Roasted or grilled Duq'qah Spatchcock Chicken or Cornish Game Hen

 Impress yourself and your guests!  This is so easy to prepare, with excellent results.  

Duq'qah Spatchcock Chicken (or Cornish Game Hens)

1-2 chickens, depending on number of guests, or, generally 1/2 Cornish Game hen per guest

Dijon mustard, to coat the hens

Duq'qah (Dukkah, Duckah, etc), to coat the hens

drizzle olive oil

Sprinkle salt, to tastes

With Kitchen shears, cut out the spines of the hens, and reserve for chicken stock (in a freezer for later use).  Flatten the hens and coat lightly with the Dijon mustard.  Coat again with the Duq'qah and pinches of salt.  Chill until ready to cook.  

Preheat oven to 350ºF.  Place hens in a roaster or prepare for the grill, with a drizzle of olive oil.  Roast, flattened in the pan, for about an hour, or until the meat is loose from the bones.  If on the grill, heat low and slow and turn hens every few minutes, until cooked through.  

Let the meat rest.

Cut at the table.  Enjoy!

Turkish Treats: Fresh beans, marinated chicken, and rice pilaf

 Today is a day for Turkish Delights.  These dishes are so easy to prepare, when you simply get prepped.

Fresh green and yellow beans are in season now, and plentiful.  These are available from Fairlane Farm, on Saturdays at the Bronx Farmers Market.

Turkish Green Beans (Zeytinyağlı Taze Fasulye)

1 pound of fresh green beans or
1 pack of frozen green beans (either French style or Italian cut)
1 big onion, finely chopped
2 cloves of garlic, sliced or chopped
2 big fresh tomatoes, finely chopped, grated, or blended or 1 can of petite diced tomatoes
1/4 tsp sugar
1/2 cup olive oil
1/2 cup hot water
salt

optional
1/8 tsp ground cumin
pepper/ crushed pepper
1 tbsp tomato paste

If you prefer beans with a bit of crunch and are not mushy, try parboiling the beans for 1-2 minutes in salted boiling water, drain and cook as follows but reduce cooking time.

-If you're using fresh green beans clean and trim them to 1 to 1 1/2 inch pieces.
-Heat the olive oil in a pan and cook the chopped onions and garlic until lightly brown.
-If you want to use tomato paste add it at this point and stir for a min.
-Add the beans and stir them until they slightly change color (app. 6-8 mins).
-Add the tomatoes and cook for 5 mins and then add sugar (cumin and pepper), water, and salt. -Cover the pan and cook with low heat until the beans are soft (30 mins with frozen beans - 45 mins with fresh ones).
I cook it for far less time as I don’t like very soft beans.

This is traditionally served cold, but it's good when it's warm too.

Enjoy! 

 

Rice Pilaf

2 cups Basmati Rice
scant 4 cups water
1 onion, thinly sliced, or shallots
pinch saffron
olive oil
salt
1/4 cup each of chopped nuts or pumpkin seeds, dried fruit, (such as barberry, currants, raisins, Afghani Tut, or chopped apricots)
A heavy bottomed pot

Heat the oil on medium high heat and add the saffron, to let it bloom in the oil.  Add the onion or shallots and sauté until brown,  Add the rice and coat with the oil.  Add salt, nuts and fruit. 

Turn the element on high and add the water.  Bring to a boil, stirring.  Cover, and set to medium low for 20 minutes.

Grilled Turkish Chicken (Serves 2-4 people)

4 Boneless skinless chicken thighs
2 tbs Turkish Baharat*
3-4 shallots, grated or one small onion grated
2 tsp lime juice
1/4 cup good olive oil
1/4 tsp paprika (can used smoked)
pinch salt and pepper

Combine Turkish Baharat, grated shallots, lime juice, olive oil, paprika and salt and pepper in a bowl. Place chicken thighs in the bowl and cover completely with the marinade. Place in fridge and let marinate for 6 hours. Grill 4 minutes a side on a very hot BBQ grill.

Optional:  Marinate a large amount of chicken pieces, skinned thighs and drumsticks, for example, and roast or grill.

Tuscan Stew with Roasted Chicken

This is a rich stew, that is simple to prepare, with great flavours.  Perfect winter comfort.

Tuscan Stew with Roasted Chicken

6-10 chicken legs, back on, skinned
4-6 cloves garlic
2 tsp dried sage, or 2 tbs chopped fresh sage
1 tsp dried thyme
salt, to tastes
1 tsp pepper
1/4 cup water
1/4 cup olive oil

1-2 onions, sliced
olive oil, for sautéing 
4-8 cloves garlic, smashed and chopped
2 tsp dried sage, or 2 tbs chopped fresh sage
2 large tins chopped tomatoes (because Winter tomatoes)
2 tsp dried thyme
2 tbs good tomato paste
2 cups chicken stock or water
1/2 cup white wine or vermouth
4-8 cups cooked white navy beans, (or try heritage beans from Berard Farms from the St. Norberts Farmers Market)
4-8 potatoes, cubed
4-8 carrots, in coins
salt, to tastes (a fair amount, as potatoes and beans need salt)

For the chicken; purée garlic, spices, salt and pepper, oil, and water and cover all of the chicken.  Easiest to do with gloves and a large bowl.  Set aside in the fridge to marinate.

Preheat the oven to 350ºF.

For the stew; Sauté the onions until translucent, and then add the garlic.  Add tomatoes and herbs and spices.  Let simmer for a while and add remaining ingredients.

Transfer the stew to a large roasting pan.  Place the chicken on top, submerging slightly. Roast, open, for at least 1 hour, or until the chicken is tender.

Enjoy, with toasted Focaccia.  Try crispy fried sage leaves, to garnish.

Pickerel Piccata, Oven Fries with Feta, Chicken burgers, and more.

Weekday meals that are actually relatively simple to prepare, if you have a few essentials on hand.  Winter pickerel, from Gimli Fish, is my favourite.  It is slightly pink and has a wonderful sweet taste. I will be referring to the fish as the local name, Pickerel, but it is also known as Walleye.

1. Lemony Pickerel Piccata

2-4 Pickerel Fillets, strip of bones cut out (Save for fish stock)
1/2 cup Panko crumbs
1/4 cup grated Parmesan
Salt, pepper, and thyme for the crumbs
1 egg beaten into 1/2 cup milk or buttermilk
olive oil or butter, for frying the fish

2 tbs butter
drizzle olive oil
2 shallots, thinly sliced
2-3 cloves garlic, smashed and chopped
1/4 tsp dried thyme
juice of one lemon
1/2 cup cream
2 tbs cream with 1/2 tsp corn starch (to thicken the sauce and prevent splitting)
salt and pepper, to taste

For the Sauce; in a small saucepan, heat up butter and oil.  Add shallots and cook, until tender, on medium heat.  Add garlic, then creams.  Add lemon juice and seasonings.  Bring to a slow simmer and remove from heat until just prior to serving.

For the fish;  in one dish, beat an egg into the buttermilk. Place crumbs, Parmesan, and seasonings in another dish.  Soak the fish in the milk mixture and then coat with the crumbs.  Heat the butter in a pan and cook fish for a couple of minutes per side, depending on the thickness of the fish.

Serve immediately with sauce.  Enjoy!  Pictured here with Oven baked fries with feta, and Korean Zucchini.

2. Korean Zucchini (simple!!!)

1 zucchini, sliced
drizzle sesame oil
1/2 tsp fish sauce
sesame seeds

Sauté zucchini slices in sesame oil over medium high heat.  Near the end of cooking, add the fish sauce.  Serve with sesame seeds on top.

Enjoy!

3. Oven Fries with Feta (by Ottolenghi)

3-5 medium potatoes, cut as thick cut fries.
1/4 cup + crumbled feta cheese
3-5 cloves garlic, sliced
1/4 cup olive oil
oil, to coat potatoes
1 tsp dried oregano
salt, to taste

Preheat oven to 450ºF.  Parboil potatoes for 7-8 minutes and let drain well for 5 minutes.  Coat potatoes with oil, a good sprinkle of salt, and spread out onto a parchment lined baking sheet.  Bake for 40 - 45 minutes.

5 minutes prior to finishing roasting the potatoes, cook garlic slices in olive oil until brown and drizzle over the potatoes.  Return potatoes to finish roasting  Toss with feta cheese and oregano.

Serve immediately.  Enjoy!

4. Duq'qah Chicken Burgers

1 pkg (~450 grams) ground chicken
1 egg
1 tbs + Duq'qah
1/2 tsp salt

Mix ingredients together and form into 4 patties.  I made oval shaped patties, to go with the flatbread.

In a hot pan with a bit of oil, cook chicken burgers on both sides, about 3-4 minutes each.  Remove from heat and let rest. 

I served these on flatbread made from my Turkish pizza dough, that I often have on hand, baked with asparagus spears, sautéed mushrooms and onions, and yoghurt tahini sauce.

Enjoy!

Easy elegance - Moroccan roast chicken and Korean Zucchini

Roast chicken is not a usual Tuesday dish, but it is so easy, why not?  It matched perfectly with the also easy side dishes of Korean zucchini and roasted sweet potatoes.  Blood Oranges are in season right now, so it added a wonderful colour and flavour to the dish.  Chicken stock is now simmering from the

Moroccan Roast Chicken

1 whole chicken
Dijon Mustard
Ras el Hanout
1 onion, sliced
1 yellow or red pepper, chopped
5-10 cloves garlic
1-2 sliced blood oranges (other oranges will do)
salt
olive oil
water

Preheat oven to 350ºF.  You will roast the chicken for at least 20 minutes/lb.

Clean the chicken of any bands, plastic, or gizzards.  The neck can be used in the roasting pan and for stock. 

Coat the chicken with a thin layer of Dijon mustard and then the Ras el Hanout (available through me or at D. A. Niels, Pollock's Hardware Coop, and Old Church Bakery).  Fill with garlic cloves, whole or chopped.  Season with salt and let chill in the refrigerator until needed.

In the roasting pan, place the sliced onions, some garlic cloves, and chopped pepper.  Place the chicken on top and arrange the blood orange slices around. Pour 1 + cup water into the roasting pan and drizzle with olive oil.  Roast for at least 20 minutes/lb, or until the drumstick moves freely and the juices are clear.

Let the roast rest for 10 minutes prior to cutting.  Enjoy with sides of roasted sweet potato and Korean zucchini.

Korean Zucchini

1 zucchini, sliced
1-2 cloves garlic, sliced
sesame oil
splashes of fish sauce
Mirin
drizzle of soy sauce

In a medium sauce pan, heat up a drizzle of sesame oil and start cooking the garlic and then the zucchini slices.  Stir and near the end of cooking, add the remaining ingredients. 

Enjoy!

Healthy and comfy - Chicken Cacciatore updated

I recently made Chicken Cacciatore, for guests, a menu item that I haven't made in years.  I had to remind myself how to make it and I found a recipe by Alex Guarneschelli that looked adaptable.  You can use any chicken pieces but I used chicken thighs for this recipe.  I also skinned the pieces but left the bone in, for better flavour.  Wildfire Farms has wonderful chicken and is available at the St. Norbert's Farmer's Market. 

 The market is open every Saturday until Christmas, from 10AM - 2PM. 

Chicken Cacciatore
(portion 2 thighs per person)

1 pkg chicken thighs, bone in, skin on, but remove skins
2 onions, thinly sliced
3 cloves garlic, minced
1-2 tins chopped tomatoes
4-6 roughly chopped yellow peppers (or red or orange.  Green would give a very different flavour)
1-2 sprigs rosemary, chopped
3-6 sprigs fresh thyme, chopped
salt and pepper
1/2 tsp ground cinnamon
1-2 tsp oregano
1/2 cup white wine
olive oil
optional: 1 tbs brown sugar, to reduce tomato acids, 1-2 tsp chilies( I used Allepo chilies as they are quite mild but hotter chilies would also work),

Set oven to 350ºF.

Skin chicken thighs and season with salt and pepper and optional chilies.  Set aside in the fridge.

For the sauce, sauté the onions in olive oil.  When the onions have softened, add the chopped peppers and garlic.  Then the rosemary and thyme.  When the peppers have softened, add the tomatoes and remaining seasonings.  Add the white wine and let simmer. 

In a saucepan, bring a drizzle of olive oil to medium high heat.  Brown chicken thighs.  Place sauce in a baking dish and arrange the chicken thighs on top of the sauce.  Bake for up to an hour, uncovered. 

Serve with rice, pasta, or roasted potatoes.  Arugula salad would make a nice side dish.

Enjoy!

Cilantro!

Love it or hate it, it isn't really up to you.  Cilantro reaches the taste buds in such a manner that people who think it tastes of soap, have a physically differently shaped taste bud than those who love the herb.  Now that makes me think what else they may be tasting differently.

It is a workhorse herb, ubiquitous in some cuisines.  I have been embracing it because of the wonderful abundance of cilantro in my CSA.  No complaints. 

For health benefits, Cilantro is considered to be an antioxidant, lower sodium intake, an excellent source of fibre, magnesium, manganese, some protein, and iron. Cilantro has 11 essential oils, and 6 types of acid, including Vitamin C.  Cilantro is used as an anti-inflammatory, to lower cholesterol, help with skin problems, regulates blood pressure, bone health, good for living with diabetes diets, and has antihistamine properties, which also means to stay out of the sun.

The following recipes are very cilantro forward, and are Thai, Moroccan, and others, to illustrate the herb's versatility. 

1. Moroccan
Chermoula

1 head garlic, peeled (or 3-5 large cloves)
¼ tsp cayenne
1 heaping tbs cumin
½ bunch parsley
1 whole bunch cilantro
juice of one lemon
2 tbs vinegar
1 generous tbs olive oil
salt, to taste

Blend all of the ingredients together.  Use as a garnish, to marinate fish or chicken, sauté vegetables such as carrots or eggplant.  Mix with yoghurt for a salad dressing.

2. Thai
Gai Yang
3 cloves garlic
1 bunch cilantro, including stalks (part of my CSA from Heart Acres Farm)
3 tbs brown sugar
1 tbs pepper
1 tsp ground coriander
2 tbs fish sauce
2 tsp dark soy sauce
2 tbs chopped lemongrass (optional)
chicken pieces (I used chicken thighs, available at Wildfire Farms at the St. Norbert's Farmer's Market)
ground chilies (optional)

Blend all ingredients, except for the chicken, and pour over the chicken to marinate for a few hours.  Grill until done.  Enjoy! 

3. Canadian
Lobster Tails with Cilantro Chipotle Cream (easy!)

6 Nova Scotia Medium (5-6 oz.) lobster tails
drizzle olive oil
1/2 cup creme fraiche or sour cream
1/2 cup yoghurt
1 bunch cilantro leaves, finely chopped
juice of one lime
1/4 (+/-) tsp chipotle flakes or ground dried chipotle
pinch sugar
pinch sea salt

Mix cream, yoghurt, cilantro, lime, chipotle, sugar and salt.  Chill.

Cut lobster tails open on the soft side of the shell. Drizzle olive oil over tails. Heat BBQ to a high heat. Grill lobster tails until shell becomes quite red all over. Remove from heat. Now you can either pull lobster meat from shell and serve with Cilantro chipotle cream or serve immediately with cream over or on the side.

Enjoy!

4, Mexican
Green Herb Salsa (served with omlettes)

Paired with Chateau des Charmes Brut - Canada
Ingredients

* 1/4c blanched almonds, toasted
* 1 small garlic clove
* 1c fresh parsley leaves
* 1/2c fresh cilantro leaves
* 1/2c fresh basil leaves
* 2/3c extra -virgin olive oil
* 1/8 tsp red-pepper flakes
* coarse salt and ground black pepper
* 2tsp white-wine vinegar or white balsamic vinegar

How to make it

* Using chef's knife(or food processor)finely chop almonds, garlic and herbs. Stir (or blend) in oil and red-pepper flakes. Season with salt and pepper.
* To store, refrigerate up to 1 day. Stir in vinegar just before serving.
* Great variations: Feel free to include any type of soft green herb, such a s oregano, chives, mint. You can also substitute pistachios, walnuts or pine nuts for the almonds.

Easy Thai Grilled Chicken - Gai Yang - with lovely fresh herbs

Herbs are coming in fast and fabulous at this time.  This easy to prepare Grilled Thai Chicken recipe uses some wonderful and healthful herbs, such as fresh coriander (stem included), and lemongrass, which can grow beautifully here as well.

I will be presenting cooking with herbs at the next Farmer's Festival at the St. Norbert's Farmer's Market on Wednesday, August 14th, between 11AM and 4PM.

I used frozen chopped lemongrass, as that is what I had on hand and it is an easy way to store your own grown lemongrass.

Gai Yang
3 cloves garlic
1 bunch cilantro, including stalks (part of my CSA from Heart Acres Farm)
3 tbs brown sugar
1 tbs pepper
1 tsp ground coriander
2 tbs fish sauce
2 tsp dark soy sauce
2 tbs chopped lemongrass (optional)
chicken pieces (I used chicken thighs, available at Wildfire Farms at the St. Norbert's Farmer's Market)
ground chilies (optional)

Blend all ingredients, except for the chicken, and pour over the chicken to marinate for a few hours.  Grill until done.  Enjoy!

Shown with rice pilaf and Turkish Köpegoglü.

Made in Manitoba - Grilling in season

 I've been away from blogging for a little while.  Not that I don't wish to share recipes.  Just busy with other things. 

Spring is bringing forth great treats for the grill.  These are all locally available ingredients from the St. Norbert's Farmer's Market.  The asparagus and spring onions are particularly sweet at this time.  The chicken is available soon at Wildfire Farms, and you can get fantastic pizza dough, if you don't wish to make your own, from Old Church Bakery.  The spices you can enjoy from me, and the organic asparagus and spring onions were from Fertile Farms. 

Grilled Turkish Chicken on Pide (Serves 2-4 people)

4 Boneless skinless chicken thighs
2 tbs Turkish Baharat*
3-4 shallots, grated or one small onion grated
2 tsp lime juice
1/4 cup good olive oil
1/4 tsp paprika (can used smoked)
pinch salt and pepper

Combine Turkish Baharat, grated shallots, lime juice, olive oil, paprika and salt and pepper in a bowl. Place chicken thighs in the bowl and cover completely with the marinade. Place in fridge and let marinate for 6 hours. Grill 4 minutes a side on a very hot BBQ grill.

 Turkish Pizza Dough
1 tbs dried yeast
3/4 tsp sugar
2 tbs warm water
2/3 + cup Greek style yoghurt
1/4 cup olive oil
10 ounces bread flour
1/2 tsp sea salt
olive oil

Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.

Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.

Enjoy!

Spicy Chongqing Mala Chicken and Spanish Roasted Potato Tapas for CBC

I will be presenting these two dishes on Saturday for CBC's Weekend Morning Show with host Nadia Kidwai.  They are using local ingredients for flavours from Sichuan, China, and Spain.  Both are quite simple to prepare with big flavours.  

Chongqing, Sichuan Mala Chicken 
(DON'T EAT THE CHILIES!!!)

4 chicken thighs (available at St. Norbert's Farmers Market from Wildfire Farms)
cooking oil for frying
1/4 cup of chili peppers (or less, to tastes) Try4-5 chilies to start
1 and ½ tbsp. Sichuan peppercorn
1 root ginger, sliced
2 cloves garlic
2 scallions, white part and green part separated and cut into small sections

1/2 cup skin-on peanuts (optional)
1 tsp. sugar
1 tbsp. sesame seeds, or as needed
pinch of salt

Marinating

1 tbsp. soy sauce
1 tbsp. rice wine
¼ tsp. white pepper powder
2 tsp. cornstarch (optional)
small pinch of salt

Cut the dried chili peppers, discard the seeds and then soak the peppers in water for 15 minutes. We are doing this so we can fry the peppers later and prevent burn the peppers.

If using bone-in chicken thighs, remove bones and cut chicken into bite-sized cubes. In a large bowl, marinade the chicken cubes with all the marinating sauce. Mix well and set aside for around 10 minutes.

Heat up oil in wok or pan for deep-frying. Heat until really hot (you can see bubbles when you put a chopstick in). Add the chicken cubes in and fry until golden brown. Transfer out. I recommend frying the chicken by batches. After add the chicken cubes, let it stay for a short time (possible about 40 seconds to 1 minute) until one side is browned and then slightly stir the chicken and fry the other side.

Clean out the wok with a cloth or paper towel and add only ½ tablespoon of oil and then fry the peppers for 1-2 minutes over slowest fire until most of them becomes dark red. Add Sichuan peppercorn in and continue frying for another 1 minute over slowest heat.

Push the spices to one side and add ½ tablespoon of oil in wok and fry ginger, scallion white, peanuts and garlic until aromatic.

Return the chicken cubes, add roasted white sesame seeds, sugar, salt and scallion green sections. Mix well and serve immediately.

Potato wedges with roasted garlic dip

3 lb potatoes (try the Viking variety available at St. Norbert's Farmer's Market)
2 tbs olive oil
1 clove garlic, chopped
2 tsp salt

Roasted Garlic Dip
2 garlic bulbs, roasted
1 tbs olive oil
5 tbs sour cream
4 tbs mayonnaise
hot smoked paprika, to taste
salt

Roast the garlic for 25 minutes at 350ºF until caramelized. Let cool enough to handle. Squeeze out and mash. Mix in a bowl with the sour cream and mayonnaise. Season with salt and paprika. Chill.

For the potatoes, cut each potato half into 3 wedges and place in a large bowl. Add the olive oil, garlic and salt and toss well. Transfer to a roasting pan and arrange in a single layer. Roast for 1- 1/14 hours, or until crisp and golden.

Serve immediately with roasted garlic dip.

Enjoy!

It is a honeyed life on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with interim host Nadia Kidwai, I presented dishes that featured honey.  Please support both the bees in our Manitoba environment, when considering the impact of cosmetic pesticides on human and environmental health, and consider the bee keepers and their hard work to produce excellent honey for our enjoyment.

The gorgeous cutting board is made locally by Silverbirch Designs. 

1.Honey Miso Grilled Chicken Thighs

1 inch fresh ginger, minced
3 tbs miso
1 green onion, finely chopped
3 tbs honey
3 tbs Mirin
a drizzle of chili oil
4-8 skinned and boned chicken thighs

Combine first 6 ingredients until well blended. Mix with the chicken pieces and let marinade for at least one hour. Grill, broil or sauté until done, about 4-8 minutes per side, depending on the thickness of the chicken. Serve immediately or enjoy cold.

Enjoy!

2. Tuscan Squash Salad

1 lb squash (butternut, hubbard, or any small firm variety except spaghetti), peeled, seeded and cut in 5-inch slices
2 tsp extra virgin olive oil
3 tbs honey, warm and divided into two parts
½ cup chopped walnuts
2 tbs lemon juice
2 tbs walnut oil
½ tsp kosher or sea salt
¼ tsp ground black pepper
~ 6 cups mixed baby greens, lightly packed
½ cup crumbled feta

Preheat oven to 400ºF. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined  baking sheet and lightly brush with half of the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes or until the squash is cooked through. Some varieties  take longer to cook.

While the squash is baking, toast the walnuts lightly. Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl.

Toss the greens with the vinaigrette in a large bowl and place on serving plates. Top with 3-5 slices ofsquash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.

3. Honey drizzled on Chevre with herbs

On a cheese board, place amount of chevre. Sprinkle your favourite dried herb mixture on the cheese,

such as Herbes d’Provence, Za’atar, Sumac, etc. Drizzle liquid or warm melted honey over cheese and

herbs. Enjoy with breads or crackers.

Catering prize for Manitoba Eco-Network's Reel Green Gala on CBC's Weekend Morning Show

This morning I presented the following recipes for CBC's Weekend Morning Show with interim host, Nadia Kidwai.  These are full of flavour but I've also made them very easy to prepare. 

On March 16th, Manitoba Eco-Network will be hosting our annual fundraising event, The Reel Green Gala.  Sponsors include Assiniboine Credit Union, Tire Stewardship Manitoba, Stantec, and other amazing supporters such as VIARail, and local producers.  I'm offering catering for four, supported by Almost Urban Vegetables, for the chicken, Vita Health for many other ingredients, and I'll prepare Moroccan food.

Tickets are available at www.reelgreen.brownpapertickets.com.

Moroccan Chicken with Prunes and Almonds

 1 chicken – (3 1/2 lbs)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup prunes
1-2 tsp ground cinnamon
2 large yellow onions, halved and thinly sliced lengthwise
1 tsp ground turmeric
1 tsp ground ginger
1 cup whole blanched almonds
vegetable oil for frying

Rub all the chicken pieces with salt, pepper and cumin. Let stand for one hour.

Soak prunes if very dry.

Place onions in a wide shallow casserole with turmeric, ginger, cinnamon, salt and pepper to taste, 1/4 cup water, cover and steam for 15 minutes.

Brown the almonds in 4-5 tbs oil in a large skillet and drain on paper towels. Brown the chicken evenly on all sides in the oil and transfer to the steamed onions. Cover with parchment paper and cook in tajine on the lowest heat for about 1 1/4 hours.

Discard the parchment paper. Add the prunes and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.

Enjoy!

Beet Salad I and II

1 lb Beets
1 tb Sugar
1 Lemon; juice of
1 tb Olive oil
1 lg Pinch of cinnamon
1 tb Chopped parsley
Salt; to taste

Wash beets well, being careful not to break their skins. Cut off the
tops, leaving a stalk of about 1 1/2". Boil in a 3 quart saucepan
until tender, covered. Allow the water to cool, then slip off the
skins, trim off the tops, and cut into bite-sized pieces.

Mix the remaining ingredients and pour over the beets. Let marinate
for 1 hour before serving.

Beet Salad II: Prepare as described above, but add 1 tsp. orange
flower water, 1/8 tsp. cumin, a pinch of paprika, and a little water
to the sauce.

Local Halal Valentine's Aphrodisiacs on CBC's Weekend Morning Show

Tomorrow on CBC's Weekend Morning Show with guest host Nadia Kidwai, I will be presenting the following dishes, Rack of Lamb with a Ras el Hanout rub, and Solberry Chicken.  Both feature my Ras el Hanout spice blend, which is considered an aphrodisiac.  Recipes to impress but so easy to prepare, these are full of flavour and sumptuous for a Valentine's dinner.  (Photos tomorrow when food is cooked).  

There are many reasons to love Halal meats.  They are raised ethically and organically from birth to processing but you don't pay for the word Organic.  The meat is always excellent quality when it comes from producers and suppliers that are so ethical and particular.  

The chicken is from Waldner's Meats that I purchased from Millad's Supermarket on Notre Dame.  Waldner's were the first Halal producers in Manitoba.  They are now at risk of closure from potential changes in government regulations.  Manitobans LOVE their local chicken.  Please get to know your producer and make sure that you will have access to excellent quality products.

1. Ras el Hanout Rack of Halal Lamb

1 rack of lamb (This Halal Lamb is available at Millad’s Supermarket on Notre Dame)

1 + Tbs Ras el Hanout (or your favourite spice blend), available this weekend at St. Norbert’s Farmer’s Market on Saturday from 10-1PM, or the Pop-up market at VIA Rail Station on Sunday.

Salt, to taste,

¼ preserved lemon peel, finely chopped (make your own earlier than today or find at Millad’s, Dino’s, etc.)

Olive oil

 Rub rib rack(s) all over with mixture of spices, preserved lemon peel. Sprinkle with salt.   Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak.

 If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.

 Bring lamb to room temp: Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)

 Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven.

 Place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don't burn.

Roast first at high heat to brown, then reduce heat to finish: Place the roast in the oven roast at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.

Then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 15 minutes.

Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.

2. Solberry (Soulberry) Halal Chicken

2 tablespoons Ras el Hanout*

1/2 cup Solberry puree (found at Vita Health, Red River Co-op Stores, etc.)

1/4 cup good olive oil

1-2 cloves garlic, minced

pinch salt

1 Chicken, skinned and pieced

Mix first 7 ingredients together well to blend in the olive oil. Place chicken thighs in marinade in a bowl, cover and refrigerate for 1-4 hours. Place chicken thighs on a hot BBQ for up 4 minutes a side if boneless, twice as long if with bone in.  Let meat rest and enjoy with grilled Naan bread, salad, rice, etc.

*Ras el Hanout can be used as a spice rub for your BBQ meats, in vegetable stews (recipe in blog), on roast chicken, lamb, goat, etc.

Beets for Tandoori Chicken and Fish Tikka Masala! For CBC's Weekend Morning Show

I'll be presenting two recipes tomorrow for CBC's Weekend Morning Show, with guest host, Laurie Hoogstraten.  Tandoori Chicken and Fish Tikka Masala.  

Quite often, Tandoori Chicken has red food colouring added to give it the desired colour.  The Beet Sauce from Dr. Beetroot takes care of that.  It also has all natural ingredients and a great flavour!  I'll be using it for dips as well.  

I used local Arctic Char, available year round, fresh on Fridays at Gimli Fish.  It is a consistently great product.  One can also use other firm fish for the recipe.

Tandoori Chicken (serves 4-6)

10 pieces skinless chicken (I prefer to use chicken thighs as they are very easy to skin and then are lower fat)
Marinade:
2/3 cup Dr. Beetroot Sauce (available at St. Norbert’s Farmer’s Market, Osborne Village Farmer’s Market and Co-op stores)
1/2 cup rich yoghurt (I used Dairy Fairy’s yoghurt, also available at St. Norbert’s Farmer’s Market and daily at the Osborne Village Farmer’s Market)
1 tbs lemon juice
1 inch fresh ginger, grated
1-2 garlic cloves, grated or minced
pinch salt
1/2 tsp turmeric
pinch cayenne (optional)
1/4 tsp cumin
1/2 tsp garam masala
1/4 cup olive oil

Mix marinade until smooth.  Place skinned chicken in marinade and let chill for several hours.  Remove from refrigerator at least 20 minutes before grilling.  On a medium high grill, place chicken pieces and BBQ until tender and falls from the bone, less time needed if boneless chicken.  Serve with lime slices, fresh coriander (optional) and enjoy!

Fish Tikka Masala (serves 4-6 as an appetizer)

1 filet firm fish (I used local Arctic Char, available at Gimli Fish, fresh each Friday)

Skin and cut fish into medium cubes if you wish to cook fish on skewers.

Marinade:

1/2 cup Dr. Beetroot Sauce
1/2 cup Rich yoghurt, strained, if desired
1 tbs lemon juice
1 inch fresh ginger, grated
1 clove garlic, minced
pinch salt
1/2 tsp turmeric
pinch cayenne
1 tbs curry spice blend or, cumin, garam masala, chilies
1/4 cup olive oil

Place fish cubes in marinade for a few hours.  Skewer, if desired. Cook on medium hot grill until done.  VERY SHORT TIME FOR FISH!!!

Serve immediately with naan, yoghurt, limes, etc.

Enjoy!

Crispy Korean Chicken and Gingerbread Biscotti for CBC's Weekend Morning Show

This morning I'll be featuring the following recipes on CBC's Weekend Morning Show with host Terry MacLeod.

This may look like a long and detailed recipe but once you have all of the elements together (mise en place), it is quite simple to prepare.

Enjoy for your Grey Cup snacking or make it a regular feature!

1. Crispy Korean Chicken
from:  http://www.maangchi.com/recipe/easy-dakgangjeong

Steps:
Mix chicken with seasonings and cover in starch.
Fry in hot oil for 7 to 8 minutes.
Shake off, let sit, then fry for another 12 to 15 minutes.
Coat in seasoning sauce.
Sprinkle sesame seeds over top and serve immediately.
Ingredients

3½ pounds chicken wings (about 1.6 kg), washed and drained
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon minced ginger
2/3 cup potato starch or corn starch
⅓ cup peanuts (optional)
4 cloves garlic, minced
3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional)
¼ cup soy sauce
½ cup rice or corn syrup
1 tablespoon white vinegar
1 tablespoon mustard (optional)
1 tablespoon brown sugar
1 tablespoon sesame seeds
Grapeseed oil (or vegetable oil, peanut oil)
Directions

Cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken, with 24 to 26 pieces.
Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.
Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.
Make the sweet, spicy, and sticky sauce:

Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper.
Stir with a wooden spoon until fragrant for about 30 seconds.
Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes.
Add the brown sugar and continue stirring. Remove from the heat. Set aside.
Fry the chicken:

Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat.
See if the oil’s ready by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying. Slide the coated wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs.
Take the wings out of the oil and shake them off in a strainer. Turn off the heat, and let the wings sit for a few minutes.
Reheat the oil and fry the wings again for another 12 to 15 minutes until they all look golden brown and feel super crunchy through the tongs. If your frying pan or pot is not large enough to fry all the chicken at once, divide it into batches like I do in the video. If you use a larger frying pot to cook them all at once, you’ll have to use more cooking oil.
Coat the fried chicken with the sauce:

When the chicken is done, reheat the sauce until it bubbles.
Add the hot chicken and mix well with a wooden spoon to coat.
Remove from the heat and transfer the coated chicken to a large platter. Sprinkle some sesame seeds over top and serve immediately. This chicken won’t lose its crunchiness, even by the next day. You don’t need any dipping sauce.


2. Gingerbread Biscotti

2/3 cup butter
1/3 cup sugar
1/2 cup molasses
2 eggs
1 tsp vanilla
4 tsp Frangelico (or try kirsch, or coffee liquors)
2 1/2 cups flour
1 1/2 tsp baking powder
pinch sea salt
1 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground cinnamon

Preheat oven to 325ºF. Mix butter sugar and molasses until smooth. Add one egg at a time and mix. Add vanilla and liquor and mix until smooth. Combine dry ingredients and mix slowly into the wet ingredients until fully incorporated. Turn out dough onto floured surface and form into a large log. Divide dough into three pieces and flatten out each piece into rectangles onto a cookie sheet. Bake for 25 minutes. Take out of oven and cut into biscotti pieces. Turn cookies and bake for 5-7 minutes at 300ºF. When cooled, drizzle melted chocolate or make a simple icing of icing sugar and liquor.

Enjoy!

A rare evening of entertaining. A Labour Day traditional BBQ?

Last night I had the pleasure of having some lovely friends for dinner.  Great wine, good beer and wonderful celebration foods to share over lively conversations.  Perfect!

1. Appetizers:
Georgian Eggplant
Pesto Escargot
Tuna Tataki

2.  Mains
BBQ'd French Fries 
Roasted purple potatoes
Ras el Hanout Pomegranate grilled chicken
Lamb Shashlik

3.  Dessert.
Didn't make it that far.  :)

BBQ French Fries

2-4 potatoes, washed and then cut into thin fries, skin-on
Olive oil, to coat


Cut the potatoes into fries and soak for a while in very cold water.  When ready, drain and dry the potato pieces and toss with olive oil. 

On a hot BBQ grill, covered with a Cookina BBQ sheet, spread out the potatoes and cook, stirring, until potatoes are crisp and brown.  Remove from heat and toss with seasoning.  Serve immediately.

Tagine cooking demo

I've been a bit busy and forgot to post this from Saturday's cooking demonstration at D.A. Niels.  Both are so yummy.  The chicken recipe is adapted from Paula Wolfert's The Food of Morocco as I used apricots instead of prunes.  Such a great cookbook.  An invaluable resource, actually.

The eggs in the second dish are placed whole, on top of the vegetables in the tagine.  They cook whole and are remarkably creamy in texture and not rubbery. 

Chicken Tajine with Apricots and almonds

1 chicken – (3 1/2 lbs) (or, your favourite pieces)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup cut dried apricots
1-2 tsp ground cinnamon
2 large yellow onions, halved and thinly sliced lengthwise
1 tsp ground turmeric
1 tsp ground ginger
1 cup whole blanched almonds
vegetable oil for frying

Rub all the chicken pieces with salt, pepper and cumin. Let stand for one hour.
Place onions in a wide shallow casserole with turmeric, ginger, cinnamon, salt and pepper to taste, 1/4 cup water, cover and steam for 15 minutes.

Brown the almonds in 4-5 tbs oil in a large skillet and drain on paper towels. Brown the chicken evenly on all sides in the oil and transfer to the steamed onions. Cover with parchment paper and cook in tajine on the lowest heat for about 1 1/4 hours.

Discard the parchment paper. Add the apricots and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.

Zucchini Tajine with whole eggs

2 onions, thinly sliced

4 medium zucchini, sliced on the bias

1 medium sweet potato, cubed

1 tbs good tomato paste

2 tbs Ras el Hanout

salt, to taste

splash rose water or orange blossom water

4-8 whole eggs

olive oil

Place all ingredients except for eggs mixed together in a tagine with ½ cup water.  Place whole eggs on top of vegetables.  Slowly simmer until zucchini is soft, about 20-30 minutes.  Remove egg and shell and place on plate of zucchini for service.

Enjoy!

Optional, green olives, black olives,

BBQ Chicken two ways on CBC's Weekend Morning Show

This morning I presented the following two BBQ chicken dishes for CBC's Weekend Morning Show with host Terry MacLeod.   Very easy to prepare in advance and impress at the grill.

BBQ Chicken

4-8 chicken thighs (or pieces), skinned

1 heaping tbs good Dijon mustard
1 heaping tbs ketchup
1-2 cloves garlic, minced
1 tbs molasses
1/2 tsp dried oregano
1/2 tsp hot smoked paprika
drizzle olive oil
1 oz bourbon (optional)
1/4 tsp dried chipotle (or chopped with adobo sauce from a tin)

Mix the marinade together and set chicken pieces in to marinade, at least a few hours.  Heat grill to high heat and place on grill, ~ 2 minutes per side, turning.  Longer time if bone in chicken.  Baste with marinade.

If using the marinade as a sauce, Cook up to boil for at least a minute, adding more bourbon or other liquid such as apple or pear juice.

Enjoy the BBQ!

Grilled Pomegranate Chicken thighs with Ras el Hanout
(serves 2 for 4 chicken thighs)

2 tablespoons Ras el Hanout*
1/2 cup pomegranate molasses** (can also use pomegranate juice)
1/4 cup good olive oil
splash orange blossom water (optional)
1-2 cloves garlic, minced
pinch salt
1/4 – 1/2 chopped peel preserved lemon*
4 boneless skinless chicken thighs

Mix first 7 ingredients together well to blend in the olive oil. Place chicken thighs in marinade in a bowl, cover and refrigerate for 1-4 hours. Place chicken thighs on a hot BBQ for up to 4 minutes a side, turning NOT flipping every two minutes for grill marks.

Let meat rest and enjoy with grilled Naan bread, salad, rice, etc.

*Ras el Hanout can be used as a spice rub for your BBQ meats, in vegetable stews (recipe in blog), on roast chicken, lamb, goat, etc.

**Orange blossom water, pomegranate molasses and preserved lemon are available at Halal Meat Centre and Specialty Foods at 206 Maryland and Dino's Grocery Mart at 460 Notre Dame Avenue in Winnipeg.

Korean ginseng chicken and persimmon tea. Soul food of Korea on CBC's Weekend Morning Show

Tomorrow on CBC's Weekend Morning Show with host Terry MacLeod, I will be bringing these dishes in.   These represent different ways to celebrate Korean culture.  The chicken dish is the Korean version of soul food.  Imagine a place of serenity while sipping Persimmon tea.

Enjoy!

Korean Ginseng Chicken (Samgyetang)

1 medium chicken (preferably organic)
1-2 large pieces white ginseng
1 cup sticky or sushi rice
6 dried Chinese red dates*
6 chestnuts (peeled and medium chopped)
1 head garlic
1 inch grated fresh ginger
2 green onions (large chopped)
Salt and pepper to taste (white pepper if available)
Dash of Sesame oil
Water (to cover chicken)


Put rice, dates, some ginseng and some garlic cloves inside the chicken in a large casserole dish. Add the remaining ingredients to dish. Bring to boil, cover and simmer for up to 45 minutes until chicken falls off the bone. Enjoy with rice and as a soup. Wonderful for cold winter days. Garnish with sesame seeds or green onions.


Korean Cinnamon Ginger and Persimmon Dessert Tea 수정과

SuJungHwa

4 oz fresh ginger,peeled and thinly sliced

12 cinnamon sticks about 2 oz

16 cups water

4 dried persimmons

1 cup light brown sugar

Remove persimmon stems and set aside.
Place cinnamon sticks and 8 cups water in a pot, bring to a boil, simmer for 25-30 minutes.
Remove from heat; strain and discard cinnamon sticks
Cool slightly.
In an another pot, place ginger and 8 cups water in a pot, bring to a boil, simmer for 25-30 minutes.
Remove from heat; strain and discard ginger.  Cool slightly.
In a large punch bowl or pot, combine both boiled cinnamon tea and ginger tea together.
Stir in sugar to dissolve, adjust sweetness according to your taste.
Add dried persimmons into tea, steep for 4 hours. The color will get darker as it cools down.
Remove persimmons after four hours. Do not leave it in for more than four hours, they will get too mushy.
Let tea cool completely in room temperature. Keep in the fridge. This tea taste good both hot and cold.
TO serve, ladle tea into small cups and garnish with a few pine nuts and sliced steeped persimmons if you like.

Enjoy!

Moroccan Fare for the Foodie Series

On Tuesday, I had the pleasure of presenting the following recipes for the Foodie Series for the Assiniboine Park Conservancy at the Madison Square MLCC.  Bonnie Tulloch presented on the country's rich vegetation and spices and Jody Twomey, of the MLCC, presented beverage pairings and a welcome beverage.

The recipes are from Paula Wolfert's, The Food of Morocco.  It is an invaluable resource.

Reception Beverage; Moroccan Cider

1. Beet Salad I and II
Paired with Pelee Island Pinot Noir VQA, $13.95 and XYZin Old Vine Zinfandel, $15.99

1 lb Beets
1 tb Sugar
1 Lemon; juice of
1 tb Olive oil
1 lg Pinch of cinnamon
1 tb Chopped parsley
Salt; to taste

Wash beets well, being careful not to break their skins. Cut off the
tops, leaving a stalk of about 1 1/2". Boil in a 3 quart saucepan
until tender, covered. Allow the water to cool, then slip off the
skins, trim off the tops, and cut into bite-sized pieces.

Mix the remaining ingredients and pour over the beets. Let marinate
for 1 hour before serving.

Beet Salad II: Prepare as described above, but add 1 tsp. orange
flower water, 1/8 tsp. cumin, a pinch of paprika, and a little water
to the sauce.

2. Eggplant Salad, Rabat Style
Paired with Junta Momento Res Viogner/Sauv Blanc, $14.99

1 eggplant
1 clove garlic, peeled and slivered
2 tbs chopped parsley
2 sprigs cilantro, chopped
1/2 tsp paprika
1/2 tsp ground cumin
2 tbs olive oil (or less)
1-2 tbs lemon juice
pinch salt

Stud the eggplant with garlic slivers, using a pairing knife to cut slits into the eggplant. Bake at 400ºF until very soft. Remove from oven to cool when darkened and "collapsed".

When cool enough to handle, squeeze out the flesh of the eggplant into a sieve. Discard liquid and skin of eggplant.

Mash or push the eggplant and garlic through a food mill (avoid a blender as it won't give you the desired effect).

Add the chopped herbs and spices and mix well. Fry in the olive oil over moderate heat, turning often until all of the liquid has evaporated and the eggplant has been reduced to a thick black jam, about 15 - 20 minutes. Sprinkle with lemon juice and salt. Serve warm or slightly cooled.

Try with grape tomatoes and good toasted pita bread.

Enjoy!

3. Chicken Tajine with prunes and almonds
Paired with Shock Top Spiced Pumpkin Ale, 12 pkB, $22.26

1 chicken – (3 1/2 lbs)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup prunes
1-2 tsp ground cinnamon
2 large yellow onions, halved and thinly sliced lengthwise
1 tsp ground turmeric
1 tsp ground ginger
1 cup whole blanched almonds
vegetable oil for frying

Rub all the chicken pieces with salt, pepper and cumin. Let stand for one hour.

Soak prunes if very dry.

Place onions in a wide shallow casserole with turmeric, ginger, cinnamon, salt and pepper to taste, 1/4 cup water, cover and steam for 15 minutes.

Brown the almonds in 4-5 tbs oil in a large skillet and drain on paper towels. Brown the chicken evenly on all sides in the oil and transfer to the steamed onions. Cover with parchment paper and cook in tajine on the lowest heat for about 1 1/4 hours.

Discard the parchment paper. Add the prunes and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.

4. Moroccan Haroset (Charoset)
Paired with House of Mandela Cab Sauv, $12.15

1 lb blanched almonds
1 lb pitted dates
2 apples, peeled, cored and quartered
1 tsp ground good cinnamon, plus ½ cup for rolling
¼ tsp ground ginger

The day before, finely grind almonds in a food processor. Add the dates, apples and 1 tsp cinnamon and the ginger and continue pulsing until the apples are chopped into tiny pieces and the mixture comes together. Cover and refrigerate overnight.

The next day, shape the mixture into balls the size of a large marble. Put the ½ cup cinnamon in a bowl and roll the balls in it.

Enjoy!