Moroccan Lamb Cigars (Briouat bil Kefta)

September 21st, 2010

2 medium onion chopped finely
4 tablespoons oil
1 ½   pounds of ground lamb (or beef)
2 teaspoons cinnamon
salt and pepper to taste
½ teaspoon of allspice
½ teaspoon ginger
1 cup chopped parsley
1 cup chopped cilantro
3 eggs slightly beaten
1 package of phyllo pastry
1 ½ sticks of unsalted butter -melted

To prepare the filling – In a large skillet sauté the onion in some oil for about 5 minutes. Add the meat, spices and cook till done, about 10 minutes.  Make sure it is ground really well. Add in the parsley and coriander and stir.

Lightly beat the eggs in a bowl and pour over the meat. Cook gently for a moment or two only. Let the filling cool.

Lay out one sheet of the phyllo dough at a time on a plastic mat, lengthwise. With a pastry brush lightly coat the top with melted butter. Then cut each rectangle in four long strips with a small paring knife or pastry wheel.

Place about a tablespoon of the mixture at the bottom of each strip. Start to roll up and tuck the sides in along the way. When you reach the top, apply a bit more butter to seal. Place on a lined baking sheet with wax paper.

Complete all the rolls and freeze on the tray. When frozen, remove from the tray and place in a zip lock freezer bags.

To bake, place in a 425 degree oven for 10 to 15 minutes till lightly golden.

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Vicki’s Veggies Bread Salad (Panzanella)

September 9th, 2010



To make the croutons…… We cut crusty french bread into chunks and toss it with garlic, olive oil and herbs… usually basil or rosemary and toast till crunchy.

Cut up 3 to 4lbs of all different colour tomatoes.
coarsley chop 1 red onion
cube 1/4 lb of mozzarella
12 pitted olives
Loads of fresh basil
Put all of this in a big mixing bowl and add croutons…
then the dressing…

Dressing…. Basil Vinaigrette.. in the food processor
2 garlic cloves, 1 1/2 tbsp balsamic vinegar, 1/4 cup of red wine vinegar, 2 tbls dijon mustard, 2 tbls of honey,
1cup olive oil, loads of fresh basil, some salt and pepper.
Blend until smooth and pour over top of everything and let sit for 10 mins and serve.

I wait for this all year long and then long for it after the tomatoes are over.

Vicki

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Baked Mushrooms with Apples & Chevre

September 5th, 2010

15-20 cremini or white mushrooms
1 cup soft goat cheese (I love Fifth Town Artisan chevre)
1 small apple (finely diced)
1 small sweet onion (finely diced)
1 tsp. fresh thyme
1 tbsp. fresh chopped basil
1 tbsp. fresh chopped parsley or chives
1 tbsp. Ontario maple syrup
1 tsp. olive oil
1 tbsp. unsalted butter
Ground pepper and salt to taste

In a fry pan, saute the onion in butter and oil till golden brown (about 10 minutes on medium heat). Add the apple and cook anther few minutes, till soft. Add maple syrup and stir. Remove from heat and let the mixture cool.

In a bowl, place the goat cheese and herbs. Mix in the apple mixture and stir till it is thoroughly incorporated. Add salt and pepper to taste. It’s best to cover this and place in fridge for a few hours for the flavors to incorporate (but you can use it right away)

With a damp paper towel, wipe off each mushroom. Remove the stem and with a small knife cut off the top of the mushroom a bit to make a flat surface for the cheese.

Scoop about one tablespoon of the cheese mixture on each mushroom and shape it so it looks like a small dome on top.

Place mushrooms on baking tray and cook in a preheated 400 degree oven for about 15 minutes.

Serve on its own or on individual plates, place three on a bed of baby spinach and drizzle with some balsamic vinegar for a great appetizer.

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Coconut-Cashew Ontario Lamb Patties

September 2nd, 2010

1¼ pounds of Ontario ground lamb
½ cup ground cashew nuts
1 tsp. fennel seeds (ground)
1 small onion or shallots minced
1 tbsp. finely chopped garlic
1 cup unsweetened coconut flakes
1 large egg
1 tsp salt
Ground pepper to taste

Combine all the ingredients to make patties. Should make around 12 small patties. Keep in fridge till sauce is ready.

Sauce

3 tbsp. tamarind paste* (or to taste)
1 tbsp. coriander seeds or ground
1 tsp. fennel seeds or ground
½ tsp cumin seeds or ground
2 tbsp. sesame oil or vegetable oil
1 med onion, finely chopped
1 tablespoon minced garlic
¼ tsp. turmeric
2-3 large tomatoes chopped with liquid or a 28 oz can of chopped tomatoes with liquid
½ tsp salt
½ cup chopped coriander leaves
2 tsp sugar or maple syrup

Grind all dry spices, if using whole.

In a large deep frying pan, heat oil, add onion and garlic and cook till soft. Add ground spices and turmeric and stir. Then add tamarind sauce, tomatoes with liquid and salt and bring to boil. Reduce heat and simmer uncovered for 15 minutes. Taste and adjust the balance of sweet and tart with more tamarind or sugar. Add some water too, if it is too thick. Gently slide in patties and cook at a medium simmer for 20 minutes. Turn over half way through. Just before serving, stir in the coriander leaves.
Serve with your favorite rice.

*Tamarind – You can buy  it in jars in specialty food shops. You can also buy the pulp in brick form (comes compact in a square). Break off half (in pieces) and soak in bowl with hot water for about 15 minutes. Separate the pulp from the seeds and press through sieve. Capture liquid and add to sauce. If using the pulp method, you may need a bit more than 3 tbsp. If you are really stuck, you can substitute tamarind with lemon juice.

Adapted from Mangoes & Curry Leaves

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