hong kong deli style chicken

Soya Sauce Chicken
serves 4-6 as part of a main dish

INGREDIENTS
1 whole chicken or 3-4 lbs chicken parts or wings

For the Poaching Liquid:
750 ml water
600 ml light soya sauce
100 ml dark soya sauce
200 ml rice wine
1/2 cup of Chinese rock sugar or brown sugar
1 inch piece of ginger, sliced
1 sprig green onion, chopped into 2 inch pieces
3 star anise
1 tsp Sichuan peppercorns
3 black cardamom pods
2 cinnamon sticks
1/2 head garlic, crushed

For the Dipping Sauce:
3 green onions, finely chopped
1/4 cup vegetable oil
coarse salt

METHOD:
1. In a large wide pot, add water, soya sauces, rice wine and bring to a boil. Add remaining ingredients, lower heat and simmer until the sugar has dissolved.

2. Gently add the whole chicken (breast side up) or chicken parts into the pot. Bring to a boil and then turn off the heat. Cover the pot with a lid and let the chicken poach for 15 to 20 minutes.

3. Turn on the heat to medium high and bring to a boil again. Turn off and let poach for another 15 to 20 minutes.

4. For a whole chicken, turn over so that it is breast side down. Repeat #3 two more times. For chicken parts, move on to #5.

5. Remove the lid from the pot and let the chicken continue to marinade in the poaching liquid. Leave it to cool while preparing the dipping sauce.

6.  In a small bowl, combine dipping sauce ingredients. Season to taste. Set aside.

7. Carve whole chicken or arrange chicken parts on a serving platter. Serve with dipping sauce on the side.

TIP - bring the poaching liquid to a boil and simmer for 5 minutes. Once cool, strain liquid and store in the fridge to make chicken again or use to make tea eggs (marinated hard boiled eggs). Add water or more spices to marinade to adjust seasoning.

a spin on chicken salad

Coconut Lime Chicken Salad

serves 4

INGREDIENTS
For the Salad:
6 cups Napa cabbage, shredded
2 carrots, shredded or use a vegetable peeler
1 bell pepper, julienned
6-8 radishes, thinly sliced
2 long red or green chillies, julienned
1 cup mint, chopped
1 cup cilantro, chopped
¼ cup chives, snipped
4 cooked chicken breasts, shredded
1 cup roasted almonds, pistachios or cashews (optional)

For the Dressing:

½ cup coconut milk
1 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar

pepper to taste

METHOD:
1. In a large bowl, combine all ingredients for the salad. Set aside.

2. In a small bowl, whisk together dressing ingredients. Adjust seasoning and pour over the salad. Toss to combine and serve immediately.

uncle nick's dutch pancakes

Pannekoeken

serves 6-8

INGREDIENTS:

2 1/2 cups milk

4 eggs

6 tbsp butter, melted

1 tbsp vanilla extract

1 1/2 cups flour

1 tbsp sugar

1 tsp salt

1/2 tsp ground cinnamon

METHOD:

1. Add all ingredients in a blender and puree until mixture is smooth and bubbles form on top. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).

2. Heat a crepe pan or a 12-inch nonstick skillet over medium. Lightly coat with butter. Using a ladle,  pour 1 cup batter and swirl to completely cover bottom of pan. Cook until underside of crepe is golden brown, 2 to 3 minutes.

3. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of pan and repeat with remaining batter. (Coat pan with butter as needed.)

5. Serve with your favourite toppings or fillings - fresh berries, Greek yogurt, whipped cream, Nutella, ham, cheese etc. 

roast your own bird for the holidays

Roast Turkey

- calculate about a pound of turkey per person

- a stuffed 10-12 lbs (4.5-5.5 kg) turkey will require approx. 3.5 to 4 hours of roasting

INGREDIENTS:

1 turkey, defrosted

1/2 cup kosher salt OR Framani seasoning rub (kosher salt, paprika, pepper, sugar, anise, garlic, sage, rosemary, onion powder, red pepper)

1/4 cup butter, room temp

1 onion, halved

2 carrots

2 celery stalks

1-2 cups prepared stuffing

1 bunch of thyme

1 cup of water or chicken broth

METHOD:

Dry Brine the Turkey

1. About 4-8 hours prior to roasting, set a rack over a large rimmed baking sheet/pan. Rinse turkey and remove giblets. Place turkey on the rack, giblets back in the fridge.

2. Rub kosher salt all over and inside the turkey cavity. Let sit in a cool and airy place for the turkey to airdry.

Roast the Turkey

1. Position oven rack at lowest level and preheat to 325F (165C).

2. Prepare your roasting pan with a rack or create one with aromatics (onion, carrots, celery) and giblets. Place airdried turkey on top.

3. Stuff turkey cavity LOOSELY and add thyme to neck cavity.

4. Tie turkey legs together with butcher’s twine and use a tooth pick to secure the skin flap over the cavity opening. Tuck the wing tips underneath to prevent them from burning.

5. Baste with butter and cover turkey loosely with foil and roast. There is no need to baste! Resist opening the oven door to prevent the oven temp from falling.

6. Remove foil during last hour of roasting. Turkey is done when juices run clear and meat thermometer inserted in the thickest part of the thigh registers 165F.

7. Rest turkey for 30-60 mins before carving. Assemble on a large platter. Garnish with herbs.

TIP – put leftover carcass, bones, giblets and aromatics into a large stock pot. Cover with water and simmer for 2 hours to make a delicious stock.

Don't forget to end your meal with pumpkin pie!

good for your gut

Kimchee Daikon Kkakdugi

makes approx 2 cups

INGREDIENTS

Soak the Daikon:

1 daikon (white radish)

1/2 cup coarse salt

1 tbsp sugar

2 litres water

For the Marinade:

1/8 onion, finely minced

2 green onions, cut into 1 inch pieces

1 inch piece of ginger, finely minced
1/2 head garlic, finely minced

1/4 cup red chili powder

1/4 cup anchovy fish sauce

2 tbsp pear juice

2 tbsp kombu (dried kelp) borth

2 tsp salted shrimp

METHOD:

1. Wash and trim the daikon. Cut into 1 inch cubes and place in a large bowl. Add salt, sugar and water. Mix well and let soak for 1 hour.

2. Meanwhile, combine the marinade ingredients in a large glass jar and mix well. Set aside.

3. After the daikon is finish soaking, drain and let sit for 10 minutes.

4. Return the daikon to the bowl and add the marinade. Mix well until combined. Let the daikon marinade for 1 hour before serving. Or you can store in an airtight container for up to 2 days in the refrigerator.

5. For traditional kimchee, use napa cabbage and let ferment in the refrigerator for 7-10 days before consuming.

korean beef

Bulgogi

serves 4-6 as part of a main dish

INGREDIENTS:

1 lbs thinly sliced beef

kosher salt and black pepper

6-8 fresh shitake mushrooms, thinly sliced

1 onion, halved and thinly sliced
2 carrots, halved lengthwise and thinly sliced on a bias
1 package enoki mushrooms
1 green onion, thinly sliced on a bias
120g sweet potato starch or mung bean cellophane noodles
1 tbsp oil

For the Marinade:
1/4 cup soy sauce
1/4 cup crushed pineapple

2 tbsp sesame oil

1 tbsp sesame seeds

2 tsp sugar
3-4 garlic cloves, finely minced
1 cup water

METHOD:

1. In a medium glass bowl, make the marinade by combining all ingredients. Set aside.

2. Season the beef with salt and pepper and add to marinade bowl. Add shitake mushrooms and mix well until combined.

3. Place the cellophane noodles in a large bowl and soften with hot water. Drain and set aside.

4. In a wide non-stick pan, heat oil on medium high. Add onions and carrots, cook for 5 minutes until soft. Add beef shitake mixture, enoki mushrooms and noodles to the skillet and stir fry for another 5 minutes or until most of the liquid has been absorbed. Garnish with green onion and serve with rice.

party tray dips

Pita Chips and Dips
serves 6-8

INGREDIENTS

For the Beetroot Dip:

2-3 beets, cooked

1/2 sweet potato, cooked

1 garlic clove

1 tbsp tahini

1 tbsp sour cream or Greek yogurt (optional)

coarse salt and pepper

chopped parsley for garnish

For the Black-Eyed Peas Dip:
1 15 oz can black-eyed peas
1 pkg 8 oz cream cheese
1 1/2 tsp chilli powder
1 tsp cayenne powder
1-2 garlic cloves
coarse salt and pepper
chopped green onion for garnish

For the Chips:
5 pieces pita bread
1/4 cup olive oil
1 1/2 tsp paprika
2 tsp cumin seeds
pinch coarse salt

METHOD:
1. Preheat oven to 400F (200C).

2. Blend each dip ingredients together until smooth. Season to taste. Sprinkle with green onion. Cover and chill until ready to serve.

3. Halve pita bread and cut into triangles. Place onto baking sheets.

4. Combine olive oil and paprika together. Brush tops of pita with and sprinkle with cumin seeds and salt.

5. Bake for 8-10 mins until crisp. Serve with prepared dip.

pumpkin donuts

Pumpkin Donuts
makes 8-10 servings

INGREDIENTS
For the Donuts:
1 3/4 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground all spice
1/4 tsp ground cloves

1/2 cup sugar
1/4 cup soft brown sugar
1/4 cup coconut oil
3 large eggs
1 cup pumpkin puree
1 tsp vanilla extract

Cinnamon Sugar Coating:
1/4 cup sugar
1 tsp ground cinnamon

METHOD:
1. Preheat your oven to 350F (180C). Lightly grease your donut pan.

2. In a medium bowl, mix flour, baking powder, salt , spices together. Set aside.

3. In a large bowl, whisk the white and brown sugars with coconut oil. Add eggs, pumpkin puree and vanilla extract and mix until well combined.

4. Add dry ingredients to the pumpkin mixture. Mix until combined. Spoon or pipe into the pan, filling to about 3/4 full.

5. Bake for 13-15 minutes or until an inserted toothpick comes out clean.

6. Remove from oven and let cool slightly before turning out onto a cooling rack.

7. In a ziplock bag, add sugar and cinnamon and shake well until combined. While the donuts are still warm, add one at a time and shake in the sugar mixture to coat. Set the sugared donuts onto a wire rack to cool completely. Serve immediately or store at room temperature loosely covered for up to 3 days. Do not store in an airtight container or else they'll become sticky.

a better beef stew

Braised Beef with Root Vegetables

serves 8-10

INGREDIENTS:

4-5 lbs brisket, blade or any kind of stewing meat
3 tbsp olive oil
1 onion, chopped

2 celery stalks, chopped

2 carrots, chopped

1/2 head of garlic, minced

6 tbsp flour

3/4 of a bottle red wine

3-4 cups beef stock

2 tbsp tomato paste or 1 can chopped tomatoes

4 bay leaves

1/2 cup plus more for garnish, chopped flat leaf parsley
kosher salt and coarse ground pepper

1 rutabaga (swede), cut into 1 inch chunks

3 carrots, sliced on a 1/2 inch bias

3 tbsp butter

1 onion, halved and thinly sliced

2 x 8oz packages or crimini mushrooms, sliced

METHOD:

1. Heat oil over medium-high heat in a Dutch oven or wide bottom pot. Remove any moisture from the meat with paper towel. Season well with coarse salt.

2. Brown meat in batches, about 5 minutes each side. Transfer to a cutting board and let rest. Once cool, cut meat into 2 inch pieces.

3. Add onion, celery, carrots to the pot and cook until soft, about 10 minutes. Lower heat and add garlic and cook for another 2 minutes. Add flour while continuously stirring and cook for another 3 minutes until the roux begins to turn light brown.

4. Deglaze slowly with wine, scraping up all the fond. Increase heat and add slowly add the stock, continuously stirring to ensure that nothing is sticking to the bottom. Bring to a boil and add tomato paste, bay leaves, parsley, and return meat and all its juices to the pot. Add some more stock or water to ensure all the meat is covered. Lower heat and simmer for about 1.5 hours or until meat is tender. Give the stew a stir every 20 minutes.

5. In a separate pot, steam rutabaga or cover with water and boil until tender, about 15 minutes. Set aside.

6. Meanwhile, melt butter in a wide skillet over medium heat. Add onions and cook until soft about 10 minutes. Add mushrooms and cook until they release their juices, about 5-10 minutes. Remove from heat and set aside.

7. Once the meat is tender, add the 1/2 inch bias cut carrots and simmer for another 15-20 minutes. Adjust seasoning if necessary. Thicken the sauce with a corn starch slurry if desired. Garnish with remaining parsley and serve with the mushrooms and steamed rutabaga on the side. You can also serve mashed potatoes, rice, plain pasta or steamed kale as sides as well.

chicken and wine

Coq au Vin

serves 6-8

INGREDIENTS:

4 lbs chicken thighs

2 tbsp olive oil

1 onion, chopped

2 celery stalk, diced

4 carrots, sliced on a 1/2 inch bias

1 8oz package of brown mushrooms

4 tbsp flour

2 cups red or white wine

2 cups chicken stock

1 bay leaves

1 tsp dried thyme

1/4 cup plus more for garnish, finely chopped flat leaf parsley

kosher salt and coarse ground pepper

METHOD:

1. In a wide bottom pot, heat oil over medium-high heat. Season chicken with kosher salt and brown in batches, about 5 minutes per side. Remove chicken and set aside.

3. Remove any excess oil from the pot and then add onion, celery, carrots and cook until soft, about 5-10 minutes. Add flour while continuously stirring and cook for another 2 minutes until the roux begins to turn light brown.

4. Deglaze with wine, scraping up all the fond. Add mushrooms and then add chicken stock, bay leaves, thyme and parsley. Bring to a boil and return chicken and all its juices. Lower heat and simmer for 30-40 minutes.

5. Once chicken is done, adjust seasoning if necessary. Thicken the sauce with a corn starch slurry if desired. Garnish with remaining parsley and serve with potatoes, rice or noodles.

christmas duck

Roast Muscovy Duck with Orange and Thyme

serves 6-8

INGREDIENTS

Roast Duck:

1 Whole Muscovy Duck (7-8 lbs hen or drake)

kosher salt and pepper

1/2 orange, sliced

1 bunch of thyme

2 carrots, chopped

1 onion, chopped

1 celery stalk, chopped

2 garlic cloves, crushed

Duck Stock:

roasted neck and giblets

3 cups of chicken stock

Duck Gravy:

1 1/2 cups duck stock

1/2 cup bitter orange marmalade

1/2 cup Port

2 tbsp butter

dash of cream

salt and pepper

METHOD:

1. Remove the neck and giblets from the cavity and rinse the duck inside and out. Pat dry with paper towels and place on a roasting rack in a pan large enough to hold the duck. Place neck and giblets around the bottom of the pan. Prick the duck skin with a fork and let air dry overnight in the refrigerator.

2. Remove the duck from the refrigerator and let come to room temperature. Preheat oven to 425F (218C). Season the duck inside and out with salt and pepper. Stuff the cavity with orange slices and thyme. Tie the legs together with butcher's twine.

3. Roast the duck, breast-side up for 30 minutes. Take the pan out of the oven and remove the roasted neck and giblets. Set aside to make the duck stock. Defat the pan (approximately 1/2 cup). Add the carrots, onion, celery and garlic to the pan. Lower the oven to 350F (177C) and continue roasting the duck for another 60 minutes for medium-rare (135F) or 75 minutes for medium (160F).

4. While the duck is roasting make the duck stock by combining the roasted neck, giblets and chicken stock in a small pot. Simmer for 45-60 minutes and then set aside until you're ready to make the duck gravy.

5. When the duck is finished roasting, remove from oven and let rest for 10-15 minutes before carving. Remove the roasted vegetables from the pan and skim off the rest of the fat. Pour the pan juices into the duck stock. Add a little water to the pan and scrap off any fond. Add to the duck stock.

6. Bring the duck stock to a boil and make the duck gravy by adding the marmalade and port. You can thicken with a corn starch solution if desired. Adjust seasoning as desired. Turn off heat and add the butter and cream. Serve hot with the carved duck and roasted vegetables.

goes with chili or bbq

Cornbread Muffins

makes 24 muffins

INGREDIENTS:

3 cups pre-cooked yellow corn meal

1 1/2 cups corn starch

1/2 cup sugar

3 tbsp baking powder

1 tsp salt

6 eggs

4 cups whole milk
2 sticks (1 cup or 226g) unsalted butter, melted

METHOD:

1. Preheat oven to 400F (200 C). Grease muffin tins with a non-stick cooking spray and sprinkle a little corn meal in each one. Set aside.

2. In a large mixing bowl, whisk together corn meal, corn starch, sugar, baking powder and salt. Add eggs, milk and melted butter. Mix well.

3. Fill muffin tins with batter and bake for 18-20 minutes or until a skewer inserted comes out clean. Rotate pans halfway through baking. Run a thin spatula or knife around the edges of each muffin to loosen and serve warm with butter or honey.

4. Toppings or fillings (optional) can be added to the batter before baking:

- corn kernels

- ham and cheddar

- jalapeno and Monterey Jack

southern bbq smokiness

Southern Dry Rub
makes about 1 cup

INGREDIENTS:
1/4 cup soft brown sugar
1/4 cup kosher salt
1/4 cup smoked paprika
1/8 cup cumin
1/8 cup garlic powder
1 tbsp ground coriander
1 tbsp chili powder
1 tbsp coarse ground pepper

METHOD:
1. In a small bowl, make the rub by combining all ingredients together.

2. In a wide shallow baking dish, drizzle olive oil over your desired cut of meat or poultry.

3. Pat rub all over the meat or poultry and let it come to room temperature before cooking. This may take 1-2 hours depending on the size and cut. Extra rub can be stored in an airtight container in a dry cool place up to 2 weeks. Discard any rub that has come in contact with raw meat.

4. Preheat oven to 225F (107C) and slowly roast your meat or poultry until the internal temperature comes to:
- Beef 140F (60C) for medium rare
- Pork 145F (63C) for medium
- Chicken 165F (74C)

This may take 2-4 hours depending on the size and cut of your meat or poultry.

5. Rest for 5-10 minutes before carving. Internal temperatures will rise another 3-5 degrees during resting.

perfect with grilled cheese

Tomato Soup

serves 6-8

INGREDIENTS:

1 stick (1/2 cup or 113g) butter

1 onion, chopped

2 garlic cloves, chopped

2 tbsp flour

4 cans 15oz tomatoes (whole, diced or crushed)

1 tbsp orange juice

2 bay leaves

coarse salt

heavy cream (optional)

METHOD:

1. In a large pot over medium heat, add butter, onions, garlic and some salt. Cook for 10 minutes until soft and golden.

2. Add flour and cook for another 1-2 minutes while continuously stirring.

3. Add tomatoes and scrape up any browned bits. Add a bit of water to the empty cans to rinse out any remaining tomato juices and add to the pot.

5. Remove from heat and purée the soup with an immersion blender. If the soup is too thick, add some water to thin to the desired consistency.

6. Return to heat and add orange juce and bay leaves. Simmer for 20-30 minutes. Adjust seasoning as desired.

7. Serve hot and garnish with a dash of heavy cream if desired.

white soup

White Asparagus Soup

recipe adapted from TheSpruce

serves 6-8

INGREDIENTS:

2 tbsp butter

1/2 onion, chopped

2 lbs white asparagus, peeled and cut into 2 inch pieces, heads reserved

1 quart homemade chicken stock

1/4 cup cream

1/4 cup milk

salt and pepper

white wine

chopped parsley

METHOD:

1. In a large pot over medium heat, add butter and onion. Cook for 5 minutes until soft.

2. Lower heat and add white asparagus (minus the heads) and cook for 5 minutes.

3. Add stock and simmer gently for 15 minutes. Once the asparagus are tender, turn off heat and purée the soup with an immersion blender. Add additional stock to thin the soup to desired consistency.

4. Return to a simmer and add reserved asparagus heads. Simmer gently for 5 minutes. Turn off heat and add cream and milk. Do not boil or else the cream will curdle. Adjust seasoning and add a splash of white wine (optional). Serve hot and garnish with parsley.

picnic side dish

New Potato Salad

serves 6-8

INGREDIENTS:

2 pounds new potatoes, scrubbed and cut 1/2 inch pieces

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup buttermilk

1/2 cup chopped fresh dill

2 green onions, thinly sliced

1 tbsp white vinegar

coarse salt and pepper

METHOD:

1. Boil potatoes until tender. Drain and set aside. Let cool completely.

2. In a large mixing bowl, add remaining ingredients and mix well. Toss in cooled potatoes and adjust seasoning as necessary. Chill until ready to serve.

italian for pick me up

Tiramisu

serves 10-12

INGREDIENTS
Prepare the cake layer:

24 Ladyfingers

Bring to room temp:
14 oz (1 3/4 cups or 397g) marscapone cheese

Make the zabaglione:

5 egg yolks, room temperature

1/3 cup sugar

1/3 cup sweet Marsala

1 tbsp water

Make the whipped cream:

1/2 cup heavy cream

2 tsp vanilla

Soak the cake layer:

3/4 cup espresso

2 tbsp rum

1 tbsp sugar

Assemble the tiramisu:

5 oz or 1/2 cup dark chocolate, grated

1 tbsp unsweetened cocoa

METHOD:

1. Preheat oven to 350F (180C).

2. Place ladyfingers in a single layer on a baking sheet. Bake for 10 minutes until golden and crisp. Set aside.

3. In a large mixing bowl, add marscapone and let soften at room temperature. Set aside.

4. In a medium heat proof bowl, beat the egg yolks and sugar on high until thick and pale yellow. Whisk in Marsala and water. Set the bowl over a bain marie, whisking constantly for 10-15 minutes. Your zabaglione is ready when it reaches 145-150F (63-65C) and the mixture is thick, frothy and holds a ribbon. Remove from heat and let cool for 15 minutes, stirring from time to time.

5. In the mixing bowl of your stand mixer, beat the cream and vanilla until soft peaks form. Set aside.

6. In a shallow dish, combine espresso, rum and sugar. Set aside.

7. In the large mixing bowl with the marscapone, mix the cheese until smooth. Fold in cooled zabaglione and then fold in whipped cream. Set aside.

8. Get a serving dish ready that is at least 3 inches in depth and can accommodate 12 lady fingers in a single layer.

9. Gently dip half the ladyfingers into espresso mixture and arrange on the bottom of your serving dish, leaving a little space in between each one. Spread half of the marscapone filling over and between the ladyfingers. Sprinkle with half of the grated chocolate.

10. Dip remaining ladyfingers and arrange on top. Spread remaining mascarpone filling over. Make sure that every biscuit is covered with the filling or else your tiramisu will be dry. Sprinkle with remaining grated chocolate.

11. Sift cocoa over top. Cover with plastic wrap and chill for 2 hours or up to 24 hours before serving.

light lunch

Chicken Soba Noodle Salad

serves 4-6

INGREDIENTS

Make the dressing:

1 garlic clove, minced
1 Thai chili, minced
1/2 cup olive oil
1/2 cup Japanese rice wine vinegar
1 tbsp soy sauce
1 tbsp tahini
1/2 tsp sesame oil
1 tsp sugar
salt and pepper

Make the salad:
1 carrot

1 cucumber

1 red bell pepper
1/4 cup green onion, finely chopped
4 portions of Japanese soba noodles
3-4 chicken breasts, fully cooked and shredded

Garnish:
2 tbsp roasted Japanese black and white sesame seeds

1/4 cup cilantro leaves

METHOD:
1. In an empty glass jar, add all the ingredients for the dressing. Close tightly with lid and set aside.

2. Julienne or shred carrot, cucumber, pepper and set aside. You can also use a sprializer or box grater to create long vegetable strands.

3. Cook soba noodles according to package directions. Drain and rinse with cold water. Place cold noodles in a large wide serving bowl.

4. Top noodles with shredded vegetables, chicken and green onion. Chill until ready to serve.

5. Just before serving, shake jarred dressing until well combined. Pour over noodle salad and garnish with sesame seeds and cilantro. Toss well and serve.

---

Kale and Romaine Salad

serves 4-6

INGREDIENTS:

1 head romaine lettuce
1 bunch kale
6-8 radishes, sliced thinly
1/4 cup chopped parsley
1/2 cup tahini dressing

METHOD:

1. Wash lettuce and kale. Dry and cut lettuce into bite size pieces. Place into a large salad bowl.

2. Tear off kale from stem into bite size pieces and add to salad bowl. Top with radishes and parsley. Chill until ready to serve.

3. Toss with tahini dressing just before serving.

---

Roasted Cauliflower Quinoa

serves 6-8

INGREDIENTS:
1 cup tri-coloured quinoa, cooked

1 head cauliflower
1 cup grape tomatoes, halved
1/2 cup parsley, finely chopped
juice from half a lemon
extra virgin olive oil
coarse salt and pepper

METHOD:

1. Preheat oven to 400F (205C).

2. Rinse and cut cauliflower into large pieces and place in a large mixing bowl. Drizzle with olive oil and season. Spread on a baking sheet and roast for 30-40 minutes until golden. Set aside.

3. In the same mixing bowl, add cooked quinoa, tomatoes, parsley. Toss with lemon juice and olive oil.

4. Shred roasted cauliflower into florets and add to bowl. Toss and adjust seasoning if necessary. Serve at room temperature.

when you have leftover mash

Shepherd's Pie

serves 4-6

INGREDIENTS:

1 tbsp olive oil

1 onion, diced

2 carrots, diced

2 lbs ground beef or combination pork, lamb, bison

2 tbsp tomato paste

7-8 dashes Worcestershire sauce

2 tbsp chopped flat leaf parsley

2 tsp chopped rosemary

1 cup chicken stock
1/2 cup frozen or canned corn

1/2 cup frozen peas

4-5 cups mashed potatoes and parsnips
coarse salt and pepper

METHOD:

1. Preheat oven to 400F.

2. In a large skillet, heat olive oil over medium heat. Add onions and carrots, cook for 5 minutes until soft. Season beef and add to pan. Brown for 10 minutes and then degrease the fat.

3. Add tomato paste, Worcestershire sauce, parsley, rosemary and stock. Simmer for 5 minutes and then turn off heat. Mix in corn and peas until well combined. Adjust seasoning if necessary.

4. Pour mixture into a deep 2 quart casserole dish. Top with mashed potatoes and parsnips.

5. Bake for 30 minutes until slightly browned and toasted. Serve with a green salad or side green vegetable.

how do you like them apples?

Apple Roast Chicken
serves 4-6

INGREDIENTS:
2 local apples, peeled, cored and cut into 1 inch slices
1 onion, cut into large chunks
1/2 head of garlic, peeled and crushed
2 sprigs of rosemary
1/2 cup of apple cider
1 4 lbs (1.8 kg) roasting chicken, split in half

METHOD:
1. Preheat oven to 350F (175C).

2. Toss apples, onions, garlic, rosemary and apple cider in a large roasting pan.

3. Season chicken with salt and pepper and rest on top of mixture, skin side up.

4. Roast for 45-60 minutes until the thickest part of the thigh registers 165F (74C) with an instant read thermometer.

5. Rest for 10 minutes before carving. Toss with pan stew and serve.

chicken on a stick

Yogurt Spiced Chicken Skewers

serves 4-6

INGREDIENTS:

1 cup Greek yogurt

1 tbsp olive oil

2 tsp paprika

1 tsp cumin

1/2 tsp cinnamon

3 garlic cloves, minced

1 Thai chili, minced

4 chicken breasts, cut into 1 inch cubes

coarse salt and pepper

METHOD:

1. In a medium bowl, make the marinade by mixing yogurt, olive oil, spices, garlic and chili together.

2. Season the chicken and combine with marinade. Chill for 1 to 4 hours.

3. Thread chicken onto metal or bamboo skewers. Remember to soak bamboo skewers in water for 30 minutes prior to using.

4. Grill on the BBQ or under the broiler for 10-12 minutes. Turn the skewers midway to make sure the chicken is cooked and charred evenly.

5. Serve with a side salad or basmati rice.

now that's what I call a cookie

Giant Chocolate Chip Cookie

makes one big 12 inch cookie

INGREDIENTS:

1 1/4 cups all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 stick (1/2 cup or 113g) unsalted butter, room temperature

1/2 cup light brown sugar

1/4 cup sugar
1 egg

1 1/2 tsp vanilla

1 cup semi-sweet chocolate chips, plus extra for garnish

1/2 cup chopped pistachios, walnuts or pecans (optional)

METHOD:

1. Preheat oven to 325F (160C). Grease a 12 inch pizza pan or cast iron skillet.

2. In a small bowl, whisk together flour, baking soda, salt. Set aside.

3. In a large bowl, beat butter and sugars until fluffy. Beat in egg and vanilla until well combined.

4. On low speed stir in the dry ingredients until well-blended and smooth.

5. Add chocolate chips and nuts (if using) and mix by hand.

6. Use a spatula and spread cookie dough evenly in pan, leaving an 1 inch border between the dough and the lip of the pan.

7. Bake for 25-30 minutes until the cookie is set in the middle and the edges begin to brown. Remove from oven and place extra chocolate chips over top. Let cookie cool in pan for 10 minutes before serving or transfer to a wire rack to cool completely. Cookie will stay fresh in an air tight container up to 3 days.

TIPS:

- cookie dough can be made ahead and stored in the fridge up to 3 days until ready to use

- cooled cookie can be decorated with icing and sprinkles for a cookie gram or cookie cake

- if baking the cookie in a cast iron skillet, serve warm with ice cream or warmed pouring cream

one hearty soup

Italian Sausage and Kale Soup

serves 10-12

INGREDIENTS:

1 tbsp olive oil

3-4 links of Johnsonville Mild Italian Sausage

1 onion, diced

1 carrot, diced

1 celery stalk, diced

1 red bell pepper, diced

3-4 garlic cloves, minced

6-8 new potatoes, cubed (skin on)

5-6 cups chicken stock

1 cup milk

1/2 cup cream

1 bunch curly kale, chopped

coarse salt and pepper

METHOD:

1. In a large stock pot, heat olive oil over medium. Brown sausages and set aside to let cool.

2. Add onion, carrot, celery and cook for for 5-10 minutes until soft and brown. While that is cooking, slice sausages on a bias into 1/4 inch rounds, set aside. Add bell pepper and garlic to pot and sauté for 1-2 minutes longer.

3. Add potatoes, chicken stock, milk, cream, and sausage. Simmer until potatoes are tender, about 10-15 minutes.

4. Stir in kale and cook for 1-2 minutes longer. Adjust seasoning as desired. Serve hot.

pasta and beans

Pasta e Fagioli

serves 6-8

INGREDIENTS:

2 tbsp olive oil

1 onion, diced

1 carrot, diced

1/2 head garlic, minced

2 tbsp chopped flat leaf parsley

1 15oz can whole plum tomatoes

1 15oz can white cannellini beans, drained

1 quart chicken stock (homemade if available)

1 inch piece of Parmigiano-Reggiano rind

1 cup cooked elbow pasta or shells (optional)

METHOD:

1. In a large pot, heat olive oil over medium high heat.

2. Add onions and carrots and cook for 5-10 minutes until soft and golden. Add garlic and cook for 2 minutes longer until fragrant.

3. Add parsley and tomatoes. Use the back of a wooden spoon to roughly crush the tomatoes into smaller pieces. Scrape up any browned bits on the bottom of the pot.

4. Increase heat and add chicken stock. Bring to a boil and while stirring, add white cannellini beans and Parmigiano-Reggiano rind. Lower heat and simmer for 1 hour. Stir every 20-30 minutes. Add more stock if the consistency is too thick. Adjust seasoning if necessary.

5. Place cooked pasta, if using, in bowls and ladle hot soup over. Garnish with extra parsley and freshly grated Parmigiano-Reggiano. Serve hot.

TIP: this soup can be made up to 3 days in advance. Just store in the fridge in an airtight container. This recipe can also be doubled and frozen up to 6 months. Just defrost, reheat and serve hot.

upside down pear cake

Upside Down Pear Cake
recipe adapted from YoungPost (April 12, 2015), SCMP.
makes one 7 inch cake

INGREDIENTS:
100ml milk
1/2 tbsp white vinegar

1/8 cup muscavado sugar
2-3 ripe pears peeled cored cut into slices

1 1/4 cups flour
1/2 cup whole wheat flour
1 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
pinch of salt

2 eggs
1/4 cup muscavado sugar
50ml coconut oil
1 tsp vanilla extract

METHOD:
1. Preheat oven to 375F (190C). Lightly grease and line a 7" cake tin.

2. Mix milk and vinegar together in a bowl and set aside.

3. Sprinkle 1/8 cup sugar over the bottom of the tin. Arrange the pear slices around the tin.

4. In a small bowl, whisk together flours, ginger, baking powder, baking soda and salt. Set aside.

5. In a large bowl, combine milk vinegar mixture, eggs, 1/4 cup sugar, coconut oil and vanilla. Mix well and then fold in dry ingredients. Pour batter over pears in cake tin.

6. Bake for 30 minutes or until a tooth pick in the centre comes out clean. Allow to cool in tin on a wire rack for 10 minutes and then invert onto a plate.

elegant and easy starter

Parsnip Soup
recipe adapted from Epicurious
serves 8-10

INGREDIENTS:
1 tbsp olive oil
4 tbsp butter
1 onion, chopped
1 carrot, chopped
2 celery stalks, chopped
4 garlic cloves, minced
3-4 slices of ginger, slivered
4-6 cups homemade beef or chicken stock
6 parsnips, chopped
1 tsp dried thyme
freshly grated nutmeg to taste
thyme or flat leaf parsley for garnish

METHOD:
1. In a large pot over medium high heat, add olive oil and butter.

2. Add onion, carrot, celery and cook for 10 minutes until soft and golden. Add garlic and ginger and cook for 2-3 minutes longer.

3. Slowly pour in 4 cups of homemade stock while stirring and scraping up any browned bits. Add parsnips and dried thyme and bring to a boil. Lower heat and simmer for 20 minutes.

4. Once the vegetables are tender, purée the soup with an immersion blender. Add remaining stock to thin the soup to desired consistency. Stir in the nutmeg and season if necessary. Serve hot and garnish with a sprig of thyme or chopped parsley (optional).

whole roasted cauliflower

Whole Roasted Cauliflower
recipe adapted from PureWow
serves 4-6 as a side

INGREDIENTS
1 whole cauliflower
1 tbsp olive oil
1 cup plain Greek yogurt
1/2 head of garlic, minced
1 lime, zested and juiced
2 tbsp Mexican chili powder
1 tbsp ground cumin
1 tsp curry powder
2 tsp kosher salt
1 tsp ground black pepper

METHOD:
1. Preheat oven to 400F (200 C) and cover a small baking sheet with aluminum foil or parchment paper. Set aside.

2. Remove any green leaves from the base of the cauliflower and hollow out the woody stem. Rinse and pat dry. Rub the bottom of the cauliflower with olive oil and place on the prepared baking sheet.

3. In a small bowl, make the yogurt marinade by combining the remaining ingredients together. Pour and spread evenly over the cauliflower.

4. Roast for 50-60 minutes until the yogurt marinade on the cauliflower is dry and lightly browned. Use the tip of a sharp knife and check for tenderness. Continue roasting for another 10-15 minutes if desired tenderness is not enough.

6. Transfer cauliflower to a bed of greens on a serving platter. Cool for 10 minutes before cutting into wedges and serving.

simple homemade meatballs

Meatballs and Red Sauce
recipe adapted from Mary Berry
makes 36 meatballs
serves 6-8

INGREDIENTS
For the meatballs:
2 lbs (1 kg) combination ground beef and pork
2 onions, finely chopped
1/2 garlic head, minced
1 cup grated parmesan
2 tbsp dried thyme
1 tsp paprika
2 eggs, beaten
kosher salt and freshly ground black pepper

For the sauce:
1 onion, chopped
1/2 garlic head, crushed
1 can (15 oz) crushed tomatoes

1 jar (700g, 25 oz) passata or marinara sauce
a dash of Tabasco (optional)
1/4 cup + more for garnish, chopped basil

METHOD:
1. Make the meatballs. In a large bowl, add all ingredients and mix with your hands until combined. It's easier to have damp hands for mixing. Shape into 36 even-sized balls, place on a baking sheet and chill for 30 minutes.

2. In a large non-stick pan, heat some olive oil over medium high. Add meatballs in 3-4 batches and fry for 8-10 minutes or until just golden brown. Do not to overcrowd the pan. Remove meatballs and set aside.

3. Make the sauce. In the same pan, add onion and cook for 10 minutes until golden brown. Add garlic and cook for 2 more minutes.

4. Stir in the crushed tomatoes, passata and Tabasco (if using). Fill your empty passata jar with some water. Swirl and rinse out remaining sauce into your pan.

5. Bring the sauce to a boil, uncovered, for 10 minutes until slightly reduced. Add the meatballs and basil. Cover and simmer for 10-12 minutes, stirring occasionally, until the meatballs are cooked through. Taste and adjust seasoning if necessary. Serve hot over your favourite pasta. Garnish with remaining basil.

TIP: Meatballs can be assembled 1 day ahead and stored in the refrigerator until ready to use. Meatballs can also be frozen raw in an airtight container for up to 1 month. Do not defrost meatballs before cooking.

chocolate salted caramel cake

Chocolate Salted Caramel Cake

recipe adapted from America's Test Kitchen

makes one 6 inch round layer cake and 12 cupcakes

(also makes one 9 inch round layer cake or 24 cupcakes)

INGREDIENTS

Make the cake:

1 1/2 cups all purpose flour

3/4 cup cocoa

1 1/2 cups sugar

1 1/4 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

3/4 cup buttermilk

1/2 cup water

1/4 coconut oil

2 large eggs, room temperature

1 tsp vanilla extract

Make the caramel:

3/4 cup sugar

1/4 cup water

1/4 light corn syrup

1 cup heavy cream

1 stick unsalted butter (1/2 cup or 113g), cut into 8 pieces

1 tsp vanilla extract

3/4 tsp salt

Make the frosting:

2 sticks (1 cup or 226g) unsalted butter, room temperature

1/4 powdered sugar, sifted

1/2 cup cocoa

pinch of salt

1/2 cup light corn syrup

3/4 tsp vanilla extract

6 oz bitter sweet chocolate, melted

sea salt flakes

METHOD:

1. Preheat oven to 325F (163 C). Grease and line cake pans and/or a muffin tin with cupcake liners if using.

2. In a large mixing bowl, sift flour and cocoa together.

3. Add sugar, baking soda, baking powder and salt. Whisk together and set aside.

4. In a medium mixing bowl, add buttermilk, water, coconut oil, eggs and vanilla. Whisk until combined.

5. Pour wet ingredients into the large mixing bowl with the dry ingredients. Gently whisk until there are no more dry patches.

6. Pour batter evenly into the cake pans and/or muffin tins. Bake for 20-25 minutes (8-10 minutes for cupcakes) or until a skewer inserted into the cake comes out clean. Let cakes cool in pans for 15 minutes before turning out on a wire rack to cool completely before frosting (about 30-45 minutes).

7. While cakes are cooling, make your caramel. Grease a 9 inch square pan. Set aside.

8. In a sauce pan, add sugar, water, and corn syrup. Mix with a spatula to combine. Turn on heat to medium high and bring to a boil. Do not disturb or mix anymore or else the sugar will crystalize along the edges.

9. When the mixture is a light amber colour, lower heat and swirl the pan to make sure the sugar is caramelizing evenly. The caramel is done when it is dark and the temperature is 375F. Remove from heat and slowly add the cream (the sugar will bubble vigorously), mixing constantly. Add butter, vanilla, salt and swirl pan to combine.

10. Return pan over medium heat and boil until the temperature is 240F, about 3-5 minutes. Pour into prepared pan and cool for 30 minutes or longer.

11. Make the frosting in a food processor. Add butter, powdered sugar, cocoa and salt. Pulse for 30 seconds and scrape down the sides. Add corn syrup, vanilla extract and pulse for 15 seconds. Add melted chocolate and pulse for 15 seconds longer.

12. Assemble the cake. Use a serrated knife and slice both cakes in half so that you have 4 even layers. Place on a clean surface side by side.

13. Use a spatula and draw 2 lines in the caramel to divide into 3 portions. Scoop up 1/3 of the caramel onto the first cake layer. Use an offset spatula and gently spread, leaving a 1/2 inch border at the edge. Continue with the second and third layer. The fourth layer is the top of the cake and doesn't require any caramel.

14. Place a cake round on your cake platter and line with parchment paper strips. Use a large spatula or flat tart tin and carefully place a caramel covered cake layer on top. Stack the remaining layers on top. Frost cake as desired and sprinkle some sea salt flakes to finish. Let stand for at least an hour for the frosting to firm up before serving. Cake can be made up to 2 days in advance and stored in the fridge. Let cake stand at room temperature for an hour before serving.

bacon egg cups

Easy peasy crowd pleaser.

Bacon Egg Cups

serves 8-10

INGREDIENTS:
1/4 cup butter, melted
8 eggs
1/2 cup milk
12 bacon strips, fully cooked
chopped green onion or any green herb

METHOD:
1. Preheat oven to 325F (163 C). Brush muffin tins with melted butter.

2. Add eggs and milk in a large liquid measuring cup. Whisk until fully combined and the volume has increased slightly.

3. Add a strip of bacon to each muffin tin and then fill half way with the egg mixture. Add chopped green onions or herbs (optional).

4. Bake for 5-10 minutes or until set. Remove from pan and serve immediately.