Donairs (Recipe from More Than Poutine by Marie Porter)

Marie Porter’s latest cookbook More Than Poutine: Favourite Foods from My Home and Native Land resonated with me in many ways. Obviously it’s all about food but it’s Canadian recipes written by a fellow expat. When I made the move to the UK, first London then Cambridge, I was delighted to meet so many fellow Canadians in the same boat as me. We all miss our favourite foods, the ones we grew up on, that gave us joy and shared with loved ones. The cookbook features a lot of comfort foods, which is a nice reflection of these feelings of nostalgia.

The book’s title really hits the nail on the head. Poutine may be the Canadian specialty that first springs to mind but the cookbook is very well researched and spans over 120 recipes from all over Canada. Rest assured there is a great poutine recipe, complete with homemade gravy. The book also includes other well-known Canadian foods such as butter tarts, Nanaimo bars, tourtière and lobster rolls.

The recipes begin with a few explanatory words, as Canada is so diverse not all Canadians might know the dishes. The cookbook isn’t only for expats though, there’s enough interesting information for those living in Canada who want to expand their Canadian cooking repertoire. It’s also a great introduction to Canadian cuisine for anyone eager to learn more about Canada’s unique and varied culture.

The recipes’ measurements are provided in both US and metric units, with a more detailed conversions section at the end of the book.

It’s also worth noting that there is a focus on providing gluten-free alternatives to the recipes so the book is a good resource for those avoiding gluten.

With recipes classed into the following categories: Breakfast & Brunch, Appetizers & Sides, Snack Foods, Main Dishes, Jiggs Dinner (Sunday Dinner in Newfoundland), Beverages & Condiments and Desserts, the cookbook covers a lot of territory, both in the geographic and culinary sense. All of my favourites are in the book: Bannock, Montreal Style Bagels, Montreal Smoked Meat, Maple Snow Taffy, French Canadian Pea Soup and Bloody Caesar (Bloody Mary’s Canadian cousin). There are even accurate replicas of Jos Louis cake rounds, Oh Henry! chocolate bars and Swiss Chalet/St-Hubert BBQ sauce, although for trademarks reasons the recipe names had to be changed. It’s fun figuring out the inspiration behind the creative titles.

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Menu Tasting at The Cock – Hemingford Grey, Cambridgeshire (UK)

The Cock in the beautiful village of Hemingford Grey is one of the fabulous Cambridgeshire restaurants operated by Cambscuisine. I’m already a huge fan of one of their places – SmokeWorks, which I raved about here and here. I have been meaning to try out their other restaurants so I was delighted when Jessica Donnithorne, who’s in charge of marketing and people development at Cambscuisine, invited me to a sneak peek of The Cock’s new à la carte starters and mains menu, which launches on 14 May, 2015. I was impressed, not only by the delicious 20 or so dishes served, but by the very well organised, professional and hardworking team. It was also great to meet one of the owners, Oliver Thain, as well as head chef Wil Findlay who designed the new menu. I was joined by fellow blogger Miss Sue Flay, who made a rather neat video of the tasting session. You can view it here.

Tasting table

The Cock’s ethos is to provide high end casual dining and they’ve definitely hit the mark with their menu and decor. The food is guided by the seasons and there is an emphasis on sourcing fresh, local ingredients. It’s no wonder The Cock has been named the 2015 Cambridgeshire Dining Pub of the Year in the Good Pub Guide.

The Cock Collage 2

It’s worth noting that the new à la carte starters and mains menu is mostly gluten free, which will please coeliacs, allergy sufferers and those with dietary preferences. There are plenty of meat-free options too, such as risotto, polenta, truffle gnocchi and smoked camembert.

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