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Ontario Meat & Poultry

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Tikka Meatballs

Spice up your weeknight meals with Indian-inspired meatballs infused with curry, cilantro and ginger. Ingredients: 1 lb (500 g) 1/2 cup (125 mL)

lean Ontario ground beef (or half beef/half veal) panko crumbs

1

egg, lightly beaten

1

clove garlic, minced

1 tbsp (15 mL)

minced fresh gingerroot

2 tbsp (25 mL)

curry paste, divided

1 tbsp (15 mL)

lemon zest

1/4 cup (50 mL) 1 tbsp (15 mL)

minced cilantro vegetable oil

1 cup (250 mL)

plain yogurt

1/2 cup (125 mL)

beef broth

In large bowl, combine beef, panko, egg, garlic, ginger, half of the curry paste, lemon zest and cilantro. Gently mix with your hands just to combine (do not over mix). Divide mixture into 12 equal parts, shape into balls. Heat oil in a large skillet over medium-high heat. Cook meatballs, turning occasionally, until browned, 10 to 12 min. Whisk in yogurt, remaining curry paste and beef broth, scraping any bits from the bottom of the pan, reduce heat to simmer, cover and cook until meatballs are cooked through, stirring occasionally, about 8 to 10 min. Top with additional chopped cilantro and serve over cooked basmati rice. Makes 4 servings. Chef’s Tip: Make a delicious sandwich by wrapping a meatball in naan bread or serve on a bun.


Smoky Turkey Chowder

The smoky flavour of Ontario turkey kielbasa makes this classic, creamy corn chowder a wonderful, warming meal. Serve with fresh, rustic bread on the side to soak up every last drop. Ingredients: 6

slices, thick Ontario bacon, chopped

1 cup (250 mL)

cubed Ontario turkey kielbasa

1

large onion, minced

2

cloves garlic, minced

1/2 tsp (2 mL)

smoked paprika

1/2 tsp (2 ml)

red chili flakes

2 cups (500 mL) frozen corn kernels 4 cups (1 L)

chicken broth

1 cup (250 mL)

half-and-half cream

1/2 tsp (2 mL)

each salt and fresh cracked pepper

2

green onions, thinly sliced

In a non-stick skillet over medium heat cook turkey kielbasa until golden and cooked through, about 10 min. Transfer to a paper-towel lined plate. Using the same skillet cook bacon over medium-heat until crisp, 6 to 8 min. Transfer to plate with kielbasa. Drain all but 2 tbsp (25 mL) of the fat. Add onion and cook, stirring often, until onions are tender, about 6 min. Add the garlic, paprika and chili flakes and cook, stirring for 1 min. Stir in the corn and broth, scraping any brown bits from the bottom of the pan. Stir in the cream and bring to a boil. Reduce heat to maintain a simmer for 15 min. Transfer half of the soup to a blender and puree until smooth. Return to pot and add reserved kielbasa, salt and pepper. Stir. Divide soup among warmed bowls and top with bacon and green onions. Makes 6 servings.


Sausage & Pepper Skillet This easy weeknight meal is bursting with flavour. Sizzling sausages and whole grain pasta tossed with your favourite pesto will fill the kitchen with a mouth-watering aroma. Add a Mediterranean twist by topping the dish with chopped, black olives and crumbled feta. Ingredients: 1/2 lb (225 g) 1/2 lb (225 g)

fresh Ontario Sausage

2 tbsp (25 mL)

whole grain pasta, such as fusilli or rotini olive oil

1

red onion, sliced

1

red pepper, sliced

2 tbsp (25 mL)

pesto

Garnish (optional) chopped black olives crumbled feta cheese

Slice sausage into rounds. Cook pasta according to package instructions. Drain pasta while reserving 1 cup (250 mL) of the cooking liquid. Meanwhile, in large skillet, heat oil over medium-high heat; brown sausage all over, about 5 min. Reduce heat, cover and cook until done, about 10 min. Set aside. In same pan, add onion and pepper and cook until pepper is tender crisp, about 5 min. Toss in cooked pasta, sliced sausage and pesto. Stir, adding enough of the cooking liquid to make a sauce. Sprinkle with chopped olives and crumbled feta (optional) to taste. Makes 4 servings.


Seared Veal with Sweet Potato RÖsti

The delicate flavour of tender, melt-in-your-mouth Ontario veal tenderloin is complemented with a crispy, sweet potato r�sti. A simple but delicious meal idea that is sure to become a family favourite. Ingredients: 1 lb (500 g)

Ontario veal tenderloin

Slice veal into 8 medallions. Sprinkle with half of the salt and pepper, and thyme. Set aside.

1 tsp (5 mL)

each salt and fresh cracked pepper, divided

1 tsp (5 mL)

dried thyme

2 cups (500 mL)

grated sweet potato

1/2 cup (125 mL)

minced celery

1/2 cup (125 mL)

grated red onion

1/4 cup (60 mL)

bread crumbs

2

eggs, lightly beaten

1/4 cup (60 mL)

finely chopped cilantro

In same skillet, sear veal on both sides until golden on and a hint of pink remains, about 2 min. per side. Serve hot with warm rösti.

2 tbsp (25 mL)

vegetable oil, divided

Makes 4 servings.

In bowl, stir together sweet potato, celery, red onion, breadcrumbs, egg and remaining salt and pepper. Divide into 8 “patties.” In a large non-stick skillet, heat half of the oil over medium heat. Brown half of the rösti, about 5 min. per side until golden brown on both sides and tender. Repeat with remaining oil and rösti. Transfer to platter and keep warm in oven while cooking veal.


Spaghetti Carbonara with Kielbossa

Ontario kielbossa, sautĂŠed onions and garlic are tossed with cooked spaghetti, beaten eggs and a generous measure of Parmesan cheese in this quick and easy weeknight meal.

Ingredients: 1/2 lb (225 g)

dried spaghetti

Cook spaghetti according to package instructions. Add peas during the last minute of cooking. Drain; reserving 1 cup (250 mL) of the pasta water.

1 ½ cups (375 mL)

frozen peas, thawed

1 tbsp (15 mL)

olive oil

2 cups (500 mL)

diced Ontario kielbossa

1

large onion, minced

1

clove garlic, minced

2

eggs

1 cup (250 mL)

freshly grated Parmesan

1/4 cup (50 mL)

fresh chopped parsley

In large bowl, whisk together eggs and Parmesan. Using tongs, add very hot pasta to egg mixture with reserved cooking liquid. Toss with kielbossa mixture from skillet and sprinkle with parsley until well blended. Sprinkle with fresh cracked pepper. Serve immediately.

fresh cracked pepper to taste

Makes 6 servings.

In skillet, heat the olive oil and add kielbossa and onions and cook until onions are tender, about 5 min. Add garlic and cook one min.


Grilled Steak Tacos

Flirt with flavour and fun with tasty strips of steak for a quick weeknight family fiesta experience. Adults will delight in the ease of preparation, the healthy nutrition profile, while kids will have fun assembling their meal. Ingredients: 1 lb (500 g)

Ontario flank steak

1 tbsp (15 mL)

olive oil

1/2 tsp (2 mL)

each salt, pepper and cumin

1/4 cup (50 mL)

cilantro

1 cup (250 mL)

each, shredded red and green cabbage

1 cup (250 mL)

grated carrot

1/2 cup (125 mL) thinly sliced green onion

In dish, drizzle steak with olive oil and sprinkle with salt, pepper, cumin and cilantro, turning to coat evenly. Let sit at room temperature for 15 min. In bowl, combine red and green cabbage, carrot, green onion, sour cream and hot sauce until well mixed. Grill or broil beef over high heat until well browned, about 3 to 5 min. per side for medium-rare. Transfer to cutting board and rest for 10 min. (to avoid dry steak) before slicing across the grain.

1/4 cup (50 mL)

low fat sour cream

1 tsp (5 mL)

hot sauce, to taste

Grill or warm tortillas. Divide sliced beef over tortillas and top with cabbage mixture. Serve with extra hot sauce and lime wedges.

8

6-inch tortillas

Makes 6 servings.

Recipe courtesy of

www.makeitontariobeef.ca


Turkey Scaloppini with Fresh Tomato Salad

Quick-cooking Ontario turkey breasts are coated with panko crumbs, Parmesan and just a hint of cayenne. Accompanied with a fresh tomato salad, this delicious meal is a healthy and satisfying alternative to take-out.

Ingredients: 1

egg, lightly beaten

1/2 cup (125 mL)

Parmesan cheese

1/2 cup (125 mL) 1/2 tsp (2 mL) 2 lbs (1 kg) 2 tbsp (25 mL)

panko bread crumbs cayenne pepper boneless, skinless Ontario turkey breast (or cutlets) olive oil

4 cups (1 L)

mixed cherry tomatoes (all colours)

2 tbsp (25 mL)

red wine vinegar

2 tbsp (25 mL)

extra virgin olive oil

1 bunch

baby arugula or watercress

1/4 cup (50 mL)

torn basil leaves

Pour egg into a shallow dish. In another shallow dish, stir together Parmesan, panko and cayenne. Slice the turkey breast across the grain in half along the length of the breast. Slice each half in half again to make 4 cutlets. Dredge the turkey cutlets, one at a time, in egg mixture, letting excess drip back into the dish; coat in Parmesan mixture, pressing gently to adhere. In large non-stick skillet, heat oil over medium-high heat. Cook turkey until golden on both sides and cooked through, about 4 min. per side. Transfer to platter. In bowl, combine tomatoes, red wine vinegar, olive oil, arugula and torn basil leaves. Divide turkey over plates, top with tomato salad. Makes 4 servings.


Crispy Buttermilk Baked Chicken

This crispy-coated, moist Ontario chicken is picnic perfect and a healthier alternative to the deep-fried version. Ingredients: 1 cup (250 mL)

buttermilk

1 tsp (5 mL)

hot pepper sauce

1/2 tsp (2 mL)

each salt and fresh cracked pepper

4 lbs (2 kg)

Ontario chicken parts (drumstick, wings, thighs)

8

slices white bread

1/2 cup (125 mL)

fresh grated Parmesan cheese

1 tsp (5 mL)

dried thyme

Preheat oven to 400°F (200°C) and grease a cooling rack fitted over a rimmed baking sheet. In large dish, whisk together buttermilk, hot pepper sauce, salt and pepper. Add chicken, turning to coat while prepping other ingredients. In food processor, pulse the bread until it turns to coarse crumbs. Spread into a shallow dish and combine with Parmesan and thyme. Working with one piece at a time, remove the chicken pieces from the buttermilk, letting any excess drop back into the dish. Dredge in the bread crumb mixture, turning and pressing gently to coat evenly. Place the breaded pieces on the prepared rack leaving enough space between the pieces so that they can get crisp all over. Bake until the chicken is golden brown and cooked through, about 35 min. Makes 8 servings. Chef’s tip: Lighten up this recipe even further by making it with skinless Ontario chicken pieces.


Whole Stuffed Rabbit

Ontario rabbit is complemented with a white wine and sage stuffing featuring hints of sautéed leeks, rosemary and thyme. Wrap it in Ontario bacon before roasting to keep the meat tender and juicy. Ingredients: 6 1 tbsp (15 mL) 2 cups (500 mL)

slices Ontario bacon, divided butter

2

chopped leeks, white and green parts stalks celery, chopped

2 tbsp (30 mL)

fresh chopped sage

1 tbsp (15 mL)

fresh chopped rosemary

1 tbsp (15 mL)

fresh chopped thyme

1 tsp (5 mL)

each, salt and fresh cracked pepper, divided

4 cups (1 L)

cubed bread

1/2 cup (125 mL) white wine 1/2 cup (125 mL) chicken broth 1

3 lb (1.5 kg) Ontario rabbit, cleaned

Chop and cook 3 strips of bacon in large skillet over mediumhigh heat until cooked but not crisp, about 5 min. Add butter, leeks, celery, sage, rosemary, thyme and 1/2 tsp (2 mL) each of salt and pepper; cook stirring occasionally, for 3 min. or until softened. In large bowl, toss vegetable and bacon mixture with bread. Drizzle with wine and broth and toss with parsley to combine. Let cool completely. Stuff cavity with stuffing and wrap remaining strips of bacon around the rabbit to hold it closed. Place stuffed side down on a parchment-lined, rimmed baking sheet. Bake in a 375°F (190°C) oven until cooked through, about 30 to 40 min. or until rabbit registers an internal temperature of 160°F (71°C). Cut into portions and serve with stuffing on the side. Makes 4 to 6 servings.


Panko-Crusted Veal Milanese

“Milanese” means “in the style of Milan,” and usually refers to meat, dipped in egg, coated in breadcrumbs and fried until crisp. In this recipe, lean Ontario veal is used, and the classic Milanese is updated with Asian-inspired ingredients like Panko crumbs and sesame citrus dressing. Ingredients: Dressing: 1/4 cup (50 mL) 1 tbsp (15 mL) 1 2 tbsp (25 mL) 1 tbsp (15 mL)

minced shallots minced fresh ginger clove garlic, minced orange juice rice vinegar or white wine vinegar 1/4 tsp (1 ml) each, salt and fresh cracked pepper 1/4 cup (50 mL) extra virgin olive oil Panko-crusted Veal: 1 cup (250 mL) panko crumbs 2 tbsp (25 mL) sesame seeds 1/2 tsp (2 mL) each, cayenne pepper and salt 1 lb (500 g) Ontario veal scaloppini 1 tbsp (15 mL) cornstarch 1 egg, lightly beaten 1/4 cup (50 mL) vegetable oil 4 cups (1 L) arugula or watercress

In bowl, whisk together shallots, ginger, garlic, orange juice, vinegar, salt and pepper. Slowly whisk in oil until well blended. Set aside. In shallow dish, stir together Panko with sesame seeds, cayenne and salt. Dust veal with cornstarch and dredge in beaten egg. Coat completely with Panko mixture. Repeat with remaining pieces of veal. In large skillet over medium-high heat, heat half of the oil. Working in batches, arrange veal in a single layer in skillet, cooking just until golden, about 1 min. per side, adding more oil when needed. Transfer to individual plates. Toss arugula or watercress with dressing and top each piece of veal with salad mixture. Sprinkle with sesame seeds and serve immediately. Makes 4 servings.


Veal Packets

Elegant bundles of lean Ontario veal, sautéed onions, roasted peppers, spinach and thinly sliced Ontario prosciutto are rolled in tender phyllo pastry and baked until golden and crisp. Serve these chic packets sliced as a bite-sized starter or presented as an entrée with a salad of leafy greens. Ingredients: 1 tbsp (15 mL)

olive oil

1

onion, sliced

4 cups (1 L)

chopped spinach

1 tsp (5 mL)

each, salt and fresh cracked pepper, divided crumbled goat cheese

1/4 cup (50 mL) 8 4 8 16

pieces Ontario veal scaloppini roasted red peppers, halved thin slices, Ontario prosciutto sheets phyllo pastry

1/2 cup (125 mL) melted butter

In a large skillet, heat oil over medium-high heat. Cook onions until very tender and deep golden in colour, about 15 min. Add spinach, 1/2 tsp (2 mL) each of salt and pepper and cook, stirring, just until spinach has wilted. Remove from heat and let cool completely. Sprinkle goat cheese and remaining salt and pepper over each piece of veal. Top each piece with roasted red pepper slice and spinach mixture dividing it evenly. Fold each slice of veal in half to enclose filling and tightly wrap with a slice of prosciutto. Place 1 sheet of phyllo on work surface (keep remainder covered with damp towel). Brush entire sheet with butter; top with second sheet. Centre 1 piece of veal about 2 in. (5 cm) from the short edge; fold edge over veal. Fold sides in and roll up to enclose veal. Place seam side down on a parchment-lined rimmed baking sheet; brush top with butter. Repeat with remaining ingredients. Bake in the centre of a 375°F (190°C) oven for about 15 min. or until golden. Let cool slightly before serving. Makes 8 servings. Chef’s Tip: For added variety, substitute Brie for crumbled goat cheese.


Salami and Goat Cheese Crostini

The spiced bite of Ontario salami paired with tangy goat cheese and fresh herbs makes a delicious and simple appetizer that is perfect for any occasion. Ingredients: 1/4 cup (50 ml)

extra virgin olive oil

1 tbsp (15 mL)

fresh lemon juice

1 tbsp (15 mL)

balsamic vinegar

1 tsp ( 5 mL)

liquid honey

1/2 tsp (2 mL)

each coarse salt and fresh cracked pepper small shallot, minced

1/2 1 tbsp (15 mL)

fresh herbs (dill, chives, flat leaf parsley, basil)

8

slices baguette, toasted

8

slices Ontario salami or Ontario summer sausage

4 oz (125 g)

soft goat cheese (chevre)

In bowl, whisk together oil, lemon juice, vinegar, honey, salt and pepper. Stir in shallots and herbs. Drizzle half of the vinaigrette over the toasted bread slices, top each with a slice of the salami and spread with goat cheese. Drizzle with remaining vinaigrette and serve immediately. Makes 8 servings.


Asian-Style Pork Tacos Colourful, well-spiced and fun to assemble, these Ontario pork “tacos” are styled after the traditional Asian dish “Rainbow Chop in Crystal Fold” – flavourful cooked ground pork and vegetables wrapped in lettuce leaves. Ingredients: 1 tsp (5 mL)

vegetable oil

1 tsp (5 mL)

garlic chili sauce

2 tbsp ( 25 mL)

minced ginger

1 lb (500 g)

lean ground Ontario pork

1 cup (250 mL)

finely diced carrots

1 cup (250 mL)

finely chopped mushrooms

1 cup (250 mL)

finely chopped green onions

1/4 cup (50 mL)

hoisin sauce

2 tbsp (25 mL) 12

water lettuce leaves (boston, leaf, or iceberg

In skillet over medium-high heat, heat oil and chili sauce until fragrant. Add ginger and cook one minute. Add pork and brown completely, breaking up pork with spatula. Strain cooked pork from any liquid remaining in skillet; discard liquid and return pork to skillet. Add carrot and mushrooms, cook until carrots are tender crisp, about 5 min. Stir in green onions, hoisin and water and cook 1 min. more. Remove from heat. To assemble, scoop 1/4 cup (50 mL) of the pork mixture into each lettuce leaf and wrap taco style. Makes 4 servings.


Su pport Onta rio, bu y local Meat & Poultry produ cts “Buying local” means buying food that is grown, raised and processed close to home. By purchasing Ontario meat and poultry products, you are doing your part to ensure the sustainability of local farmers, processors and the economy. Buying local also provides you the comfort of knowing where your food comes from.

Want the recipe for this Grilled Duck and Peach Salad?

Discover this and more recipes featuring Ontario Meat & Poultry at ontariomeatproducts.ca. While you’re there, use our Product Locator to find specific meat products, retailers and processors in a certain city, even niche product such as Halal, Kosher, Organic and Free-Range.


Support Ontario, buy local. For more recipes, information and where to buy Ontario Meat & Poultry please visit www.OntarioMeatProducts.ca

@OntMeatPoultry

Ontario Meat & Poultry

OntMeatPoultry

Ontario Meat & Poultry

This booklet is brought to you by the Ontario Independent Meat Processors (OIMP). The OIMP is an association that is committed to supporting the promotion of Ontario meat and poultry products through a family of programs.

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