Lamb and Prune Tagine (Agneau aux Pruneaux)
Oct20

Lamb and Prune Tagine (Agneau aux Pruneaux)

A tagine is a deep, glazed clay dish with a domed top that has a vent in it to allow the excess steam to escape.  It must be seasoned before use by putting it on low heat, adding 1 cup (250 mL) milk, covering it and heating it for 20 – 30 minutes.  The milk should only simmer but not boil dry.  Let the tagine cool before disposing of the milk, washing the pot and drying it. 3 Tbsp  (45 mL) olive or canola oil 2 onions, peeled and...

Read More
Spiced Lamb Strips with Mint and Cilantro
Apr20

Spiced Lamb Strips with Mint and Cilantro

Combining savory lamb with cumin, coriander, mint, garlic and tomatoes, this recipe combines the best of traditional North American and Middle Eastern lamb preparations.  1 lb (500 g) lamb leg, boned, trimmed and cut into thin strips  1 tsp (5 mL) cumin 1 tsp (5 mL) coriander 1 tsp (5 mL) paprika 1/4 tsp (1 mL) pepper  1 Tbsp (15 mL) plus 1 tsp (5 mL) canola oil  1 small onion, thinly sliced 2 cloves garlic, minced 4 Roma tomatoes,...

Read More
Vanessa’s Shepherd’s Pie with Buttermilk Yukon Gold Topping
May05

Vanessa’s Shepherd’s Pie with Buttermilk Yukon Gold Topping

Vanessa Currie is a potato researcher, the keeper of the progeny of Yukon Gold and a fabulous cook. Never one to miss an opportunity to hold forth on her favourite topic…good spuds, she writes: “A word about the potatoes – I suggest Yukon Gold where available. I would not recommend red skinned, or other yellow fleshed, especially the “low carb” varieties. These types tend to have lower specific gravities and...

Read More
error: Content is protected !!