1/4 cup vegetable oil
2 yellow onions, minced
2 garlic cloves, minced
1/2 teaspoon curry powder
1 tablespoon fresh ginger,grated
1 tablespoon tomato paste
12 ounces red potatoes, cut into 1/2 inch pieces
1/2 medium cauliflower, trimmed,cored and cut into 1 inch florets
1 - 14.5 ounce can diced tomatoes, pulsed until nearly smooth
1 cup water
1 - 15 ounce can chickpeas, drained and rinsed
1 and 1/2 cup frozen peas
1/2 cup Curry and Cream Sauce
1/4 cup coconut milk
Rice of your choice
Mango Chutney (makes a nice condiment to accompany this dish )
Heat 3 tablespoons of the oil in a large Dutch oven over medium high heat. Add onions and potatoes and cook, stirring until the onions are caramelized, and the potatoes are golden brown on the edges, about 10 minutes.
Reduce heat to medium. Clear centre of pan and add the remaining tablespoon of oil plus the garlic, ginger, curry and tomato paste, stirring constantly until fragrant, about a minute or so. Add the cauliflower and cook, stirring constantly until the spices coat the florets, about 2-3 minutes.
Add the tomatoes,water, chickpeas and 1 teaspoon salt ; increase heat to medium high and bring to a boil, scraping the bottom to loosen the browned bits.
Cover and reduce heat to medium. Simmer stirring until veg are tender, about 10-15 minutes. Stir in the peas and the milk and Curry and Cream; continue to cook for about 2 more minutes or until heated throughout.
Serve with rice.
2-3 cups cooked chicken,coarsely chopped
2 stalks celery, chopped fine
1/2 red pepper, seeded and chopped
4-6 green olives, pitted and minced
1/4 cup red onion, chopped fine
1/2- whole apple, cored and chopped
1/3 head iceberg lettuce or romaine, sliced and chopped
5 Tablespoons mayo
1 Tablespoon Very Berry Cherry Preserves
2 teaspoons freshly squeezed lemon juice
Salt and pepper to taste
Prepare all salad ingredients and combine in a large bowl.
Prepare dressing separately. Combine mayo, preserves and lemon juice. Taste for balance. Dressing should not be too sweet nor too sour. Adjust as you prefer. Add salt and pepper to taste.
Mix dressing with salad ingredients.
15-20 mini red potatoes, skin on, washed well, cut into quarters
2 Tablespoons lemon juice
4 eggs, boiled, peeled and cut into small pieces or slices
2 green onions, thinly sliced
1/3 cup mayo
1/4 cup sour cream or plain Greek yogurt
1/4 - 1/2 cup Curry and Cream Sauce
Dash of hot sauce or Tabasco
Salt, to taste
Pepper, to taste
2-3 sprigs fresh tarragon for garnish (optional)
Wash potatoes and cut into quarters. Place in a large sauce pan of salted water, set over high heat and bring to a boil. Partially cover and simmer until potatoes are just tender, 8-10 minutes. Drain well and set aside.
Prepare boiled eggs and place on top of cooled potatoes.
For the dressing, whisk mayo, sour cream or yogurt, Curry and Cream sauce and hot pepper sauce or Tabasco in a bowl. Stir in the green onion, salt and pepper. Fold the dressing, potatoes and eggs together. Cover and place in refrigerator for 2 hours or overnight.
Garnish with fresh tarragon.
12 tablespoons Lime Curd
1 and ¼ cups whole milk
1 and ¼ cups whipping cream
3 large eggs
½ cup brown sugar
⅓ cup unsalted butter, softened, plus extra for greasing pan
6 soft bread rolls,sliced
½ cup fresh cranberries
¼ cup dried cranberries
8 Tablespoons Red or Black Currant Jelly, for glazing
¾ cup whipping cream, whipped
Lime zest for garnish, optionalInstructions:
Heat the milk and cream in a separate saucepan until just boiling, then remove the pan from the heat. In a separate bowl, whisk the eggs, salt and sugar together until well combined, then pour the milk and cream mixture over the egg and sugar mixture, whisking until smooth and well combined.
Butter the bread slices and, using about 12 tablespoons of the lime curd, spread curd over both sides of each slice of bread.
Cover the bottom of a greased ovenproof dish with a layer of the bread slices, overlapping the edges of the bread slightly. Sprinkle over some of the fresh and dried cranberries. Repeat the layering process once more, or until all of the bread and cranberries have been used up.
(You should have enough for two layers.)
Pour the cream and egg mixture over the bread and set aside to soak for one hour.
Preheat the oven to 350 F.
Place the baking dish into a roasting tray. Carefully add enough boiling water to the tray to reach one third of the way up the sides of the baking dish (this is called a bain-marie). Transfer to the oven and bake for 40-45 minutes, uncovered, or until the custard has set and the top of the pudding is pale golden-brown. ( Check the pudding occasionally during cooking, pushing any cranberries that float to the surface back under the custard as it sets, using a fork, to prevent the cranberries from burning.) Remove the pudding from the oven and from the bain-marie and set aside to cool for 8-10 minutes.
Meanwhile, heat the jelly in a saucepan with two tablespoons of water, until the jelly has melted and the mixture forms a smooth sauce. Brush the top of the pudding all over with this mixture, then set aside to cool for a further 10 minutes.
Serve with the whipped cream.
1 and ½ cup raisins
¾ cup granulated sugar
½ cup butter, cut into chunks
2 eggs, beaten
½ cup milk
1 teaspoon vanilla, rum or butterscotch flavouring
1 and ½ cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
½ cup chopped walnuts
¼ cup PEI Maple Syrup
Place first 5 ingredients in a heavy bottomed sauce pan. Cook over medium high heat, stirring frequently, until mixture is hot, slightly thickened and beginning to bubble, approximately 4-5 minutes.Place in fridge, uncovered and allow to cool.
Preheat oven to 375 F. Grease a 12 muffin pan tin or use papers in each. Mix dry ingredients in a bowl and make a well in the middle. Add warm raisin mixture to well and mix until blended. Stir in nuts. Bake in oven until golden brown, approximately 15-17 minutes. Remove from oven and immediately pour 1 teaspoon of maple syrup over each muffin.
Allow to set for 10 minutes before removing to rack.
(Recipe originally submitted by Brenda Garrity)
Brining is an opportunity to bring flavor directly into the meat, instead of just onto it. Most importantly, brining brings and traps moisture directly in the meat. So, you could easily make a brine just with the water, salt and brown sugar (or honey, granulated sugar, molasses, etc). Your chicken will still be instantly better than it would have been without a good brining.
For the brine:
1 gallon water
1 cup salt
½ cup brown sugar
2 tablespoons whole black peppercorns
1 large bunch fresh thyme
3 sprigs fresh rosemary
1 large bunch italian parsley
Zest and juice of 2 lemons
½ cup whole garlic cloves, smashed, skins left on
10-12 bay leaves
1-2 roasting chickens, 2-4 pounds each
For the roasted chicken:
1 brined chicken
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 teaspoon salt
½ teaspoon fresh ground black pepper
4-6 garlic cloves, minced (depending on how much you like garlic)
1 cup Lemon Curd
Juice of 1 lemon, juiced halves saved
1 lemon, halved
Step 1: Brine the chicken
Combine all the ingredients for the brine in a large stockpot and place over high heat. Bring everything to a boil. Boil for one minute, stirring until all the salt and brown sugar is dissolved. Take the pot off the heat and let cool completely (do not add raw meat to warm brine.) It works well to make the brine the day before you need it and store in the refrigerator. This recipe makes enough for two small chickens, or one large one.
Remove giblets pouch from central cavity of the chicken and rinse chicken under cold water. Add the chicken(s) to the brine. Weigh down with a plate to make sure chicken is completely submerged. Refrigerate for 6-8 hours.
Step 2: Roast the chicken
Remove chicken from the brine. Rinse under cold water and allow to rest for 20-30 minutes.
Preheat the oven to 475 degrees F. In a small bowl, whisk the lemon curd to loosen it. Add the lemon juice to the curd and whisk to combine until smooth. Set aside.
1 pound pasta ( spaghetti, linguine or tagliatelle )
1 pound feta cheese, crumbled
5 large Roma tomatoes, halved, cored, seeded and cut into ¼”-½” pieces
Bring a large pot of water to a boil. Add the pasta to the water, and cook until al dente, following the suggested cooking time on the box.
As soon as the pasta is done, drain it and immediately toss with the tapenade and ½ of the feta and half of the tomatoes.
Top with the remaining feta and tomatoes, and serve immediately.
Makes 4 servings