1 lb (450 g) potatoes (or butternut squash for the adventurous version of galvaude)
Dry products section:
¾ cup (190 ml) olive oil
1 tbsp (15 ml) smoked paprika
2 to 3 cups (500 to 750 ml) poutine sauce
1 tbsp (15 ml) sriracha sauce (for the adventurous version of chicken nuggets)
½ cup (125 ml) all-purpose flour
4 cups (1000 ml) barbecue chips
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) Dijon mustard
2 tbsp (30 ml) honey
¼ cup (60 ml) ketchup (for the adventurer version of pogos without frying)
Bakery section:
12 small tortillas
Cheese section:
1½ cups (about 250 g) cheese curds
Butchery section:
450 g (1 lb) boneless, skinless chicken breasts
1 pack of 12 hot dog sausages or a veggie version to taste
Dairy products section:
4 eggs
¼ cup (60 ml) plain Greek yogurt
Frozen products section:
1 cup (250 ml) frozen peas
The remains:
2 cups (500 ml) shredded cooked chicken
3h
1h30
4 portions
Se congèle
Preheat oven to 400°F.
Wash 1 lb (450 g) potatoes and cut them into small sticks. This is where the adventurous can replace the potatoes with butternut squash.
In a large bowl, toss together potato sticks, 3 tbsp (45 mL) olive oil and 1 tbsp (15 mL) smoked paprika. Season with salt and pepper to taste.
Place the potato sticks on a non-stick baking sheet and bake for 30 minutes or until the potatoes are golden brown. Turn the fries two or three times during cooking. Reserve in the refrigerator.
Shred 2 cups (500 ml) cooked chicken and place in a bowl.
Add 2 to 3 cups (500 to 750 ml) of poutine sauce, and 1 cup (250 ml) of frozen peas. Mix well and store in the refrigerator. Reheat before serving on fries with cheese curds.
Cut 450 g (1 lb) chicken breasts into 2 cm x 2 cm cubes. Place in a large bowl and toss with 1⁄2 cup (125 ml) flour. Set aside.
In a food processor, grind 4 cups (1000 ml) barbecue chips into breadcrumbs. Place in a shallow dish and add pepper to taste. Set aside.
In a deep plate, beat 2 eggs. Set aside.
Dip each piece of chicken in the eggs and then in the chip crumbs.
In a skillet over medium-high heat, heat ¼ cup (60 mL) olive oil and cook chicken nuggets for 15 minutes or until cooked through. Turn regularly during cooking.
In a small bowl, mix together 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 croquettes. This is where the adventurous can add 1 tbsp (15 mL) Sriracha sauce to the mayonnaise mixture.
In a small bowl, beat 2 eggs and set aside.
Using a pastry brush, brush 12 small tortillas with egg, on one side only.
Place a sausage at the bottom of each tortilla and roll tightly. Secure with a toothpick if necessary. This is where adventurers can add 1 tsp (5 mL) of ketchup to each sausage before rolling.
Cut both ends of the pogos to remove excess tortillas.
Place on a non-stick baking sheet and bake for 15 minutes or until the pogos are golden brown. Turn halfway through cooking.
Remove from oven, remove toothpicks and insert a wooden stick into each pogo. Serve with your favorite condiments.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 food processor
1 large non-stick frying pan
1 cauldron
1 large baking sheet
Empty containers (storage or freezing)
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