• 1 1/3 lb (600 g) unpeeled baking potatoes, scrubbed and thinly sliced
• 1 1/2 Tbsp (20 mL) olive oil
• 1 tsp (5 mL) tomato paste
• 14 oz (398 mL) can baked beans
• 1/4 lb (125 g) frozen peas
• 1/4 lb (125 g) frozen green beans
• 7 oz (200 g) can corn, drained
• 2 Tbsp (25 mL) barbecue sauce
• 3 1/2 oz (100 g) smoked cheese, roughly chopped
1. Preheat oven to 400°F (200°C). Put potatoes into pot of boiling water. Bring back to boil; half-cover and simmer until just tender, but not breaking up. Drain thoroughly, reserving 4 tbsp (60 mL) cooking water. Tip potatoes into bowl, add oil and toss to coat. Set aside.
2. Blend tomato paste with reserved hot water in pot. Tip in baked beans, peas, green beans, corn and barbecue sauce. Heat gently, stirring, until mixture is barely warm and peas and green beans have thawed. Tip into shallow casserole dish, spreading into even layer. Scatter over cubes of smoked cheese.
3. Arrange potato slices over top, overlapping slightly to completely cover bean and cheese mixture. Bake 30 minutes or until potatoes are tender and top is golden brown.
Salmon Puffs with Tzatziki
• 3/4 lb (375 g) pack pre-rolled puff pastry
• 5 1/3 oz (160 g) skinless salmon fillet, cut into 1/2-in. (1 cm) squares
• 1/4 lb (125 g) frozen fava beans
• 1 oz (30 g) fresh dill, chopped
• 1 oz (30 g) snipped fresh chives
• 1 egg, beaten
• 1/2 cup (125 mL) ricotta cheese
• 1/2 cucumber
• 1 cup (250 mL) plain yogurt
1. Remove pastry from fridge. Preheat oven to 460°F (240°C). Put salmon squares in bowl and add frozen fava beans and herbs. Season and mix well.
2. Unroll pastry, then cut into four 7 x 3 1/3 -in. (17.5 x 8.5 cm) pieces. Brush egg lightly all over pastry. Mound salmon mixture in centres of pastry pieces. Place ricotta cheese on each mound of filling. Fold long ends of pastry up to meet over filling and pinch together at top. Press sides together to seal.
3. Transfer pastries to baking sheet and brush with egg. Bake until puffed and golden.
4. Meanwhile, grate cucumber into sieve and press out excess moisture over sink. Mix cucumber into yogurt. Transfer tzatziki to serving bowl and serve with hot salmon puffs.
Brie Turkey Pockets with Cabbage and Walnuts
• 1 oz (30 g) fresh ginger, peeled and grated
• 1 dessert apple, peeled, cored and grated
• 4 thick turkey breasts
• 5 oz (150 g) brie, cut into 4 wedges
• 3 Tbsp (45 mL) olive oil
• 1 lb (500 g) green cabbage, finely shredded
• 8 scallions, sliced
• 1 3/4 oz (50 g) walnuts, chopped
1. Preheat oven to 460°F (240°C). Mix ginger and apple. Cut horizontally through each turkey breast (not all the way through). Divide ginger and apple mixture among pockets, then push wedge of cheese into each. Press meat together into shape and push filling evenly in pockets.
2. Put pockets neatly in one layer in shallow ovenproof dish. Brush with 1 tbsp (15 mL) oil and sprinkle with seasoning to taste. Bake until turkey is browned on top and cooked through, and filling is running out in places.
3. Meanwhile, heat remaining oil in large pan and add cabbage, scallions and walnuts. Cook over medium heat, stirring, until cabbage is reduced in volume and lightly cooked. Add seasoning to taste. Transfer pockets to plates. Add some cabbage to each plate and serve immediately.
– For nutritional information on this and other great recipes, go to www.rd.ca
A casserole fit for a cowboy