INGREDIENTS 6 lb. cooking apples Granulated sugar Water 1 Tbsp. Single Malt Scotch METHOD Wash the apples, cut away any bad bits and quarter them. Place in a large preserving pan and just cover with water. Boil until quite soft but not pulpy. Put into a muslin bag and allow to drip into a large […]
Archive | Recipes
RSS feed for this sectionRecipe: Scotch Eggs
Okay, I know, technically it’s not a Scottish dish–it’s claimed to have been invented by the British department store Fortnum & Mason in 1738. I loved these as a kid, and they’re my constant companion whenever I visit the homeland. Although they’ve never gained a following in North America, Winnipeg’s Toad in the Hole Pub […]
How to Deep-Fry a Mars Bar
A Scottish delicacy, you’ll find battered Mars bars in chippies all over the country. Oozing melted chocolate, nougat and caramel hides beneath a crispy casing of batter. They’re surprisingly delicious and unfortunately available in Winnipeg only at The Brit Cafe. Here’s how to make them at home. INGREDIENTS 1 unwrapped Mars bar, chilled 1 pair, […]
Citrus-Glazed Turkey with Chipotle Gravy
I made this Epicurious recipe (with a few modifications of my own) last Thanksgiving to much praise. The citrus notes, coupled with the sweet heat of the gravy, liven up a tried (tired?) and true classic. It’s a great way to shake things up at Christmas too. INGREDIENTS Glaze 3/4 cup (1 1/2 sticks) unsalted […]
Bacon & Apple Stuffed Roast Pork with Maple Bourbon Glaze
INGREDIENTS Roast Boneless Roast – Rib End 2 tbsp canola oil ¼ pound bacon, cubed 1 medium onion, diced 1 small jalapeño, diced 2 Gala apples, diced ¼ cup bourbon 2 tbsp brown sugar ¼ cup breadcrumbs Salt Pepper Glaze ½ cup bourbon ½ cup maple syrup ¼ brown sugar METHOD Stuffing Heat oil in […]
The Village Fish Panko Breaded Pickerel
This recipe is Savour Winnipeg’s Tribute to the now defunct Village Fish and their delicious Panko Breaded Pickerel INGREDIENTS 1-2 cups canola oil (depending on pan size & depth) 1 cup flour tablespoon fresh ground black pepper tablespoon kosher salt 2 eggs, beaten 1 cup Panko bread crumbs (available at Sobey’s or Safeway) 2-3 pounds […]
Sweet Potato & Smoked Gouda Bisque
I felt the recipes at the MLCC chef session were too complicated but this was an easy and delicious soup Chef Roger Wilton shared with Ciao Magazine readers back in November 2007. INGREDIENTS 4 cups sweet potatoes, peeled and cut into 1? cubes 3 Tbsp olive oil 1/2 tsp salt 1/2 tsp pepper 1 medium […]
Manitoba Bison Stuffed Beef Tenderloin
Chef Terry Geretta of Mise Bistro shared this recipe at the MLCC chef series course I attended. It’s a crowd pleasing appy I’ve served to much applause over the years: Blueberry & Bison Stuffed Beef Tenderloin 1 piece beef 3cm x 6-10 cm, hammered out scallopini style 2-3 oz ground bison 2 tbsp sun-dried blueberries […]
Rice Paper Rolls with Sweet Soy
Chef Terry Geretta of Mise Bistro shared this recipe at the MLCC chef series course I attended. It’s an easy to make and crowd pleasing appy I’ve served to many friends over the years: Ingredients Rice Paper Wrappers Chow Mein noodles (prepared) Fine julienned carrot Fine julienned red bell pepper Fine julienned green bell pepper […]
Candied Beef with Rice Paper Rolls and Sweet Soy
Chef Terry Geretta of Mise Bistro shared this recipe at the MLCC chef series course I attended. It’s an easy to make and crowd pleasing appy I’ve served to many friends over the years: INGREDIENTS 6 oz beef tenderloin 1/4 cup honey 1 tbsp pureed chipotle peppers in adobo sauce* Salt & pepper Corn starch […]