Day 1 Charcuterie Platter... Day 2 Charcuterie Cottage Pilaf Print Summer charcuterie platters are so casual, so pretty, so easy to prepare, and there are always bits of leftovers. They’re all perfect ingredients for this pilaf version of our Hearty Grain Cottage Rice Cooker Series. Author: Lynda Ingredients charcuterie cold cuts (we used: Brandt Peppered salami, Hunters salami, Polish Ham, Blue Cheese Salami by Seed to Sausage, Cappicola, Chorizo), cut into thin strips about 1" long cheeses: (we used: smoked Jarlsberg, Mozzarella, cut into thin strips about ½" long, and fresh shards of Parmesan) fruit: (we used: figs, cherries) veggies: green pepper, cherry tomato halves sundried tomato strips, black olives (marinated with our Greek Spice blend), capers, Jessie Tree pickled garlic herbs: fresh basil, kale, radicchio Hearty Grain Pilaf - Cottage Rice Cooker Series 1 Perth Pepper and Pestle Black Olive Balsamic Vinegar Extra Virgin Olive Oil (with added Greek Spice) Instructions Follow recipe for Hearty Grain Pilaf. Add all charcuterie leftovers, vinegar and olive oil to make this fabulous grain salad. 3.5.3208
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- charcuterie cold cuts (we used: Brandt Peppered salami, Hunters salami, Polish Ham, Blue Cheese Salami by Seed to Sausage, Cappicola, Chorizo), cut into thin strips about 1" long
- cheeses: (we used: smoked Jarlsberg, Mozzarella, cut into thin strips about ½" long, and fresh shards of Parmesan)
- fruit: (we used: figs, cherries)
- veggies: green pepper, cherry tomato halves
- sundried tomato strips, black olives (marinated with our Greek Spice blend ), capers, Jessie Tree pickled garlic
- herbs: fresh basil, kale, radicchio
- Hearty Grain Pilaf - Cottage Rice Cooker Series 1
- Perth Pepper and Pestle Black Olive Balsamic Vinegar
- Extra Virgin Olive Oil ( with added Greek Spice )
- Follow recipe for Hearty Grain Pilaf.
- Add all charcuterie leftovers, vinegar and olive oil to make this fabulous grain salad.
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Moroccan Shrimp with Hearty Grain Pilaf Print Cottage Rice Cooker Series recipe #3. You can have robust and full bodied flavours of long, slow cooking in a fraction of the time. Why not try exotic flavours at the cottage! Author: Lynda Ingredients Shrimp Shrimp size 18-21, deveined and peeled, leaving the tail intact (save the shells to make a quick shrimp broth for the pilaf Perth Pepper and Pestle Moroccan Tagine Spice, generous sprinkle Sea salt Smoked Paprika Butter for pan frying Perth Pepper and Pestle Moroccan Tagine Everything Sauce Hearty Grain Pilaf Cottage Rice Cooker Series - Hearty Grain Pilaf Garnish Chopped cilantro Toasted cumin seeds Instructions Shrimp Generously sprinkle the Moroccan Tagine spice and smoked paprika onto peeled shrimp and allow to marinate for 30-60 minutes. Melt butter in skillet on medium high heat and quickly panfry shrimp til shrimp is just pink and cooked through. Remove from pan and set aside. Add only just enough Moroccan Tagine Everything Sauce (and shrimp broth from above) to deglaze the pan...it will reduce and become thick. Add the cooked shrimp to sauce and quickly toss to barely coat. Lightly sprinkle with sea salt. Remove from pan. They're ready to serve !! Hearty Grain Pilaf Cottage Rice Cooker Series - Hearty Grain Pilaf TO SERVE Serve shrimp over hearty grain pilaf, drizzled with the remaining pan sauce. Garnish with chopped cilantro and toasted cumin seeds, crushed lightly in a mortar and pestle. 3.5.3208
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- Shrimp size 18-21, deveined and peeled, leaving the tail intact (save the shells to make a quick shrimp broth for the pilaf
- Perth Pepper and Pestle Moroccan Tagine Spice , generous sprinkle
- Sea salt
- Smoked Paprika
- Butter for pan frying
- Perth Pepper and Pestle Moroccan Tagine Everything Sauce
- Chopped cilantro
- Toasted cumin seeds
- Generously sprinkle the Moroccan Tagine spice and smoked paprika onto peeled shrimp and allow to marinate for 30-60 minutes.
- Melt butter in skillet on medium high heat and quickly panfry shrimp til shrimp is just pink and cooked through. Remove from pan and set aside.
- Add only just enough Moroccan Tagine Everything Sauce (and shrimp broth from above) to deglaze the pan...it will reduce and become thick.
- Add the cooked shrimp to sauce and quickly toss to barely coat. Lightly sprinkle with sea salt. Remove from pan. They're ready to serve !!
- Serve shrimp over hearty grain pilaf, drizzled with the remaining pan sauce. Garnish with chopped cilantro and toasted cumin seeds, crushed lightly in a mortar and pestle.
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]]>Sissy Jerk Cod with Avocado Lime and Hearty Grain Pilaf Print Cottage Rice Cooker Series recipe #2. Perfect recipe to start the summer. It is a light, colourful and fresh dish, not to mention EASY! Author: Lynda Ingredients Cod 2 pieces of cod Sprinkle of Perth Pepper and Pestle Sissy Jerk Jamaican Spice Blend Salt and pepper to taste Avocado Lime 1 avocado 1 clove garlic handful of fresh basil, chopped whites of 2 green onions splash of olive oil zest and juice of half a lime salt and pepper to taste buttermilk, as needed Hearty Grain Pilaf Hearty Grain Pilaf - Cottage Rice Cooker Series 1 Instructions Cod Sprinkle Sissy Jerk Jamaican Spice Blend over cod. Season with salt and pepper to taste. In a hot pan, pan fry in a light oil. Fry until spice rub is WELL seared and fish is cooked through. Avocado Lime Add all ingredients to a magic bullet / blender / or food processor and blend until smooth. Add buttermilk as needed for desired consistency. Season with salt and pepper. Hearty Grain Pilaf Follow instructions on Hearty Grain Pilaf - Cottage Rice Cooker Series 1. TO SERVE Garnish with finely chopped green onion, chiffoned basil and fresh lime wedges. 3.5.3208
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- 2 pieces of cod
- Sprinkle of Perth Pepper and Pestle Sissy Jerk Jamaican Spice Blend
- Salt and pepper to taste
- 1 avocado
- 1 clove garlic
- handful of fresh basil, chopped
- whites of 2 green onions
- splash of olive oil
- zest and juice of half a lime
- salt and pepper to taste
- buttermilk, as needed
- Sprinkle Sissy Jerk Jamaican Spice Blend over cod. Season with salt and pepper to taste.
- In a hot pan, pan fry in a light oil. Fry until spice rub is WELL seared and fish is cooked through.
- Add all ingredients to a magic bullet / blender / or food processor and blend until smooth. Add buttermilk as needed for desired consistency. Season with salt and pepper.
- Follow instructions on Hearty Grain Pilaf - Cottage Rice Cooker Series 1 .
- Garnish with finely chopped green onion, chiffoned basil and fresh lime wedges.
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Recipe # 1 is a combination of grains that you pre-mix for a summer's worth of convenience. Find a big storage container to store your pre-mix at the cottage, you choose how much you want to pre-mix!. This recipe doubles, even triples VERY easily. Just one scoop of hearty grain mix, two scoops of water, press 'COOK', and in 20 minutes it will turn itself to 'KEEP WARM'. Meanwhile, you're at the BBQ enjoying time with your friends and family!
This is our first recipe for our Cottage Rice Cooker series. We will be featuring a recipe every week this summer based on this hearty grain mix. Look for this easy starter recipe to be used alongside BBQ'd salmon, glazed pork kebobs, hearty grain Greek salad, Moroccan Shrimp Pilaf, marinated lamb skewers over curry mustard eggplant 'n grains.... your menu for the rest of the summer ha ha ha..
Hearty Grain Pilaf Print a cottage kitchen essential, a 'must-have' ... a rice cooker !!!! Recipe # 1 is a combination of grains that you pre-mix for a summer's worth of convenience. Find a big storage container to store your pre-mix at the cottage, you choose how much you want to pre-mix! Just one scoop of hearty grain mix, two scoops of water, press 'COOK', and in 20 minutes it will turn itself to 'KEEP WARM'. Meanwhile, you're at the BBQ enjoying time with your friends and family! This is our first recipe for our Cottage Rice Cooker series. We will be featuring a recipe every week this summer based on this hearty grain mix. Look for this easy starter recipe to be used alongside BBQ'd salmon, glazed pork kebobs, hearty grain Greek salad, Moroccan Shrimp Pilaf, marinated lamb skewers over curry mustard eggplant 'n grains.... your menu for the rest of the summer ha ha ha. Author: Lynda Ingredients Hearty Grain Mix 1 cup mixed hearty grains (quinoa, freekah, bulgur, brown basmati, parboil rice, but unfortunately NOT black rice as it will turn your whole mixture grey) 3 tbsp Flax seeds and / or Chia seeds 3 tbsp mixed sprouted lentils Other ingredients 2¼ cups broth (chicken, vegetable, juice, ham broth, or favourite liquid) 10-20 drops Perth Pepper and Pestle Liquid Smoke 1 to 2 tbsp fruity olive oil (or pan drippings...even better!!) 1 tsp Perth Pepper and Pestle Herbal Salt, to taste Instructions In a rice cooker, combine broth, liquid smoke, mixed grains, salt, and your choice of oil. Cook according to manufacturer's instructions. The rice cooker will automatically shut off and keep your grains warm. It is now ready to serve with Perth Pepper and Pestle products (Everything Sauces, Balsamic Vinegars, Mustards, even our Red Pepper Jellies). TO SERVE Garnish with fresh herbs, nuts, dried fruits, fresh fruits (blueberries, pomegranates, etc), salad greens, and even your favourite cheeses... Make lots and often!! ...use leftovers in wraps, or add them to soups, or cooked beans, or Greek Salad. It's a 'to go' grain dish that is hearty, nutritious and easy. This is the reason you want to own a rice cooker !!! ...even let it be your child's first cooking appliance. 3.5.3208
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Recipe # 1 is a combination of grains that you pre-mix for a summer’s worth of convenience. Find a big storage container to store your pre-mix at the cottage, you choose how much you want to pre-mix!. This recipe doubles, even triples VERY easily. Just one scoop of hearty grain mix, two scoops of water, press ‘COOK’, and in 20 minutes it will turn itself to ‘KEEP WARM’. Meanwhile, you’re at the BBQ enjoying time with your friends and family!
This is our first recipe for our Cottage Rice Cooker series. We will be featuring a recipe every week this summer based on this hearty grain mix. Look for this easy starter recipe to be used alongside BBQ’d salmon, glazed pork kebobs, hearty grain Greek salad, Moroccan Shrimp Pilaf, marinated lamb skewers over curry mustard eggplant ‘n grains…. your menu for the rest of the summer ha ha ha..
- 1 cup mixed hearty grains (quinoa, freekah, bulgur, brown basmati, parboil rice, but unfortunately NOT black rice as it will turn your whole mixture grey)
- 3 tbsp Flax seeds and / or Chia seeds
- 3 tbsp mixed sprouted lentils
- 2¼ cups broth (chicken, vegetable, juice, ham broth, or favourite liquid)
- 10-20 drops Perth Pepper and Pestle Liquid Smoke
- 1 to 2 tbsp fruity olive oil (or pan drippings...even better!!)
- 1 tsp Perth Pepper and Pestle Herbal Salt, to taste
- In a rice cooker, combine broth, liquid smoke, mixed grains, salt, and your choice of oil. Cook according to manufacturer's instructions. The rice cooker will automatically shut off and keep your grains warm.
- It is now ready to serve with Perth Pepper and Pestle products ( Everything Sauces , Balsamic Vinegars , Mustards , even our Red Pepper Jellies ).
- Garnish with fresh herbs, nuts, dried fruits, fresh fruits (blueberries, pomegranates, etc), salad greens, and even your favourite cheeses...
- Make lots and often!! ...use leftovers in wraps, or add them to soups, or cooked beans, or Greek Salad. It's a 'to go' grain dish that is hearty, nutritious and easy. This is the reason you want to own a rice cooker !!! ...even let it be your child's first cooking appliance.
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]]>Great Recipe Ideas for Balsamic Glazes Print For grilling for plating, for salads, for fruit, for Panini / grilled cheese, pitas and wraps, roasted vegetables dippers for fabulous artisan breads and cheeses, drizzles on bruschetta, hearty flatbreads and gourmet pizzas. Author: Lynda Ingredients Recipe Ideas Drizzle on Spinach, walnut bacon, apple and bleu cheese Salad Green beans Almandine, Cauliflower au Gratin, glazed roast potato / parsnip Into icy cold gazpacho, chilled cucumber soup, quinoa / chickpea salads Watermelon cubes and crumbled feta Grilled Cantaloupe & Proscuitto kebobs Lightly dotted onto garnish greens like arugula, friscée, radicchio, watercress Hearty Italian salami, grilled pancetta Tortellini salad with grilled capiccola, pesto, and big Parmesan shards Grilled zucchini, eggplant, fennel, even BBQ cabbage...YUM! Lentil pate, duck pate, liverwurst Pulled pork, burgers, crispy veal, planked salmon French fries, poutine, onion rings, Philly Steak, Hoagie Sliced grape tomatoes Flavours available Lanark County Maple Tarragon Blue Cheese Strawberry Fig Instructions ENJOY!! 3.5.3208
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- Drizzle on Spinach, walnut bacon, apple and bleu cheese Salad
- Green beans Almandine, Cauliflower au Gratin, glazed roast potato / parsnip
- Into icy cold gazpacho, chilled cucumber soup, quinoa / chickpea salads
- Watermelon cubes and crumbled feta
- Grilled Cantaloupe & Proscuitto kebobs
- Lightly dotted onto garnish greens like arugula, friscée, radicchio, watercress
- Hearty Italian salami, grilled pancetta
- Tortellini salad with grilled capiccola, pesto, and big Parmesan shards
- Grilled zucchini, eggplant, fennel, even BBQ cabbage...YUM!
- Lentil pate, duck pate, liverwurst
- Pulled pork, burgers, crispy veal, planked salmon
- French fries, poutine, onion rings, Philly Steak, Hoagie
- Sliced grape tomatoes
- Lanark County Maple
- Tarragon
- Blue Cheese
- Strawberry
- Fig
- ENJOY!!
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]]>Moroccan Tagine Prawns Print Very aromatic and delicious! It is incredibly easy and quick to make but tastes like you spent all day in the kitchen! Author: Lynda Ingredients 1 tbsp vegetable oil 24 raw king prawns (shrimp), peeled and deveined, tails intact 2 garlic cloves 3 shallots, finely chopped ½ - 1 jar Perth Pepper and Pestle Moroccan Tagine Everything Sauce Garnish 2 tbsp cilantro, chopped lime wedge, to serve Instructions Heat a frying pan over high heat, add oil and swirl to coat. Add the prawns, garlic, and shallots and cook for about 1 minute, or until the prawns just start turning pink. Remove and set aside. Add the Moroccan Tagine Sauce to the pan and heat until it is heated through and slightly thickened. Return the prawns to the pan and cook until they are cooked through and coated with the sauce. TO SERVE Garnish with cilantro and serve with lime wedges. 3.5.3208
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- 1 tbsp vegetable oil
- 24 raw king prawns (shrimp), peeled and deveined, tails intact
- 2 garlic cloves
- 3 shallots, finely chopped
- ½ - 1 jar Perth Pepper and Pestle Moroccan Tagine Everything Sauce
- 2 tbsp cilantro, chopped
- lime wedge, to serve
- Heat a frying pan over high heat, add oil and swirl to coat. Add the prawns, garlic, and shallots and cook for about 1 minute, or until the prawns just start turning pink. Remove and set aside.
- Add the Moroccan Tagine Sauce to the pan and heat until it is heated through and slightly thickened.
- Return the prawns to the pan and cook until they are cooked through and coated with the sauce.
- Garnish with cilantro and serve with lime wedges.
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]]>Moroccan Chickpea Hummus Print Once you try this hummus, you'll never eat plain hummus again!! Author: Lynda Ingredients 1 can chickpeas, drained ¼ cup tahini 2 tbsp Extra Virgin Olive Oil 2 cloves garlic 3 tbsp Perth Pepper and Pestle Moroccan Tagine Everything Sauce (plus ½ cup for centre mound) 1 tsp smoked paprika juice from ½ lemon salt and pepper to taste 2 tbsp chopped cilantro Garnish fresh pomegranate seeds toasted cumin seeds (optional) light sprinkle of coarse sea salt cilantro chopped & whole drizzle of Extra Virgin Olive Oil Instructions Purée drained chickpeas in food processor along with all other ingredients until smooth. Scoop into serving dish, making a slight well in the centre for the Moroccan Tagine Everything Sauce. TO SERVE Garnish and serve with Terra Brand Veggie crisps (especially the beet crisps), sesame tortilla chips, pita crisps. Also great in wrap, over quinoa, rolled into Pillsbury croissant along with seasoned beef fillet strips. 3.5.3208
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- 1 can chickpeas, drained
- ¼ cup tahini
- 2 tbsp Extra Virgin Olive Oil
- 2 cloves garlic
- 3 tbsp Perth Pepper and Pestle Moroccan Tagine Everything Sauce (plus ½ cup for centre mound)
- 1 tsp smoked paprika
- juice from ½ lemon
- salt and pepper to taste
- 2 tbsp chopped cilantro
- fresh pomegranate seeds
- toasted cumin seeds (optional)
- light sprinkle of coarse sea salt
- cilantro chopped & whole
- drizzle of Extra Virgin Olive Oil
- Purée drained chickpeas in food processor along with all other ingredients until smooth.
- Scoop into serving dish, making a slight well in the centre for the Moroccan Tagine Everything Sauce .
- Garnish and serve with Terra Brand Veggie crisps (especially the beet crisps), sesame tortilla chips, pita crisps.
- Also great in wrap, over quinoa, rolled into Pillsbury croissant along with seasoned beef fillet strips.
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]]>Smokey El Paso Glazed Wings Print The combination of Chinese five spice and Mexican flavours was truly a happy accident. Who knew it would taste so delicious! Author: Stephanie Ingredients 1 lbs wings, cut into sections 1 tsp garlic powder 1 tsp onion powder 2 tsp Chinese Five Spice ½ tsp cayenne buttermilk, just enough to cover wings salt and pepper, to taste flour for dredging vegetable oil for frying 1 jar Perth Pepper and Pestle Smokey El Paso Red Pepper Jelly Instructions Combine wings, garlic powder, onion powder, Chinese Five Spice, cayenne, salt and pepper, and buttermilk in a Ziploc bag. Marinate in fridge for at least 4 hours. In a deep frying pan, add enough vegetable oil to cover the wings. Heat until it reaches 350ºF. Dredge wings in flour and fry in oil until they are cooked through. TO SERVE In a bowl, add Smokey El Paso to wings and toss until wings are glazed with the jelly. Garnish with fresh cilantro. 3.5.3208
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- 1 lbs wings, cut into sections
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Chinese Five Spice
- ½ tsp cayenne
- buttermilk, just enough to cover wings
- salt and pepper, to taste
- flour for dredging
- vegetable oil for frying
- 1 jar Perth Pepper and Pestle Smokey El Paso Red Pepper Jelly
- Combine wings, garlic powder, onion powder, Chinese Five Spice, cayenne, salt and pepper, and buttermilk in a Ziploc bag. Marinate in fridge for at least 4 hours.
- In a deep frying pan, add enough vegetable oil to cover the wings. Heat until it reaches 350ºF.
- Dredge wings in flour and fry in oil until they are cooked through.
- In a bowl, add Smokey El Paso to wings and toss until wings are glazed with the jelly.
- Garnish with fresh cilantro.
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]]>Ruby Red Grapefruit and Beet Salad Print This stunning red salad dressing is exceptional in both flavour and colour! ...a fabulous start to a romantic dinner! Author: Lynda Ingredients Salad Ingredients ½ grapefruit, segmented 2 cups garden salad mix sliced roasted beets Dressing (makes ½ cup) ¼ of a very small fresh beet, coarsely grated 4 tbsp. Perth Pepper and Pestle Ruby Red Grapefruit Red Pepper Jelly 3 tbsp. salad oil 2 tbsp. rice vinegar allspice....barely a pinch Garnish ¼ cup crumbled feta pomegranate arils, liberally roasted walnuts (optional) Instructions Dressing: Add all ingredients in a bowl and mix well. Let stand 5 minutes. In another bowl, assemble grapefruit, spring salad mix, and beets. Drizzle dressing over salad. Now garnish. TO SERVE Garnish with crumbled feta, pomegranate arils, and walnuts. Enjoy!! 3.5.3208
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- ½ grapefruit, segmented
- 2 cups garden salad mix
- sliced roasted beets
- ¼ of a very small fresh beet, coarsely grated
- 4 tbsp. Perth Pepper and Pestle Ruby Red Grapefruit Red Pepper Jelly
- 3 tbsp. salad oil
- 2 tbsp. rice vinegar
- allspice....barely a pinch
- ¼ cup crumbled feta
- pomegranate arils, liberally
- roasted walnuts (optional)
- Dressing: Add all ingredients in a bowl and mix well. Let stand 5 minutes.
- In another bowl, assemble grapefruit, spring salad mix, and beets.
- Drizzle dressing over salad. Now garnish.
- Garnish with crumbled feta, pomegranate arils, and walnuts.
- Enjoy!!
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]]>Favourite Beet Quinoa Salad Print What a beautiful gorgeous red salad!! Author: Lynda Ingredients Salad Ingredients ½ cup quinoa (mixed: white / red / black) ½ cup mixed rice, your choice (brown basmati, brown, wild, etc...but not black) 1 tsp vinegar 1 tsp salt 3 cups (or more) peeled, chopped beets Dressing ½ cup Perth Pepper and Pestle Horseradish Black Peppercorn Red Pepper Jelly Garnish kale (optional) fresh basil sour cream, toasted caraway seeds pomegranate arils Instructions In a rice cooker, add quinoa, mixed rice, beets, vinegar, and salt to your water. Cook as usual. Make sure you cook them together, the rice and quinoa will take on the beet colour to become a beautiful gorgeous festive red. Remove from rice cooker and let cool. While cooling, add Horseradish Black Peppercorn Jelly to the salad and mix until it is lightly melted in. The red pepper jelly will make the beets 'bleed' and create an even more beautiful red colour. TO SERVE Garnish with kale, fresh basil, sour cream, toasted caraway seeds, and pomegranate and serve. 3.5.3208
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- ½ cup quinoa (mixed: white / red / black)
- ½ cup mixed rice, your choice (brown basmati, brown, wild, etc...but not black)
- 1 tsp vinegar
- 1 tsp salt
- 3 cups (or more) peeled, chopped beets
- kale (optional)
- fresh basil
- sour cream, toasted caraway seeds
- pomegranate arils
- In a rice cooker, add quinoa, mixed rice, beets, vinegar, and salt to your water. Cook as usual. Make sure you cook them together, the rice and quinoa will take on the beet colour to become a beautiful gorgeous festive red.
- Remove from rice cooker and let cool.
- While cooling, add Horseradish Black Peppercorn Jelly to the salad and mix until it is lightly melted in. The red pepper jelly will make the beets 'bleed' and create an even more beautiful red colour.
- Garnish with kale, fresh basil, sour cream, toasted caraway seeds, and pomegranate and serve.
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