Tag Archives: menu mashup

a bowl of curry chicken poutine

West Indian Curry Chicken Poutine is a Must-Try


With the vibrance and spice of a West Indian chicken curry and the comfort of a Canadian classic, this Chicken Curry Poutine features stacks of fresh baked french fries from the Eat With Us Cookbook, a sprinkling of squeaky cheese curds, spicy chicken and a drizzling of curry gravy. It’s a Menu Mashup that really packs a punch.

a bowl of curry chicken poutine

Chicken Curry Poutine

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4

Ingredients
1 ½ lbs french fries (homemade or store-bought)
1 medium onion, chopped
3 green onions, chopped and divided
6 cloves garlic, chopped
2 wiri wiri peppers (or Scotch Bonnet)
1 tsp fresh thyme
1 lb boneless skinless chicken thighs
2 Tbsp curry powder
1 Tbsp garam masala
1 Tbsp geera
¼ cup olive oil
1 Tbsp tomato paste
2 Tbsp flour
2 cups chicken stock
12 oz cheese curds

ingredients for curry chicken poutine

Directions
1. Preheat the oven and cook fries as directed on the package.

2. Make a green seasoning by placing the chopped onion, 2 chopped green onions, garlic, wiri wiri, and thyme in a blender. Add a quarter cup of water and pulse for 5-10 seconds. Transfer to a bowl and set aside.

3. In a medium bowl toss chicken thighs with 2-3 tablespoons of the green seasoning, until coated, then set aside.

Related: West Indian Egg Curry and Roti

chicken thighs marinating in a glass bowl

4. Combine curry powder, garam masala, and geera with the remaining green seasoning.

5. Heat a deep skillet or Dutch oven on medium-high. Add oil and once it begins to smoke, carefully add the green seasoning. Cook for 5 minutes, stirring constantly, until deep brown and fragrant. Add a splash of water if the spices begin to stick to the bottom of the pan.

west indian curry being whisked in a pot

6. Arrange the chicken in the pan and cook for 5 minutes, adding a splash of water as necessary so the spices don’t burn on the bottom of the pan. Flip the chicken, cover the pan and cook and additional 5 minutes, or until the chicken is cooked through.

Related: Karaage Chicken and Green Onion Waffles

west indian chicken curry in a pot

7. Transfer the chicken to a bowl to rest then add the tomato paste to the pan. Cook for 2 minutes stirring constantly, then stir in flour, and cook for another 2-3 minutes. Pour in the chicken stock and whisk until smooth. Bring to a boil, then reduce heat and simmer until it reaches a gravy consistency, about 5 minutes.

8. For assembly, arrange a portion of fries in a shallow bowl and sprinkle with cheese curds.

french fries in a bowl surrounded by ingredients for curry chicken poutine

9. Chop the chicken and arrange on the curds then smother with the curry gravy. Sprinkle with remaining green onions.

a bowl of curry chicken poutine

Love this curry chicken poutine? Try these bulgogi cabbage rolls next!

bulgogi cabbage rolls being rolled

Tender Bulgogi Cabbage Rolls Smothered in Spicy Gochujang Tomato Sauce


This Menu Mashup brings you the flavours of Korean BBQ in the format of a classic cabbage roll. Beef and pork are combined with a bulgogi marinade of Asian pear, soy, garlic and sesame, then stuffed in a tender cabbage leaf and smothered in a spicy gochujang tomato sauce. Our Bulgogi Cabbage Rolls are the perfect cold day meal when you’re looking for comfort food with a big punch of flavour.

a plate of bulgogi cabbage rolls on a marble countertop

Bulgogi Cabbage Rolls

Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Yield: 4 servings

Ingredients
For the meat filling:
¼ cup soy sauce
2 ½ tbsp rice wine vinegar
2 Tbsp sesame oil
1 Tbsp water
3 green onions, thinly sliced, plus additional for garnish
½ Asian pear, grated
3 Tbsp brown sugar
2 Tbsp minced garlic
2 tsp sesame seeds
½ lb uncooked ground beef
½ lb uncooked ground pork
½ cup uncooked long grain rice

For the tomato sauce:
1 can (28oz) crushed tomatoes
2 Tbsp minced garlic
2 Tbsp grated ginger
2 Tbsp brown sugar
2 Tbsp gochujang
½ tsp salt
1 head napa cabbage

mise en place for bulgogi cabbage rolls

Directions
1. Bring a large pot of salted water to boil. Preheat the oven to 350°F.

Related: This Fiery Korean Gochujang Cauliflower Popcorn is Comfort Food at Its Finest

2. Meanwhile, in a medium mixing bowl, combine soy sauce, rice wine vinegar, sesame oil, water, green onions, Asian pear, brown sugar, garlic and sesame seeds. Add the ground beef, pork and rice. Mix until the ingredients are evenly distributed and set aside.

meat marinade for bulgogi cabbage rolls in a glass bowl

3. In a large mixing bowl, combine tomatoes, garlic, ginger, brown sugar, gochujang, and salt, then set aside.

4. Remove 8 large cabbage leaves from a head of napa cabbage. Cut the thick portion of the centre vein out from each leaf. Submerge 4 leaves into the pot of boiling water. Use tongs to shake any excess water off the leaves and place them flat on a plate for assembly. Repeat with remaining leaves.

5. Spread about 1 cup of the tomato sauce in the bottom of an 8-inch-square baking dish. Lay a cabbage leaf on a clean surface and spoon about ⅓ cup of the meat mixture on the centre. Fold the sides of the leaf over the meat and roll into a roll. Place in the baking dish, seam-side down, and repeat with remaining cabbage leaves.

a bulgogi cabbage roll being rolled

6. Pour remaining tomato sauce over the rolls and cover the dish with aluminum foil. Place in the oven to bake for 75-90 minutes, or until the meat is cooked through and the rice is tender.

Related: 3-Ingredient Kimchi Chicken Patties Your Kids Will Love

bulgogi cabbage rolled slathered with gochujang tomato sauce

7. Cool for 10 minutes before serving with an additional sprinkling of green onions.

a closeup of bulgogi cabbage rolls

Love Philip and Mystique’s Bulgogi Cabbage Rolls? Try their Cheesy Croque Madame Rolls next!

pumpkin spice soft pretzels on a cooling rack

Soft, Fluffy Pumpkin Spice Pretzels with Pumpkin Cream Cheese Dip


In this edition of Menu Mashup, soft pretzels are combined with classic pumpkin pie to create these delectable Pumpkin Spice Soft Pretzels. Topped with a pumpkin spice sugar blend and served with a pumpkin cream cheese dip, this fall-inspired dessert is sure to be your new favourite pumpkin dessert… step aside, pumpkin pie!

pumpkin spice soft pretzels on a cooling rack

Pumpkin Spice Soft Pretzels with Pumpkin Cream Cheese Dip

Prep Time: 15 minutes
Rising Time: 1 Hour
Cook Time: 15 Minutes
Total Time: 1 Hour 30 Minutes
Yield: 12 Pretzels

Ingredients
For the pretzels:
1 ½ cups warm water (110°F)
3 Tbsp brown sugar
2¼ tsp yeast
4 cups all-purpose flour + additional for dusting
¼ tsp salt
¼ cup butter, melted + additional for brushing
Oil, to grease bowl
8 cups room temperature water
½ cup baking soda

For the pumpkin spice sugar blend:
½ cup sugar
½ tsp ground ginger
¼ tsp ground all-spice
¼ tsp ground nutmeg
1 tsp ground cinnamon

For the pumpkin cream cheese dip:
4 oz cream cheese, softened
2 Tbsp pumpkin puree
2 Tbsp butter, softened
1 cup powdered sugar
1 tsp vanilla extract
2 Tbsp heavy cream
Pinch salt

ingredients of pumpkin spice soft pretzels

Directions
1. For the pretzels, pour the warm water into a small mixing bowl. Stir in the brown sugar and yeast and let stand for 5 minutes, or until the yeast begins to foam.

2. In a large bowl, whisk together the flour and salt. Pour in the wet ingredients and the melted butter, then stir until it forms a dough. Lightly dust your countertop with flour and turn the dough out. Knead for 3 to 5 minutes, until the dough is smooth and elastic.

Related: Celebrate Oktoberfest at Home With These Soft Pretzels, Done Two Ways!

dough for pumpkin spice soft pretzels being kneaded on a white countertop

3. Grease a large bowl with oil and place the dough in the bowl, turning and flipping it to ensure it is coated. Cover the bowl with a damp towel and keep in a warm spot for 1 hour, or until doubled in size.

4. Once dough has risen, turn it out onto a lightly floured surface and divide into 12 equal portions. Roll each portion into a ball and arrange on your countertop or a plate.

5. Preheat the oven to 400°F. In a large saucepan, add water and baking soda. Place on high heat and bring to a boil.

6. Meanwhile, shape the pretzels by rolling a portion of the dough into a long rope, at least 20 inches in length. Make a “U” with the rope and cross the ends over each other twice, then flip them and press into the bottom of the “U” forming a pretzel shape.

dough rolled into pretzels for pumpkin spice soft pretzels

7. Arrange the pretzels on a large, parchment-lined baking sheet. Working in batches of 2 to 3 pretzels, place them in the boiling baking soda solution for 15 to 20 seconds. Remove and place back on the baking sheet. Repeat with remaining pretzels.

Related: Pumpkin Crème Brûlée is the Pumpkin Dessert You Need This Fall

pretzels being boiled for pumpkin spice soft pretzels

8. Bake the pretzels in the oven for 12 to 14 minutes, or until they are shiny with a deep brown colour.

9. While the pretzels are baking, make the pumpkin spice by combining sugar, ginger, all-spice, nutmeg, and cinnamon in a small bowl. Set aside until serving.

10. For the dip, in a medium bowl, whisk together cream cheese, pumpkin puree, and softened butter until smooth. Add the powdered sugar and mix again, then add vanilla, cream and salt, and give it a final mix. Transfer to a smaller bowl and set aside until serving.

11. Once the pretzels are baked, brush them in melted butter and sprinkle generously with pumpkin spice. Serve with pumpkin cream cheese dip on the side.

pumpkin spice soft pretzels on a baking tray, ready to serve

Note: Leftover pretzels can be stored in an airtight container at room temperature for up to 3 days. Leftover dip can be stored in the fridge for up to 5 days.

Love Philip and Mystique’s pumpkin pie pretzels? Try their croque madame rolls next!

cheesy croque madame rolls on a white plate

Wait ‘Til You Try These Cheesy Croque Madame Rolls Drizzled with Hollandaise


In this edition of Menu Mashup, classic cinnamon rolls are combined with a savoury croque madame to create these seriously epic Croque Madame Rolls. Stuffed with ham, Emmental, and a sweet Dijon filling, and then finished with a drizzle of quick hollandaise sauce and chives, every bite is perfectly sweet and savoury. It’s a show-stopping dish that’s sure to impress on any brunch menu.

cheesy croque madame rolls on a white plate

Croque Madame Rolls

Prep Time: 20 minutes
Rising Time: 90 minutes
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes
Yield: 12 Rolls

For the dough:
¾ cup whole milk, lukewarm (110° F)
2 ¼ tsp dry active yeast
¼ cup salted butter, melted
2 eggs, beaten
3 cups bread flour, plus more for dusting
¼ tsp salt
Olive oil to grease bowl

For the filling:
¼ cup brown sugar
3 Tbsp Dijon mustard
2 Tbsp salted butter, melted
¾ lb sliced ham
¾ lb sliced Emmental cheese

For the sauce:
4 egg yolks
1½ Tbsp lemon juice
1 tsp Dijon mustard
¼ tsp salt
Pinch cayenne pepper
¾ cup salted butter, melted
Chopped fresh chives, for garnish (optional)

ingredients for cheesy croque madame rolls

Directions:
1. For the dough, pour the milk into a medium bowl. Stir in the yeast and let stand for 5 minutes, or until the yeast becomes bubbly on top of the milk. Whisk in the melted butter and eggs.

2. In a large bowl, whisk together the flour and salt, then pour in the wet ingredients and stir until it forms a dough. Lightly dust your countertop with flour and turn the dough out. Knead for 3 to 5 minutes, until the dough is smooth and elastic. Grease a large bowl with oil and place the dough in the bowl, turning and flipping it to ensure it is coated. Cover the bowl with a damp towel and keep in a warm spot for 1 hour, or until doubled in size.

dough for croque madame rolls in a glass bowl

3. Once dough has risen, punch to release the air. Turn out onto a lightly floured surface and shape into a rectangle. Roll the dough to a 9 by 14 inch rectangle.

Related: These Mexican-Inspired Taco Burgers Are Bringing the Heat

dough for croque madame rolls rolled into a flat rectangle

4. For the filling, in a medium bowl, make the filling by combining brown sugar, Dijon mustard and salted butter. Pour over the dough and spread out until evenly coated. Lay slices of ham overtop just barely overlapping each other, then arrange emmental slices over the ham.

dough for croque madame rolls topped with emmental cheese and ham

5. With the long end of the dough facing you, roll the dough into a log. Cut the ends off so that you are starting with a flat edge, and cut the log into 12 even slices (approximately 1-inch).

Related: This Epic Karaage Chicken and Green Onion Waffles Recipe is Sweet, Spicy and Savoury

a croque madame roll being rolled up

6. Arrange the dough rolls in a lightly greased 8 by 13-inch baking pan. Cover and let rise for 30 minutes, until the rolls expand leaving little-to-no space between each other.

unbaked croque madame rolls in a baking dish

7. Preheat the oven to 350° F. Bake the rolls for 22 to 25 minutes, until lightly golden.

Related: Leftover Fried Chicken + Pineapple + Nacho Chips = The Game-Day Meal of Your Dreams

croque madame rolls in a baking dish

8. For the sauce, while rolls are cooling, place egg yolks in a large-mouth mason jar, along with lemon juice, Dijon mustard, salt, cayenne pepper. Blend for 5 seconds, then while continuing to blend, slowly pour in the butter until thickened and smooth. If the sauce is too thick, add warm water, 1 tablespoon at a time, blending until desired thickness is reached.

9. To serve, drizzle hollandaise over the top of rolls and sprinkle with finely chopped chives.

cheesy croque madame rolls on a white plate

Love Philip and Mystique’s croque madame rolls? Try their Spicy West Indian Shepherd’s Pie next!