Choice of protein if desired (sliced beef, sliced chicken or shrimp)
Choice of sliced vegetables (carrots, broccoli, onions, snow peas, celery, cauliflower, bok choy)
Cooking oil
Directions for Stir Fry Sauce
In a bowl or a container with a lid add: broth, vinegar, brown sugar, soy sauce, oyster sauce, corn starch, white pepper (do not add ginger or garlic at this stage). Mix together ingredients.
Directions for Stir Fry
Over high heat, add a tablespoon of cooking oil to a fry pan or wok
Add your protein, and stir fry it. Adding a little water and cover the pan will add some steam to the help cooking
When almost cooked remove protein and add some more cooking oil
Stir fry the onions then add your prepared vegetable and if necessary add a little water and cover to steam them
Add your minced ginger and garlic (adding these aromatics at this stage will prevent them from burning
When almost cooked add back your protein and stir together
Make a “well” on the side or middle and add your sauce mixture
The sauce will thicken and mix it into the vegetable/protein mixture (if necessary add a little more corn starch to thicken)
12 oz. skinless boneless chicken breast/thigh, cut into small pieces
oil (enough for deep-frying, about 2″)
1 tablespoon oil for frying garlic
2 cloves garlic (minced)
4 tablespoons bottled sweet chili sauce (you can also use your favourite Asian sauce like lemon sauce or sweet and sour sauce or even plum sauce)
1 teaspoon lime juice (optional)
1 pinch salt
Frying Batter:
1 egg white
1/2 cup all-purpose flour
1/4 cup corn starch
1/2 teaspoon baking powder
1 tablespoon cooking oil
1/2 cup water (ice cold)
1 pinch salt
Directions:
Put all the batter ingredients into a bowl along with the chicken
Put frying oil into a wok or pan to a depth of at least 2″
Heat oil till oil begins to simmer, do not overheat. You can test oil by putting a wooden skewer in oil and bubbles form. If bubbling hard, oil is too hot.
Gently place the battered chicken into the oil and deep-fry until the chicken is golden brown
Transfer the cooked chicken to a plate lined with a paper towel to absorb excess oil.
Heat another pan over medium heat and add the oil for the garlic. Fry until fragrant and add the chicken to the pan along with sweet chili sauce, lime juice and salt. Continue to toss until chicken is coated with sauce.
Here is a delicious twist on a classic recipe (family favourite)
Ingredients
3 cups of beef broth
1/4 cup of soya sauce
1/4 cup of rice wine vinegar or apple cider vinegar or wine
1 tsp garlic (sliced)
1 large onion (sliced)
2 washed carrots cut into 2 inch slices (peeling is optional)
Whole Peppercorns
2 to 3 sprigs of fresh rosemary (optional), I don’t use them
2 to 3 sprigs of fresh thyme (optional), I don’t use them
2 to 3 Tbsp of olive oil (or canola, or vegetable oil)
Directions
Preheat oven to 275 degrees F.
Put a dutch oven onto of the stove at medium-high heat
Add 2 Tbsp of olive oil into a dutch oven
Add onions and toss til lightly brown and remove and reserve
Add carrots and toss til lightly brown and remove and reserve
If necessary add some more oil and put roast into pot to sear
Sear all sides of roast (about 1-2 minutes per side)
Remove roast beef and add 1 cup of broth to delaze pan by scraping the bottom of the pan
Put the roast beef, onions and carrots back in along with garlic and add enough broth to cover halfway
Sprinkle top of roast beef with peppercorns
Optional: add your herbs at the point
Cover and put into the oven for 2-3 hours
Check the roast, it is ready when it is tender fall-appart
Use stock to make a delicous gravy. Simply add a little corn starch or a heaping Tbsp of flour and 1/2 cup of water mixed together added to stock and heat till thickened. If not thick enough add a little more thickening.
1 cup shortening (Crisco) or butter or 2/3 to 1 cup of lard (no matter which you use make sure they are very cold, straight from the fridge) or use pre-bought pastry.
3/4 tsp salt
1 egg
2 Tbsp Cold Water (ice water works best)
1 Tbsp White Vinegar
Spice Blend
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground mustard
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
Filling
1 large russet potato, peeled, quartered
1 1/2 large onion, finely chopped
1/2 cup finely diced celery
4 cloves garlic, crushed
1 pound ground pork
1 pound ground beef
3/4 cup potato cooking water, plus more as needed
Optional: 2 cups frozen mixed vegetables (peas, carrots, lima beans)
Egg Wash
1 large egg
1 tablespoon water
DIRECTIONS
STEP 1 – Pastry
(If using a food processor or mixer with dough hook)
Put flour, cold shortening, and salt into the processor
Combine egg, water and vinegar together in a cup
Pulse processor and gently pour liquid into the processor
Stop when a dough ball forms (DO NOT OVERWORK DOUGH)
Wrap with plastic wrap and put into refrigerator for about 15 minutes, until needed
(If making by hand)
Put flour, cold shortening, and salt into a bowl
Combine egg, water and vinegar together in a cup
Using a fork or pastry/dough cutter (see right) blend shortening into flour
Add liquid mixture into dry ingredients until moist (DO NOT OVERWORK DOUGH)
Form a dough ball
Wrap with plastic wrap and put into refrigerator for about 15 minutes, until needed
STEP 2 – Mix Spices
Blend together all the spices and put aside
STEP 3 – Filling
Cut potato into quarters and put into a enough water to cover and bring to boil
Cook potatoes for about 15 minutes or until a fork can be inserted
Remove potatoes and mash, put aside until needed (KEEP POTATO WATER – DO NOT THROW OUT)
Add some oil to pan and add the onions
Cook until golden
Add both meats and brown the meat
Add spices, celery and garlic, along with about 3/4 cup of “Potato Water” and continue to cook for about 40 minutes on medium or until most of moisture has evaporated. If there is still alot of oil, remove with a spoon. Do not overcook as the meat should remain moist.
Stir in the mashed potatoes and fold in the optional frozen vegetables
Put aside and let cool for about 15-20 minutes before putting into pastry dish
Once it is cooled, taste for salt and adjust before adding mixture to crust.
While mixture is cooling, take prepared dough from refrigerator and divide in two. Dust surface and top of dough ball with a little flour and roll out pastry using a rolling pin to fit a 9″ deep dish pie plate (you will need two pieces of rolled out pastry. One for the top and one for the bottom of the dish. (If you don’t like so much dough you can put meat mixture into a small casserole dish and just cover the top with a piece of rolled out dough. If you have any dough left over, put into the freezer for next time.)
Spoon mixture into pie plate and cover plate with remaining rolled out pastry dough
Crimp edges of dough together. Trim off excess dough
Combine egg and water together and brush top with egg wash
With a knife, poke a few holes into the top of the dough to let the steam out.
Put into a preheated 375 degree F. or 190 degree C. oven and bake for about 1 hour.
Can be served as is or with “Chow Chow”, tomato relish, ketchup or even beef gravy
Mix together the broth, tomato paste and flour until blended.
(If using salt pork)
Blanche in boiling water for about 5 minutes and dry
Brown salt pork and when done remove from pan and set aside
(If using bacon)
Brown bacon and remove bacon from pan and set aside.
Drain oil from pan.
For both salt pork or bacon recipes
Brown cubed beef on all sides and remove from pan.
Drain oil from pan.
Add the 1 cup of onions and sherry wine (or rye) and cooked over medium heat until onions are transparent.
Pour “Flour Mixture” into pan and bring to a gentle boil, stirring constantly
Add wine and seasonings (parsley, salt, sugar, thyme, pepper and bay leaf).
Add the brown cubed meat and either bacon or salt pork
Cover and simmer for 2 1/2 to 3 hours on stove top OR put everything into a Dutch Oven and put in oven at 325 degrees F. for 2 1/2 to 3 hours. (You can also put it into a slow cooker for 6 hours, add carrots and potatoes at this time along with soya and beef concentrate).
If using a Dutch Oven add carrots and potatoes and optional soya and beef concentrate 40 minutes before serving.
15 minutes before serving sauté sliced mushrooms and (15 ml onions or 2 dozen pearl onions) in 50 ml of butter and add to meat mixture
wrks4me 