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Friday, February 27, 2015

Russian Lamb Shashlik and Georgian Eggplant with pomegranate Walnut paste on CBC's Weekend Morning Show

Today, on CBC's Weekend Morning Show with host Terry MacLeod, you can bring March in like a lamb with this traditional Russian Lamb Shashlik dish served with Georgian eggplant with Pomegranate Walnuts.

The recipes are both quite versatile as the marinade or the paste can be used for a wide variety of dishes.  Making pastes with herbs and nuts is very typical of foods from Georgia, Caucasus and Black Sea regions.  In fact, I have often served the pomegranate walnut paste with lamb.

Beautiful Halal lamb can be purchased at Millad's Supermarket on Notre Dame.  Try with fresh baked bread.

 Russian Lamb Shashlik 

1/2 lamb shoulder (2 lbs) (boned out and cubed or sliced)
2 medium onions, blended
6 cloves garlic, blended
4 bay leaves
1/4 cup apple cider vinegar
1/4 cup water
juice of 1/2 lemon (2 tsp)
1 tbsp black pepper
1 tbsp oregano
1 tsp sea salt

Blend all but the lamb and place in a good seal-able bag.  Place cubed or sliced lamb and make sure that it is all incorporated around the meat.  Refrigerate for 1-3 days.

Skewer and grill, traditionally, over coals.  Grill as you can.  Let meat rest and serve with tomatoes, onions, flat bread, or Georgian pomegranate walnut eggplant.

Can also use marinade on chicken, beef or pork.




Georgian Eggplant Rolls with Garlic-Walnut Paste & Pomegranate (badrijani nigvzit)

Ingredients:
2 large globe eggplants (or 6-8 medium-sized long eggplants)
2 cups walnut pieces (use almonds if allergies, tahini if nut allergies)
4 garlic cloves
1/2 cup water
2 tablespoons red wine vinegar
2 teaspoons ground fenugreek
2 teaspoons ground coriander
pinch of ground turmeric
1/2 cup each packed cilantro and parsley leaves (optional)
dash of red chile powder to taste
seeds of 1 pomegranate
salt and pepper to taste
olive oil
Optional:  Use Pomegranate molasses (aka, syrup, dressing, etc.)

*can use baby eggplants, Japanese long, globe, etc.

Method:
Wash the eggplants, cut off the ends and slice into thin strips with skin still on. If you’re using large globe eggplants, cut each in half lengthwise, then again. Each slice should be about 1/4 inch thick (too thick and they won’t roast properly). Sprinkle with salt and let sit for half an hour to draw out the moisture from the eggplants.

Preheat oven to 400 degrees. Rinse the eggplants, brush with oil and place on a baking sheet. Roast about 15-20 minutes, flip, coat with more oil if necessary and continue roasting until the strips are nicely browned, slightly crispy on the outside, warm and soft on the inside, but not burnt. Be careful: the skins can burn easily and the eggplant can dry out. This step can also be done on a grill.

Meanwhile, grind the walnuts in a food processor. You want a coarse grind, but not mush. Then add remaining ingredients except pomegranate seeds and purée. Some recipes also call for a teaspoon of ground marigold, but I didn’t have any. Add more water if necessary. You want a thick but spreadable paste that holds together.

Let the eggplant strips cool. Then spread a hearty tablespoon of walnut mixture onto each strip and roll snugly so each strip holds together with the paste inside. Place on a platter and sprinkle with pomegranate seeds.

Enjoy!

Saturday, February 14, 2015

Valentine's Day on CBC's Weekend Morning Show - Fair Trade Chocolate Creams and Lobster with Almond Tarator

This morning, after the 8:30AM news, I presented the following dishes for Valentine's Day treats on CBC's Weekend Morning Show with host Terry MacLeod


1. Nova Scotia Lobster Tails with Almond Tarator
4 small - medium Nova Scotia Lobster Tails
Prepare Almond Tarator in advance.  Recipe follows.
Cut defrosted Lobster tails down the middle and loosen meat.  Drizzle olive oil over tails.  Place over high heat of BBQ or under broiler and cook until the shell is red all over.  Open shell and spoon Almond Tarator over lobster meat.  Serve immediately.

Almond Tarator
9 oz Almonds
3 cloves garlic
sea salt
juice of one lemon
3 tbs champagne vinegar
1 tbs honey
4 egg yolks
2 1/4 cups good olive oil
3-5 oz lukewarm water
freshly ground black pepper

Pulse the almonds in a food processor.  Crush the garlic with salt and add to the almonds with lemon juice, vinegar, honey and egg yolk until smooth and creamy.  Drizzle in half of the oil, and alternate with the water.  Slowly drizzle in the remaining olive oil until a thick, creamy mayonnaise.  Season with salt and pepper to taste.

Use as a dip, mezze or cover a fish fillet and bake.

2. Chocolate Creams

6-7 oz dark Callebaut Chocolate
2 cups milk
6 egg yolks
1/2 cup sugar

Melt chocolate in a bain-marie (stainless steel bowl over pot of boiling water) with 1 tbs. Milk. Make the quantity of milk up to 2 cups and bring high heat. Beat 6 egg yolks with sugar until the mixture turns white. Slowly add the chocolate flavoured milk, beating it in quickly. Divide the mixture between at least 6 ramekins placed in a baking dish that will be filled with simmering water (another bain-marie). Bake at 375º F for about 25 minutes. Remove the ramekins from the bain-marie and leave to cool before putting them in the refrigerator to set.

Pavlova (optional to serve with creams)


4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Preheat the oven to 180ºF.
Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the
paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on
the reverse side. (This way you won't get a pencil mark on the meringue.)
Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk
attachment. Beat the egg whites on high speed until firm, about 1 minute. With
the mixer still on high, slowly add the sugar and beat until it makes firm, shiny
peaks, about 2 minutes.
Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites,
add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the
meringue into the middle of the circle on the parchment paper and smooth it
within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven,
keep the door closed, and allow the meringue to cool completely in the oven,
about 1 hour. It will be crisp on the outside and soft on the inside.
Invert the meringue disk onto a plate and spread the top completely with
sweetened whipped cream.

Enjoy!

Monday, February 09, 2015

Manitoba Hydro Bldg. Market! This Thursday, Feb. 12th

I'll be selling my Moroccan spice blend, Ras el Hanout and my Turkish spice blend, Turkish Baharat, at the Manitoba Hydro Building this Thursday from 10AM - 3PM!

New products each week!  Look for Tomato chutney, Tea Masala, and more throughout the market season.