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INGREDIENTS

• 2 tablespoons salted butter softened
• two slices of brioche bread
• 1/2 cup heavy cream
• 1 clove of garlic thinly sliced
• 1 bay leaf
• salt and pepper to taste
• 4 large eggs
• 2 teaspoons chopped fresh chives

Note:   Add a tsp of mustard to the cream mixture for added flavour.

INSTRUCTIONS

1. Preheat the oven to 190 degrees.
2. Butter each piece of bread on both sides using one tablespoon for each.
3. Heat a large oven-proof skillet over medium-high heat then add the bread. Cook until toasted and golden, turn, then cook until golden on the other side. Repeat with the other slice of bread, then arrange the bread slices side by side in the pan.
4. Add the cream to a small saucepan along with the garlic and bay leaf, then bring to a simmer over medium-low heat. Season to taste with salt and pepper and let simmer for about 5 minutes. Remove the bay leaf.  Pour two tablespoons of hot cream over each slice of bread.
5. Carefully crack two eggs over each piece of bread, being very careful not to break the yolks. Pour the remaining cream over the eggs, then transfer to the centre rack of the oven.
6. Bake until the whites are just set but the yolks are still runny about 13 minutes.
7. Sprinkle with chives and more freshly ground pepper if desired. Serve immediately.

Prep Time: 15 mins          Cook Time: 35 mins         Total Time: 50 minutes

Colorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal and a great option for vegan and gluten-free eaters. Recipe yields about 8 tacos (4 servings)

Ingredients

Roasted butternut squash

• ·1 medium butternut squash (about 2 to 2 ½ pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into ¾-inch cubes
• ·2 tablespoons olive oil
• ·1 teaspoon chili powder
• ·Salt and freshly ground pepper

Cabbage and black bean slaw

• ·2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
• ·2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans
• ·⅓ cup chopped green onions, both green and white parts
• ·⅓ cup chopped fresh cilantro
• ·2 to 3 tablespoons fresh lime juice, to taste
• ·1 teaspoon olive oil
• ·¼ teaspoon salt, more to taste

Simple guacamole (double if you love guac!)

• ·1 large avocado, diced
• ·1 tablespoon lime juice
• ·¼ teaspoon ground coriander (optional)
• ·Pinch of salt, more to taste

Everything else

• ·8 corn tortillas (certified gluten free if necessary)
• Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)

INSTRUCTIONS

1. Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
2. To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
3. Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
4. To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.
5. To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
6. To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve

A quintessential southern US BBQ side dish, Smoked Baked Beans are smoked low and slow in a cast-iron skillet on the grill for a rich smoky flavor. The result is a hearty, savory side dish with a depth of flavor that combines the sweetness of beans with the smokiness from the smoking process. Absolutely delicious and supremely easy to prepare.

Ingredients

• 4 cans Watties Beanz
• 4 Slices of bacon
• 1 Onion, chopped
• 1 Green Capsicum, chopped
• 1/3 Cup tomato sauce
• 1/2 Cup brown sugar
• 1/4 Cup FHG Yellow Mustard
• 1 tablespoon Worcestor sauce
• 1/3 Cup FHG Kansas City BBQ Sauce
• 1 teaspoon ground cumin

Directions

1. Preheat your smoker or grill to 250°F. While preheating place bacon in skillet and cook until crispy. Remove bacon.
2. Saute onion and capsicum in grease. About 6 mins. Add beanz, tomato sauce, brown sugar, mustard, worcester sauce, KC sauce, and cumin. Mix well. Bring to a boil and remove from heat.
3. Place ban in smoker or grill for one hour. Remove beans from smoker or grill and top with chopped bacon. Serve warm and enjoy.

Note: Beans do not have to be cooked in the smoker, and can be prepared in your oven.

Ingredients

• 1.5lbs (680g) small potatoes (gold, red-skinned or a mix)
• 1 tbsp salt
• 2 tbsp (30ml) Extra Virgin Oil Oil
• 1 tbsp (15ml) red wine vinegar
• 1 tbsp Dijon Mustard
• 1 tbsp Grainy Mustard
• 1 tsp salt
• ¼ tsp freshly ground black pepper
• 4 tbsp fresh dill, chopped
• 1 shallot, peeled and diced
• 5-6 cornichons (or dill pickles), diced
• 1 tbsp (15ml) cornichon juice

INSTRUCTIONS

Step 1: Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 15 minutes until you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and rinse under cold water. The potatoes should have cooled slightly, but still be warm to the touch.

Step 2 – In a large bowl, combine the EVOO, red wine vinegar, salt and pepper. Whisk vigorously with a fork to blend and emulsify. Add Dijon mustard, grainy mustard, 3 tablespoons of the freshly chopped dill, the diced shallots, diced cornichons and cornichon juice. Toss to combine.

Step 3 – Add the potatoes to the bowl of vinaigrette. Toss gently to coat the potatoes evenly. If needed, season more to taste.

Serve warm or chilled, For serving, sprinkle with the remaining 1 tablespoon of freshly chopped dill.

A southern staple, this easy tangy and little sweet recipe will compliment your pull pork. You can serve coleslaw as a side dish, or on top of your pulled pork. Our favourite is to place the pork on a bun half. Pour BBQ sauce on the pork (as much as you like). Place a heap of coleslaw on the pork and top with the other bun half. This will be one of the best sandwiches you have ever eaten.

INGREDIENTS

• 2 Cups Cabbage, grated
• 1 Carrot, grated
• 1/2 cup heavy cream
• 2/3 Cup mayonnaise
• 3 tablespoons apple cider vinegar
• 1 tablespoon FHG Yellow Mustard
• 2 tablespoons castor sugar
• 1 teaspoon salt
• 1 teaspoon celery seed

INSTRUCTIONS

1. Grate the cabbage with a box grater, food processor, or slice thinly with a sharp knife. Grate the carrot and add to the cabbage.
2. In a small bowl, mix together mayonnaise, vinegar, mustard, sugar, salt & celery seed. Whisk until smooth.
3. Pour the seasoning over the cabbage and gently toss. Refrigerate for 1-2 hourrs to allow the flavours to develop.

Spicy, flavour packed, Southwest Potato Salad will become your go to recipe for your brisket side dish

 Servings: 4 to 6           Prep Time: 15 Minutes           Cook Time: 1 Hour

Ingredients

• 1 Kg Potatoes, diced in 1" cubes
• 2 hard boiled eggs, diced
• 2 ribs celery, diced
• ½ red onion, diced
• 90 ml vinegar
• 1 tablespoon castor sugar
• 1 cup, mayonnaise
• 2 jalapenos, sliced
• 2 tablespoons lemon juice
• 2 tablespoons FHG yellow mustard
• 1 teaspoon salt
• 2 teaspoons FHG Texas Rub
• Smoked paprika to taste

INSTRUCTIONS

• Place potatoes in pot with salted cold water.  Bring to a boil and reduce heat for 10 to 15 min.  Simmer till fork tender.
• Transfer to a bowl and add 3 tablespoons of pickling brine (see next).  Refrigerate for 20 minutes.

• In a bowl, whisk vinegar, sugar, and 1 teaspoon of salt.  Add onions and jalapenos to brine.  Marinate for 20 minutes stirring occasionally.
• Drian and reserve to brine.
• Add onions and jalapenos to potatoes.

• In a bowl, whisk mustard, mayonnaise, pepper, lemon juice and Texas Rub.

• Pour the dressing over the potatoes and pickled vegetables. Add eggs and celery.  Use a silicon spatula to mix ingredients together.
• Taste for seasoning adjustment.  Add more pickling liquid or Texas Rub to suit your taste.
• Refrigerate at least one hour.  Sprinkle with smoked paprika to taste.

• Ensure the potatoes are at room temperature or cold before mixing ingredients.
• Store leftovers in a lidded container, in the refrigerator for up to 5 days.
• Pickled jalapenos can be substituted for fresh jalapenos.

Original Recipe from: Lord Byron’s Kitchen

An indulgent dish that takes hold of your senses and doesn’t apologize–Easy Baked Pork Belly is slightly spicy with hints of saltiness and sweetness; it’s super moist and super delicious!

Ingredients

• 3 pounds pork belly, skin removed and cut into 2 inch cubes
• 2 cloves garlic,finely minced
• 1teaspoondried red chili flakes
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 2tablespoonsbrown sugar,lightly packed
• 1tablespoonsesame oil
• 1/4teaspoonground black pepper
• 1/4teaspoonsalt
• 1 tablespoon sesame seeds
• 4 stalks green onions chopped

INSTRUCTIONS

1. Place all of the ingredients (except the sesame seeds, pork belly, and green onions) into a large bowl. Whisk to combine.
2. Add the pork belly pieces and toss to coat with the marinade. Cover with plastic wrap and place in the refrigerator for one hour.
3. Preheat the oven to 400 degrees.
4. Prepare a baking sheet by lining it with parchment paper.
5. Arrange the pork belly on the baking sheet being careful not to overlap.
6. Bake for 30 minutes. Remove from oven, carefully turn each piece over, and bake for 20 minutes. Remove from oven, sprinkle with sesame seeds and green onions.  Return to the oven for an additional 10 minutes.
7. Serve immediately.

Notes

Please note: Sliced pork belly is available in various degrees of thickness.  For this particular recipe, use pork belly that is 3/4 to 1 inch thick.  Otherwise, if the pork belly is too thin, much like thick cut bacon, it will dry out.

NUTRITION INFORMATION

Calories: 1231kcal | Carbohydrates: 5g | Protein: 22g | Fat: 123g | Saturated Fat: 44g | Cholesterol: 163mg | Sodium: 717mg | Potassium: 474mg | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 2.5mg | Calcium: 37mg | Iron: 1.8m

Ingredients

• 1.75 kg kumera peeled
• ⅓ cup butter cut into 4 pieces
• ⅓ cup cream or milk, warmed
• salt & pepper to taste

INSTRUCTIONS

• Dice potatoes into 2″ chunks.

• Bring a large pot of salted water to a boil. Add potatoes and boil until tender, about 15 minutes.

• Drain well and allow to sit in the colander a few minutes to make sure all water evaporates.

• Add butter to the potatoes and mash with a hand masher. Add cream or milk a little bit at a time to reach desired consistency. You may not need all of the cream.

• Season with salt and pepper. Serve hot and top with a dash of cinnamon if desired

NUTRITION INFORMATION

Calories: 297, Carbohydrates: 45g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 33mg, Sodium: 196mg, Potassium: 771mg, Fiber: 6g, Sugar: 9g, Vitamin A: 32560IU, Vitamin C: 5.4mg, Calcium: 77mg, Iron: 1.4mg