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County Fare

Recipes

Sauce Recipes

Click below to find your next favourite recipe & product pairings: 

  1. Shepard's Pie (made from Leftovers!)
  2. Lamb Meatballs with County Fare Curry Ketchup
  3. County Fare Pineapple Mango Barbeque Sauce with Grilled Fresh Walleye, Pineapple, and Asparagus
  4. Easy Peasy BBQ Dinner For You and Pop
  5. Pineapple Mango Barbequed Pork Side Ribs with Grilled Pineapple and Sweet Potatoes
  6. Curry Ketchup and Perch

WHAT TO MAKE USING LEFT OVER STEAK, ROAST BEEF, POT ROAST, ETC.?
SHEPARD’S PIE FOR COURSE!!

Shepards Pie

Prep 30 minutes
Boil 20 minutes
Bake 35-45 minutes at 350 degree F
Cool 10 min

Serves 4

INGREDIENTS:
Approx. 1 lb of beef (steak, roast beef, pot roast, etc.) cut into 1” cubes
1 cup frozen mixed vegetables (carrots, green beans, corn, peas)
1 tbsp. virgin olive oil
1 large shallot, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
1 can 284 ml. chopped cherry tomatoes
1 can 284 ml. good quality mushroom gravy
¼ cup red wine
1 tsp. Dijon mustard
½ tsp. dried thyme
½ tsp. dried oregano
Kosher salt and fresh ground pepper to taste
1 tbsp. enriched white flour
3 large Yukon Gold potatoes, not peeled but washed well and quartered
1 large clove of garlic, peeled
1 tbsp. kosher salt
¼ cup unsalted butter
¼ cup 35% cream or sour cream

THE FILLING:
Place your leftover beef into a glass or non-reactive bowl.
Add a 1 cup of frozen mixed vegetables to bowl.
In a non-stick pan add the olive oil and put on med-low heat.
Add the chopped shallots and garlic to the hot pan and sauté until soft (approx. 5-7 mins). Stir well so they don’t burn. Add a dash more oil if you’re concerned about this happening.
Once cooked add the cooked shallots and garlic to the bowl.
Add the cherry tomatoes, mushroom gravy, red wine, Dijon, salt and pepper to taste, thyme, oregano, and flour.
Mix well and set aside.

THE TOPPING:
In a medium pot add quartered potatoes, clove of garlic, 1 tbsp. kosher salt and enough water to completely cover the potatoes. Do not put lid on pot.
Place pot on medium high heat and bring a rolling boil.
Cook till the potatoes are done. You should be able to easily poke a fork into the potato. Be careful not to overcook the potato to mush. You’ll know this has happened is they break into pieces!
Remove pot from heat and drain the water from the potatoes. Make sure to keep the clove of garlic!
Add butter, cream or sour cream and mash with a potato masher until all is well incorporated (including the cooked garlic). To add air to the potatoes to make them super fluffy, whip the potatoes well with a hand whisk. This takes a bit of arm strength but well worth the effort! Taste your potatoes and add salt and pepper as you like. Feel free to add more butter and/or cream or sour cream if the potatoes seem too dry but not too much. You don’t want your potatoes to become soupy or gluey. You want them fluffy! With each addition make sure to whip the potatoes again, then taste and correct as you go.

THE ASSEMBLY:
Transfer the filling mix into an 8” dia. x 4” deep oven proof casserole dish and pat down the filling then add the mashed potatoes and spread evenly over filling. Use a fork to create an attractive design on top of your mashed potatoes. Do not put a lid to the top of the casserole dish however; it’s a good idea to add a cookie sheet under the dish to catch any spills that might occur.
Pop your casseroles into a 350 degree F oven for about 35 to 45 minutes or until the potatoes begin to brown and the filling is boiling around the sides of the potatoes on top. Let cool for a bit (10 mins). Serve with any one of our sauces but we especially enjoy our Hot Ketchup and/or Steak Sauce with this meal. Yummy tummy goodness!!

 

Lamb Meatballs with County Fare Curry Ketchup

Meatballs with Curry Ketchup
Ruth Gangbar, Nov. 14, 2020

Serve these juicy meatballs tucked into a crusty roll or flatbread with the grilled leek. We used fresh-cut cherry branches for skewers (and for their smoky char while grilling), but you can just as easily shape these into patties or meatballs, without skewers.

Serves 4

• 1 pound of ground lamb, beef or pork (or a combination)

  • 2 eggs
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 2 lemons, 1 finely zested
  • 2 tsp EACH cumin, chopped fresh thyme
  • salt and pepper, to taste
  • ¼ cup County Fare Curry Ketchup, plus more for basting and serving
  • 2 fresh leeks, halved lengthwise and well rinsed
  • vegetable oil, for coating meatballs
  1. COMBINE lamb, egg, onion, garlic, lemon zest, cumin, thyme, salt and pepper, and County Fare Curry Ketchup.
  2. FORM into meatballs or patty shapes (should make about 8 meatballs), pressing firmly onto skewers. Refrigerate for at least 1 hour, or overnight.
  3. PREHEAT grill to medium (or use a grill pan , cooking in several batches without overcrowding); oil grill generously with cooking spray. Brush chilled meatballs with oil; halve lemons. ADD meatballs, lemons and leek to grill; cover.
  4. COOK meatballs for about 5 minutes; turn and baste County Fare Curry Ketchup. Continue cooking for about another 5 minutes, removing leek and lemons when tender and lightly charred…turning meatballs occasionally. BASTE again with sauce , and remove meatballs when cooked all the way through, but still juicy. SLICE leek into bite sized pieces.
  5. SERVE meatballs sprinkled with fresh thyme, additional County Fare Curry Ketchup, grilled leek,and squeezes of grilled lemon juice.

VARIATIONS

  • Pasta with County Fare’s Smokey Lamb Meatballs with Charred Leek and Lemon
  • Serve meatballs with your favourite cooked pasta tossed with butter, grilled leek, squeezes of grilled lemon, fresh thyme, and a drizzle of County Fare Curry Ketchup.

 

County Fare Pineapple Mango Barbeque Sauce with Grilled Fresh Walleye, Pineapple and Asparagus

Pickeral with Pineapple Mango BBQ
Ruth Gangbar, Nov. 14, 2020

Cold weather is here, so we’re using a grill pan inside for the pineapple and don’t consider it cheating one little bit. Our Pineapple Mango Barbeque Sauce tastes like Summer backyard barbeque, for real.

  • 1 fresh pineapple, cut lengthwise into wedges
  • 1 Tbsp. EACH butter and olive oil•4 X 6-8 oz boneless, skinless fish fillet (like Walleye, trout, salmon or cod)
  • 1 bunch asparagus, cooked*
  • fresh chopped dill
  1. ADD fresh pineapple to an oiled, sizzling -hot grill pan or preheated grill; COOK for about 5-8 minutes on each side or until softened and caramelized. BASTE with little County Fare Pineapple Mango Barbeque Sauce just before removing it from the grill. Set aside, so you can concentrate on not overcooking the fish. SEASON both sides of fish with salt and pepper to taste.
  2. HEAT butter and olive oil to sizzling in a large non-stick pan over medium heat. ADD fish and cook, covered, for 3-4 minutes...doubling the cooking time if it’s frozen. TURN fish, and cook, covered, for another 3-4 minutes, adding more butter as needed. When the fish flakes apart easily at the thickest part when using a fork, it’s done!
  3. SERVE fish, grilled pineapple, asparagus drizzled withCounty Fare Pineapple Mango Barbeque Sauce,. Sprinkle with dill.

*Blanch the asparagus for 4 minutes in lightly salted boiling water, grill it on the hot grill pan, or microwave it wrapped in a few layers of wet paper towel for about 3 minutes.

 

FATHER’S DAY – EASY PEASY BBQ DINNER FOR YOU AND POP

(Serves two but can easily be doubled, tripled or for as many people as you want to feed!)

NOTE: MAKE/COOK ALL YOUR SIDES PRIOR TO GRILLING YOUR CHOPS!

MAIN EVENT:

Two 1” thick smoked pork chops purchased at Gilmour’s By the Bay.

To cook: As chops are smoked they only require a quick grill to warm them up. The chops are the last thing you’ll grill for this meal. Before you add the chops to the hot grill brush both sides of them with olive oil to prevent them from sticking to the grill. Cook each side for a couple of minutes to create those super appealing grill marks. Then plate and serve immediately along with your sides.

SIDES

• Dipping sauce:

In a small bowl add ¼ cup Pineapple Mango BBQ sauce

Add a tablespoon of full fat mayo

Add the juice of one fresh lime

Add the zest of one fresh lime

Add a ½ teaspoon of Chipotle Chile powder

Mix well.

Set aside.

Note: this is an excellent dip for the sweet potatoes and the smoked pork chops!

Coleslaw – purchase a bag of premixed coleslaw. You can either add your own coleslaw dressing or a premixed dressing. Mix well and set aside until ready to serve.

Fresh Pineapple (BBQ’ed) – core and skin a whole pineapple and cut into wedges ½” thick slices. Place pineapple in a large bowl and drizzle with olive oil and sprinkle with salt and pepper (or whatever spices you like). Place on hot grill and flip pineapple after a few minutes to create grill marks on both sides. Remove from grill and cover with foil until ready to serve.

Sweet Potatoes – scrub the skin of a couple of fresh sweet potatoes really well. With skin on cut the potatoes into 1/2” rounds. Place sliced sweet potatoes in a large bowl and drizzle with olive oil and sprinkle with salt and pepper (or whatever other spices you like). Place on hot grill and flip potatoes after a few minutes to create grill marks on both sides. Be careful not to burn them. Best to flip them constantly to avoid this. Remove from grill and cover with foil till ready to serve.

Grab yourselves a bevy (in this case we enjoyed a pint of Parson’s Soft hues – Dry Hopped Lager), sit back and take pleasure in the summer evening while hanging out with your best pal, dad!

 

Pineapple Mango barbequed pork side ribs with grilled pineapple and sweet potatoes

Served with: Coleslaw and Pineapple Mango dipping sauce


INSTRUCTIONS FOR RIBS, PINEAPPLE AND SWEET POTATOES:

  • remove silver skin from the back of the ribs and rub both sides of the ribs with salt, pepper and garlic powder. Let sit while the grill comes to temp.
  • toss 1/2" slices of pineapple with olive oil, salt, pepper and garlic powder. Let sit while the grill comes to temp.
  • toss 1/4" slices of peeled sweet potatoes with olive oil, salt, pepper and garlic powder. Let sit while the grill comes to temp.


SIDE DISH:

  • make your favourite coleslaw salad (or purchase store bought) for your side dish

PINEAPPLE MANGO DIPPING SAUCE:
Ingredients -1/4 cup pineapple mango sauce 1/4 cup full fat mayojuice of 1/2 fresh limezest of one small lime1/4 - 1/2 tsp. smoked chipotle powder (as you like it)


Instructions- Mix all together thoroughly and serve with the meal. Especially wonderful drizzled over the ribs and sweet potatoes!!


BARBEQUE INSTRUCTIONS:

  • Ribs - Bring grill to a low temp of 325 degrees. Before adding ribs, baste both sides generously with sauce. Place on indirect heat with bone down for about 2 hours. Towards the end of the cook turn the ribs over and baste with sauce again to brown this side a bit more. About 10 minutes.
  • Sweet Potatoes - Place the oiled and seasoned potato slices on indirect heat. Flip after 8 - 10 minutes to create grill marks then flip over to cook the other side of the potato for about the same amount of time. Potatoes should be soft to the touch.
  • Pineapple - Place the oiled and seasoned pineapple slices on the indirect heat. Flip after 3 - 5 minutes to create grill marks then flip over to create the same effect on the other side. With the pineapple all you're wanting to do is warm it up and present those attractive grill marks.

Plate and enjoy your simple summer barbeque!

 

Curry Ketchup & PerchCurry Ketchup and Perch

You've just got to love this time of year being able to dine alfresco AND enjoying the benefits of eating your own home grown, garden fresh veg! 

We enjoyed fresh caught perch purchased from our Wellington Farmers' market neighbour's, The County Catch, which we simply sautéed in butter along with a hand full of chopped parsley from our garden. We served this delight with steamed green beans and curry roasted potatoes, also from our garden.

Our Curry Ketchup was the perfect accompaniment with the fish!