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Recipes

Niçiose chicken terrine

BT Toronto | posted Thursday, Jan 15th, 2015

Niçiose chicken terrine 

Ingredients:

  • 1 whole chicken
  • 61 carrots
  • .25 large Spanish onion
  • 1 stock celery
  • 1 sprig thyme
  • 1 clove garlic
  • 1 bay leaves
  • pinch black peppercorns
  • 1 ltrs chicken stock
  • 1 tbsp Nicoise olives, halved
  • 1 tsp semi-dried tomato, finely chopped
  • 1 sprig thyme, picked and chopped
  • 2 – 3 tbsp. celery salt
  • 1 tbsp. cracked black pepper

Method:

  1. Break down chickens into legs, crowns and wings. Place each in separate hotel pans in one layer ready for braising. Set aside any offcuts or trim.
  2. Cut mire poix into 2cm dice, sauté in a rondeaux for 5 – 10 minutes, then add thyme, bay, pepper and chicken offcuts.
  3. Cook for a further 5 – 10 minutes then add chicken stock. Bring to a boil and simmer for 10 minutes.
  4. Pour braising liquid and vegetables evenly over all 3 trays of chicken. You should be able to see the tops of the chicken poking out of the braising liquid.
  5. Braise uncovered @ 350*F for 45mins to one hour, until the chicken is cooked through and tender – leg meat should be falling from the bone, breast should be just cooked and juicy. You may have to remove from oven at different times.
  6. Let chicken rest for 10 minutes before removing from braising liquid to cool slightly. Strain the braise into a pot, remove any fat, and reduce the liquid by half.
  7. Once the chicken is cool enough to handle, pick the meat, shedding rather fine as you go. Discard any skin, fat or bones.
  8. Transfer to a large bowl and season the meat with the celery salt and black pepper. Taste. Once happy, add the chopped thyme, black olives and semi-dried tomatoes. Add enough reduced braising liquid to moisten the chicken quite liberally – at least 100 ml.
  9. Line a half baking sheet with cling film. Distribute chicken evenly pressing it into the tray with your hands. Line the top with cling film, and use another ½ tray and press the terrine in the fridge overnight.

Courtesy Paul Benallick, Executive Chef, Cluny
toronto.ca/winterlicious | Twitter: @LiciousTO@clunydistillery

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Braised pork shoulder with onions

Cityline | posted Monday, Dec 15th, 2014

braisedporkshoulder-featured

Get your holiday cooking started with this delicious, melt-in-your-mouth entrée! Ricardo shows us a wonderful alternative to the traditional turkey.

Braised pork shoulder with onions

Ingredients:

  • 1 boneless pork shoulder, about 4 lbs (1.8 kg), not tied
  • 1/3 cup olive oil
  • 4 large Spanish onions, diced
  • 2 tbsp unbleached all-purpose flour
  • 3 cups white wine
  • 3 cups chicken broth
  • ¼ cup Dijon mustard
  • ¼ cup whole-grain mustard
  • Salt and pepper

Method:

With the rack in the middle position, preheat the oven to 350F.

In a large oven-proof pan, brown the meat in 30 mL (2 tablespoons) of oil. Season with salt and pepper. Set aside on a plate.

In the same pan, gently brown the onions in the remaining oil until well caramelized.

Season with salt and pepper. Sprinkle with the flour and stir to combine. Add the wine and bring to a boil.

Return the meat to the pan and add the remaining ingredients. Bring to a boil. Cover and braise in the oven for 2 hours. Remove the lid and continue cooking for about 1 hour or until the meat falls off easily with a fork.

Serves 8

Courtesy Ricardo Larrivee
www.ricardocuisine.com/en
@ricardorecipes

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Speedy spaghetti bolognese

Cityline | posted Tuesday, Nov 4th, 2014

speedybolognese-featured

Ingredients:

  • 1 tsp olive oil
  • 2 carrots, finely chopped
  • 2 minced garlic cloves
  • 500 g extra-lean ground beef
  • 1 cup red wine
  • 1 cup low-sodium beef broth
  • 156-mL can tomato paste
  • 1/2 tsp salt
  • 450 g linguine
  • 1/2 cup grated parmesan
  • 1/4 cup chopped parsley

Method:

  1. HEAT olive oil in a large non-stick pan over medium-high. Add carrots and garlic. Cook until carrots begin to soften, 3 to 5 min. Crumble in ground beef. Cook, stirring often, until no pink remains, about 5 min. Add red wine, beef broth, tomato paste and salt. Boil, then reduce heat to medium-low. Simmer until thickened, about13 to 15 min.
  2. COOK linguine in a large pot of boiling water, following package directions but omitting salt, until tender, 7 to 8 min. Drain and return pasta to pot. Add bolognese sauce and stir to coat. Sprinkle with parmesan and parsley.

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire

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Indian spice-roasted chicken with pan gravy and basmati rice

BT Toronto | posted Monday, Dec 2nd, 2013

DSC06116

Indian spice-roasted chicken with pan gravy

Serves 4, generously

Ingredients:

  • 1 3-4 lb Chicken, whole
  • ½ Lemon
  • ½ Onion
  • 1 tsp Canola oil
  • ½ tsp cracked Black Peppercorns
  • ½ tsp Sea Salt
  • 1/3 Cup Unsalted Butter, room temperature
  • 3 cloves Garlic, minced (a microplane or garlic press makes light work of this)
  • ½ tsp Ginger root, minced
  • ½ tsp Chili powder
  • ½ tsp ground Turmeric
  • ½ tsp ground Coriander
  • ½ tsp ground Cumin
  • ½ tsp Garam Masala
  • ¼ tsp Cinnamon
  • ½ Lemon, zested (use a microplane or fine grater)
  • 1 tsp Sea Salt
  • 1 tsp Brown Sugar
  • 1 Onion, cut into 6 wedges
  • 2 Carrots, cut into 2-inch pieces
  • 2 stalks Celery, cut into 2-inch pieces

Method:

  1. Preheat oven to 475°F.  Remove and discard the giblets and excess fat from the chicken cavity.  Sprinkle the cavity with a good pinch of both salt and pepper.  Place the lemon and onion halves inside the chicken cavity.  Tuck the wingtips under the body and tie the end joints of the legs together with kitchen twine (unless your chicken pre-tied).
  2. In a small bowl, use a spoon to combine the softened butter with the flavouring ingredients from the minced garlic through to the brown sugar.  Set aside.
  3. Now for the fun part: it’s time to get to know your chicken a little better… With gloved or ungloved hands (gloves are ideal if you have longer fingernails), wiggle your fingers under the skin covering the breast and leg meat to loosen.  Be careful not to tear the skin.  Use a small teaspoon to spread the flavoured butter mixture under the skin and spread it all over the breast and leg meat.
  4. In the center of a heavy-duty roasting pan, place onion wedges, carrot and celery pieces in a tight cluster.  You are keeping them close together to create a rack for the chicken to roast upon.  Place the chicken on top of the vegetable “rack” for roasting.
  5. Roast the chicken for 20 minutes at 475°F.  Lower the temperature to 350°F and bake for another hour to 1 hour 15 minutes.  The chicken is considered fully cooked when an instant-read thermometer inserted into the thigh reads 185°F.
  6. Transfer the cooked chicken to a cutting board and allow it to rest 10-15 minutes before carving.  Meanwhile, it’s time to make the pan gravy.

Pan gravy

Ingredients:

  • 2 Tbsp All-purpose Flour
  • 2 Cups low sodium Chicken Stock
  • Contents of roasting pan
  • Salt and Pepper, to taste

Method:

  1. Use a wide spoon to skim and discard the excess fat from the chicken drippings.
  2. Once skimmed, place the entire pan (including roasted vegetables) onto the stove covering two burners.  Depending on your stove, one burner may be slightly exposed; ensure that it is the burner furthest away from you.
  3. Over medium-high heat add the flour to the pan and use a whisk to incorporate into the oil.  Continue stirring with whisk for 2 minutes before adding the chicken stock.  Simmer until the pan gravy thickens to the desired consistency.  Strain through a fine mesh sieve, season and enjoy with the roasted chicken.

Note:  This is a basic pan sauce technique that can be applied to many types of proteins.  Keep it in your repertoire!

Basmati rice with carrots and raisins 

DSC06114Ingredients:

  • 2 Cups Basmati rice, rinsed well
  • 2 Tbsp Canola Oil
  • 2 Shallots, chopped
  • 1 Cinnamon stick
  • 1 Star Anise, whole
  • ½ tsp ground Cumin
  • 2 pods Green Cardamom, whole
  • 1 ½ tsp Sea Salt
  • 2 Carrots coarsely grated, approximately 2 cups
  • 1 Cup Golden Raisins
  • 4 ½ Cups Water (be mindful that slightly more/less water may be required)

Method:

  1. In a fine mesh sieve rinse rice under cold water until the water runs clear.  Soak rice in a bowl filled with cold water for at least 15 minutes, up to one hour.  Drain.
  2. In a skillet, heat the canola oil over medium heat.  Add the shallots, cinnamon, star anise, cumin, cardamom and salt; sauté 2 minutes until fragrant.  Add rice and sauté for an additional two minutes to toast the rice.
  3. Add the water and bring to a boil.  Reduce the heat to low and cover the pan with a lid, adjusting the heat so that the liquid is gently bubbling while covered.  After 10 minutes, stir in the carrots and raisins with a fork.  Cover and cook for another 10 minutes.
  4. Fluff the rice with a fork and taste for doneness.  Adjust seasoning according to your taste.  Remove the cinnamon stick, star anise and cardamom pods before plating for service.  The cinnamon stick and star anise may be used to garnish the rice. Enjoy!

Courtesy Camille Moore, @CAMI_cooks

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