A
Taste of Canadian Agriculture
Canada's
agriculture and agri-food sector is a robust industry that
contributes to the economy and quality of life of all Canadians. It
is one of the country's top five industries and accounts for more
than eight per cent of the Canadian Gross Domestic Product. While it
is one of the oldest sectors of the economy, deeply rooted in
Canadian history and culture, it is one of the most dynamic and
innovative industries in Canada.
Value-added
and processed goods, together with prime-quality meats, fish and
seafood, live animals, bulk grains, oil seeds and vegetables, are
Canada's top agricultural exports. Other important export foods are
milk products; maple syrup and honey; organic, natural and health
foods; and confectionaries and beverages.
Canada
has one of the world's most valuable commercial fishing industries,
which takes advantage of the world's longest coastline. Shrimp, snow
crab, scallops, groundfish, salmon (farmed and wild), herring,
mackerel and clams are among the country's most important seafood
products, together with the most valuable seafood- lobster.
The
agriculture and agri-food sector is also an ever-changing one. Across
Canada, federal, provincial and territorial, university and industry
facilities are grouped together, creating clusters of knowledge and
expertise that act as incubation centres for innovation and
discovery.
Below
are some of the recipes
Hearty
beef borscht
True
Canadian
Stew (with
Dumpling )
Lobster rolls
Hearty beef borscht (serves 10 )
750 gr
Canadian beef, cubed (shoulder or chuck)
1.25L beef stock
1 large carrots, sliced
1celery stalks, sliced
1 medium-sized cauliflower, cut into pieces
1 onions, sliced
1large potatoes, cubed
1 leeks, sliced
2 bay leaves
30 mL parsley, chopped tarragon, as desired
salt and pepper to taste
600 ml cooked beets, canned or fresh, diced or sliced
500 ml beet juice
25 mllemon juice
8 ml sugar
sour cream, as desired
1.25L beef stock
1 large carrots, sliced
1celery stalks, sliced
1 medium-sized cauliflower, cut into pieces
1 onions, sliced
1large potatoes, cubed
1 leeks, sliced
2 bay leaves
30 mL parsley, chopped tarragon, as desired
salt and pepper to taste
600 ml cooked beets, canned or fresh, diced or sliced
500 ml beet juice
25 mllemon juice
8 ml sugar
sour cream, as desired
Method
Simmer
beef cubes in beef stock in a tightly covered pan for 1 hour. Skim
off the fat, then add the carrots, celery, cauliflower, onions,
potatoes, leeks, bay leaves and parsley. Season as desired. Bring to
a boil, then simmer for 30 minutes or until the meat and vegetables
are tender. Add the beets, beet juice, lemon juice, and sugar and
heat thoroughly. Adjust seasonings to taste. Serve hot with a dollop
of sour cream.
True Canadian Stew
20
pieces 115 g each top sirloin cap, portioned
100
ml maple syrup
25ml oil
500 ml carrots, diced
500 ml celery, diced
500ml onion, diced
2 garlic cloves, minced
2 bay leaves
2.5 ml ground nutmeg
10 ml dried thyme
5 ml dried sage
398 ml canned tomatoes, diced
500mL) Canadian beer
2 liter beef gravy( recipe to follow
500 gr Yukon Gold potatoes, diced
salt and pepper to taste
25ml oil
500 ml carrots, diced
500 ml celery, diced
500ml onion, diced
2 garlic cloves, minced
2 bay leaves
2.5 ml ground nutmeg
10 ml dried thyme
5 ml dried sage
398 ml canned tomatoes, diced
500mL) Canadian beer
2 liter beef gravy( recipe to follow
500 gr Yukon Gold potatoes, diced
salt and pepper to taste
Dumplings
325 ml milk
4 eggs
140g butter
90 ml fresh chives, minced
250 ml fresh parsley, minced
750 ml flour
40 ml baking powder
5m salt
Method
(stew)
1.In
an ovenproof pan, season and sear the top sirloin on all sides in the
oil, then set the meat aside. Lower the heat, and in the same pan,
sauté the carrots, celery, onions, garlic,
dried herbs and nutmeg for approximately 5 minutes.
2.Add
the canned tomatoes, bay leaves,suryp and beer; simmer for another 5
minutes. Return the top sirloin to the pan with the beef gravy and
bring to the boil. Cover and braise in a moderate oven at 180C for
approximately 11/2 hours or until the meat is tender.
3.Add
the potatoes 45minutes into the braising process.( when
15 minures left add dumplings)
Method
(dumplings)
1.In
a small bowl, mix the milk, eggs, butter, chives and parsley. In a
large bowl, sift the flour, baking powder and salt.
2.Slowly
incorporate the wet mixture into the flour mixture until
well-blended.
3/When
15 minutes remain in the braising process, drop spoon-sized
dumplings into the stew and cook until fluffy and tender.
Gravy
Melt
butter in a saucepan over medium heat. Add flour and whisk together,
making sure to get all visible lumps.
250
gr butter
250
ml four
2
liter beef stock
5
ml salt
5
ml pepper
Method
1.Add
salt and pepper.
2.Cook
over medium heat for 5 minutes or until mixture starts to turn light
brown, be sure to stir constantly.
3.Turn
heat to low and SLOWLY add
broth, stirring constantly.
4.It
will spit & bubble so be careful.
5.Turn
heat back up to medium.
6.Continue
stirring until gravy boil and thickens.
Lobster rolls ( Serves 6)
312 ml fresh or frozen lobster meat
125 ml to 175 m mayonnaise
10 ml lemon juice
45 ml celery, diced
30 ml onion, minced (optional)
125 ml to 175 m mayonnaise
10 ml lemon juice
45 ml celery, diced
30 ml onion, minced (optional)
Method
Thaw
and drain lobster meat, then chop into bite-sized pieces. In a small
mixing bowl combine the mayonnaise, lemon juice, celery and onion.
Combine with the lobster and mix well. Spread the lobster salad on
your favourite bread or croissant, or use as pita filling.May also be
used as a appetizer of a rice crackers
