Mock Butter Chicken
(NC)—Developed for the Almond Board of California by Trish Magwood, author of James Beard award winning cookbook 'dish entertains', and TV host of 'party dish'

This is a mock version of a traditional butter chicken because it has all the flavour without all the ingredients and time. The key is to simmer it low and slow giving it time to incorporate the flavours. Serve this over Indian basmati rice in footed rice bowls. For a stand up party, serve it up in little take out bamboo boats with wood fry forks as a substantial appetizer. Pack up leftovers the next day and your office mates will be envious of your fab lunch on the go.

Serves 4

Ingredients:
3 tablespoons (45 mL) unsalted butter
2 teaspoons (10 mL) cumin seeds, whole
1 medium vidalia onion, small dice
2 garlic cloves, minced
1 teaspoon (5 mL) minced ginger
1/2 teaspoon (2 mL) cayenne or to taste
1 teaspoon (2 mL) ground coriander
2 teaspoons (2 mL) garam masala
2 lbs (908 g) boneless skinless chicken thighs, cut into 2' chunks
1/4 cup (50 mL) ground almonds
1 ½ cups (375 mL) fresh tomato puree
½ cup (125 mL) 35% cream
½ cup (125 mL) plain yogurt, Balkan style

Turkey and cranberry pie
Preparation time: 40min+cooling down
Cooking time: 35min
Serves 6-8 persons

Ingredients:
275g flour
½ tsp salt
175g butter
1 egg
1 egg yolk
For stuffing:
3 tbsp chopped parsley
700g boiled and sliced turkey
150ml béchamel sauce
For cranberry sauce:
175g fresh or frozen cranberries
4 tbsp cranberry jam
1 tbsp orange juice
zest of 1 orange
For decoration:
4 parsley sprigs
6 orange segments
6 cranberries

Chicken Kiev
Preparation time: 35min + cooling down
Cooking time 12-26min
Serves 4 persons

Ingredients:
4 chicken breasts (with wing bones intact)
frying fat
parsley leaves for decoration
slice of lemon for decoration
salad leaves for serving
For green butter:
75g butter
grated zest and juice of ½ lemon
1 tbsp chopped parsley
1 tsp chopped taragon
2 tsp chopped chives
1 finely chopped garlic clove
ground black pepper
For coating:
1 egg
1 tsp oil
flour with added salt and pepper
75g breadcrumbs

Seared Duck Breast, Coffee Porter Braised Duck Legs and Brussels Sprouts
By L.A.B. Restaurant, Toronto

Braised Duck Legs:

4 duck legs, trimmed of excess fat
3 tablespoons canola oil
12 shallots, sliced
2 carrots, diced
2 bay leaves
1 bottle Coffee Porter
2 tsp Espresso beans
4 sprigs fresh thyme
Coarse salt
Cracked black pepper
2 cups brown chicken stock

Fall Harvest Turkey Pie

(NC)— Nothing says festive like a turkey pot pie. Hot out of the oven, bursting with delicious smells and flavours, this meal will fill your loved ones' tummies and leave them wanting more. Be creative. Try a few varieties of cheeses and mushrooms to personalize and give it a taste you can call your own. It's a great way to use that leftover turkey. More holiday tips, recipes and free printable stencils are available online at www.tenderflake.com.

Preparation time: 30 minutes

Serves: 4-6

Chicken and Sausage Cajun Chili

8 servings

All you need:

• 2 tbsp (30 mL) olive oil
• 1 lb (500 g) ground chicken
• ½ lb (250 g) Italian sausage (casing removed)
• 1 cup (250 mL) each diced onion and green pepper
• 1 pouch (28 g) Club House Cajun Chicken Flavourful Recipe Mix
• 1 can (796 mL) no salt added diced tomatoes with juice
• 1 can (156 mL) tomato paste
• 2 cups (500 mL) water
• 1 can (540 mL) kidney beans, rinsed and drained

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