Sausage mix

A great substitute for anything that involves pulling sausages out of their casing. Make sure you get fresh ground meat, not made from previously frozen parts.

Ingredients :
3-4 lb of ground pork
2 table spoon red chili flakes
2 table spoon coriander seeds
2 table spoon paprika
3-4 table spoon fennel seeds
ingredients

***

1. Grind and combine all the spices.
soices

2. Add about 2 table spoon of the spice mix per pound of ground meat.
combine

3. Mix to combine and portion off in freezer bags. Throw them in the freezer and pull out as needed.
portion

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Mechoui Lamb

This makes for succulent, spice-crusted lamb that falls off the bone. Makes the whole house smell delicious too.

Ingredients
1 leg of lamb
70g butter
3 cloves of garlic
2 tea spoon cumin
1 tea spoon paprika
3 tea spoon coriander
1/4 tea spoon salt
ingredients

***

1. Pre-heat oven to 425F
Grind the spices and combine with the butter.
butter1

2. Crush the garlic and add to the butter. Mix until smooth and incorporated.
butter2

3. With a small sharp knife, make little incisions into the lamb all over, making little pockets.
meat1

4. Rub the butter mixture all over, making sure some goes into those pockets. Place on a grill in a roasting pan. Cover with aluminum foil.
meat2

5. Put in the oven. Bake for 10 minutes. Baste the meat and lower the oven to 315F. Cook for an other hour, hour and a half, basting every 30 minutes. The roast is done when the meat pulls easily from the bone (or starts to fall apart, if you have a boneless roast).
meat3

6. Slice and serve.
serve

Yellow Split Pea Dhal

I had lots of yellow split pea left from making the pea soup. And I’ve been craving stewed or simmered recipes to warm me up.

Also, this is a good pantry diving kind of dish when winter makes you pay with icing rain and snow.

Ingredients:
250g yellow split pea
4 cups water
2 slices of ginger
1 stick cinnamon
3/4 tea spoon turmeric
1 1/2 dried yunan pepper
1 table spoon oil
1 onion, chopped
2-3 cloves garlic finely chopped
2 inch ginger grated
1 pint diced tomatoes
1 tea spoon coriander
1 tea spoon cumin seed
3/4 tea spoon garam masala
salt
Juice of 1/2 lemon
ingredients

***

1. In a large pot, combine the water, slices of ginger, cinnamon and turmeric.
water1

2. Bring to a boil to dissolve the turmeric.
Just be careful not to splash any on you from this point on, turmeric stains everything a bright yellow.
water2

3. Rinse the split peas and pick through them to make sure to remove any rocks or debris. Add to the pot. Cover and simmer for 40-50 minutes.
peas1

4. Meanwhile, grind together the coriander and garam masala using a mortar and pestle. Set aside.
grind

5. In a second, smaller, pot, warm the oil.
oil

6. Throw in the cumin and allow to sizzle for 30 seconds, until very fragrant.
cumin

7. Throw in the onions. Cook on medium heat for a few minutes until translucent.
onions

8. Add the grated ginger and the garlic.
onions2

9. Stir in the tomatoes.
tomatoes

10. And the spices from step 4. Crumble in the remaining 1/2 dried pepper.
Cover and simmer for 30-35 minutes on low heat (or until your peas are done).
spices

11. The peas should have absorbed most if not all of the water (add water if they are still hard) and should be soft and barely starting to fall apart.
Fish out the cinnamon, ginger and dried chili.
peas2

12. Combine the spiced tomatoes to the split peas. Add the lemon juice and salt to taste.
combine

13. Serve with rice as a main (or with roti, or with naan). Can also be served as a side dish.
serve

Lamb stew

Delicious and minimal hassle. Though next time I would leave it uncovered to help reduce the liquid even more.

Ingredients
1 tea spoon coriander seeds
2 table spoons olive oil
2 lb cubed lamb
1/2 large red onion, chopped
2 cloves of garlic, minced
1 table spoon tomato paste
3 orange peel pieces
1/2 cup white wine
4 cups veal stock
1 tea spoon fresh grated ginger
2 oranges
salt and pepper
ingredients

***

1. In a small pan, dry toast the coriander seeds. Transfer to a mortar to cool then roughly break the toasted coriander apart.
toasted-coriander

2. In a large pot, warm the olive oil. Season the lamb cube with salt and pepper and color each side until golden brown. Work in batches.
brown-meat

3. Add the red onion and the garlic. Stir to have the onion absorb all the tasty bits at the bottom.
onions-and-garlic

4. Add the tomato paste then deglaze with the wine.
deglaze

5. Add the stock and the orange peels. Bring back to nearly boiling.
stock

6. Put the lamb back in the pot. Add the crushed coriander and the grated ginger. Bring to a boil then bring down to a simmer. I covered it at this point, but next time I would leave it uncovered. In either case it needs to cook for 1h30.
combine

7. A few minutes before the end of that 1h30, quarter the oranges and lightly oil them on all sides. Grill the quartered oranges.
grilled-oranges

8. Add the grilled oranges to the lamb and allow to simmer for a further 30 minutes,
add-orages

9. If the sauce if too liquid at the end of the cooking period, strain out the oranges and the meat.
strain

10. And bring the liquid to a boil to reduce it to your preference.
reduce

11. Them combine everything back together.
combine2

12. Serve with something to soak up the sauce (I used couscous).
serve

Chana Masala

Not exactly the delicious food that I tasted in a group picnic, but a good enough interpretation that I’ll keep it around… I probably need more practice.

Ingredients
1 can of chickpeas
1 3/4 cup of peeled, diced tomatoes
2 handful of baby spinach
3 garlic cloves, chopped
1 onion, finely diced
Juice of 1/2 a lemon
1/2 tea spoon cumin
1/2 tea spoon curry
1/2 tea spoon ground coriander
1 tea spoon garam masala
1 table spoon olive oil
salt and pepper to taste
ingredients

***

1.  In a large skillet, cook the onions on medium heat until translucent then add the chopped garlic until fragrant.
onions

2. Grind together the spices. You can toast the spices before hand, for more flavor.
grind-spices

3. Add the spices to the skillet, heating until fragrant.
add-spices

4. Add the chickpeas, with the water from the can. Stir well. Cover and simmer for 10 minutes.
add-chickpeas

5. Add the tomatoes and lemon juice and simmer for a further 10-15 minutes.
tomatoes

6. Add the spinach. Mix in so that the spinach wilt. Simmer uncovered until the chick peas are done.
spinach

7. Serve warm with the side of your choice (I went with rice)
serve

Pulled Pork

Delicious tender pulled pork. The recipe is easy, but it does require some time. There is two parts to the recipe. The first is the spice rub that goes on the meat. The second is the BBQ style sauce the meat is covered with.

Made this for a family picnic. Everyone seemed to love it. It does, however, make for a lot of pork. Adjust quantities as you see fit.

Ingredients
2 kg of pork shoulder, in two pieces of roughly 1kg each
1 Boston lettuce
6-12 buns of your choice

For the rub :
2 tablespoons paprika
2 tablespoons packed brown sugar
2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 teaspoon yellow mustard seeds, freshly ground
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground coriander seeds
1/2 teaspoon freshly ground cumin

For sauce :
1 cup ketchup
3/4 cup apple cider vinegar
3/4 cup cola
1 tablespoon maple syrup
1 heaping tea spoon of brown sugar.

ingredients1
ingredients2

***

1. Grind the whole spices with a mortar and pestle, if not already done. Then mix together all the spices (for the rub section above).
spice-rub

2. Measure two tablespoon of the spices and set aside. Rub the remaining spices on the pork. Wrap tightly in cling wrap and refrigerate over night.
spices-on-meat

3. Heat the oven to 325F. Remove the cling wrap and wrap tightly in aluminium foil (you want to prevent the juices from escaping the meat). Put in the oven for 6 hours.
wrap

4. About 30 minutes before the pork is done cooking, mix together all the sauce ingredients plus the reserved spice mix in a sauce pan. Bring to a boil, then reduce to a simmer until the sauce darkens and has reduced.
sauce-combine

5. Take the pork out of the oven and allow to rest for 20-30 minutes. Then remove the aluminium foil.
cooked

6. Using two forks pull the pork apart into long shreds. Mix the meat with half of the sauce while both are still warm.
pulled

** Optional step : drive 2 hours to picnic.

7. Assemble the sandwich. Put a leaf of Boston lettuce at the bottom on the bun, pile in as much meat as you care for. Spoon some of the sauce unto the top of the bun as condiment.
assemble