Traditional Moroccan-style Couscous with Lamb and Pumpkin


1/2 cup chick-peas, soaked overnight
1-1/2 lb lean lamb, cut into bite-size pieces
2 Spanish onions, sliced
pinch of saffron
1/4 tsp ground ginger
1/2 tsp ground turmeric
1 tsp freshly ground black pepper
1 lb carrots, cut into 2-1/2-inch pieces
1-1/2 lb pumpkin, peeled, seeded and cut into 1-inch cubes
3 oz raisins
2/3 cup couscous
fresh parsley, to garnish


  1. Drain the chick-peas and cook for 1 to 1-1/2 hours in boiling water, until tender. Place in cold water and remove the skins with your fingers. Discard the skins and drain.
  2. Place the lamb, onions, saffron, ginger, turmeric, pepper, salt and 5 cups water in a large saucepan. Slowly bring to a boil, then cover and simmer for about 1 hour, until the meat is tender.
  3. Stir the carrots, pumpkin and raisins into the meat mixture, cover and simmer for a further 30-35 minutes, until the vegetables and meat are completely tender.
  4. Prepare the couscous according to the instructions on the packet. Spoon on to a warmed serving plate, making a well in the centre.
  5. Spoon the stew and gravy into the centre of the couscous, arranging some carrots down the sides, or alternatively stir the stew into the couscous. Garnish with parsley and serve.

Makes 4 to 6 servings.

Source: The Best of Morocco

Power Bowl with Canadian Foods from Coast to Coast


6 cups winter vegetables cut into 1/2-inch chunks (squash, beets, parsnips, mushrooms)
2 tbsp canola oil
pinch of salt
2 cups green lentils, cooked (or rinsed and well-drained canned)
2 cups cooked barley
4 cans (each 125 g) sardines (preferably canned in water)

Maple Mustard Dressing

1/4 cup canola oil
2 tbsp maple syrup
2 tbsp apple cider vinegar
2 tbsp ground flax seed
1 tbsp Dijon mustard
1/2 tsp turmeric
1/4 tsp salt
1/4 tsp black pepper


  1. Preheat oven to 200ºC (400ºF).
  2. Toss vegetables with canola oil and salt. Roast for 30 minutes until tender.
  3. In a small bowl, whisk dressing ingredients.
  4. To assemble bowls, divide vegetables, lentils, barley and sardines equally among four bowls. Drizzle with dressing.

Makes 4 servings.

Source: Winnipeg Free Press

French-style Casserole with Duck Legs and Pork Belly


4 whole duck legs (about 3 lbs), preferably Moulard
Kosher salt
4 cups duck fat, melted
4 heads of garlic, cloves separated and peeled
2 tbsp whole black peppercorns
6 bay leaves
1 lb fresh garlic and pork sausages (about 4 links)
1 lb Morteau sausages (about 4 links)
1 (8-oz) piece pork belly, scored every 1/2-inch
2 medium yellow onions, cut into large dice
2 medium carrots, cut into large dice
4 sprigs thyme
2 sprigs rosemary
2 (28-oz) cans whole peeled San Marzano tomatoes
1/4 cup all-purpose flour
1 (750-ml) bottle dry Riesling
3 cups dried tarbais beans
baguette, for serving


  1. On the first day: Heat the oven to 250°F. Rinse the duck legs and pat dry with paper towels. Arrange in a 4-qt Dutch oven and season generously with salt. Pour the duck fat over the legs along with 15 garlic cloves, 1 tablespoon peppercorns, and 3 bay leaves. Transfer the pot to the oven and bake until the duck is very tender, about 3 hours. Remove the pot from the oven and let the duck legs cool. Lift the legs from the fat and reserve 1/4 cup duck fat; save the rest of the fat for another use. Wrap the duck legs in plastic wrap and refrigerate overnight.
  2. On the second day: In an 8-qt Dutch oven, melt the 1/4 cup reserved duck fat over medium-high heat. Unwrap the duck legs and add to the pot, skin side down. Cook the legs until the skin is crisp and golden, about 7 minutes. Remove the duck legs from the pot and transfer to a bowl. Add the pork sausages to the pot, and cook, turning, until golden brown, about 5 minutes. Transfer the sausages to the bowl and return the pot to the heat.
  3. Add the Morteau sausages to the pot and cook, turning, until golden brown, 5 to 6 minutes. Remove the sausages from the pot and transfer to the bowl with the duck legs. Add the pork belly to the pot and cook, turning once, until golden brown on the outside, 8 to 10 minutes. Transfer the belly to the bowl and return the pot to medium heat.
  4. Add the remaining garlic cloves and the onions to the pot and cook, stirring, until soft, about 5 minutes. Stir in the carrots and cook for another 2 minutes. Add the flour and cook, stirring, for 2 minutes more. Tie the remaining 3 bay leaves, the thyme, and rosemary with kitchen twine and add to the pot along with the tomatoes. Return all the meats to the pot and pour in the wine. Bring to a boil, reduce the heat to low, and cook, stirring occasionally, until the pork belly is tender and the duck legs are falling off the bone, about 2 hours. Using tongs, transfer all of the meat to a bowl and discard the tied herbs. Using an immersion blender or working in batches with a stand blender, blend the vegetables and tomatoes to thicken the sauce and then return the meat to the pot.
  5. Meanwhile, in a large pot of boiling salted water, cook the beans until just tender, about 40 minutes. Drain the beans and then stir into the pot and simmer for another 5 minutes. Remove the pot from the heat and let the cassoulet cool. Cover the pot and refrigerate overnight.
  6. On the third day: Remove the cassoulet pot from the refrigerator and heat over low heat until the ingredients are warmed through. Remove the meats from the pot and cut the duck legs in half, the sausages into 1-inch pieces, and the pork belly into 1/2-inch-thick slices. Ladle the stew and beans into bowls, top with some of the meat, and serve with a baguette for soaking up the sauce.

Makes 6 to 8 servings.

Source: Dominique Ansel

Seared Beef Steak Served with Mashed Potato and Cannelline Bean


2-3/4 1b potatoes, peeled and chopped
1/2 cup (single or pouring) cream
sea salt and cracked black pepper
14 oz can cannellini (white) beans, drained and rinsed
4 x 5 oz beef eye fillet steaks
olive oil, for brushing

Rosemary Oil

1/4 cup olive oil
1 clove garlic, finely sliced
1 tsp rosemary leaves


  1. To make the rosemary oil, cook all the ingredients in a small saucepan over low heat for 3 minutes or until fragrant.
  2. Cook the potatoes in a large saucepan of boiling water until soft. Drain, return to the pan and mash with the cream, salt and pepper.
  3. Return the saucepan to a low heat, fold in the cannellini beans and mash roughly with a fork. Set aside and keep warm.
  4. Heat a medium non-stick frying pan over medium—high heat. Brush the steaks with olive oil and sprinkle with salt and pepper. Cook for 3 minutes each side or until cooked to your liking.
  5. To serve, divide the mash among plates, top with the steak and drizzle with the rosemary oil.

Makes 4 servings.

Source: Donna Hay

Crème Brûlées with Chocolate and Sweet Tonka Bean


4 ounces semisweet chocolate, finely chopped
1 tonka bean
2-1/2 cups heavy cream
8 egg yolks
1/3 cup granulated sugar
1/4 cup demerara sugar or other raw cane sugar


  1. Preheat the oven to 225ºF.
  2. Place six brûlée dishes or flameproof ramekins into a shallow roasting pan and fill the pan with water to come halfway up the sides of the dishes.
  3. Put the chocolate into a heatproof bowl. Using a nutmeg grater, grate the tonka bean, then mix with the chocolate. Put the cream into a saucepan and heat to just below boiling point, then pour over the chocolate and mix gently until the chocolate has melted.
  4. In a separate bowl, beat together the egg yolks and granulated sugar using an electric handheld mixer until pale and fluffy. Beat the chocolate cream, a little at a time, into the egg mixture.
  5. Pour into the dishes in the bain-marie and bake in the oven for 1 hour, or until set.
  6. Let cool, then chill in the refrigerator overnight.
  7. To serve, sprinkle demerara sugar over the top of each dish, then caramelize using a kitchen blowtorch.


If you do not have a kitchen blowtorch, sprinkle the creme brfil6es with the sugar and put on a baking sheet. Place under a hot broiler until the sugar caramelizes.

Makes 6 servings.

Source: Chocolat

Tonka Bean