December 1, 2009

[Catalina]

Any entries yet? 

[Queen]

Still waiting....WHERE IS EVERYONE??

[Spinach Tiger]

I have the fennel, pear and ginger purchased as of last night. Now what to do?  I have three ideas, so I'll have to narrow it in.
I practiced one idea last night and it was scrumptious...let's see how it translates.

[Forum Team]

Where are the entries???  Come on guys these are great ingredients...

[Jo & Noel @ A Dash Of Flavour]

Firstly I have to say that I was really, and I mean really, excited about these ingredients.... so here is my entry which I hope you like and they have been published on my blog, A Dash Of Flavour (http://adashofflavour.blogspot.com/2009/11/pork-pear-and-fennel-sausage-rolls.html).

Pork, Pear and Fennel Sausage Rolls

Makes: 24 large or 72 small

6 sheets frozen reduced fat puff pastry, 25cm x 25cm
500 grams pork mince
500 grams sausage mince
3 pears, peeled and grated
1 onion, finely diced
2 carrots,  grated
1 large zucchini, grated
1 tablespoon freshly grated ginger
1 teapsoon crushed garlic
1 1/2 tablespoons ground fennel
1 tablespoon dried parsley
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup plain flour
2 eggs, beaten
cooking spray
2 tablespoons fennel seed, for garnish

Preheat oven to 200 degrees celsius.

Remove pastry from freezer and allow to come to room temperature.  Cut each sheet in half to make two rectangles.

In a large bowl combine pork mince, sausage mince, pears, carrots, zucchini, ginger, garlic, ground fennel, parsley, salt and pepper.  Mix really well using hands.

Cover baking trays with foil or baking paper.  Spray each tray with cooking spray.

Sprinkle board with flour.  Divide mixture into 10 pieces.  Roll each piece into a sausage the length of the pastry.  Take one piece of pastry and place one length of sausage mixture in the middle of on the pastry.  Brush either side with beaten egg.  Roll to enclose.  Cut into desired lengths (cut into two for large or into six for small) and place on prepared trays.  Continue until all pastry and mixture is used.  Brush with remaining beaten egg and sprinkle with fennel seeds if desired.

Place in oven and cook for 25 - 40 minutes until cooked through and pastry is golden.

I cannot wait to see the other entries.......

Jo @ A Dash Of Flavour

[Forum Team]

Awesome entry Jo!!!  What a great use of the ingredients!

[Queen]

This looks great Jo! Thanks for your participation!

[Jo & Noel @ A Dash Of Flavour]

Thank you so much - I cannot believe I was the first entry this month... I am normally one of the last!!!

[gfron1]

Looks really great Jo.  And I hope to have my entry squeeked in by the deadline.

[CantBelieveWeAte]

Maybe it's the holiday that's got everyone's attention right now Jenn...
I think that's got mine at the moment.
I wasn't really planning on having company...until last weekend.  *gulp*
I'd rather cook than clean the rest of the house... LOL!
Oh well...
Happy Thanksgiving to all of you!Glennis ~ Can't Believe We Ate

[Queen]

You are probably right, Glennis...but I am a bit bummed being that we had such a great turn out the past 2 months. I figured people might incorporate a dish into their holiday menu! Perhaps they still might!

[recipesbysam]

These are amazing ingredients and it took some thinking to put them together. The best part was, all the ingredients were easily available at home. So one night after office, I just went to the kitchen and put them together. And the dish is so easy, it was ready in 15 mins!!! You can check it out http://recipesbysam.wordpress.com/2009/11/28/pear-canapes/



Ingredients

1 pack ready-made canapés

Pear Stuffing

Garnish of your choice

Canapés

If you are not able to get your hands on ready-made canapés, you can always cut bread into shapes of your choice and shallow fry them for base. You do not need to deep fry the canapés. Simply place them on a hot pan for 1 min and they will be as crisp as ever.

Pear Stuffing

1 cup finely chopped pear

¼ cup finely shredded carrots

¼ cup finely chopped onions

2 tbsp finely chopped ginger

1 tbsp fennel

¼ cup bread crumbs

2 tbsp chopped parsley

Salt and pepper for seasoning

1 lemon

1 tbsp butter

Squeeze lime juice over chopped pear to prevent it from browning. Also, let the pear marinate in the juice for 10-15 mins to take the flavor.

Heat the butter in a skillet. Add onions, ginger and fennel. Cook onions till translucent. You will notice that fennel will start giving a beautiful aroma.

Take off the flame. Mix with carrots, parsley, pear and bread crumbs. Add salt and pepper.

The stuffing should have the subtle taste of ginger and fennel along with the sweetness of pear with a hint of lime.

Putting it together

Place 1 tbsp of pear stuffing in a canapé boat. Sprinkle grated cheese and bake till cheese turns golden. Alternatively, for a healthier option, decorate with a fresh cherry.

Have a happy holiday season
Sam

[betherann]

My entry took a starring role in this year's Thanksgiving Day meal -- everyone loved it on the turkey! 



Spiced Pear Thanksgiving Day Dressing

2 pears, chopped
equal part Medjool dates, soaked (I used 1 cup)
water as needed
1/4 tsp cinnamon
1/8 tsp ginger (ground)
1/8 tsp fennel (ground)

Puree the pears in a food processor. When smooth, add the equivalent ratio in dates (I used about 1 cup -- you may need to play with the amount to avoid over-sweetening the relish). Process again, adding water as needed until a pulpy mixture remains. Add the spices, blend until well-combined, then store and refrigerate.

This makes an excellent topper for turkey, pie, or simply a crusty piece of old-fashioned bread.

Check out the full Turkey Day scoop here: http://www.kitchencourage.com/2009/11/happy-thanksgiving.html

[Forum Team]

Awesome entries Betherann and Sam!

Keep them coming guys!

[Thas]

Here is my Pear Chicken. check my blog for step by step instructions:
http://thasneen.com/cooking/pear-chicken/


Ingredients:

    * Boneless Chicken breast fillets- 6
    * Fennel powder- 2 tbsp
    * Ground black pepper- 2tsp
    * Salt- to taste
    * All purpose flour- 1/2 cup
    * Butter- 1 tbsp
    * Olive oil- 2 tbsp

For Sauce:

    * Onion, finely chopped-1
    * Ginger chopped- 1tbsp
    * Low sodium Chicken stock- 1cup
    * Pears canned in light syrup, rinsed or fresh pears-2

Preparation:

     
           * Season the chicken generously with fennel powder, ground black pepper and salt.
           * Spread the all purpose flour on a plate. Dip the chicken in the flour and coat all over the chicken with the flour. Shake off the
              excess flour.
           * In a wide deep skillet, add butter and oil, place the chicken and brown on both sides until it is no longer pink inside, in medium
              heat.
           * Keep aside the browned chicken.
           * In the same skillet, add more oil if needed and add onion, saute until translucent.
           * Add chopped ginger and cook till ginger is tender.
           * Add the chicken stock, when it starts to boil, add the pears and cook until the sauce thickens, don’t over cook the pears.
           * Place the browned chicken in the sauce, cover with the pan lid and again cook for 2 more minutes and turn off the heat.
           * Plate the chicken topped with pears and pour the sauce over it.
           * Serve the chicken with couscous and baby carrots or steamed veggies of your choice.

Tips:

    * Leftover Chicken tasted even more better with the sauce completely infused in it, so this can be made 1 day ahead.