Celebrate Easter with the Flavours of Spring!

 We had an interesting holiday weekend, starting on Thursday night in Toronto.  We celebrated the launch of Teddy's new playbill for the Red Light District Theatre Company at an art space near Ossington and Dundas.  The creative enthusiasm of the people in his company was amazing, and as always, our kids opened our eyes to something new!  For those of you who are interested in contemporary theatre, watch for upcoming productions of La Ronde, Brave New World and Faust.  Before the party, we all went to a great new restaurant in the same area called Salt:  a Portuguese restaurant featuring tapas.  We sampled a host of wonderful plates with the highlights being some delicious charcuterie as well as some outstanding pulled pork with guacamole on toast points and a nice white wine, Esporao.  



Friday night we were invited to Bev and Tim's for Prime Rib, asparagus, roasted cherry tomatoes,  yorkshire pudding with brown sauce and a green salad with pistachios.  We're going to try to pry the recipe for the vinaigrette out of Bev....it was delicious!  Nora made a lovely light dessert of pistachio meringues served with fresh berries.

Saturday, as usual, involved a morning walk with "the walkers", and a trip to the market.

Easter Sunday was celebrated with family, and since spring definitely was in the air, spring lamb was on the menu. For a traditional Easter you can't beat this combination of light, bright flavours:

                  Stir-Fried Vegetables

  2      cups  broccoli, cut into small florets
  2      cups  cauliflower, cut into small florets
  1      red bell pepper, cut into 1-inch pieces
  1      zucchini ,sliced 1/4" thick
  1      cup  carrots, sliced on the diagonal
  1      cup  sugar snap peas, strings removed
  3      green onions, sliced sharply on the diagonal

                        For the Marinade:

  2        tablespoons  canola oil
  1         tablespoon  sesame oil
  1         teaspoon  asian chili sauce
  1         tablespoon  lime juice
  1         tablespoon  oyster sauce
  1         tablespoon  honey
  1         clove  garlic , minced
  1         tablespoon  fresh ginger , grated
  1         teaspoon  kosher salt

                        For the Garnish:

  2        tablespoons  fresh cilantro -- chopped
  2        tablespoons  toasted sesame seeds

Prepare all the vegetables and place in a large bowl.
In a small bowl, whisk together the marinade ingredients.   Pour the
marinade over the vegetables and toss to coat evenly.
Preheat barbecue on HIGH, placing the Wok Topper or Grill Topper on  the
cooking grids.  When it is nice and hot, brush or spray the wok liberally
with vegetable oil.
Place all the vegetables into the wok, and stir briefly, then close the
lid. Continue to toss the vegetables with tongs
until they are tender-crisp and starting to brown, about 10
minutes.
Using good quality oven mitts, transfer the vegetables to a heated serving
platter, and sprinkle with chopped cilantro and toasted sesame seeds.

                     

       Honey Garlic Leg of  Lamb on the Rotisserie

  2        3 ½    pound  boneless legs of lamb
  2        tablespoons  lemon pepper
1/4       cup  butter
  2        teaspoons  dried rosemary
  3        cloves  garlic -- minced
            juice and zest of 1 lemon
            juice and zest of 1 orange
 1/3      cup  honey
                       

For the Drip Pan:  optional, 2 sprigs fresh rosemary
                       .

Up to 24 hours or at least 1 hour ahead of cooking, rub the meat all over
with lemon pepper.  Melt the butter in the microwave, and stir in the
remaining ingredients, except for the honey.   Place the lamb in a heavy
resealable plastic bag, pour the marinade over, seal and refrigerate.
One hour before cooking, remove lamb from refrigerator to bring it close
to room temperature.  Remove from marinade, pat dry with paper towels, and
brush lightly with olive oil.  Reserve marinade.  Place a drip pan directly on the flavour wave, beneath the cooking grids, in the centre of the barbecue.  Fill with water or wine and rosemary, if desired. Preheat the barbecue on HIGH.

Meanwhile, skewer the meat on the rotisserie rod.  Tie meat tightly and
fasten securely with the prongs.  Position the counterbalance for even
rotation.  (To do this, lay the rod with meat over the kitchen sink
allowing the heaviest side of the roast to turn to the bottom. With the
counterbalance loosened, rotate it to the opposite side...facing up.
Twist the end of the spit rod to secure tightly)
 If using main burners, reduce temperature to MEDIUM-LOW.  If using rear
rotisserie burner only, reduce the temperature to MEDIUM.

    

Place the spit rod on the barbecue, inserting into the motor and close the
lid.  Check the water level in the drip pan every 20 minutes to 1/2 hour
to ensure that the liquid has not evaporated.  Carefully pour in
additional HOT water as needed, using oven mitts to protect your hands.
Meanwhile, pour reserved marinade into a small saucepan and add 1/3 cup
honey.  Bring to a boil, then simmer until slightly thickened, for at least 5 minutes. 
For best results, use a meat thermometer to ensure that it is cooked to
your liking (Rare:135F, Medium- Rare:145F), but as a general guide aim for 20
minutes per pound for medium doneness.   Place on a carving board, tent
with foil, and cover with a kitchen towel to rest and reabsorb juices. 
Cut into slices and serve with the reheated marinade. 

Moroccan Couscous

2 tsp canola oil

1 onion, diced

2 garlic cloves

1 tsp fresh ginger, minced

3   cup chicken stock

2 large carrots, diced

1 tsp black pepper, freshly ground

1 tsp coriander, ground

1 tsp cumin, ground

1 tsp chili pepper flakes

½  tsp salt

1 medium zucchini, diced

½  cup currants

1 ½  cup medium grain couscous

½  cup fresh parsley, chopped

Heat oil over medium heat and add onion, garlic and ginger. Saute for 2 minutes, until softened. Add chicken stock, carrots, black pepper, coriander, cumin, chili pepper flakes and salt. Cover and bring to a boil. Reduce heat and simmer 5-7 minutes. Add zucchini and cook 2-3 minutes. Stir in currants.

In a large bowl, pour chicken broth and vegetable mixture over couscous. Cover and let stand for 5 minutes. Fluff , taste and adjust seasonings Garnish with parsley, just before serving.