooth. Return to heat and cook for 2-3 minutes. Add hot jus to the saucepan and whisk continuously until combined and the flour is no longer raw (approx.10 minutes).

When the potatoes are ready, ensure both potatoes and velouté are extremely hot. Combine potatoes and velouté in a mixing bowl. Add curds and stir, allowing the curds to melt in residual heat.

Serve hot and enjoy!

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