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Recipe Swap – for Apr. 21, 2011

What’s the weather like?” inquired the office clerk one day last week when I dropped in on an errand. Her smile said it all. She just wanted to hear someone say it again; it was a brilliant sunny day outside, warm enough for shirt sleeves.

These first days of warmth and light after another long winter are so inexpressibly wonderful, no words adequately describe them. We shed our coats and open windows. We bask. We get happy and make plans.

Plan to eat outside some evening soon. If you haven’t been barbecuing all winter, as some do, dust the thing off and fire it up. You never need a special occasion or even a lot of extra time to barbecue.

Here are three recipes for something a little different you may enjoy this week. The recipe for “spatchcocked” chicken from Manitoba Chicken Producers caught my eye. This is a quicker way to cook a whole chicken. According to theOxford Companion to Foodthe word “spatchcocked” is an old-fashioned word from 18th and 19th century cookbooks, of Irish origin and generally thought to be an abbreviation of the “dispatch the cock.” “Butterflied” is another word for splitting the bird down the back and spreading its two halves out flat.

The other two recipes come from the Canadian Sheep Federation and Manitoba Turkey Producers for serving lamb chops and barbecuing a whole turkey.

BARBECUED WHOLE TURKEY

Simply prepare the turkey as you would if you were roasting it in the oven. Place turkey with breast side up in the roasting pan, then lightly brush with either oil, melted butter or margarine and sprinkle outside of the bird and the cavity with seasonings. Add 1/2 cup water or clear poultry stock to the bottom of the pan. Place pan on barbecue grill preheated to medium and close lid. After 20 to 30 minutes, lower heat to medium and tent turkey with foil to prevent overbrowning. Baste every 15 to 20 minutes. If your barbecue has temperature settings, keep barbecue adjusted to 325 F -375 F. Add more water or stock to the pan if it dries out during cooking. To ensure the best results, use a meat thermometer to check for doneness. Insert the meat thermometer in the deepest part of the inner thigh, but ensure that it’s not touching the bone. Your turkey is cooked when the meat thermometer reads 170 F. If your family loves stuffing, you will be able to cook your stuffing in a baking dish since the oven is free. See www.turkey.mb.ca or www.turkeyfarmersof canada.ca/recipes for great stuffing recipes or for more information on barbecuing your whole turkey.

BARBECUE TIMES MEDIUM HEAT

Cooking times will vary depending on individual barbecues. The following is a timing guideline to assist you.

Weight Unstuffed 6 -8 lbs. 1-1-3/4 hours 8 -10 lbs. 1-1/4 -2 hours 10 -12 lbs. 1-1/2 -2-1/4 hours

Source: Manitoba Turkey Producers www.turkey.mb.ca.

Recipe Swap

We love hearing from readers and receiving your favourite recipes and recipe requests. If you’d like to contact us by mail write to: ManitobaCo-operatorRecipe Swap Box 1794 Carman, Man. R0G 0J0 or email [email protected]

ORANGE SESAME MARINADE

3 tbsp. orange juice

concentrate

2 tbsp. each soy sauce,

honey and marmalade

1 tbsp. sesame oil

1 clove garlic minced

1 tsp. ginger powder

1/2 tsp. each salt

and pepper

Whisk all ingredients together. Marinate in the refrigerator for up to 24 hours. Makes approx. 1/2 cup.

JAMAICAN MARINADE

4 chopped green onions

1 jalapeno pepper,

seeded and minced

2 cloves garlic, minced

1 tsp. each ground

coriander, ground

allspice, and dried thyme

2 tsp. each ground cumin

1/2 tsp. ginger powder

4 tsp. each lime juice

and soy sauce

Whisk all ingredients together. Marinate in the refrigerator for up to 24 hours. This is an excellent marinade for wings, thighs, drums or whole legs.

MUSTARD AND PEPPERCORN MARINADE

2 tbsp. Dijon mustard

1 tbsp. coarsely ground

black peppercorns

1/4 c. olive oil

1 tbsp. worcestershire

sauce

1/4 tsp. Tabasco sauce

1/4 tsp. salt

Whisk all ingredients together. Marinate in the refrigerator for up to 24 hours. Makes approx. 1/2 cup. This is an excellent marinade for thighs, drums or whole legs.

LEMON ROSEMARY MARINADE

1/4 c. each lemon juice

and olive oil

1/4 tsp. salt

1/4 tsp. pepper

Pinch hot red pepper

flakes (optional)

1/2 tsp. dried rosemary

1 tsp. Dijon mustard

Whisk all ingredients together. Marinate in the refrigerator for up to 24 hours. Makes approx 1/2 cup.

Sendyourrecipesorreciperequeststo:

ManitobaCo-operatorRecipe Swap

Box 1794, Carman, Man. R0G 0J0

or email [email protected]

SPATCHCOCKED CHICKEN

A spatchcocked chicken has the backbone removed so it can be opened up like a book and flattened. This makes it cook faster and more evenly. A spatchcocked chicken can be roasted in the oven or grilled on the barbecue.

1 whole chicken (3 lbs./1.5 kg or larger)

Your favourite rub or marinade

Set the chicken breast side down on a cutting board. Using poultry shears or sturdy kitchen scissors, cut along one side of the backbone, then cut along the other side and remove it. Freeze the backbone for making chicken stock another day. Open the chicken up like a book and turn it over, skin side up. Press down on the chicken breasts to flatten the chicken. Remove any excess fat from the chicken. Remove the skin if desired. Marinate chicken overnight or season with a dry rub.

OVEN ROASTING

Preheat oven to 400 F. Put spatchcocked chicken cut side down on a broiling pan or on a rack in a roasting pan. Insert an ovenproof digital thermometer into the breast. Roast until thermometer reads 170 F. Roasting time ranges from about 10 minutes per lb. for larger chickens to about 15 minutes per lb. for a three-lb. chicken. Remove from heat once the thermometer reaches 170 F and let stand for 15 minutes.

GRILLING USING INDIRECT HEAT

Preheat grill to medium high (400 F -500 F). Insert an ovenproof digital thermometer into the chicken breast. Put spatchcocked chicken cut side down on the grill and turn off the burner under the chicken. Grill until the thermometer reads 170 F. Follow same instructions as above.

Serves 4 to 6.

Source:Get Clicken’ with Manitoba Chicken from Manitoba Chicken Producers www.chicken. mb.ca/.

SALSA LAMB CHOPS

The best way to cook lamb chops is on the grill, and the barbecue is the perfect method. When purchasing lamb chops, count on three or four chops per adult. With three minutes per side, a chop with a one-inch thickness cooks quickly on the barbecue. Lamb chops can be cooked quickly in advance for convenience at a picnic. Kept cold and then served with a sauce made from mayonnaise, mustard and spices, the kids will love them. And the bone in the chop makes it easy to hold on to as finger food.

12 lamb chops

4 limes, juice and zest

3 garlic cloves, crushed

1 tsp. chili powder

3 tomatoes, diced

2 garlic cloves, chopped

1/4 c. fresh coriander,

chopped

1 Jalapeno pepper,

chopped

1/2 onion, chopped

Salt and pepper (to taste)

1 tbsp. canola oil

Mix the lamb with lime juice, crushed garlic, and chili powder, and marinate in a glass container covered with plastic wrap for at least 30 minutes (24 hours maximum). For the salsa, combine the rest of the ingredients with 1 tsp. of lime zest. Season the chops and cook them on a preheated grill at medium-high heat for 5 to 10 minutes on each side. Serve with the salsa, and a side dish of black bean rice. The chops can also be cooked on the stove, broiled in the oven, or barbecued. Serves 4.

Preparation time: 30 minutes + 30 minutes marinating. Cooking time: 5 to 10 minutes.

Source:Fresh Canadian Lambrecipe card of the Canadian Sheep Federation

www.freshcanadianlamb.ca/recipes.html.

About the author

Reporter

Lorraine Stevenson

Lorraine Stevenson is a reporter and photographer for the Manitoba Co-operator with 25 years experience writing news and features. She was previously a reporter with the Farmers Independent Weekly and has also written for community newspapers in Winnipeg and Manitoba's Interlake.

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