Three Cheese Tandoori Samosas

Serves 6-8 people

Ingredients:

• 20 Spring roll wrappers
• 2 cups leftover cooked tandoori chicken, shredded
• 1 cup local old cheddar, grated or finely cubed
• 1 cup local mozzarella, grated or finely cubed
• ¼ tsp salt
• ¼ tsp pepper
• 1 Egg
• 1 tbsp water
• Canola or vegetable oil for frying

Directions:

1. In a bowl, combine the tandoori chicken, cheese, salt, and pepper. Mix until evenly combined. Set aside.
2. In a small bowl, whisk together the egg and water to make an egg wash.
3. Cut the spring roll wrappers into long strips, about 3 inches wide. Keep the wrappers covered with a damp towel while assembling so they do not dry out.
4. Place 1–2 tbsp of the chicken and cheese filling at the bottom of one wrapper strip. Fold one corner over the filling to form a triangle, then continue folding the triangle up the strip until fully wrapped. Brush the edge with egg wash and press to seal. Repeat with the remaining wrappers and filling.
5. Heat oil in a deep pan to 350°F. Fry the samosas in batches for 2–3 minutes per side, or until golden brown and crisp. Do not overcrowd the pan.
6. Transfer to a paper towel-lined plate and let cool slightly. Serve warm.

The post Recipe for Three Cheese Tandoori Samosas from Dairy Farmers of Ontario appeared first on Toronto Guardian.

Potato, Broccoli, and Cheddar Patties

Prep Time: 20 min
Total Time: 40 min
Serving: 4

Ingredients:

• 454 g (1 lb) Yukon Gold potatoes
• 45 ml (3 tbsp) butter
• 30 ml (2 tbsp) crème fraîche or sour cream
• Salt and pepper
• Pinch of ground nutmeg
• 45 ml (3 tbsp) olive oil + more for frying
• 1 broccoli, cut into florets
• 1 large garlic clove, smashed
• 250 ml (1 cup) Armstrong Triple Cheddar Shredded Cheese, divided
• 1 egg, whisked
• 175 ml (1½ cups) panko breadcrumbs
• 190 ml (3/4 cup) sour cream
• 2 green onions, minced

Directions:

1. Peel the potatoes and dice into 5-cm (2-inch) pieces.
2. Place the potatoes in a large pot of salted water. Bring to a boil, lower heat, and let simmer until potatoes are cooked.
3. Strain the potatoes and put them back into the pot, set over low heat. Mash them with a potato masher or fork. Add the butter and crème fraîche. Stir well. Season with salt, pepper, and nutmeg. Set aside.
4. Heat the oil in a pan set over medium-low heat. Add the broccoli and garlic. Season with salt and pepper. Combine thoroughly. Cook until broccoli is tender and slightly caramelized, approximately 10 minutes. Remove the broccoli from the pan and finely chop.
5. Add the broccoli to the room-temperature potatoes. Add 125 ml (1/2 cup) of Armstrong Triple Cheddar shredded cheese, the egg, and 125 ml (1/2 cup) of panko. Combine thoroughly.
6. Place the remaining panko onto a deep plate and season with salt and pepper. Form 5-cm (2-inch) patties with the potato mixture and coat each patty in panko breadcrumbs.
7. Heat a large pan over medium heat. Add a drizzle of olive oil. Once the oil is hot, fry the potato patties until they are golden, approximately 2 minutes. Turn and top with the remaining cheese and continue to cook until cheese is melted.
8. Serve hot with sour cream and green onions.

The post Recipe for Potato, Broccoli, and Cheddar Patties from Armstrong Cheese appeared first on Toronto Guardian.

Two-Bite Poached Pear Cheese Tarts

Ingredients:

• 1 cup local 3.25% milk
• 1/2 cup water
• 1/2 cup granulated sugar
• 1 tbsp vanilla extract
• 2 cinnamon sticks
• 4-5 medium-sized pears, peeled, cored, and halved
• 1 cup local mascarpone
• 1 orange, zested
• ¼ cup honey
• ½ cup local cream
• 2 packages frozen puffed pastry shells or sheets, thawed
• 1 wheel local brie, cut into pieces
• 1/2 cup local aged white cheddar, grated
• 1 Egg
• 2 tbsp water
• 1-2 tsp fresh mint, sliced
• Optional: vanilla ice cream to serve

Directions:

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. To make the poaching liquid, combine the local milk, water, sugar, vanilla, and cinnamon sticks in a wide saucepan or skillet. Warm gently over medium-low heat until the sugar dissolves. Do not boil.
3. Add the pears to the milk poaching liquid. Simmer very gently for 12–15 minutes, turning the pears occasionally, until just tender. Keep the heat low to prevent the milk from scorching. Remove the pears from the liquid, let cool slightly, then slice and set aside.
4. Remove the cinnamon sticks. Continue simmering the remaining poaching liquid for 5–8 minutes, or until slightly reduced. Set aside to use as a light drizzle when serving.
5. To make the mascarpone filling, whip the mascarpone, orange zest, honey, and cream on medium-high speed until smooth and fluffy. Transfer to a piping bag or bowl and set aside.
6. In a small bowl, whisk together the egg and 2 tbsp water to make an egg wash.
7. If using puff pastry sheets, cut the pastry into 3 x 3-inch squares. Place a spoonful of mascarpone filling in the centre of each square, then top with sliced poached pear, a small piece of brie, and a light sprinkle of aged white cheddar. Fold the edges slightly inward to create a tart shape, pinching gently to seal. If using puff pastry shells, fill each shell with mascarpone, pear, brie, and aged white cheddar.
8. Transfer the tarts to the prepared baking sheet and brush the pastry edges with egg wash. Bake for about 20 minutes, or until the pastry is puffed and golden and the cheeses are melted.
9. Drizzle lightly with the reduced spiced milk, sprinkle with fresh mint, and serve warm.

The post Recipe for Two-Bite Poached Pear Cheese Tarts from Dairy Farmers of Ontario appeared first on Toronto Guardian.

Mexican Potato Skins

Prep Time: 10 min
Total Time: 1 hr 30 min
Serving: 4

Ingredients:

• 2 medium russet potatoes
• 500 mL (2 cups) Armstrong Tex Mex Shredded Cheese
• 350 mL (1 1/2 cups) lean ground turkey
• 125 g mole paste
• 1 chicken bouillon cube
• 1/2 cup water
• 1 tbsp vegetable oil
• 1 medium avocado
• 350 mL (1 1/2 cups) sour cream

Directions:

1. Pierce potatoes a few times with a sharp knife or the tines of a fork, rub with olive oil and bake in oven at 205°C (400°F) for about an hour, or until the potatoes are cooked through and give a little when pressed.
2. With the frying pan set to medium-high heat, add vegetable oil. Once oil is hot, add ground turkey and chicken bouillon cube. Add mole paste and stir well until meat is evenly coated.
3. Deglaze pan with cold water and let simmer for 5 minutes. Remove from heat and reserve filling.
4. Remove the potatoes from the oven and let cool enough to handle. Cut in half vertically. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin. Increase the heat of the oven to 232°C (450°F). Brush or rub olive oil all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don’t use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat).
5. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
6. Arrange the potato skins skin-side down on the roasting pan or rack. Fill each potato half with 1/3 cup of Armstrong Tex Mex shredded cheese, then add 1/4 cup ground turkey, then layer another 1/3 cup of Armstrong Tex Mex shredded cheese on top.
7. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven.
8. Add a quarter of sliced avocado on each potato half. Then top each potato half with 1/3 cup of sour cream and serve immediately.

The post Recipe for Mexican Potato Skins from Armstrong Cheese appeared first on Toronto Guardian.

Brie Galette with Chili Cream

Serves: 6-8

Ingredients:

• 2 tbsp unsalted butter
• 1 – 2 tsp crushed chili
• 1 cup local 35% whipping cream, cold
• 1 tbsp powdered sugar
• 1 cup Orange marmalade
• 1 orange, zested and juiced
• 2 store bought pie shells, thawed if frozen
• 1 wheel local brie
• 1 Egg
• 2 tbsp water
• 1 -2 cups raspberries or red currents, optional topping
• Chopped Mint, for garnish

Directions:

1. Preheat the oven to 370°F. Line a baking sheet with parchment paper.
2. In a small pan, melt the butter. Add the crushed chili flakes and cook for about 2 minutes, or until fragrant. Strain the chili butter and let it cool slightly.
3. In a bowl, combine the orange marmalade, orange zest, and orange juice until smooth. Set aside.
4. Slice the brie in half horizontally and set aside. In a small bowl, whisk together the egg and water to make an egg wash.
5. Place the pie crusts on the prepared baking sheet. Spread half of the orange marmalade mixture in the centre of each crust, leaving a border around the edges. Place half of the brie on top of each.
6. Carefully fold the edges of each crust over the brie, leaving the centre exposed. Brush the crust edges with egg wash.
7. Bake for about 20 minutes, or until the crust is golden and the brie is melted.
8. While the galettes bake, whip the cold heavy cream with the powdered sugar until soft peaks form. Gently fold in the cooled chili butter.
9. Once the galettes are baked, top with the chili whipped cream, red currants or raspberries, and chopped mint. Serve warm.

The post Recipe for Brie Galette with Chili Cream from Dairy Farmers of Ontario appeared first on Toronto Guardian.