Montreal Steak Rub

Schwartz’s traditional Montreal Steak rub

Servings

4

Ready In:

5min

Good For:

Mains

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About this Recipe

By Foodista 

Montreal steak rub is apparently the only way to have your steak when you are in town. It was created in 1940s and 1950s at Schwartz’s deli. The story goes that Schwartz’s broilerman named Morris “The Shadow” Sherman began adding the deli’s smoked meat pickling spices to his own rib and liver steaks. Soon the customers were asking for it as well. Eventually it was so popular that it became the norm in Montreal delis and steakhouses.

You can purchase the seasoning directly from Schwartz’s but we could not find it in our local supermarket so we made our own. The recipe comes from Foodista.

We cooked steaks covered with the rub on the barbecue and served with a salad. Quite tasty. The rub did not overwhelm the steak, instead the flavours came through in stages improving the overall experience. We have some left over and will be using it in the future. Yum!

Ingredients

  • 2 tbsp paprika
  • 2 tbsp crushed black pepper
  • 2 tbsp kosher salt
  • 1 tbsp granulated garlic
  • 1 tbsp granulated onion
  • 1 tbsp crushed coriander
  • 1 tbsp dill
  • 1 tbsp crushed red pepper

Step by Step Instructions

Step 1

Put the ingredients in a glass jar and shake well to combine.

Step 2

 Rub on to your steak and cook to your liking.

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Beaver Tails

Beaver Tails

These are doughnuts resembling beaver tails are fabulous as a warming snack in the winter.

Servings

8

Ready In:

2 hours

Good For:

Desserts

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About this Recipe

By Great Canadian Cookbook

I’ve been wanting to make beaver tails for such a long time, but the Canadian Grand Prix is in the summer and these have never seemed appropriate to make. We took advantage of a miserable weekend in February to these and we were not disappointed. Although the recipe says it takes 2 hours, most of that is rising time.

Thank you to Great Canadian Cookbook for this recipe.

 

Ingredients

  • 1/4 cup warm water
  • 8g packet or 2 1/2 tsp active dry yeast
  • 1/2 cup milk, warmed
  • 2 tbsp butter, melted
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp vanilla 
  • 1 egg
  • 2 1/2 cups bread flour
  • 1 litre vegetable oil, for frying 

Cinnamon Sugar

  • 1 cup sugar 
  • 1 tbsp cinnamon

Step by Step Instructions

Step 1

In the bowl of a stand mixer combine the warm water, warm milk, yeast and 1 tsp sugar. Let stand until foamy, about 10 minutes.

Step 2

Add melted butter, sugar, salt, vanilla and eggs. Give everything a good mix together. Add flour and mix with the dough hook (or with a wooden spoon if you’re not using a mixer) and mix until the dough comes together and no longer sticks to the sides of the bowl. Knead for about 6 minutes in the mixer and 10 minutes by hand, until the dough is smooth, silky. Use extra flour if dough is sticky.

Step 3

Place dough in a lightly oiled bowl and cover with a damp towel. Leave to rise until doubled in size, about 1 hour.

Step 4

Punch down dough and place onto a lightly floured counter top. Shape into 8 equal sized pieces. Using a rolling pin, roll out each piece of dough into an oval shape. If you like, score a crisscross pattern in the top of dough.

Step 5

Place on a lightly floured baking sheet and leave to rise, covered, for 30 minutes or until doubled in size.

Step 6

Make cinnamon sugar by combining sugar and cinnamon in a large bowl.

Step 7

Heat a large wide pot with about two inches of oil. Heat to 350F/176C. If you don’t have a thermometer, check the oil’s temperature by tearing off a small piece of dough and see if it sizzles and floats to the surface. Keep a close eye on the oil, adjust temperature as needed to prevent it from getting too hot. If you see it smoking or crackling take off the heat to cool down before frying.

Step 8

Fry your doughnuts on each side for 30-60 seconds until they are golden brown. Dunk immediately in cinnamon sugar or top with lemon and sugar, Nutella, jam or my favourite, maple syrup!.

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Slow Cooker Ham with Beer and Maple Syrup

Slow Cooker Ham With Beer And Maple Syrup

Melt in the mouth ham with beer and maple syrup

Servings

8

Ready In:

10-12 hours

Good For:

Mains

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About this Recipe

By SOS Cuisine 

This recipe was a great find. Although it is called ‘Slow Cooker Ham with Beer and Maple Syrup’ we managed to improvise and used normal oven to replace the slow cooker.

We boiled the gammon whilst eating breakfast then popped it in a pot with the rest of the ingredients and into the oven for the rest of the day. The house smelt delicious and it was a pleasure to be the one who had to go and baste it every now and again.

After the twelve hours the gammon basically fell apart and we scoffed it with some parsnip and potato mash, cabbage and carrots. The kids demanded that we have this every week so I’ll take that as a thumbs up.

Thanks SOS Cuisine for the recipe – it was super simple. There are lots of other variations out there though so find one that suits your taste buds.

Ingredients

  • 1.4 kg smoked ham (whole), toupie or picnic type, rind removed
  • 1 tbsp mustard powder
  • 330 ml beer (lager)
  • 125ml maple syrup
  • to taste ground pepper

Step by Step Instructions

Step 1

Put the ham in a large pot then cover with cold water. Bring to a boil then simmer 10 min. (This optional step reduces the saltiness of the ham). Drain well.

Step 2

Transfer the ham to the ceramic cooking pot, then add the remaining ingredients. Cover the slow cooker with the lid and cook on ‘high’ for 7-8 h, or cook at ‘low” for 10-12h, until the meat is so tender that falls apart when inserting a fork.

Step 3

Add a little pepper then serve.

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Boiled Fruit Moose Cake

Boiled Fruit Moose Cake

This moist boiled fruit cake copes well with being Moose shaped! Happy Canada Day!

Servings

10

Ready In:

1 hour 50min

Good For:

Dessert

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About this Recipe

By Big Oven 

So I have a confession to make, I saw this incredible Moose cake mould in Ikea and couldn’t resist it! It seemed the most obvious thing to make for Canada, but the question was ‘what sort of cake should I bake?’

I thought I’ll try it out first with a strong and sturdy cake to see how easy it is to use the mould so I thought how about a boiled fruit cake recipe. I did a bit of digging and low and behold Canadians love boiled fruit cake too. Here is a recipe from Big Oven.

I ended up making our tried and tested family favourite from The River Cottage Handbook No.8 by Pam Corbin called Boil and Bait Fisherman’s cake and lasts for several weeks in an airtight container. The cake cooked a little too well as it was quite shallow but the moose shaped result was impressive.

Believe it or not Boil and Bait cake is the number one cake in this house!

Top tip: It pairs brilliantly with Caerphilly or some crumbly Cheshire cheese.

Ingredients

  • 125g unsalted butter
  • 125g light brown muscovado sugar
  • 1 tbsp golden syrup or honey
  • 125ml milk
  • 200g california raisins
  • 150g dried apricots, cut into 5-6 pieces each
  • 150g dried figs, cut into 6-8 pieces each
  • 2 free range eggs, lightly beaten
  • 250g self-raising flour

Step by Step Instructions

Step 1

Lightly grease an 18cm deep round and line with baking parchment. Alternatively use an ikea elk mould and grease well!

Step 2

Put the butter or oil, sugar, syrup or honey, milk and dried fruit into a pan with 125 ml of water. Stir over a gentle heat until the butter has melted and the ingredients are well combined. Simmer for about 15 minutes, until the mixture is slightly thickened and a soft caramel colour, stirring from time to time to prevent it sticking to the base. Remove from the heat and leave to cool for about 30 minutes.

Step 3

Pre-heat the oven to 170C. When the mixture is cool, stir in the beaten eggs and sift in the flour. Then, using a wooden spoon, beat together thoroughly until well combined.

Step 4

Spoon into the lined tray and use the back of the spoon to smooth the mixture evenly out. Bake for about 25 minutes – the slice should be golden brown.

Step 5

Spoon the mixture into the prepared tin, levelling it out with the back of the spoon. Bake in the oven for 60-70 minutes until the top is evenly browned and a skewer inserted into the centre comes out very slightly sticky. Leave the cake in the tin until cold before turning out.

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Saskatoon Berry Galette

Saskatoon Berry Galette

A giant puff pastry jam tart. Delicious!

Servings

6

Ready In:

1 hour 10min

Good For:

Dessert

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About this Recipe

By Pretty Life in the Suburbs 

OMG! This is awesome. Saskatoon Berry Galette is like a giant jam tart, lovely flaky puff pastry with a gooey berry mixture in the middle.

I found this recipe on the ‘A Pretty Life‘ blog. Jo-Anna’s uses her mum’s Saskatoon Berry Pie filling which is a mixture of Saskatoon berries and blueberries. Saskatoon berries are similar to blueberries but apparently they have a ‘wilder flavour’.

I could not find Saskatoon berries and given that blueberries are not universally popular in this family, I used mixed berries instead.

The recipe itself is super easy, make the jammy berry mixture, roll out some puff pastry, splodge the berries in the middle, fold over the edges and bung in the oven for 40 minutes. It looks and tastes amazing and requires very little effort, especially if you go for the more rustic look.

A quarter of the galette went at the kids tea tonight, I am hoping it will last two days, but no guarantee.

Ingredients

  • 4 cups saskatoon berries, or other berries
  • 1/4 cup water
  • 2 tbsp lemon juice
  • 3/4 cup caster sugar
  • 3 tbsp cornstarch
  • 1 packet all butter puff pastry
  • for dusting caster sugar
  • for dusting cinnamon

Step by Step Instructions

Step 1

Preheat the oven to 230 C

Step 2

In a saucepan, mix together the berries, water and lemon juice and simmer for 10 minutes over low-medium heat.

Step 3

In a separate bowl, mix together the sugar and cornstarch.

Step 4

Then add the sugar/flour mix to the berries and combine.

Step 5

Simmer until the mixture slightly thickens. Then set aside to cool.

Step 6

Line a cookie sheet, with a piece of parchment paper. Lightly flour the parchment paper (I actually used icing sugar instead of flour), then roll out the puff pastry to loosely form a circle shape. It doesn’t have to be perfect, this is a rustic pie remember!

Step 7

Place the berry filling in the centre of the pastry sheet. Note: If you think that there might be too much filling for the pastry, don’t add it all.

Step 8

Fold the edges of the pastry over to cover the outer edge of the fruit pile. Overlap as needed. You’ll have to move quick because the filling is liquid-y.

Step 9

Sprinkle cinnamon and sugar on to the pastry.

Step 10

Place the galette into the oven, then immediately TURN DOWN the heat to 190 C. Bake for 40 minutes, or until the pastry is golden brown.

Step 11

When the galette is done baking, remove it from the oven. Let your galette sit for about 10 minutes before serving. Serve slightly warm with ice cream or whipping cream!

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Grilled Triple Citrus Salmon

Grilled Triple Citrus Salmon

Beautifully delicate grilled citrus salmon

Servings

4

Ready In:

22min

Good For:

Mains

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About this Recipe

By Alyssa Rivers, The Recipe Critic 

Grilled triple citrus salmon did not disappoint, this recipe combines lime, lemon and orange juice with some marmalade and soy sauce to create a delicious glaze. The recipe I found suggests you should grill it on a cedar plank, but you may have noticed there is no cedar plank in my photo. We don’t have any so I used a griddle pan instead.

Grilled triple citrus salmon is fairly quick to make and healthy too (which will allow you to have a larger slice of the Saskatoon berry galette). The glaze did not overwhelm the fish and we served it with new potatoes and salad.

I am really enjoying our main courses this season, we have found some real keepers which are quick to make. Thank you to The Recipe Critic for this one.

Enjoy!

Ingredients

  • 4 piece skin-on salmon fillet
  • 1/4 cup orange marmalade
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • 2 cloves minced garlic
  • 3 tbsp soy sauce
  • 1/4 cup brown sugar
  • 1 tbsp cornstarch
  • 1 tbsp water

Step by Step Instructions

Step 1

In a medium saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, soy sauce and brown sugar.

Step 2

In a small bowl, whisk together cornstarch and water. Slowly stir into the marinade and bring to a boil over medium high heat until the mixture starts to thicken. Remove from heat.

Step 3

Lay salmon skin side down on cedar planks (or well oiled grill) and season with salt and pepper. Brush half of the marinade onto the tops of the salmon and grill over medium high heat for 12-15 minutes.

Step 4

Transfer the salmon to plates and brush with the reserved glaze. Enjoy!

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Montreal Smoked Meat Sandwich

Montreal Smoked Meat Sandwich

A super-quick delicious sandwich

Servings

1

Ready In:

5min

Good For:

Mains

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About this Recipe

By Lady & Pups

Montreal Smoked Meat Sandwich is based on slow cooked beef covered in Schwartz’s steak rub. It will remind you of the classic New York pastrami bagel but has a slightly different twist. I found two different recipes for this, the first one took a number of days to make and the second one only 7 minutes!

Given that time is precious I went for the quicker option, however I did create my own smoked meat thanks to Waitrose’s new 30 minute pre cooked meals. My elder child has suddenly decided he does not like ‘pizza’ cheese, only cheddar cheese, so these little sandwiches were not too popular with him, however the rest of us scoffed them.

If you can source your own pastrami they are a delicious quick lunch snack. For the long recipe check out Lady & Pups or for a considerably shorter one try Alisha Enid.

Ingredients

  • 1 italian bun
  • 75g montreal style smoked meat
  • 1/8 cup mozzarella cheese, shredded
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 2 slices dill pickle

Step by Step Instructions

Step 1

Cut bun in half, and toast under the grill until golden. Spread the mayonnaise and Dijon on each side, and set the top of the bun aside.

Step 2

Add meat to the bottom half, followed by the cheese and grill until the cheese is melted and bubbly.

Step 3

Remove promptly and add the pickles on top, then place top of bun back on… enjoy!

Step 4

Or you can skip the grilling and make a cold sandwich.

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Poutine

Poutine

The weirdly wonderful combination of chips, cheese curds and gravy!

Servings

2

Ready In:

15min

Good For:

Mains

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About this Recipe

Ask someone to name Canada’s national dish and they will immediately say ‘Poutine’. Poutine is not only the national dish, it is also from Quebec, so having spent years avoiding this dish it was finally time to give it a shot.

You may ask why I had been avoiding it? To me, there was something about cheese curds and gravy with chips that seemed wrong. Why would you put chips with gravy? And who on earth thought to put cheese curds in there? And what exactly are cheese curds?

So all I had to do was find three ingredients. Chips – check, gravy – check and cheese curds. Mmm cheese curds or ‘squeaky cheese’. Not easily sourced in your local supermarket but I did eventually find a tub of soft jersey curds. I wondered if they were supposed to be soft for the recipe but I had to make do with what I could get my hands on.

So armed with my three ingredients I made Poutine. And how wrong was I?! I take it all back – not only was it bizarrely deliciously, think chips served in a creamy meat stew sauce, it only took 15 minutes to make. No wonder it is Canada’s favourite fast food.

Ingredients

  • 2 portions thin chips
  • 1 packet ready made gravy
  • 1 pack cheese curds

Step by Step Instructions

Step 1

Cook the chips as directed on the packet. We made sure ours were crispy rather than soggy. Takes about 12 minutes.

Step 2

Meanwhile heat the gravy through.

Step 3

When the chips are cooked, serve on to a plate, top with cheese curds and cover with gravy. Bon Appetit!!

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Pancakes and Maple Syrup

Pancakes and Maple Syrup

Blueberry pancakes, topped with crispy bacon and maple syrup

Servings

4

Ready In:

20min

Good For:

Breakfast, Mains

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About this Recipe

By The Accidental Vegetarian

 

Pancakes and maple syrup are a speciality in my sister’s house and as we were all together this weekend for our father’s birthday, she obligingly offered to make us all pancakes.

 

Not the traditional Shrove Tuesday pancakes but the North American blueberry kind, served with bacon and maple syrup on the side. It does sound odd, but to be honest when has adding bacon to anything ever harmed the overall taste?  – I think not.

 

So the pancake factory began at 7am on Sunday morning to feed 10 hungry mouths. The youngest ones were very pleased with the crazy breakfast that had all of their favourite things in (bacon, blueberries) although they were a little wary of the maple syrup at first. One declined, the other could not get enough. We ran out of mixture before we ran out of willing takers so I’ll give that a thumbs up.

 

Thanks big Sis. Here’s the recipe from the ‘Accidental Vegetarian’ recipe book. 

Ingredients

  • 200g self-raising flour
  • 1 tsp bicarbonate of soda
  • 50g caster sugar
  • egg
  • 50g unsalted butter, melted
  • 250ml milk
  • 125g cottage cheese
  • 225g blueberries
  • 1 small lemon, zest
  • for frying olive oil
  • to serve maple syrup

Step by Step Instructions

Step 1

Mix the flour, bicarbonate of soda and sugar together in a bowl.

Step 2

In a separate bowl, combine the egg, melted butter, milk and cottage cheese, then stir into the flour mix. Stir in the blueberries and lemon zest.

Step 3

Spoon some of the mixture into a lightly oiled warm frying pan and cook for 1 minute on each side until golden. Continue to make pancakes in the same way with the remaining mixture.

Step 4

Sit a few pancakes in a stack and drizzle with maple syrup, then top with bacon*

Note

*Added by my sister – not part of the original vegetarian recipe!

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