If you feel like indulging, why not go the whole hog with crispy bacon bits, caramelised onions, and silky beef gravy, all deliciously poured over a bed of potato fries and mozzarella balls. One bite of this rich, salty, cheesy dish, and you will understand why it’s an all-time Canadian favourite. Naughty, but oh so nice!
Canadian Bacon Poutine
Canadian Bacon Poutine
with caramelised onions & a fresh salad
Hands on Time: 15 - 40 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Beef
- Bocconcini Balls
- Cornflour
- Garlic Clove
- Garlic Cloves
- NOMU Beef Stock
- NOMU Provençal Rub
- Onion
- Onions
- Potato
- Radish
- Salad Leaves
- Spring Onion
- Spring Onions
- Streaky Pork Bacon
- Worcestershire Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
DELICIOUS POMME DE TERRE
Preheat the oven to 200°C. Spread out the Potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven for 25-30 minutes or until cooked through and crisping up, shifting halfway.
A SIDE OF SALAD
In a bowl, combine the rinsed salad leaves, the Radish rounds, a drizzle of oil, and seasoning. Set aside for serving.
GROOVY GRAVY
In a small bowl, combine the Cornflour and 5ml of water. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute, shifting constantly. Add 100ml of water, the beef stock, the rub, and the Worcestershire sauce. Simmer for 2-3 minutes until slightly reduced. Add the loosened cornflour and stir until thickened. Remove from the heat. Just before serving, gently reheat over a low heat.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan and cover to keep warm.
BRINGING HOME THE BACON
Return the pan to a medium high heat. When hot, add the bacon slices and fry for 1-2 minutes per side until browned and crispy. Drain on paper towel and roughly chop into bite-sized pieces.
BON APPÉTIT!
Make a bed of the fries and sprinkle over the quartered bocconcini balls. Pour over the gravy and top with the caramelised Onion and bacon pieces. Garnish with the sliced spring onion and serve the salad on the side. A decadent dinner is served, Chef!
DELICIOUS POMME DE TERRE
Preheat the oven to 200°C. Spread out the Potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven for 25-30 minutes or until cooked through and crisping up, shifting halfway.
A SIDE OF SALAD
In a bowl, combine the rinsed salad leaves, the Radish rounds, a drizzle of oil, and seasoning. Set aside for serving.
GROOVY GRAVY
In a small bowl, combine the Cornflour and 10ml of water. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute, shifting constantly. Add 200ml of water, the beef stock, the rub, and the Worcestershire sauce. Simmer for 2-3 minutes until slightly reduced. Add the loosened cornflour and stir until thickened. Remove from the heat. Just before serving, gently reheat over a low heat.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan and cover to keep warm.
BRINGING HOME THE BACON
Return the pan to a medium high heat. When hot, add the bacon slices and fry for 1-2 minutes per side until browned and crispy. Drain on paper towel and roughly chop into bite-sized pieces.
BON APPÉTIT!
Make a bed of the fries and sprinkle over the quartered bocconcini balls. Pour over the gravy and top with the caramelised Onion and bacon pieces. Garnish with the sliced spring onion and serve the salad on the side. A decadent dinner is served, Chef!
DELICIOUS POMME DE TERRE
Preheat the oven to 200°C. Spread out the Potato fries on a roasting tray. Coat generously in oil and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes or until cooked through and crisping up, shifting halfway.
A SIDE OF SALAD
In a bowl, combine the rinsed salad leaves, the Radish rounds, a drizzle of oil, and seasoning. Set aside for serving.
GROOVY GRAVY
In a small bowl, combine the Cornflour and 15ml of water. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute, shifting constantly. Add 300ml of water, the beef stock, the rub, and the Worcestershire sauce. Simmer for 3-4 minutes until slightly reduced. Add the loosened cornflour and stir until thickened. Remove from the heat. Just before serving, gently reheat over a low heat.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan and cover to keep warm.
BRINGING HOME THE BACON
Return the pan to a medium high heat. When hot, add the bacon slices and fry for 1-2 minutes per side until browned and crispy. Drain on paper towel and roughly chop into bite-sized pieces.
BON APPÉTIT!
Make a bed of the fries and sprinkle over the quartered bocconcini balls. Pour over the gravy and top with the caramelised Onion and bacon pieces. Garnish with the sliced spring onion and serve the salad on the side. A decadent dinner is served, Chef!
DELICIOUS POMME DE TERRE
Preheat the oven to 200°C. Spread out the Potato fries on a roasting tray. Coat generously in oil and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes or until cooked through and crisping up, shifting halfway.
A SIDE OF SALAD
In a bowl, combine the rinsed salad leaves, the Radish rounds, a drizzle of oil, and seasoning. Set aside for serving.
GROOVY GRAVY
In a small bowl, combine the Cornflour and 20ml of water. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute, shifting constantly. Add 400ml of water, the beef stock, the rub, and the Worcestershire sauce. Simmer for 3-4 minutes until slightly reduced. Add the loosened cornflour and stir until thickened. Remove from the heat. Just before serving, gently reheat over a low heat.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 15-18 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan and cover to keep warm.
BRINGING HOME THE BACON
Return the pan to a medium high heat. When hot, add the bacon slices and fry for 1-2 minutes per side until browned and crispy. Drain on paper towel and roughly chop into bite-sized pieces.
BON APPÉTIT!
Make a bed of the fries and sprinkle over the quartered bocconcini balls. Pour over the gravy and top with the caramelised Onion and bacon pieces. Garnish with the sliced spring onion and serve the salad on the side. A decadent dinner is served, Chef!
Frequently Asked Questions
What is the preparation time for Canadian Bacon Poutine?
The preparation time for Canadian Bacon Poutine with caramelised onions & a fresh salad is between 15 and 40 minutes.
What is the total time required to make Canadian Bacon Poutine with caramelised onions & a fresh salad?
The total time required to make Canadian Bacon Poutine with caramelised onions & a fresh salad is between 35 and 60 minutes.
How many servings does Canadian Bacon Poutine provide?
4 servings
What are the main ingredients in Canadian Bacon Poutine?
Beef, Bocconcini Balls, Cornflour, Garlic Clove, Garlic Cloves, NOMU Beef Stock, NOMU Provençal Rub, Onion, Onions, Potato, Radish, Salad Leaves, Spring Onion, Spring Onions, Streaky Pork Bacon, Worcestershire Sauce
What is the nutritional information of Canadian Bacon Poutine?
Calories: 812, Carbs: 66 grams, Fat: grams, Protein: 38.8 grams, Sugar: 10.6 grams, Salt: 1972 grams
How do I prepare Canadian Bacon Poutine?
DELICIOUS POMME DE TERRE: Preheat the oven to 200°C. Spread out the potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven for 25-30 minutes or until cooked through and crisping up, shifting halfway. A SIDE OF SALAD: In a bowl, combine the rinsed salad leaves, the radish rounds, a drizzle of oil, and seasoning. Set aside for serving. GROOVY GRAVY: In a small bowl, combine the cornflour and 10ml of water. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute, shifting constantly. Add 200ml of water, the beef stock, the rub, and the Worcestershire sauce. Simmer for 2-3 minutes until slightly reduced. Add the loosened cornflour and stir until thickened. Remove from the heat. Just before serving, gently reheat over a low heat. CARAMELISATION STATION: Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan and cover to keep warm. BRINGING HOME THE BACON: Return the pan to a medium high heat. When hot, add the bacon slices and fry for 1-2 minutes per side until browned and crispy. Drain on paper towel and roughly chop into bite-sized pieces. BON APPÉTIT!: Make a bed of the fries and sprinkle over the quartered bocconcini balls. Pour over the gravy and top with the caramelised onion and bacon pieces. Garnish with the sliced spring onion and serve the salad on the side. A decadent dinner is served, Chef!
What should be prepared from my kitchen to make Canadian Bacon Poutine?
Beef, Bocconcini Balls, Cornflour, Garlic Clove, Garlic Cloves, NOMU Beef Stock, NOMU Provençal Rub, Onion, Onions, Potato, Radish, Salad Leaves, Spring Onion, Spring Onions, Streaky Pork Bacon, Worcestershire Sauce
How many calories does Canadian Bacon Poutine have?
812 calories
How much fat content does Canadian Bacon Poutine have?
grams
Woolies Products in this dish
