An easy sauce to lift your pancake game, a fresh blueberry maple sauce. Ready in under 5 minutes.…
Sriracha Maple Snack Mix are the perfect snack mix, with a blend of spicy, salty and sweet. Great for friends and family to munch on. …
Living outside my native Nova Scotia, there come times when frankly I miss it. Short of hopping on board a flight, usually turn to the kitchen to cook up something that will take me back to the land of bluenosers. Last week, it when I opened the fridge I took out the some homemade maple hot smoked salmon fillets to indulge in a bit of Nova Scotian cuisine.
How the salmon got in my fridge is actually due to my recent oak smoked chicken sandwich, after which I ponied up the cash and bought a stove top smoker. I’ve craved a smoker for years, and have been very jealous of my family in Canada who own them (at much cheaper prices than the UK). While I would never have gotten permission to buy a Bradley or, dare I dream, a Green Egg, I could justify a stove top.
Hot smoking salmon is very easy to make, and takes only a few minutes. This dish was actually made with day old hot male smoked salmon, however fresh out the smoker it almost tastes like butter basted salmon. Just delicious. I shamelessly used some of my supplies of imported Nova Scotian maple syrup to add some sweetness to the dish… Well that and because I can.
Anyway, I took this maple hot smoked salmon, and topped some bread with cream cheese and cucumber. It is a creamy, savoury and fresh dish that reminded me of breakfasts in Nova Scotia, satisfying my homesickness for another few weeks.
I’m used to having this type of salmon for breakfast, so a good tea or coffee (Pact Coffee click the link to get £3 off) would hit the spot.
Well, I’m being nostalgic, so might as well be some East Coast music. Actually I’m being really nostalgic, so I’m going with Joel Plaskett’s A Million Dollars. True local guy, saw him play with his Dad once, amazing.
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Maple Hot Smoked Salmon
- 2 debonned salmon fillets
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- 3 tablespoons maple smoking chips
- 10 tablespoons cream cheese
- 24 slices of cucumber
- 4 slices of German Rye Bread
- Using a stovetop smoker, such as Cameron's|http://amzn.to/2cbavxi, smoke the salmon fillets for 10-20minutes. This will depend heavily on your type of smoker. Meanwhile combine the maple syrup and mustard. When salmon is full cooked, take out and lightly brush with the maple mustard then chill (you can serve hot if you would prefer). Pinch to break up the fillets into pieces.
- Spread each piece of bread with some of the cream cheese, then top with the cucumber, and finally salmon. If you have some chives, you can sprinkle these over top.
There is a little story behind my creation of these chipotle maple lime chicken wings. It actual goes back to before I moved to the UK, and was still living in Halifax. One of the first things I bought in my first apartment in Halifax was a barbecue. I must’ve picked it up for about 75 bucks from Walmart. It didn’t do anything fancy like a rotisserie or side grill, and looking back on it I’m pretty sure having it on my balcony violated the health and safety rules of my building. It was great when you can come back from rowing practice, just turn on the propane chuck on a few burgers or sausages and relax while drinking a cold beer.
Before I moved back to Halifax I have lived in the States for school, where my roommate was Tex (take a guess where he was from), was also a keen cook. His family was from San Antonio, and were passionate about barbecuing and deep-frying. With all that knowledge in the apartment I’m still not sure how I managed to lose weight that year. Tex’s knowledge on how to go and marinate chicken before frying it was revolutionary to me. And when I got my barbecue in Halifax I wondered if I could take that same principle to chicken wings.
‘Juicy, spicy, sweet, smoky and tangy . Chipotle maple lime chicken wings are the perfect relaxing food.’
Just before the summer ended I was decided the test my theory. Admittedly I also knew that that time I was going to be given my barbecue to my cousin before moving to the UK. And I figured if worse came to happen, I wouldn’t have to worry about cleaning it up. As it turns out the method of marinating the wings in milk before barbecuing them makes them really really nice. They were the last thing I ever cooked on my first barbecue. To top it off, I needed to use up ingredients I had kicking around in my fridge, hence the chipotle maple lime chicken wings were born. Juicy, spicy, sweet, smoky and tangy . Chipotle maple lime chicken wings are the perfect relaxing food. It was well bittersweet eating those wings while sitting on a cardboard box filled my crap, but they along with the sauce were brilliant.
Sure, I had this originally with beer. However, its better with some fresh lemonade like this from Raepublic.
Well, I’m going to have to go local with this, and suggest listening to The Trews. Specifically their song Hollis and Morris. Mostly, because this is the corner I lived on in Hali.
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Chipotle Maple Lime Chicken Wings
- 1 cup milk semi-skinned or whole
- ½ red onion into slices
- 1 TB your favorite hot sauce
- Two garlic cloves crushed
- 1 lb of fresh chicken wings preferable with the skin still on
- 1 TB chipotle pepper puree
- 1 TB maple syrup
- 1 TB tomato paste
- ½ Red onion finely diced
- 1 garlic clove finely diced
- ½ cup water
- ½ tsp veg oil
- ½ tsp smoked paprika
- ½ tsp herbs de provence
- ½ tsp salt
- Juice of half a lime
- Mix all the ingredients for the marinade, and place in the chicken wings. Put this in the fridge for a few hours, or overnight. When ready to use, take the wings out and pat them dry.
- For the sauce, heat the oil in a pot, and add the onion and garlic. Saute for a few minutes. Then add the chipotle puree. Finally add the other spices, maple syrup, tomato paste and half the water. Simmer for 10 minutes, it should be smooth and glossy but also coat the back of a spoon. Add a bit more water as needed. When you think you have the right consistency, take it off the heat. Before using, add the lime juice.
- Pre-heat the barbecue, and place the wings on. Slowly grill them, until they are cooked to your liking. Just before taking them off, dunk them in the sauce and place them on a cooler part of your grill before serving.
- Top with any leftover chopped red onion and some chopped cilantro. For good measure, grill half a lime and squeeze the juice over the fresh wings before serving.
For added fun, I added this to Angie’s Fiesta Friday!
Oats are nearly synonymous with traditional Bluenose cuisine, they are hearty and robust which served early settlers well. Even today my usual breakfast is oatmeal, and my favorite breads are oat based. They are a brilliant grain.
During my masters I consumed an unhealthy amount of yogurt. Luckily the Sainsburys opposite my college had many options to keep the variety going, especially ones that came with some oaty granola to mix in. Once my thesis was passed in I no longer had the excuse to buy little tubs of yogurt, instead we purchase larger ‘family’ tubs. While this is great, more yogurt for a cheaper price, there was one limitation. Granola doesn’t come in the bigger tubs.
Lets be honest, granola is the adult version of a overly sugary breakfast cereal. It seems much healthier than it is in reality. But, in is a natural complement to good yogurt.
So, with that in mind I went searching for granola recipes. Many times the ones I came across just didn’t seem to work. Maybe my oven was too cool, but they didn’t come out crunch and they didn’t taste good.
Then, by chance, I came across Justin Gellatly’s (@justin_gellatly) book ‘Bread, Cake, Doughnut, Pudding’. I am a big fan of his former employer, St. John’s Bread, and have purchased bread from his new venture in Borough Market (BreadAhead.com). He is most famous for his doughnuts at St. John’s Bread and Wine, and I can attest to their tastiness.
Anyway, his book has a recipe for granola. My yogurts desire for its companion compelled me to try it. I did make some changes, let’s say for Canadian influence. Specifically I changed the honey for maple syrup (of course), and the hazelnuts for pecans as I like these with maple syrup better. I also added 2tsp of vanilla to help accent the maple. In any case, if you don’t like this you can switch it back. I also cooked it for nearly 50% longer than Gellatly suggests, but this might have been more about the limits to the size of my oven!
Anyway, my take on Gellatly’s granola clusters, maple pecan granola.
Maple Pecan Granola
- 160 g pecans
- 375 g jumbo oats
- 3 g fine sea salt
- 140 g seed mix I went for sunflower, pumpkin and pine nut
- 130 g butter
- 150 g maple syrup
- 50 g golden syrup or white corn syrup
- 75 g caster sugar granulated sugar in North America
- 125 g light brown sugar
- 40 g demerara sugar
- Place butter, syurps and sugar into a pot on the stove. Slowly melt everything together until sugar is completely dissolved.
- Mix all ingredients together until just mixed. Place this on a parchment lined sheet, spread thin and don’t stir again.
- Bake for 1h15 at 140C, or until brown and crispy. Cool and crumble.