Galvaude Poutine

Mini batch cooking July 2022

0 comments
  • 1 lb (450 g) potatoes (or butternut squash for the adventurous version of the galvaude, a poutine topped with chicken and peas)
  • Dry goods section:
  • ¾ cup (190 ml) olive oil
  • 1 tbsp (15 ml) smoked paprika
  • 2 to 3 cups (500 to 750 ml) poutine gravy
  • 1 tbsp (15 ml) sriracha sauce (for the adventurous version of the chicken nuggets)
  • ½ cup (125 ml) all-purpose flour
  • 4 cups (1000 ml) BBQ chips
  • ¼ cup (60 ml) mayonnaise
  • 1 tbsp (15 ml) Dijon mustard
  • 2 tbsp (30 ml) honey
  • ¼ cup (60 ml) ketchup (for the adventurous version of the no-fry pogos, Quebec-style corn dogs)
  • Bakery section:
  • 12 small tortillas
  • Cheese section:
  • 1½ cups (about 250 g) cheese curds
  • Meat section:
  • 450 g (1 lb) boneless, skinless chicken breasts
  • 1 package of 12 hot dog sausages or a veggie version, to taste
  • Dairy section:
  • 4 eggs
  • ¼ cup (60 ml) plain Greek yogurt
  • Frozen foods section:
  • 1 cup (250 ml) frozen peas
  • Leftovers:
  • 2 cups (500 ml) shredded cooked chicken

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat the oven to 400°F.
    2. Wash 1 lb (450 g) potatoes and cut them into small sticks. This is when adventurous eaters can replace the potatoes with butternut squash.
    3. In a large bowl, toss the potato sticks with 3 tbsp (45 ml) olive oil and 1 tbsp (15 ml) smoked paprika. Season with salt and pepper to taste.
    4. Spread the potato sticks on a non-stick baking sheet and bake for 30 minutes or until the potatoes are golden brown. Flip the fries two or three times during cooking. Store in the fridge.
    5. Shred 2 cups (500 ml) cooked chicken and place in a bowl.
    6. Add 2 to 3 cups (500 to 750 ml) poutine gravy and 1 cup (250 ml) frozen peas. Mix well and keep in the fridge. Reheat before serving over fries with cheese curds.
    7. Cut 450 g (1 lb) chicken breasts into 2 cm x 2 cm cubes. Place in a large bowl and toss with ½ cup (125 ml) flour. Set aside.
    8. In a food processor, grind 4 cups (1000 ml) BBQ chips into crumbs. Place in a shallow dish and add pepper to taste. Set aside.
    9. In a shallow dish, beat 2 eggs. Set aside.
    10. Dip each piece of chicken in the eggs, then in the chip crumbs.
    11. In a skillet over medium-high heat, heat ¼ cup (60 ml) olive oil and cook the chicken nuggets for 15 minutes or until cooked through. Turn them regularly while cooking.
    12. In a small bowl, mix ¼ cup (60 ml) mayonnaise, ¼ cup (60 ml) plain yogurt, 1 tbsp (15 ml) Dijon mustard and 2 tbsp (30 ml) honey. Season with salt and pepper to taste. Serve with the nuggets. This is when adventurous eaters can add 1 tbsp (15 ml) sriracha sauce to the mayonnaise mixture.
    13. In a small bowl, beat 2 eggs and set aside.
    14. Using a pastry brush, brush one side of 12 small tortillas with egg.
    15. Place a sausage at the bottom of each tortilla and roll up tightly. Secure with a toothpick if needed. This is when adventurous eaters can add 1 tsp (5 ml) ketchup on each sausage before rolling.
    16. Trim both ends of the pogos to remove the excess tortilla.
    17. Place on a non-stick baking sheet and bake for 15 minutes or until the pogos are golden brown. Flip halfway through.
    18. Remove from the oven, take out the toothpicks and insert a wooden stick into each pogo. Serve with your favourite condiments.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 food processor
    • 1 large non-stick skillet
    • 1 pot
    • 1 large baking sheet
    • Empty containers (for storage or freezing)

    Leave a comment

    Please note, comments need to be approved before they are published.

    This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.