Everyone loves poutine. That's why I wondered if it was possible to " pimp " this already iconic meal of Quebec cuisine and... I found a sick way to cook one! In fact, I merged two of its ingredients, namely fries and " squick squick " cheese and created halloumi fries! The result is crazy ladies and gentlemen! 🤯
But… because tasting it is even better than talking about it, I’ll let you judge for yourselves by making my recipe. Here’s how to make it:
Working tools:
- Napoleon Stainless Steel Rotisserie Basket
- Rotisserie
- Steven Raichlen All-Purpose Grilling Basket (optional)
Ingredients :
- Jamaican Jerk BBQ Quebec dry marinade , to taste
- Tex-Max BBQ Quebec Style Dry Marinade , to taste
- Coconut or corn flour
- Olive or avocado oil
- Ketchot BBQ Quebec sauce , to taste (optional)
- Dry marinade Argentina style BBQ Quebec , to taste (optional)
Preparation :
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Preheat BBQ to 400°F.
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Cut the halloumi into chip shapes (about 1 cm wide by 1 cm thick).
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Place the fries in a large bowl and pour oil over them. Mix everything together so that the halloumi is well oiled. Set aside.
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In a bowl, add flour and mix with Jamaican Jerk and Tex-Max Style dry rubs. (This mixture will be sprinkled on the fries, so quantify accordingly.)
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Sprinkle the seasoned flour over the oiled halloumi (without covering it completely) and mix everything together so that a nice crust forms.
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Place the halloumi fries in the rotisserie basket and cook for 20-30 minutes (depending on their size) with the BBQ lid open. (If using the grill basket instead of the rotisserie basket, turn the fries 2-3 times during cooking.)
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Accompany everything with a sauce and/or mayonnaise, serve, and enjoy! (In my case, I opt for the Ketchot BBQ Quebec sauce and a mixture of mayonnaise and Dry marinade Argentina BBQ Quebec style .)
Happy BBQ!
