3 Truly Canadian Recipes June 17, 2020
Let’s be real — Canadian food is EPIC! From sweet to savoury, we’ve got 3 Canadian recipes that you just moose try.
Iconic as it is delicious, peameal bacon is the breakfast food that keeps on giving. So we went ahead and made an equally epic breakfast sandwich.
- 500g Peameal Bacon
- 1/2 Cup Monterey Jack Cheese
- 113g Sliced Onions
- 4 Tablespoons Mayonnaise
- 1 Tablespoon Smoked Paprika-Garlic Blend
- 4 Artisan Buns
- 2 Tablespoons Whole Grain Mustard
- 4 Eggs
- 1 Teaspoon Sugar
- 2 Tablespoon Butter
- Salt & Pepper
- Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then the onions. Cook, stirring often, until slightly softened, 2-3
min. Add 1 teaspoon sugar and season with salt. Cook, stirring occasionally, until the onions are dark golden-brown, 7-8 min. Remove pan from the heat and transfer onions to a
small bowl. Carefully wipe pan clean.
- Heat the same large non-stick pan over medium heat. When the pan is hot, add 1 tablespoon oil, then the bacon. Sprinkle over the spice blend. Cook until golden-brown, 2-3 min per side. Be careful not to over-crowd the pan! Transfer to a plate and cover to keep warm.
- Heat a medium a non-stick pan over medium-low heat. When the pan is hot, add 2 tablespoons butter. Swirl to melt. Crack 4 eggs into the pan. Season with salt and pepper. Cook, covered, until the white of the egg is set 2-3 min. The yolk will still be runny!
- Meanwhile, cut the buns in half and arrange them on another baking sheet cut-side up. Divide the cheese over the top buns. Toast in the middle of the oven until just golden and the cheese has melted, 3-4 min. Keep your eye on them so they don’t burn!
- Meanwhile, in another small bowl, stir together the mustard and mayo. Spread the mustard-mayo on the toasted bottom buns, then top with the bacon and caramelized onions. Top each sandwich with an egg
We took this famous Quebec dish and gave it a HelloFresh twist. Halloumi cheese makes a perfect squeaky alternative to cheese curds.
- 200g Halloumi Cheese
- 660g Russet Potatoes
- 2 Packs Beef Broth Concentrate
- 14g Chives
- 6 Tablespoon Sour Cream
- 7g Thyme
- 1 Tablespoon Cornstarch
- 56g Onion, sliced
- 2 Tablespoon Butter
- Salt & Pepper
- Cut potatoes into 1/2-inch matchstick fries. Over two baking sheets, toss fries with 1 tablespoon oil (1 tablespoon per sheet). Season with salt and pepper. Roast next to each other, in the middle of the oven, until fries are golden-brown, 25-28 min.
- Meanwhile, thinly slice the chives. Strip 1 tablespoon thyme leaves from the stems. Cut the halloumi into 1-inch cubes. Rinse the halloumi, in a strainer, under cold water and pat with paper towel. Set aside. Heat a large non-stick pan over medium-high heat. When the pan is hot, add the halloumi cubes to the dry pan. Cook until golden-brown, 1-2 min per side. Transfer the cooked halloumi to a plate.
- Add 2 tablespoons butter to the pan then the onions and thyme. Cook, stirring often until the onions have softened 2-3 min.
- In a small bowl, whisk together cornstarch and 2 cups water. Add cornstarch mixture and broth concentrates to pan with the onions. Cook, whisking, until combined, 2-3 min. Season with pepper. Remove from heat and stir in the sour cream.
- Divide the fries between bowls. Top with the halloumi cubes. Spoon over the onion gravy. Sprinkle over the chives.
Here’s 4 more poutine recipes — just poutine it out there!
Hailing from Nanaimo, BC, this sweetest of our Canadian recipes is filled with graham crackers, custard, and decadent chocolate. YUM!
- 1/4 Cup Cocoa Powder
- 1/2 Cup Granulated Sugar
- 1/4 Teaspoon Salt
- 1 1/4 Cup Graham Cracker Crumbs
- 1 Cup Sweetened Coconut
- 1/2 Cup Unsalted Butter
- 1/2 Cup Unsalted Butter, room temperature
- 1/4 Cup Vanilla Custard Powder
- 2 Cups Icing Sugar
- 1/8 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Milk
- 1 Cup Dark Chocolate Chips
- 1 Tablespoon Unsalted Butter
- Preheat the oven to 350°F (to bake the bottom layer). Start baking when the oven comes up to temperature! Line an 8 X 8 baking dish with parchment paper.
- In a medium bowl, whisk together the cocoa, sugar, salt, coconut and graham cracker crumbs. Set aside. In a microwavable bowl, microwave ½ cup unsalted butter on high for 30 sec and stir. If the butter is still not melted, microwave for 10 sec more and stir again. When the butter is fully melted, pour it into the bowl with the cocoa-graham mixture. Stir together until all the ingredients are coated in the butter and are fully combined. Transfer the mixture to the bottom of the parchment-lined pan. Press firmly into a solid layer covering the bottom of the pan. (TIP: Use the palm of your hand, or a wooden spoon!)
- Bake, in the middle of the oven, until warm and slightly crispy, 6-8 min. Chill in the fridge, until cool to touch, 10 min.
- In a large bowl, cream together the remaining ½ cup butter, vanilla custard powder, icing sugar and 1/8 tsp salt until it forms a light-yellow paste, 3-4 min. Add the milk and vanilla extract. Continue to beat until the mixture is smooth and pale yellow, 6-7 min. Spread evenly on the chilled bottom layer. Return to the fridge.
- In a microwavable bowl, microwave the dark chocolate chips on high for 1 min., stirring after 30 sec. Once the chocolate is melted, add 1 tbsp unsalted butter. Stir until melted and completely blended with the chocolate. Spread the chocolate evenly over the filling layer. Return to the fridge for 2-3 hours or until firm, before cutting into bars.