2 cloves minced garlic
1 Tbsp minced ginger root
1/3 cup chopped cilantro
1/4 cup honey
1/4 cup peanut butter
2 Tbsp hoisin sauce
2 Tbsp soy sauce
1 Tbsp frozen orange juice concentrate
1 tsp hot chili paste or hot pepper sauce
2 tsp sesame oil
1/2 cup chicken stock
1/2 cup orange juice
Use as a marinade for pork, chicken or beef skewers (reserve and heat sauce to serve) or on any stir fry.
2 cups flour
1 Tbsp baking powder
1 tsp soda
1 tsp salt
2 cups buttermilk*
1/3 cup melted butter, margarine or oil
Mix dry ingredients. Mix eggs into buttermilk, add to dry and mix until smooth. Stir in butter. Cook on hot waffle iron.
*In place of buttermilk, add 2 tsp vinegar to 2 cups sweet milk and let sit for a few minutes to sour and thicken slightly.
Maple syrup, fruit syrups (raspberry, saskatoon), yogurt, fresh fruit, apples in caramel sauce, chocolate sauce, Nutella….
1 1/2 – 2 lb ground beef
1 cup chopped onion
2 cloves garlic, minced
1 cup bread crumbs or crushed crackers
1/2 cup ketchup
2 tsp Worcestershire sauce
salt and pepper
1/4 cup ketchup
1 T brown sugar
1 T Dijon mustard
Soften the onion and garlic in oil. Mix all together and spoon into a loaf pan. Brush with the glaze and bake about 1 hour until juices are bubbling (160F on thermometer).
From the Guinness Storehouse in Dublin.
600g whole wheat flour (300g stone ground)
150g white flour (450g if using stone ground)
2 1/2 tsp soda
1 tsp salt
3 T brown sugar
1 cup Guinness
Mix butter with dry ingredients, add milk, molasses and Guinness. Mix just until wet. Bake in a buttered or parchment lined loaf pan for 40-45 minutes at 325F.
This is lighter than the traditional English version made with dates. Adapted from Gordon Ramsay’s recipe. (Baking by weight is foolproof)
110g brown sugar
8g baking powder
1 ripe banana, mashed
Cream butter and sugar, add egg, add dry ingredients and mashed banana.
Spoon into lined pan.
Bake 10 minutes at 350, then reduce heat to 170 and bake another 30 minutes or until tests dry with a skewer.
85g corn syrup
120mL whipping cream
Boil sugar, butter and syrup until deep caramel colored. Add cream. Serve warm (can be reheated) over pudding with (unsweetened) whipped cream or ice cream.