Baked Stuffed Zucchini

Ingredients

6 medium zucchini (about 8 ounces each)
1 pound Italian turkey sausage links, casings removed
2 medium tomatoes, seeded and chopped
1 cup panko (Japanese) bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese
Additional minced fresh parsley, optional

Method

  1. Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-inch shell. Chop pulp.
  2. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender.
  3. In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles.
  4. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells.
  5. Place in two ungreased 13×9-inch baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender.
  6. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley before serving.

Makes 6 servings.

Source: Taste of Home magazine

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Spanish-style Tapa with Ham, Cheese and Puff Pastry

Ingredients

1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
5-1/2 oz soft goat cheese
6 oz thickly sliced cooked ham, finely chopped
scant 1/2 cup capers, chopped
1/2 tsp hot or sweet smoked Spanish paprika
18 oz ready-made puff pastry, thawed if frozen
beaten egg, to glaze
all-purpose flour, for dusting salt

Method

  1. Preheat the oven to 400°F/200°C. Dampen several large cookie sheets.
  2. Heat the oil in a large skillet, then add the onion and cook over medium heat, stirring occasionally, for 5 minutes, or until softened but not browned.
  3. Add the garlic and cook, stirring, for 30 seconds.
  4. Put the goat cheese in a bowl, then add the ham, capers, onion mixture, and paprika and mix together well. Season to taste with salt.
  5. Thinly roll out the pastry on a lightly floured counter. Using a plain, 3-1/4-inch round cutter, cut out 32 circles, re-rolling the trimmings as necessary.
  6. Using a teaspoon, put an equal, small amount of the goat cheese mixture in the center of each pastry circle. Dampen the edges of the pastry with a little water and fold one half over the other to form a crescent and enclose the filling. Pinch the edges together with your fingers to seal, then press with the tines of a fork to seal further. Transfer to the prepared cookie sheets.
  7. With the tip of a sharp knife, make a small slit in the top of each pastry and brush with beaten egg to glaze.
  8. Bake in the preheated oven for 15 minutes, or until risen and golden brown. Serve warm.

Makes 32 pieces.

Source: Tapas

Filipino-style Roasted Pork Belly

Ingredients

1 (4–5-pound) skin-on, boneless pork belly
Kosher salt
1 tablespoon vegetable oil
1 (12-ounce) bottle unseasoned rice vinegar
12 garlic cloves, chopped
6–12 green Thai chilies, lightly crushed but left whole
2 serrano chilies, torn into small pieces
4 (12-ounce) bottles hard apple cider
2 tablespoons honey

Method

  1. Season pork generously with salt. Set, skin side up, on a wire rack set inside a rimmed baking sheet. Chill at least 12 hours and up to 2 days.
  2. Preheat oven to 350°F. Pour 4 cups water into baking sheet with pork. Rub pork skin with oil; season with more salt. Roast, adding more water to pan as needed, until skin is golden brown and an instant-read thermometer inserted into thickest part of pork registers 195–200°F, 1-1/2 to 1-3/4 hours.
  3. Meanwhile, pour out 1/2 cup vinegar from bottle (save for another use). Remove pouring spout from bottle and add garlic, chiles, and a large pinch of salt. Cover and shake to distribute; let sit until ready to serve. (Or, combine in a glass jar or bowl).
  4. Bring hard cider and honey to a boil in a large saucepan; cook until thickened and very syrupy, 30–45 minutes.
  5. Increase oven temperature to 450°F. Continue to roast pork until skin is browned and puffed, 15–20 minutes (add a few more splashes of water to baking sheet if juices are scorching). Transfer rack with pork to a cutting board; let rest 20 minutes.
  6. Pour off fat from baking sheet and add 1/2 cup water, scraping up browned bits. Return baking sheet to oven for a few minutes if needed to help loosen browned bits. Stir into reduced cider mixture.
  7. Remove skin from pork, using the tip of a knife to get it started (it should come off in 1 large piece with a little help). Slice pork lengthwise into 2″-wide strips, then crosswise into 1/2-inch-thick pieces. Transfer to a platter and drizzle with reduced cider mixture. Break skin into large pieces and arrange on top; place a few chilies from vinegar around. Serve with chili vinegar.

Makes 8 to 12 servings.

Source: Bon Appetit

Spicy Pork with Frozen Fruits Chutney

Ingredients

1 piece pork tenderloin

Spice Rub

1 Tbsp salt
1/2 Tbsp pepper
1/4 cup flour
2 Tbsp chili powder
1/2 Tbsp coriander
1/8 tsp cayenne pepper
4 tsp cumin

Rhubarb Chutney

7-1/3 cups frozen rhubarb
1 cup frozen cranberries
1-1/4 cups white sugar
1/4 cup brown sugar
1 cup apple cider vinegar
2 tsps ground cinnamon
1/4 tsp ground cloves

Method

  1. to make the chutney, combine all ingredients in a heavy pot and cook over medium heat, stirring frequently, until thick and reduced in volume by about half.
  2. The chutney should still have some flow to it, as it will thicken more as it cools, and will have darkened significantly in colour.
  3. Take chutney off heat and let cool. Once cooled, reserve 1 Tbsp chutney for pork. Remainder can be frozen for later use.
  4. Combine rub ingredients in a bowl. Mix well.
  5. Preheat oven to 400°F.
  6. Roll pork tenderloin in 3 Tbsp spice mixture. Remaining mixture can be kept in a sealed container to be used at a later date.
  7. Pan sear pork then place on a greased baking tray.
  8. Cook pork in the oven for 5-7 minutes, until cooked through.
  9. Let pork rest for 1 minute, then cut into pieces and top with rhubarb chutney.

Makes 1 to 2 servings.

Source: ciao!

Mediterranean-style Stewed Fish with Chorizo

Ingredients

2 tsp olive oil
1/2 cup diced dry-cured chorizo sausage
1 onion, diced
1/4 tsp hot pepper flakes
2 tbsp tomato paste
4 cloves garlic, thinly sliced
1 can (796 mL) no-salt-added diced tomatoes
1 can (540 mL) no-salt-added white kidney beans, drained and rinsed
1/2 tsp salt
340 g skinless tilapia fillets or other white-fleshed fish, cut in 1-inch chunks
1/2 cup chopped fresh cilantro
2 tsp red wine vinegar

Method

  1. In large nonstick skillet, heat oil over medium heat. Cook chorizo, stirring often until lightly browned, about 3 minutes.
  2. Add onion and hot pepper flakes. Cook, stirring occasionally, until onion is softened, about 5 minutes.
  3. Stir in tomato paste and garlic. Cook, stirring, until fragrant, about 1 minute.
  4. Add tomatoes; bring to a boil. Reduce heat and simmer, stirring occasionally, until beginning to thicken, about 8 minutes.
  5. Add beans and salt. Cook, stirring occasionally, until heated through and stew is slightly thickened, about 5 minutes.
  6. Stir in fish. Simmer until fish flakes easily when tested, about 2 minutes.
  7. Remove from heat. Gently stir in cilantro and vinegar before serving.

Makes 4 servings.

Source: Mediterranean Flavours