Make them savoury or sweet, this pie crust recipe is even better when you add 1 tsp of your favourite C&C Spice Blend – try our Apple Pie Blend, Chinese Five Spice, or our Fritter Spice in a sweet crust or a little Garam Masala, Smokey Chicken and Rib Rub or Italian Herb Blend in the savoury.
Cut up 1lb of shortening, 3 cups flour, a dash of salt and blend with a pastry cutter.
In a one cup measuring cup, beat an egg. Add 1 tsp of sugar if making a sweet crust, 1/2 tsp of vinegar and 1 tsp of your favourite spice mix; fill to 1 cup mark with water.
Mix together and form a ball. Sprinkle with 1 cup flour and mix so that dough is tacky but not sticky. Wrap in plastic wrap and refrigerate for 30 minutes if possible.
Flour your rolling pin and surface and roll out dough as thin as possible. Bake shells at 400F for 10 minutes.
Recipe makes 2 double 9 inch crusts.
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1 1/4 lbs ground pork (mixed with beef if you like)
3/4 cups cold water
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/2 teaspoon ground black pepper
1 bay leafs
1/2 TBSP C&C Traditional Tourtiere Blend
1/4 cup old-fashioned rolled oats
Pastry for one double-crust, 9-inch pie – our recipe here
1 egg, beaten, for glaze
In a large, heavy frying pan, combine pork with cold water and heat to boiling point. It should be slightly soupy.
Add onion, celery, pepper, bay leaf, and C&C Traditional Tourtiere Blend. Cook, covered, over medium-low heat for 45 minutes; stir often. Add more water if mixture dries out. Halfway through cooking time, season with salt to taste.
Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf and allow to cool.
Line a 9 inch pie plate with pastry. When filling is luke warm add it to the shell and spread it out evenly.
Brush around outer edge of pastry with the beaten egg. Place top crust on the tart and press gently around the edge to seal. Trim pastry, crimp edges and cut steam vents in top crust. Decorate as you like.
Bake in preheated 425°F oven for 15 minutes, then reduce heat to 375°F and bake another 25 minutes or until crust is golden.
French Canadian Split Pea Soup
1 1/4 cup yellow split peas
*Optional 1/3 lbs salt pork or a ham bone with meat on it
2 carrots, peeled and diced
1/2 onion, chopped
2 celery stocks, diced
4 cups water
1 1/2 tsp C&C French Canadian Pea Soup Mix
Add all ingredients to a large pot. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
If using ham bone, remove bone, strip and chop meat, return to soup. Serve warm.
Quebec Maple Baked Beans
2 cups dried Navy Beans
water for soaking and precooking
1 bay leaf
1 medium onion, peeled and whole
¼ cup pure maple syrup
⅓ cup brown sugar
2 TBSP molasses
2 TBSP tomato paste
2 tsp white vinegar
2 TBSP Worcestershire sauce
1 TBSP C&C Quebec Baked Beans Blend
*Optional 1/3 lbs salt pork or 4 slices of bacon
Rinse and sort the beans; remove any pebbles or debris. Place the beans in a large bowl and fill with water to submerge the beans by at least two inches of water. Soak overnight (8-12 hours).
The next day, transfer the drained and rinsed again beans to a large pot. Add bay leaf and fill with water to cover and bring to a boil. Turn down the heat and simmer for about 45 minutes.
Remove from heat and rinse again, removing bay leaf.
Slow Cooker Method:
Transfer the rinsed precooked beans in your slow cooker. Add the rest of the ingredients, stir together and place the whole onion in the centre.
Cover and cook on low heat for 7 to 9 hours or until the beans are tender. If the mixture appears dry, you can add some water.
Preheat oven to 225 F. Transfer the precooked beans in your Dutch oven or a large oven proof pot. Add the rest of the ingredients, mix and add onion to the centre of the beans. Cover and cook for approximately 6 hours.
Remove the lid the last 30 minutes to obtain a nice golden colour. As with the slow cooker method, if the beans appear dry, make sure to add a little water.
4 potatoes peeled and cubed
1 TBSP vegetable oil
1 medium onion, diced
2 cloves of garlic, minced
1 TBSP C&C Cambodian Curry
1 piece of ginger root, approximately 1 inch, peeled and minced
1 cup frozen peas or broccoli
1 (540 ml) can of chickpeas, drained and rinsed
2 medium tomatoes, diced
1 (398 ml) can coconut milk
Salt to taste
Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Add C&C Cambodian Curry and ginger; cook for 2 minutes more. Add the tomatoes, chick peas, peas, and potatoes. Pour in the coconut milk and bring to a simmer. Simmer 5 to 10 minutes. Add 1/2 cup water if you prefer a thinner curry. Season with salt to taste. Serve with Naan bread and rice.
Thai Chicken and Vegetables in Parchment Packets
4 boneless skinless chicken breasts
1 TBSP + 1 tsp of C&C Bangkok Spice Blend
4 cups of green beans, cleaned, trimmed and cut in half
2 cups cherry tomatoes, halved
3 TBSP of olive oil
3 cloves of garlic, minced
Salt and pepper to taste
1/2 small red onion, thinly sliced
large pinch of salt
1 lime, zested and juiced (kept separate)
Preheat the oven to 400 degrees F.
Lightly pound the chicken breasts so they are uniform in thickness. Sprinkle both sides C&C Bangkok Spice Blend.
In a bowl combine the green beans, tomatoes, olive oil, garlic, lime zest, with some salt and pepper. Toss to combine.
In a smaller bowl, combine sliced red onion, a large pinch of salt, and lime juice. Allow to sit 5-10 minutes then add to the green bean mixture and toss to combine.
Cut four 12-by-16-inch pieces of parchment paper. Arrange one-quarter of the bean mixture in the center of each parchment, make sure to include 1/4 of the juices from the bottom of the bowl. Top with a chicken breast. Meet the short ends at the middle and fold over. Fold in the ends to make parchment packets. Repeat for the remaining beans, pieces of chicken and parchment paper.
Roast the chicken 25 to 30 minutes until an internal temperature of 165 is reached and remove from the oven.
Serve the chicken packets on plates, then open the parcels carefully and slide the contents out. Discard the paper before eating.
Poached Salmon with Lemongrass and Ginger
4 (6oz) salmon filets*
4 cups veggie stock
2 cups white wine
8 cups water
1 small onion, chopped in large pieces
1 thumb sized piece of ginger, sliced
1.5 TBSP C&C Lemon Grass
2 cloves of garlic, smashed
1 tsp sea salt
1 lemon, sliced
*replace salmon with any fish or your choosing, or veggies such as fennel bulb, carrots, zucchini and baby leeks.
Remove skin from fish or prep veggies by cutting into wedges.
In a large pot combine the next 9 ingredients and bring to a rolling boil for 5 minutes.
Reduce heat to medium-high and add fish or veggies. Allow to poach until tender and fish is slightly flaky, about 5 minutes. Remove with slotted spoon and serve warm over rice of your choosing, basmati or jasmine is lovely!