International
Island Owned Since 1963
Lamb Vindaloo
Chicken Meatball Currey
1. Rinse and clean drummettes. Pluck and remove any remaining feathers.
2. Using a sharp knife, carefully cut around the smaller end. Stand the fatter end on the chopping board and use the knife to push the skin and meat down (to the fatter end). The drummet will now look like a ‘boxing’ hand. Repeat with the rest.
3. In a bowl, add all ingredients for marinade and the drummettes. Mix to coat well and set aside to marinade for 2-3 hours.
To Cook
1. Heat oil in frying pan over high heat. To test if the oil is hot enough, dip the tips of a bamboo chopstick into the oil. Oil that is ready for frying will bubble around the chopstick tip.
2. In a separate bowl, mix all ingredients for coating. Coat each drummet, and carefully slide them into the frying pan. Cook until golden brown then drain on paper towel before serving.
3. Best served hot with chilli sauce on the side.
SERVINGS: 4
PREP TIME: 15 minutes
COOK TIME: 35 minutes
This curry combines a saucy Japanese Kare (curry) with garlicky kolbassa sausage. Carrots, potatoes, golden sausage and a thick curry gravy will make this an instant comfort food in your home.
In small saucepan, melt butter over medium heat. Add flour, curry powder and five spice powder; cook and stir until light golden, about 2 minutes. Remove from heat and set aside.
Heat canola oil in Dutch oven over medium heat; brown kielbasa on all sides. Remove to plate.
Add onion to pan and cook until tender, about 3 minutes. Add the garlic and ginger; cook, stirring until fragrant, about 1 minute. Return kielbasa and any accumulated juices to pan; add carrots, celery, potatoes, ketchup, honey, soy sauce, Worcestershire sauce and curry roux. Stir well. Gradually stir in broth; bring to boil, reduce the heat and simmer until the potatoes are tender, about 20 minutes.
Stir in vinegar; simmer for 5 minutes.
Top with green onions and sesame seeds.
To Prep
1. Wash salmon fillets and pat dry with paper towel.
2. Season with shichimi togarashi on both sides.
To Cook
1. Heat a non-stick frying pan over medium heat.
2. Pan fry salmon fillets 2-3 mins on each side, or until skin is crispy and flesh is cooked to your preference.
3. Remove from pan and allow to rest.
4. Combine cooked soba noodles, salad mix, soy yuzu ponzu vinegar, salt, soy sauce and honey.
5. To plate, place soba noodle salad on a plate or in a bowl. Place salmon fillet on top and sprinkle over some extra shichimi togarashi.
METHOD: BAKED & SMOKED 焗
COOK TIME: 15 minutes
CHEFS TIP: For more wholesome homemade char siu, try out Char Siu BBQ Pork recipe. The char siu can be made ahead of time.
Main Ingredients:
METHOD: Boiled, Steam 煮
COOK TIME: 15 minutes
CHEFS TIP: Wontons can be made ahead of time and stored in the freezer. Thaw completely before cooking.
COOK TIME: 45 minutes
SERVINGS: 4
A chilly fall night calls for a comforting dish like this Baked Pumpkin Ziti made with Sage, Sausage, our Lactose-Free Mozzarella, and Shredded Parmesan. It’s hearty, packed with seasonal flavours, and lots of cheese!
PREP TIME: 30 minutes
COOK TIME: 20 minutes
TIP: Kheer can be served chilled or warm.
Island Farms thanks Guneet from Victoria, B.C., for submitting this recipe.
A perfect quick and DELICIOUS dinner featuring MAiiZ Nixtamal Tortillas and Fairway’s own Rotisserie Chicken.
Once your stack of tortillas are all ready to go, place the basket next to your fillings and build the taco of your dreams! Enjoy!