Canada:
Nature, Culture & Connection.

Poutine is a Quebec-associated dish of fries, cheese curds and hot gravy. This home version uses a simple onion gravy.

Ingredients

• 800 g potatoes, cut into fries
• 200–250 g fresh cheese curds
• 2 tablespoons butter or oil
• 2 tablespoons plain flour
• 500 ml beef or vegetable stock
• ½ small onion, finely chopped
• Black pepper and salt to taste
• Oil for baking or frying

Method

1. Heat the oven to 220°C. Toss the fries with a little oil and bake, turning once, until golden and crisp, about 30–40 minutes.
2. Meanwhile, melt butter in a saucepan and cook the onion until soft.
3. Stir in the flour and cook for one minute.
4. Gradually whisk in the stock and simmer until the gravy thickens. Season to taste.
5. Place hot fries in serving bowls and scatter cheese curds over them.
6. Pour hot gravy over the top and serve immediately.

Fish cakes are associated with several coastal food traditions. This simple version uses cooked fish and mashed potato.

Ingredients

• 300 g cooked, flaked white fish, with all bones removed
• 350 g potatoes, peeled and boiled
• 1 small onion, finely chopped
• 1 egg, beaten
• 2 tablespoons chopped parsley
• ½ teaspoon black pepper
• Salt to taste
• Breadcrumbs, as needed, and oil for cooking

Method

1. Mash the cooked potatoes and let them cool slightly.
2. Mix in the fish, onion, parsley, pepper and salt.
3. Add enough beaten egg to help the mixture hold together.
4. Shape into eight small patties and coat lightly in breadcrumbs.
5. Pan-fry in a little oil over medium heat for about 3–4 minutes per side, until golden and hot throughout.
6. Serve with lemon wedges or a simple salad.

Small pastry shells filled with a sweet butter-and-sugar mixture. Recipes vary on whether raisins or nuts are included.

Ingredients

• 12 small unbaked tart shells
• 100 g softened butter
• 150 g brown sugar
• 2 eggs
• 2 tablespoons milk or cream
• 1 teaspoon vanilla extract
• 50 g raisins or chopped walnuts, optional

Method

1. Heat the oven to 190°C and place the tart shells on a baking tray.
2. Beat the butter and brown sugar until combined.
3. Beat in the eggs, milk and vanilla until smooth.
4. Divide the mixture among the tart shells, filling each no more than about two-thirds full.
5. Add raisins or walnuts if desired.
6. Bake for about 18–23 minutes, until the filling is set around the edges. Cool before serving.

Bannock has varied histories and forms across Indigenous communities and other traditions. This is a simple modern skillet-bread adaptation, not a substitute for learning about specific community recipes and histories.

Ingredients

• 2 cups (250 g) plain flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup (180 ml) water or milk, added gradually
• 2 tablespoons oil or melted butter
• Extra oil for the pan

Method

1. Mix flour, baking powder and salt in a bowl.
2. Add the water or milk gradually with the oil, mixing into a soft dough.
3. Turn onto a lightly floured surface and gently bring the dough together without overworking it.
4. Shape into a round about 2 cm thick.
5. Cook in a lightly oiled covered skillet over low to medium-low heat, turning carefully, until both sides are golden and the centre is cooked through.
6. Rest briefly before slicing and serving.

Tourtière is a savoury pie associated with French Canadian cooking, especially in Quebec. Fillings and seasonings vary by family and region.

Ingredients

• 2 sheets shortcrust pastry
• 400 g minced beef or a plant-based mince alternative
• 1 onion, finely chopped
• 1 small potato, peeled and finely grated
• ½ teaspoon dried thyme
• ¼ teaspoon ground cinnamon, optional
• 100 ml stock
• Salt and black pepper
• 1 beaten egg or milk for brushing, optional

Method

1. Heat the oven to 190°C and line a pie dish with one pastry sheet.
2. Cook the onion and mince in a pan until the meat is browned and fully cooked, or the plant-based alternative is heated according to its instructions.
3. Add grated potato, thyme, optional cinnamon and stock. Simmer until the potato softens and most liquid has evaporated.
4. Cool the filling slightly, then spoon it into the pastry case.
5. Cover with the second pastry sheet, seal the edges and cut a small steam vent.
6. Brush with egg or milk if desired and bake for 30–40 minutes, until golden.

A no-bake layered dessert associated with Nanaimo, British Columbia. This is a simplified home version.

Ingredients — base

• 150 g crushed plain biscuits
• 50 g desiccated coconut
• 2 tablespoons cocoa powder
• 80 g melted butter
• 1 egg, lightly beaten

Ingredients — middle and topping

• 60 g softened butter
• 180 g icing sugar
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract
• 120 g chocolate
• 1 teaspoon neutral oil or butter

Method

1. For the base, mix the biscuit crumbs, coconut and cocoa. Stir in the melted butter.
2. Because this version contains egg, heat the mixture gently in a saucepan while stirring until it reaches a safe temperature of 71°C (160°F). Cool slightly, then press into a lined small square tin. Alternatively, use a commercially prepared egg-free biscuit base.
3. Beat the middle-layer butter, icing sugar, vanilla and enough milk to make a spreadable filling.
4. Spread over the cooled base and chill until firm.
5. Melt the chocolate with the oil or butter and spread over the filling.
6. Refrigerate until set, then cut into small squares with a warm knife.