14 March 2019 • Content team
Cooking around the world: Darren’s Poutine
At The Hague University of Applied Sciences, we like to look beyond borders. This starts very close to home. After all, our school is a melting pot of more than 140 different nationalities. We talk with each other, learn from each other, and eat with each other – all of which are good steps towards world citizenship.
“This dish represents what Canada is: very multicultural. Canada takes many asylum seekers and refugees from all over the globe. There are people from pretty much every part of the world. All these nationalities influence our culture, especially the food. Even the name of this dish, Poutine, is a corruption of the English word pudding. The authentic Poutine is to be had in the Provence of Quebec as that’s where it was created in the 1950s by a French restaurateur.”
Ingredients for 3 servings:
– 4 large potatoes cut into fries
– 50 grams butter
– 2 tablespoons (enough to thicken) flour
– 1 vegetable bouillon tablet (although any kind of bouillon tablet works)
– 125 grams mozzarella or other soft cheese for better melting
– 125 grams soft Turkish white cheese
– 1 clove of garlic
– Half an union or a shallot
– Frying oil for the fries
– Green unions
How to prepare:
Put the fries in to fry. Mince the garlic and chop the union/shallot. Melt some butter in a saucepan and cook the union/shallots and garlic on low heat until softened. If the fries are golden brown, remove fries and put into paper towel-lined pan and put in the oven on low heat to keep warm. Make the gravy by adding some vegetable stock: then mix the flour until a satay sauce-like consistency. Let it bubble not boil: stir consistently. Don’t let it burn. Layer the fries and the cheese. Add pepper to taste as the gravy is usually pretty salty. Pour gravy over fries. Chop green onions and sprinkle over fries. Serve hot.
See below how Darren prepares this meal.