For the gravy
- 500g soup vegetables (carrot, onion, celeriac, leek)
- 1 garlic bulb
- 500g beef bones or 4 cups (1L) beef stock
- 2 Tbsp tomato paste
- 1 Tbsp canola oil
- 2 bay leaves
- 4 juniper berries
- 3–5 Tbsp cornflour
For the chips
- 1kg floury potatoes
- 1 Tbsp plain flour
- 8 cups (2L) canola oil
For the topping
- 225g haloumi
- 2 sprigs flat-leaf parsley
Method
- Preheat the oven to 200°C. For the gravy, wash and coarsely dice the soup vegetables. Place the vegetables, garlic and beef bones on a baking tray and roast for 30 minutes.
- Heat the tomato paste and canola oil in a large saucepan. Deglaze with a little water. Transfer the roast vegetables, beef bones, bay leaves and juniper berries to the saucepan and add 8 cups (2 litres) water. Simmer for 2 hours to reduce the liquid by half. (If using beef stock, simply pour over the roast vegetables – you won’t need the beef bones in this case.)
- Strain the liquid into another saucepan through a fine sieve. Bring to the boil. Dissolve the cornflour in 3 tablespoons cold water and slowly whisk into the gravy until it reaches the desired consistency. Set aside.
- Thoroughly wash the potatoes and cut them into chips. Transfer to a bowl and toss with the flour. Heat the oil to 180°C in a large saucepan. Deep-fry the chips in two batches, stirring occasionally. Cook until golden brown, remove with a slotted spoon and drain on paper towel.
- Divide the chips among serving plates and crumble the haloumi over the top. Pour the warm gravy over the chips and serve immediately, garnished with a little parsley.
Image and text from Taste the Wild by Lisa Nieschlag and Lars Wentrup. Murdoch Books, RRP $49.99. Photo credit © Lisa Nieschlag.
Other recipes:
