Brown Rice Crust Quiche with Turkey and Mushroom

Ingredients

Crust

2 cups cooked whole-grain brown rice, cooled
1 egg
cooking spray

Filling

2-3 tsp canola oil
1 cup fresh mushrooms, sliced
1/2 cup sundried tomatoes, chopped
3 tbsp green onion, chopped
1 cup Swiss cheese, shredded
1 cup cooked turkey, diced
3 eggs
1/3 cup low-fat sour cream
3/4 cup low-fat milk
1/4 tsp salt
1 tsp dried basil
1 tsp dried thyme
1/4 tsp paprika
dash pepper
dash cayenne pepper

Method

  1. Preheat oven to 375°F (190°C).
  2. Stir together rice and one whisked egg.
  3. Liberally spray a 9-inch pie plate with cooking spray. Press rice mixture into bottom and sides of pie plate. Set aside.
  4. In small frying pan, heat 2-3 tsp canota oil over medium-high heat and saute mushrooms, sundried tomatoes and green onion. Set aside.
  5. Sprinkle cheese, turkey and sauteed vegetables into rice pie crust.
  6. In a medium bowl, beat eggs until just blended, and then mix in sour cream, milk, salt, basil, thyme, paprika, pepper, and cayenne. Pour into pie shell.
  7. Bake for 35 to 40 minutes, or until a knife gently inserted near the centre comes out clean.

Makes 6 servings.

Source: Manitoba Egg Farmers

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Peruvian-style Roasted Chicken

Ingredients

5 oz salt
1 x 3-1/2 lb chicken
French fries to serve

Marinade

2 tablespoons black pepper
3 tablespoons oregano
3 tablespoons ground cumin
1/4 cup stout
1 teaspoon mustard
5 tablespoons white wine vinegar
1 teaspoon chopped rosemary

Method

  1. Put the salt in a bowl and mix together with 2 cups water until the salt dissolves completely. Immerse the chicken in the brine and let soak for 18 hours.
  2. Prepare the marinade by mixing the black pepper, oregano, cumin, stout, mustard, white wine vinegar, and rosemary in a bowl.
  3. Remove the chicken from the brine and transfer it to the marinade bowl. Cover with plastic wrap and marinate for 5 hours in the refrigerator.
  4. Preheat a rotisserie oven to 350°F/180°C.
  5. Once marinated, remove the chicken from the bowl and slide it onto the spit of the oven, tying the legs with kitchen string to secure them.
  6. Roast the chicken for 1 hour, or until golden. Remove from the oven, let the chicken rest for 15 minutes, and cut it into quarters.
  7. Serve the chicken with fries and any sauce of your choice.

Makes 4 servings.

Source: Peru – The Cookbook

Chinese-style Vegetarian Dish of Braised Gluten

Ingredients

1-1/3 lb gluten (面筋)
1 tbsp sesame oil
4 aniseed star
1 piece cinnamon bark

Sauce

1/2 tsp salt
1 tbsp sugar
1 tbsp malt sugar
1 tsp mushroom essence
1-1/2 tbsp dark soy
1-1/2 cups water

Method

  1. Blanch gluten in boiling water for 5 minutes, drain.
  2. Cut gluten into thick chunks after cooling down. Deep fry in hot oil until golden brown. Drain.
  3. Heat 2 tbsp oil in a wok, add sauce ingredients, gluten, aniseed star and cinnamon. Cook over low heat and keep stirring until most of the liquid has evaporated.
  4. Add sesame oil, mix and remove to a cutting board. Cut gluten into 1/4-inch slices before serving either warm or at room temperature.

Source: Chinese Vegetarian Dishes


North African-style Stuffed Fish

Ingredients

1 clove garlic, crushed
salt and freshly ground black pepper
1 tablespoon lime juice
1 teaspoon ground cumin
1/4 teaspoon chili powder
1 tablespoon olive oil
3 lb sea bass, cleaned and scaled
1 bag prepared salad leaves

Stuffing

large pinch saffron threads
2 tablespoons olive oil
6 green onions (scallions), chopped
1/4 cup ready-to-eat dried apricots, chopped
1/2 cup fresh breadcrumbs
1/2 cup chopped walnuts
1/4 teaspoon ground cardamom

Method

  1. In a small bowl, mix together the garlic, salt, 2 teaspoons of the lime juice, cumin, chili powder and 1 tablespoon olive oil.
  2. Make several slashes in the skin of the fish and rub the marinade well in. Cover and leave in the refrigerator for 1 hour.
  3. To make the stuffing, place the saffron in a small bowl with 1 tablespoon hot water.
  4. In a saucepan, heat 2 tablespoons oil. Add green onions (scallions) and cook for a few minutes until soft.
  5. Stir in apricots, breadcrumbs, walnuts, salt, pepper, cardamom and soaked saffron. Cook for 1 minute then leave to cool.
  6. Preheat oven to 180ºC (350ºF).
  7. Place the fish on a sheet of well oiled foil and fill the cavity with stuffing. Draw foil up to make a parcel. Place on a large baking sheet and bake for 40-50 minutes until fish flakes easily when tested with a knife.
  8. To serve, cut into 4 fillets. Arrange on 4 warm plates and keep warm.
  9. Heat the cooking juices in a pan and add the salad leaves. Stir briefly until just wilted then add remaining lime juice. Serve with the fish, and with spicy rice.

Makes 4 servings.

Source: North African Cooking

Dessert with Mango Parfait, Jelly and Sorbet

Ingredients

Mango Parfait

3 large, ripe, but firm mangoes
3 large egg yolks
1/3 cup superfine sugar
generous 3/4 cup whipping cream

Orange and Star Anise Jelly

generous 1 cup fresh orange juice, strained
2 star anise
2-3 sheets of leaf gelatin (depending on size)

Mango Sorbet

2 large or 3 medium mangoes
5 tbsp light sugar syrup
2 tbsp liquid glucose
juice of 1 lime

Orange Powder

2 large oranges

Method

Mango Parfait

  1. First, prepare the molds. Put six 2-3/4 – 3-1/4-inch round metal cutters on a tray and line with plastic wrap. (If you don’t have enough metal cutters, line a small cake pan.)
  2. Peel the mangoes and cut the flesh away from the seed in thin, wide slices. From the larger slices, stamp out 6 neat discs using an 3-1/4 – 3-1/2-inch cutter, then cut out another 6 discs, using a 2-3/4 – 3-1/4-inch cutter. Lay on a plate, wrap with plastic wrap, and chill until ready to serve.
  3. Roughly chop the rest of the mango and trimmings. Whiz to a puree in a blender or food processor. Push the puree through a fine strainer and discard the fibrous pulp. Measure out 9 oz of the puree and set aside.
  4. Put the egg yolks and sugar in a large heatproof bowl and beat lightly to mix. Set the bowl over a pan of barely simmering water (making sure the base of the bowl isn’t in contact with the water). Whisk the mixture using a hand-held electric whisk until it triples in volume and becomes thick and pale. When you lift the beaters, the mixture should be thick enough to leave a ribbon trail across the surface.
  5. Whip the cream in another bowl to soft peaks. Carefully fold the mango puree into the whisked egg mixture, then fold in the whipped cream. Divide between the molds (or spoon into the cake pan). Cover with a sheet of plastic wrap and freeze until firm.

Orange and Star Anise Jelly

  1. Gently heat the orange juice with the star anise in a pan to a bare simmer.
  2. Meanwhile, soak the gelatin in cold water to cover for a few minutes to soften. Drain the gelatin, squeeze out excess water, then add to the orange juice, off the heat, and stir to dissolve.
  3. Strain through a fine strainer into a rigid plastic container. Let cool, then chill until set.

Mango Sorbet

  1. Peel the mangoes and cut the flesh from the seed. then chop roughly. Whiz in a blender or food processor to a smooth puree, then pass through a strainer into a bowl and discard the fibrous pulp.
  2. Measure 1 lb 2oz of the mango puree (use the rest for a smoothie).
  3. Bring the sugar syrup and glucose to a simmer in a pan, stirring until evenly combined.
  4. Let cool, then mix with the lime juice and mango puree. Pour into an ice-cream machine and churn until almost firm. Transfer to a shallow container and freeze until solid.

Orange Powder

  1. Thinly pare the rind from the oranges, using a swivel vegetable peeler and cut away any white pith from it with a small sharp knife. Blanch the rind in a pan of boiling water for a few seconds, then immediately refresh in iced water. Repeat this two or three times as it will help to remove the bitterness from the rind. Drain and pat dry with paper towels.
  2. Heat the oven to its lowest setting, about 200°F (100°C). Spread the rind out on a baking sheet and dry out in the oven for about 30 to 40 minutes until crisp and brittle. You should be able to scrunch the rind into small pieces. Whiz in a food processor or spice grinder to a fine powder. Sift to remove any large bits and store in an airtight container.

To serve, unmold the individual mango parfaits (or use a 2-3/4 – 3-1/2-inch metal cutter to cut out neat portions if you’ve frozen the parfait in one large mold). Place a larger mango disc on each serving plate and top with a parfait. Lay a smaller mango disc on the parfait. Rest a quenelle of mango sorbet and a spoonful of orange jelly on top. Sprinkle a little orange powder and ground star anise onto the jellies, and finish with cilantro if you like. Serve at once.

Makes 6 servings.

Source: Gordon Ramsay’s Maze