Tag Archives: comfort food

Pieces of lechon kawali and lechon sauce

Expert Tips on How to Make Lechon Kawali, Filipino Crispy Fried Pork Belly

Filipino cuisine has been shaped by centuries of Chinese, Malaysian, Spanish, Indian, and Western influences. As a small South-Eastern country compromised of approximately 7,600 islands and with eight different major dialects, Filipino food is as diverse as its geography, history and culture. Despite each province’s distinct cooking preferences, there’s one particular dish that’s almost always the centre of every special celebration: Lechon. 

Related: 10 Popular Filipino Recipes, From Chicken Adobo to Halo-Halo 

Lechon is a whole roasted young suckling pig known for its juicy and fatty meat and irresistibly crispy skin, Chef Kuya P, the head chef at Toronto-based Filipino restaurant Lamesa, explains.

From Christmas to graduations and weddings, the difference between a get-together and a party is whether or not Lechon will be served as the main dish.  

“In the Philippines, every region has their method of cooking lechon. Some people would even fly out Lechons from different regions of the country for big celebrations like their wedding just because they like that particular type of Lechon style so much,” says Chef Kuya P.  

In other words, Filipinos are as passionate about Lechon as Italians are passionate about pasta.

Due to the size of a whole Lechon, many people opt for Lechon kawali. Lechon kawali is a crispy deep-fried pork belly made in a pan for a more accessible way to enjoy everyone’s favourite special Filipino dish. Here are five simple tips for cooking the best Lechon kawali: 

Choose the Perfect Cut of Pork Belly

The most important part of cooking Lechon kawali is the cut of your pork belly. 

Make sure you have a good fat to meat ratio,” Chef Kuya P explains. Pork belly is a boneless cut of meat and is topped with a thick layer of fat. If you’re making Lechon kawali, you’ll want to find a cut that’s at least 20 to 30 per cent fat. The higher the fat content, the longer it takes to render, but that melt-in-your-mouth tenderness will always be worth the wait.

See Also: Fried Pork Belly Pairs Perfectly With Crunchy Papaya Salad in This Traditional Thai Dish
Raw pork belly with salt and pepper

Add in Your Aromatics While Brine Boiling

Boiling your cut of pork belly until tender is an essential part of making your Lechon kawali as juicy as can be. Infuse flavour into your Lechon kawali and create a bine boil by turning to classic aromatics found in Filipino cuisine, such as garlic, bay leaf, chilis and peppercorn, Chef Kuya P recommends. Doing this step is an easy way to enrich the dish, and this step will ensure that your Lechon kawali will retain moisture during the frying process. 

Related: How to Make Vietnamese Bun Cha

Garlic and bay leaves on a brown cutting board

Thoroughly Dry Your Pork Before Frying

After your pork belly is cooked, drain the brine and add some salt and vinegar to the cut of meat. This step helps the pork belly dry out thoroughly while still retaining moisture, Chef Kuya P explains. Let it sit at room temperature for a minimum of two to three hours until the pork belly has dried completely.

You Might Also Like: Restaurant-Worthy Chinese Scallion Pancakes

A splatter screen and silver frying pan

Use The Right Equipment

Once the pork belly is thoroughly dried, it’s time to start frying. Divide your pork belly into batches and fry pork in the hot oil for approximately 3 to 5 minutes until the pork belly is golden brown and the skin is crispy. We recommend using a deep non-stick frying pan and only covering the pan partially while cooking. Additionally, don’t skip out on using a grease splatter screen while making Lechon kawali.

Don’t Forget the Lechon Sauce

Lechon kawali isn’t the same without a side of Lechon sauce. “Lechon sauce is a liver sauce made with breadcrumbs that’s sweet, acidic, and garlicky,” Chef Kuya P explains. Although there are many different ways to make Lechon Sauce, most Filipinos prefer using a bottle of Mang Tomas All Purpose Sauce instead.

 Similar to how you might think of Heinz when you think of ketchup, the particular taste of Mang Tomas All Purpose Sauce is a fan-favourite for Lechon sauce.  “Everyone who knows lechon sauce knows this brand, and if they ask for it, they will ask for it by the brand name Mang Tomas,” he explains. You can purchase Mang Tomas All Purpose sauce at your local Asian grocery retailer. 

Looking for a healthy side for your hearty Lechon kawali? Try serving it alongside this silky, tender Chinese eggplant.

Photos courtesy of Getty Images. 

close-up of tuna noodle casserole

Garlicky and Creamy, This Tuna Noodle Casserole Is Seriously Delicious

To beat Bobby Flay on his own hit show Beat Bobby Flay, Damaris Phillips knew she had to think outside of the box and be bold. Which is why she chose a dish she knew Bobby Flay would never eat, let alone cook: “I thought there was exactly a zero percent chance that this debonair chef has ever or will ever eat a casserole famous for using canned tuna and soup… I was right. Bobby Flay makes a terrible tuna noodle casserole, but this winning recipe is delicious!” It’s no surprise that Bobby Flay decided to feature this smoky, creamy tuna noodle casserole in his book. Damaris’s take on this classic uses Gruyere cheese, loads of garlic, homemade chicken broth and smoked cheddar to wow taste buds – and win over the best of chefs, including Bobby Flay.

Pan of tuna casserole

Related: What Beats Bobby Flay? 5 Dishes That Cost Him The Win

Damaris Phillips’ Tuna Noodle Casserole

Prep Time: 20 minutes
Cook Time: 4 hours and 20 minutes
Total Time: 4 hours, 40 minutes
Serves 4-6

Ingredients

Tuna Casserole:
Kosher salt
12 ounces campanelle pasta
3 cloves roasted garlic (recipe below), mashed to a paste
2½ cups mushroom stock
Light
chicken stock or store-bought low-sodium chicken stock or broth
2 cups heavy cream
2 Tbsp sherry vinegar
1 Tbsp soy sauce
7 Tbsp unsalted butter
1 cup medium-diced Spanish onion (about 1 medium)
½ cup medium-diced celery (about 2 stalks)
12 ounces wild mushrooms, stems discarded, caps coarsely chopped
¼ to ½ teaspoon crushed red pepper flakes
¼ cup all-purpose flour
8 ounces smoked Gruyère cheese, grated
1 cup sour cream
10 ounces frozen peas
¼ cup chopped fresh parsley|
1 pound smoked tuna fillets in oil, flaked
Freshly ground black pepper
½ cup plain fresh bread crumbs
½ cup crushed potato chips
½ cup coarsely grated smoked cheddar cheese

Related: Healthy and Easy-To-Make Casseroles From Our Favourite Food Network Canada Chefs

Roasted Garlic:
4 heads garlic
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions

Tuna Casserole:

1. Preheat the oven to 375°F.

2. Bring a large pot of water to a boil and add salt.  Add the noodles and cook for 6 minutes. Drain well, rinse with cold water, and drain well again. The noodles will be very al dente but will continue to cook as the casserole bakes.

3. Whisk together the garlic paste, mushroom stock, cream, vinegar, and soy sauce in a large bowl.

4. Melt the butter in a large (14-inch) cast-iron skillet over medium heat. Add the onion, celery, and mushrooms and cook until tender, 4 to 5 minutes. Add the pepper flakes and cook for 15 seconds. Stir in the flour and cook for 2 to 3 minutes. Slowly whisk in the mushroom stock mixture and cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 7 minutes.

5. Remove the pan from the heat and whisk in the Gruyère, sour cream, peas, and half of the parsley. Add the cooked noodles and the tuna and stir well. Season with salt and black pepper.

6. Melt the remaining butter. Combine the melted butter, bread crumbs, potato chips, and cheddar in a medium bowl. Sprinkle over the casserole.

7. Bake until the center is hot and the top is golden brown, about 17 minutes. Remove from the oven and top with the remaining parsley. Let cool for 5 minutes before serving.

Directions

Roasted Garlic:

1. Preheat the oven to 400°F.

2. Using a serrated knife, slice off the top quarter of the garlic heads, exposing as many cloves as possible. Arrange the garlic heads, cut-side up, in an 8- or 9-inch square baking dish (make sure the garlic heads sit flat).

3. Drizzle the oil over each head and season with salt and pepper. Cover the dish tightly with foil and roast until lightly golden brown and soft, about 1 hour. Let cool slightly.

4. From the bottom up, squeeze each head to push out the garlic cloves (peel skins from any completely enclosed cloves). Transfer the garlic and cooking oil to an airtight container. Store in the refrigerator for up to 2 weeks.

Reprinted with permission from Beat Bobby Flay. Copyright © 2021 by Boy Meets Grill, Inc. Photographs copyright © 2021 by Ed Anderson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.

 

 

Beat Bobby Flay: Conquer the Kitchen with 100+ Battle-Tested Recipes: A Cookbook, Amazon, $40

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taiwanese beef noodle soup in a patterned bowl

This Taiwanese Beef Noodle Soup is Brothy, Slurpy Perfection

Chewy noodles and tender beef in a rich and earthy broth. Need I say more? Taiwanese Beef Noodle Soup is as iconic a Chinese dish as they come. Everyone loves it and everyone also makes it a little differently. This one is adapted from a hand-written recipe in a yellowing spiral notebook entitled ‘Silvia’s Cook Book’ in charming block letters by my childhood bestie who used to tail her mom in the kitchen, taking notes while she made her favourite dishes from their homeland. Doubanjiang (豆瓣醬) is a Chinese fermented soy and broad bean paste that is quintessential to this dish and worthy of seeking out at a Chinese supermarket or online to make this dish. I’ve listed pickled mustard greens as an optional garnish but beef noodle soup connoisseurs consider it a must-have!

taiwanese beef noodle soup in a patterned bowl

Taiwanese Beef Noodle Soup

Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 50 minutes
Servings: 4

Ingredients
For blanching the beef:
3 lbs beef shank, chuck or brisket, excess fat trimmed and cut into 1½-inch cubes
3 slices fresh ginger
10 cups water

For the soup:
2 star anise
2 bay leaves
1 tsp coriander seeds
1 Cassia cinnamon stick (can substitute Ceylon cinnamon stick)
2 large tomatoes, cut into 8 wedges
1 white onion, cut into 1-inch pieces
6 garlic cloves, peeled and crushed
3 slices fresh ginger
6 scallions, whites cut into 2-inch pieces and green parts thinly sliced and reserved for serving
2 dried chilis (or to taste)
Salt, to taste
1 Tbsp Doubanjiang (Chinese spicy bean paste)
1 Tbsp tomato paste
1 Tbsp yellow rock sugar or 1 Tbsp dark brown sugar
½ cup Shaoxing wine or ½ cup Taiwanese clear cooking rice wine (which yields a lighter coloured broth)
¼ cup soy sauce
3 Tbsp dark soy sauce, plus more to taste
5-6 cups water, or enough to cover everything in the pot by 1 inch
Neutral oil

To serve:
4 portions of Chinese wheat noodles, cooked al dente according to package directions
1 lb bok choy, cleaned and stems trimmed, blanched 3-4 minutes along with the noodles
Green parts of scallions reserved from above
Chinese chili oil, to taste (optional)
Chinese pickled mustard greens, finely chopped (optional)

Directions
1. In a large pot, place beef cubes, ginger slices and 10 cups of cold water. Bring to a rolling boil. Let boil for 5 minutes or until all the scum floats to the top. Pour everything into a colander set inside the sink. Give the beef a quick rinse. Drain well.

Note: Rather than browning the meat, Chinese cooks often braise using this method. Start by briefly blanching the meat to rid impurities so the resulting broth is clean and clear. You won’t lose flavour from the beef, but you will find it satisfying to pour all of that scum down the drain and far away from your bowl of noodles!

beef and ginger in a boiling pot of water

2. Lay out a 5-inch square piece of cheesecloth for the spice sachet. Set a medium pot over medium heat. Toast the star anise, bay leaves, coriander seeds and cinnamon stick in the dry pot briefly until fragrant and darkened slightly, ensuring they don’t burn. Set bay leaves and cinnamon stick aside. Scoop star anise and coriander seeds onto cheesecloth and tie up with twine.

Related: The Best Ways to Shop, Prepare and Cook Chinese Greens

star anise, bay leaves, coriander seeds and cinnamon stick being toasted in a dry pot

3. Increase heat to medium-high and drizzle with 2 tablespoons of oil. Add tomatoes, onion, garlic, ginger and white parts of scallion, dried chili peppers and sauté. Season with salt and continue to sauté for 3 minutes or until tomatoes and onions are slightly softened.

tomatoes, onion, garlic, ginger and white parts of scallion being sauteed in a pot

4. Add doubanjiang, tomato paste and sugar. Add the drained beef. Stir well and continue cooking a couple of minutes.

Related: Restaurant-Worthy Chinese Scallion Pancakes You Can Make at Home

ingredients for taiwanese beef noodle soup in a pot

5. Add the spice sachet, reserved bay leaves, cinnamon stick and all remaining ingredients: Shaoxing wine, soy sauce, dark soy sauce and water. Bring to a boil. Taste and season with salt as needed. Reduce to a simmer. Skim and discard the scum. Cover, ensuring liquid is at a gentle simmer rather than a vigorous boil. Cook for 2 hours or until beef is tender.

taiwanese beef noodle soup simmering in a pot

6. Taste again and adjust seasoning with more salt and/or dark soy sauce to taste.

7. Place noodles and bok choy into serving bowls. Ladle beef and broth over top. Serve immediately with reserved scallions, chili oil and/or pickled mustard greens.

Love this Taiwanese beef noodle soup recipe? Try these Chinese Coconut Buns next!

Close-up image of braised beef and red chilies on a plate

The Pioneer Woman’s Braised Beef and Red Chilies is the Comfort Dish You Need Right Now


Using four different types of red chilies, this braised beef with red chilies recipe is perfect on top of tacos, for a make-ahead meal or to be paired with your favourite carb for a more filling dish – any day of the week.

Related: Weeknight Dinners That Taste Even Better as Leftovers

Close-up of braised beef stew on top of a taco with cilantro

Braised Beef and Red Chilies

Prep time: 55 minutes
Cook Time: 3 hours
Total Time: 3 hours and 55 minutes 
Yield: 6 to 8 

Ingredients:

8 to 10 dried New Mexico chilies
4 cloves garlic
3 Tbsp olive oil
One 4 to 5-pound chuck roast, cut into 1-inch cubes
1 Tbsp kosher salt
1 Tbsp freshly ground black pepper
1 Tbsp ancho chili powder
2 tsp ground cumin
2 Tbsp tomato paste
1 large onion, sliced
2 cups beef stock
2 Tbsp sugar
2 bay leaves
Warm tortillas, shaved cabbage, sour cream, lime wedges and fresh cilantro, for serving 

Related: The Pioneer Woman’s Tex-Mex Recipes Will Satisfy Your Cheesy, Meaty Cravings

Directions:

1. Add the chilies and garlic to a saucepan, cover with water and bring to a boil. Remove from the heat and steep for 20 to 30 minutes. Pour off half the cooking liquid. Using an immersion blender, puree the peppers, garlic and remaining liquid until smooth. (Alternatively, you can use a regular blender. Be careful when blending hot or warm ingredients.)

2. Preheat the oven to 275 degrees F.

3. Heat the oil in a Dutch oven over medium-high heat. Season the chuck roast with the salt, pepper, chili powder and cumin. When the oil is hot, add the meat to the Dutch oven and brown on all sides, about 3 minutes, then remove to a plate.

4. Add the tomato paste and onion to the pot and cook, stirring, for 1 minute. Add the stock, sugar, bay leaves and pepper puree to the pot and stir to combine. Return the beef to the pot and cover. Roast until the meat is fall-apart tender, 2 ½ to 3 hours.

5. Remove the bay leaves. Shred the meat in the pot and serve on warm tortillas with shaved cabbage, sour cream, lime and cilantro.

Recipe courtesy of Ree Drummond.

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Overtop view of potatoes on a plate with a dip cup in the middle

This Recipe for Crispy Smashed Potatoes with Caramelized Onion Dip is a Must-Make

Cozier weather calls for comfort food sides on repeat. All those caramelized onions in a savoury herb sour cream dip are the most delicious accompaniment to these hot, golden, crispy potatoes – making this side dish delightful to whip up on a weeknight, for a special occasion or the holidays!

Related: Make-Ahead Holiday Mains and Simple Sides

Plate of potatoes with a dip cup in the middle

Crispy Smashed Potatoes with Caramelized Onion Dip

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 to 6

Ingredients:

Crispy Smashed Potatoes:
2 pounds (900 g) small Yukon Gold or fingerling potatoes, scrubbed
⅓ cup unsalted butter 2 tablespoons olive oil
3 sprigs fresh thyme, cut into 2-inch pieces
1 sprig fresh rosemary, cut into 2-inch pieces
Kosher salt and freshly ground black pepper

Caramelized Onion Dip:
1 tablespoon olive oil
2 white onions, thinly sliced 2 cups sour cream
2 tablespoons chopped fresh chives, divided
1 tablespoon chopped fresh flat-leaf parsley
Zest of 1 lemon
Kosher salt and freshly ground black pepper

See More: Parmesan Chive Smashed Potatoes

Directions:

1. Place the potatoes in a medium saucepan and cover with 2 inches of Season generously with salt and bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender when pierced with a knife, 20 to 25 minutes. Drain and set aside until cool enough to handle.

2. While the potatoes are cooking, in a medium saucepan, heat the olive oil over medium Add the onions and cook, stirring occasionally, until they are caramelized, about 20 minutes. Remove from the heat and let cool.

3. In a medium bowl, combine the cooled onions, sour cream, half of the chives, the parsley and lemon Mix together until smooth. Season with salt and pepper. Transfer to a small serving dish and garnish with the remaining chives.

4. Preheat the oven to 375°F. Line a baking sheet with parchment

5. Place the potatoes on the prepared baking sheet. Using a large fork or the heel of your hand, gently squish Be careful to keep them in one piece.

6. In a small saucepan, melt the butter with the olive oil, thyme and rosemary. Season with salt and Drizzle the potatoes with the seasoned butter. Bake for 20 minutes or until deep golden and crispy. Turn the potatoes and cook on the other side until crisp and golden, 10 to 15 minutes.

7. Transfer the potatoes to a serving platter and season lightly with salt and Serve with the caramelized onion dip.

Excerpted From Hearth &Home by Lynn Crawford and Lora Kirk. Copyright © 2021 by Lynn Crawford and Lora Kirk . Photography © 2021 Maya Visnyei. Published by Penguin Canada , a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Book Cover featuring a dish with vegetables for Lynn Crawford's book called Hearth & Home

Hearth & Home: Cook, Share and Celebrate Family-Style, Amazon, $30.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Lap Cheong (Chinese Dried Sausage) on a plate

Getting To Know Lap Cheong (Chinese Dried Sausage)

Biting into a piece of lap cheong, or Chinese sausage, brings a flood of tastes and textures to the palate: the slight snap of the thin casing quickly yields to a wash of fatty meatiness and a vaguely soft salty flavour that lingers in the mouth.

See More: The Most Creative Ways to Cook Sausage for Dinner

As with much of the cuisines of China, lap cheong varies by region and the generic Cantonese term can even cover dried sausages from different countries in Asia. In North America, lap cheong commonly refers to the pork variety with a deep pink colour, while yun cheong is made with pork and duck liver and is darker brown with a deeper, more savoury flavour. Both types are made with coarsely ground or chopped meat in casing using a salt and sugar cure before being air dried (or, poetically, “wind dried”). The result is a firm, slightly sweet sausage that must be cooked before consumption, much like a raw chorizo.

Air dried lap cheong and yun cheong

These two varieties can be sold individually or packaged together with a dried, bacon-like pork belly product, and can be found in most Chinese supermarkets or grocers.

Related: Our Most Popular Pork Recipes

Storing Chinese Sausages

Although lap cheong and yun cheong are shelf-stable and sold vacuum-packed on store shelves, once the packaging is opened it is best to keep them in the refrigerator. Lap cheong has a relatively long shelf life (weeks in the refrigerator and months in the freezer) but should be cooked before the expiry date on the label and before it shows any sign of mold.

Chinese Sausage Cooking Methods

As versatile as bacon (try these sweet and savoury ways to enjoy bacon) with the same fat and salty notes, lap cheong and yun cheong have similar cooking methods and can be enjoyed on their own simply steamed or used as a flavouring in small quantities for rice, noodles or stir-fried dishes. In recipe books ranging from the iconic All Under Heaven to my mother’s well-worn book of Chinese-American recipes from the seventies, the best methods for enjoying Chinese sausage are often the simplest. 

Steaming Chinese Sausage

Steaming the sausages, either by themselves or over rice, is a traditional way to enjoy the purity of the flavours and the plump texture of the meat. Although the instructions on the packaging may differ, an easy way to steam the sausages is to lay them in a single layer on a heatproof plate, then put the plate on a metal rack over simmering water. Steam for at least 20 minutes, although if you forget them for an hour, as a family member discovered by accident, the sausages will still turn out fine.

Related: The Best Rice Recipes for Dinner and Dessert

Steamed lap cheong on blue plate

Steaming Chinese Sausage on Rice

For something slightly more substantial, but no harder, bring white rice to a boil (using this method for a perfect pot of rice on the stovetop), then place the uncooked sausages on top of the rice before reducing the heat to low for the final simmer. Want to ante up the flavour some more? Bite-sized pieces of uncooked chicken, green onions or pre-soaked shiitake mushrooms are also savoury additions to this easy rice dish that make for a cozy meal for winter months. (While you’re soaking the mushrooms, the chicken can be tossed in a marinade of equal parts of soy and rice vinegar, with slightly less white sugar.) If you’re set on a sauce, use light soy, ginger and sesame oil to finish it off, or for lovers of spice, a non-traditional dollop of gochujang, sriracha or chilli crisp would add a bit of heat.

See More: Learn how to Prepare The Perfect Pot of Rice on the Stove

steamed lap cheong and Chinese greens on rice

Chinese Sausage Stuffed Vegetables

In love with stuffed squash? Some Chinese cooks put a North American spin on Chinese sausage by cooking the rice, frying it quickly with sliced lap cheong and cooked chestnuts and then filling butternut or kabocha squash with the mixture for a substantial side dish or entree.

Related: Brilliant Ways to Use Butternut Squash

Chinese Sausage Stir Fry

Speaking of stir fries, lap cheong and yun cheong are perfect additions to add a little savoury, salty umami to all manner of wok-based dishes. Slice the uncooked sausages thinly on a bias to increase the contact ratio on the heat for added crispiness and use them to flavour vegetables from boy choy to gai lan. They can also be added to pan-fried noodles such as e-fu mein, chow mein, rice or egg noodles. Think of flavour pairings and contrasts — the slightly sweeter lap cheong can be a nice contrast to slightly bitter or acidic greens, while the darker, more savoury liver based yun cheong stands up well to more aggressively flavoured ingredients and sauces. Learn about Chinese greens with this guide on How To Shop, Prep and Cook Chinese Greens

However you prepare your Chinese sausages, the best way to figure out your preferences is to buy a pack and experiment with techniques and flavours. From simple to sophisticated plates, these versatile ingredients are well worth adding to your arsenal of cooking techniques.

*Note: All Chinese names in this article are English phonetic translations of the Cantonese terms and may vary in terms of spelling, depending on the recipe, producer or grocer.

Images courtesy of Getty Images

cheesy croque madame rolls on a white plate

Wait ‘Til You Try These Cheesy Croque Madame Rolls Drizzled with Hollandaise


In this edition of Menu Mashup, classic cinnamon rolls are combined with a savoury croque madame to create these seriously epic Croque Madame Rolls. Stuffed with ham, Emmental, and a sweet Dijon filling, and then finished with a drizzle of quick hollandaise sauce and chives, every bite is perfectly sweet and savoury. It’s a show-stopping dish that’s sure to impress on any brunch menu.

cheesy croque madame rolls on a white plate

Croque Madame Rolls

Prep Time: 20 minutes
Rising Time: 90 minutes
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes
Yield: 12 Rolls

For the dough:
¾ cup whole milk, lukewarm (110° F)
2 ¼ tsp dry active yeast
¼ cup salted butter, melted
2 eggs, beaten
3 cups bread flour, plus more for dusting
¼ tsp salt
Olive oil to grease bowl

For the filling:
¼ cup brown sugar
3 Tbsp Dijon mustard
2 Tbsp salted butter, melted
¾ lb sliced ham
¾ lb sliced Emmental cheese

For the sauce:
4 egg yolks
1½ Tbsp lemon juice
1 tsp Dijon mustard
¼ tsp salt
Pinch cayenne pepper
¾ cup salted butter, melted
Chopped fresh chives, for garnish (optional)

ingredients for cheesy croque madame rolls

Directions:
1. For the dough, pour the milk into a medium bowl. Stir in the yeast and let stand for 5 minutes, or until the yeast becomes bubbly on top of the milk. Whisk in the melted butter and eggs.

2. In a large bowl, whisk together the flour and salt, then pour in the wet ingredients and stir until it forms a dough. Lightly dust your countertop with flour and turn the dough out. Knead for 3 to 5 minutes, until the dough is smooth and elastic. Grease a large bowl with oil and place the dough in the bowl, turning and flipping it to ensure it is coated. Cover the bowl with a damp towel and keep in a warm spot for 1 hour, or until doubled in size.

dough for croque madame rolls in a glass bowl

3. Once dough has risen, punch to release the air. Turn out onto a lightly floured surface and shape into a rectangle. Roll the dough to a 9 by 14 inch rectangle.

Related: These Mexican-Inspired Taco Burgers Are Bringing the Heat

dough for croque madame rolls rolled into a flat rectangle

4. For the filling, in a medium bowl, make the filling by combining brown sugar, Dijon mustard and salted butter. Pour over the dough and spread out until evenly coated. Lay slices of ham overtop just barely overlapping each other, then arrange emmental slices over the ham.

dough for croque madame rolls topped with emmental cheese and ham

5. With the long end of the dough facing you, roll the dough into a log. Cut the ends off so that you are starting with a flat edge, and cut the log into 12 even slices (approximately 1-inch).

Related: This Epic Karaage Chicken and Green Onion Waffles Recipe is Sweet, Spicy and Savoury

a croque madame roll being rolled up

6. Arrange the dough rolls in a lightly greased 8 by 13-inch baking pan. Cover and let rise for 30 minutes, until the rolls expand leaving little-to-no space between each other.

unbaked croque madame rolls in a baking dish

7. Preheat the oven to 350° F. Bake the rolls for 22 to 25 minutes, until lightly golden.

Related: Leftover Fried Chicken + Pineapple + Nacho Chips = The Game-Day Meal of Your Dreams

croque madame rolls in a baking dish

8. For the sauce, while rolls are cooling, place egg yolks in a large-mouth mason jar, along with lemon juice, Dijon mustard, salt, cayenne pepper. Blend for 5 seconds, then while continuing to blend, slowly pour in the butter until thickened and smooth. If the sauce is too thick, add warm water, 1 tablespoon at a time, blending until desired thickness is reached.

9. To serve, drizzle hollandaise over the top of rolls and sprinkle with finely chopped chives.

cheesy croque madame rolls on a white plate

Love Philip and Mystique’s croque madame rolls? Try their Spicy West Indian Shepherd’s Pie next!

turkey dinner hand pies on a white plate

Turkey Dinner Hand Pies Are the Leftover Hack You Need

Step aside, turkey noodle soup and hot turkey sandwiches – this reimagined twist on turkey dinner leftovers is the game-changing recipe you need for the holidays. Store-bought puff pastry means you only need 15 minutes of prep time to whip these up before popping them into the oven, so you can get back to snuggling up on the couch and basking in that cozy holiday feeling. Warning: you *may* never be able to eat regular leftovers again.

turkey dinner hand pies on a white plate

Turkey Dinner Hand Pies

Prep Time: 15 minutes
Bake Time: 20-25 minutes
Cool Time: 5 minutes
Total Time: 40-45 minutes
Servings: 8

Ingredients:
2 sheets puff pastry, thawed
Flour, for dusting
8 thick slices leftover roast turkey
½ cup leftover gravy, plus more for dipping
½ cup leftover stuffing
½ cup leftover cranberry sauce, plus more for dipping
1 egg mixed with 1 Tbsp water, for egg wash
1 tsp fresh thyme (optional)

ingredients for turkey dinner hand pies on a marble countertop

Directions:
1. Preheat oven to 375˚F.

2. On a lightly floured surface, lay out pastry sheets. Using a rolling pin, roll out dough until both sheets are roughly 10″ x 12”.

3. With a sharp knife, cut each pastry sheet into 4 rectangles, creating 8 rectangles total.

a puff pastry sheet on a white countertop cut into quarters

4. On the right side of one pastry rectangle, lay a slice of turkey. Spread 1 Tbsp gravy over the turkey. Top with 1 Tbsp of stuffing, followed by 1 Tbsp of cranberry sauce. Brush edges of the pastry with egg wash, and then fold the left side of the pastry over the right, lining up the edges as best you can. Crimp shut the open edges with a fork to seal, and use a sharp knife to mark 3 slits in the pastry. Repeat this step with the remaining pastry sheets, creating 8 hand pies total.

Related: Here’s How Long You Can Eat Your Thanksgiving Leftovers

steps for stuffing turkey dinner hand pies shown in 4 separate images

 

5. Brush the tops of the turnovers with remaining egg wash, then sprinkle with fresh thyme (optional).

Related: Use Leftover Potatoes to Make This Internet-Famous Crispy Potatoes Recipe

3 unbaked turkey dinner hand pies on a parchment lined baking sheet

6. Bake the hand pies for 20-25 minutes, or until the tops are golden brown and crispy.

7. Remove from oven and let cool on a cooling rack for 5 minutes.

4 turkey dinner hand pies on a cooling rack

8. Serve immediately alongside additional gravy and cranberry sauce for dipping.

Related: Save That Leftover Pie Dough and Make These Cinnamon Pinwheel Cookies!

a turkey dinner hand pie on a patterned plate, cut in half to show filling

Looking for more leftover ideas? Try these 10 Ways to Use Your Thanksgiving Leftovers, From Potatoes to Stuffing.

a fluffy loaf of wool bread on a piece of patterned parchment paper

You Must Make This Trending Salted Honey Scallion Wool Bread

Wool Roll Breads entered the viral food scene earlier this year thanks to their super Instagrammable aesthetic. If you’re unfamiliar, it’s a yeasted white bread studded with a sweet or savoury filling, cut and arranged to bake up and resemble a pleasingly plump roll of wool or yarn. This version combines both sweet and savoury elements with a sublime honey scallion butter filling (because I’m truly all about that sweet-savoury combo!). The dough is made using the tangzhong method, a Chinese yeasted bread technique popularized by its use in Japanese milk breads that yields the lightest, fluffiest texture everyone goes mad for.

This recipe is a standard milk bread recipe which can be formed into a regular loaf of bread in a 9.5” x 4.5” loaf pan, too. But hey, what would be the fun in pulling out an ordinary loaf of bread when you can pull out this show-stopping wool roll bread with a little more effort? (Note: For bread recipes like this, I highly recommend weighing the ingredients on a kitchen scale for better accuracy and results).

a fluffy loaf of wool bread on a piece of patterned parchment paper

Salted Honey Scallion Wool Bread

Prep Time: 30 minutes
Cook Time: 30 minutes
Rise Time: 1-3 hours
Total Time: 2-4 hours
Servings: 1 loaf

Ingredients:
For the tangzhong roux starter:
3 Tbsp (24g) bread flour
½ cup (120ml) water and/or milk of choice

For the yeast mixture:
½ cup (120ml) lukewarm milk of choice, plus more for brushing the bread
1 tsp (4g) sugar
2 tsp (7g) dry active yeast

For the dough:
2⅔ cup (340g) bread flour
2 Tbsp (24g) sugar
1 tsp (4g) salt
Cooled tangzhong from above
Activated yeast mixture from above
1 large egg (55g), room temperature
¼ cup (56g) unsalted butter, room temperature

For the filling:
¼ cup (56g) unsalted butter, room temperature
3 Tbsp (45ml) honey
2 scallions, finely chopped
2½ tsp (10g) salt (start with half the amount if using kosher salt and adjust to taste)

ingredients for wool bread on a grey countertop

Directions:
1. Make tangzhong roux starter by whisking the flour and water in a small pot over medium heat for 3-4 minutes or until thickened to the consistency of pudding. Set aside to cool to room temperature.

2. For the yeast mixture, activate the yeast by warming the milk in the microwave for 20 seconds to a lukewarm temperature (between 100°F-110°F). Whisk sugar into the milk to dissolve. Sprinkle yeast in, whisking quickly to minimize clumps. Bloom for 10 minutes or until frothy.

Related: Restaurant-Worthy Chinese Scallion Pancakes You Can Make at Home

3. Make the dough by adding bread flour, sugar and salt to the bowl of a stand mixer fitted with dough hook. Mix dry ingredients well. Once tangzhong is cooled and yeast is activated, add those along with the egg. Turn mixer on low speed and mix for 5 minutes. Add butter in 3-4 portions, allowing each to incorporate, waiting 10 seconds in between before adding the next. Turn mixer to medium speed and knead for 10 minutes or until it pulls away from the bowl, forming a dough that is smooth, stretchy and fairly tacky. Tug and stretch a piece of dough using your fingers to confirm it can stretch and hold a thin film. Shape dough into a ball and place in greased bowl. Cover with kitchen towel or cling wrap and let rise until doubled in size, 40-60 minutes or up to 2 hours depending on ambient temperature and climate. You may proof at room temperature or inside a turned-off oven with the light turned on to speed it along, especially in colder months.

a ball of dough resting for scallion wool bread

4. Meanwhile, make the filling by mixing butter, honey, scallions and salt in a medium-sized bowl with a spatula. Spread mixture onto a piece of cling wrap. Use spatula to form it into a 5” x 3” rectangle. Wrap and chill in freezer to harden. This makes it easier to fill the dough later.

Related: This Jalapeno Appenzeller Bread is a Cheese Lover’s Dream

5. Shortly before dough has doubled in size, grease a 9” round pan with butter and line with parchment. Set oven rack to center or just below, making sure there is sufficient clearance for bread to rise during baking. Place a large sheet pan on a lower rack or directly beneath the loaf pan to catch any drippings or filling that may burst through while baking. Preheat oven to 350°F.a ball of risen dough for scallion wool bread

6. Once dough has doubled in size, punch it down with a fist and turn onto lightly floured surface. Pat with hands to flatten and pop any air bubbles. Cut dough into 5 equal pieces (if using a kitchen scale, each piece should weigh about 140g). Shape pieces into balls, cover and rest for 10 minutes.

Related: How to Make Everything Garlic Bread Knots
rectangles of dough for scallion wool bread topped with scallion and honey mixture

7. Meanwhile, Cut chilled scallion filling into 5 equal pieces.

Related: This Easy Recipe for Soft Rolls Uses Less Than 10 Pantry Ingredients!
the 4 steps of rolling scallion wool bread being shown

8. Then, using a rolling pin, roll each ball into a loosely rectangular shape, about 9” x 4”. Lightly mark midway point of the rectangle with a horizontal line by pressing down gently (not cutting through) using a dough scraper or back of a long knife. Make lengthwise cuts below the demarcation into thin “wool strands”. I like to very lightly dust the area first before making the cuts so the dough doesn’t stick to the knife blade.  Place a piece of scallion filling on the uncut portion of the rectangle and roll to form a cylinder with the wool strands showing on the outside. Repeat with remaining 4 pieces of dough and filling. Arrange in pan right up against the outer edges. The center will fill in one the dough rises.

dough for scallion wool bread in a round baking dish

8. Cover and let it rise again until it has doubled in size, filling up the pan and rising well above the top of the pan, again between 40-60 minutes or more depending on ambient temperature. Brush the top gently with milk and bake 30-35 minutes. Tent with foil if the top is getting darker than you like. You can check doneness by lifting the bread out of the pan and inserting a skewer from the side into the center – it should emerge dry. If you have an instant thermometer, the internal temperature of the bread should be between 190°F-205°F. Place pan on a wire rack to cool for 5 minutes. Then remove bread and place directly on wire rack to finish cooling. Bread can be eaten warm or sliced after it fully cools. Store in an airtight container or ziptop bag out of direct sunlight for a couple of days.

a closeup of scallion wool bread

Love Sonia’s wool bread? Try her corn mochi cake next!

Fried Bacon (selective focus) on an old vintage wooden table

All the Ways to Cook Bacon For That Perfect Crisp

Fried Bacon (selective focus) on an old vintage wooden table

Few aromas compare to the smell of bacon cooking on a Sunday morning nor are there many meals not made better with bacon. Better still, the popular breakfast staple also comes in pork alternatives (and even vegan options), and can be cooked in a variety of ways to optimize that perfect crisp. Whether you tend to reach for thick-cut, regular or peameal bacon, here is a roundup of all the best ways to get your bacon fix. 

Whatever your chosen method, be sure to let your bacon temper to room temperature by taking it out of the fridge about 15-20 minutes prior to cooking to get the best results. 

Air Fryer

This trending way to cook your bacon is just one more food you can prepare in your air fryer. While it may not be immediately intuitive to cook your bacon in a countertop appliance, and while it may require a bit more maintenance, the results may just be worth it for you. The bacon is crispier when it doesn’t cook in its own fat, and depending on the size of your air fryer, it’s a good option for those looking to prep only a few pieces. The trick? You may need to shake your basket to allow all the drippings to drip down and away from your bacon. 

– Take out bacon from the fridge about 15-20 minutes prior to cooking
– For this method you need to preheat your air fryer to 400°F
– Lay out each strip with no overlap
– Shake the basket as needed
– Air fry until the bacon is your desired crunch (about 8 to 12 minutes)

Raw bacon strips

Pan Seared: Non-stick or Cast Iron

With this method you really only need your non-stick or cast-iron pan and your choice of bacon. The key is to not preheat your skillet. 

– When your bacon has tempered, lay out the strips on the cold skillet without overlapping the pieces so the fat renders slowly and consistently
– Cook over medium heat until you’ve reached your desired crispness and flip, as needed
– Cook for about 8 to 12 minutes
– Lay over a paper towel to absorb excess fat and serve

Just remember to dispose of that cooking grease in a responsible way

Close-Up Of Bacon Slices In Barbecue Grill

Baked: Grill or Parchment

This method requires a longer cooking time than the other methods, but it is a set-it-and-forget-it method in that it doesn’t require a lot of maintenance, once you’ve placed it in the oven. It leads to a meaty bacon, with minimal shrinkage and the aluminum foil helps keep the drippings in place for easier clean-up. Pro-tip for extra flavour: Brush maple syrup on top of the strips prior to baking for a caramelized, crispy maple crunch to your bacon.

– Preheat the oven to 400°F (or even up to 425°F, if you prefer bacon crispier)
– Line a rimmed baking sheet with aluminum foil to catch the drippings, making sure to fold up the foil along the edges
– Lay a wire rack on top of the foil
– Arrange slices of bacon on top of the rack so there is no overlap
– Bake for 25 to 30 minutes, depending on how thick and done you prefer your bacon

You can also bake your bacon on parchment paper without the rack (bake for about 18-24 minutes) but the results will basically resemble fried bacon, as the bacon bakes in its own fat. Place the strips on paper towel to soak up any excess fat prior to serving.

Microwave

While this may be the least sophisticated method, it is the quickest. It also allows you to prep only a few slices without committing to a full batch, and the cleanup is the easiest with the microwave. In this method you simply lay the bacon between sheets of paper towel and microwave on high until done. However, this method is also quickest to send your bacon from underdone to overdone, so it may require a few tries until you’ve perfected the timing. It may also require check-ins to remove any slices that are done from the ones that still require microwaving. 

– Layer two paper towels on a microwave-safe plate
– Lay bacon on top and cover with another two sheets of paper towel, without overlaying any slices
– Microwave for 4 to 6 minutes depending on thickness of your cut
– Check in and remove any slices that are done
– Continue microwaving the remaining slices in short bursts, 10 to 15 seconds, until all slices are done

Related: These Budget-Friendly Microwave Recipes Are Total Time-Savers

Sous vide cooker. In field of view are control panel which is backlit touch controlled temperature and time settings with chrome finish, ergonomic non-slip soft touch body, scroll wheel for adjusting time and clamp. Power cable. Clip system attached to pot of water. High point of view. Shallow depth of field.

Sous Vide

While this method is arguably the most elaborate and requiring the most planning (up to 24 hours ahead of your desired eating time), it may be worth the effort if you’re looking to truly wow. It taps into sous vide’s immersion circulator technology to render bacon that’s consistent, crispy on the outside, tender on the inside, and with least shrinkage compared to the other methods. Worth noting is that this only really works with thick cut bacon, so if you plan to try this one out, don’t waste your time on regular-cut. 

– Put the entire unopened package of bacon into a large pot or container
– Fill with enough water to cover the entire package
– Cook with the circulator at 147°F for 8 to 24 hours
– After the cooking process finishes, remove the strips from the package, separating each slice
– Quickly sear each side in a skillet so the bacon doesn’t look raw and serve

Related: The History of Peameal Bacon — Plus Our Favourite Recipes

Afrim Pristine smiling and holding a plate of grilled cheese

4 Cheeses You Need at All Times, According to a Maitre Fromager

It doesn’t matter if you’re at home making your family a spaghetti and meatball dinner or are sharing a pot of traditional fondue in Switzerland— cheese makes almost any meal so much better. As a staple in nearly every culinary culture globally, it’s also the versatility of cheese that makes it so unique. “There’s a lot of hard work that goes into making cheese,” says maître fromager (AKA cheese master) and Cheese: A Love Story host, Afrim Pristine.

For this reason, no matter what type of cheese you’re working with, it’s important to respect the ingredient, he explains. And with more than 25 years of experience, Afrim still thinks that the art of cheese making is all pretty magical. “We sell a ten-year-old cheddar in our store (Cheese Boutique),” he says. “What other foods can you see that are ten years old, and still unbelievably tasty?”

Whether you’re grating a sharp cheddar or are baking a block of feta for an oh-so-trendy pasta dish, cheese has the transformative power to elevate a recipe from simply memorable to unforgettably delicious. Pristine shares how home chefs can set themselves up for culinary success by incorporating these cheeses into everyday meals.

See More: This Jalapeno Appenzeller Bread is a Cheese Lover’s Dream

French hard comte cheese on a black plate with a knife

French Comte

French Comte is a big, bold, nutty sharp cheese. It can be purchased in most grocery stores, but that wasn’t always the case 20 years ago. Now it’s everywhere, Afrim says, which makes it easier for any cheese enthusiast to enjoy. For a beautiful pairing, serve a French Comte with slices of prosciutto and a glass of red wine.

Related: 10 Facts You Never Knew About Cheese 

Parmigiano-Reggiano wedge on a wooden cutting board with a grey background

 Parmigiano-Reggiano

A cheese that needs no introduction, Afrim says that even just the tiniest bite of Parmigiano Reggiano is something that he can’t help but savour. “A good, aged Parmigiano Reggiano that’s three or four years old is possibly one of the best cheeses ever made,” he says. In fact, he believes it’s one of the most important cheeses that’s ever been made. “It’s just so complex and versatile. And I love that. It’s something that’s always so easy to snack on.”

Manchego cheese wedge and slices on a wooden cutting board with grapes and a knife

Manchego

If you’re looking for a cheese that can elevate almost any meal, turn to manchego. This salty and tangy Spanish cheese is made from sheep’s milk, and Afrim says it’s the best bang for your buck. Manchego goes well with so many different types of food, he explains, adding that it can be served in a cheese wedge as a separate side dish that guests can munch on throughout the meal.

See More: The Perfect Swiss Cheese Board 

Blue cheese wedge on a white cutting board with jam and crackers

Blue Cheese

Aside from cilantro, few foods are quite as divisive as blue cheese: you either love it or hate it. For Afrim, blue cheese is his absolute favourite. “I love blue cheese because it grabs my taste buds and takes me for a ride,” he says, adding that the saltiness and creaminess are what makes it so great. If you’re hesitant about blue cheese, his advice is simple: keep experimenting.

Since there’s so much variety within mild and strong blue cheeses, it can take some time to experiment and find which type of blue you prefer. For a crowd-pleasing blue cheese dish, try these caramelized onion & blue cheese crostinis.

Photos courtesy of Getty Images.

Watch Cheese: A Love Story with Afrim Pristine and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Afrim Pristine's Stinky Cheese Bread recipe from For The Love of Cheese

This Jalapeno Appenzeller Bread is a Cheese Lover’s Dream

I love using Appenzeller cheese when cooking because of its melting properties and the distinctive aroma it gives off when it’s melted. Image a beautiful summer day on a dairy farm in Appenzell, Switzerland. Flowers are blossoming, and the lush vegetation all around you is waving in a slight breeze. There’s a beautiful scent in the air and then a cow comes along and passes some gas. That’s exactly what your house will smell like after you make this recipe. I call that “pleasant pungeantness”.

Related: Irresistible Grilled Cheese Recipes

Afrim Pristine's Stinky Cheese Bread recipe from For The Love of Cheese

Embrace the Stinky Bread

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 (or 1 hungry Afrim)

Ingredients:

1 clove garlic, coarsely chopped
½ small white onion, coarsely chopped
1 small jalapeno pepper, seeded
½ cup (125 mL) cilantro
1 can (28oz/796 mL) whole tomatillos, drained
Juice from 1 fresh lime
Fine sea salt
1 ½ lb (700g) round loaf or sourdough rye bread
10 oz (285g) grated Appenzeller cheese

See More: Get to Know Afrim Pristine

Directions: 

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

2. To make the salsa verde, combine the garlic, onion, jalapeno and cilantro in a food processor. Process the ingredients until finely chopped. Add the tomatillos, and pulse until combined, but don’t pulse the living daylights out of it; be sure to leave some texture. Mix in the lime juice and season to taste with salt. Should you have any leftover salsa verde, transfer it to an airtight container and refrigerate up to 5 days.

3. To assemble, place the loaf of bread on the prepared baking sheet.

Related: BC Wines You Need On Your Radar (Plus Drink Pairings)

4. Using a knife, make cuts 2 inches (5 cm) deep and 1 inch (2.5 cm) apart in the loaf. Rotate the loaf a quarter-turn and make the same cuts again to create 1-inch (2.5 cm) cubes.

5. Pour some salsa verde into each of the cuts. Then take the cheese and stuff it into each of the cuts. Cover the loaf with aluminum foil and bake for approximately 20 minutes. Remove the foil and bake for an additional 7 minutes or until golden brown and cheese has melted.

6. Serve hot and tear this cheesy bread to shreds.

Excerpted from For the Love of Cheese: Recipes and Wisdom From the Cheese Boutique by Afrim Pristine. Copyright© 2018 Afrim Pristine. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

For the Love of Cheese: Recipes and Wisdom From the Cheese Boutique, Amazon, $30.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Watch Cheese: A Love Story with Afrim Pristine and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Sweet chili chicken wings on white plate

The Only Air Fryer Recipe You Need in Your Life (Sweet Chili Chicken Wings!)

These lip-smacking, finger-licking chicken wings are a quick and simple way to win over your meat-loving dad this Father’s Day. Plus, it’s perfect for the health-conscious individual because it all comes together in an air fryer and is perfectly crispy with every single bite.

Sweet chili chicken wings on white plate

Sesame Garlic Sweet Chili Chicken Wings

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 chicken wings

Ingredients:

Chicken Wings
12 chicken wings
½ tsp kosher salt
1 tsp ground black pepper
1 tsp garlic powder
½ tsp paprika
1 Tbsp baking powder

Sweet Chili Sauce
1 Tbsp coconut aminos
2 Tbsp stir-fry sauce
3 Tbsp Sriracha
1 Tbsp white wine vinegar
1 Tbsp sesame oil
1 Tbsp melted honey
1 ½ Tbsp garlic powder
½ tsp ground ginger
½ tsp kosher salt
Juice from one lime
¼ cup warm water
1 Tbsp sesame seeds
1-2 scallions, chopped

Sweet chili chicken wing ingredients on countertop

Directions:

1. Add chicken wings to a large bowl and dab with a paper towel. Add in salt, black pepper, garlic powder, paprika and baking powder and toss until the wings are coated. Line a basket of the air fryer with parchment paper and add wings. You may have to fry it in batches depending on how big your air fryer basket is.

2. Fry the wings in the air fryer at 400°F for 20 minutes, flipping the wings half way through. Make sure they’re fully cooked by checking with a food thermometer.

Related: Easy Air Fryer Recipes That Are Simply Delish

3. In the meantime, set your oven settings to broil and line a baking sheet with foil. Set aside.

4. In a saucepan over medium-high heat, add in coconut aminos, stir-fry sauce, Sriracha, vinegar, sesame oil, honey, garlic powder, ginger, salt, lime juice and water. Simmer the sauce until reduced and slightly thickened, about 5 minutes. Add the sauce to a large bowl and keep warm.

5. Place the cooked chicken wings in the large bowl with the sauce. Toss the chicken wings until fully coated in the sauce. Place coated chicken wings on the lined baking sheet and broil for about 4 minutes so that the sauce sticks to the chicken wings.

Sweet chili chicken wings on baking tray

6. Remove the wings from the oven and transfer to a serving plate. Top with sesame seeds and scallions.

Sweet chili chicken wings on white plate

Like Valerie’s air fryer chicken wings? Try her air fryer corn “ribs” (popular on TikTok) or her healthy Sriracha-honey oven-fried chicken.

Curry shepherd's pie in serving platter

Classic Shepherd’s Pie Gets a Spicy West Indian Makeover

This Dining In dish combines two of our favourite comfort foods for the ultimate feel-good meal: a chicken curry shepherd’s pie inspired by the chicken paratha at Ali’s Roti in Toronto. Comforting and rich, this version has all the components of a classic shepherd’s pie, with a simple swap of lamb for chicken. We seasoned the chicken with spices traditionally found in a West Indian curry, tossed it with peas and carrots and topped it with a thick layer of the fluffiest potatoes before baking it in the oven.

Curry shepherd's pie in serving platter

Chicken Curry Shepherd’s Pie

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 4 to 6

Ingredients:

2 Tbsp curry powder
1 ½ Tbsp garam masala
½ tsp roasted geera (cumin)
3 Tbsp olive oil
1 onion, diced
6 cloves garlic, chopped
1 wiri wiri or Scotch Bonnet pepper, chopped
1 tsp fresh chopped thyme
2 lbs ground chicken
Sea salt and fresh ground pepper
1 cup diced carrots
1 cup fresh or frozen peas
2 Tbsp tomato paste
¾ cup chicken stock
2 lbs russet potatoes, peeled and chopped
½ cup milk
¼ cup butter

Curry shepherd's pie ingredients on countertop

Directions:

1. Preheat oven to 425°F. In a small bowl, whisk together curry powder, garam masala, geera and ⅓ cup water until smooth. Heat a deep skillet or medium pot to medium-high heat. Add the oil and once it begins to smoke, pour in the spice mix. Stir constantly until it becomes a deep brown colour, about 2 minutes. Add a splash of water if it begins to stick to the pan.

2. Stir in the onions until coated in the curry and cook for 2 to 3 minutes, stirring occasionally, until softened. Add the garlic, peppers and thyme, cook an additional 2 minutes.

Related: Caribbean Recipes That Will Liven Your Dinner Table

3. Add the chicken to pan and season with salt and pepper. Break up and stir the chicken until completely coated in the curry and cook for 8 to 10 minutes, mixing occasionally, until browned. Stir in the carrots, peas and tomato paste. Pour in chicken stock, bring to a boil and reduce heat to simmer for 15 minutes.

Ground meat cooking in pan

4. Meanwhile, place the potatoes in a pot with 2 tsp of salt and cover with water by 1 inch. Bring the pot to a boil and cook the potatoes until fork tender, about 15 minutes. Drain the water and transfer the potatoes to a bowl.

5. Return the pot to medium-high heat and add the milk and butter. Once hot, add the potatoes and mash until smooth. Season with salt and pepper to taste.

6. Transfer the curry chicken to a 9×13-inch baking dish. Dollop potatoes on top and spread, adding divots and ridges for ultimate presentation. Place in the oven and bake for 20 minutes, until the potatoes are hot and peaks beginning to brown.

Curry shepherd's pie being prepared for the oven

Like Philip and Mystique’s chicken curry shepherd’s pie? Try their leftover fried chicken nachos or their caramelized onion risotto.

Watch the how-to video here:

 

A Hack for Homemade? Ree Drummond’s Shortcut Ravioli is So Easy (and Cheesy)

Let’s face it: nothing beats a warm, cheesy plate of home-cooked pasta at the end of a long day — but who has time to always make it all from scratch? The Pioneer Woman is the master of making mouth-watching comfort food easy and utterly delicious, and Ree does not disappoint with this simple and satisfying twist on homemade ravioli.

What’s Ree’s secret? To save time — without sacrificing that made-by-hand touch — Ree swaps out labour-intensive homemade pasta dough for store-bought wonton wrappers. The premade squares are perfectly sized for ravioli, and just need a little filling and sauce to transform into an incredible pasta dish. Ree’s recipe stars a lemony ricotta filling that brings bright, cheesy flavour to every bite. The best part? You can have this shortcut ravioli on the table in just 30 minutes.

Related: Ree Drummond’s Best-Ever Super Spicy Mac and Cheese

Shortcut ‘Homemade’ Ravioli

Total Time: 30 minutes
Active Time: 30 minutes
Yields: 4-6 servings

Ingredients:
1 cup ricotta
1/2 cup grated Parmesan
1 Tbsp chopped fresh oregano
1 Tbsp chopped fresh parsley
1 lemon, zested
1/2 tsp kosher salt, plus more for the pasta water
1/4 tsp freshly ground black pepper
1 large egg
48 wonton wrappers
One 24-oz. jar store-bought marinara sauce, warmed
1/4 cup store-bought pesto
Fresh basil leaves, for garnish

Related: The Pioneer Woman’s 25 Cheesiest Recipes Ever

Directions:

1. Place the ricotta, Parmesan, oregano, parsley, lemon zest, salt and pepper in a bowl and mix until thoroughly combined. Set aside.

2. Whisk together the egg with a tablespoon of water in a separate small bowl and set aside.

3. Bring a large pot of salted water to a boil.

4. Lay out a few wonton wrappers at a time. Place 1/2 teaspoon of the filling into the centre of each one. Then, working one piece at a time, dab your finger in the egg wash mixture and run it along the edge of a wrapper, then lay a second wrapper on top, lining up the edges as much as possible and gently pressing out any air bubbles. Set aside while you work on the rest.

5. Drop a few ravioli at a time into the boiling water (you will cook them in batches to allow for plenty of room). Stir gently with a spoon so they do not stick together. Let cook until they float to the top, about 2 minutes. Remove with a slotted spoon to a platter. Cook the remaining ravioli in the same manner.

6. Spoon a little marinara sauce on each plate and lay 4 to 6 ravioli on top. Spoon more marinara sauce over the ravioli, then spoon over some small dots of pesto. Garnish with the fresh basil leaves and serve.

Related: Ree Drummond’s Buffalo Chicken Totchos Are the Food Mash-Up You Didn’t Know You Needed

Love using wonton wrappers in unexpected (and totally delicious) ways? These sweet fried wontons make an epic dessert with a decadent mix of caramel, apple and cheesecake flavours.

Watch the how-to video here:

Watch The Pioneer Woman and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

This Smoked Herring and Green Plantains Appetizer is Haiti in One Bite

This vibrant appetizer — full of plenty flavourful ingredients — is “Haiti in one bite,” says Nahika Hillery.  “Smoked herring (aranso) and green plantains are staples in our cuisine. They’re versatile ingredients and found in many other popular Haitian dishes,” Nahika says. “Can’t find smoked herring? No problem. ‘Chiktay’ means to shred and you can shred any cooked fish or meat to use in this recipe (just skip the desalting) and still enjoy the bold Haitian flavours.”


Chiktay Aranso Stuffed Plantain Cups

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6

Ingredients:

4-6 smoked herring
½ cup olive oil
1 finely diced carrot
1 finely diced red onion
1 cup finely diced green bell pepper
1 cup finely diced red bell pepper
1 cup finely diced orange bell pepper
2 finely chopped Scotch bonnet chiles (including the seeds), plus 1 whole Scotch bonnet chile
1 Tbsp minced garlic
2 whole cloves
1 tsp chicken bouillon powder or to taste
½ tsp adobo seasoning (optional based on saltiness of herring)
1 tsp garlic powder
1 sprig fresh thyme
Roughly chopped fresh parsley
3 Tbsp lime juice
3 cups frying oil
2 green plantains
Kosher salt
Finely diced tomato, finely diced avocado and sour cream, for garnish (optional)

Equipment:

Tostonera (plantain press), optional

chiktay stuffed plantain cups

Directions:

1. Remove the saltiness of the herring by placing it in a bowl of cold water and allowing it to soak for 5 to 10 minutes. Drain the water, then place the herring in a pot of water and boil for 10 to 15 minutes. The herring should taste no more than mildly salty; if it is still salty, boil for another 5 minutes and drain. Shred the herring with 2 forks, removing any large bones.

Tip: Salt is used to preserve smoked herring, so desalting is crucial to avoid an overly salty dish.

2. Pour the olive oil into a large skillet and set over medium-high heat. Add the carrots and red onions and cook, covered, for 2 minutes. Add the green pepper, red pepper, orange pepper and chopped Scotch bonnet chiles and cook, covered, stirring frequently, until the vegetables soften, about 5 minutes. Stir in the garlic and cook an additional minute.

Related: Last-Minute Party Appetizers That Are Beyond Easy

3. Add the shredded herring. Puncture the whole Scotch bonnet chile with the 2 cloves and add it to the skillet. Add the chicken bouillon, adobo seasoning, garlic powder, thyme, some parsley and lime juice. Mix everything well. Cover and let cook down for 5 minutes. Remove from the heat. Discard the whole Scotch bonnet and thyme sprig.

4. Pour the frying oil into a large skillet and set over medium-high heat. Peel the plantains and cut each into 4 to 5 pieces. Fry the pieces until lightly browned, about 4 minutes. Remove from the pan and press each piece of plantain flat; you can use a plantain press or the bottom of a small heavy pan or a plate. Mold the plantains into cup shapes (you can use a lemon squeezer or a tostonera with a rounded shape). Carefully fry the plantain cups again for 1 to 2 minutes. Drain the cups on a paper towel-lined plate or on a wire rack and sprinkle lightly with salt (optional).

Related: Top Pescatarian Dinner Ideas That Make Seafood the Star

Tip: Green plantains, not ripe ones, are best to use to create sturdy cups.

5. Fill the fried plantain cups with the smoked herring mixture. Garnish with diced tomato, avocado and sour cream if using and enjoy!

Like this recipe? Try this Guyanese roti or Peruvian cebiche.

Turkey Tortellini is the Perfect Special Occasion Dinner for Two

Thomas Keller’s recipe for pasta dough (from his important 1999 cookbook, The French Laundry) is the first pasta recipe I ever learned and the only one I’ve used since then. The only alteration I’ve made is to use canola oil instead of olive oil — because it’s from the Canadian Prairies. Of course, the turkey tortellini filling and the wild rice are my own Indigenous spins. And since tortellini is so late-1990s, I just had to go with a rich cream sauce!

Turkey tortellini in white bowl

Turkey Tortellini With Creamed Wild Rice

Prep Time: 45 minutes
Rest Time: 1 hour
Cook Time: 1 hour, 15 minutes
Total Time: 3 hours
Servings: 6

Ingredients:

Pasta
1 ¾ cups all-purpose flour
1 large egg
6 large egg yolks
1 ½ tsp canola oil
1 Tbsp milk (2% or 3.25%)

Filling
2 Tbsp canola oil
1 cup diced onion
6 oz / 170 g ground turkey
6 fresh sage leaves, finely minced
1 large egg
¼ cup whipping (35%) cream
¼ tsp salt (or to taste)
¼ tsp freshly ground black pepper (or to taste)

Wild Rice
1 ½ cups water
½ cup wild rice, rinsed and drained
½ cup whipping (35%) cream
Salt and freshly ground black pepper, to taste
½ cup freshly grated Parmesan cheese (optional), for serving

Equipment:

Pasta Roller

Directions:

1. Make the pasta dough: on a clean, non-porous surface or a large wooden cutting board, shape the flour into a mound with a 6-inch crater in the centre. Put the egg and yolks, oil and milk in the centre. Using your fingers, break the yolks and start to swirl the wet ingredients with your fingers, but don’t let the inside of the crater break through the flour sides. As you continue to swirl, the flour will very slowly incorporate into the eggs. Be patient and keep swirling. You can start to use your other hand to shore up the sides and move some of the flour into the egg mixture. As the mixture thickens, the dough will start to become shaggy. Once you can’t swirl any more flour in this way, use a pastry scraper to start to fold the flour into the dough and knead it with the heels of your hands. Keep kneading and incorporating as much flour and parts that have broken off into the main dough ball. This will take a good 10 to 15 minutes. The dough will eventually start to soften and become smooth and elastic. Keep kneading for another 10 minutes. You can’t overdo the kneading.

Related: Easy Stuffed Pasta Recipes That Start With Store-Bought Noodles

2. Form a tight dough ball and wrap it in plastic wrap. Let it rest for 30 minutes to an hour. (You can make the dough the day before and keep it tightly wrapped in the refrigerator. Bring it back to room temperature before you roll it out).

3. Make the filling: heat the oil in a cast iron or heavy skillet over medium-high heat. Add the onions and sautee until they start to turn brown at the edges, about 5 minutes. Add the ground turkey and cook, breaking it apart with a wooden spoon, until it’s cooked through and becomes crumbly in texture, about 5 minutes. Add the minced sage leaves and continue to cook, stirring often, until the mixture becomes fragrant, about 3 minutes. Stir in the egg and the cream and cook just until the filling comes together, about 3 minutes. Season with the salt and pepper.

4. Make the rice: meanwhile, combine the water, a pinch of salt and rice in a pot. Stir well, cover with a lid, and bring to a boil. Reduce the heat and simmer for 45 minutes or until most of the rice kernels have opened fully, showing the white inside. Drain well, cover and set aside.

Related: Romantic Date Night Recipes to Make at Home

5. Make the tortellini: divide the dough into 4 equal portions. Lightly flour a clean work surface or a cutting board. Set your pasta roller to the thickest setting. Flatten a portion of dough into a disc (keep the rest of the dough covered so it doesn’t dry out) and send it through the pasta roller. Repeat, rolling and gradually reducing the setting on the pasta roller to its thinnest setting, until you get the pasta sheet as thin as you can. Place the pasta sheet on a floured surface, cover with a cloth, and repeat with the remaining dough portions.

6. Cut each pasta sheet into 2-inch squares. Place 1 tsp of turkey filling in the centre of each square. With slightly wetted fingers, bring two opposite corners of each filled square together to form a triangle. Press the edges together to seal the tortellini. Then bring two points of the triangle together and press to seal (it should now resemble a tortellini). One point will remain. Repeat with the remaining squares.

7. Fill a large soup pot with 8 to 12 cups of water and salt it generously (about a Tbsp). Bring to a rolling boil. Working in batches so as not to crowd the pan, drop in the tortellini and cook for about 4 minutes, just until the dough is fluffy and cooked all the way through. Using a slotted spoon, transfer to a bowl and cover. Set aside and keep warm. If the pasta starts to stick together, gently toss it in a drizzle of oil.

8. Assemble the dish: in a large skillet over medium heat, combine the cooked wild rice and the cream. Cook for about 3 minutes, just to warm through. Add the cooked tortellini and gently toss to coat. Season with salt and pepper. Serve hot with grated Parmesan (if using).

tawaw cookbook coverExcerpted from tawâw Progressive Indigenous Cuisine by Shane M. Chartrand with Jennifer Cockrall-King. Copyright © 2019 Shane Mederic Chartrand and Jennifer Cockrall-King. Reproduced with permission from House of Anansi Press Inc., Toronto. All rights reserved. www.houseofanansi.com


tawâw Progressive Indigenous Cuisine, Amazon, $35.

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Tangy Sauce and Sofrito Are a Tasty Team With These Puerto Rican Skewers

Do certain aromas transport you back to another time and place in the most delicious way? For Yimara “Yia” Medina, the scent of grilled pinchos — marinated chunks of pork or chicken on a stick, traditionally served with a slice of warm bread — is like a passport to happy childhood days in Puerto Rico.

“It’s one of the island’s most popular street foods — and some of my favourite childhood memories are of sitting and talking or dancing around by my cousin’s roadside pinchos stand,” Yia says. “There are lots of versions of pinchos, but what I think makes this recipe especially good is the use of sofrito, the magical Puerto Rican blend of herbs and aromatics that’s the base of some of our tastiest dishes. Sofrito is easy to make yourself or you can buy it premade.”

Related: The Very Best Ways to Devour Street Food Around The World

Pinchos

Prep Time: 10 minutes
Rest Time: 12 hours
Cook Time: 10 minutes
Active Time: 12 hours, 20 minutes
Servings: 4-6

Ingredients:

½ cup sofrito
⅓ cup olive oil
1 ½ Tbsp sazon
1 ½ Tbsp adobo seasoning
1 ½ tsp onion powder
1 ½ tsp granulated garlic
½ tsp ground black pepper
2 ½ lbs pork tenderloin, cut into 2-inch cubes
¼ cup BBQ sauce
1 loaf bread, sliced 1 ½-inch thick

Equipment:

12- to 14-inch skewers

Related: 10 Veggie-Forward Grilled Skewers and Kebabs to Try This Summer

Directions:

1. Combine the sofrito, oil, sazon, adobo, onion powder, granulated garlic and black pepper in a large bowl. Add the pork and toss to coat. Marinate the meat at least overnight or 12 hours for best results.

2. When ready to cook, remove the meat from the refrigerator. Drain off and discard the marinade. Preheat a grill to 450ºF or medium-high heat. Thread the meat onto 12- or 14-inch skewers, leaving a 3-inch space at the bottom of each skewer.

3. Place the skewers on the grill and grill for 3 minutes. Carefully flip the skewers and grill the other side for 3 minutes. Flip the skewers again and cook for an additional 2 minutes on the other side, then brush the pinchos with BBQ sauce. Flip once more and cook until the pinchos are browned and an instant-read thermometer inserted into the pork registers 145ºF, about 2 minutes more. Remove from the grill, brush again with BBQ sauce and rest 5 minutes before serving. Toast the slices of bread on the grill; skewer one slice onto the top of each pincho.

Are you a newbie to the grill? This guide to the perfect grilling times and temperatures is a great place to start!

Moroccon-style stuffed artichokes

You Will *Heart* These Moroccan Stuffed Artichokes

These stuffed artichoke hearts take me back to festive Shabbat dinners and Passover seders with my family. My Moroccan mother makes this dish with frozen artichoke hearts (found at Middle Eastern grocery stores), but you can also use fresh artichokes if you’re up to the task of peeling and cutting them. If you’re short on time, skip the step of dredging and frying — both ways are classic — but I like the texture it adds. If you’re making this dish for Passover, you can swap regular flour for matzo meal. For a gluten-free option, you can also use chickpea flour.

Moroccon-style stuffed artichokes

Moroccan Stuffed Artichokes

Prep Time: 45 minutes
Cook Time: 60 minutes
Total Time: 1 hour, 45 minutes
Servings: 16 stuffed artichokes

Ingredients:

Sauce
3 Tbsp olive oil
3 cloves of garlic, crushed
1 tsp turmeric
1 lemon, halved and juiced, reserving both juice and peel
3 cups chicken broth
½ cup chopped cilantro
4 or 5 inner celery stalks, cut into 3-inch chunks (can substitute with cardoon stalks or anise)

Stuffed Artichokes

½ lb of ground beef (can substitute with chicken, turkey, lamb or a mix)
1 cup cilantro, chopped
½ tsp sea salt
¼ tsp cracked black pepper (or ground white pepper)
1 egg, beaten
1 potato, grated (with peel if it’s thin-skinned)
1 onion, grated
3 cloves of garlic, crushed
1 Tbsp ras el hanout
½ tsp turmeric
2 14-oz bags of frozen artichoke hearts (also known as artichoke bottoms), defrosted or 16 fresh artichokes (peeled and cleaned into hearts by removing leaves, fuzzy choke and stem)

Dredging (optional)
3 eggs, beaten, seasoned with sea salt
1 cup flour, seasoned with sea salt (can substitute flour with matzo meal or gluten-free chickpea flour)
Canola oil

Moroccon-style stuffed artichokes ingredients on countertop

Directions:

1. Make the sauce. You’ll need an extra-large saute pan with a lid or a tagine. Heat olive oil on medium heat, add garlic, sauteing for about 30 seconds, then add turmeric right before adding lemon juice and chicken broth. Add lemon peels and cilantro. Reduce to simmer. (Keep celery chunks aside to be added later).

Related: Traditional Jewish Comfort Food Recipes to Try

2. Make the meat filling for the artichokes. In a bowl, mix the meat with the cilantro, sea salt, black pepper, egg, potato, onion, garlic, ras el hanout and turmeric. Mound mixture into artichoke hearts.

Moroccon-style stuffed artichokes ready to stuff

3. Prepare for dredging and frying (optional). Place beaten eggs in one bowl and flour in another. Lightly cover the stuffed artichokes in flour, dusting off excess and then dip in egg mixture and set aside. When you’re done coating half of them, heat a large skillet with about an inch of canola oil on medium to medium-high. Finish coating the remainder of the stuffed artichokes and then begin frying, handling gently with a large slotted spoon. The stuffed artichokes should be golden on both sides, about one minute per side. Work in batches so you don’t overcrowd them.

Moroccon-style stuffed artichokes ready to cook

4. Place the celery chunks in the sauce pan, covering most of the bottom of the pan. Place the stuffed artichokes, meat side up, over the celery pieces and the sauce. (If your pan isn’t large enough to fit all 16 stuffed artichokes side by side, divide sauce and celery between two medium-sized pans).

5. Cover and simmer for one hour until artichokes are tender, meat is fully cooked and sauce is reduced. Serve with the sauce and enjoy with crusty bread, rice or matzah.

Moroccon-style stuffed artichokes

Like Claire’s stuffed artichokes recipe? Try her comforting mujadara or sfenj AKA Moroccan doughnuts.

Toasted Spices and Creamy Coconut Make This South Indian Chicken a Comfort Classic

Traditional dishes don’t become iconic by accident. Classic recipes become part of a culture by getting passed down through the years and around the world — a phenomenon that you’ll be grateful for if you’ve never tried the rich, spicy bite of nati koli saaru. In this version, chef and founder of Podi House, Deepa Shridhar, makes this South Indian marinated chicken dish ultra savoury with a bath of coconut milk, a mix of toasted spices and jaggery — a variety of caramelized cane sugar that can be found in your local Indian grocery store.

“There are many versions of nati koli saaru, some written, most verbally communicated from one generation to the next,” says Deepa. “It’s classically a South Indian/Kannadiga dish, spicy and rich with chunks of chicken meat. This recipe is based on a version I enjoyed in Bengaluru (formerly Bangalore) and brings to it techniques I use in my own supper clubs and pop-ups. Here I take the flavours to a whole roasted butterflied chicken. I call for crushed tomatoes, but I also love using fermented tomatoes instead for depth and tang. This is a great dish to pair with rice, or dosa, and perfect for a dinner party.”

Related: 20 Recipes From Around the World That’ll Help Fill Your Travelling Void

Roasted Nati Koli Saaru

Active Time: 2 hours
Total Time: 14 hours (includes marinating time)
Servings: 4-6

Ingredients:

Chicken and Marinade
1 Tbsp sesame oil
1 tsp fenugreek seeds
1 tsp cumin seeds
1 ½ tsp black peppercorns
2 whole cloves
1 cup shredded coconut
One 2-inch piece fresh ginger, peeled
5 to 7 cloves garlic, depending on size, peeled
1 tsp ground cinnamon
1 Tbsp jaggery
2 Tbsp coarse sea salt crystals
1 bunch cilantro, roughly chopped
4 to 5 jalapenos
Juice of 1 small lime
One 4-to-5-lb chicken, butterflied (see Cook’s Note)

Sauce
¼ cup neutral oil (sunflower or grapeseed work great)
1 yellow or white onion, sliced
2 sprigs curry leaves
2 cups canned crushed tomatoes
1 Tbsp Kashmiri red chili powder
2 tsp turmeric powder
One 13 1/2-ounce can coconut milk
Salt
1/2 lime
Cilantro, for garnish
Cooked jasmine rice, for serving
Lime wedges, for serving

Roasted Nati Koli Saaru on rice

Related: Indian-Inspired Breakfast Recipes to Spice Up Your Morning Routine

Directions:
1. For the chicken and the marinade: Place a medium cast-iron skillet over high heat. Add the sesame oil. Add the fenugreek, cumin, black peppercorns and cloves and toast for about 30 seconds. Turn off the heat and let the mixture sit in the hot skillet for another 30 seconds, and then transfer to a mini food processor. Return the skillet to medium-low heat and add the shredded coconut to the skillet. Stir until toasted, 2 to 3 minutes. Transfer to the mini food processor. Add the ginger, garlic, cinnamon, jaggery, salt and cilantro to the processor.

2. Place the same skillet the spices cooked in over medium-heat heat (no need to add any more oil). Add the jalapenos and cook until blistered and charred. Plunge the jalapenos into a bowl of cold water. Peel the jalapenos and discard the stems. Add to the processor with the spices. Add the lime juice and process until the mixture forms a thick paste, adding a little water if necessary to get a smooth texture.

3. Place the chicken in a baking dish or other container large enough so the chicken will lay flat. Rub the bird all over with the marinade, cover the dish with plastic wrap and refrigerate for 8 to 12 hours or overnight.

4. When it is about 2 to 3 hours before serving, make the sauce: Place a large cast-iron pan or Dutch oven over medium-high heat. Add the oil and onion. Move the onions to one side and add the butterflied chicken, skin-side down. Add the curry leaves when the onions start to sizzle. Once you have a good sear on your chicken, carefully flip it over. Add the tomatoes, chili powder, turmeric, coconut milk and 1 1/2 cups water and stir together. Lower the heat and simmer the sauce for 15 minutes.

5. Preheat the oven to 400ºF. Pop the dish into the oven. Check every 20 minutes; you are looking for the chicken to start to break down, the sauce to thicken and an instant-read thermometer inserted into the thickest part of the thigh not touching bone to register 165ºF.

6. Taste the sauce and add salt if needed. Finish with the juice of half a lime. Garnish with more cilantro and serve with rice and limes wedges on the side.

Cook’s Note: Butterflying, also called spatchcocking, involves removing the backbone of a chicken so that it lays flat. A butcher can do this for you, or you can do it yourself: Using kitchen shears or a heavy knife, cut down around either side of the backbone and lift it out. Turn the chicken breast-side up and press down very firmly on the breast with both palms until you hear a crack and the chicken flattens.

Want to add more Indian flavours to your dinner table? These easy Indian recipes are better than takeout.

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