Pâté chinois, the national dish of Quebec

Pâté chinois, the national dish of Quebec

 Pâté chinois is a great family recipe. With his historical roots, this comforting meal is reproduced on a regular basis in kitchens across Quebec. The Pâté chinois is certainly the national dish of Quebec. It's a recipe that our grandmothers and our mothers did. It is democratic, easy to make, cross generations and social classes.

This meal is eaten with pleasure and, importantly, with pride. It is the perfect comfort food among Quebecois who, after a long stay abroad, are returning home to eat a Pâté chinois.  This dish seems to have emerged in the late nineteenth century, during the construction of the national railway by the Canadian Pacific. At the time, the workers, mostly Asian, were fed with ground beef, potatoes and corn.

Another explanation: it was brought back from South China, Maine, by the French Canadians who  emigrated to work there in the heyday of the industrial revolution. And the China pie, a local specialty, would have been translated to Pâté chinois.
Here is my own recipe of Pâté chinois

Pâté chinoisThere is a lot of different variations for Pâté chinois. Some people eat it with ketchup, beets, paprika ... me, i like it au natural. And strangely, it is better when you reheat the dish.
Ingredients
-1 tsp (5 ml) oil
-1 onion, finely chopped
- 2 cloves of garlic
- 2 lbs lean ground beef
- 5 potatoes
- 2 tbsp (30 ml) milk
- 2 tbsp butter
- Salt to taste
- Pepper to taste
- 1 can (14.75oz) of creamed corn - 1 can (15oz) of whole kernel corn
  How to make it
 1. In a small saucepan, boil salted water to cook the potatoes
2. Peel the potatoes, rinse and cut into quarters, cook until tender.
3. Meanwhile, peel and chop onion and garlic.

 
4. In a skillet, sauté the onion and garlic in oil until tender.
5. Add ground beef and cook until brown. Salt and pepper to taste
6. Remove excess fat. Transfer the meat in a small baking dish.

 
 7. Spread the cans of corn over the meat.

 
8. Preheat oven to 190C (350F)
9. Drain the potatoes.
10. Mash the potatoes, Add milk and butter. Check the seasoning.

 

11. Cover the meat and the corn with the mashed potatoes using a rubber spatula, bake about 25 minutes until top is golden and the dish is bubbly.

 
 

        
1 hour to make
Serves 6/8

 

http://veroniquegodbout.blogspot.com/2011/03/pate-chinois-national-dish-...

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