Irish Pan Haggerty

“Pan Haggerty” has been described as “great Irish comfort food”. This potato dish is said to have originated in the Northumberland region of England, though some say the idea was brought there by Irish miners. It’s popular as a main or side dish in both countries.

Preparation Time: 25 minutes
Cooking Time: 40 minutes
Baking Time: 12 minutes
Serves 6 to 8

5 slices Ontario Bacon, diced
2 cups (500 mL) thinly sliced Ontario Onion
2 large cloves garlic, minced
2 lbs (1 kg) Ontario White Potatoes, thinly sliced (not peeled)
Salt and pepper
1-1/2 cup (375 mL) shredded aged Ontario Cheddar Cheese
1-1/4 cup (300 mL) chicken or vegetable broth
2 tbsp (25 mL) thinly sliced fresh Ontario Chives

In 12-inch (30 cm) cast iron or oven-proof skillet, over medium-high heat, cook bacon until crispy. Remove to medium bowl. Add onion to skillet; cook for 8 minutes, stirring often. Stir in garlic; cook 2 minutes or until onions are very soft and caramelized. Stir into bacon.

Remove skillet from heat. Arrange layer of potatoes in bottom of skillet. Top with half of the bacon mixture; season with salt and pepper. Add another layer of potatoes; sprinkle with 1/2 cup (125 mL) of the cheese. Add another layer of potatoes, remaining bacon mixture and season with salt and pepper. Add final layer of potatoes. Pour in broth. Cover tightly with foil wrap or lid. Cook over medium-low heat for 20 minutes or until potatoes are soft when tested with knife.

Remove foil. Top with remaining cheese. Bake in 425°F (220°C) oven for 10 to 12 minutes, until cheese is bubbly and lightly browned. Sprinkle with chives. Serve in wedges.

Nutritional Information:
1 Serving (When recipe serves 8)
PROTEIN: 10 grams
FAT: 9 grams
CARBOHYDRATE: 21 grams
CALORIES: 210
FIBRE: 3 grams
SODIUM: 360 mg

• Printed with permission from Foodland Ontario

Ontario Food Celebrates St. Patrick’s Day

If you aren’t lucky enough to travel to Ireland for the annual four-day St. Patrick’s Day Festival in March, enjoy the recipes below and celebrate at home with local food.
A staple in Irish households is a comforting fish pie, the ideal dinner for family or company on St. Patrick’s Day. This Fish and Vegetable Pie is a creamy vegetable and fish stew topped with golden puff pastry. Our version of this pie has mild, sweet tasting Ontario walleye (pickerel) – the perfect fish for this delectable dish.
Scrumptious Irish Pan Haggerty has been described as “great Irish comfort food”. This traditional baked potato dish is said to have originated in the Northumberland region of England, though some say the idea was brought there by Irish miners. It’s popular as a main or side dish in both countries year-round.
It wouldn’t be St. Patrick’s Day without corned beef and cabbage. Try a bowl of delicious Corned Beef and Cabbage Soup the perfect combination. The barley adds heartiness and the parsley adds a bit of green to celebrate the day.
Since a holiday feast or after dinner treat is never complete without a special dessert try Maple Apple Upside-Down Cake. Cooking down Ontario maple syrup intensifies itsflavour. When you invert this moist cake, the maple syrup makes a tasty glaze over the apples. Serve warm with a scoop of vanilla ice cream.

Fish and Vegetable Pie

Delicious walleye (pickerel) has a mild, sweet taste and small flake. This creamy vegetable and fish stew is topped with crispy, golden puff pastry.

Preparation Time: 40 minutes
Cooking Time: 20 minutes
Baking Time: 20 minutes
Serves 6

1 tbsp (15 mL) vegetable oil
1 large Ontario Onion, diced
1 cup (250 mL) diced Ontario Carrots
1 clove garlic, minced
1 pkg (227 g) Ontario Button Mushrooms, halved
3 cups (750 mL) diced unpeeled Ontario Potatoes
1 bay leaf
Salt and pepper, to taste
454 g fresh or frozen and thawed Ontario Walleye (Pickerel), skin removed
3 tbsp (45 mL) butter
3 tbsp (45 mL) all-purpose flour
1-1/2 cup (375 mL) chicken broth
1 cup (250 mL) 2% Ontario Milk
3/4 cup (175 mL) frozen Ontario Peas, thawed
1/4 cup (50 mL) chopped fresh Ontario Dill
1 sheet (about 225 g) frozen puff pastry, thawed

In large pot, heat oil over medium heat. Add onion and carrots; cover and cook for 5 minutes. Stir in garlic, mushrooms, potatoes, 3/4 cup (175 mL) water and bay leaf. Cover and cook for about 7 minutes or until potatoes are tender, stirring occasionally. Remove bay leaf and discard. Season with salt and pepper. Remove to large bowl.

Meanwhile, cut fish into large pieces; place in large nonstick skillet. Add enough water to just cover fish. Cover pan and poach fish over medium heat until it turns white and flakes easily, about 7 minutes. Remove fish to plate.

Melt butter in pot over medium heat. Whisk in flour. Stir for 2 minutes, until flour begins to lightly brown. Slowly, whisk in broth and milk; cook about 3 minutes or until sauce thickens. Stir in reserved potato mixture, fish, peas and dill. Season with salt and pepper. Transfer to 10-cup (2.5 L) oven-safe dish.

Roll out puff pastry on lightly floured surface to fit top of dish, trimming edges as needed. Brush edge of dish with water. Place pastry over filling; press to adhere to dish. Cut several steam vents. Bake in 425°F (220°C) oven for 20 minutes or until golden brown and puffed.

Nutritional Information:
1 Serving
PROTEIN: 23 grams
FAT: 19 grams
CARBOHYDRATE: 43 grams
CALORIES: 435
FIBRE: 4 grams
SODIUM: 550 mg

• Printed with permission from Foodland Ontario

Cranberry Clafouti

Clafouti is a traditional French dessert, with a texture between baked custard and a pancake. Tart cranberries are incorporated into these individual desserts and sweetened with maple syrup. Serve warm or at room temperature garnished with a dusting of icing sugar.

Preparation Time: 15 minutes
Baking Time: 40 minutes
Serves 6

2 tsp (10 mL) melted butter
1 cup (250 mL) fresh or frozen Ontario Cranberries, coarsely chopped
3 Ontario Eggs
1/3 cup (75 mL) each all-purpose flour and granulated sugar
1/8 tsp (0.5 mL) salt
1 cup (250 mL) 2% Ontario Milk
1/4 cup (50 mL) Ontario Maple Syrup
2 tsp (10 mL) vanilla
Icing sugar

Brush six 3/4-cup (175 mL) ramekins with butter. Equally divide cranberries among ramekins. Place ramekins on rimmed baking sheet.
In large bowl or 4 cup (1 L) glass measure, whisk together eggs, flour, sugar and salt until smooth. Gradually whisk in milk, maple syrup and vanilla until blended. Pour over cranberries.
Bake in 375°F (190°C) oven for 35 to 40 minutes or until puffed, set and lightly browned around edges. Let cool on wire rack for 15 minutes (they will sink). Dust with icing sugar.

Nutritional Information:
1 Serving
PROTEIN: 5 grams
FAT: 5 grams
CARBOHYDRATE: 31 grams
CALORIES: 183
FIBRE: 1 gram
SODIUM: 110 mg

• Printed with permission from Foodland Ontario

Tex-Mex Chicken Sheet Pan Supper

Who doesn’t love a one pan, easy clean-up supper? Filled with flavour and seasonal vegetables this will be your go to meal. Enjoy leftovers rolled up into a tortilla wrap for lunch the next day.

Preparation Time: 15 minutes
Baking Time: 22 minutes
Serves 4

500 g boneless skinless Ontario Chicken Thighs or Breasts
2 tsp (10 mL) chili powder
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) cayenne pepper
1 tbsp (15 mL) vegetable oil
1 Ontario Sweet Potato, cut into bite-size pieces
1 Ontario Greenhouse Sweet Red Pepper, cut into bite-size pieces
Half Ontario Onion, cut into wide strips
1 clove garlic, minced
1-1/2 tsp (7 mL) dried oregano leaves
1/2 cup (125 mL) Ontario Cherry Tomatoes, halved
2 tbsp (25 mL) coarsely chopped fresh Ontario Coriander Leaves

Toppings:
Ontario Sour Cream
Lime wedges

Cut chicken into bite-size pieces; place in medium bowl. Add chili powder, 1/4 tsp (1 mL) of the salt, cayenne and 1-1/2 tsp (7 mL) of the oil. Stir until chicken is coated; place on one end of large rimmed baking sheet.

In same bowl, add sweet potato, red pepper and onion. Add remaining oil and salt, garlic and oregano; stir. Place at opposite end of baking sheet.

Roast in 400°F (200°C) oven for 20 minutes. Stir in tomatoes; roast for 2 minutes. Sprinkle with coriander. Serve with sour cream and lime wedge.

Nutritional Information:
1 Serving
PROTEIN: 29 grams
FAT: 8 grams
CARBOHYDRATE: 13 grams
CALORIES: 242
FIBRE: 2 grams
SODIUM: 380 mg

• Printed with permission from Foodland Ontario

Caramel Apple Bars

An easy to make bar with all the flavours of apple crisp plus yummy caramel. You can bake a double batch as these bars freeze well up to one month.

Preparation Time: 25 minutes
Cooking Time: 15 minutes
Baking Time: 35 minutes
Makes 24

1 cup (250 mL) packed brown sugar
3/4 cup (175 mL) butter, at room temperature
1 tsp (5 mL) vanilla
1-3/4 cup (425 mL) all-purpose flour
1-1/2 cup (375 mL) quick-cooking oats
1 tsp (5 mL) salt
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) chopped pecans
4 cups (1L) peeled and coarsely chopped Ontario Apples (about 4), such as Empire, Cortland or Spartan
2 tbsp (25 mL) all-purpose flour
1 tsp (5 mL) each ground cinnamon and ground nutmeg
40 soft caramels, unwrapped
2 tbsp (25 mL) Ontario Milk

In large bowl, using electric mixer, beat brown sugar, butter and vanilla until light and fluffy. Set aside 2 tbsp (25 mL) of the flour. Add remaining flour, oats, salt and baking soda; mix well. Stir in pecans. Set aside 1-1/2 cup (375 mL). Press remaining oat mixture into a 13- x 9-inch (3.5 L) baking pan lined with parchment paper.

In medium bowl, toss apples with reserved flour, cinnamon and nutmeg; spoon over crust. In small saucepan, melt caramels and milk over medium low heat, stirring occasionally, for 10 to 15 minutes. Drizzle over apples and top with reserved oat mixture.

Bake in 375°F (190°C) oven for 30 to 35 minutes or until lightly browned. Cool for 15 minutes before cutting into bars. Refrigerate any leftover bars.

Nutritional Information:
1 Bar
PROTEIN: 3 grams
FAT: 10 grams
CARBOHYDRATE: 25 grams
CALORIES: 202
FIBRE: 2 grams
SODIUM: 170 mg

• Printed with permission from Foodland Ontario

Beet and Carrot Tarte Tatin

A savoury variation of the famous dessert tarte Tatin made with glazed roasted beets and carrots. Serve this colourful and flavourful tarte Tatin warm or at room temperature.

Preparation Time: 15 minutes
Roasting Time: 1 hour
Cooking Time: 6 minutes
Baking Time: 35 minutes
Serves 8

2 Ontario Beets
2 cups (500 mL) 1/2-inch (1 cm) rounds Ontario Carrots (about 2)
2 tsp (10 mL) vegetable oil
1/3 cup (75 mL) granulated sugar
2 tbsp (25 mL) water
1 tbsp (15 mL) vinegar
1/2 cup (125 mL) grated Parmesan cheese
1 tbsp (15 mL) chopped fresh Ontario Rosemary Leaves
Half pkg (400 g) refrigerated pie crust
1 tbsp (15 mL) chopped fresh Ontario Parsley

Trim both ends of beets; wrap in foil and place on rimmed baking sheet. Place carrots on same baking sheet; toss with oil. Roast in 400°F (200°C) oven for 25 to 30 minutes or until carrots are tender. Remove carrots and set aside. Continue roasting beets for 15 to 30 minutes or until tender when pierced with sharp knife. Unwrap and let beets cool slightly; slip off skins. Cut into 1/2-inch (1 cm) rounds.

Meanwhile, in small saucepan, stir together sugar and water. Cook over medium-high heat, swirling pan occasionally, until mixture is amber-coloured, 4 to 6 minutes. Remove from heat; add vinegar. Quickly pour caramel into 9-inch (23 cm) glass pie plate; tilt and rotate pan to evenly coat bottom with caramel.

Arrange beets and carrots in single layer on top of caramel. Sprinkle with cheese and rosemary.

Place pie crust over vegetables, tucking edges into pan. Prick dough all over with fork. Bake in 400°F (200°C) oven for 20 minutes; reduce heat to 350°F (180°C) and bake until crust is golden brown, 15 minutes. Let cool 10 minutes before inverting carefully onto large rimmed plate. Sprinkle with parsley.

Nutritional Information:
1 Serving
PROTEIN: 4 grams
FAT: 10 grams
CARBOHYDRATE: 26 grams
CALORIES: 212
FIBRE: 1 gram
SODIUM: 270 mg

• Printed with permission from Foodland Ontario

Sweet Potatoes with Cranberries

Make way for this savoury sweet potato side, turned into something special with the addition of cranberries and maple syrup.

Preparation Time: 15 minutes
Roasting Time: 25 minutes
Cooking Time: 5 minutes
Serves 6

4 cups (1 L) peeled, cubed Ontario Sweet Potatoes, (about 4)
2 tbsp (25 mL) vegetable oil
1 tbsp (15 mL) chopped fresh Ontario Thyme Leaves
1 cup (250 mL) frozen Ontario Cranberries
3 tbsp (45 mL) Ontario Maple Syrup
1 tbsp (15 mL) apple cider vinegar
1 tbsp (15 mL) butter
1/4 cup (50 mL) chopped walnuts, toasted

Place sweet potatoes on parchment paper-lined large rimmed baking sheet. Toss with 1 tbsp (15 mL) of the oil and thyme until coated. Place cranberries in small bowl; toss with remaining oil and set aside.

Roast sweet potatoes in 400°F (200°C) oven for 20 to 25 minutes or until tender; stir in cranberries during the last 8 minutes of cooking time.

Meanwhile, in small saucepan, over medium-high heat, combine maple syrup and vinegar. Bring to boil; reduce heat, simmer 4 minutes or until slightly thickened. Remove from heat; stir in butter.

In medium bowl, toss sweet potato mixture with maple syrup mixture and stir in walnuts.

Nutritional Information:
1 Serving
PROTEIN: 2 grams
FAT: 10 grams
CARBOHYDRATE: 27 grams
CALORIES: 200
FIBRE: 4 grams
SODIUM: 65 mg

• Printed with permission from Foodland Ontario

Ring in the New Year on a local note

If your New Year’s resolution includes eating as many local ingredients as possible, we have you covered. Begin the year by creating an impressive and delicious Ontario menu for your family and friends.
Make like a chef and try this delicious show-stopping centerpiece. Served with gravy, this melt-in-your-mouth, Bacon Wrapped Beef Tenderloin is sure to be a winner at your next family gathering.
Enjoy this sweet potato side, turned into something special with the addition of roasted cranberries and maple syrup. Roasted Sweet Potatoes with Cranberries is the perfect side dish for your meal.
Beet and Carrot Tarte Tatin is a savoury variation of the famous dessert tarte Tatin made with glazed roasted beets and carrots. Serve this colourful and flavourful tart warm or at room temperature. A great make-ahead dish.
An easy dessert with all the flavours of apple crisp plus yummy caramel. Apple Caramel Bars can be made ahead with Ontario Empire, Cortland or Spartan apples – you choose. You can make a double batch as these bars can be frozen up to one month.
Start the New Year off right with delicious food produced close to home.

Bacon Wrapped Beef Tenderloin

Served with gravy, this melt-in-your-mouth, beef tenderloin is sure to be the centrepiece at your next family gathering.

Preparation Time: 20 minutes
Roasting Time: 1 hour
Cooking Time: 13 minutes
Serves 8

3 tbsp (45 mL) grainy Dijon mustard
1 tbsp (15 mL) chopped fresh Ontario Rosemary Leaves
8 Ontario Shallots (340 g)
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) red wine vinegar
1.5 kg Ontario Beef Tenderloin
5 slices Ontario Bacon
3 tbsp (45 mL) all-purpose flour
2 cups (500 mL) sodium-reduced beef broth
3 tbsp (45 mL) port or red wine (optional)
1/2 tsp (2 mL) salt
2 tbsp (25 mL) butter

In small bowl, combine mustard and rosemary; set aside.

Peel shallots and trim off roots. Cut larger shallots in half, place in small bowl and toss with olive oil and vinegar.

Pat meat dry; remove any string. Spread mustard mixture all over the tenderloin. Wrap bacon around the tenderloin; secure with toothpicks. Transfer to roasting pan. Add shallots. Roast in 450°F (230°C) oven for 20 minutes; stir shallots.

Reduce oven temperature to 300°F (150°C); continue roasting until thermometer inserted into the thickest part of the roast reads 145°F (63°C) for medium-rare, 40 to 45 minutes. Remove shallots with slotted spoon to small bowl, loosely cover and let stand. Transfer meat to cutting board; remove toothpicks and tent with foil. Let stand 10 minutes.

Meanwhile, set roasting pan on stovetop over medium heat. Sprinkle with flour. Cook, whisking constantly until flour starts to brown, about 3 to 5 minutes. Whisk in broth, port (if using) and salt, scraping brown bits from bottom of pan into sauce. Bring to boil over medium-high heat. Reduce to medium heat and cook until sauce is thickened, about 5 minutes. Stir in butter. Remove from heat; strain gravy through fine mesh sieve.

Slice beef tenderloin and serve with shallots and gravy.

Nutritional Information:
1 Serving
PROTEIN: 34 grams
FAT: 17 grams
CARBOHYDRATE: 11 grams
CALORIES: 337
FIBRE: 1 gram
SODIUM: 580 mg

  - Printed with permission from Foodland Ontario

Spring Roll Phyllo Cups

These spring rolls are the perfect combination of salty and sweet with a deliciously crispy and savoury bite complimented with a ginger-garlic sauce. The ideal appetizer for entertaining.

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Baking Time: 8 minutes
Makes 48

250 g lean Ontario Ground Pork
1 tsp (5 mL) each ground ginger and garlic powder
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) grated Ontario Carrots
1 cup (250 mL) Ontario Bean Sprouts
1 cup (250 mL) chopped Ontario Red Cabbage
Half pkg (454 g) phyllo pastry,thawed according to package directions
1/4 cup (50 mL) vegetable oil
1/4 cup (50 mL) sliced Ontario Chives

Dipping Sauce:
1 clove Ontario Garlic, chopped
2 tbsp (25 mL) soy sauce
2 tbsp (25 mL) water
1 tbsp (15 mL) Ontario Honey
2 tsp (10 mL) sesame oil
1/2 tsp (2 mL) ground ginger

In large nonstick skillet, over medium-high heat, cook pork, stirring constantly to break meat up, until pork is lightly browned, 8 to 10 minutes. Stir in 1 tsp (5 mL) ginger, garlic, salt and pepper. Stir in carrots, bean sprouts and cabbage; cook for 2 minutes or until vegetables are softened. Remove from heat; set aside.

Gently unroll the phyllo pastry and place 1 sheet of phyllo pastry on parchment paper, brush with some of the oil. Continue with oil and phyllo until you have 5 sheets layered. Cut into 2-inch (5 cm) squares and gently press into the bottom of greased mini muffin tin, to make a cup. Bake in 375°F (190°C) oven for 8 minutes or until cups are crisp and golden brown. Transfer to cooling rack. Repeat to make 48 cups in total.

Dipping Sauce: In small bowl whisk together garlic, soy sauce, water, honey, sesame oil and ginger.

Fill each baked phyllo cup with 1 tbsp (15 mL) of the pork filling, sprinkle with chives and drizzle with some of the dipping sauce. Serve with remaining dipping sauce.

Nutritional Information:
1 Appetizer
PROTEIN: 1 gram
FAT: 2 grams
CARBOHYDRATE: 3 grams
CALORIES: 34
FIBRE: 0 grams
SODIUM: 95 mg

• Printed with permission from Foodland Ontario

Beef and Potato Stacks

This hearty appetizer is great for the cold weather. It’s the perfect app for meat and potato lovers!

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes 18

2 Ontario Yellow Fleshed Potatoes, sliced into 1/4-inch (5 mm) rounds
1 Ontario Sweet potato, peeled and sliced into 1/4-inch (5 mm) rounds
2 tbsp (25 mL) butter, melted
2 tsp (10 mL) dried parsley
1/2 tsp (2 mL) each salt, pepper, garlic powder, dried thyme and dried rosemary leaves
1 tsp (5 mL) vegetable oil
500 g cooked Ontario Roast Beef, thinly sliced
1/4 cup (50 mL) chopped fresh Ontario Chives
1/2 cup (125 mL) Ontario Sour cream

In large bowl, toss potato and sweet potato rounds with butter, parsley, salt, pepper, garlic, thyme and rosemary until well coated. Place in single layer on foil lined baking sheet. Bake in 400ºF (200ºC) oven for 20 minutes. Turn oven to broil; broil for 3 minutes on each side, or until slightly crispy.

In large nonstick skillet; heat oil over medium-high heat. Add sliced roast beef and cook for 2 minutes or until warm.

To assemble stacks, place one potato round on bottom, add slice of beef, top with sweet potato round. Skewer stack with a decorative toothpick. Repeat until the potato and sweet potato rounds have been used; alternating potato rounds. Sprinkle stacks with 1 tbsp (15 mL) of the chives.

In small bowl, mix sour cream with remaining chives until well combined. Serve with potato stacks.

Nutritional Information:
1 Stack with Dip
PROTEIN: 10 grams
FAT: 5 grams
CARBOHYDRATE: 6 grams
CALORIES: 109
FIBRE: 1 gram
SODIUM: 95 mg

• Printed with permission from Foodland Ontario