Recipes: March 2013 Archives
Friday March 8, 2013
Suggested by Karen Anderson Mar 7/13:
Notes to the Cook
This recipe makes enough for 2 large turnovers. If you are having a lot of guests in for Easter brunch cook both. If not, make them both at the same time, cook one and freeze the other. When you want to cook the frozen one later, just thaw it in the fridge overnight and pop it in the oven the day you want to entertain. That's cooking it forward.
2 lb ground chicken
1 c uncooked bacon, chopped in to thick bits (or use Valbella Gourmet Meats bacon bits if you can get them)
1 onion, diced
2 apples, diced
1 c mushrooms, diced
1 tsp savoury
1 tsp thyme
Dash salt and pepper
2 sheets puff pastry, thawed (I used Pascal's Pastries - available @Blush Lane in Edmonton and Calgary)
1 egg, beaten
1. Preheat the oven to 375°F.
2. Mix all the ingredients (except puff pastry and egg) in a bowl.
3. Divide the mix in half and form each half into a log about 4 - 5 inches wide and 2 inches high.
4. Spread 2 sheets of parchment paper (the size of a cookie sheet) out on your counter. Cut a few holes for drainage in them.
5. Lay a sheet of puff pastry on each sheet of parchment.
6. Roll the pastry out to within a few inches of the parchment.
7. Lay the meat mixture down the middle of each pastry piece
8. Cut the pastry in 1 inch wide strips from one end of the meat to the other
9. Wrap the end pieces up over the meat mix and then criss-cross the strips to create an overlapping lattice effect.
10. Brush the pastry with the beaten egg (not the turnover you are freezing)
11. Cook the turnover on the parchment on a rack on a cookie sheet in a 375°F oven for about 90 minutes.
Audio problems on CBC Radio
Have you heard something on-air that sounds off? Maybe a patch of dead air, an outdated promo, or audio problems?
Please email the details to Bernard Graham. Provide your location and frequency, the date, time and what you heard.