Galvaude Chicken croquettes and honey sauce Italian submarines Pogos without frying A little healthier ice cream Ice cream sandwiches

Batch cooking July 2022

0 comments
  • 1 lb (450 g) potatoes (or butternut squash for the adventurous version of galvaude)
  • 2 cups (500 ml) iceberg lettuce
  • 2 ripe tomatoes
  • 2 tbsp (30 ml) grated fresh ginger (for the adventurous version of ice cream)
  • 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)
  • 1 cup (500 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)
  • ¼ to ½ cup (60 to 125 ml) Italian dressing
  • 4 tbsp (60 ml) sugar
  • ½ tsp (3 ml) baking soda
  • 2 tbsp (30 ml) chocolate chips
  • ¼ cup (60 ml) cocoa powder
  • ½ cup (125 ml) brown sugar
  • ½ tsp (3 ml) powdered ginger (for adventurous version of ice cream sandwiches)
  • Bakery section:
  • 4 submarine buns
  • 12 small tortillas
  • Cheese section:
  • 1½ cups (about 250 g) cheese curds
  • 1 cup (250 ml) shredded mozzarella cheese (or 1 ball of mozzarella di bufala for the adventurer version of Italian submarines)
  • Delicatessen section:
  • 150 g (⅓ lb) sliced ​​pepperoni
  • Butchery section:
  • 450 g (1 lb) boneless, skinless chicken breasts
  • 300 g (⅔ lb) fondue beef
  • 1 pack of 12 hot dog sausages or a veggie version to taste
  • Dairy products section:
  • 9 eggs
  • ¼ cup (60 ml) plain Greek yogurt
  • 4 cups (1000 ml) 15% cream
  • ¼ cup (60 ml) butter
  • Frozen products section:
  • 1 cup (250 ml) frozen peas
  • 6 cups (1500 ml) frozen berries
  • The remains:
  • 2 cups (500 ml) shredded cooked chicken

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat oven to 400°F.
    2. Wash 1 lb (450 g) potatoes and cut them into small sticks. This is where the adventurous can replace the potatoes with butternut squash.
    3. 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.
    4. 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.
    5. Shred 2 cups (500 ml) cooked chicken and place in a bowl.
    6. 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.
    7. 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.
    8. 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.
    9. In a deep plate, beat 2 eggs. Set aside.
    10. Dip each piece of chicken in the eggs and then in the chip crumbs.
    11. 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.
    12. 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.
    13. In a small bowl, beat 2 eggs and set aside.
    14. Using a pastry brush, brush 12 small tortillas with egg, on one side only.
    15. 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.
    16. Cut both ends of the pogos to remove excess tortillas.
    17. Place on a non-stick baking sheet and bake for 15 minutes or until the pogos are golden brown. Turn halfway through cooking.
    18. Remove from oven, remove toothpicks and insert a wooden stick into each pogo. Serve with your favorite condiments.
    19. In a skillet, heat 2 tbsp (30 ml) olive oil and cook 300 g (⅔ lb) fondue beef over medium-high heat for 1 minute on each side or until cooked through. Season with salt and pepper to taste. Set aside.
    20. Open 4 submarine buns and top with cooked beef, 150 g (⅓ lb) sliced ​​pepperoni and 1 cup (250 mL) shredded cheese. This is where the adventurous can replace the shredded cheese with a ball of sliced ​​mozzarella di bufala.
    21. Place the filled buns in the refrigerator before baking. All you have to do is bake them at the right time.
    22. Chop 2 cups (500 ml) iceberg lettuce and slice 2 tomatoes. Reserve in the fridge to garnish your submarines at the appropriate time.
    23. Place the rack in the center of the oven.
    24. In a bowl, mix ½ cup (125 ml) flour, ½ tsp (3 ml) baking soda and a pinch of salt. Set aside. This is where the adventurous can add ½ tsp (3 ml) powdered ginger to the flour mixture.
    25. In the microwave, melt 2 tbsp (30 ml) chocolate chips and ¼ cup (60 ml) butter. Add ¼ cup (60 ml) cocoa powder and mix well. Set aside.
    26. In a large bowl, using an electric mixer, beat 3 eggs and ½ cup (125 mL) packed brown sugar for 3 minutes or until doubled in volume. Stir in dry ingredients and chocolate mixture.
    27. Line a baking sheet with parchment paper and spread the dough evenly on the sheet.
    28. Bake for 5 minutes or until a toothpick inserted in the center of the cookie comes out clean. Let cool for 15 minutes.
    29. Place in a food processor, 2 cups (500 ml) of 15% cream, 1 egg white, 3 cups (750 ml) of frozen berries and 2 tbsp (30 ml) of sugar. Blend until smooth. It is at this stage that adventurers can add 1 tbsp (15 ml) of grated fresh ginger before blending in the food processor.
    30. Store the mixture in the freezer in a large bowl with a lid or in individual portions.
    31. Repeat step 29, this recipe will be used as a filling for ice cream sandwiches.
    32. Cut the biscuit into 12 equal rectangles.
    33. Spread the ice cream on 6 cookies without breaking them.
    34. Add the remaining 6 cookies on top of the ice cream to form sandwiches. Remove excess ice cream with a knife.
    35. Place the sheet of ice cream sandwiches in the freezer for at least 1 hour before serving or wrapping individually.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 food processor
    • 1 electric mixer
    • 1 wooden spoon
    • 1 large non-stick frying pan
    • 1 cauldron
    • 2 large baking sheets
    • Empty containers (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.