Fresh off his win in the Canada – English Best Meat Cookbook category of the Gourmand World Cookbook Awards 2015, Chef Kevin Phillips brings us three creative dishes incorporating Newfoundland’s favourite forcemeat! We wish him luck in the Gourmand Best in the World competition.
French Toast à la Bologne
Makes 8 servings (2 per person)
- 6 eggs
- ½ cup milk
- 1 tsp vanilla
- 1 tsp cinnamon
- Salt and pepper
- 16 slices bread, crusts removed
- 16 slices bologna (⅛” thick)
- Butter as required
- Icing sugar for dusting
- Partridgeberry sauce as an accompaniment
In a bowl, whisk together eggs, milk, vanilla, and cinnamon. Season and set aside.
Using a rolling pin, flatten each slice of bread to a thickness of ⅛ inch. Place bologna on bottom edge of bread and roll firmly. Press gently to seal bread edges. Dip each stick into egg mixture, rotating gently to coat all sides. Cook on medium heat in a buttered skillet until all sides are lightly browned. Lightly dust with icing sugar and serve with partridgeberry sauce.
Makes 1 serving
- 1 slice bologna (¼” thick), halved
- 1 tsp butter
- 1 croissant (cut horizontally)
- 1 tbsp mayonnaise
- 2 tsp sweet pickle relish
- 1 hard-boiled egg, sliced
- Freshly ground pepper
In a skillet over medium heat, sauté bologna in butter until lightly browned. On bottom half of croissant, place bologna and spread with mayonnaise, relish, and sliced egg. Garnish with fresh pepper.
Stir-Fried Bologna over Couscous
Makes 6 servings
- 1 cup couscous
- 2 cups chicken broth
- ¼ cup cornstarch
- 3 tbsp soy sauce
- 3 tbsp brown sugar
- ¼ tsp ground ginger
- 6 slices bologna (⅛” thick), julienned
- 1 small red onion, thinly sliced
- ½ celery stalk, julienned
- ½ cup snap peas
- ½ cup broccoli florets
- 1 carrot, julienned
- 1 cup bean sprouts
- 1 can water chestnuts, sliced
- 3 cloves garlic, minced
- 2 tbsp sesame oil
- Salt and pepper
Cook couscous as per package instructions. Set aside.
In a bowl, whisk broth, cornstarch, soy sauce, brown sugar, and ginger. Mix well and set aside.
In a skillet over medium-low heat, cook bologna, onion, celery, snap peas, broccoli, carrot, bean sprouts, water chestnuts, and garlic in sesame oil for 10 minutes. Season to taste. Pour broth mixture over vegetables, bring to a boil, and simmer for 3 to 4 minutes or until vegetables are al dente. Stir frequently. Serve stir-fry over hot couscous.
Looking for more on Kevin Phillips and The Bologna Cookbook? Read our review here.