Castle UA Cookbook v8

POUTINE FRIES

YIELD

INGREDIENTS

QUANTITY NOTES

Fries

2,500 g

10 Portions

Grated Mature Cheese Pico de Gallo Salsa

500 g 250 g

Fresh Chives

50 g

Chipotle & Lime Mayo Nacho Cheese Sauce Tobacco Onions (SR)

500 g 500 ml 5 Each 10 Each

EQUIPMENT

Pulled Short Rib & Beef Brisket

CRITICAL CONTROLS

PREPARATION METHOD

• Prepare the brisket mix as per basic recipe. • Prepare tobacco onions as per basic recipe. • Finely chop chives.

Recipe.3348654

POUTINE FRIES

INGREDIENTS

NOTES QUANTITY

Fries

250 g

Grated Mature Cheese Pico de Gallo Salsa

50 g 25 g

Fresh Chives

5 g

Chipotle & Lime Mayo Nacho Cheese Sauce Tobacco Onions (SR)

50 g

50 ml

0.5 Each

Pulled Short Rib & Beef Brisket

1 Each

CRITICAL CONTROLS

CROCKERY

COOK EQUIPMENT

SERVICE METHOD & PRESENTATION

• Place the fries in the fryer and cook until crisp and golden, once cooked drain and season with salt and pepper. • Place the brisket mix into the microwave for approx 30 seconds. • Place tobacco onions onto a tray and put under over head grill, until warm. • Place fries on the plate. • Zig zag nacho sauce on top of fries. • Top with with brisket mix and grated cheese and place under over head grill until cheese has melted. • Finish with a drizzle of chipotle mayo, tobacco onions, pico de gallo salsa, then sprinkle chives on top. • Serve as illustrated.

TAKEAWAY NOTES •

PACKAGING

Recipe.3348654

67 Loaded Tots & Fries