McEwan’s Own Grilled Tandoori Apple Chicken Skewers with Curry Apple Chutney

The transitional time between summer and fall means the blending of culinary traditions. On the one hand it’s still warm enough to step outside to turn on the grill, but we start to see a new range of fantastic flavours emerge from Ontario soil. Apples to me are a September staple, and the aromatic spices of Indian cuisine are a beautiful pairing for their fresh sweetness and acidity. This recipe combines the ready-made McEwan’s Own Tandoori Spice Mix with Fat Free High Protein Greek Yogurt to yield a tenderizing and moisturizing marinade for lean chicken breast. Pair it with the sweet golden raisins, bright apples and mild heat in McEwan’s Curry Apple Chutney, and you have a comforting and inviting meal.

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1/4 cup plus 2 tbsp 0% Plain Greek Yogurt
2 tsp McEwan’s Own Tandoori Spice Mix
1 lb skinless  boneless chicken breasts, cut into cubes
2 small apples, cored and cut into chunks
1 Bell Pepper, cut into 1 inch pieces
Pinch of salt
8 large wooden skewers, soaked
1/2 cup McEwan’s Own Curry Apple Chutney

In a medium bowl, mix together the yogurt, Tandoori Spice Mix, chicken, apples, bell pepper and a pinch of salt. Mix until well combined, cover and marinate in the fridge for 1 hour.

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After an hour, thread the chicken, apple and pepper onto skewers, alternating meat with fruit and vegetable.

Preheat a lightly greased grill or a grill pan over medium high heat. Cook on the grill, turning every 3-4 minutes, until lightly charred on all sides and the meat is no longer pink inside, about 12-14 minutes.

Serve the skewers with the Curry Apple Chutney.

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DELICIOUSLY YOURS,

ABBEY SHARP, RD

OWNER, ABBEY’S KITCHEN

Fabbrica’s Dandelion Salad with Olives and Caciocavallo

The Italian salad repertoire features many that possess an assertively bitter flavour profile, and this is one of our favourite examples. Despite its scant list of ingredients, it packs a wallop of flavour. The sharp and salty nature of a well-aged artisanal caciocavallo from Sicily is a league apart from that of even the finest caciocavallo from Calabria or anywhere else on the mainland, so do make the effort to find one.

Serves 4

2 bunches dandelion leaves, torn
1 handful parsley leaves
1 cup (250 mL) small quality olives, pitted
¼ cup (60 mL) aged wine vinegar
2 tbsp (30 mL) fine olive oil salt and pepper
4 oz (125 g) Caciocavallo siciliano

In a salad bowl, combine the dandelion, radicchio, parsley, and olives. Toss.

Add vinegar, oil, and salt and pepper, and toss again. Taste and correct seasonings.

Shave half the caciocavallo over the salad, and serve with the extra cheese on the side.

[From: Mark McEwan’s Fabbrica: Great Italian Recipes Made Easy for Home by Mark McEwan. Copyright © General Purpose Entertainment, 2011. Reprinted by permission of Penguin Group (Canada), a Division of Pearson Canada Inc.]

The Business of Catering

There are three main things that you should be armed with upon your first call to a perspective caterer, DATE, VENUE and BUDGET. Calling a caterer without this information could leave you feeling frustrated as they are all crucial to booking.

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  • DATE: The busiest times of the year for weddings or larger scale events tend to be from May-July and September-December. If your date falls within these time frames, get on the phone and get moving on your menu planning as the dates fill up quite quickly.
  • VENUE:  Some venues have preferred caterers list. This is great as those companies have been into the kitchen and the event space numerous times, know what can and can’t be done within the confines of the kitchen and which food items can be prepared on a large scale. This is also important to know because some venues will not let outside caterers come into the space, or they tack on a fee to do so. If you are set on having a specific company design and cook your menu for that date, you might be let down if they cannot gain access to the property.
  • BUDGET: Always have either a total price or a price per person handy BEFORE you contact a caterer. Remember that some companies specialize in high end events and some specialize in more casual events. What you might receive from one for $100, might go for $150 from another. This is due to the quality of products and services that go into your event. Much like trying on a wedding dress that is over budget, to see a menu that you cannot afford will leave you with the same feeling. Be honest with yourself and your caterer and you will get the most out of the experience.

Make sure you have all you ducks in a row before you pick up the phone as it will make the exchange smoother and will leave you feeling as though you have begun to check a big “to do” off you list.