Chicken Tagine

Chicken tagine is a traditional Moroccan dish of chicken braised with preserved lemons, spices, garlic, onion and olives. This recipe is both savoury and a little bit sweet, thanks to the addition of Turkish apricots.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 tsp (5 ml) saffron threads
1¼ cups (310 ml) warm water, divided
1 large (or 2 small) preserved lemons, quartered
½ cup (125 ml) chopped parsley leaves
½ cup (125 ml) chopped cilantro leaves
3 garlic cloves, crushed
1 tbsp (15 ml) ground paprika
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) ground cinnamon
1½ tsp (7 ml) ground ginger
¼ tsp (1 ml) freshly ground black pepper
¼ cup + 2 tbsp (90 ml) olive oil, divided
1 kg (2 lbs) boneless chicken thighs, skin on
2 cups (500 ml) chopped onions
salt, to taste
¼ tsp (1 ml) ground turmeric
2 tbsp (30 ml) mild honey
1 x 3-in (8 cm) cinnamon stick
½ cup (125 ml) unsulphured Turkish apricots, halved
1½ tbsp (22 ml) lemon juice
⅓ cup (75 ml) pitted green olives
flat bread, rice or couscous, to serve (optional)

Instructions

  1. Soak saffron in ¼ cup (60 ml) warm water for 15 minutes.
  2. Separate pulp from peel of preserved lemons. Coarsely chop lemon pulp. Reserve peels for later.
  3. To make chermoula (herb marinade), in a large bowl, combine saffron water, lemon pulp, parsley, cilantro, garlic, paprika, cumin, coriander, cinnamon, ginger, pepper and ¼ cup (60 ml) olive oil.
  4. Add chicken to bowl with chermoula and rub marinade onto chicken. Cover and refrigerate 1 hour or overnight.
  5. Drizzle remaining 2 tbsp (30 ml) olive oil into tagine* base. Add onions to cover base. Sprinkle salt and turmeric over onions.
  6. Add marinated chicken and remaining marinade over onions.
  7. If using ceramic tagine, place heat diffuser on burner. Place covered tagine or Dutch oven on burner over medium heat and cook for 15 to 20 minutes. Released juices from onions and chicken will start to simmer. Reduce heat to low and cook for 45 minutes to 1 hour, until chicken is fully cooked and tender.
  8. In small saucepan, bring 1 cup (250 ml) water, honey, cinnamon stick and apricots to a boil. Remove cover and continue cooking over medium heat until apricots are plump and liquid is reduced and syrupy, about 10 to 12 minutes. Remove from heat and set aside.
  9. Add lemon juice and olives to tagine. Arrange reserved lemon peel, prepared apricots and syrup over chicken. Season with salt and pepper, to taste. Cook, uncovered, for 15 to 20 minutes until sauce is reduced. Serve with warm flat bread, rice or couscous, if desired.
  10. *A tagine is a North African cooking dish with a conical shape. A Dutch oven or Crock-Pot can also be used for this dish.
Email Recipe
Email Recipe

Drink Pairings

Handmade Linguine Puttanesca

Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap!
Ingredients Instructions

Ingredients

Serves 2 to 4
Handmade* Linguine, recipe follows
3 tbsp (45 ml) olive oil
4 garlic cloves, minced
2 anchovy fillets
¼ cup (60 ml) tomato paste
1 x 14 oz (398 ml) can crushed tomatoes
½ cup (125 ml) Kalamata olives, pitted, chopped
2 tbsp (30 ml) capers
1 tsp (5 ml) chili flakes
1 tbsp (15 ml) butter
salt and pepper, to taste
½ cup (125 ml) grated Parmesan, for garnish
¼ cup (60 ml) chopped basil, for garnish
*This recipe can be made with store-bought linguine pasta, if desired.
HANDMADE LINGUINE:
300 g of flour, plus more for dusting, about 2 cups (500 ml) + 2 tbsp (30 ml)
¼ tsp (2 ml) salt
3 eggs + 1 egg yolk (should yield 180 g, if short, top up with olive oil)

Instructions

  1. Prepare Handmade Linguine (recipe follows) or use store bought.
  2. In a large saucepan, heat oil over medium-high heat. Add garlic and anchovy fillets. Using a fork gently mash anchovies into a paste. Add tomato paste, crushed tomatoes, olives, capers and chili flakes. Allow to cook for 5 to 8 minutes. Add butter and adjust seasonings, to taste.
  3. Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook prepared pasta for 2 to 3 minutes, if using fresh. (If using store bought, prepare according to package instructions.) Reserve ½ cup (125 ml) of pasta water and set aside before straining.
  4. Add reserved pasta water and pasta to sauce, stir to coat and serve with Parmesan and chopped basil.
  5. HANDMADE LINGUINE:
  6. On a clean, floured surface, place the flour and salt. Using your hands, create a well in the centre big enough to hold the eggs.
  7. In a small mixing bowl, whisk eggs (and olive oil, if needed). Pour egg mixture into the well. Using a fork, gently bring sides of flour well into mixture until a shaggy dough forms. Continue to incorporate all the flour by scooping it from the outside and placing it on top of the shaggy dough and kneading it out. Once a ball has formed, knead for about 10 minutes. It is ready when you have a soft, elastic dough that isn’t sticky and feels smooth. Wrap dough tightly in plastic wrap and let rest for 30 minutes.
  8. Unwrap dough and place on a clean lightly floured surface. Cut into 2 halves and keep a tea towel over half you aren’t working on, so it doesn’t dry out. Lightly flour a rolling pin and roll dough ball out as thin as possible. This can take a few minutes. If dough is bouncing back, try flipping it over and keep rolling. Once dough is as thin as you can get it, make sure the whole surface of dough is dusted with flour so it doesn’t stick. Fold pasta sheet over itself a few times. Using a sharp knife cut pasta into ribbons. Unfold pasta noodles and gently mound onto a floured surface until ready to cook. Repeat with remaining dough.
Email Recipe
Email Recipe

Drink Pairings

Dark Chocolate & Honey Mustard Tart

Bold and rich, with the ability to add a bright and fiery flavour to an impressive array of seasonal dishes, mustard is a must-have pantry staple. Let's take mustard from the sidelines as a simple condiment to the star ingredient. Just the subtle hint of mustard takes this chocolate tart to new levels.
Ingredients Instructions

Ingredients

Serves 8
DARK CHOCOLATE MUSTARD TART:
1¼ cups (310 ml) all-purpose flour
½ cup (125 ml) slivered blanched almonds
¼ cup (60 ml) granulated sugar
¼ tsp (1 ml) salt
½ cup + 1 tbsp (140 ml) cold unsalted butter, cut into large cubes, divided
½ tsp (2.5 ml) vanilla extract
2 tbsp (30 ml) honey mustard, divided
3 tbsp (45 ml) whole milk
⅔ cup (175 ml) whipping cream
6 oz (180 g) dark chocolate (70%), chopped
1 large egg
flaky sea salt, for garnish
HONEY MUSTARD GLAZE:
¼ cup (60 ml) light brown sugar
2 tbsp (30 ml) unsalted butter, cut into cubes
2 tbsp (30 ml) half-and-half cream
¾ cup (175 ml) icing sugar, sifted
1 tsp (5 ml) honey mustard
¼ tsp (1 ml) vanilla extract

Instructions

  1. To make tart crust, in a food processor, blend flour, almonds, granulated sugar and salt until nuts are finely ground. Add ½ cup (125 ml) butter and pulse until mixture resembles coarse meal. Pulse in vanilla extract and 1 tbsp (15 ml) honey mustard to form moist clumps. Press evenly into a 4 x 14-in (10 cm x 35 cm) fluted rectangular tart pan with removable bottom. Freeze for 30 minutes.
  2. While crust is freezing, preheat oven to 375 F (190 C).
  3. Place tart pan on baking tray and bake crust until just starting to turn golden brown, about 10 to 15 minutes. Press any puffed up parts back into tin. Set aside to cool on a wire rack while preparing filling. Reduce oven temperature to 350 F (180 C).
  4. To make tart filling, in a small saucepan, add milk and whipping cream and bring to a simmer over medium heat, stirring often. Add chocolate and whisk until melted and mixture is smooth and glossy. Remove saucepan from heat and add remaining 1 tbsp (15 ml) butter, egg and remaining 1 tbsp (15 ml) honey mustard. Whisk until fully incorporated. Pour chocolate mixture into crust and bake until filling is barely set in middle, about 15 to 20 minutes. Transfer tart to a wire rack to cool completely to room temperature before placing in refrigerator for at least 2 hours.
  5. Once tart has been refrigerated, make Honey Mustard Glaze. Place brown sugar and butter in a medium saucepan and set over medium heat. Stirring often, cook until butter melts and mixture is well combined. Add half-and-half cream and bring mixture to a gentle boil, stirring constantly. Cook until lightly thickened, about 1 to 2 minutes. Remove saucepan from heat and whisk in icing sugar, honey mustard and vanilla extract to make a smooth, thick sauce. Drizzle warm Honey Mustard Glaze over chilled tart and sprinkle with flaky sea salt. Let glaze set at room temperature for 30 minutes.
  6. To serve, unmould tart on a serving platter, cut and serve.
Email Recipe
Email Recipe

Drink Pairings

Mustard, Cauliflower & Cheddar Soup

Bold and rich, with the ability to add a bright and fiery flavour to an impressive array of seasonal dishes, mustard is a must-have pantry staple. Let's take mustard from the sidelines as a simple condiment to the star ingredient. A touch of mustard added to this creamy and delicious cauliflower soup gives it just the zing it needs.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 x 14 oz (398 ml) can chickpeas, drained and rinsed
1 tbsp (15 ml) grapeseed oil
4 tbsp (60 ml) Dijon mustard, divided
½ tsp (2.5 ml) smoked paprika
3 tbsp (45 ml) unsalted butter
1 large onion, chopped
kosher salt, to taste
2 garlic cloves, minced
3 cups (750 ml) chicken stock
2 large parsnips, peeled, chopped into ½-in (1.25 cm) pieces
1 large cauliflower, about 2 lbs (1 kg)
trimmed, roughly chopped
1¼ cups (310 ml) whole milk
⅓ cup + ¼ cup (135 ml) whipping cream, divided
½ cup (125 ml) shredded strong cheddar, plus extra for serving
1 tbsp (15 ml) wholegrain mustard
chopped fresh parsley leaves or chives, for garnish

Instructions

  1. Preheat oven to 375 F (190 C). Place a rimmed baking tray in oven to warm while it preheats.
  2. In a medium bowl, toss together chickpeas, grapeseed oil, 1 tbsp (15 ml) Dijon mustard and paprika. Pour seasoned chickpeas onto hot baking tray in a single layer. Roast for 10 minutes, give a toss, then roast again until golden and crisp, about 10 to 15 minutes more. Set aside to cool on baking tray while making soup.
  3. To make soup, in a large saucepan, melt butter over medium-low heat. Add onion and season lightly with salt. Cover saucepan and cook onion, stirring occasionally, until softened, about 10 minutes. Uncover and stir in garlic and cook for 1 minute. Add stock, increase heat to medium-high and bring mixture to a boil. Add parsnips and cauliflower, cover saucepan, reduce heat to low and let mixture simmer, stirring occasionally, until cauliflower and parsnips are very tender, about 30 to 40 minutes.
  4. Remove saucepan from heat and stir in milk. In a blender, purée mixture in batches until velvety smooth. Return soup to saucepan and whisk in ⅓ cup (75 ml) whipping cream and remaining 3 tbsp (45 ml) Dijon. Remove saucepan from heat and whisk cheddar into soup until melted. Season to taste with additional Dijon mustard and salt.
  5. In a small bowl, whisk together remaining ¼ cup (60 ml) whipping cream with wholegrain mustard. Set aside.
  6. To serve, ladle soup into warmed bowls and garnish with a drizzle of mustard cream, crispy chickpeas, a sprinkle of cheddar cheese and chopped herbs. Serve immediately.
Email Recipe
Email Recipe

Drink Pairings

Mustard & Brandy Roast Chicken served with Fingerling Potatoes

Bold and rich, with the ability to add a bright and fiery flavour to an impressive array of seasonal dishes, mustard is a must-have pantry staple. Let's take mustard from the sidelines as a simple condiment to the star ingredient. This roast chicken recipe is elevated by the tangy taste of mustard.
Ingredients Instructions

Ingredients

Serves 4
2 tbsp (30 ml) hot English mustard powder
1 tsp (5 ml) finely grated lemon zest
2 tbsp (30 ml) brandy
½ cup (125 ml) unsalted butter, at room temperature
kosher salt and freshly ground black pepper, to taste
3 lb (1.5 kg) whole chicken
1¾ lbs (840 g) fingerling potatoes
grapeseed oil
4 springs fresh thyme
hot English mustard, to serve

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a small bowl, combine mustard powder, lemon zest, brandy and butter. Season with a good pinch of salt and pepper. Mix with a fork until well combined.
  3. Carefully loosen skin of chicken breast with fingers. Push butter mixture under skin and tie legs together with kitchen string. Place chicken, breast-side up, in a baking dish that just fits it and rub with oil. Place in oven and cook for 30 minutes.
  4. Meanwhile wash and halve fingerling potatoes, then place in a large bowl and toss with some grapeseed oil, salt and pepper.
  5. Once chicken has cooked for 30 minutes, carefully rotate it with tongs so it sits breast-side down. Return chicken to oven along with a clean rimmed baking tray to preheat before adding potatoes to tray. Warm tray in oven for 10 minutes then add seasoned potatoes in a single layer. Cook chicken and potatoes for another 20 minutes. With tongs, carefully rotate chicken once more to sit breast-side up and stir potatoes. Return chicken and potatoes to oven until both are golden brown and cooked through, about another 20 to 30 minutes. In the last 5 minutes of cooking add thyme to potatoes to crisp.
  6. To serve, carve chicken and plate with potatoes and crispy thyme. Serve with hot English mustard.
Email Recipe
Email Recipe

Drink Pairings

Raspberry Rosé Sorbet

Ingredients Instructions

Ingredients

Serves about 4 cups (1 L)
¾ cup (175 ml) granulated sugar
1 cup (250 ml) water
4 cups (1 L) frozen raspberries
1½ cups (375 ml) sparkling rosé
fresh raspberries, for garnish (optional)
4 sprigs mint, leaves only, for garnish (optional)

Instructions

  1. Prechill ice cream bowl for minimum 12 hours.
  2. In a medium saucepan over medium heat, bring sugar and water to a boil. Stir sugar until fully dissolved then add raspberries. Cook until soft, about 3 minutes. Allow to cool slightly.
  3. Using a high-powered blender, blend on high until puréed. Pour into a container and chill in refrigerator for about 6 hours. Once chilled, add sparkling rosé.
  4. In bowl of an ice cream machine, churn mixture until sorbet is formed, about 20 minutes. Place in an airtight container until ready to serve.
  5. To serve, scoop into a coupe glass and top with sparkling rosé. Garnish with fresh raspberries and mint sprig, if using.
Email Recipe
Email Recipe

Drink Pairings

Rum Vanilla with Figs & Balsamic Caramel

Ingredients Instructions

Ingredients

Serves about 4 cups (1 L)
½ cup (125 ml) brown sugar
2 tbsp (30 ml) balsamic vinegar
½ cup (125 ml) whipping cream
1 tbsp (15 ml) unsalted butter
salt, to taste
4 egg yolks
½ cup (125 ml) granulated sugar
1 cup (250 ml) 2% milk
1 cup (250 ml) whipping cream
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) dark rum
½ cup (125 ml) chopped dried figs

Instructions

  1. Prechill ice cream bowl for minimum 12 hours.
  2. To make balsamic caramel, in a medium saucepan, heat brown sugar and balsamic vinegar over medium-high heat. Bring to a boil and cook for 3 minutes. Add whipping cream, butter and salt. Stir to combine and set aside to cool. Transfer to a jar and refrigerate until ready to use.
  3. In a medium mixing bowl, mix together egg yolks and sugar. Set aside.
  4. In a medium saucepan, over medium heat, warm milk. Do not allow to boil. Pour half the warm milk into egg‑yolk mixture. Mix to combine. Pour egg mixture back into saucepan with remaining warm milk. Cook for 8 minutes over medium heat, stirring constantly until thickened or reaching a temperature of 165 F (73 C). Pour ice cream base into an airtight container and refrigerate for up to 6 hours.
  5. Once mixture is chilled, add whipping cream, vanilla and rum. Stir to combine and place in chilled ice cream machine. Once ice cream has set, transfer to an airtight freezer container and mix in chopped figs and half the balsamic caramel. Using a chopstick, gently swirl mixture, do not over-mix. Freeze overnight before serving. Serve with remaining balsamic caramel.
Email Recipe
Email Recipe

Drink Pairings

Coconut Lime Margarita Ice Cream

Ingredients Instructions

Ingredients

Serves about 4 cups (1 L)
1 cup (250 ml) shredded sweetened coconut
1 x 14 oz (398 ml) can full fat coconut milk
1 cup (250 ml) whipping cream
3 limes, zest and juice, divided
½ cup (125 ml) granulated sugar
4 large egg yolks (or 5 small)
¼ cup (60 ml) blanco tequila
lime zest, for garnish
toasted coconut, for garnish
salt, for rimming serving dishes (optional)

Instructions

  1. Prechill ice cream bowl for minimum 12 hours.
  2. Preheat oven to 350 F (180 C).
  3. On a parchment-lined baking sheet, spread out coconut evenly. Toast until golden brown, about 3 minutes. Set aside to cool.
  4. In a saucepan, heat coconut milk and cream over medium heat. Add zest from 3 limes. Mixture will steam, but don’t allow to boil, then reduce heat to low.
  5. In a separate bowl, add sugar and egg yolks. Mix well to combine.
  6. Ladle 2 cups (500 ml) of warmed cream into egg-yolk mixture and whisk. Add remaining cream to egg yolks and return to saucepan. Over low heat, cook until mixture has thickened enough to coat back of a spoon, about 8 to 10 minutes. Remove from heat and place in a container. Cool mixture in refrigerator for about 6 hours.
  7. Once ice cream base has chilled, add lime juice and tequila and pour mixture into ice cream machine. Turn on for 20 minutes or until ice cream has set. Remove from machine and store overnight in an airtight freezer container with a lid.
  8. Garnish with toasted coconut and serve with lime zest and salt rim, if using.
Email Recipe
Email Recipe

Drink Pairings

No Churn Peach Sangria Sherbet

Ingredients Instructions

Ingredients

Serves about 4 cups (1 L)
4 cups (1 L) frozen peaches
1 cup (250 ml) Gewürztraminer or Riesling wine
½ cup (125 ml) sweetened condensed milk
4 sprigs mint, leaves only, for garnish (optional)

Instructions

  1. Using a food processor, blend frozen peaches with white wine until smooth, then add condensed milk on high until combined. Transfer to an airtight, freezer‑safe container and freeze for 8 hours or overnight.
  2. Serve as desired with a mint leaf for garnish.
Email Recipe
Email Recipe

Drink Pairings

No Churn Mudslide Ice Cream with Kahlúa

Ingredients Instructions

Ingredients

Serves about 4 cups (1 L)
2 cups + 1 tbsp (500 ml + 15 ml) whipping cream, divided
1 x 10 oz (300 ml) can sweetened condensed milk
¼ cup (60 ml) Kahlúa
¼ cup (60 ml) espresso or strong coffee
¾ cup (175 ml) semi-sweet chocolate chips

Instructions

  1. In a large stainless steel mixing bowl, using an electric hand mixer, whip 2 cups (500 ml) whipping cream until stiff peaks form.
  2. In a separate mixing bowl, combine condensed milk, Kahlúa and coffee. Pour half the mixture into whipped cream and gently fold in to combine. Repeat with remaining mixture. Pour ice cream into a freezer-safe container with a lid and place in freezer for 30 minutes, to set slightly
  3. In a small microwave-safe bowl, microwave chocolate chips and 1 tbsp (15 ml) cream on high for intervals of 30 seconds, stirring between intervals. Add more cream if needed.
  4. With a spoon, drizzle melted chocolate over cooled ice cream. Use a toothpick to swirl chocolate into the cream base. Do not over-mix. Freeze overnight before serving. Serve in a cone or a bowl, and also delicious with an extra drizzle of Kahlúa!
Email Recipe
Email Recipe

Drink Pairings

Subscribe to Other