OntarioMeatandPoultry.ca
Banh Mi The Banh Mi combines traditional French and Vietnamese flavours. Made on a crusty French-style roll, this sandwich incorporates an unbeatable blend of savoury, sweet and spicy flavours.
Serves: 4 | Prep time: 15 min. | Cook Time: 15 min. | Total Time: 30 min.
Ingredients: 2 tbsp (30 mL)
reduced-sodium soy sauce
1 tbsp (15 mL)
fish sauce
1/4 cup (60 mL)
hoisin sauce
2 tbsp (30 mL)
canola oil
1
garlic clove, minced
1/4 tsp (1 mL) pepper 1 8 oz (225 g) Ontario striploin steak, trimmed 1
carrot, julienned
1/2 cup (113 g)
julienned daikon radish
1/4 cup (60 mL)
unseasoned rice wine vinegar
1/4 cup (60 mL) mayonnaise 1 tsp (5 mL)
sriracha (to taste)
4
crusty French-style sandwich rolls*, split lengthwise
1/2
cucumber, thinly sliced
1/4 cup (60 mL)
chopped fresh cilantro
1 hot red Thai pepper, thinly sliced (optional)
In a large sealable freezer bag combine soy sauce, fish sauce, hoisin sauce, canola oil, garlic, and pepper. Add striploin steak, seal the bag and marinate in the fridge for a minimum of 30 minutes, up to 4 hours, or overnight. When ready to enjoy, preheat the broiler to high with a rack 6-inches from the broiler. Arrange a wire rack on a baking sheet. Pat the steak dry and arrange on the rack. Broil for 6 minutes per side, 12 minutes total, until cooked to medium. Let beef rest for 10 minutes before slicing. Meanwhile, in a small bowl stir together the carrot, daikon radish, and rice wine vinegar. Set mixture aside to pickle for 10 minutes. Drain and rinse pickle mixture under cold water and set in a small bowl until ready to assemble. For the sriracha mayonnaise, stir together mayonnaise and sriracha in a small bowl, set aside. To assemble, spread sriracha mayonnaise on one half of each crust roll. Top with sliced striploin steak, pickled vegetables, cucumber, cilantro and hot pepper (if using). Top with remaining bun half and serve.
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*For added Fibre, consider swapping white rolls for whole wheat.
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Mediterranean Sausage Roll Serves: 4 | Prep Time: 10 min. | Cook Time: 40 min. | Total Time: 50 min.
Enjoy the flavours of the Mediterranean coast all year long with this simple sausage recipe. Creamy aioli, sweet caramelized vegetables and briny olive tapenade emphasize the sausage’s savoury flavour. Ingredients: 2 tbsp (30 mL) extra virgin olive oil 1 large spanish onion, thinly sliced 1 red pepper, thinly sliced 1 4 links (450 g) 2 tbsp (30 mL) 3 tbsp (45 mL) 1/4 tsp (1 mL) 4 1/3 cup (85 mL) 2 tbsp (30 mL)
yellow pepper, thinly sliced Ontario turkey sausages balsamic vinegar brown sugar each salt and pepper whole wheat sausage rolls prepared aioli prepared olive tapenade
Heat oil in a large non-stick skillet over medium-low heat. Add the onions and peppers and cook until very soft, about 30 minutes. Meanwhile, preheat a lightly oiled grill to medium-high heat. Grill the sausage, turning often, until cooked through, about 8 minutes. Transfer to a clean plate. Once the onions and peppers are softened stir in balsamic vinegar, brown sugar, and salt and pepper. Arrange the whole wheat sausage rolls on the grill to toast for 1 minute. To serve, divide the caramelized vegetables between rolls and top with sausages, aioli, and tapenade.
The Gatsby Serves: 4 | Prep Time: 10 min. | Cook Time: 15 min. | Total Time: 25 min.
Often considered a street food in the Cape Town area of South Africa, The Gatsby is an impressive sandwich featuring meat, French fries and iceberg lettuce. This version features tikka masala veal, roasted red peppers and fiery Piri Piri sauce. Ingredients: 1 tbsp (15 mL) extra virgin olive oil 3 tbsp (45 mL) flour 3/4 lb (350 g) Ontario veal leg steaks salt and pepper 3/4 cup (180 mL) prepared tikka masala sauce 4 8-inch crusty Italian rolls, toasted 1/2 cup (125 mL) mayonnaise, divided 2 roasted red peppers, sliced 8 cups cooked french fries 2 cups (500 mL) shredded iceberg lettuce Piri Piri Sauce (optional), to taste
Heat a large non-stick skillet with oil over high heat. Lightly flour each veal leg steak, season with salt and pepper. Add the veal in batches and sear on both sides until just cooked, about 2 minutes total. Set cooked meat aside on a clean plate. When all the meat is seared, reduce the heat to medium. Add the tikka masala sauce and any juices from the veal. Add the veal and cook until heated through. Spread the bottom roll with mayonnaise. Top the mayonnaise with masala veal, roasted red peppers, french fries and shredded iceberg lettuce. If using, drizzle with Piri Piri Sauce. Top with remaining bun half and serve.
Peking Chicken Steamed Buns Chinese inspired steamed buns aren’t just for dim sum anymore! Peking chicken is a family-friendly meal that’s simple to make at home.
Serves: 4 | Prep time: 10 min. | Cook Time: 25 min | Total Time: 35 min.
Ingredients: 2
4 oz (250 g) boneless, skin-on
Ontario chicken breasts*
1 tsp (5 mL)
five spice powder
1 tbsp (15 mL)
minced ginger
3 tbsp (45 mL)
soy sauce
1 tsp (5 mL)
sesame oil
1/4 cup (60 mL)
hoisin sauce
(additional for serving)
1 tsp (5 mL)
Shao Hsing rice wine
(or dry sherry)
2 tbsp (30 mL)
brown sugar
1 tsp (5 mL)
rice vinegar
1 tsp (5 mL) salt 1/2 tsp (2 mL) pepper 2 tbsp (30 mL)
vegetable oil
8
plain bao** (steamed buns),
split in half
1/2 cup (125 mL)
cucumber slices, for serving
1/4 cup (60 mL)
radish slices, for serving
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*For lower fat use skinless chicken breasts.
Prick chicken breasts all over with a fork. Place chicken breasts in a large sealable freezer bag with five spice powder, minced ginger, soy sauce, sesame oil, hoisin sauce, rice wine, brown sugar, rice vinegar, salt and pepper. Marinate in the refrigerator for at least 4 hours and up to 24 hours. Preheat the oven the 400°F. Remove the breasts from the marinade and pat completely dry. Heat vegetable oil in non-stick skillet over high heat. When hot, add the chicken skin side down to fry for 5-6 minutes. Flip the chicken and transfer the skillet (if oven proof) or transfer chicken to a baking dish to finish cooking in the oven for 15-18 minutes. Let the breasts rest for 10 minutes before slicing the chicken into Ÿ inch thick slices. Just before serving arrange steamed buns in a single layer on a microwave safe plate. Cover with damp paper towel and microwave for 45-60 seconds until heated through. Stuff with Peking chicken slices, cucumber and radish. Serve with additional hoisin sauce.
**Steamed buns are available at Asian supermarkets, but can be substituted for soft hamburger buns.
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Bison Bannock Burgers Add a Canadiana twist to your next backyard BBQ with cheddar chive bannock buns. The cheesy bannock and smoky corn salsa emphasize the meaty flavour of fresh Ontario bison. No time for bannock? Traditional hamburger buns are an excellent substitution.
Serves: 4 | Prep time: 15 min. | Cook Time: 30 min. | Total Time: 45 min.
Ingredients: Bannock: 1 cup (250 mL)
all purpose flour
1/4 cup (60 mL)
unsalted butter, coarsely grated
2 tsp (10 mL)
baking powder
1/2 cup (125 mL)
plain yogurt
1/2 cup (125 mL)
shredded sharp cheddar cheese
1/4 cup (60 mL)
chopped chives
1/2 tsp (2 mL)
salt, divided
1/4 cup (60 mL)
ice water
Burger: 1 lb (450 g)
ground Ontario bison
1 tbsp (15 mL)
canola oil
1 cup (250 mL)
corn niblets, drained and rinsed
1
scallion, thinly sliced
1 tsp (5 mL)
chili powder
4
romaine lettuce leaves
1
tomato, sliced
Preheat the oven to 375°F. In a large mixing bowl combine flour, butter, baking powder, yogourt, cheddar cheese, chives and ¼ tsp (1 mL) salt. Pour in ice water, adding a tbsp or two extra if needed. Knead bannock dough on a lightly floured surface until it comes together in a smooth ball. Roll bannock out into a 16inch x 16-inch square. Cut into eight (8) equal squares and arrange on a baking sheet. Bake until cooked through, about 18 minutes. Meanwhile, preheat a lightly oiled grill over mediumhigh heat. Season the bison with salt and pepper. Shape bison into 4 – ¾-inch patties. Using your knuckles make a shallow depression in the center of each patty. Grill patties for 6 minutes per side or until cooked to desired doneness. While the burgers cook, assemble the corn salsa. In a bowl, toss together oil, corn, scallion, chili powder and 1/4 (1 mL) salt; set aside. To serve, top one bannock square with romaine, tomato slice, bison patty, and corn salsa. Serve topped with a second bannock square.
Cajun Veal Burgers Serves: 4 | Prep Time: 15 min. | Cook Time: 15 min. | Total Time: 30 min.
Cajun cooking’s use of international flavours bridges American, French, Caribbean, Spanish and African cuisine. This burger uses Ontario veal and traditional Cajun spice blend to deliver a smokey finish that perfectly complements arugula’s peppery bite and sweet red pepper aioli. Ingredients: 1 lb (450 g) 1/3 cup (80 mL) 1 1 tbsp (15 mL) 1 tbsp (15 mL) 1/2 tsp (2 mL) 4 8 1/4 cup (125 mL) 1 cup (250 mL)
ground Ontario veal unseasoned breadcrumbs large egg Dijon mustard dried Cajun seasoning each salt and pepper sesame hamburger buns slices red onion prepared roasted red pepper aioli baby arugula
Preheat a lightly oiled grill to medium-high heat. In a bowl, gently combine ground veal, breadcrumbs, egg, Dijon mustard, Cajun seasoning, and salt and pepper. Using dampened hands, shape veal into 4 – ¾-inch thick patties. Using your knuckles make a shallow depression in the center of each patty. Arrange patties in a single layer on the grill. Grill for 6 minutes per side, or until patties are cooked to desired doneness. Top each bottom bun with red onion slices and a Cajun veal patty. Top burger with roasted red pepper aioli, arugula and remaining bun half.
Bauru Serves: 4 | Prep Time: 10 min. | Cook Time: 5 min. | Total Time: 15 min.
Known by its fans as the Brazilian BLT. This iconic sandwich is so beloved that the recipe has been written into municipal law with an official certification program to ensure that quality is preserved. Our version enjoys many of the same traditional flavours with a local flare thanks to Ontario roast beef. Ingredients: 6 slices mozzarella cheese 4 crusty rolls 8 slices tomato 4 slices dill pickle* 8 slices Ontario roast beef
Set a glass or metal bowl over a pot of gently simmering water. Add the cheese to the bowl and stir until melted, about 5 minutes. Keep cheese warm and melted while assembling the sandwich. Split each of the rolls lengthwise. Divide the toppings and arrange on the bottom buns. On one half of the bun layer Ontario Roast Beef, tomato and pickle slices. Drizzle warm melted cheese on each sandwich before topping with top bun. Serve immediately. * Reduce sodium by choosing reduced-sodium Kosher pickle slices.
Coconut Turkey Burger Embrace the warm fragrant spices of India during your next burger feast! Simple ingredients like coconut, mango chutney and raita add an interesting twist to burgers that family and friends will love!
Serves: 4 | Prep time: 10 min. | Cook Time: 15 min. | Total Time: 25 min.
Ingredients: Burger: 1 lb (450 g)
ground Ontario turkey
1/4 cup (60 mL) unsweetened desiccated coconut 2 tbsp (30 mL)
unseasoned breadcrumbs
1 tbsp (15 mL)
garam masala
1/2 tsp (2 mL)
each salt and pepper
4
whole grain hamburger buns* split in half
Raita: 1/2 cup (125 mL)
plain yogurt
1/2 English cucumber, peeled and coarsely grated 1 tbsp (15 mL)
chopped fresh mint
1 tbsp (15 mL)
chopped fresh cilantro, plus additional for garnish
1/2 tsp (2 mL) cumin 1/2
red onion, sliced
1/4 cup (60 mL)
mango chutney
3 tbsp (45 mL)
toasted large flaked coconut
Preheat a lightly oiled BBQ to medium-high heat. In a bowl, gently combine turkey, coconut, breadcrumbs, garam masala, and salt and pepper. Using dampened hands, shape the turkey mixture into 4 – ž-inch thick patties. Use your knuckles to make a shallow depression in the center of each patty. Grill the patties for 7 minutes per side until cooked through. If desired, toast the buns during the final minute of cooking. Meanwhile, assemble the raita. In bowl, add yogurt, cucumber, mint, cilantro and cumin; season with salt and whisk to combine. To assemble, spread the bottom half of each bun with raita, top with a turkey burger. On each patty arrange sliced onion, mango chutney, toasted coconut and cilantro. Top with remaining bun half.
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*Whole grain and whole wheat buns add 1-2 grams of fibre per serving.
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Turkey Pan Bagnat Pan Bagnat originates from the South of France. The word ‘bagnat’ comes from the words ‘to bath’. The bath refers to the dressing that is drizzled over the sandwich and absorbed into the bread just minutes before serving.
Serves: 4 | Prep time: 20 min. | Total Time: 20 min.
Ingredients: 3/4 lb (350 g)
cooked Ontario turkey breast,
finely shredded 2 tbsp (30 mL)
minced pitted niรงoise olives
2 tbsp (30 mL)
minced sundried tomatoes
1/4 cup (60 mL)
mayonnaise*
1/4 tsp (1 mL)
each salt and pepper
1 tbsp (1 mL)
lemon juice
1 tbsp (1 mL)
red wine vinegar
1 tsp (5 mL)
anchovy paste
1
small clove garlic, minced
3 tbsp (45 mL)
extra virgin olive oil
4
demi ciabatta baguettes,
split in half lengthwise
2
hardboiled eggs, peeled and sliced
1 cup (250 mL)
mixed salad greens
1 cup (250 mL)
cherry tomatoes, halved
2 tsp (10 mL) capers 1/2 cup (150 mL)
sliced red onion
In a bowl stir together shredded turkey, olives, sundried tomatoes, mayonnaise, and season with salt and pepper. In a separate small bowl, whisk together lemon juice, red wine vinegar, anchovy paste and garlic. Whisk in olive oil until emulsified. Top the bottom half of each roll with sliced eggs, mixed greens, turkey mixture, cherry tomatoes, capers, and red onion. Drizzle each sandwich with dressing and freshly ground black pepper. Top each pan bagnat with top bun half and press down firmly before serving.
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*Reduce fat by substituting regular for light mayonnaise.
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Teriyaki Veal Sub Serves: 4 | Prep time: 15 min. | Cook Time: 15 min. | Total Time: 30 min. Forget what you knew about subs! This Japanese inspired sandwich is reminiscent of a lunch time bento box from your favourite sushi restaurant thanks to sweet teriyaki sauce, spicy wasabi and layers of avocado and sweet potato. Ingredients: 1 medium sweet potato, peeled and thinly sliced 1 lb (450 g) Ontario veal scaloppini, cut into 1-inch thick strips 1/3 cup (85 mL) teriyaki sauce, divided salt and pepper 2 tbsp (30 mL) canola oil 1 tbsp (15 mL) sesame seeds 1/3 cup (85 mL) mayonnaise 1 tsp (5 mL) prepared wasabi 4 soft sub rolls 1 avocado, thinly sliced 1 scallion, white and light green part thinly sliced
Bring a large pot of water to a boil. Add sweet potato slices and cook until just tender, about 8 minutes. Drain and set aside. Marinate veal strips in 1/4 cup (60 mL) teriyaki sauce and season with salt and pepper for 15 minutes. Heat oil in a skillet over high heat. Pat meat dry and sear in batches for 3 minutes, or until just cooked through. Transfer cooked meat to a clean bowl and toss with remaining teriyaki sauce and sesame seeds. Meanwhile, whisk together mayonnaise and wasabi; set aside. To assemble, top the bottom buns with wasabi mayonnaise. Top with veal slices, sliced avocado, and sweet potato. Top with chopped scallions and remaining bun half.
Rabbit and Brie Tartine Serves: 4 | Prep time: 15 min. | Cook Time: 20 min. | Total Time: 35 min. Open-faced French tartines are the perfect light lunch or afternoon snack. These two-bite treats are topped with creamy Brie, crisp Bartlett pear, savoury bacon and tender Ontario rabbit! Ingredients: 2 tbsp (30 mL) canola oil 1 Ontario rabbit, loins removed 1/2 tsp (2 mL) each salt and pepper 12 1-inch thick slices of sourdough baguette 1/2 cup (125 mL) grainy Dijon mustard 1/2 cup (125 mL) Brie cheese, sliced 1 Bartlett pear, sliced 2 strips cooked thick-cut Ontario bacon, crumbled
Preheat the oven to 350째F. Heat oil in a large non-stick skillet over high heat. Season the rabbit loins with salt and pepper. When the oil is hot, sear the rabbit loins on all sides, about 8 minutes. Transfer skillet (if oven safe), or a baking dish, with rabbit loins into the preheated oven for 4-5 minutes for medium, or until desired doneness. Let loins rest for 10 minutes before thinly slicing. Arrange baguette slices on a baking sheet in a single layer. Spread each piece with mustard and a slice of Brie and bake for 5 minutes, or until Brie is melted. Top each tartine with pear, sliced rabbit loin, bacon and sprinkling of freshly ground black pepper. Serve immediately.
Carne Mechada Arepa Arepas are a naturally gluten-free cornmeal pita pocket from Venezuela. Commonly enjoyed for breakfast, this version is stuffed with shredded Ontario flank steak. This hearty meal takes arepas from breakfast to lunch, and an easy favourite for your family’s table.
Serves: 4 | Prep time: 15 min. | Cook Time: 2.5 hrs. | Total Time: 2 hrs. 45 min. Ingredients: 2 tbsp (30 mL) 3/4 lb (350 g) 1/4 cup (60 mL) 1 2 2 1/2 cup (125 mL) 3 cups (750 mL) 1/2 cup (125 mL) 1 1 tbsp (15 mL) 1 tsp (5 mL) 1 tbsp (15 mL)
extra virgin olive oil Ontario flank steak dry red wine garlic clove, crushed white onion, chopped bay leaves crushed tomatoes low-sodium beef stock sliced pimentos green pepper, finely chopped Worcestershire sauce dried thyme dried oregano salt and pepper
For the Arepa*: 1 1/4 cups (310 mL) 1/2 tsp (2 mL) 3/4 cup (180 mL) 2 tbsp (30 mL)
warm water salt Harina PAN** (pre-cooked white cornmeal) canola oil
For the carne mechada, heat oil in a large pot or dutch oven over medium heat. Add the flank steak and sear on both sides, about 10 minutes total. Remove the meat and deglaze the pot with wine. Stir in garlic, chopped onion, bay leaves, crushed tomatoes, and low-sodium
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beef stock (enough to cover the meat). Add the flank steak back to the pot and bring to a boil, reduce heat to a simmer and cook covered for 2 hours, or until fork tender. Remove the flank steak from the pot and shred using two forks. Increase the heat to high. Once the mixture is boiling, add the pimentos, green peppers, Worcestershire sauce, thyme, oregano, and shredded flank steak, season with salt and pepper. Cook uncovered until liquid has reduced by half, about 30 minutes. During these last 30 minutes, make the arepas. In a mixing bowl combine the water, salt and Harina PAN. Knead into a smooth ball. Divide into four evenly sized dough balls. Cover with a damp tea towel. To cook, preheat the oven to 400째F and heat oil in a skillet over medium-high heat. While the oil heats, shape each arepa into a disc about 1 cm thick using wet hands. Repeat with remaining arepas. Sear the arepas in the skillet in batches until golden on both sides, 2 minutes per side. Arrange on a baking sheet and transfer to the oven for 15 minutes. Check doneness by lightly tapping on the arepa, when it sounds hollow the arepa is fully cooked. Carefully split the arepas open. Stuff with warm carne mechada and enjoy immediately.
* Arepas can be substituted for a crusty Kaiser ** Available in specialty and Latin roll or thick Greek-style pita bread. grocery stores.
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This booklet is brought to you by the Ontario Independent Meat Processors (OIMP). The OIMP is an association that is committed to supporting the promotion of Ontario meat and poultry products through a family of programs.