The Rural Voice, 2005-04, Page 46PORK CHOP TAGINE
WITH APRICOTS
4 shoulder butt chops
2 tbsp (25 mL) olive oil
2 onions, sliced
1 each green and red peppers, cut,
into strips
2 tsp (10 mL) minced garlic
1 tsp (5 mL) each turmeric, ground
ginger
1/2 tsp (2 mL) each cinnamon,
cayenne pepper
1 can (19 oz/540 mL) tomatoes,
chopped
1 cup (250 mL) chicken broth
2 medium carrots, chopped
1 cup (250 mL) dried apricots, sliced
1 (19 oz/540mL) can chick peas,
drained or 2 cups (500 mL) cooked
from dry
1 medium zucchini, halved and cut
into 1 -inch (2.5 cm) pieces
salt and freshly ground black pepper
Trim visible fat from chops.
In a heavy saucepan heat oil over
medium-high heat. Brown chops on
both sides and remove.
Reduce heat to medium. Cook
onions until they begin to brown,
about 10 minutes. Raise heat and add
peppers, garlic, and spices and cook
for a further 3 minutes. Add tomatoes,
chicken stock, carrots, apricots and
reserved chops.
Bring to a simmer and cook,
covered until chops are tender, about
45 minutes to 1 hour. Add chickpeas
and zucchini; simmer until zucchini
is tender, about 10 minutes. Check
seasoning and serve. (Ontario Pork)
DIJON DILL FILLET OF PORK
3/4 Ib (375 g) thin pork leg or loin
slices
2 tbsp (25 mL) flour
1 tbsp (15 mL) vegetable oil
Flatten pork slices to 1/8 inch (3
mm) thick. Dredge pork slices in
flour. In large non-stick pan heat oil
over medium-high heat; brown pork
for 2 minutes per side. Remove pan
from heat.
Sauce:
1/2 cup (125 mL) plain yogurt
1 garlic clove, crushed
1 tbsp (15 mL) dijon mustard
1/4 cup (50 mL) fresh dill, chopped
or 1 tbsp/15 mL dried dillweed
1 tsp (5 mL) sugar
salt and pepper to taste
Whisk together sauce ingredients in
a small saucepan and heat over
42 THE RURAL VOICE
medium heat for about 2 minutes,
stirring constantly until almost
boiling. Pour sauce over pork.
CHICKEN CUTLET
WITH TARRAGON
1 tbsp (15 mL) flour
3/4 cup (150 mL) breadcrumbs
1 tsp (5 mL) garlic powder
1 tsp (5 mL) paprika
1 tbsp (15 mL) fresh tarragon
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) ground black pepper
2 eggs, lightly beaten
4 chicken cutlets
2 tbsp ( 25 mL) olive oil
Mix together flour, breadcrumbs,
garlic powder, paprika, tarragon, salt
and pepper. Dip cutlets in egg, then
coat in the breadcrumb mixture.
Saute chicken in oil over medium
heat for approximately 5 minutes per
side. Make sure coating does not
stick to pan. (Ken Kostick and Co.)
ORANGE GINGER STIR -FRY
1 lb (500 g) veal loin or round, cut
into bite -sized strips
1/4 cup (50 mL) orange juice
concentrate
1/4 cup (50 mL) soy sauce
1-2 cloves garlic, minced
1 tbsp (15 mL) fresh ginger, minced
1-2 tbsp (15-30 mL) olive oil
1 1/2 cups (375 mL) assorted fresh
vegetables
Combine orange juice, soy sauce,
garlic and ginger. Pour over veal
strips and marinate 15-30 minutes or
up to 2 hours for increased flavour
intensity. Drain and discard
marinade.
Preheat wok or large deep skillet
with enough oil to prevent sticking.
Cook veal strips quickly until just
done (approx. 3-4 minutes.) Remove
veal. Add vegetables, such as pepper
strips, onions, snowpeas, etc. and stir -
fry 2-3 minutes more.
Return veal to pan to heat through.
Serve over noodles, rice or
couscous. (Beef Information Centre)
CURRIED CUCUMBER AND
CREAMY CHICKEN SAUTE
2 cucumbers
2 tbsp (25 mL) vegetable oil
1 Ib (500 g) boneless, skinless
chicken breasts, cut in bite -sized
pieces
1/2 cup (125 mL) sweet red
pepper
1/4 cup (50 mL) chopped shallots
2 tbsp (25 mL) curry powder
1/2 tsp (2 mL) hot pepper flakes
salt and pepper
1 tbsp (15 mL) butter
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) milk or cream
Cut each cucumber lengthwise
into 8 wedges; cut each wedge
crosswise into 1 1/2 inch (4 cm)
pieces. Set aside.
In large skillet, heat oil over
medium high heat. Add chicken;
cook, stirring occasionally, for 5
minutes or until lightly browned.
Remove with slotted spoon and set
aside.
Add red pepper, shallots, curry
powder and hot pepper flakes to pan;
cook stirring for 1 minute. Add
prepared cucumbers; stir -fry for 5
minutes or until desired tenderness.
Season with salt and pepper to taste.
Remove and keep warm; do not clean
pan.
Melt butter in same pan over
medium -low heat. Add flour and stir
for 1 minute. Gradually stir in milk;
cook, stirring until bubbly, smooth
and thickened. Stir in reserved
chicken and leave on low heat until
heated through. Season with salt and
pepper to taste.
Serve creamy chicken mixture and
curried cucumber over rice.
(Foodland Ontario)
LEMON VEAL
1 Ib (500 g) veal cutlets or scallopini
1/4 cup (50 mL) flour
1/2 tsp (2 mL) each salt and
pepper
1 tbsp (15 mL) butter
2 tbsp (30 mL) lemon juice
1/4 cup (50 mL) dry white wine
2 tbsp (30 mL) capers or chopped
fresh parsley
Combine flour, salt and pepper in
plastic bag. Flour the veal slices one
at a time by shaking in bag.
Heat a large non-stick frypan to
medium-high heat, add the butter and
fry the veal slices a few at a time.
Keep the browned slices warm.
Repeat until all the slices are
browned.
Pour in the lemon juice and wine,
stirring to loosen any browned bits.
Put meat slices back into the
pan, sprinkle with capers or
parsley; cover and simmer 10
minutes. (BIC)0