OntarioMeatandPoultry.ca Ontario Meat & Poultry
Holiday Favourites Collection
Tea Marinated turkey The hint of black tea is brought to life with a fresh parsley basting sauce and is served over apricot studded rice to bring out the natural sweetness of the dish.
Apricot Rice: 1 cup (250 mL) turkey or vegetable broth 1 cup (250 mL) orange juice 1 cup (250 mL) basmati rice 1/2 cup (125 mL) diced, dried, apricots In shallow dish, stir together tea leaves and garlic; set aside. In small saucepan, bring 1/2 cup of the broth to boil and add to tea leaves and garlic; stir to combine. Let stand for about 30 min or until reaches room temperature. Add turkey breast and turn to coat. Cover and refrigerate for at least 4 hours or up to overnight, turning occasionally.
In small food chopper or processor, blend parsley with olive oil, vinegar and remaining broth until smooth. Stir in salt and pepper; set aside. Remove turkey from marinade and brush off tea leaves. Place on greased grill over medium-high heat for 5 min to sear. Turn over and reduce heat to medium and cook, brushing with parsley mixture occasionally for about 15 min or until turkey is no longer pink inside or meat thermometer reads 170°F (77°C). Remove to cutting board and let stand covered for 5 min before slicing thinly. Apricot Rice: In saucepan, bring broth, orange juice and rice to boil. Reduce heat, cover and cook for about 10 minutes or until rice is tender and liquid is absorbed. Stir in apricots, cover and let stand for 5 min. Spoon rice onto plates and top with sliced turkey. Makes 4 servings. Chef’s Tip: Be sure to save leftover turkey for delicious sandwiches the next day. Recipe courtesy of:
Ingredients: 2 tbsp (25 mL) loose, black tea leaves 2 cloves garlic, minced 3/4 cup (175 mL) turkey or vegetable broth 1 boneless, skinless Ontario turkey breast about 1 1/4 lb ( 625 g) 1/2 cup (125 mL) fresh flat leaf parsley leaves 1 tbsp (15 mL) extra virgin olive oil 1 tbsp (15 mL) white wine vinegar 1/4 tsp (1 mL) each freshly ground black pepper and salt
A restaurant classic easy to make at home for guests or family. Serve it up with pasta or try it with mashed potatoes for a different option. Ingredients: 2 pkgs (200 g ea) Ontario turkey scallopini Pinch freshly ground black pepper 3 tbsp (45 mL) all-purpose flour 1 tbsp (15 mL) freshly grated Romano cheese 1 1/2 tsp (7 mL) Italian herb seasoning, divided 2 tbsp (25 mL) extra virgin olive oil 1 pkg (227 g) mini gourmet mushrooms, halved 1 shallot, finely chopped 1/2 red bell pepper, diced 1/2 cup (125 mL) Marsala wine 1 cup (250 mL) beef broth 2 tbsp (25 mL) chopped fresh parsley Freshly ground black pepper (optional) Directions: Preheat oven to 300°F (160°C). Sprinkle turkey with pepper; set aside. In shallow dish combine flour, cheese and 1 tsp (5 mL) of the Italian herb seasoning. Dredge each of the scallopini into flour, shaking off excess. In a large nonstick skillet, heat 1 tbsp (15 mL) of the oil and brown half of the turkey on both sides and place in casserole dish. Add remaining oil to skillet and repeat with remaining turkey. Cover casserole dish and place in oven to keep warm.
Return skillet to medium-high heat and cook mushrooms, shallot and remaining Italian herb seasoning for about 5 min or until liquid evaporates and mushrooms are becoming golden brown. Add red pepper and any remaining flour and stir until flour is absorbed. Add Marsala wine and bring to a boil. Boil for about 1 min or until reduced by half. Add beef broth and parsley and simmer for 3 min or until slightly thickened. Remove turkey out of oven and uncover. Pour sauce over top to serve. Add pepper if desired. Makes 4 servings. Chef’s Tip: You can make your own scallopini by slicing a turkey breast thinly lengthwise into long thin slices. Look for a small boneless skinless turkey breast that is about 1 lb/454 g. You can slice the turkey and then layer in wax paper and freeze until you want to make the recipe again.
Recipe courtesy of:
Roast Beef Tenderloin with Creamy Horseradish Sauce Your holiday dinner is sinfully delicious when this perfect roast is enrobed in a decadent cream sauce. Just try to stop at one serving.
Sauce: 1 tbsp (15 mL) butter 1/2 cup (125 mL) minced shallots 1 tbsp (15 mL) grainy mustard 1 tbsp (15 mL) prepared hot horseradish 1/4 tsp (1 mL) each salt and fresh cracked pepper 1/2 cup (125 mL) 1 cup (250 mL) 1 tbsp (15 mL )
beef broth heavy cream chopped fresh chives
Directions: Preheat oven to 325˚F (160˚C). Rub with oil, salt and fresh cracked pepper. Heat a large heavy pan over high heat. Sear tenderloin on all sides just to brown, about 1 min per side. Arrange on a rack over a rimmed baking sheet or roasting pan. Transfer to oven and roast until meat thermometer registers 145˚F (63˚C) for
medium-rare, about 30 to 40 min. Transfer to a cutting board to rest for 15 min while making the sauce; internal temperature will go up 5˚F (3˚C) in this time. In skillet, melt butter over medium-high heat. add shallots and cook until tender and golden, about 8 min Stir in mustard and horseradish, salt and pepper. Whisk in beef broth and any juices from roast and cook until reduced by half, about 3 min Stir in cream and bring to boil, cook until it starts to thicken, about 5 min Whisk in chives and serve immediately with sliced beef and preferred sides. Makes 8 servings. Chef’s Chef’s Tip: It is recommended to sear this lean cut of meat on the outside before slow roasting to retain the moisture. Be sure to completely rest the roast before slicing; this will keep the juices locked in and keep the meat tender.
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Ingredients 3 lb (1.5 kg) Ontario beef tenderloin, trimmed & tied at regular intervals 1 tbsp (15 mL) olive oil 1 tsp (5 mL) each coarse salt and fresh cracked pepper
BALSAMIC POT ROAST
A simple dinnertime classic, Ontario rib roast is slow cooked in a vegetable medley and spiced balsamic sauce until it’s melt-in-your mouth tender. Adding a yummy twist, the vegetables are then puréed and poured over the finished roast, locking in all the great flavours and nutrients. Ingredients: 4 lb (2 kg) Ontario boneless blade or cross rib beef roast 2 tbsp (30 mL) all purpose flour 2 tbsp (30 mL) vegetable oil 1-1/2 cups (375 mL) chopped onions 1 cup (250 mL) chopped celery 1 cup (250 mL) chopped carrots 3 cloves garlic, minced 1 tsp (5 mL) salt 1 tsp (5 mL) cracked black pepper 1 tbsp (15 mL) tomato paste 1/4 cup (50 mL) balsamic vinegar 1 28 oz (796 mL) can diced tomatoes 1 cup (250 mL) beef broth 2 sprigs fresh thyme 1 sprig fresh rosemary 2 bay leaves 1/4 cup (50 mL) fresh parsley
Directions: Preheat oven to 325˚F (160˚C). Pat meat dry and sprinkle with flour, shaking off any excess. In Dutch oven or heavy saucepan, heat oil over medium-high heat; brown beef all over, about 8 min. Transfer to plate. In same Dutch oven or saucepan over medium heat add onions, celery, carrots, garlic, salt and pepper. Cook, stirring often, for 5 min. Stir in tomato paste; cook one minute. Add balsamic vinegar, scraping any brown bits from the bottom of the pan and let vinegar reduce by half. Add tomatoes, broth, thyme, rosemary and bay leaves; bring to simmer. Return beef to pan, cover; cook in oven, turning every half hour, for 2-1/2 to 3 hours. Remove roast with tongs and transfer to platter; keep warm. Remove bay leaves and thyme and rosemary stems from sauce. Pour remaining cooking liquid in blender; process until smooth and serve over roast. Sprinkle with parsley. Makes 12 servings. Recipe courtesy of:
Recipe courtesy of:
Braised Veal with Mushroom and Herb Stuffing This tender, juicy roast serves 12 making it a delicious and healthy option for a holiday feast or Sunday dinner.
Veal: 3 lb (1.5 kg) boneless Ontario veal roast 1/2 tsp (2 mL) each coarse salt and fresh cracked pepper 1 tbsp (15 mL) olive oil 1 medium onion, chopped 1 celery stalk, chopped 1 carrot, chopped 2 sprigs each, flat leaf parsley, thyme and rosemary 1 bay leaf 1 cup (250 mL) dry white wine 2 cups (500 mL) chicken broth Directions: In a large, non-stick skillet, heat oil and butter over medium-high heat. Add shallots and cook until translucent, about 3 min. Add mushrooms and sprinkle with salt and pepper. Cook until there is no more liquid,
about 6 min. Sprinkle with thyme. Pour in white wine and cook until liquid evaporates, about 3 min. Remove from heat and cool completely. Preheat oven to 350˚F (180˚C). Slice roast halfway through lengthwise, opening like a book. Flatten slightly. Spread the mushroom mixture down the center of the roast, close roast and tie with kitchen twine to secure. Rub outside of roast with salt and pepper. In large Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove and set aside. Add onion, celery and carrots and cook just until tender and starting to brown. Add parsley, thyme, rosemary and bay leaf and pour in wine. Place roast over top of vegetables and bring to a simmer. Cover with lid or foil and transfer to oven for about 40 min. or until the internal temperature reaches 145˚F (63˚C). Transfer veal to cutting board and let rest for 30 min. before slicing. Return Dutch oven to stovetop. Skim any fat from the top. Pour in broth and bring to boil. Cook for 10 min. Remove any stems and transfer the sauce to a blender. Process until smooth. Makes 12 servings.
Ingredients: Stuffing: 1 tbsp (15 mL) olive oil 1 tbsp (15 mL) butter 1/2 cup (125 mL) minced shallots 6 cups (1.5 L) finely chopped mushrooms 1/2 tsp each coarse salt and fresh cracked pepper 1 tbsp (15 mL) fresh thyme leaves 1/2 cup (125 mL) dry white wine
Veal Medallions with Apple Balsamic Sauce
Tender Ontario veal is nestled and cooked in a delicious apple balsamic sauce. Serve with mashed potatoes to soak up the wonderful juices. Ingredients: 1 lb (454 g) Ontario veal tenderloin 1 tsp (5 mL) each coarse salt and fresh cracked pepper, divided 2 tbsp (25 mL) butter 1 large onion, sliced 2 cloves garlic, minced 1 tart apple, cored and sliced 1/2 cup (125 mL) dry white wine 1 tbsp (15 mL) each fresh thyme and rosemary 1 cup (250 mL) chicken broth 2 tbsp (25 mL) good quality balsamic vinegar
Directions: Pat veal dry. Slice crosswise into 8 pieces, flatten slightly and sprinkle with half of the salt and pepper. In large, non-stick skillet, heat butter over mediumhigh heat. Brown veal medallions on both sides, about 3 min per side. Transfer to plate. Add onions to pan. Cook until tender and golden brown, about 5 min, lowering heat if necessary. Add garlic and apples and cook just until apples start to brown, about 3 min. Stir in wine, scraping up any brown bits from the bottom of the pan. Sprinkle with remaining salt and pepper, thyme and rosemary. Stir in chicken broth and vinegar. Nestle veal into sauce and cook until veal is desired doneness, about 5 min. Serve sauce over veal. Makes 4 servings. Recipe courtesy of:
Ontario Pork NAME
Pork Tourtiere Ingredients: 2 lbs (1 kg)
ground Ontario pork minced onion
3/4 tsp (3 mL)
1/2 tsp (2 mL)
each celery salt, ground gloves
1/4 tsp (1 mL)
ground black pepper
1 cup (250 mL)
alcoholic or non-alcoholic beer
2 tbsp (30 mL)
1 cup (250 mL)
soft bread crumbs
pastry for 10-inch two crust pie
Remove from heat; stir in parsley and bread brumbs. Cool to lukewarm, if necessary, adding more bread crumbs. Line 10-inch pie plate with pastry then spoon in pork mixture. Cover with the crust. Bake in a preheated 400째F (200째C) oven 30 to 35 min or until pastry is golden brown. Serve hot or cold with baked beans, pickled beets, and/or coleslaw.
Recipe courtesy of:
1 cup (250 mL)
Directions: In a large skillet over medium heat, brown pork and onions. Stir in seasonings and beer and simmer, uncovered, over medium-low heat for 20 min.
Roast Rack of Pork with Rosemary and Goat Cheese Ingredients: 3 lb (1.5 kg) Ontario pork rib roast 1 Tbsp (15 mL) pure maple syrup 2 Tbsp (30 mL) Dijon mustard, divided 1 tsp (5mL) ground black pepper 1 Tbsp (15 mL) butter 1/2 cup (125 mL) finely chopped onion or shallots 2 Tbsp (30 mL) minced garlic 1 Tbsp (15 mL) chopped fresh rosemary 1 cup (250 mL) dry white wine 1/3 cup (75 mL) soft goat cheese Directions: Pre-heat oven to 350°F (180°C). Whisk together maple syrup, one tablespoon (15 mL) Dijon mustard and pepper in a small bowl. Place pork rack in an oven-proof skillet. Brush some of the maple syrup glaze over the pork and roast, brushing with glaze every 15 min., for about 1 ¼ hours, or until an internal temperature of 155°F (68°C) is reached. Remove pork roast and tent with foil. Allow roast to rest for at least 15 min. while you’re making the sauce. Pour off fat from skillet and discard. Place skillet over medium-high heat and melt butter. Add onions and garlic and sauté for about 1 min. Add rosemary and increase heat to high.
Add white wine and bring to a boil. Continue boiling for about 3 min., or until there’s about 1 cup (250 mL) of liquid left. Whisk in remaining mustard, goat cheese, and any juices that have collected around the resting roast. Remove from heat once the sauce has begun to thicken. Carve roast between ribs; serve on a small pool of sauce. Garnish with chopped chives if desired. Makes 8 servings. Chef’s Chef’s Tip: If you don’t have an oven-proof skillet, roast in a baking tray or dish. Use some of the wine to swish around the tray to take advantage of the tasty brown bits and juice; add this to the sauce at the end. Chef’s Tip: If you don’t like goat cheese, use whipping or sour cream.
Recipe courtesy of:
Herbed Cranberry Chicken SautÉ Put the leftover cranberry sauce from the holiday dinner to yummy use in this speedy sauté. By sprinkling “stuffing” seasonings over the chicken, you’ve added yet another holiday taste.
Garnish: 1/2 tsp (2 mL)
hot sauce, parsley, fresh, or green onion(s), chopped
Directions: Melt the butter in a large, wide frying pan set over medium-high heat. Add the chicken and cook until golden, from 3 to 4 min a side. Pour the broth or red wine or orange juice over the chicken and reduce the heat to medium-low. Cover and cook 4 min for breasts, and 3 min for thighs. Add the cranberry sauce to the broth.
Evenly sprinkle the sage and thyme over the chicken. If using hot sauce, add to the sauce and stir as best you can. Then turn the chicken. Adjusting heat and continue cooking, so sauce barely simmers. Cook until chicken feels springy when pressed and meat thermometer reads 165°F (74°C), about 4 to 5 min. Remove chicken to a plate and increase the heat to mediumhigh. Boil sauce gently, stirring constantly, until it reaches the desired consistancy. Pour over chicken and sprinkle with fresh parsley or green onions. Makes 4 Servings.
Recipe courtesy of:
Ingredients: 2 tsp (10 mL) butter 4 boneless, skinless Ontario chicken breasts or 8 boneless, skinless chicken thighs 1/2 cup (125 mL) chicken broth or red wine or orange juice 1/2 cup (125 mL) cranberry sauce, whole berry 1 tsp (5 mL) sage, dried or poultry seasoning 1/2 tsp (2 mL) thyme, dried
Christmas Truffle Chicken Ingredients: 2 (1 1/2 - 2 kg) whole Ontario chicken 8 sprigs fresh thyme 6 cloves garlic 6 slices black truffle 1/4 cup (60 mL) olive oil 1/2 cup (125 mL) white wine 1 cup (250 mL) chicken broth 1 tsp (5 mL) truffle oil 1 tsp (5mL) each coarse salt and fresh cracked pepper
Directions: Preheat oven to 425째F (225째C).
clear when thickest part of thigh is pierced, about 60 min, or until a meat thermometer, inserted between the breast and thigh, reads 185째F (85째C). Transfer chickens to a platter, loosely cover with foil and allow to rest for approximately 15 min. Meanwhile prepare sauce; place roasting pan over medium-high heat and add white wine to deglaze pan, scraping up the brown bits with a wooden spoon. Once the wine has evaporated, stir in the chicken stock and bring to a simmer. Cook for 3 min, or until the pan sauce has thickened slightly.
Sprinkle chickens inside and out with salt and cracked black pepper.
Stir in the truffle oil and season with salt and pepper. Carve the chicken and serve with the pan sauce.
Divide thyme sprigs and garlic cloves and stuff into cavities.
Make 8 servings.
Run fingers between skin and meat on breast to loosen being careful not to tear the skin. Arrange truffle slices under skin and rub olive oil over skin. Place chicken in roasting pan and transfer oven, set on middle rack. Roast chickens until juices run
Recipe courtesy of:
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