Sunday, 30 October 2016

Kerry Apple Cake

Use a nice tart apple for this cake as it will contrast nicely with the sweetness of the cake.  If you don’t want to do the cider sauce just drizzle a little white frosting over it and you have a great fall dessert.  I made this one for my family at Thanksgiving.   From Food and Drink Spring 2016.

1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1 tbsp grated lemon zest
2 eggs
1/4 cup milk
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/8 tsp cinnamon
1/8 tsp nutmeg
3 large cooking apples, peeled and cut into 3/4 inch chunks
1 tbsp brown sugar

CIDER SAUCE
2 cups hard cider
2 sprigs rosemary
1/2 cup sugar


  • preheat oven to 375 F.  Grease an 8 inch cake pan and line the base with parchment.
  • Cream the butter and sugar with an electric mixer until fluffy, about 2 minutes.  Add zest.  Beat in eggs, then milk.  Sift flour with baking powder, salt, cinnamon and nutmeg, then add to butter mixture.  Stir until combined.  Mix in the apples.  The mixture will appear to have more apples than batter.  Spread evenly into prepared pan and sprinkle with brown sugar.
  • Bake for 45 to 50 minutes or until a cake tester inserted into the cake comes out clean.
  • Combine cider, rosemary and sugar in a pot over high heat.  Bring to a boil and reduce for 20 minutes or until syrupy.  Remove rosemary sprigs and serve sauce with warm apple cake.
Serves 6 to 8.

Saturday, 29 October 2016

Strawberry, Raspberry and Toasted Coconut Crumble Pie

This is an easy and fun recipe from Food and Drink 2015.  I cut the recipe in half as it was just for our family and I switched the coconut to Toasted Slivered Almonds as we have a coconut hater in the household.  You can use either fresh or frozen fruit for this but I find fresh is usually better.

Slab Pie Pastry for 1 slab pie crust

Slab Pie Pastry for 2 slab pie crusts
5 cups , or for 1 crust 2 1/2 cups all purpose flour
2 tsp or for 1 crust 1 tsp kosher salt
2 cups, or for 1 crust 1 cup frozen unsalted butter
1 1/2 cups or for 1 crust 3/4 cup cold water
2 tbsp or for 1 crust 1 tbsp lemon juice



  • Combine flour, salt and sugar in a large bowl.  Working with 1 stick of butter at a time, coarsely grate into flour mixture.  Toss to coat, then repeat until all the butter has been incorporated.
  • Combine water and lemon juice.  Drizzle into the flour mixture a little at a time, stirring or kneading gently until all the flour has been incorporated and you can bring dough into a ball (you may need to add slightly more or less liquid depending on how much the butter has worked through the dough).  Cut ball of dough in half if you have made enough for 2 crusts; wrap in plastic and flatten into rectangular discs.  Chill for 2 hours or overnight.
FILLING
1 kg strawberries, hulled and halved or quartered if large, about 7 cups
750 g raspberries, about 7 cups
2 tbsp lemon juice
1 cup sugar
1/4 tsp salt
2/3 cup tapioca flour/starch

TOPPING
2 cups all purpose flour
1 cup unsalted butter, cut into pieces
2/3 cup packed light brown sugar
1 tsp salt
2 cups shredded toasted sweetened coconut

  • Preheat oven to 400F.
  • Line a 13 x 7 inch rimmed baking sheet (jelly roll pan) with parchment paper.  Roll pastry out on a lightly floured surface into a rectangle about 15 x 19 inches.  Fit pastry into prepared baking sheet and trim so that overhanging edge is about 3/4 inches wide all around.  Moisten pastry edge with a little water and fold over to create a pastry lip that stands slightly above the edge of the pan.  Squeeze pastry edge all around to seal.  Chill while making filling and topping.
  • Combine strawberries, raspberries, lemon juice, sugar and salt in a bowl, and stir gently to mix.  Let stand 10 minutes or until sugar has dissolved and fruit looks juicy.
  • Combine flour, butter, brown sugar and salt in the bowl of a food processor and process until all flour has been absorbed and mixture looks like cookie dough.  Add coconut and process until incorporated.
  • Add tapioca to fruit mixture and stir gently until it coats the fruit and is completely moistened.  Spread fruit and any juices into prepared pastry crust in an even layer.  Break crumble topping into large and small chunks and sprinkle all over fruit layer.
  • Bake pie in the lower third of oven for 50 minutes or until fruit juices are bubbling and thickened, and until both pastry and crumble are golden and cooked through.
Makes 16 servings

Thursday, 27 October 2016

Bubble Buns

These are delightful, fun little buns.  Just make sure that the 3 pieces are all of equal size.  From Food and Drink Holiday 2015.

1/3 cup light brown sugar
1 tsp cinnamon
1 recipe Brioche (recipe at bottom)


  • Combine the brown sugar and cinnamon in a small bowl and set aside.
  • Grease and flour 10 cups of a standard muffin tin and set aside
  • On a lightly floured surface, divide the dough into 10 pieces, about 45 g each.  Place in the fridge and working with 1 portion of dough at a time, dived into 3 smaller pieces, about 15 g each.  Form each piece into a smooth ball.  Brush lightly with water, or mist with a spray bottle and coat well with the cinnamon brown sugar.  Place 3 rounds of dough into each muffin cup.  Repeat with remaining dough portions.  Cover the muffin tin loosely with plastic wrap and set aside in a warm place.  Allow the dough to rise until doubled in bulk, about 1 1/2 hours.
  • Preheat the oven to 350F.
  • Bake the buns until golden, 20 to 25 minutes.  Cool on a wire rack for 5 minutes and remove from muffin tin while still warm. Serve warm or at room temperature.  To reheat, place in a preheated 100C oven until warmed through, 10 to 15 minutes.

BRIOCHE

Sponge
3/4 cup bread flour
1/4 tsp rapid rise instant yeast
2 tbsp cold, unsalted butter, cut into 1/4 inch pieces
5 tbsp milk

Final Dough
3/4 cup bread flour
1 tsp salt
3/4 tsp rapid rise instant yeast
2 tbsp plus 1 tsp sugar
2 medium eggs
6 tbsp cold, unsalted butter, cut into 1/4 inch pieces

  • For the sponge, combine the bread flour and yeast in the bowl of a stand mixer fitted with paddle attachment.  Add the butter and milk, and mix on low speed until well combined and no butter lumps remain, 1 to 2 minutes.  Cover the surface of the dough loosely with plastic wrap and allow to stand for 30 minutes.  The fermentation will begin during this time, but the sponge will not expand to any noticeable degree.
  • For the final dough, place the flour, salt, instant yeast and half the sugar in a bowl and whisk to combine.  In another bowl, whisk the eggs just to break them up.  Add the dry mixture along with the eggs to the sponge and mix on low speed with the paddle attachment until the mixture is combined, about 1 minute.  Replace the paddle with the dough hook and mix the dough on low speed for 5 minutes.  Increase the speed to medium and mix for an additional 8 minutes, stopping to scrape down the sides of the bowl and the dough hook 1 or 2 times.  Add the remaining sugar and mix to incorporate.
  • Add the butter in 3 additions, mixing until fully incorporated.  The dough will be very soft and shiny.  Wrap in layers of plastic wrap and refrigerate overnight.
  • The dough can be held in the fridge for 2 days or frozen for 2 weeks.  Thaw in the fridge overnight before using.

Tuesday, 25 October 2016

Citrus and Cardamom Twists

These are fabulous breakfast danishes.  A lovely pastry with a citrus flavour.  From Food and Drink Holiday 2015.

1/2  cup sugar
Rind of 1/2 orange, cut into 1/2 inch pieces
1 tsp ground cardamom
1 recipe Brioche (below)
1 egg beaten with 2 tsp water

LEMON GLAZE
1/2  up sifted icing sugar
2 tbsp lemon juice


  • Line a baking sheet with parchment paper and set aside.  In a food processor fitted with the steel blade, process the sugar, orange rind and cardamom until the rind is finely minced.
  • On a floured surface, roll the dough to a 12 x 11 inch rectangle.  In from the 12 in h side of the rectangle, lightly mark three 4 inch strips.  Brush the centre strip very lightly with the beaten egg and spread with one half of the orange cardamom sugar.   Fold the left 4 in h strip per the sugared one.  Brush with another thin layer of the beaten egg and top with the rest of the sugar.  Fold the remaining 4 inch strip over the sugar and roll the dough gently lengthwise just to embed the sugar.  The dough should now be 12 x 4 inches.  Transfer the dough to the parchment lined baking sheet and place in the freezer until firm but not hard, about 10 to 15 minutes.
  • Place the dough horizontally on the work surface and with a sharp knife, cut twelve 1 inch strips.  Take the first strip, hold one end in each hand, and twist twice by rotating your hands in opposite directions.  Place on the parchment lined baking sheet. Repeat for each strip, placing them about 1 inch apart on the sheet.  Cover loosely with plastic wrap until doubled in size about 1 1/2 hours.
  • Preheat the oven to 350F and bake the twists until golden brown, 16 to 18 minutes.
  • While the twists are baking, prepare the glaze.  Combine the icing sugar and lemon juice and whisk until smooth.  Brush a thin layer of glaze over the twists as soon as they come out of the oven.  Serve warm or at room temperature.  To reheat, place in a 200F oven for 10 to 15 minutes.

BRIOCHE

Sponge
3/4 cup bread flour
1/4 tsp rapid rise instant yeast
2 tbsp cold, unsalted butter, cut into 1/4 inch pieces
5 tbsp milk

Final Dough
3/4 cup bread flour
1 tsp salt
3/4 tsp rapid rise instant yeast
2 tbsp plus 1 tsp sugar
2 medium eggs
6 tbsp cold, unsalted butter, cut into 1/4 inch pieces

  • For the sponge, combine the bread flour and yeast in the bowl of a stand mixer fitted with paddle attachment.  Add the butter and milk, and mix on low speed until well combined and no butter lumps remain, 1 to 2 minutes.  Cover the surface of the dough loosely with plastic wrap and allow to stand for 30 minutes.  The fermentation will begin during this time, but the sponge will not expand to any noticeable degree.
  • For the final dough, place the flour, salt, instant yeast and half the sugar in a bowl and whisk to combine.  In another bowl, whisk the eggs just to break them up.  Add the dry mixture along with the eggs to the sponge and mix on low speed with the paddle attachment until the mixture is combined, about 1 minute.  Replace the paddle with the dough hook and mix the dough on low speed for 5 minutes.  Increase the speed to medium and mix for an additional 8 minutes, stopping to scrape down the sides of the bowl and the dough hook 1 or 2 times.  Add the remaining sugar and mix to incorporate.
  • Add the butter in 3 additions, mixing until fully incorporated.  The dough will be very soft and shiny.  Wrap in layers of plastic wrap and refrigerate overnight.
  • The dough can be held in the fridge for 2 days or frozen for 2 weeks.  Thaw in the fridge overnight before using.

Sunday, 23 October 2016

Teriyaki Turkey Burgers

A bit of a switch from your regular burger.

750 g ground turkey
2 garlic cloves, minced
 tbsp fresh ginger, grated
1/4 cup thick teriyaki sauce
3 green onions, finely chopped
1/4 cup toasted sesame seeds
1/2 cup dry bread crumbs
1/2 cup light mayonnaise
1 tsp wasabi paste


  • In a large bowl, combine ground turkey, garlic, ginger, teriyaki sauce, green onions, sesame seeds and bread brumes.  Shape into 6 burger patties.  Broil or grill burgers 4 - 6 inches from broiler or over medium high coals for 10 to 12 minutes, turning once.
  • Meanwhile, mix together mayonnaise and wasabi paste; spread on 6 lightly toasted burger buns.
  • Place cooked turkey burgers in buns.  Serve with sliced cucumber and watercress or arugula.

Friday, 21 October 2016

Red Chili Sauce Chicken

Use any kind of white meat for this…it is very versatile and a quick stove top dinner.

1 tbsp canola oil
454 g boneless, skinless chicken breast, thinly sliced
4 cloves garlic, minced
2 tbsp red curry paste
3 tbsp fish sauce
227 g long beans, chopped into 1 inch pieces
1 red bell pepper, chopped
1 can bamboo shoot strips
1 cup vegetable broth
1 tsp brown sugar
180 g rice noodles
1 tbsp sesame oil
2 tbsp fresh basil, chopped
1/4 cup cashews chopped


  • In a large skillet or wok, heat oil over medium high heat.  Cook, chicken and garlic for 2 minutes.  Add curry paste and fish sauce and cook for 2 minutes.  Remove to plate.
  • Add beans, pepper and drained bamboo shoots. Pour in broth; cover and steam for 5 minutes.  Uncover and return chicken and accumulated juices to skillet with brown sugar and cook, stirring for 2 minutes or until well coated and chicken is no longer pink.
  • Meanwhile in a sauce pan of boiling water, cook noodles for 2 minutes. Drain well and return to pot.  Toss with oil and basil to combine.
  • Spread noodles over shallow bowl or platter and top with turkey mixture.  Sprinkle with cashews.  Let stand for 2 minutes for juices to absorb into the noodles before serving.  

Wednesday, 19 October 2016

Ginger Soy Chicken Skewers

We eat a lot of chicken at our home and this is certainly a different way to prepare it.  Ginger and soy are great flavour partners and using chicken thighs keeps the meat moist.

1/4 cup sodium reduced soy sauce
4 tsp granulated sugar
4 tsp sesame oil
2 cloves garlic, pressed or minced
1 tbsp minced fresh ginger
1/4 tsp hot pepper flakes
8 boneless skinless chicken thighs, quartered
1 sweet onion, quartered
8 green onions, cut into 1 1/2 inch pieces


  • Mix together soy sauce, sugar, sesame oil, garlic, ginger and hot pepper flakes until sugar is dissolved; toss with chicken until coated.  Marinate for 20 minutes.
  • Separate sweet onion quarters into pieces 3 layers thick.  Toss together sweet onion, green onions, chicken and marinade until coated.  Alternately thread chicken, onion and green onions onto skewers.
  • Grill, covered, on greased grill over medium heat, turning once, until juices run clear when chicken is pierced, 12 to 15 minutes.
Makes 4 main course servings.

Monday, 17 October 2016

Sweet and Tangy Sausage Pepper Kabobs

Sausage is always great on the BBQ but I had never thought about putting it on a skewer.  This is an easy and delicious recipe for a great dinner.  From Canadian Living/The Barbecue Collection.

450 g mild Italian sausages, cut into 24 pieces
2 Cubanelle peppers, seeded and cut into 32 pieces (I could not find these so I substituted sweet peppers)
1 Sweet red pepper, seeded and cut into 32 pieces
1 red onion, cut into chunks
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 1/2 tsp packed brown sugar
1/2 tsp each salt, pepper and dried oregano

Alternately thread pieces of sausage, Cubanelle peppers, red pepper and onion onto 8 metal skewers.

Whisk together oil, vinegar, sugar, salt pepper and oregano; brush half over skewers.

Grill, covered, on greased grill over medium high heat, turning once and brushing with remaining oil mixture, until sausages are no longer pink in centre, 12 to 15 minutes.

Makes 4 main course servings.

Saturday, 15 October 2016

Tofu Skewers with Jerk Barbecue Sauce

I am not a huge fan of tofu, however this is quite enjoyable.  Having such a strong flavour for it to absorb really helps.  From Canadian Living - The BBQ collection.

1 pkg Firm tofu or extra firm tofu, cut into 24 cubes
2 cloves garlic, minced
2 tbsp sodium reduced soy sauce
1 tbsp vegetable oil
1 each sweet red, orange and yellow pepper, cut into 24 pieces
6 green onions (white parts only), halved
Grilled Coleslaw

JERK BARBECUE SAUCE:
1 cup bottled strained tomatoes (passata)
2 tbsp fancy molasses
1 to 2 tbsp prepared jerk sauce
2 tsp malt vinegar
1/4 tsp dried thyme

Jerk Barbecue Sauce

  • In a saucepan, bring tomatoes, molasses, jerk sauce, vinegar and thyme to boil.  Reduce heat; simmer until reduced to 1/2 cup, 10 to 15 minutes.
Tofu
  • Meanwhile, gently toss together tofu, garlic, soy sauce and oil until coated; marinate for 10 minutes.
  • Alternately thread peppers, onions and tofu onto skewers; brush with some of the jerk barbecue sauce.
  • Grill, covered on greased grill over medium high heat, turning and brushing with remaining jerk barbecue sauce, until vegetables are tender and slightly browned.  Serve with grilled coleslaw.
Makes 4 to 6 main course servings

Grilled Coleslaw
  • Cut 1 small cabbage into sixths; core.  Cut half red onion into 3 wedges.  Grill cabbage and onion on greased grill over medium heat until outer layers start to soften, about 10 minutes.  Thinly slice.  Toss together cabbage; onion; 1 large carrot, grated; 2 tbsp each mayonnaise and cider vinegar; and 1/4 tsp each salt pepper and celery seed.

Wednesday, 12 October 2016

Thai Minced Pork Kabobs

A really tasty kabob!  From Canadian Living - The BBQ Collection.  A nice addition would be some grilled pineapple.

2 shallots (or 1 green onion) minced
2 cloves garlic, pressed or minced
4 Thai Birds eye peppers (optional) minced
1/2 cup minced fresh cilantro
1/4 cup ground roasted peanuts
1 egg
4 tsp fish sauce or soy sauce
2 tsp minced fresh lemongrass
2 tsp packed brown sugar
2 tsp lime juice
2 to 4  tsp Thai red curry paste
450 g lean ground pork
Fresh Cilantro sprigs
Lime Wedges


  • Stir to ether shallots, garlic, peppers (if using), cilantro, 3 tbsp of the peanuts, egg, fish sauce, lemongrass, sugar, lime juice and curry paste; mix in pork
  • Using heaping 1 tbsp each, shape into small sausages; thread lengthwise onto skewers.  Cover and refrigerate for 1 to 12 hours.
  • Grill, covered on greased grill over medium heat, turning once, until no longer pink inside or instant read thermometer registers 160F, about 12 minutes.  Sprinkle with remaining peanuts; garnish with cilantro sprigs.  Serve with lime wedges.

Sunday, 9 October 2016

Fresh Apricot Slab Pie with Thyme and Honey

I halved this recipe as I did not have 16 people to serve and as much as I enjoy dessert…I do need to fit into my clothes.  I didn’t find any issue with halving the recipe but I thought I would give you the original in case you want to do this for a party.  Apricots are an nice change from regular apple and peach pies (not that there is anything wrong with those).  Serve with a good quality vanilla ice cream.  From Food and Drink 2015.

Slab Pie Pastry for 2 slab pie crusts
5 cups , or for 1 crust 2 1/2 cups all purpose flour
2 tsp or for 1 crust 1 tsp kosher salt
2 cups, or furo 1 crust 1 cup frozen unsalted butter
1 1/2 cups or for 1 crust 3/4 cup cold water
2 tbsp or for 1 crust 1 tbsp lemon juice


  • Combine flour, salt and sugar in a large bowl.  Working with 1 stick of butter at a time, coarsely grate into flour mixture.  Toss to coat, then repeat until all the butter has been incorporated.
  • Combine water and lemon juice.  Drizzle into the flour mixture a little at a time, stirring or kneading gently until all the flour has been incorporated and you can bring dough into a ball (you may need to add slightly more or less liquid depending on how much the butter has worked through the dough).  Cut ball of dough in half if you have made enough for 2 crusts; wrap in plastic and flatten into rectangular discs.  Chill for 2 hours or overnight.
FILLING
3 lbs fresh firm ripe apricots
2 tbsp fresh lemon juice
1/4 cup wilflower honey
1 tsp roughly chopped fresh thyme leaves
1 tsp salt
1/3 cup tapioca flour/starch
1 egg beaten with 1 tsp whipping cream
2 tbsp sugar

  • Preheat oven to 425F
  • Line the bottom of a 13 x 17 inch rimmed baking sheet (jelly roll pan) with parchment paper.  Working with 1 piece of pastry at a time, place on a flour dusted counter and roll the first into a rectangle about 15x9 inches and fit into prepared baking sheet making sure that the pastry overhangs evenly on all sides.  Chill.  Roll out the second piece of pastry to a similar size, transfer to a sheet of parchment and use a variety of small round cutters to cut decorative vents in the pastry.  Place on a baking sheet and freeze for 10 minutes or until firm.
  • Cut apricots in half, remove stones, then cut halves in half again.  Toss with lemon juice, honey, thyme and salt and let stand for 10 minutes or until they look juicy.
  • Add tapioca and stir gently until it coats the fruit and is completely moistened.  Spoon apricots and all juices into bottom pastry in an even layer.  Remove top crust from freezer, and carefully transfer it over top of apricot layer.  Let stand a few minutes to soften, then use a little water to seal the layers of pastry together where they meet.  Trim pastry, roll edge and crimp decoratively.  Brush pastry with egg wash and sprinkle evenly with sugar.  Bake for 30 minutes, then turn oven down to 375 and bake for 20 minutes longer or until fruit juices are bubbling and thickened and pastry is golden and cooked through.
Makes 16 servings

Tuesday, 4 October 2016

Chocolate Hazelnut Swirl Brioche

A really lovely dessert loaf that my family loved.  It is a bit of work as the brioche dough takes time, but it is well worth the effort.  Hazelnut works well but could easily be substituted for walnut or almond.  From Food and Drink Holiday 2015.

FILLING
1/4 cup hazelnuts, lightly toasted and skins removed
1 tsp egg white
2 tbsp icing sugar
1/4 tsp vanilla extract
2 oz semi sweet chocolate, coarsely chopped

1 recipe Brioche (bottom of recipe)
1 egg beaten with 2 tsp water


  • Place hazelnuts in the bowl of a food processor and grind until fine.  Add the egg white, icing sugar and vanilla and blend until pasty.  Add the chocolate and blend until finedly chopped.  Set the filling aside.
  • Butter the sides of an 8 x 4 inch loaf pan and line the bottom with parchment paper.  On a floured surface, roll the dough lengthwise, to a 7 x 18 inch rectangle.  Brush cold water very lightly over the dough.  Top with the chocolate nut filling, within 1/4 inch of the borders.  Roll over the dough once very gently just to embed the filling.
  • With the short side facing you, fold the top edge of the dough over about 1/2 inch.  Using both hands, roll the dough toward yourself, tucking it under with your thumbs to tighten as you work your way down the entire log.  As you tuck, try to keep the roll taut and even.  Wrap the dough in wax or parchment paper and place in the freezer just to firm up slightly, about 10 to 15 minutes.
  • With the seam side down and using a sharp knife, cut the dough in half lengthwise.  Gently stretch each portion of dough until it is about 12 inches long.  Place the dough strips lengthwise and parallel to one another on the table making sure the filling is facing up.  Starting at the top, overlap the ends of the dough and gently pinch them together.  Cross the pieces over one another 3 to 4 times, pinching the ends together at the bottom.  Transfer to the prepared loaf pan.  Cover the pan loosely with plastic wrap and place in a warm place until the loaf is almost doubled in bulk, 1 1/2 to 2 hours.
  • Preheat the oven to 350F.
  • Brush the beaten egg lightly over the top of the loaf and bake until deep golden brown, about 40 minutes.  Cool on a wire rack, then remove from pan.
BRIOCHE

Sponge
3/4 cup bread flour
1/4 tsp rapid rise instant yeast
2 tbsp cold, unsalted butter, cut into 1/4 inch pieces
5 tbsp milk

Final Dough
3/4 cup bread flour
1 tsp salt
3/4 tsp rapid rise instant yeast
2 tbsp plus 1 tsp sugar
2 medium eggs
6 tbsp cold, unsalted butter, cut into 1/4 inch pieces

  • For the sponge, combine the bread flour and yeast in the bowl of a stand mixer fitted with paddle attachment.  Add the butter and milk, and mix on low speed until well combined and no butter lumps remain, 1 to 2 minutes.  Cover the surface of the dough loosely with plastic wrap and allow to stand for 30 minutes.  The fermentation will begin during this time, but the sponge will not expand to any noticeable degree.
  • For the final dough, place the flour, salt, instant yeast and half the sugar in a bowl and whisk to combine.  In another bowl, whisk the eggs just to break them up.  Add the dry mixture along with the eggs to the sponge and mix on low speed with the paddle attachment until the mixture is combined, about 1 minute.  Replace the paddle with the dough hook and mix the dough on low speed for 5 minutes.  Increase the speed to medium and mix for an additional 8 minutes, stopping to scrape down the sides of the bowl and the dough hook 1 or 2 times.  Add the remaining sugar and mix to incorporate.
  • Add the butter in 3 additions, mixing until fully incorporated.  The dough will be very soft and shiny.  Wrap in layers of plastic wrap and refrigerate overnight.
  • The dough can be held in the fridge for 2 days or frozen for 2 weeks.  Thaw in the fridge overnight before using.

Sunday, 2 October 2016

Roast Rack of Pork with Rosemary and Goat Cheese

I love using my cast iron for roasts like this.  I am able to sear on the stovetop and move it right into the oven.

1 pork rib roast, rack, about 1.5 kg
1 tbsp pure maple syrup
2 tbsp Dijon mustard
1 tsp ground black pepper
1 tbsp butter
1/2 cup finely chopped onion or shallots
2 tbsp minced garlic
1 tbsp chopped fresh rosemary
1 cup dry white wine
1/3 cup soft goat cheese


  • Pre heat oven to 350 f.  Whisk together maple syrup, one tablespoon mustard and pepper in a small bowl.  Place pork rack in an oven proof skillet.  Brush some of the maple syrup glaze over the pork and roast brushing with glaze every 15 minutes, for about 1 1/4 hours or until an internal temperature of 155F is reached.
  • Remove pork roast and tent with foil.  Allow roast to rest for at least 15 minutes while you are making the sauce.
  • Pour off fat from skillet and discard.  Place skillet over medium high heat, and melt butter.  Add onions and garlic and sauté for about 1 minute.  Add rosemary and increase heat to high.  Add white wine and bring to a boil.  Continue boiling for about 3 minutes or until there is about 1 cup of liquid left.
  • Whisk in remaining mustard, goat cheese, and any juices that have collected around the resting roast.  Remove from heat once the sauce has begun to thicken.
  • Carve roast between ribs; serve on a small pool of sauce.  Garnish with chopped chives if desired.