Getting Ready For Winter
by Will Nicholls

It’s been a while but I’m back cooking again. The next Will on the Grill will include some moose recipes as I know many people out there are currently hunting moose. Some might even be hunting deer as I understand they are more northerly than ever before. Don’t forget to send me your favorite recipes for wild game.

Will’s Musty Pork Roast

An easy recipe that tastes great. This roast will be so tender it will be unreal.

2 lb pork roast

4 cloves garlic

garlic chives

5 sprigs rosemary (2 teaspoons dry)

4 sprigs thyme (1.5 teaspoons dry)

2 tablespoons Dijon mustard

1 teaspoon dry mustard

1 zucchini

1 onion

Slice zucchini in three and make a bed for the roast in a pan.

Peel and slice garlic into 1/ 8 inch pieces. Using a knife, cut holes into roast and insert garlic slices every two inches down the middle. On either side an inch or more make more holes and insert garlic slices.

Coat the top and sides of roast with Dijon mustard and put on the bed of zucchini. Sprinkle the dry mustard on top. Put the remaining garlic slices in top.

Lay the garlic chives, rosemary and thyme in an alternating pattern on the top.

Slice the onion into quarters and put at each corner of the pan.

Add a little water. You may put in some veggies if you wish such as potatoes, carrots, turnip, etc. in.

Cover with tinfoil and bake for 3-4 hours at 325 degrees. The length of time depends on the thickness and length of the roast.

Turkey and Sweet Potato Hash

Thanksgiving is coming up fast in the United States and sooner than you think for Canada. I’m always on the lookout for great things to do with leftovers. This one was recommended by a good friend.

large sweet potato, peeled and 1/4-inch diced

1 pound cooked turkey diced 1/2-inch or so

1 tablespoon butter

2 tablespoons olive oil

1 small red onion

1 red bell pepper

4 large eggs

1 tablespoon chopped, fresh chives (half if dried)

1 tablespoon chopped, fresh parsley (half if dried)

salt and pepper to taste

Place sweet potatoes in a saucepan; add enough water to cover by 1 inch. Bring to a boil and cook 3 to 4 minutes, until potatoes are just barely tender. Drain well and set aside.

Heat butter and 1 tablespoon oil in a large skillet over medium-high heat. Dice onion and red pepper, add to pan and cook about 4 to 5 minutes until lightly brown. Add sweet potatoes. Cook, stirring 6 to 7 minutes, until sweet potatoes are crispy.

Add remaining oil and turkey; season with salt (as always you can use salt substitute) and pepper and cook for 1 to 2 minutes.

Pat down, reduce heat to low, cover and cook another 4 to 5 minutes. Sprinkle with chives, parsley and additional salt and pepper if desired. Serve immediately.

Pizza Dough

This is an easy-to-make homemade version. The neat thing about it is that you can make individual pizzas for your fussy family. I’ve left out the pizza sauce and toppings as some of those have been covered before (the pita pizzas., etc.).

2 1/4 teaspoons active dry yeast

1 1/4 cups (275ml) warm water

about 4 1/2 cups (500gm) plain flour

2 teaspoons salt

1/4 cup (75ml) olive oil plus extra for oiling the bowl and brushing

Stir the yeast into the warm water, cover and let stand for 15 minutes until foaming. Combine the flour and salt in a large bowl. Slowly add the yeast mixture and olive oil alternately, stirring after each addition. Turn the dough out on to a lightly floured work surface and knead for 8 minutes until the dough is soft and elastic. Place the dough in a big, lightly oiled bowl and leave to rise until doubled in size, about 1 hour.

Punch down the dough and divide into six balls. Flatten and shape them into circles, cover with plastic wrap and leave to rest for 5 minutes. Shape the circles again so they are 8 inch (20cm) in diameter. Brush with oil and grill for 2 to 3 minutes. Flip the dough over and add your pizza toppings on the cooked side. Brown the bottom of the dough.