A recipe is only one piece of the puzzle.
White meat,
seafood and something sweet all together in one offering. Cooking in
the last week or so found me steering towards the lighter side even
though our temperatures began to change towards a more seasonal
Autumn in Niagara. Both Thanksgiving and Halloween have strolled by,
now the shelves are being filled with Christmas decorations soon to
be followed with a never ending drone of Christmas music. The season
of merriment is about to pounce on us all, for now these recipes are
in the most part reminiscent of warmer air and the smell of spice.
One of the tarts though was a delightful presentation to a group of
school children who passed by my chef's station. I had 43
seven-eight year olds given each an individual tart without being
told what were the ingredients. Each of the kids devoured his or her
tart till one voice asked, “what's the orange stuff?” I told him
it was sweet potato. The young fella was shocked, others laughed and
both parents and teachers smiled. The tarts were a hit and the look
on the youngster's faces priceless.
Spicy
Thai Pork
2
1/2 lb pork loin
1
bunch broccoli
2
red onions, coarsely chopped
400
g snow peas
454
g bean sprouts
2
yellow Asian pears, chopped not peeled
112
g Thai Kitchen Brand roasted red chili paste
112
g Thai Kitchen Brand green chili paste
200
ml Thai Kitchen Brand sweet red chili sauce
1
cup dry white wine
1/4
tsp cayenne pepper
Cube
pork and brown on high heat in batches, then set aside.
Cut
broccoli into small pieces removing all of the stem.
Add
1 tbsp of oil to pan then the broccoli and snow peas and onions.
When
broccoli is soft enough add bean sprouts & yellow pear.
Mix
well then add meat back into pan.
Add
and mix all sauce, wine, paste & cayenne pepper.
Stir
very well, cover and simmer 15 minutes or until meat is well cooked.
Can
be served over rice.
(Serves
4 - 6)
Pork
Ragu with Apple and Fresh Herbs
2
1/2 lbs pork
1/4
cup flour
2
large onions, coarsely chopped
3
cloves garlic, crushed
1
cup apple cider
2
cups chicken broth
1
tsp dried thyme
1/2
tsp dried rosemary
1/4
tsp each: sage, salt & cayenne pepper
5
carrots, chopped into bite size
4
apples
1
green pepper, coarsely chopped
1/4
tsp salt
Sprinkle
pork pieces with flour till evenly covered.
Heat
oil in pan and brown pork pieces in batches then set aside.
Add
oil to pan, add onions and garlic.
Cook
till onions are softened stirring regularly, about 5 minutes.
Sprinkle
with remaining flour, cook for 1 minute then add cider, stirring to
remove any browned bits and cook about 3 minutes.
Stir
in broth, fresh thyme, rosemary, sage, salt and cayenne.
Return
pork to pan, bring to boil, add carrots, cover and simmer for about
20 minutes.
Peel
and core apple cutting into wedges, add to pan.
Cut
pepper and also add to pan, simmering till apples and pork are
tender.
(Serves
6)
Macau
Chicken & Sticky Rice
6
chicken breasts
1
tsp salt
2
tbsp sesame oil
1
clove garlic
2
tsp fresh ginger, chopped
1
red pepper
1
orange pepper
1
jalapeno pepper, seeded
1/4
cup chicken broth
1/2
cup sweet chili sauce
1
tbsp rice wine vinegar
2
tbsp Hoisin sauce
2
tbsp Sriracha sauce
1/2
cup brown sugar
1/4
cup ketchup
1/4
cup roasted peanuts for garnish
Season
chicken, heat sesame oil and cook chicken till juices run clear then
set aside.
Add
garlic & ginger to pan and cook till fragrant, add onions,
peppers and jalapeno pepper.
Stir
fry for 3 – 4 minutes.
Add
chicken broth & sherry and let reduce.
Separately
combine chili sauce, vinegar, ketchup, hoisin sauce and sriracha with
brown sugar.
Add
to pan, cook over high heat till vegetables are tender.
Cut
chicken breasts into larger slices, add to pan and cook for 3 – 5
minutes.
Serve
over rice.
(Serves
4 – 6)
Seafood
Wrap
1
lb wild trout
1
lb haddock
1
tbsp fresh mint, chopped
1
large sweet onion
2
yellow bell peppers, chopped
2
large tomatoes, chopped
1
head iceberg lettuce, chopped
1
1/2 cup Ricotta cheese
4
tbsp Red Chili Jelly (Something Special)
10
small tortilla wraps
Pan
fry the fish seasoned with Club House roasted garlic and pepper
seasoning, as fish begins to turn colour add the chopped mint.
Once
cooked set aside.
Cook
onions, tomatoes and peppers,
as
the onions begin to turn translucent add 2 tbsp red chili jelly.
Drain
off excess juices and set aside.
Mix
remaining 2 tbsp of red chili jelly with ricotta cheese and set
aside.
Combine
the strained vegetables and broken up fish.
Spread
cheese mixture on tortilla wraps, add chopped lettuce then fish and
vegetable mixture.
Wrap
it up and enjoy.
(Makes
10 small wraps)
Spicy
Muscle
4
lb muscles
2
tbsp olive oil
3
cloves garlic, freshly chopped
1
tbsp fresh ginger, finely chopped
1
sweet onion, chopped
1
red pepper sliced
1
orange pepper, sliced
1
jalapeno pepper, seeded finely chopped
1/2
cup chicken broth
1
cup sweet chili sauce
1
tbsp Hoisin sauce
1/2
cup ketchup
1/4
cup Sriracha sauce
1
tbsp Demerara sugar
1
fresh mango, cut into thin slices for garnish
1/2
cup sherry or dry white wine
Steam
muscles for approximately 10 minutes, watch for all muscles to open.
Discard
any unopened muscles.
Heat
oil then add garlic & ginger to pan, cook till fragrant and then
add onions, peppers, jalapeno and stir fry for about 3 – 4 minutes.
Add
chicken broth and sherry and let reduce.
Separately
combine chili sauce, vinegar, ketchup, hoisin sauce and sriracha with
brown sugar.
Add
to pan, cook over high heat for 5 minutes.
Add
steamed and deveined muscles.
Stir
well and serve over rice.
(Serves
4-6)
Sweet
Potato, Maple & Pecan Tarts
2
sweet potatoes, peeled & chopped
6
apples cored, peeled and chopped
4
tbsp butter, melted
3/4
cup toasted pecans, chopped
2
eggs
1
tsp vanilla
salt
pastry for 24 tart shells (if you are
making your own shells):
3/4 cup toasted pecans chopped, plus
chopped pecans for garnish
2 cups maple syrup
Peel and chop sweet potato and apples,
place in boiling water and boil till tender.
Cool and then mash smooth together.
Whisk in eggs, butter, maple syrup,
vanilla and salt till smooth.
Either roll out pastry to make 24 tarts,
3 1/2 inch round
or you may use Tenderflake ready tart
shells.
Sprinkle toasted pecans evenly on bottom
of cups, then add sweet potato and apple mixture.
Bake for 20 – 24 minutes at 375°
until filling is slightly puffed and shells lightly golden.
Cool and garnish with chopped pecans.
(Makes 24 medium tarts or 48 small tarts)
Northern Spy & Mascarpone Tarts
250 g mascarpone cheese
1/4 maple syrup
1/4 cup caramel sauce
8 Northern Spy apples
24 tart shells
1 cup white wine
2 cups water
1/2 tsp vanilla essence
1/2 cup Demerara sugar
Peel, core and cut the apples, cover with
white wine and water.
Add sugar over the top then bring to a
boil.
Reduce heat and simmer 10 minutes.
The Northern Spy apples will soften very
quickly.
Strain all liquid and let cool to a
slightly warm state.
Add mascarpone cheese in stages and blend
well with the apples
till full measure of cheese is used.
Separately over a medium heat pour the
maple syrup and caramel sauce into pan,
whisk gently till the two are combined
well.
Let cool to a warm state.
Gradually add about half of the syrup and
caramel mixture
folding it into the apple and cheese
combination.
Spoon out the mixture into tart shells
and bake at 350° for
approximately 10 minutes if shells are prebaked or approximately 25
minutes if they are not, or until shells show a golden colour.
Let cool and serve with freshly whipped
cream on top.
(Makes 24 medium tarts)
