Canteen Culture Feature - Week 6

Your VP for Diversity and Inclusion, Bobbie, has been working hard on diversifying the food in our canteens alongside the wonderful people of the DCU Canteen! Each week there will be a special dish from a new country 🌍

You can get your Canteen Culture Feature meal for €5 plus a bottle of water in the Main Restaurant on the Glasnevin campus!



This week’s dish: Canadian Poutine

It is widely accepted that poutine was invented in 1957 when a trucker asked Fernand Lachance to add cheese curds to his fries in Warwick, Que. 2. “Poutine” is Quebec slang for “a mess.”

 Ingredients

  • 3 tbsp unsalted butter

  • 1 onion peeled and finely sliced

  • 6 tbsp plain all-purpose flour

  • 1 1/4 cups (300ml) good quality chicken stock

  • 1 1/4 cups (300ml) good quality beef stock

  • 1/4 tsp salt

  • 1/4 tsp black pepper 

  •  (200g) fresh mozzarella - or if you can find them, fresh cheese curds

  • 1 bag of frozen French fries

  • 4 sirloin steaks or 4 chicken breasts  

Method 

  • Add your butter & the onion to a large saucepan over a medium-high heat and cook for 10 minutes, until the onion is softened and lightly caramelized

  • Sprinkle on the flour and stir together to form a roux.

  • Add the chicken stock, a splash at a time, whilst stirring with a whisk until you get a thick sauce.

  • Stir in the beef stock, salt and pepper. Simmer away until you get the consistency of your liking 

  • Place fries in oven according to cooking instructions on the packet

  • Slice your chicken or beef into strips and fry in a hot frying pan, once cooked allow to rest, bring your gravy back to the heat 

  • Add the remaining chips and the remaining mozzarella, then pour over more gravy. Sprinkle over a pinch of salt and pepper and serve.