Guys in this episode, you’ll be opportune to learn how to make the bestpoutine recipes at home. These recipes will blow your mind! So don’t go anywhere.
Introduction
Nothing makes Canada Day more enjoyable than a plate of real Canadian poutine! Crispy potato fries are covered with warm, delectable gravy and topped with squeaky cheese curds. My favourite comfort meal is poutine, and I’m sure it will become yours as well!
Check out our list of poutine ingredients at the end of this article.
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The potatoes should first be peeled before being sliced and then cut into equal pieces. Put them in a basin of ice water to stop oxidation.
Wash the sliced potatoes at least 3 times or until the water runs clear. Drain them when they are clean. After the last drain, lay the fries on a paper towel and wipe dry with another paper towel. Leave to thoroughly dry on a paper towel.
Fry the fries in batches for about 7-8 minutes, or until they just start to brown, in 325F vegetable oil in a heavy-bottomed pot.
Drain excess oil from the french fries and place the fries in a cooling rack while spreading them in a single layer and set on a rimmed baking sheet. Continue the process until all of the potato fries are par-fried. Allow 30 minutes for cooling.
Repeat this process in batches for 4-5 minutes, or until they are golden brown and crispy, in 350°F hot oil.
Drain the fries of excess oil and lay them back on the wire rack before transferring them to a bowl to the season with salt.
For the Gravy
Melt the unsalted butter in a medium saucepan over medium heat until it is just bubbling.
Toss in the all-purpose flour and with a whisk, mix for 2 minutes or until the mixture turns a little brown.
Whisk together the beef stock, Worcestershire sauce, onion powder, garlic powder, oregano, basil, salt, and pepper.
Allow the gravy to simmer until the beef bouillon has dissolved and the sauce begins to thicken.
To the cornstarch, add the water to create a slurry and add it to the gravy.
The gravy will thicken quickly and have a nice glossy texture. Reduce the heat to low and continue to cook until ready to serve.
Assembly
Fill your serving dish with fries and top with cheese curds. Ladle on hot gravy and top with freshly cracked black pepper and parsley.
That is it guys for this recipe authentic Canadian Recipe.
2. Melt 75g butter over medium heat, then stir in 1 tbsp flour. Pour in 1/2 cup of milk, 1.5 teaspoons of tomato paste, and 1 teaspoon of Worcestershire sauce.
3. Mix thoroughly and add salt to taste. Cook while stirring until smooth and thick.
4. To 340 F/170 C, heat the oil. Potatoes should be fried for five minutes in a deep fryer, remove and allow the fries to cool. Then fry again for ten more minutes at 320 F/160 C.
This recipe is your guide to making the perfect maple bacon poutine. So make sure you read right through and follow the steps. I will also provide you with a link so you watch the step-by-step process.
Ingredients
4 baked potatoes
Olive oil
1 tbsp Smoked paprika
1 tbsp Garlic Salt
4 strips of bacon chopped up
4 slices of peameal bacon chopped
1 tbsp butter
1 garlic clove minced
2 cups of stout beer
1 tbsp mustard
1 tbsp Worcestershire
1 tbsp maple syrup Salt
Cheese curds
Green onions
LA ESPAÑOLA First Cold Pressed Extra Virgin Olive Oil, 2 Liter
The first step is to cut each potato lengthwise into four slabs. Next, slice each slab into fries that are approximately a centimetre thick.
Put the fries in a dish of cold water to keep them crisp. Drain the fries and pat them dry before using. This will make sure that the oil and spices will adhere.
Set the oven to 400 degrees Fahrenheit. Add the paprika, garlic salt, and a few tablespoons of olive oil to the dish of fries.
Roll the fries around in the coating to coat evenly. To guarantee that the fries get crispy, spread them out on two baking sheets, ensuring each fry is in touch with a sheet.
For 50 minutes, cook the fries. Flip the fries and rotate the trays every 20 minutes. For a tip, use a thin spatula to lift the fries off the oven pan so you can turn them.
Fry both types of bacon in a non-greased skillet over medium-high heat to begin making the gravy while the fries are cooking. Once crispy, remove the bacon and let it cool on a dish with a paper towel covering. Maintain the grease.
Add the butter to the bacon fat for the sauce or gravy and let it melt. Once the flour is added, mix until paste forms. Stir while adding the garlic until it begins to smell.
Finally, stir in the beer, mustard, Worcestershire sauce, maple syrup, and salt to taste. Allow thickening over low heat.
Layer the fries, cheese curds, and bacon bits on one baking sheet to make the poutine. Then pour in the gravy and return to the oven for 5 minutes, or until the cheese is melted.
In order not to miss out on anything, please watch this video
3. Oven Fry Poutine With Mushroom Gravy
Classic Poutine Recipes
Ingredients
4 Servings of French Fries made from 4 Potatoes
1 tbsp Flour
8-12 medium Mushrooms
1 cup Vegetable Stock
1 small Onion
1 cup Cooking cream
1 tsp Butter
1 cup Grated/diced Cheese
1 tsp Salt Pepper
2 scallions, sliced
Steps
Peel and slice the mushrooms.
Dice the onion.
Heat a pan and melt the butter.
Add the onion and the spices to the butter and sauté it.
Add the mushrooms.
When the mushrooms start to shrink a little, add the flour.
Mix well after adding the flour, then add the onion.
As soon as the flour and vegetable stock have been combined, pour the cooking cream and stock over them.
Cook it for 10-15 minutes, depending on how you like your mushrooms. If you like it firmer, cook it for 10 minutes, if you like it softened and completely cooked, cook it for 15-20 minutes.
Stir it from time to time.
Serve it with the French Fries with cheese.
4. Vegetarian Poutine Recipe
Best Poutine Recipe Ever
Ingredients
4 small or 2 large Russet potatoes
3 tbsp olive oil
2 tbsp butter, salted
2 tbsp all-purpose flour
1 cup vegetable broth
1/2 lb cheese curds
Procedure
Preheat the oven to 450ºF.
Potatoes should be scrubbed before being cut into chiffon with their skins still on. Put in a large basin with cold water, cover, and refrigerate for an hour. When cooked, the french fries will be more crispy since part of the starch will have been removed.
Potatoes are spread out on a baking pan after being dried off and drained of water. When golden brown and crispy, toss with olive oil and bake for 35 to 40 minutes, rotating once or twice.
In a medium saucepan, warm the butter and flour over low heat until it begins to froth. Add the vegetable stock gently while whisking constantly with a wire whisk. Stirring regularly, simmer for 15 minutes or until the gravy has thickened.
In a medium saucepan, warm the butter and flour over low heat until it begins to froth. Add the vegetable stock gently while whisking constantly with a wire whisk. Stirring regularly, simmer for 15 minutes or until the gravy has thickened.
When the fries are done cooking, take them out of the oven and arrange them on a serving platter. Cheese curds are placed on top, followed by gravy. Serve hot.
Poutine Ingredients
Below are a couple of poutine ingredients to help you create the best poutine recipe at home.
Now that we are done with our top 5 collections of traditional Canadian poutine recipes, let’s hear from you in the comments section which of these recipes is your favourite and you’ll love to try it at home.
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