
Mini batch cooking July 2022
Les Belles Combines 0 comments
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)