June’s Jollification

June's Jollification

We’re halfway through the year now and we hope you’re enjoying the spoils you received so far. Have you found a particular favourite? Be sure to share it with us on our Facebook page!

In this month’s box:

  • Almondina cookies: a tasty snack for any occassion!
  • La Belle Chaurienne filtered duck fat: 300 grams of 100% pure duck fat – Imported from France, a great replacement to butter or oil to in cooking. It’s used in our feature recipe and our double-up recipe this month! 
  • Olli Salamini is this month’s Meet the Maker feature!. These ready-to-eat, bite-sized salami morsels are perfect for snacking, travel or a quick and easy addition to any platter. No need to peel, simply open the package and enjoy!
  • Peacock Brown Rice Vermicelli: a great way to change up your regular noodle routine!
  • Olo Chipotle Paste in a Tube! Olo’s is a super convenient way to add smoky heat to your food! Refrigerate after use. Olo’s Chipotle Paste is best when used within 3 months after opening. Follow @olofoods on Twitter! Check out this month’s chef’s tip for using yourOlo Chipotle Paste.

Double Up Recipe!

Duck Fat Popcorn (thank you France!)

  • 5 tbsp. duck fat, divided
  • 1 garlic clove, smashed
  • 1 1”x2” strip orange zest
  • Fine salt, to taste
  • 1 tbsp. vegetable oil
  • 1/3 cup popping corn
  • Grated orange zest, to taste, for garnish
  • 1 tbsp. fresh thyme leaves, chopped finely

In a small pan, melt 3 tbsp. of duck fat with thyme leaves, garlic & orange zest over low heat. Allow to infuse for about 15 minutes. In a large pot heat vegetable oil & 2 tbsp. of duck fat over medium heat. Once the duck fat has melted, drop in 4 kernels of popcorn, put the lid on, and wait for the kernels to pop. When the kernels have popped, immediately remove the pot from the heat & add the rest of the popcorn. Wait thirty seconds, then put the pot back on the fire. Shake the pan every few seconds to make the unpopped kernels fall to the bottom of the pot. When popping slows to about 5 seconds between pops, remove from heat & pour popcorn into a large bowl. Remove the garlic clove & orange zest from the duck fat. Drizzle the infused duck fat over the popcorn, season generously with salt & orange zest.

Chinese 5 Spice

Chinese 5 Spice

Chinese Five Spice is a fragrant blend of ground cinnamon, cloves, fennel, star anise & Szechuan peppercorns. This versatile spice blend is used in both our Feature and Double Up (see below) Recipe  this month.

Slow Cooker 5 Spice Chicken

  • 2 cloves garlic, minced
  • 2 inches fresh ginger, grated 2 tbsp. vegetable oil
  • ½ tsp. toasted sesame oil 2 tbsp. soy sauce
  • 2 tbsp. brown sugar
  • 2 tbsp. 5 spice powder
  • 4 lbs. bone-in, skin-on chicken
  • 1 medium onion
  • 2 tbsp. rice wine

Combine garlic, ginger, oils, soy sauce, brown sugar & 5 spice in a small bowl. Stir until combined. Rub the spice mixture all over the chicken pieces. Place the onion in the bottom of the slow cooker. Pour the rice wine over the onion, then layer in the chicken pieces, closely packing them. Cover & cook on high for four hours.

Use tongs to remove the chicken from the liquid in the slow cooker & transfer to a baking sheet. Adjust your oven rack so that the top of the chicken will be 5 inches from the broiler. Broil on high for 5 minutes, or until the skin is brown & crispy. Keep a close eye on the chicken while it’s under the broiler, it can burn quickly. Serve with fresh green veggies & steamed rice.

Canned Quail Eggs

Canned Quail Eggs

Canned Quail Eggs - Featured in the July Missing Ingredient Box

These quail eggs are ready to eat and make a wonderful snack or hors d’oeuvres. These quail eggs can be sliced as a garnish for hors d’oeuvres or canapés and would make a wonderful hors d’oeuvres prepared as a devilled egg. Quail eggs are a unique garnish for ramen soup, are excellent on a traditional Ploughman’s Lunch and tossed in salads with bacon and arugula. We featured Quail Eggs is both our feature recipe and our double up recipe below!!

Salade Niçoise with Quail Eggs

Serves 4

  • 1 lb. baby potatoes, boiled & halved
  • ¼ cup Sherry vinegar
  • 12 Quail Eggs, halved
  • ½ lb. green beans, trimmed & blanched
  • ½ shallot, minced
  • 1 tbsp. chopped fresh thyme
  • salt & cracked black pepper
  • ¾ cup extra-virgin olive oil
  • 8 cherry tomatoes, halved
  • 1 head butter lettuce, leaves separated
  • 6 radishes, trimmed & quartered
  • 2 cans tuna packed in olive oil, drained
  • ½ cup nicoise olives
  • 2 tbsp. Dijon mustard

Whisk vinegar, shallot, mustard, thyme, ½ tsp. salt & pepper to taste in a bowl. Whisk in olive oil in a slow, stream until emulsified. Divide lettuce among 4 plates. Arrange potatoes, tomatoes, green beans, radishes, eggs & tuna on top-drizzle with dressing & top with olives.

Freshly seared tuna is fantastic in this salad if you have a fish monger near you. Buy the best quality you can find, season it with salt & pepper and pan sear it quickly, so it is still nice & rare in the center. After it has rested, slice it & serve it on top of the salad.

TIP: Make a double batch of the dressing, it keeps in the fridge for up to 2 weeks and is delicious on all kinds of salads.

Mackays Vintage Dundee Marmalade

Mackays Vintage Dundee Marmalade

The original marmalade, still made in copper pans. Made in the Dundee area of Scotland – the home of marmalade. A thick cut, dark marmalade. Made with a thick cut peel. Delicious on toast or for cooking!

Mackays Vintage Dundee Marmalade - Featured in the June Missing Ingredient Box

Grilled Duck with Orange Sauce

  • ¾ cup orange juice, plus 2 tablespoons
  • ¾ cup chicken broth
  • 1 cup Dundee Vintage Orange Marmalade
  • 1 tbsp. cornstarch
  • 4 duck breasts
  • 1 tbsp. paprika

In a small saucepan, combine orange juice, chicken broth, and marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.

While sauce is simmering, heat a grill to medium-high heat. Season duck on both sides with salt, pepper & sweet paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.

If duck isn’t something you can easily find, this sauce is delicious over grilled chicken or pork. 

Well Seasoned Greek Seasoning

Well Seasoned Greek Seasoning

A tasty blend of lemon, garlic, red pepper, oregano & other herbs & spices.

To make a Greek salad dressing: Mix 2 tpsp. seasoning with 2 tbsp. water, let stand 5 minutes. Add ½ cup of your favorite olive oil,  1/3 cup red wine vinegar, plus 1 tsp. sugar if desired. Use to dress a chopped vegetable salad, tomato  and red onion slices sprinkled with crumbled feta cheese and chopped olives or use as a marinade for veggies before you grill them.

Well Seasoned Brand Greek Seasoning - Featured in the May Missing Ingredient Box

Papayiannides Tomato & Olive & Ouzo Sauce

Papayiannides Tomato & Olive & Ouzo Sauce

Made fresh on the island of Lesvos in Greece. Mr. Papayiannides uses only peak of the season produce in his tomato sauce. The addition of ouzo, made in the same village, takes this sauce over the top.

Papayiannides Tomato & Olive & Ouzo Sauce is featured in both our Feature Recipe and our Double-Up Recipe (seen below)!

Ratatouille with Chick Peas

  • 3 tbsp. extra virgin olive oil
  • 3 cloves garlic, roughly chopped
  • 1 large onion, sliced
  • 2 red bell peppers, seeded & diced
  • 3 tomatoes, cored & diced
  • 1 jar Tomato & Olive & Ouzo Sauce
  • 2 Japanese eggplants, diced
  • 2 medium zucchini, diced
  • ¼ cup parsley roughly chopped
  • ¼ cup basil roughly chopped
  • 1 can of chick peas, drained
  • 4 sprigs thyme – fresh
  • 1 tsp. salt & black pepper to taste

In a heavy bottomed pot & sauté garlic over medium heat until very fragrant. Reduce heat to low, add onions & bell peppers. Cover with a lid & let the onions wilt, stirring occasionally to prevent burning. Remove the lid & sauté the vegetables until all the water released has evaporated & the onions start to brown. Add tomatoes, cover with the lid, & simmer until tomatoes have released a lot of liquid. Add tomato sauce, eggplant, zucchini, chick peas, parsley, basil, thyme, salt & pepper.

Stir to combine,cover with a lid & cook until tender about 40 minutes, stirring occasionally. When the vegetables are soft, remove the lid & let the ratatouille continue to simmer until the excess liquid has evaporated & the stew is thick. Adjust the salt and pepper to taste & serve.

Meet the Maker: February 2015

Meet the Maker: February 2015

Karla’s Specialteas
“Loose Leaf Teas and Tea Wares.”

Karla’s Specialteas is committed to providing only the freshest natural and organic loose leaf teas. Working with wonderful small, local organic producers and wild craft herbs to include in their blends whenever possible. February’s delivery told you to visit the website for a delicious recipe using Karla’s Specialteas and here it is:

Tea Crème Brulee

  • 2 cups of whipping cream
  • 1 Tbsp. vanilla extract
  • 2 tbsp. loose tea
  • 5 whole egg yolks
  • ¾ cup sugar
  • Extra sugar for topping

Preheat your oven to 325 degrees. Combine the vanilla, cream & tea in a heavy saucepan and simmer over medium-low heat for 10 minutes. When it starts to simmer turn off the heat & let it steep.

Meanwhile, put a kettle on to boil water.

In a bowl, whisk together egg yolks & sugar until they become thick & pale yellow in colour. Once the tea has steeped in the cream for ten minutes, strain the cream into a clean bowl, discarding the tea. Very slowly drizzle the warm cream into the egg yolks whisking to combine. Place four crème brûlée ramekins on a rimmed baking sheet. Divide the mixture evenly among the ramekins.

Place the baking sheet in the pre-heated oven & pour the boiling water from the kettle into the bottom of the sheet pan until it reaches half way up the sides of the dishes. Bake for 30-40 minutes or until set. The custard will be quite wobbly and will jiggle from side to side but should not be liquid in the centre.

Remove the ramekins from the pan & cool on a cooling rack until cool enough to touch. Cover with plastic wrap & refrigerate for at least 2-3 hours.

When you are ready to serve the crème brûlée, take the ramekins out of the fridge, uncover them & sprinkle an even layer of sugar over the whole surface & tap out any excess sugar. Ignite a culinary torch & hold it near the ramekin so the flame is parallel to the surface of the custard. You want the heat from the flame to be very close to the sugar so it caramelizes, but not directly in contact with it or it will burn. Move the torch around the surface of the custard in a slow, even motion so as not to burn the sugar. Caramelize the surface of all four crème brûlées. Serve immediately.

Meet the Maker February 2015 - Karla's Specialteas


Chef’s Tip: February 2015

Chef’s Tip: February 2015

Galangal is found in Thai, Indonesian, and Malaysian cooking. It’s a rhizome – an underground creeping stem of a plant that sends out shoots to create new plants. Ginger is also a rhizome, and at first glance you might mistake fresh galangal for fresh ginger, although they are related, they aren’t the same thing.

In your chef’s tip card, we invited you to visit our website for a recipe for Zesty Turkey Burgers. Here it is:

Quick & Easy Pozole

  • 1 small onion, chopped
  • 1 lb. ground turkey thigh
  • 1 tbsp. galangal paste
  • 1 small bunch of fresh cilantro, chopped
  • 1 fresh jalapeno, finely chopped
  • Zest & juice 1 lime
  • 4 tbsp. prepared peanut sauce
  • 2 large carrots, grated
  • ¼ of a small green cabbage, sliced
  • 1 small red onion, sliced
  • 1½ tbsp. olive oil
  • Salt & pepper to taste
  • 1 garlic clove, finely chopped
  • 4 fresh ciabatta buns, halved, sliced & toasted

Preheat your BBQ to medium-high/400 degrees. Heat ½ tbsp. of the oil in a pan & sauté the onion for 5 minutes, adding the garlic for the last minute. Spoon into a bowl with the turkey, half the cilantro, the galangal paste, half the chopped chili, salt & pepper and lime zest. Mix to combine & then shape into 4 patties.

Brush burgers with ½ tbsp. of oil, then BBQ for 4-6 minutes on each side, until cooked through. Spoon the peanut sauce onto the toasted ciabatta halves and top with the burgers.

To make the slaw, in a bowl, mix the carrot, cabbage, red onion and remaining jalapeno & cilantro, then pour over the lime juice, stir to combine. Serve on top of the burger, inside the bun.

Chef’s Tip: January 2015

Chef’s Tip: January 2015

Dried hominy is basically naked kernels of corn.  Corn kernels are prepared by removing the skins after soaking them in a weak lye solution to remove their hull, bran & germ changing the flavour & releasing the niacin, making this slightly processed grain healthier than simple dried corn or cornmeal.

We gave you 2 ways to cook with Hominy in your delivery and invited you to visit our website for a recipe for Pozole. Here it is:

Quick & Easy Pozole

  • 4 pounds fresh pork butt (shoulder), cut into 1 ½ inch cubes
  • 1 head of garlic, halved crosswise
  • 1 onion, quartered
  • 10 cups chicken stock
  • 2 cups cooked hominy
  • 3 tbsp. mexican chili powder
  • 2 tablespoons dried oregano
  • ½ teaspoon cayenne pepper
  • Kosher salt and freshly ground pepper
  • Chopped cilantro, chopped red onion, chopped jalapeño and lime wedges, for serving

In a large soup pot, bring the pork, garlic, onion and water to a simmer. Cover and cook over low heat until the pork is very tender, about 2 hours.

Transfer the pork to a large bowl. Strain the broth into the bowl; discard the garlic and onion. Return the pork and broth to the pot and skim any fat from the broth. Stir in the hominy, oregano, chili powder and cayenne and season the broth with salt and pepper. Bring to a simmer. Ladle the pozole into bowls. Serve with the cilantro, red onion, jalapeño and lime wedges.

Double your Harissa Use!

Double your Harissa Use!

Harissa Croutons: Put your Harissa to work!
The ultimate topper for a homemade lentil soup!

  • 1 tbsp. harissa paste
  • 3 tbsp. extra virgin olive oil
  • sea salt & black pepper
  • 4 slices of French bread, cubed

Pre-heat the oven to 350 degrees. Mix the olive oil and harissa, add salt & pepper to taste, then toss the bread cubes in the mixture to coat. Spread the cubes in a single layer on a baking sheet and bake for 20-25 minutes until crisp, shaking the sheet a few times to ensure even crispness.

In the January 2015 Missing Ingredient delivery - Harissa is featured in our double up recipe - check out the recipe in our news section.