Food is always evolving, so there's no excuse to stick with the same stew
chicken or rice and peas this year. For 2005, resolve to push the envelope
just a little foodwise. Here are some recipes to get you started.
Yeasted Cornish Pasties
The veal-and-pork filling for these pasties can be prepared while the dough for the crust is rising.
3 1/4 to 4 cups unbleached all-purpose flour
1 package fast-rising active dry yeast
1/2 tsp. salt
1 1/2 cups hot (115 degrees to 125 degrees) water
2 tsp. honey
1 tbs. butter, softened
1 large (about 3/4 lb.) potato, scrubbed and quartered lengthwise
1 lb. ground pork, crumbled
1/2 pound ground veal, crumbled
1 large carrot, finely chopped
2 medium onions, finely chopped
1 clove garlic, minced or pressed
1 tsp. salt
1/2 tsp. dried sage
1/4 tsp. each pepper, ground
allspice and dried thyme
1/4 cup chopped parsley
1 egg, beaten with 1 tbs. milk
METHOD
1. In large bowl of electric mixer, combine 2 3/4 cups of the flour, fast-rising yeast and salt. Stir to blend dry ingredients thoroughly. In small bowl, combine the hot water, honey and butter; stir to blend.
2. Add hot water mixture to flour mixture. Mix to blend, then beat at medium speed until smooth and elastic (about 5
minutes). Stir in about 1/2 cup more flour to make a soft dough.
3. Turn dough out onto floured surface. Knead until dough is smooth and satiny, and small blisters form just under surface (10 to 12 minutes), if necessary, adding just enough flour (up to 3/4 cup total) to prevent dough from sticking.
4. Turn dough in greased bowl. Cover with plastic film and a kitchen towel; let rise in a warm place until doubled in bulk (30 to 40 minutes). Punch down, cover with inverted bowl, and let rest for 10 minutes.
5. Meanwhile, simmer potato in boiling water to cover until barely tender (12 to 15 minutes). Drain; cut into 1/2-inch cubes.
6. In large frying pan over medium heat, cook meats, stirring often, until no longer pink; add carrot, onions, garlic, salt, sage, pepper, allspice and thyme. Cook, stirring often, until meats and onions brown lightly. Remove from heat; stir in potato and parsley.
7. Divide dough into 8 equal portions. On lightly floured surface, roll out each portion to an 8-inch round. In centre of each round, mound an eighth of the filling.
8. Lift up two parallel edges of each round; bring together in middle over centre of the filling. Moisten edges of dough, then pinch dough to seal in a line down centre of pasty.
9. Preheat oven to 450 degrees. Carefully place pasties well apart on large greased baking sheet. Brush lightly with egg mixture. Let rise until dough looks puffy (12 to 15 minutes). Bake until well-browned (12 to 15 minutes). Serve hot or warm.
Makes 8 pasties.
Grilled Chicken in Brine
It sure doesn't sound mouth-watering, but we know a few people who say the meat is so juicy and flavourful, they swear this is the only way they'll cook a bird again.
1 whole chicken
Brine Mixture:
1 gallon ice cold water
1/2 cup sea salt
1/2 cup brown sugar
1/4 cup lemon juice
or 1/8 cup lime juice
1 tbs. minced garlic
Mixed herbs try something
like Mrs. Dash
METHOD
1. In a big pot, soak chicken in brine, breast side down. Cover pot and leave overnight in a cool dark place.
2. When you're ready to prepare, heat grill to 350F.
3. Place chicken on grill for about an hour and a half (until the thickest part of the breast reaches 170F).
4. Remove from grill when done, and let sit for a few
minutes before carving.
Serving suggestions: Serve with macaroni and cheese, callaloo, cornbread, brown rice, salad, vegetables.
Chicken Pot Pie Soup
Have leftover chicken you're not sure how to use? Here is a great way to use it.
2 cups cubed, cooked
chicken breast meat
1 16-oz. package frozen
mixed vegetables, thawed
1 can (10.75-ounce)
condensed cream of potato
soup
1 can (10.75-ounce)
condensed cream of
chicken soup
2 cups skim milk (if you're
counting calories (2 per cent
or whole milk if you want a
creamier soup)
1 large potato, cut into
1/2 inch cubes (optional)
METHOD
In a medium saucepan, combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through, over medium high heat and serve with crumbled
crackers on top.
