Canadian cuisine has two major influences, French and English, but only one star dish: POUTINE!
If you have come to study or work in Canada, it is a dish that you have to learn to cook. Poutine is a typical dish of Quebec and besides that it is scrumptious, and it is very easy to prepare!
Surprise your visitors, friends, and family, by cooking this recipe from MasterChef Canada. Delight their palates with a tasty homemade Poutine. It is a dish that never fails!
Here we go!
5 Potatoes peeled and cut into canes of one centimetre approx.
Vegetable oil for frying
Fresh grain cheese (little cured cheddar or mozzarella)
* You can invent your own recipe of Poutine mixing both cheeses or adding another cheese that you like more and be of the same style.
Meat sauce (turkey, chicken or veal)
1 tablespoon butter
1 Tablespoon flour
500 ml of broth
1 tablespoon of meat juice (optional)
* Meat sauce can be cooked or bought directly at the supermarket. If you are a good cook you can prepare the sauce adding the meat (I would add some vegetables too) and cook in a soup pot with water until the broth is tasty.
Heat the broth and reserve.
Melt the butter in a casserole and add the flour stirring so that lumps do not form. Add the hot broth to the mixture stirring all the time.
Maintain a gentle boil stirring for approximately 5 minutes. The sauce has to thicken but not excessively.
Heat a pan with enough oil to cover the potatoes. (I recommend olive oil). When the oil is hot, add the potatoes and fry until they are well browned.
When the potatoes are ready they are put in the container, plate or bowl that is going to be served.
The cheese is added.
The hot meat sauce is added.
This recipe is the Original. Although, if you live or have visited Canada, you will have seen that there are many versions of Poutine. With meat, with different sauces, with sausage, with bacon, chicken, vegetables … Now you know how to cook all of them!
Create your own poutine adding the ingredients that you like and remember that this is a dish that should be cooked just before eating so that the potatoes do not soften too much with the sauce.