Marinated Pork Roast with Currant Sauce
Pork roast marinated in herbs and roasted, served with a tangy-sweet currant sauce. A festive, fruity main perfect for special occasions or a holiday alternative to ham.
Read MoreI always ate these in school, and kids actually love them.
Pork roast marinated in herbs and roasted, served with a tangy-sweet currant sauce. A festive, fruity main perfect for special occasions or a holiday alternative to ham.
Read MoreThis summer berry fruit salad recipe makes enough for a crowd. Serve with granola and yogurt at brunch, as a healthy potluck side, or halve the recipe to serve 4.
Read MoreThis risotto is a celebration of the verdant flavours of asparagus, pea, fennel, and mint, all highlighted by the golden glow of preserved lemon. You can replace the preserved lemon with fresh lemon, but you’ll lose the wonderful mellowness that preserved lemon imparts – an almost candied quality that adds delicious warmth to this luscious bed of buttered comfort. We love this with grilled shrimp, but well-seared scallops, or fillets of black cod or sea bass will also do very well. NOTES: Depending on the saltiness of both your stock and the preserved lemons, you may need to use up to a tablespoon of salt in this recipe. It’s best to add a little at a time throughout the process, tasting as you go, and seasoning one last time if necessary before serving. You can replace the preserved lemon rind with the zest of a large lemon, but reduce the amount of lemon juice by half if you do. Following the ban on absinthe in 1915, anise-based liqueur became the favourite long-drink of French gourmands from Paris to Marseille. Pour one fifth liqueur to four-fifths water over ice, and serve little picholine olives on the side. Sunshine in a glass.
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