Fried Bannock is a traditional Aboriginal dish, which originated from Scotland, but was adopted by the Aboriginals of Canada. In this special segment of The Marc and Mandy Show: Cooking on the Road, Kim Bartley visits Chef Theresa Contois at Cedar Feast House Catering Company to see how she makes delicious fried bannock.
To create the bannock dough, you’ll need to combine ten cups of flour, a handful of sugar, a pinch of salt, lots of oil, three heaping tablespoons of baking powder, one egg, and a cup of milk.
Next, add water to activate the yeast and let it rise.
Once you have your bannock dough prepared, dip your fingers in oil before handling the dough. This will prevent it from sticking on your fingers. Use your hands to form the dough.
At this stage, you can fry it up in some oil. Fry for five minutes on each side. At this point, your bannock should be puffed up and golden-brown.
Serve fried bannock with sweetgrass, blueberry, and rhubarb jam.
About Cedar Feast House Catering Company:
Cedar Feast House currently operates out of a commissary kitchen located in the Vancouver downtown core. They specialize in Aboriginal food with a fusion twist. Cedar Feast House accommodates and provides food services from breakfast to buffet. They cater to any events from private, public, weddings and special occasions. To learn more, visit the Cedar Feast House Catering Company website.
Thanks for tuning in to The Marc and Mandy Show! Leave a comment below, We’d love to hear from you!
I would like a taste of that bannock! 😉
Nice and tasty!