Turkish Lamb Pita (Lahmacun)

Flatbread ingredients

1 tsp dried yeast
½ tsp salt
½ tsp sugar
5 oz warm water
12 oz strong flour

Topping ingredients

2 tbsp olive oil
2 tbsp pomegranate molasses
2 cloves garlic, crushed and chopped with salt
1 onion, gradted
½ lb lamb, minced
2 tsp kirmizi biber*
2 tsp fresh mint, chopped (or 1 tsp dried)
1 onion, sliced into rings
1 tomato, sliced
1 lemon
parsley, chopped
salt

Method

1. Start with the dough. Kick start the yeast by mixing the sugar in warm water and leaving for 10 minutes or so until it froths. Put the flour, salt and yeast in a mixing bowl and mix in the water and sugar, and work it into a ball before working it for five or ten minutes until smooth and springy. Leave in a warm place, covered with a damp cloth, for around an hour.

2. For the topping, mix the first seven ingredients together and leave it in the fridge if need be.

3. After an hour the dough should have doubled in size. Knead it briefly on a floured board, then divide it up and roll into flatbread circles.

4. Spread a thin layer of topping on each flatbread, and top with the onion and tomato rings.
Given them a little drizzle of oil and pop them in the oven at 425°F as quickly as you can to stop the heat escaping.

5. Check after 20 minutes to make sure the meat is cooked, then remove, sprinkle with parsley and sumac and given them a squeeze of lemon before sharing them round.

* - kirmizi biber: a Turkish hot red pepper paste.

From Yashim Cooks Istanbul by Jason Goodwin is published by Argnoaut, £25

Apple fritters

by Alison Walker

Preparation: 15 minutes plus standing    Cooking: 20 minutes    Makes: 20

INGREDIENTS

4 ½ oz plain flour
1 oz cornflour
5 oz sparkling cider
5 oz soda water
1 oz icing sugar, sifted
4 large Royal Gala apples, peeled and cored
juice of ½ lemon
Peanut or sunflower oil, for frying
1 tbsp caster sugar mixed with ½ tsp cinnamon

METHOD

1. Sift the flours together in a bowl. Gradually whisk in the cider and soda water, making sure the batter isn't lumpy. Stir in the icing sugar. Leave to stand for 20 minutes.

2. Slice the apples into rings about 5mm thick. Put in a bowl and toss in the lemon juice.

3. Heat the oil in a deep-fat fryer or large pan to 375°F. Dip the apple slices into the batter, shaking off the excess, and fry in batches for 3-4 minutes until golden and tender. Don't crowd the pan or the temperature will lower and make the batter greasy and soggy. Bring the temperature back up to 375°F after finishing each batch.

4. Drain the apple fritters on crumpled kitchen paper and season with the cinnamon sugar. Serve at once.

© Hearst Magazine

Raised Game Pie

Raised pies have been a favourite of the British table for centuries, at one time majestic, elaborate constructions decorated with pastry columns, crests and coats of arms. This is a slightly more restrained version, but it is still a great-looking centrepiece for an autumnal party. A mixture of venison, rabbit, pheasant, pigeon or wild boar (according to what game you like, and what is available) is encased in crisp and rich, hot-water-crust pastry, which traps all the savoury meat juices without becoming soggy.

Kit you’ll need: 1 large, oval raised/game pie mould or a 8 inch round spring clip tin, 3 inch deep, greased with lard; a 1 inch oak leaf cutter or leaf-shaped cutter; a baking sheet.

Yield: 12 Servings      Prep: 60 mins
Cook: 2 hrs 15 mins   Ready In: 3 hrs 15 mins

Ingredients

1½ lb boneless mixed game meat, diced
½ lb rindless back bacon diced
½ lb pork belly (unsmoked) minced
2 shallots finely chopped
2 garlic cloves crushed
2 tbsp Madeira
½ tsp ground mace
½ tsp ground allspice
2 tbsp fresh parsley chopped
2 tbsp fresh parsley chopped
salt and pepper, to taste

To Make the Hot Water Crust:
1 lb plain flour
3½ oz strong white bread flour
2½ oz chilled unsalted butter cut into ½ inch cubes
6½ oz water
½ tsp salt
3½ oz lard

1 egg yolk beaten for the glaze

Instructions

1. Start by making the filling so the flavours have time to develop. Put all the ingredients into a large bowl. Add a little salt and pepper, then mix everything together with your hands until thoroughly combined. Take a teaspoon of the mixture, shape it into a small ‘burger’ and fry it for a minute or so on each side until cooked through, then taste and add more seasoning to the filling mixture, if necessary. Cover and chill while you make the pastry.

2. Heat the oven to 200°C/400°F/gas 6. Combine both flours and a pinch of salt in a mixing bowl. Add the butter and rub in lightly using your fingertips. Pour the water into a small pan and add the salt and lard. Heat gently until the lard has melted, then bring to the boil. Pour the hot mixture on to the flour and quickly mix everything together with a wooden spoon to make a dough. As soon as the dough is cool enough to handle, tip it out on to a floured worktop and knead it just until smooth and even.

3. This pastry becomes crumbly as it cools, so you need to work quickly now. Cut off a third of the pastry and wrap it tightly in clingfilm. Roll out the remaining pastry to an oval or disc large enough to line your tin. Carefully lift the pastry into the tin and press it on to the base and side, smoothing out wrinkles. Leave excess pastry hanging over the rim. Check there are no cracks or holes in the pastry case – press the pastry together or patch with small scraps of pastry.

4. Roll out the remaining pastry to an oval or disc, slightly larger than the top of your tin, to form the lid. Cover with clingfilm and leave on the worktop for now.

5. Spoon the filling into the pastry-lined tin and press it down well, making sure the surface is level. Brush the edge of the pastry case with beaten egg yolk, then lay the pastry lid on top. Press the edges of the case and lid together firmly to seal. Trim off the excess pastry and crimp or flute* the edge neatly. Make a hole in the centre of the lid to allow steam to escape during baking.

6. Gather up the pastry trimmings and roll them out again. Stamp out 20 leaves with the shaped cutter. Attach these to the pastry lid, using a dab of beaten egg yolk as glue. Brush the lid all over with beaten egg yolk to glaze.

7. Set the tin on the baking sheet and bake in the heated oven for 30 minutes. Turn down the oven temperature to 170°C/325°F/gas 3 and bake the pie for a further 1¾ hours until the pastry is a rich golden brown.

8. Leave the pie in its tin until completely cold before unmoulding. Serve at room temperature, on a rimmed plate to catch any juices. Store any leftovers, tightly wrapped, in the fridge.

From Great British Bake Off: Celebrations by Linda Collister (Hodder & Stoughton Publishers, 2015)

 © 2016 Taste of Game

Hideg Meggyleves - sour cherry soup

This Hungarian classic is a refreshing cold dessert.

3 cups cold water
1 cup sugar
1 cinnamon stick
4 cups pitted sour cherries
1 tbsp arrowroot
¼ cup heavy cream, chilled
¼ cup dry red wine

In a 2-quart saucepan, combine the water, sugar and cinnamon stick. Bring to a boil and add the cherries. Partially cover and simmer under low heat for 35 to 40 minutes if the cherries are fresh or 10 minutes if they are canned. Remove the cinnamon stick.

Mix the arrowroot and 2 tablespoons of cold water into a paste, then beat into the cherry soup. Stirring constantly, bring the soup almost to a boil. Reduce the heat and simmer about 2 minutes, or until clear and slightly thickened. Pour into a shallow glass or stainless-steel bowl, and refrigerate until chilled. Before serving—preferably in soup bowls that have been prechilled—stir in the cream and wine.

Gyro with Tzatziki

Tzatziki Ingredients
2 cups plain Greek yogurt
1 lemon, juiced
2 garlic cloves, finely minced
3 tbsp fresh dill, chopped
2 tbsp fresh mint, chopped
1 English cucumber
1 tsp salt & pepper, each


Gyro Ingredients
1 lb lamb or flank steak
1 tsp olive oil
1 tsp salt & pepper, each
¼ tsp oregano
¼ tsp garlic powder
Making Pita






Making Pitas
4-6 pitas
1 tomato, diced
1 red onion, thinly sliced
1 red pepper, thinly sliced
1 mushroom, thinly sliced
1 cup small stuffed olives, sliced
1 ½ cups feta cheese, crumbled

Method
For the tzatziki, peel and dice the cucumber, coat with sea salt and wrap in paper towel. Let cucumber rest for 5 minutes before pressing excess moisture out.
Add to remaining ingredients and blend until smooth. For gyro, coat flank steak with olive oil, salt, pepper, oregano and garlic powder. Fry on high heat for 5-7 minutes (flipping half way) or until desired doneness is reached.
Let set for 10 minutes before thinly slicing meat. Serve wrapped in a warmed pita with tomatoes, red onion, red pepper, mushroom, olives, feta cheese and tzatziki.

Mandarine Restaurant Lettuce Wraps

Ingredients:
1 tsp vegetable oil
½ tsp minced garlic
¼ cup finely diced white onion
¼ cup finely diced carrot
¼ cup finely diced green pepper
¼ cup finely diced red pepper
¼ cup finely diced water chestnuts
¼ cup finely diced celery
½ cup chopped cooked chicken breast
¼ tsp black pepper
¼ tsp salt
Pinch granulated sugar
4 large Boston or Iceberg lettuce leaves
⅓ cup hoisin sauce

Directions: Heat the oil in a wok or skillet set over medium-high heat. Stir-fry the garlic until fragrant but not browned. Add the onion, carrot, red and green peppers, water chestnuts, celery, chicken, black pepper, Salt and sugar to the wok and cook for 3 to 4 minutes or until heated through. Transfer the mixture to a serving bowl.

To Serve: Spoon ¼ of the mixture into the centre of each lettuce leaf, top with a little hoisin sauce. Fold lettuce wrap around the mixture and enjoy! Please wash your hands before and after preparation and cooking.

Artichoke and Basil Risotto

The key to making risotto is continuous stirring throughout the cooking process.

The process is a combination of two main ingredients: Basil oils and the risotto itself.

Basil oil
Salt
2 cups lightly packed basil leaves
¼ cup extra virgin olive oil
3 tbsp water

Risotto
6 to 7 cups vegetable stock
1 ½ cups dry white wine
2 large onions or 4 leeks
½ cup olive oil
2 ½ cups arborio rice
1 can whole artichokes, drained and chopped

1. Blanch the basil leaves in salted boiling water for 30 seconds then plunge into ice water. When cool, drain and press in towels to dry. Blend basil leaves with olive oil in a blender until fairly smooth. Add salt and water and blend until a smooth green paste is formed.

2. Pour the vegetable broth and 1 cup of the wine into a medium saucepan. Bring to a gentle simmer. Reduce heat to low and keep warm while preparing risotto.

3. Finely chop onion or leeks. Sauté onions (or leeks) in ½ cup oil until soft (about 12 minutes). Add rice and stir until glossy and coated, about 3 minutes.

4. While stirring constantly, add remaining ½ cup wine to rice. Stir until rice absorbs wine. Ladle in about ½ cup hot-broth mixture. Gently stir until most of the liquid is absorbed. Repeat this process with the remaining broth, about ½ cup at a time. Adjust heat, as needed, so mixture is just simmering throughout cooking.

5. Stir gently and constantly until rice is tender with a bit of bite and almost all broth is absorbed, about 22 to 25 min. Mixture should be slightly saucy but not soupy. If using canned artichokes, stir into risotto in the last few minutes of cooking just to warm. Stir in basil oil 1 tbsp at a time until pale green and delicious tasting. Keep the colour by stirring it into risotto immediately before serving. Serve any remaining basil oil on the side, allowing guests to add to their liking.

6. Divide risotto between serving dishes.

Makes 8 main servings or 16 side-dish servings.

Seared Lamb Chops & Pearl Onions with Mashed Peas & Mint Tahini

Lamb and mint are a perfect pairing, but so too are peas and pearl onions. Add tahini to the mix, and the gang’s all here! A vibrant plate to perk up any mid-winter meal, and the minted tahini is superb on the juicy lamb chops. Use rib, loin or shoulder chops for this recipe.

LAMB & ONIONS
8 lamb chops, about 1½ lbs
2 tbsp olive oil
2 cloves garlic, sliced
2 bags, each 10 oz, pearl onions

MINT-TAHINI SAUCE
½ cup tahini, well stirred
¼ cup water
Juice of ½ a lemon
1 garlic clove, chopped
1 bunch mint, about ½ cup
Salt and pepper to taste





MASHED PEAS
4 cups frozen petite peas
½ cup full-fat (14%) sour cream
Salt and pepper to taste
Sea salt and freshly cracked black pepper to taste
1 tbsp butter
⅓ cup water
1 tsp sugar
Juice of half a lemon

1. Marinate lamb in olive oil and garlic on the counter for 30 minutes, turning halfway through. To peel pearl onions, trim the ends and drop in a pot of boiling water for less than a minute. Drain in a colander and rinse with cold water. The peels should pop off.

2. For sauce, add tahini, water, lemon juice, garlic and mint leaves to a blender. Purée until smooth. Season and taste. Cover and set aside.

3. Microwave or boil peas until tender and sweet, 2 to 3 minutes. Drain and add to a medium bowl, stirring in sour cream, salt and pepper. Using an immersion blender, pulse a few times. Cover and set aside.

4. Preheat a grill pan or large skillet to medium-high heat. Season lamb well on both sides and cook for 3 to 4 minutes on each side, depending on the size of your chops. Cooking them to medium-rare is preferred (slightly pink in the middle). Remove to a plate and tent with foil. Meanwhile, add butter and onions to the same grill pan or skillet, and sauté for 5 minutes until they start to caramelize. Add water and sugar and cook, uncovered for 5 to 7 minutes more, or until onions are tender and golden. Season with salt and pepper and a squeeze of lemon.

5. Place a mound of mashed peas on each plate, top with 2 lamp chops and caramelized onions, and spoon over mint tahini sauce. Serve at once.

Serves 4

LCBO Spring Recipes

Roasted Lamb Leg With Moroccan Spices

This marinade works wonderfully on all cuts of lamb and is great for a roasted shoulder or a deboned and rolled leg of lamb.

INGREDIENTS:
2 tsp ground cumin
½ tsp ground cinnamon
½ tsp freshly ground black pepper
¾ tsp ground ginger
½ tsp ground cardamom (optional)
3 tbsp olive oil
5 to 6 lb leg of lamb, bone in

METHOD:
1. In a large plastic freezer bag place cumin, cinnamon, pepper, ginger, cardamom and oil; blend well. Add lamb to the bag, seal and place in refrigerator for minimum of 4 hours or overnight.

2. Preheat oven to 400°F.

3. Remove lamb from bag and place in medium roasting pan with fat-side up. Roast in oven for 15 minutes. Reduce heat to 325°F and continue roasting uncovered until meat thermometer registers 140°F at the thickest part of the meat (make sure not to contact the bone with thermometer as it will not give an accurate reading. Cooking time for a bone-in leg of lamb is 25 minutes per pound to achieve medium-rare doneness.

4. Once the roast has reached the desired temperature remove from oven, cover with tin foil and allow to rest for 15 minutes.

5. Slice lamb and serve.

LCBO Spring Recipes

Butterflied Pork Tenderloin with Charred Tomato Salsa

Charring tomatoes over high heat adds a smokiness that accents their sweet and tangy flavours and softens them just enough to release the juices. Choose firmer, meatier tomatoes that will hold their texture when grilled.
The salsa can be made earlier in the day, but keep it at room temperature to preserve the flavour of the tomatoes.

INGREDIENTS:
Charred Tomato Salsa
8 small, firm, ripe tomatoes (each about 2 inches)
1 poblano, hot banana or jalapeño pepper, halved lengthwise
1 tbsp olive oil
1 cup diced seeded cucumber
1 tbsp freshly squeezed lime juice
½ tsp salt, or to taste

2 pork tenderloins, each about 12 oz
2 tbsp freshly squeezed lime juice
1 tbsp olive oil
Salt and freshly ground black pepper
1 small avocado
1 tbsp chopped fresh coriander

METHOD:
1. For the Charred Tomato Salsa, preheat grill to high. Cut each tomato in half crosswise. Brush tomatoes and poblano pepper with oil. Place tomatoes cut-side down on grill and cook until well browned, about 5 minutes. Turn and grill just until starting to soften, about 2 minutes. At the same time, grill pepper, turning once, until well browned on both sides, about 5 minutes. Transfer to a bowl and set aside until cool enough to handle.

2. Chop the grilled pepper and tomatoes, reserving juices and discarding cores, and return to bowl. Add cucumber, lime juice and salt and toss to combine. Set aside.

3. For the pork, reduce grill to medium-high.

4. Cut each tenderloin in half lengthwise, almost, but not all the way through, to butterfly. Cover with plastic wrap and lightly pound the thicker end to even out the thickness. Combine lime juice and oil in a shallow dish and add pork, turning to coat. Season with salt and pepper.

5. Grill pork, turning once, for about 3 to 4 minutes per side or just until pork has a tinge of pink in the centre. Transfer to a cutting board and let rest for 5 minutes.

6. To serve, dice avocado and add to salsa with coriander, tossing gently to combine. Check seasoning. Slice pork thinly on an angle and serve topped with salsa.

Serves 4 to 6

LCBO Spring Recipes

Bacon-Wrapped Pork Loin with Apples & Sage

INGREDIENTS:
2 large pork tenderloins, total about 2 lbs
10 fresh sage leaves, very finely chopped, or 1 tsp dried rubbed sage
2 to 3 large garlic cloves, minced
¼ tsp salt
¼ tsp freshly ground black pepper
9 to 10 slices thick-cut bacon
3 to 4 large apples such as Cortland or Spy
1 large cooking onion
2 tbsp all-purpose flour
1½ cups chicken broth or stock
Kitchen twine


METHOD:
1. If any silver skin on loins is present, cut away and discard. Sprinkle sage, garlic, salt and pepper all over loins. Place loins closely together lengthwise, with thick ends meeting thin ends, to even out roast thickness.

2. Lay out slices of bacon snugly together on a cutting board, forming a rectangle. Place loins across bacon so bacon ends emerge from each side. Beginning at one end, lift a bacon end up over loins at a 45° angle. Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.

3. Cut five 12-inch lengths of twine and one 30-inch length. Place 5 shorter lengths of twine under loins widthwise. Working out from roast centre, firmly (but not causing deep indents to form) tie up each piece of twine, spacing evenly apart. Then tie up roast lengthwise with a longer piece of twine. Trim twine ends; discard. (Roast can be prepared, covered and refrigerated for up to half a day. Add 10 to 15 minutes to roasting time.)

4. When ready to roast, preheat oven to 425°F. Heat a large frying pan over medium heat. Lightly brown roast on all sides, about 15 minutes in total. Transfer to a baking pan lined with a rack. Place in oven; set time for 30 minutes. Check and continue roasting until a meat thermometer reads145°F. Remove from oven: transfer to cutting board. Cover roast with foil; let rest 15 to 20 minutes.

5. Meanwhile, peel core and slice apples. Thinly slice onion.

6. Drain most of fat from frying pan; place back over medium heat. Add onion; cook 10 minutes or until lightly browned. Stir in flour; cook 1 minute. Stir in chicken broth; add apple slices. Bring to a boil; simmer, covered, 5 to 10 minutes or until apples are tender and sauce is lightly thickened. Add more broth if too thick; keep covered and hot.

7. To slice pork roast, snip off lengthwise string. Then slice about ¾ inch thick, removing crosswise strings as they are encountered. Place a few saucy apples on each warm serving plate, top with a couple of slices of roast and drizzle with more sauce. Serve with mashed potatoes and a steamed julienne of carrot and kohlrabi.

Serves 6 to 8

LCBO Spring Recipes