Indian Style Halloumi Poutine
with spinach purée, pickled onion, cilantro and chili pepper
Informations supplémentaires
35 min.
|
719 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Preheat the oven to 425°F. Cut the potatoes into medium-thin fries. Place on a baking sheet lined with baking paper. Add a drizzle of oil, salt and pepper. Bake in the oven for 25-30 minutes or until browned.
2. Setup
Thinly slice the onion. Chop the cilantro. Cut the halloumi into small cubes or tear it into pieces by hand to look like poutine cheese. Thinly slice the chili pepper.
3. Pickle the onion
Put the onion in a bowl. Add 1/2 cup of water, ¼ cup of vinegar, a pinch of salt and 1 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the onion and let marinate.
4. Make the demi-glace sauce
Put the demi-glace in a saucepan with 1 2P | 1.5 3P cup of water and half of the garam masala. Bring it to a boil. Reduce the heat to medium and let it simmer 4-6 minutes or until the sauce thickens. Add salt and pepper to taste.
5. Make the spinach purée
Heat up a drizzle of oil in a skillet over medium-high heat. Cook the spinach for 1-2 minutes or until it begins to wilt. Remove from the pan and put in a container with the remaining garam masala, 1 2P | 2 3P tbsp. of yogurt, salt and pepper. Use a blender to puree everything.
6. Plate your dish
Serve the fries and garnish with the spinach puree, the halloumi, the yogurt, the pickled onion, the demi-glace, the cilantro and the chili pepper
. Bon appétit!
800gYellow Potato(es)
200gHalloumi Cheese
45gDemi-Glace
7.5gGaram Massala Powder
0.5unitCilantro
80gBaby Spinach
1unitFresh Chili Pepper
100gGreek Yogourt 2%
0.5unitRed Onion(s)
What you need
Sheet pan, Saucepans, Whisk, Pan, Hand blender, Bowls
719 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
73g
24%
fat
35g
54%
cholesterol
102mg
34%
fiber
11g
44%
protein
32g
saturated
18g
90%
sodium
2018mg
84%
sugar
9g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg