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Tuesday, November 27, 2012

Goat Korma with Afghani Naan on CBC's Weekend Morning Show

 On Saturday I had the pleasure of presenting one of my favourite dishes to prepare on CBC's Weekend Morning Show with host Ismail Alfa.  This Goat Korma is so easy to prepare and adaptable to a variety of options.  Millad's Supermarket carries fresh goat and lamb and fabulous Afghani Naan bread.

Goat Korma

1-2 lb goat leg, pieced (available at Millad's Supermarket)
2 cups plain yoghurt
1 onion, finely diced
2-3 cloves garlic, minced
1 inch fresh ginger, grated or finely chopped
1/2 cup ground nuts (often cashews or almonds but I used roasted chestnuts today)
2 tbs curry spice blend (your favourite blend or make using a blend of cumin, cinnamon, coriander, clove, cardomom, chilies, and turmeric, etc.)
salt, to taste
olive oil

Sauté the onion in oil and add the spice blend when the onion is translucent.  Add ginger and garlic and then brown the meat.  Add the yoghurt that has been mixed with the ground nuts and slowly cook until meat is tender.  Can be done in a slow cooker.

Enjoy with rice or naan (try Afghani Naan from Millad's Supermarket!)

Monday, November 12, 2012

Osso Bucco (or other cuts) on CBC's Weekend Morning Show

Yesterday I had the pleasure of presenting this classic Italian recipe on CBC's Weekend Morning Show with host Ismaila Alfa.


Osso Bucco or other stewing meat

1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces Beef, Bison or Elk for osso bucco or 4-8 beef short ribs or stewing meat or round roast cut in large chunks
Extra-virgin olive oil
3 tablespoons unsalted butter
1 onion, diced
1 celery stalk, diced
2 carrots, diced
1 lemon, zest peeled off in wide strips with a vegetable peeler
1 head garlic, cut horizontally through the middle
2 bay leaves
1/4 cup chopped fresh flat-leaf parsley
1 sprig fresh thyme
1 bottle dry red wine
1 (14 1/2-ounce) can low-sodium beef broth (I had homemade chicken broth on hand instead)
1 (28-ounce) can whole San Marzano tomatoes, hand-crushed (I used 6 frozen garden grown Roma Tomatoes)

Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the meat in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).

Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the meat, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned meat to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.

Preheat the oven to 375 degrees F.

Using the same pot, sauté the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the meat back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the meat tender and nearly falling off the bone.
Remove bay leaves.