Poutine - One of Canada's traditional dishes
As soon as you arrive in Canada, settle down and begin your life as an expat, you can start sampling some of the local food favourites, which include Poutine, Butter Tarts and Smoked Salmon.
Poutine is a comfort food found in Canada. It is a dish composed of potato fries, cheese curds, and topped with gravy.
Considered fast food, Poutine is found throughout Canada and in some U.S. states. In fact, it is sold in some outlets of fast food chains like McDonald's, KFC and Wendy's. It is also readily available at food shops, pubs, hockey arenas and roadside food wagons.
Today our featured recipe is from Ricardo Cuisine.
Photo credit: Ricardo Cuisine
If you are willing to try making this popular dish at home you can use this recipe.
- 6 large russet potatoes, peeled and cut into 1/4-inch (1/2-cm) thick sticks
- 1 1/2 lbs (675 g) cheese curds
- 1/2 recipe Brown Gravy Sauce, hot (see Brown Gravy Sauce for Poutine and Hot Chicken)
- Canola oil
Ready in Total Time: 1 hr. 15 min.
- Prep Time = 30 min.
- Cook Time = 15 min.
- Soaking time = 30 minutes
- In a large bowl, soak the potatoes in cold water for about 30 minutes or up to 24 hours in the refrigerator.
- Preheat the oil in the deep fryer to 170 °C (325 °F). Place a wire rack on a baking sheet.
- Drain and pat the potatoes dry with a clean cloth and place them in the deep fryer basket. Place the basket into the hot oil and cook for about 2 minutes
- Drain and scatter the fries on the wire rack. Let cool. Increase the deep fryer oil temperature to 180 °C (350 °F).
- Place the potatoes into the fryer and fry for 2 to 4 minutes or until the fries are golden brown. Remove the fries from the fryer and drain on the rack or paper towels. Sprinkle with salt and keep in a warm oven, if necessary.
- Divide the fries onto four plates, top with the cheese and sauce.
For the full preparation method and instructions and much more recipes visit Ricardo Cuisine.com
Have you ever eaten Poutine? We would love to hear from you about your experience. Do you have another version of this recipe?
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