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Canadian Bacon Poutine
2021-04-30
https://www.metro.ca/userfiles/image/recipes/Canadian-bacon-poutine11609.jpg
PT15M
PT25M
PT40M
Preheat oven to 425FLine a large 15”x21” inch baking sheet or two smaller baking sheets with a layer of SpongeTowels®. Spread fried potatoes in an even single layer. The paper towel will absorb moisture and excess oil during baking resulting in a crispier product.Bake in middle rack for 15 minutes, flip fried potatoes with a spatula; remove and discard paper towels.Add mozzarella and jalapeño sticks spaced apart within fried potatoes.Bake further 10 minutes until crispy and mozzarella sticks have begun to ooze cheese.Meanwhile, absorb water from peameal bacon by pressing between 2-3 sheets of SpongeTowels®.Heat oil in a non-stick skillet set over medium high heat, sauté bacon for 2 minutes, add maple syrup and reduce to a sticky glaze; about 1-2 minutes.Arrange hot fried potatoes and cheese sticks in a large shallow bowl or platter. Top evenly with cooked bacon and shredded cheese.Ladle all over with hot poutine sauce and sprinkle with red onion and chopped parsley.Source: Metro
4-6
Metro
5
1
5
5
1 bag (750 g) Irresistibles frozen sea salt gournet fried potatoes
1 box Irresistibles pan battered mozzarella and jalapeno cheese sticks
about 10 slices (300 g) Selection peameal-style bacon, cut into 1'' inch squares
2 tsp. (10 ml) oil
2 Tbsp. (30 ml) Irresistibles dark maple syrup
1 1/2 tasse (350 ml) Irresistibles Au gratin Shredded cheese blend
1 can (398 ml) Selection Poutine sauce, heated
1/4 small red onion, cut into 1'' long julienne slices
3 Tbsp. (45 ml) chopped parsley
SpongeTowels®
Canadian Bacon Poutine
4-6
main course
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME
Ingredients
-
1 bag
(750 g)Irresistibles frozen sea salt gournet fried potatoes
-
1 box
Irresistibles pan battered mozzarella and jalapeno cheese sticks
-
about 10 slices
(300 g)Selection peameal-style bacon, cut into 1'' inch squares
-
2 tsp.
(10 ml)oil
-
2 Tbsp.
(30 ml)Irresistibles dark maple syrup
-
1 1/2 tasse
(350 ml)Irresistibles Au gratin Shredded cheese blend
-
1 can
(398 ml)Selection Poutine sauce, heated
-
1/4
small red onion, cut into 1'' long julienne slices
-
3 Tbsp.
(45 ml)chopped parsley
-
SpongeTowels®
Preparation
Preheat oven to 425F
Line a large 15”x21” inch baking sheet or two smaller baking sheets with a layer of SpongeTowels®. Spread fried potatoes in an even single layer. The paper towel will absorb moisture and excess oil during baking resulting in a crispier product.
Bake in middle rack for 15 minutes, flip fried potatoes with a spatula; remove and discard paper towels.
Add mozzarella and jalapeño sticks spaced apart within fried potatoes.
Bake further 10 minutes until crispy and mozzarella sticks have begun to ooze cheese.
Meanwhile, absorb water from peameal bacon by pressing between 2-3 sheets of SpongeTowels®.
Heat oil in a non-stick skillet set over medium high heat, sauté bacon for 2 minutes, add maple syrup and reduce to a sticky glaze; about 1-2 minutes.
Arrange hot fried potatoes and cheese sticks in a large shallow bowl or platter. Top evenly with cooked bacon and shredded cheese.
Ladle all over with hot poutine sauce and sprinkle with red onion and chopped parsley.
Source: Metro
Source :
Metro
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