food
CELEBRATE
©STRAWBERRY-GOAT
CHEESE BRUSCHETTA
An unusual combination o f sweet fru it and
salty cheese w ill soon make this a favourite.
PREP 15 m inutes BROIL 4 m inutes
INGREDIENTS
1
250 gm baguette
1
tbsp olive oil
120 gm goat cheese (chèvre or any other)
1
V
2
cups sliced strawberries
V
2
cup arugula/rocket leaves, cleaned
Olive oil
Sea salt or coarse salt
Freshly ground black pepper
Snipped fresh herbs
PREPARATION
1
. Heat the oven with only the element on the
top side of the oven switched on. Halve
baguette crosswise, then lengthwise. Place
cut sides up on large baking sheet. Brush with
the 1 tbsp oil. Broil, 3 to 4 inches from heat,
for l
*/2
to 2 minutes or until lightly toasted.
2.
Slice and divide cheese among toasts. Top
with sliced berries. Broil 2 to 3 minutes or
until cheese and berries soften. Remove from
oven; top with arugula/rocket leaves. Drizzle
oil. Sprinkle salt, pepper, and herbs.
Makes
4 servings
EACH SERVING346
cal, 16 gm fa t (7gm sat fat),
22 mgchol, 616 mg sodium, 37gm carb,
2 gm fibre, 13 gm pro.
PULLED PORK WITH
STRAWBERRY BBQ
SAUCE
Fresh, home-made strawberry barbecue sauce
is not only healthier but tastier too.
PREP 30 m inutes COOK 2 hours
STAND 10 m inutes
INGREDIENTS
1
1.25 to 1.5 kg boneless pork sirloin,
shoulder, or butt roast
1
tspsalt
V
2
tsp ground black pepper
1
tbsp cooking oil
4
cups strawberries, halved or quartered
'/2
cup ketchup
V
4
cup cider vinegar
4
cloves garlic, minced
1
tsp dried rosemary, crushed
Bottled hot pepper sauce (optional)
8
rolls or buns, split
Fresh parsley leaves (optional)
Green tomato wedges (optional)
PREPARATION
1
. Trim fat from pork. Sprinkle pork with
salt and pepper. In a large pressure cooker
heat brown pork over medium heat in hot
oil on all sides. Add half the strawberries,
ketchup, vinegar, garlic, rosemary, and
several dashes of hot pepper sauce. Bringto
boiling; reduce heat. Simmer, covered (but
without the pressure weight), 2 hours or
until pork is tender. Remove pork from the
pressure cooker; loosely' cover with foil. Let
stand 10 minutes.
2.
For strawberry BBQ sauce, skim fat from
cooking liquid. Return liquid to cooker; bring
to boiling. Reduce heat. Simmer, uncovered, 8
minutes or until reduced to about 2 cups.
3.
Using two forks, shred pork; discard fat.
Stir 1 cup strawbeny BBQ sauce into pork.
Stir remaining strawberries into BBQ sauce.
4.
Serve pork on buns. Top with additional
sauce and parsley. Pass remaining sauce.
Serve with tomato wedges.
Makes
8 sandwiches
EACH SANDWICH
359
cal, lO gm fat (3gm sat
fat), 89 mgchol, 738 mg sodium, 31 gm carb,
3 gm fibre, 35 gm pro.
©LAYERED SPINACH &
POT STICKER SALAD
Pot stickers are like momos; small dumplings
filled with meat. Use chicken or veggie momos.
START TO FINISH 30 minutes
INGREDIENTS
750 gm chicken pot stickers/momos or
cheese filled dry tortellini
3V2 cups fresh whole strawberries, hulled
*/2
cup red wine vinegar
1/3
cup strawberry'jam
*/3
cup olive oil
*/2
tsp ground ginger
l/4
tsp cayenne pepper
150 gm baby spinach (8 cups)
1
recipe Spiced Chips,
below
PREPARATION
1.
In 4- to 5-litre pot, cook pot stickers or
tortellini according to package directions;
drain or steam momos if not done already.
Rinse and drain tortellini and set aside.
2.
Meanwhile, for vinaigrette, place IV
2
cups berries in large bowl. Crush with
masher; whisk in vinegar, jam, oil, ginger,
and pepper. Layer pot stickers/momos or
tortellini and spinach. Quarter or slice
remaining berries; layer on spinach.
Refrigerate, covered, up to 1 hour. To serve,
top with Spiced Chips.
Makes
12 side-dish or 6 main-dish servings
Spiced Chips
Heat oven to 350“F. In small
bowl combine IV
2
tsp chilli powder and
IV
2
tsp brown sugar; set aside. Bake 4 cups
ridged potato chips in shallow baking pan
5 minutes. Remove; sprinkle spice mixture.
Kitchen Tip
If desired, invert salad into larger
bowl to toss ingredients together.
EACH SIDE-DISH SERVING
248 cal, lOgm fat
(2 gm sat fat), 9 mgchol, 358 mg sodium,
31 gm carb, 2 gm fibre, 6 gm pro.
PARMESAN-STUFFED
CHICKEN AND MELTED
STRAWBERRIES
We love the cheesy, sweet taste o f
this chicken
and
fru it recipe. It is surprising and an
unexpected m ix o f
flavours.
PREP
30 minutes
BAKE
15 minutes
OVEN
400°F
114 FEBRUARY
2011
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