Canadian Main Course Recipe

Canadian Main Course Recipe – When it comes to street food in the world’s big cities, New York has pizza, Berlin has currywurst, Tokyo has takoyaki, and Montreal? Well, of course, that’s poutine! As you travel through town, you might wonder here and there what strange things people have on their plates. But don’t let the looks fool you! There’s a good reason why poutine is such a popular dish today. This is not a phenomenon from the country’s second largest city. What started in Quebec has now essentially become Canada’s national dish.

Poutine is as simple as it is delicious. French fries served with cheese curds and hot brown gravy is a street food. Traditionally, thick-cut potatoes are fried – sometimes even twice – to create a crunchy texture on the soft inside. This is important so that the fries stay crispy and don’t get soaked in gravy instantly. The cheese of choice is usually cheddar, which doesn’t melt easily and comes with a nice, cheesy consistency.

Canadian Main Course Recipe

Canadian Main Course Recipe

Today, you’ll find this Canadian classic at almost any fast food joint across the vast country. Even McDonald’s and Burger King are on their menu. But if you’re looking for something more sophisticated, hunt down one of the specialty poutine restaurants. These, called poutinaries, take the basic idea to the next level. A wide variety of toppings are available for unusual combos, including mushrooms, sauerkraut, pickles, onions, ground beef, pork and more. Of course, you don’t have to stick to traditional brown gravy there. Sauces like tomato, garlic and sour cream will satisfy every gobbler.

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Well, the name poutine connotes what most people, quite frankly, think of when they see the dish for the first time. Something between “mess” and “left-over stew,” it’s somewhat disgusting, very intriguing, and delicious all at the same time.

Somewhere in rural Quebec in the 1950s, someone first messed with the delicacy. The most common story took place in the small town of Warwick. According to legend, regular Eddy Leynes at Le Café Ideal Fernand Lachance asked for something that wasn’t on the menu – fries with sour cream and cheese curds. The owner’s response: “Ça va faire une maudite poutine”, French for “this will make a big mess”. But back then, gravy wasn’t part of the initial combo. Apparently, it was added later to keep the fries warm longer.

Despite this popular myth, other towns in the area such as Drummondville or Victoriaville also claim to be the cradle of popular street food. Whoever ultimately invented it, the local specialty quickly found favor with the masses and spread across Canada.

Now, if you’re one of those people who can’t wait to shove some poutine in your mouth after reading this, we definitely suggest heading to Canada and getting your dose of the extraordinary potpourri of ingredients. But since cravings don’t disappear when you’re short on time or travel budget, we’ve posted a delicious recipe below to make your own at home. The recipe resembles a version served at one of our favorite poutine joints in Montreal. We hope you love it as much as we do!

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1 pack french fries (or 10 potatoes) canola oil 30g starch 90g butter 60g flour 2 garlic cloves 550ml beef stock 300ml chicken stock black pepper 300g cheddar 1-2 chicken breasts 2 chorizos

For the gravy, dissolve the starch in 30 ml of water, melt the butter in a pan and add the flour. Cook for about 5 minutes, stirring constantly, until golden in color. Now add the minced garlic and now stir in the roux starch and beef and chicken stock. Cook for a few minutes to thicken the gravy. Finally, season with salt and pepper. If you have chosen ready-made fries, make them in the oven or in a deep fryer according to the instructions on the packaging. For homemade fries, wash the potatoes and cut them into strips. You can decide for yourself how thick you want the fries to be. Heat a good amount of oil in a large pan and fry the potatoes until they turn golden brown. Take them out and drain them on a paper towel, cut the cheddar cheese into small cubes, and cut the chicken breast and chorizo ​​into small pieces. Heat a little oil or butter in a pan and fry the meat for a few minutes until lightly browned. And chorizo

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Canadian Main Course Recipe

This website uses cookies to improve your experience as you navigate through the website. Among these cookies, cookies classified as essential are stored on your browser as they are essential for the operation of basic functions of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies are stored in your browser only with your consent. You also have the option to opt out of these cookies. But opting out of some of these cookies may affect your browsing experience. Poutine is one of the most popular Canadian dishes, and one that’s easy to make! Crispy fries with gravy and cheese curds.

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There’s nothing better than a classic Canadian lock! Crispy fries coated in a velvety gravy and cheese curd.

Poutine is the Quebec word for “mess”. If you look down at a plate of poutine, it sure looks like a mess, but a delicious mess indeed!

If you already know how great this dish is, and you’re looking for an easy and delicious authentic poutine recipe to make at home, you must try this recipe!

Wash and dry 1 potato. Cut into 1/2” fries or desired thickness. Soak in ice water for 1 hour.

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2 Melt the butter in a sauce pan over medium heat. Add flour and spices. This makes a roux, which will thicken the gravy. Stir continuously and cook for 2-3 minutes.

3 Add the beef broth to the pot. Use a whisk or fork to combine the butter and flour mixture, stirring constantly until evenly combined.

4 Cook for 2-3 minutes or until the gravy bubbles gently and thickens. Remove from heat and cover.

Canadian Main Course Recipe

5 In a large pot or pan over medium heat, heat enough oil to 2″ sides.

Simple Poutine Recipe (a Canadian Classic)

Fry the potatoes for 5-8 minutes or until brown, working in batches of 6. Remove the fries from the oil and drain on a paper towel-lined plate.

7 After all the fries are fried, turn the heat to medium-high. Working in batches, fry the fries again for 1-2 minutes or until golden brown.

8 Remove the fries from the oil and drain on a paper towel-lined plate, adding salt to taste.

9 Add a layer of fries to a dish, top with 2-3 spoonfuls of gravy, cheese curds and more gravy and assemble the poutine.

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Poutine is a wonderful and delicious combination of fries, gravy and cheese curds. It is one of the most iconic Canadian dishes. Being a Canadian food blogger I have to share a recipe for Canadian Poutine!

Tip for Crispest Fries: Soak sliced ​​potatoes in ice water for 1 hour. This pulls the starch out of the potatoes, making them crispier when fried. If you can’t soak for a full hour, soak the fries as long as you can, for example while you prepare the gravy (about 10 minutes) and drain before frying.

Canadian Main Course Recipe

Calories: 404 kcal Carbohydrates: 78 g Protein: 11 g Fat: 6 g Saturated fat: 4 g Polyunsaturated fat: 1 g Monounsaturated fat: 2 g Trans fat: 1 g Cholesterol: 15 mg Sodium: 634 mg 188 mg Fiber: 10 mg Potassium: 10 g Sugar: 3 g Vitamin A: 192 IU Vitamin C: 84 mg Calcium: 66 mg Iron: 4 mg

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This nutritional information is an approximation provided by an online nutrition calculator. See our full nutrition disclosure here.

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