Braised Lamb Shank North African Style

Ingredients

4 (about 5 lb total) bone-in lamb shanks,
1-1/2 tsp Kosher salt
1-1/2 tsp freshly ground black pepper
1/4 cup olive oil
4 cup yellow onions, coarsely chopped
2 ribs celery, coarsely chopped
1 carrot, coarsely chopped
2 Navel oranges, coarsely chopped
4 cinnamon sticks
2 tbsp cumin seeds
2 tbsp coriander seeds
2 cups orange juice
4 cups chicken broth

Method

  1. Preheat oven to 400°F.
  2. Season lamb with salt and pepper. Cook lamb in hot oil in a 12-inch cast-iron skillet or saute pan over medium-high heat 8 to 10 minutes or until browned; drain.
  3. Transfer lamb to a roasting pan. Set aside.
  4. Discard oil and drippings in skillet. Add onions, celery and carrot, and saute 2 to 3 minutes. Stir in oranges and the 3 spices. Cook, stirring occasionally, 5 minutes or until onions are softened and spices are fragrant.
  5. Increase heat to high, and stir in orange juice. Cook, stirring occasionally, 10 minutes or until liquid is reduced by half.
  6. Stir in broth, and cook, stirring occasionally, 10 minutes.
  7. Pour vegetable mixture over lamb in roasting pan. Cover tightly.
  8. Bake at 400°F for 3 hours or until meat is tender enough to fall off the bone. Let stand 5 minutes before serving.

Makes 4 servings.

Source: Cooking in Everyday English

Power Bowl with Canadian Foods from Coast to Coast

Ingredients

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

Method

  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

Appetizer with Turkey and Tomato

Ingredients

1 lb ground turkey meat
4 green onions, finely minced
1/4 cup each of minced mint leaves, cilantro and Italian parsley
finely grated zest from 1 lemon
1 garlic clove, very finely minced
1/4 tsp sea salt
freshly ground white pepper
2 Tbsp extra-virgin olive oil
2 cups baby arugula, washed and spun dry

Tomato Confit

1 can (28 oz) plum tomatoes
2 garlic cloves, finely minced
1 jalapeno, seeded and very finely minced
juice from 1 lemon
1/3 cup extra-virgin olive oil
1 Tbsp red wine vinegar
2 Tbsp finely chopped Italian parsley
sea salt and freshly ground black pepper

Method

  1. To make the confit, drain tomatoes and squeeze out seeds. Finely dice and place in bowl along with garlic, jalapeno and lemon juice. Fold together. In small bowl, whisk oil, vinegar and parsley together. Drizzle over tomatoes and add salt and pepper to taste. Set aside to marinate while preparing turkey meatballs.
  2. Preheat oven to 350ºF (180ºC). Line baking sheet with parchment paper.
  3. Combine meatball ingredients except olive oil and arugula in medium-sized bowl. Work mixture together using hands until evenly mixed. Dampening hands with water, shape turkey mixture into 1-inch round balls and place in single layer on baking sheet. Lightly brush with olive oil. Bake in preheated oven for 20 minutes or until meatballs are cooked through and inner temperature reads 170ºF (77ºC) when tested with meat thermometer.
  4. To serve, place a few arugula leaves on each of 6 serving dishes. Top with a few turkey meatballs and spoon some Tomato Confit over top.

Makes 6 servings.

Source: Sage magazine

British-style Pies with Pork Shoulder, Pork Belly and Bacon

Ingredients

Pastry

4 1⁄2 cups all-purpose flour, plus more
1 tsp kosher salt
2 sticks chilled unsalted butter, cut into cubes
1 large egg, lightly beaten, for brushing

Filling

3 tbsp vegetable oil
1 celery stalk, minced
1 small yellow onion, minced
2 tbsp minced flat-leaf parsley
1 tbsp minced sage
6 oz crustless white bread, cut into 1/2-inch cubes
1/3 cup chicken stock
1-1/2 tsp kosher salt, plus more
freshly ground black pepper
2 boneless, skinless chicken thighs, cut into 1-inch pieces
1 boneless, skinless chicken breast, cut into 1-inch pieces
1 lb pork shoulder, trimmed and cut into 1/4-inch cubes
4 oz skinless pork belly, cut into 1/4-inch cubes
4 oz slab bacon, cut into 1/4-inch cubes
1/4 tsp freshly grated nutmeg
1/4 tsp ground white pepper

Method

  1. To prepare the pastry, combine the flour with the salt and butter in a food processor and pulse until crumbly. Pour in 3/4 cup ice-cold water and pulse briefly until the dough begins to clump. Scrape the dough onto a work surface, knead until it just comes together, then mold into a ball. Halve the dough, with one piece slightly bigger than the other, and shape each half into a 1/2-inch-thick rectangle. Wrap each rectangle in plastic wrap and refrigerate for 1 hour.
  2. To make the filling, warm the oil over medium heat in a small saucepan. Add the celery and onion and cook, stirring, until very soft, about 16 minutes. Stir in the parsley and sage, then scrape into a bowl. Add the bread and stock, season with salt and pepper, and mix by hand until thoroughly combined. Add the chicken thighs and breast to the stuffing and mix until evenly combined. In another bowl, toss the pork shoulder with the pork belly, bacon, nutmeg, white pepper, and the 1-1/2 teaspoons salt until evenly combined.
  3. Heat the oven to 350°F.
  4. On a lightly floured work surface, roll the larger dough rectangle into an 18-by-14-inch rectangle, halve it crosswise and lengthwise to make four 9-by-7-inch rectangles. Fit the 4 rectangles into the bottom and up the sides of four 5-3/4-by-3-inch loaf pans lined with parchment paper. Divide the pork mixture among the pans and press it evenly into the bottoms. Divide the chicken and stuffing mixture evenly among the pans and press it evenly over the pork. Roll the second dough rectangle into a 16-by-12-inch rectangle, halve it crosswise and lengthwise into four 8-by-6-inch rectangles, and place each rectangle over the stuffing in each pie. Trim the edges of the dough to be flush with the pans and pinch together to seal. Poke three 1/2-inch-wide holes into the top of each pie and brush the tops of the pies with the egg wash.
  5. Place the pies on a baking sheet and bake until the crusts are golden brown and an instant-read thermometer inserted into the middle of each pie reads 160°F, about 1 hour and 15 minutes. Transfer the pies to a rack and unmold. Serve the pies with the chutney at room temperature, or chill for 4 hours and serve cold.

Makes 4 servings.

Source: BBC

French-style Baked Eggs with Kale

Ingredients

1 cup finely shredded stemmed kale (about 6 leaves)
1/2 cup diced Paris ham or cooked pancetta (2 ounces)
2 tbsp heavy cream
2 large eggs
truffle salt or sea salt
fresh pepper
grating of nutmeg
1/2 cup grated Gruyère cheese (2 ounces)
1 baguette

Method

  1. Preheat the oven to 425°F.
  2. Divide the shredded kale between two 6-ounce shallow ramekins. Sprinkle the diced ham on top. Pour the cream over the ham and crack 2 eggs into each ramekin. Season with the salt or truffle salt and pepper and a light grating of nutmeg. Finally sprinkle the shredded Gruyère over the eggs.
  3. Bake in the oven for 12 to 15 minutes, until the yolks are just set and the eggs jiggle slightly when the ramekins are shaken. Serve with the baguette.

Makes 2 servings.

Source: Chef Eric Ripert