California Chicken Roast
recipe adapted from The Butchery meat shop, Kanata, ON
2 boneless chicken breasts
1 small pork tenderloin
4 pieces of kitchen string
1/2 Tablespoon olive oil
2 Tablespoons The Spice House Bavarian Seasoning, ground
2 Tablespoons The Spice House Maple Sugar
1 Tablespoon coarse kosher salt
Heat oven to 350°F.
Place a piece of cling film on your counter and lay the 4 pieces of kitchen sting on top, approximately 2 inches apart. Take the two chicken breasts and slice in half, but not all the way through. Lay them down and spread open like butterfly wings, one next to the other. Sprinkle 1 Tablespoon ground Bavarian Seasoning, 1 Tablespoon Maple Sugar and 1/2 Tablespoon salt on the chicken.
Place the pork tenderloin on the chicken breasts. Wrap the chicken up and around the pork tenderloin, tying the string as you work to the opposite end. Sprinkle the remaining seasonings on the outside of the chicken. The roast will be approximately 3 pounds. Place the roast, seam side down, in a roasting pan and cover the entire roast with foil. Cook for 30 minutes per pound. Remove from the oven, take off the foil and cook for an additional 10-15 minutes to brown.
Let sit for 10 minutes to ease cutting and serve with Brown Mustard Gravy (recipe follows).
Brown Mustard Gravy
2 boneless chicken breasts
1 small pork tenderloin
4 pieces of kitchen string
1/2 Tablespoon olive oil
2 Tablespoons The Spice House Bavarian Seasoning, ground
2 Tablespoons The Spice House Maple Sugar
1 Tablespoon coarse kosher salt
Heat oven to 350°F.
Place a piece of cling film on your counter and lay the 4 pieces of kitchen sting on top, approximately 2 inches apart. Take the two chicken breasts and slice in half, but not all the way through. Lay them down and spread open like butterfly wings, one next to the other. Sprinkle 1 Tablespoon ground Bavarian Seasoning, 1 Tablespoon Maple Sugar and 1/2 Tablespoon salt on the chicken.
Place the pork tenderloin on the chicken breasts. Wrap the chicken up and around the pork tenderloin, tying the string as you work to the opposite end. Sprinkle the remaining seasonings on the outside of the chicken. The roast will be approximately 3 pounds. Place the roast, seam side down, in a roasting pan and cover the entire roast with foil. Cook for 30 minutes per pound. Remove from the oven, take off the foil and cook for an additional 10-15 minutes to brown.
Let sit for 10 minutes to ease cutting and serve with Brown Mustard Gravy (recipe follows).
Brown Mustard Gravy
by Nancy
3 Tablespoons butter, unsalted
1 cup onions, diced
4 Tablespoons flour
1/2 Tablespoon The Spice House Bavarian Seasoning, ground with a mortar and pestle
1/2 Tablespoon The Spice House Brown Mustard Seed, Whole, ground with a mortar and pestle
1 teaspoon The Spice House Brown Mustard Seed, Whole
1/8 teaspoon salt
1/4 teaspoon pepper
1 14-ounce can low-sodium chicken broth
Melt the butter and sauté the onions until clear. Add the flour and spices and whisk for one minute. Add the broth, a little at a time, and continue to whisk until it is the consistency you prefer. Serve with California Chicken Roast
3 Tablespoons butter, unsalted
1 cup onions, diced
4 Tablespoons flour
1/2 Tablespoon The Spice House Bavarian Seasoning, ground with a mortar and pestle
1/2 Tablespoon The Spice House Brown Mustard Seed, Whole, ground with a mortar and pestle
1 teaspoon The Spice House Brown Mustard Seed, Whole
1/8 teaspoon salt
1/4 teaspoon pepper
1 14-ounce can low-sodium chicken broth
Melt the butter and sauté the onions until clear. Add the flour and spices and whisk for one minute. Add the broth, a little at a time, and continue to whisk until it is the consistency you prefer. Serve with California Chicken Roast
Red Cabbage
recipe from my mom
2 Tablespoons butter, unsalted
1 small head red cabbage, coarsely chopped with a knife
1 medium onion, diced
1 green apple, peeled, cored and diced
2 teaspoons salt
6 The Spice House Whole Cloves
1/4 cup vinegar
1 1/2 cups water
1 1/2 Tablespoons sugar
Melt the butter in a large saucepan over medium-high heat. Add the cabbage, onions and apple and stir to mix. Add the salt, cloves, vinegar, water and sugar and cook for approximately 20-25 minutes until the cabbage is tender. Stir occasionally and add additional sugar and salt to taste.
Bread Dumplings
2 Tablespoons butter, unsalted
1 small head red cabbage, coarsely chopped with a knife
1 medium onion, diced
1 green apple, peeled, cored and diced
2 teaspoons salt
6 The Spice House Whole Cloves
1/4 cup vinegar
1 1/2 cups water
1 1/2 Tablespoons sugar
Melt the butter in a large saucepan over medium-high heat. Add the cabbage, onions and apple and stir to mix. Add the salt, cloves, vinegar, water and sugar and cook for approximately 20-25 minutes until the cabbage is tender. Stir occasionally and add additional sugar and salt to taste.
Bread Dumplings
recipe from my mom
8 cups bread rolls, cubed (I used the Torta rolls from Costco, several days old is best)
1 1/2 cups hot milk
1 extra large egg
1/2 cup flour
8 cups bread rolls, cubed (I used the Torta rolls from Costco, several days old is best)
1 1/2 cups hot milk
1 extra large egg
1/2 cup flour
Place the cubed rolls in a large bowl. Drizzle the hot milk over the bread, stir and let sit for 1/2 hour. If it is still dry, add more milk. If you have milk at the bottom of your bowl, pour it out. Add the egg and 1/2 cup flour. Here is the fun part, mix it all together by hand to incorporate and portion 5 dumplings from the batter. With wet hands, press the batter together, shape and roll into a ball.
Try a test dumping by boiling 2 gallons of water in a large stockpot and add 1 Tablespoon salt. Place a dumpling into the boiling salted water, and let return to a boil. Cover the pot and cook the dumpling for 15 minutes. Remove with a slotted spoon. If it falls apart, add more bread, and try a second test dumpling.
To test if done, cut open with a serrated knife, the dumpling should be cooked all the way through, if it is doughy, the remaining dumplings in the pot will need 3-5 minutes more.
Try a test dumping by boiling 2 gallons of water in a large stockpot and add 1 Tablespoon salt. Place a dumpling into the boiling salted water, and let return to a boil. Cover the pot and cook the dumpling for 15 minutes. Remove with a slotted spoon. If it falls apart, add more bread, and try a second test dumpling.
To test if done, cut open with a serrated knife, the dumpling should be cooked all the way through, if it is doughy, the remaining dumplings in the pot will need 3-5 minutes more.
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