Beef Shanks

This holiday feast is juicy, full of flavour and will have your guests Ooo-ing and Ahh-ing all evening long.

If you’re up for a non-traditional Christmas dinner this year, this iconic dish is bound to become your next, family-approved classic. Slow-cooked to perfection, this show-stopping platter of beef is topped with a glaze reduction, vegetables and dainty truffle oil fries, then served on a bed of smoked blue cheese polenta. It’s a meal so filling and delicious that you may never go back to turkey dinner again.

By MIKE EDGAR & JENN WEBSTER

BEEF SHANKS

There are two ways to obtain the off-cut of beef that is desirable for this recipe. Firstly, you can ask your local butcher for a whole beef shank tied, or you can have the butcher cut the meat into two to three-inch thick pieces. Cutting them into smaller pieces makes them easier to handle. For this recipe however, we cooked the shanks whole.
 
Ingredients:
2 Whole Beef Shanks, Frenched and Tied.
3 Carrots, Chopped
4 Celery Stocks, Chopped
2 Onions, Chopped
5 Garlic Cloves
250 Grams Fresh Ginger, Chopped
750 mls Red Wine
5 L Beef Stock
5 Thyme Sprigs
4 Rosemary Sprigs
Salt
Ground Black Pepper
2 Cups Brown Sugar
 
Method:
In a large frying pan or Dutch oven heat canola oil on high heat. Generously season the shanks with salt and pepper. Sear all sides of the shanks and transfer to a large pan or Dutch oven. Add carrots, celery, onion, garlic and ginger to the pan you seared the beef in. Sauté until the vegetables start to brown. Add half the wine and scrape all the brown bits off the bottom of the pan. Add the rest of the wine, beef stock, brown sugar, thyme, and rosemary. Bring to a boil and then pour into the pan with the shanks. Cover and braise at 35-degrees Fahrenheit for five hours or until tender.

Cover and braise your beef shanks for five hours, or until tender.


When shanks are done, strain out half the braising liquid into a separate pot to make a glaze. Leave the shanks in the remaining liquid and cover to keep warm. Reduce the strained braising liquid on medium heat, until it reaches a syrup consistency. To serve the shanks, you will need help to prop them up on a platter. You can use your favourite holiday accompaniments. For this recipe, we used a smoked blue cheese polenta, balsamic roasted shallots, roasted squash and grilled bok choy. Please see below for these recipes.

Drizzle the glaze all over the shanks.


Firstly, on the bottom of your platter, pour the polenta down as a base. Then, arrange half of the vegetables around the platter and gently place the shanks in the center – moving any vegetables around as needed, to aid the shanks in standing straight up. Drizzle the glaze all over the shanks. Scatter the remaining vegetables on the platter, and you are ready to impress your guests!
 

Creating the polenta.


SMOKED BLUE CHEESE POLENTA
6 Cups Chicken Stock
2 Cups 35% Cream
2 Cups Coarse Corn Meal
60 gm Butter
200 gm Smoked Blue Cheese
1 Cup Grated Parmesan
1 Tbsp. Kosher Salt
1 Tsp. Ground Black Pepper
¼ Cup Parsley, Chopped
¼ Cup Chives, Chopped
 
Method:
Bring stock, cream, salt and pepper to a boil, add the corn meal and reduce heat to low. Simmer for 25 to 30 minutes, stirring constantly until thick and creamy.
Remove from heat and stir in butter, blue cheese, parmesan, chive, and parsley and you are ready to serve.
 

Dicing up shallots and bok choy.
Roasting the shallots, drizzled with balsamic vinegar.


BALSAMIC ROASTED SHALLOTS

10 Large Whole Shallots, Peeled and Halved
3 Tbsp. Butter
2 Tbsp. Honey
4 Tbsp. Balsamic Vinegar
1 Tbsp. Fresh Thyme Leaves
Salt and Pepper
 
Pre-heat oven to 400-degrees Fahrenheit. Melt butter in an oven-safe frying pan over medium heat. Add honey, balsamic, and thyme. Stir to combine. Add your shallots flat side down, sprinkle with salt and pepper and roast in oven for 20 to 25min.

Roasted with butter, olive oil and salt, these squash wedges make a delicious addition to the beef shank dish.

ROASTED SQUASH

2 Kabocha Squash, Seeded and Cut into Wedges (leaving the skin on)
2 Tbsp. Olive Oil
2 Tbsp. Butter
Salt and Pepper
 
Pre-heat oven to 400-degreesFahrenheit. Heat oil, and butter in a cast iron pan. Place squash in the pan and sprinkle with salt and pepper. After the squash has a nice golden brown sear on one side, flip them and put in the oven to roast for approximately 20 minutes, flipping every five minutes.
 

Grill bok choy on the BBQ for a nice finish.


BOK CHOY

Cut bok choy in halves. Drizzle with olive oil. Sprinkle with salt and pepper. Place bok choy flat-side down on a very hot grill and sear for 30 seconds, ensuring each one gets a really nice grill mark. Flip and sear for another 30 seconds and they are ready to eat.

Holiday Side Dishes

If you saw our recent Western Foodie post about the Holiday Beef Wellington, these are the perfect side dishes to go with. And if the Beef Wellingon doesn’t steal the show, these side dishes definitely will!

By MIKE EDGAR, Photos by TWISTED TREE PHOTOGRAPHY

ROASTED GARLIC MASHED POTATOES

Ingredients:

  • 1 Bulb Garlic,
  • Intact Olive Oil
  • Salt and Pepper
  • 6 Large Russett Potatoes, Peeled and Cut into 1-inch Chunks
  • 4 Tbsp. Unsalted Butter, at Room Temperature
  • 1 Tsp. Salt, Plus More as Needed
  • 1 Cup Milk, Plus More as Needed
  • Minced Chives, for Garnish (Optional)

Method:
Preheat the oven to 375˚ F. Use a sharp knife to slice off the top end so that the bulb remains intact and all of the cloves are exposed. Place on a piece of aluminum foil. Drizzle lightly with olive oil and season with salt and pepper. Fold the foil around the bulb so that it is completely covered and bake until the cloves are tender, about 40 minutes. Remove from the oven and let cool at least 10 minutes before handling. When cool enough to handle, squeeze the bulb so that the softened cloves fall out. Discard the peels. Use the tines of a fork to mash the roasted garlic into a paste. Set aside.

Place the chopped potatoes in a large stockpot and cover with water. Cover and bring to a boil. Continue to cook uncovered until the potatoes are fork-tender, about 15-18 minutes. Drain well.

Return the potatoes to the warm pot. Add in the butter, salt, milk, and the roasted garlic paste. With an electric mixer, beat on medium-high speed until light and fluffy, adding more milk as needed. Avoid over-beating. *Taste and adjust seasoning as desired. Garnish with minced chives. Serve warm.

ROASTED ASPARAGUS WITH HOLLANDAISE
Ingredients:

1 Bunch Asparagus Stalks
2 Tbsp. Olive Oil
Large Pinch Sea Salt
Black Pepper to Taste

Method:

Preheat oven to 400. Meanwhile on a baking sheet, toss asparagus with the olive oil. Arrange stalks evenly on the pan, then sprinkle with sea salt and black pepper.

Roast for 20-25 minutes, shaking the pan halfway through for even, delicious browning.

HOLLANDAISE FOR TWO
Ingredients:

2 Egg Yolks
1.5 Tsp. Lemon Juice
1/4 Cup Butter Melted
Pinch Sea Salt
Pinch Black Cracked Pepper

Method:

There are lots of methods to use when making Hollandaise Sauce. While I want to be a purist and use a double-boiler, I must admit – I have an immersion blender and it is pretty fool proof. These recipes easily double, triple, quadruple, etc. Make Hollandaise for a crowd, by golly! Whichever method you use, here are your options:

Immersion Blender: Place egg yolks and lemon juice in a tall-sided container that isn’t too wide (think a quart-sized soup container). With the immersion blender, combine the egg yolk and lemon juice briefly. Continue to run the immersion blender and dribble in the melted butter. Add a little sea salt and black pepper. You’re done!

Blender: Place egg yolks and lemon juice in the blender. Pulse briefly to combine. Turn the blender on a low setting, take either the whole lid or just that little plastic part in the top off and slow drizzle in the melted butter. Add a little sea salt and black pepper. You’re done!

Double-boiler: Fill a medium pot with a few inches of water. Set on medium-high heat. Place a bowl over the top of the pot, making sure its large enough that the bottom of the bowl does not touch the boiling water underneath. Place egg yolks and lemon juice in the bowl. Begin whisking until combined. Slowly dribble melted butter in, whisking continuously. Add a little sea salt and black pepper. Finito.

Stove-top: NOTE: Don’t pre-melt your butter! Simply cut the butter into little pads. Set a small saucepan over medium-low heat. Moving quickly, whisk the eggs and lemon juice together in the pan. Slowly add a pad or two of butter at a time, whisking continuously and removing the pan from the heat if you feel a curdle coming on. Add a little sea salt and black pepper. Again, you’re all finished!

If however, you’re not done, and your hollandaise broke and isn’t a gloriously, smooth sauce – beat an additional egg yolk in a separate bowl and slowly whisk into the broken sauce, bit by bit. That should do the trick.

This spin on Christmas dinner is pleasing to the eye and palate – and gloriously festive.

Holiday Beef Wellington

Complimented by porcini mushrooms and a prosciutto wrap underneath melt-in-your-mouth pastry, this beef wellington is what dreams are made of.

A twist on a classic. This crowd-pleasing beef wellington is a perfect centrepiece for your next Christmas dinner.


By MIKE EDGAR, Photos by TWISTED TREE PHOTOGRAPHY

BEEF WELLINGTON

Ingredients:
1.5 Kg Beef Fillet
2 Tsp. Vegetable or Sunflower Oil
2 x 50g Pack Dried Porcini Mushrooms
25g butter, plus extra for the sauce
500g (1 lb. 2oz) Shitake Mushrooms, Finely Chopped
Handful Fresh Thyme Leaves
6 Slices Prosciutto
1 x 500g Pack Lighter All-Butter Puff Pastry
Plain Flour, for Dusting
1 Egg, Beaten to Glaze
1/2 Cup of Dijon Mustard

For the Sauce

500ml (½pt) Good-Quality Beef Stock
1 Bottle 750ml Shiraz

METHOD

Season the beef with salt and black pepper. Heat the oil in a large frying pan.

Seasoning the meat.

Sear the meat for 30 seconds on all sides until turning golden. Leave to cool.

Searing the meat.

Meanwhile, soak the porcini mushrooms in 250ml (8fl oz) boiling water until softened. Remove from the liquid, squeeze dry, then chop finely. Reserve the soaking liquid. 

Heat the butter in a large frying pan. Add the mushrooms and the thyme. Cook until golden and the pan is dry (up to 20 minutes). Leave to cool completely. Reserve a quarter of the mushrooms in the pan.

Rub the beef with the Dijon Mustard.

Rub the beef generously with the Dijon Mustard.

Put two large sheets of clingfilm on a work surface, overlapping slightly. Place the prosciutto on top, overlapping the edges to make one ‘sheet’ large enough to wrap the beef. Spread with three quarters of the mushroom mixture, then sit the meat on top and spread with the remaining mushrooms.

The beef on the cingfilm with prosciutto and mushroom mixture.

Roll the prosciutto around the beef, using the clingfilm. Wrap tightly and chill for 10 minutes.

Roll the prosciutto around the beef, using the clingfilm. Wrap everything tightly together in the clingfilm.

Set aside a quarter of the pastry. On a floured surface, roll the rest into a square or rectangle big enough to wrap the fillet: approximately 35cm (14-inch) square. Trim to neaten, then roll the edges of the joining sides a little more thinly.

Remove the clingfilm from the beef and position it in the middle of the pastry. Wrap the pastry up along the length of the beef, overlapping slightly at the join. Brush the edges with beaten egg and seal. Fold up each end like a parcel. Transfer to a lightly greased baking tray, seam side down. Roll out the remaining pastry and cut shapes to decorate.

The beef is placed inside the pastry.

Brush the Wellington all over with egg, press on the decorations and brush again. Chill for 20 minutes (or up to 12 hours if you like).

Brushing the pastry with egg with help it seal and allow the details to stick.

Preheat the oven to gas 8, 230°C, fan 210°C and put a baking sheet in the top third. To make the sauce, pour the wine into the pan with the reserved mushrooms. Bring to the boil and simmer until the wine has reduced to about one tablespoon. Add the stock and the porcini mushroom liquid and boil for 10 minutes until syrupy. Season, then stir in one teaspoon of butter. Set aside. 

Put the Wellington and its tray onto the heated baking sheet in the oven and roast for 10 minutes. Reduce the heat to gas 6, 200°C, fan 180°C, then cook for another 20 minutes for medium-rare meat (15 for rare, 25 for medium). 

Leave to rest for 10 minutes. Warm the sauce through. Serve slices of the Wellington with the sauce and vegetables.

If you’re interested in side dishes to go with this exquisite meal check out our blog here.

Equestrian Halloween

A spooky charcuterie. Because the only thing better than a night of candy, eats, ghosts and goblin fun – is doing it all in the barn! Photo by Twisted Tree Photography

This edition of Western Foodie isn’t so much of a “dish” per se, as it is an event. However, the pièce de résistance charcuterie board prepared by Chef Edgar, does take centre stage! As Halloween is fast approaching, we thought it would be fun to focus on a spooky, equestrian-style party for kids and parents alike. With the ample space that an indoor arena offers and the concept of trick-or-treating through the barn, this party can be as socially-distanced or together as you’d like. Plus, it gives the little ones a chance at Halloween candy within your bubble, if you’re still not comfortable with the idea of going door-to-door.

Trick-or-treating in the barn.

SPOOKY CHARCUTERIE
All parties need a charcuterie board, but one with a Halloween twist might just be a little more exciting than a traditional meat and cheese tray. Featuring foods of specific colour hues (like orange, white, burgundy or olive), this charcuterie board prepared by Chef Edgar is a frightful (but fun!) treat to snack on. Since there are no hard and fast rules to creating these grazing appetizers, charcuterie boards can either be sweet or savoury. However, the key to a truly fascinating one is a spread that presents a range of colours and textures – and it must be served on an interesting platter. Plus, when each of the food items seems to fit within the “haunted” theme, this board will appeal to both children and their parents.

It’s true that Chef Edgar is an artist when it comes to comes to arranging a charcuterie feast, but there’s really no right or wrong way to assemble one. Opting for a large, circular wood plank (which is convenient when it comes to using knives,) Edgar choose seven different types of cheeses for our Halloween platter. The cheese was placed strategically around the wood board first and most of it was kept whole, allowing guests the option to slice it themselves with individual cheese cutters provided to each adult.

Next, some of the signature inedible, decor was positioned into the dish. This included a small white pumpkin, a skull head (complete with soft white cheese and olive eyeballs), a meat cleaver and a unicorn skull figurine.

Then, four different types of meat were stationed on the board. Unlike the cheeses, meat should be pre-sliced. Edgar fashioned some of the thinner, circular meats (like prosciutto or Fennel Salami) into rosettes and spread other types like the cured sausages in heaps throughout.

He finished off the board filling up empty spaces with specialities like raisins on-the-vine, figs, dragonfruit, cape gooseberries, olives, figs, grapes and fresh honey comb. The result was astounding and a haunting display everyone could enjoy!

FRIGHT NIGHT GAMES
A Halloween party isn’t complete without some festive games. Classics like the egg-and-spoon race are always good for a chuckle when everyone is racing in your arena in full-on costume – but here’s a suggestion, don’t use real eggs or you might have a mess in your arena dirt. Opt for the cardboard egg versions instead.

Spider web game created with streamers and jump standards. Photo by Bar XP PHOTO.

We used trick or treat bags for a take on the “potato sac” race, and a Jack-O-Lantern with its mouth cut-out along with some skull head balls served well for a target toss game.

The favourite of the youngsters however, was our “Spider Web.” In this game we used some jump standards, duct tape and paper streamers to create a web. The kids then had to crawl, bounce or maneuver their way through the web without breaking or touching a streamer. It was a total hit! Then we amped up the contests with some fun prizes for the kiddos – did someone say full-size chocolate bars..?

A pumpkin craft table. Photo by Bar XP PHOTO.

BARN TRICK-OR-TREATING
There’s something about the idea of trick-or-treating with horses that is exceptionally special for youngsters. We placed a treat in front of each stall in the barn and had the stall windows open, so the horses could stick their heads out to watch. Then each child was given a candy sac, instructed not to run (so as not to spook the horses) and turned loose. By the end of the barn alleyway, each child had a full trick-or-treat bag and it all happened within our social bubble.

The concept of having the horses hand out treats was a real hit. Photo by Bar XP PHOTO.

Treats like individual candy bags made from surgical gloves, graveyard puddings, hand sanitizer, Halloween headbands, chip bags, reusable pumpkin cups, spooky socks, toothbrushes and a medley of other items were “handed out” by the horses to each child.

Photo by Bar XP PHOTO.

PHOTOBOOTH
Because, is it really a party if no pictures were taken? The dollar store is a great place for items like spider webs or balloons to help you with a spooky backdrop. Add a fog machine for a truly, haunting vibe!

Birria Tacos


Not your average “Taco Tuesday” evening dinner.

By MIKE EDGAR, Photos by TWISTED TREE PHOTOGRAPHY

Birria tacos are becoming all the rage and after one bite, you’ll want them for supper every night too. Birria is traditionally a Mexican dish consisting of a meat stew made from goat meat, and occasionally beef or mutton (but never pork). The stew is slow-cooked and has a savoury, sweet and sour flavour, with a hint of spice.

In Birria tacos, the stew is placed inside a tortilla shell with cheese, dipped in broth and fried up. This isn’t an easy dish to prepare, but once you taste a bite of a Birria taco’s sizzled, cheesy, crispy, goodness – you’ll never want a normal taco again.

BIRRIA STEW INGREDIENTS
 
For the Meat:
1 lb Beef Chuck
1 lb Beef Shank
1 lb Beef Shortrib
2 Tsp. Salt
2 Tsp. Ground Black Pepper
2 Tsp. Ground Cumin
 
For the Broth:
4 Dried New Mexico Chilies
4 Dried Ancho Chilies
1 Can Chipotle Pepper in Adobo
2 Tsp. Whole Peppercorns
2 Cloves
10 Whole Star Anise, Dry
4 Bay Leaves
5 Three-Inch Cinnamon Sticks
1 Tsp. Ground Cumin
1 Tsp. Ground Ginger
8 Garlic Cloves
1 Spanish Onion, Sliced
2 Cups Crushed Tomato
1 Litre Beef Stock
2 Oranges Sliced
1 Tbsp. Salt
1 Cup Brown Sugar
 
For the Tacos:
Tortillas of Your Choice
Diced White Onion
Fresh Cilantro
2 Cups Oaxaca Cheese, Shredded 
Fresh Lime
Fresh Jalapeño
Shredded Stew Meat

METHOD FOR THE MEAT
Remove stems and seeds from chilies. In a pot, bring two cups of water to a boil. Add the chilies and simmer until tender (around two minutes). Add chillies and half the water to a blender and puree until smooth, then add the canned chipotle and puree again until smooth. Set aside until its time to build the stew.
 
Cut your meat into manageable pieces and season with salt pepper and cumin. In a heavy dutch oven, heat the vegetable oil until you start to see it smoke. Brown your meat a little at a time, ensuring you get a good sear. Then remove it from the pot.

Using the same pot, sauté the onion and garlic until soft. Add peppercorns, cumin, ginger, bay leaves, clove, star anise, cinnamon sticks and salt. Sauté for another two minutes. Add your beef, crushed tomato, beef broth, oranges, sugar, and chillie puree.

If the meat is not covered by liquid, add an appropriate amount of water to cover. Bring to a boil, cover and place in a 350-degree Fahrenheit oven for four hours. If after four hours the meat is not tender enough to shred, then put the lid back on and continue to cook until tender.
 
After the meat has reached desired texture, remove from the oven and let the meat cool in the broth. Once cooled, remove the meat from the broth and shred with a fork or by hand. Set aside in a bowl.
 
Strain the broth into a pot, making sure all the spices are removed. Keep the broth in the fridge until needed.
 

The stewed meat is placed inside a tortilla with cheese, dipped into broth and then placed into your cast iron pan for frying.
Once one side is fried to crispy goodness, fold the tortilla and fry the other side.

METHOD FOR THE TACOS
Mix the oaxaca cheese into the shredded stew meat. Remove the broth from the fridge and place half of it into a bowl or shallow plastic container. Warm the other remaining half of the broth on low heat, on the stove.

In a large cast iron pan on medium high heat, warm some vegetable oil. Fill your tortillas with the shredded meat and cheese, then quickly dip into the cold broth (which was set aside in a bowl) and fry in your cast iron pan on each side – until golden brown and until the cheese melts.

Place the now fried Birria tacos on a serving platter. Pour the warm broth into a ramekin or bowl and place next to the tacos for dipping. Garnish with chopped onion, sliced jalapeños, lime wedges, and cilantro. Grab a taco and plunge it into the warm Birria broth and enjoy! 

When you are ready to enjoy your Birria tacos, dip into the warm broth and enjoy!

6 Halloween Treats

Need to send a spooky treat to the school this week? Want to impress your stable mates at a Halloween barn party? Here are 6 of our favorite Halloween snacks. Take the above Sugar Skull fruit platter for example. Loaded with fresh fruit and complimented by a cookie crust and frosting, this is a treat that is perfect for a Day of the Dead party!

Or what about this Candy Corn jell-o? Two packs of Jell-o, some whipped cream and a candy corn topper and these little individual treats are a delight with everyone!

 

Witch finger pretzel rods are a spectacularly sweet-and-salty treat – and a little creepy.

 

These poison apples are to die for… but seriously, aren’t they pretty?

 

We love this Rice Krispie treat idea! The candy eyeballs are the perfect touch – So cute and the kiddies would love them.

 

Lastly, this cheesy witch broom idea is adorable and healthy! Made with only three ingredients, they look as easy to do as they are tasty to eat.

Happy Halloween!

 

Outdoor Oven Pizzas

Photo by Twisted Tree Photography.

Make this drool-worthy homemade pizza, to enjoy with friends or family on the patio.

BY MIKE EDGAR

Photo by Twisted Tree Photography.

DOUGH:
3 and ¼ cups All Purpose Flour
2 tsp. Active Dry Yeast
1 tbsp. Salt
2 tbsp. Honey
1 cup warm Water
¼ cup dry, White Wine at room temperature
2 tbsp. Extra Virgin Olive Oil

Method – In a large bowl, combine flour, yeast and salt and mix well. Make a well in the center of the dry ingredients and add the warm water, wine and oil. Using a wooden spoon mix the wet ingredients into the dry until the mixture is stiff to stir. Then mix with your hands in the bowl until the dough comes together and pulls away from the bowl. Lightly dust a work surface with flour. Remove dough from the bowl and knead for five minutes. Oil a large clean bowl and place the dough ball inside. Cover with a damp towel and allow to proof in a warm place. Let it double in size.

SAUCE:
100 oz can of Diced Tomatoes
1 Onion, thinly sliced
5 cloves Garlic, chopped
1/2 cup Dry Oregano
1 tbsp. Salt
1 tbsp. Pepper
1 cup Olive Oil

Method – Heat olive oil in sauce pot. Sauté onions, garlic, salt , pepper and oregano for about three minutes. Add the tomatoes and cook for two hours at a low simmer. Stir occasionally with a twist to help break up the ingredients as they cook.

ROASTED FENNEL:

1 Fennel bulb
1 tbsp. Olive Oil

Method – Thinly slice the fennel. Sauté in frying pan until tender. Then place in a 400-degree oven for about 10 minutes.

CHEESE:
Fresh buffalo mozzarella and fresh goat cheese (chevre). Bocconcini cheese made with cows milk will also work.

SAUSAGE MEAT:

3 lbs. Ground Pork
3 tbsp. Red Wine Vinegar
1 tbsp. Salt
1 tbsp. Black Pepper
1 tbsp. Garlic Powder
1 tbsp. Onion Powder
1 tbsp. Whole Fennel Seed
2 tsp. Sweet Smoked Paprika
2 tsp. Chili Flakes
1 tsp. Brown Sugar
1 tsp. Dry Oregano

Method – Mix all ingredients together. Mince for 10 minutes to ensure all spices are evenly mixed.

Photo by Twisted Tree Photography.

Building the Pizza

Portion the dough into 10 oz. portions and form onto balls. Let proof for another hour. Dust work surface with corn meal or flour to aid the rolling process. Roll your dough out into a circle. A 10 oz. dough should make a 10-inch pizza.

Sauce your dough. Add fennel and sausage. Tear the cheese into smaller pieces and place randomly on the pizza.

Use a pizza stone to cook your pizza. Allow the stone 10 minutes to heat up in the BBQ or oven before placing the pizza on it to cook. Slide your pizza paddle under the dough and transfer it to the hot pizza stone. If your use a BBQ, it should be set to 500 degrees. Your pizza will take between five and ten minutes to cook properly. It is ready when the crust is brown.

Photo by Twisted Tree Photography.

Once the pizza is cooked, top it throughout with fresh basil leaves. Drizzle with olive oil.

Photo by Twisted Tree Photography.

Photo by Twisted Tree Photography.

Enjoy! * Thank-you to Tudor Stables and Connie and Andy Cicoria for allowing us to shoot this recipe on their beautiful outdoor patio.

Photo by Twisted Tree Photography.

 

Mason Jar Chicken Salad

By MIKE EDGAR, Photos by TWISTED TREE PHOTOGRAPHY

 

Tired of horse show concession food? Here’s a healthy recipe you can pack to take with you!

INGREDIENTS:

2 litre Jar

1 Chicken Breast, boneless skinless

1/4 cup Greek Yogurt, plain

1/2 cup Grainy Mustard

1/2 cup Honey

Juice of half a Lemon

1/2 tsp. Kosher Salt

1/2 tsp. Black Pepper

1/4 tsp. Garlic Powder

1 pint Grape Tomatoes, cut into halves

1 Cucumber, diced 1/2 cup

Sliced Almonds 100 grams

Goat Cheese, crumbled

2 cups Baby Arugula

METHOD:

Dressing – Mix yogurt, honey, mustard and lemon juice. Once mixed add almonds, cucumber and tomato. Set aside.

Chicken – Pre-heat oven to 425 degrees Fahrenheit. Season chicken with salt, pepper and garlic powder. Roast for 20 minutes. Let cool, then slice.

 

The jar:

Layer 1 – half of the cucumber tomato mix.

Layer 2 – half the sliced chicken.

Layer 3 – half the goat cheese.

Layer4 – half the remaining Dressing.

Layer 5 – half the arugula. Repeat all layers until jar is full.

Yogurt Parfait Breakfast

Photo by Twisted Tree Photography.

Tired of horse show concession food? Here’s a healthy breakfast recipe you can pack to take with you, as featured in our May/June issue of Western Horse Review.

BY MIKE EDGAR, PHOTOS BY TWISTED TREE PHOTOGRAPHY

Photo by Twisted Tree Photography.

INGREDIENTS:

2 litre Jar
1 litre Greek Yogurt, plain
1 pint Strawberries, quartered
1 pint Raspberries
1 pint Blueberries
1 pint Blackberries
Zest of 1 Lemon
3 tbsp. Sugar
1/4 cup Fresh Mint, chopped
2 tbsp. Honey
1/ 2 cup Sliced Almonds
2 cups Granola
1/4 cup Whole Fresh Mint Leaves

METHOD:

Berries – Combine all berries, chopped mint, lemon zest and sugar.

Photo by Twisted Tree Photography.

The jar:
Layer 1 – half of the yogurt.
Layer 2 – 1 tablespoon honey.
Layer 3 – half the granola.
Layer 4 – half the almonds.
Layer 5 – half the berries.
Layer 6 – half of the whole mint leaves.
Repeat all layers again to fill the jar.

Photo by Twisted Tree Photography.

Enjoy this amazing start to your day!

For a video tutorial, check our Facebook page: Mason Jar – Yogurt Parfait