Poutine Rapee Recipes

RAPPIE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.
• Heat margarine in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue to cook and stir until onion is very tender and dark brown, about 40 minutes more.
• Bring chicken broth to a boil in a large pot; stir in chicken breasts, reduce heat, and simmer until chicken is no longer pink at the center, about 20 minutes. Remove from heat. Remove chicken breasts to a plate using a slotted spoon; reserve broth.
• Juice potatoes with an electric juicer; place dry potato flesh into a bowl and discard juice. Stir salt and pepper into potatoes; stir in enough reserved broth to make the mixture the consistency of oatmeal. Set remaining broth aside.
• Spread half of potato mixture evenly into the prepared pan. Lay cooked chicken breast evenly over potatoes; scatter caramelized onion evenly over chicken. Spread remaining potato mixture over onions and chicken to cover.
• Bake in the preheated oven until golden brown, about 1 hour. Reheat chicken broth; pour over individual servings as desired.

REAL POUTINE

Steps:

• Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
• Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
• Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

POUTINE RAPEE

Steps:

• Soak the salted pork in cold water overnight to remove the excess salt.
• Cut into cubes.
• Grate the uncooked potatoes and extract the water from them by squeezing them in a cloth.
• Mix the grated potatoes with the mashed, seasoned potatoes, adding more seasoning if necessary.
• Make a hole in the centre of the potato ball with your thumb and add a tablespoon of the salted pork.
• Close up the hole and roll the poutine in white flour and gently lower the poutine into a large pot of boiling,salted water.
• Keep the water boiling and simmer the poutines for 2-3 hours.
• Serve hot with butter, salt and pepper, or as a dessert with sugar a molasses.
• They are also yummy with mustard.

RAPPY PIE (ACADIAN FOOD)

Steps:

• Cook chicken, onions, carrots, celery, and salt in water to cover.
• Bring to a boil and simmer for about 2 hours.
• Remove skin and bones and cut chicken in small pieces.
• Strain broth.
• Peel potatoes, grate very fine like you would make potato pancakes.
• Or puree in blender.
• Working with 2 cups at a time, squeeze it in a clean cloth to remove as much liquid as possible {save liquid}.
• Empty potato into a large bowl {the potatoes will look like snow}.
• Measure liquid and discard, measure an equal amount of the very hot broth and gradually mix in the grated potatoes.
• {Potato will swell}The potato will change color.
• Spread 1/2 in a greased pan 15x20 and cover with chicken, spread the rest on top.
• Dot with butter, it will make the crust golden brown.
• Bake at 400 until top start to brown {30 minutes}.
• Lower oven to 350 and continue baking for another 2 hours.
• This may be made with beef, clams etc.
• You can serve it with pickles.