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Thursday, 17 July 2014



This month's brief from Turkey Farmers of Canada was to create a delicious recipe for the barbeque or grill. Turkey cuts are fantastic for everyday and special grilling, and indeed, one of my first recipes for them was this delicious Tandoori Turkey.

I wanted to go a little off beat for this recipe and my inspiration struck when I was chatting with my friend Jamie, also known as Cook With Sumo. Jamie was, ahem, yakking about his famous Yakitori Chicken and Miso Yakitori Potatoes, and I, being the opportunist that I am, immediately saw the potential of that yakitori tare (sauce). I love Japanese food, especially Jamie's cooking, and it was a cool opportunity to do something different from my usual.

Jamie and I threw around some ideas for how we could adapt the recipe using turkey cuts. He mentioned that yakitori essentially used all parts of the bird, and there was no reason why I couldn't use anything that grabbed my fancy. Jamie uses thigh meat, but I wanted to keep the recipe simple, so I used breast fillets instead. Jamie also cuts his meat into smaller cubes, and you can certainly do that if you're making traditional yakitori. I sliced the turkey fillets in half, because I wanted to keep them moist on the grill. It certainly worked brilliantly, and we loved the delicious sweet/ salty/ umami taste of this turkey yakitori. 


Before I link to the recipe, I just wanted to talk through ingredients. The ingredients for the yakitori tare were not difficult to source. I found all of them in Superstore, including mirin, which can sometimes be a little difficult to find. If you can't find any of these in your local supermarket, then you'll definitely find them in an Korean or Asian supermarket. Jamie recommended a few brands, which I am listing here, but feel free to go with your own taste. 

Shoyu, or Japanese Soy Sauce - Jamie recommends Kikkoman or Tamari.
Sake - Gekkeikan, most liquor stores will have it. Or Sho Chiku Bai.
Mirin - Kikkoman or Mizkan/ Mitsukan (I used Mitsukan)

In his recipe, Jamie makes the sauce from scratch using bones. You can also do that, if you have a roast turkey carcass. In my recipe I've used broth, again, you can use chicken or turkey.  

Another note, when reducing the sauce, make sure you keep stirring it, every so often, as you don't want to burn it. I actually burnt my first batch, so was very careful the second time... what can I say, you have learn from experience :)

So what are you waiting for? Head on over to the Tasty Turkey website to download your recipe now!

Click for the recipe - Turkey Yakitori


And as usual, if you have any questions, mosey on back and I'll be more than happy to answer them for you :) Enjoy!

Saturday, 12 July 2014


As you know, I also write and develop recipes over at The Kitchn. I thought I'd share what I've been up to in the last few months. These spiced cucumber sticks are an all time favourite street food in India. They are easy to put together, and are a healthy snack, with their hints of salty, tangy, spicy chaat masala. Make your own chaat masala or use store bought. Either way, you'll love them. 

 

Recipe: Spiced Cucumber Sticks with Chaat Masala

Recipe: Chaat Masala 



Avocado lassi - another all time favourite in our house. I grew up with avocado trees in my front garden, and I still blanch every time I pay a buck a fruit. Read all about my tropical childhood and check out this recipe that my mom used to make for us after school. 

 

Recipe: Avocado Lassi



My first recipe for The Kitchn was this classic Rajmah Chawal, or Red Kidney Bean Curry with Saffron Rice. This rustic dish is found everywhere in India, and its a filling, hearty dish, that is beloved everywhere. Its a staple in our household, as its easy to put together and also goes well with cous cous, bulgur wheat or plain rice.

 

Recipe: Rajmah Chawal  

 

Enjoy!

Monday, 30 June 2014

Recipe for Mango Sangria With White Zinfandel and Lychee Liqueur

School's out and I've been enjoying every moment of summer. Last week I made ice cream on live TV. Yes really, and if you don't believe me the proof, they say is in the pudding (ok, ok, that was a bad pun)... right here.

CTV Morning Live

The ice cream was pretty good, and you can find the recipe for the Saffron and Rosewater Kulfi here.

Now back to the mangoes. Yes, this is another mango post, but no apologies. There's probably just about one week or so, of mango season left, and I am taking full advantage of it. Every summer it feels like this blog gets a theme... two summers ago, it was ice cream, last year popsicles ruled and this year it seems to be cocktails.

My mango lime margaritas were a huge success, and so my friend Jamie, also known as Cook With Sumo, came up with this brilliant idea of making mango sangria, a riff on his recipe for peach sangria. Knowing me and fruity cocktails, I was all over this one [Jamie disowned it after I tinkered with this recipe, so I've been told to include this disclaimer :)]

Jamie's original version included peach schnapps or peach brandy, but I happened to have lychee liqueur in my cupboard (don't ask!) so I used it instead. Must admit it was pretty delicious in this sangria. 

Friday, 27 June 2014

     Credits: Pascal Ratthé, reproduced with permission from Cavalia. 

If you live in Edmonton, you can't have missed all the advertising for Cavalia's newest production, Odysseo. I am hugely thrilled to be partnering with them in several ways over the next few weeks. I'll be doing a behind-the-scenes look at the production, from the point of view of a food blogger, which I am really chuffed about. 

To kick off all the excitement, I have a fabulous giveaway to all my readers based in Edmonton (and those willing to travel here for the show.) One lucky winner will win two tickets to a showing of Odysseo, on a date of their choice (depending on availability).

Check out the rules below. I have created a Rafflecopter giveaway, and you have a few ways to enter. The giveaway runs until the 9th of July, and the winner will be notified then. The Cavalia box office will be in touch to confirm your show choice if you are the winner. 

Good luck! 

Friday, 20 June 2014


The day I discovered elderflower cordial is probably one of the best days of my life. I was at a summer picnic, hosted by one of my professors in his beautiful house in the English countryside. It was a hot, sunny summer day, one of those gorgeous days that, as every Brit knows, come only once in a blue moon. Prof's garden backed out on to lovely, green, cool woods, and it was like every single one of my memories of all those English storybooks I read as a kid come alive.

Everyone was outside in the garden. The table was loaded with cakes, summer strawberries, cream, small sandwiches and (I got wickedly excited when I saw this) ginger beer. There were also pitchers of elderflower cordial, and the first time I tried this fragrant, floral, tangy, quintessentially British drink, I was hooked.

And, to make things even better, one of my absolute favourite British chefs comes up with this.  No stopping me now.