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Recipes

From Chef Michael's Kitchen

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Cocktail Sauce
14 years ago

Cocktail Sauce

This brightly flavoured condiment traditionally highlights the delicate flavours of fish with the energetic punch of sharp horseradish and bright lemon. Try it. You’ll forget you ever met its bland, sugar-laden, store-bought cousins.

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Spicy Fresh Salsa
14 years ago

Spicy Fresh Salsa

A jar packed with freshly tossed salsa, full of juicy ripe tomatoes and aromatic flavours, is easy to make and easy to enjoy. Sweet tomatoes, sour limes, aromatic herbs, salt and spicy pepper all balance each other in a vibrant harmony of tastes. A good salsa doesn’t ruin your day with too much spicy heat; it brightens it with just enough.

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Chimichurri Sauce
14 years ago

Chimichurri Sauce

Chimichurri is a spicy, vinegar-spiked, pesto-like condiment from Argentina where it’s used both as a sauce and a marinade for meat. Its bright flavours reflect the combination of Spanish and Italian influences in Argentina. It’s one of the world’s great condiments and a great way to add a touch of authentic flair to any grilled meat or fish. You may serve or use as a marinade immediately, but this condiment is at its best after a day or two of refrigeration.

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Fruit Crisp
14 years ago

Fruit Crisp

All over the world, one of the simplest ways to turn a pile of ripe fruit into a warm comfortable dessert is to slowly bake them with aromatic spices under an easy-to-make crumbly crust

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Old-Fashioned Apple Pie
14 years ago

Old-Fashioned Apple Pie

My favourite dessert is a thick slice of just-baked pie, with apples fresh from our local orchard, and still warm from the oven. But I’m always careful to save a thick wedge because I believe apple pie is at its best the next morning for breakfast. I prefer an easy-to-make butter pastry crust. Its secret is frozen butter, which adds flavour and is much easier than shortening to “cut” into the flour.

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Cinnamon Rolls
14 years ago

Cinnamon Rolls

Few things say “Good Morning” better than a batch of warm-from-the-oven cinnamon rolls! You can bake them with speedy baking powder, but an old-school yeast dough always has the best texture and flavour.

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Sweet Potato Aloo Gobi
14 years ago

Sweet Potato Aloo Gobi

In India, aloo gobi means “potato cauliflower”: it’s one of their most common vegetable dishes. It’s one of my family’s favourites too, partly because it’s so easy to make, but mostly because it’s full of so much addictive bright flavour. It’s normally made with plain white potatoes and cauliflower, but, for even more colour, flavour and nutrition, this version uses sweet potatoes instead.

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Maple Mashed Sweet Potatoes
14 years ago

Maple Mashed Sweet Potatoes

This dish is on my table’s top-ten list, and not just because it’s easy to make and tastes great. Sweet potatoes are one of the healthiest vegetables you can eat. They’re packed with a laundry list of nutrients and always taste great, especially with aromatic olive oil instead of rich butter.

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Steakhouse Mushroom Stew
14 years ago

Steakhouse Mushroom Stew

The rich meaty flavour of mushrooms make them one of the most popular side dishes in any steakhouse. This richly flavoured side dish is also perfect with a simple green salad or a freshly baked potato, or tossed with pasta.

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Ratatouille
14 years ago

Ratatouille

Ratatouille is one of the world’s great vegetable dishes. It’s a brightly flavoured rustic dish of stewed vegetables that traces its roots to the sunny south of France. It’s simple to make and simple to vary and usually includes tomatoes, onions, garlic, peppers, eggplant and zucchini slowly cooked together with olive oil.

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Grilled Vegetables
14 years ago

Grilled Vegetables

Nothing tastes better than grilled vegetables. Nothing! These are one of the best ways I know to encourage mass vegetable consumption. The smoky charred aroma of your grill is always a crowd-pleaser.

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Grilled Asparagus with Parsley Pesto
14 years ago

Grilled Asparagus with Parsley Pesto

There are many ways to cook asparagus; my favourite is on the grill with lots of smoky flavour, especially when they’re tossed with a batch of a quick and tasty variation of pesto.

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