Old-Fashioned Oatcakes

This recipe is from the Speerville Flour Mill website: 

Preheat oven to 375°

2     cups flour

1 ½   cups rolled oats

1     tsp granulated sugar

1     tsp salt

½     tsp baking soda

¾     shortening

½     cup water (approx.)

In a large bowl, mix together the dry ingredients.

Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse meal.

With a fork stir in water.. Dough should just cling together.

Add a little flour if too wet, or a little more water if too dry.

Divide dough in three portions.

On a lightly floured surface, roll out each portion as thin as possible. Cut into triangles.

Place 1” apart on an un-greased cookie sheet and bake for 10-15 minutes.

Oatcakes should brown but be still quite blonde when done.

Troy's Ham Glaze

It's very simple...

Ingredients

1 cup brown sugar

2 tablespoons yellow mustard

4 tablespoons orange juice

Directions

Poor over ham 5 minutes prior to taking out of the oven. 

Mmmmmmmmm

Maple Honey Mustard Glazed Ham

From Linda Graham
(a Cochran's customer)

Ingredients

100 g (1/2 cup, firmly packed) brown sugar

80 ml (1/3 cup) maple syrup

80 ml (1/3 cup) honey

1 Tbsp. Dijon Mustard

1 (about 8kg/17+ lbs.) whole leg ham on the bone

ground cloves

Whole cloves, to stud – optional (difficult to remove after baking and leaves a strong taste)
                                   

Directions
Stir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves.

Simmer ham for 20-30 minutes and drain completely prior to baking.

Preheat oven to 170C.  Line a large baking dish with 2 layers of non-stick baking paper.
Place an oven shelf in the lowest position.  Remove all other shelves.

Use a short knife to cut around the shank of the ham, about 10cm from the end.  Run the knife under the rind edge of ham.  Gently lift the rind off in 1 piece by running your fingers between the
rind and the fat.

Score the fat in a diamond pattern, about 5mm deep.  Stud the centres
of the diamonds with cloves (optional).  Transfer to prepared dish.

Brush one-third of the glaze over the ham.

Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.

Enjoy!

Slow Cooker Kale and Chorizo Soup

Photography by Jeff Coulson/TC Media

By Rheanna Kish and The Test Kitchen at Canadian Living Magazine

Inspired by Portuguese caldo verde, this hearty, richly flavoured soup is a yummy way to use up an entire bunch of kale in one go. It freezes well, so leftovers make quick and easy lunches all week. The soup thickens as it stands; thin with water and adjust the seasonings as desired when you reheat it.




Ingredients
8 oz (227 g) dry-cured chorizo sausage or chouriço, halved lengthwise and sliced
1 spanish onion, sliced
4 cloves garlic, sliced
1 lb (454 g) yellow-fleshed potatoes, peeled, halved lengthwise and sliced
2 bay leaves
1 tsp (5 mL) sweet paprika
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) water
4 cups (1 L) sodium-reduced chicken broth
1 bunch kale, trimmed and shredded

Preparation
In skillet over medium-high heat, brown chorizo. Transfer to slow cooker. Drain any fat from pan (do not wipe clean)

In same skillet, cook onion and garlic, stirring occasionally, over medium heat, until softened and light golden, about 8 minutes. Transfer to slow cooker.

Add potatoes, bay leaves, paprika, salt and pepper to slow cooker; stir in water and broth. Cover and cook on low until potatoes are tender, 6 to 8 hours.

Discard bay leaves. Using slotted spoon, remove as much chorizo as possible to bowl; set aside.

Add kale to slow cooker; cover and cook on high until tender, about 10 minutes. Using immersion blender, purée soup until almost smooth with a few chunks. Stir in reserved chorizo. (Make-ahead: Freeze in airtight container for up to 2 weeks.)

See the recipe (and more) at Canadian Living

Lemony Kale

Photography by Ryan Brook/TC Media

By The Test Kitchen - Canadian Living


Serve this easy side dish with grilled fish or chicken for a light supper.

Ingredients
1 tbsp (15 mL) olive oil
3 cloves garlic, sliced
6 cups (1.5 L) torn stemmed kale
2 tsp (10 mL) lemon juice
1 pinch each salt and pepper

Preparation
In skillet, heat oil over medium heat; cook garlic until fragrant, about 1 minute.
Stir in kale; cook until slightly wilted and dark green, about 5 minutes.
Stir in lemon juice, salt and pepper.

See the recipe (and more) at Canadian Living

Michael Smith's lentil, arugula, red grape and walnut salad

One of our customers, Debbie E. Blais, suggested this recipe for anyone who is interested in a great way to use Arugula, Lentils, Fruit and Nuts together, in a DELICIOUS and easy to prepare salad

Preparation time: 20 minutes

Cooking time: 10 minutes

Ready time: 30 minutes

Servings: 4

Ingredients

4 cups water

1 cup green, du Puy or beluga lentils

½ teaspoon salt

1 tablespoon white sugar

1 cup whole walnuts

4 teaspoons olive oil, divided

1 tablespoon red wine vinegar

1 tablespoon honey

½ teaspoon your favourite hot sauce

½ teaspoon salt

1 small red onion, thinly sliced

2 cups red grapes, halved

5 ounces (about 6 cups) arugula

Method

In a medium saucepan over medium-high heat, bring the water, lentils and salt to a boil. Reduce the heat to maintain a simmer and continue cooking just until the lentils are tender, about 15 to 20 minutes. Strain off any excess water, cool to room temperature and the lentils are ready to add to any salad.

Preheat your oven to 350 F. Put the sugar and the walnuts into a small plastic bag and pour in a teaspoon of olive oil. Then toss everything together until the nuts are evenly coated. Spread out in a single layer on a baking sheet, then bake until lightly browned, about 10 minutes. Watch the nuts closely, as they can burn easily. Cool to room temperature.

Meanwhile, in a large salad bowl, whisk the remaining three teaspoons (or one tablespoon) of olive oil together with the vinegar, honey, hot sauce and salt. Toss in the red onion and grapes. 

Just before serving, throw in the arugula and toss everything together thoroughly, evenly distributing the vinaigrette. Top with the walnuts and lentils. Serve and share.

From: Chef Michael Smith who has written five cookbooks and hosted several cooking shows on the Food Network, including Chef at Large. Follow on Twitter: @GlobeFoodWine

Carrot Oatmeal Muffins

1 ½ cups       organic all - purpose flour (I used our Acadia heritage flour)
1 cup             Newfound Oatmeal
½ cup            packed brown sugar
1 tbsp.           baking powder (try to avoid the one with aluminum)
½ tsp.            cinnamon or ginger
¼ tsp.            salt
1 cup             milk (water will work fine if allergies are an issue)
1                    egg
¼ cup            vegetable oil (same quantity of chia seed and water will work)
1 tsp.             vanilla
¼-½ halcup grated carrot
½ cup            chopped walnuts (optional)

Preparation:In a large bowl, whisk together the dry material. In a separate bowl mix the wet. 

Combine and spoon into a greased muffin tin. 

This recipe should make 1 dozen muffins. Bake @ 375 F (190 C) for about 20 minutes. Let cool and enjoy.

From Speerville Flour Mill website: 
http://www.speervilleflourmill.ca/Recipes/recipes.html