I have fallen a bit behind in terms of posting updates on the cooking class series. We had our third – and final – Fall class this past Wednesday. But one step at a time – let’s start with class #2.
The second class included (local) lamb which many of us were not particularly familiar with. (The taste was terrific so perhaps that will change!) The menu also included a delicious carrot salad – a big hit at the table. (The recipe is below. Give it a try this weekend – almost all ingredients can be found at the Farmer’s Market.) Oh, another class #2 highlight was the debut of John’s favourite apron – which was actually worn by Larry for the evening. Take a look…
Here are the recipes…
Seasonal Cooking Class Series: Squash, Pumpkin and Sweet Potato… Oh My!
Recipes for Week Two
(Courtesy of Mieke)
Appetizer: goat cheese cubes and torchi pickles:
4 white turnips 1 smallish beetroot
A few celery leaves 2 to 4 cloves garlic
4 tbsp salt 1 litre water
1/2 litre vinegar
Slice the vegetables thinly and pack into jars. Combine salt, water and vinegar and bring to a boil. Pour over vegetables. These should sit in the fridge for ten days before eating at which time all the turnips will have turned pink.
Serve with cubed goat cheese!
Entrée: minced lamb meatloaf
2 kg ground lamb 2 grated onion salt and pepper
1 tsp ground cumin 1 tsp ground coriander oil
4 tbsp tomato paste mixed with 8 tbsp water
4 tbsp chopped cilantro leaves
Mix meat with onion, salt pepper and spices. Pat the meat into a shallow baking tray to a thickness of about 3 cms. Bake at 350F for about 40 minutes. Take it out and spread the tomato paste/water mixture all over it. Bake ten minutes more until tomato sauce has been absorbed. Serve cut into wedges, squares or lozenges depending on the shape of the baking tray and sprinkled with coriander leaves.
Bulgur wheat pilaf
2 cup bulgur wheat 3 cups stock 2 tbsp butter
2 small onion chopped 2 clove garlic salt and pepper to taste
Cook the onion and garlic in butter until soft but not brown. Add bulgur wheat and stir until everything is coated in butter. Add salt and pepper and stock and cook for about 15 minutes until stock is absorbed. Let stand 15 minutes more before serving.
Grated carrot salad
2 pound grated carrots large handful cranberries large handful nuts
Mix the above together.
Mix 8 tbsp olive oil, 2 tbsp honey, juice of a lemon, 1 tsp ginger, 1 tsp cinnamon. Mix this dressing with the grated carrots, nuts and raisins.
Dessert: vanilla yogurt and fresh fruit
We had delicious local vanilla yogurt with pears. Oh, and don’t forget the amazing honey that was passed around the table. Mmmmmmmmmmmmmmmmmmmmm
Yours in food, Keltie