Archive for Recipes

Chef Kira’s recipe for Preserved Lemon & Harissa Stuffing


2 grams        Olive Oil
115 grams    Unsalted butter, melted, divided
135 grams    Yellow or white onion, diced
85 grams      Carrot, scrubbed, diced
65 grams      Celery, rinsed, diced
130 grams    Fennel, rinsed, diced
5 grams         Garlic, minced
515 grams    Brioche, *stale & dry, cubed
50 grams      Preserved lemon, rinsed well, seeds removed, finely diced, using zest and flesh
75 grams       Raisins
15 grams      Parsley, flat or curly, cleaned, chopped
3 grams        NWF Herbes de Provence Seasoning Blend
4.5 grams    NWF Harissa Seasoning Blend
350 mL        Chicken broth, divided (more if needed)
To Taste       Salt & Pepper
2                    Eggs, Whisked


Preheat oven to 325F and grease a 9 x 13” baking dish.

Add oil and 30 mL of the butter to a large pan over medium heat.  Add onion, carrot, celery, and fennel, and cook, stirring occasionally for about 5 minutes or until carrot is beginning to soften.  Add garlic and continue to cook until fragrant, 1 or 2 minutes.  Remove from heat and let *cool.  To speed cooling, spread out on a parchment paper-lined cookie sheet.

Place brioche cubes in a large bowl and add cooled vegetable mixture, preserved lemon, raisins, and parsley.  Stir gently to combine.  Sprinkle with both seasoning blends and stir again to combine.

Drizzle remaining butter and 250 mL chicken broth over bread mixture and stir gently to combine, adding more broth if necessary, to moisten.  Taste and correct seasoning as desired with salt and pepper.

Add 100 mL broth to eggs and combine.  Pour over bread mixture and stir gently just to combine. Add extra broth, if required to moisten.  Transfer mixture to baking dish.  Cover with foil and bake for 30 minutes.  Uncover and bake another 10 to 15 minutes or until centre temperature reaches 165F.

TIPS: *If using fresh brioche, dice 750 g and dry out cubes, in a single layer, in a 250F oven for about 1 hour.


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Around the World with Pie

On March 14, 2019, Newly Weds Foods celebrated Pi Day by going Around the World with Pie.  As a global company, our culinary team was up for the task to show and tell us what pie is where they are from.

Our first stop was Australia, where Chef Hayden provided a short history of pie in his country, as well as a delicious recipe.

Pie is a staple food in Australia especially when attending a sporting event. They are eaten with a healthy amount of tomato sauce added to the top. This is affectionately called a “dead horse (tomato sauce) with dogs eye(pie)”

The pie arrived in Australia with the first colonists. Pies were on the menu of Sydney’s first official banquet held to celebrate King’s birthday in June 1788, although what they contained is not recorded. 

While the classic Aussie pie is just pastry, meat and gravy, in New Zealand these ingredients are often supplemented by cheese.  The steak and cheese pie warrants its own category in their official pie awards. Encountering a puddle of molten cheese at first bite would surely add a new degree of difficulty to the already-tricky feat of consuming a pie without dribbling the contents down the front of your clothes.

In Sydney in the 1840s, one pie seller, William King, became famous as the ‘flying pieman’. His bizarre obsession was performing amazing feats of ‘pedestrianism’. In one instance, he was seen to sell pies to passengers boarding the steamer for Parramatta, and then run 18 miles to offer the remaining pies to the same passengers as they disembarked at their destination.

From the mid-1850s, pies became a staple of the refreshment rooms that sprang up to cater for passengers on the expanding railway network. Horse-drawn pie carts became fixtures on Adelaide streets and, around the 1890s that South Australian specialty, the pie floater appeared. The upside-down pie floating in a puddle of pea soup continues to fascinate or perhaps horrify those who haven’t grown up with the concept.

In 2015, we were asked by one of Australia’s leading Pie manufacturers to provide them with a spice core for a Thai green curry pie. They had already signed off on a recipe however, after a very successful presentation they asked us to look at it and offer some feedback.

After reviewing the recipe and highlighting some issues they gave us a week to submit a sample. We did this and have been selling them our version of the product for approx. 2 years. Along with an authentic Thai green curry spice core we persuaded the company to include fresh vegetables to add to the authenticity.


For our next stop, we went to Beijing, China to see Chef Z. Traditional Chinese meat pie provides a crispy wrapper and savory filling. There are in fact many types of meat pie popular across the country. The fillings differ from one house to another. You can use pork, lamb, or beef. Chef Z decided upon Beef & Shallots for this delicious pie.


From China we made our way over to the UK, where Pie is taken very seriously. Chef Adam and Chef Chris did not disappoint with their write up of the history of Pie as well as their recipes.

The Life of Pi(E)

Topped with mashed or sliced potato or encased in short crust or flaky pastry, the Great British pie is as synonymous with British culture as fish and chips. As simple as your favourite flavour may seem, pies have a history as rich as their filling. Ingredients enclosed in a wrapper and baked have been in the cook’s repertoire since the Neolithic period nearly 10,000 years ago.

However, these early recipes were not exactly what we would expect to see today. Pie-like dishes were eaten by the Egyptians who cooked their fillings in papyrus. These “crusts” were not for eating and simply used to protect and steam cook their contents. The idea of some sort of filling in a rudimentary pastry made from flour and oil originated in Rome where flour (though poor quality) and olive oil were in abundance. Rye dough filled with goat’s cheese and honey is among the first documented pie recipes from Roman writers.

The European pie’s development, as with many dishes, came down to ingredients that were plentiful locally. In northern Europe, olive oil was harder to come by, and considered a luxury and therefore a little too rich for such a thrifty dish. Cooks in this area favoured solid fats like butter and lard; using these created a mouldable pastry that could be rolled and the pie, as we know it, was born.

The earliest versions of “Pyes” were commonly filled with a variety of meat and were savoury. Pies were a way of making a hearty dish with limited utensils. They were easy to store, simple to cook and easy to carry; you could call them the original Tupperware. Cornish pasties are widely believed to be the first real ‘on the go’ meal. Eaten by workers, in the fields and down in the mines, the crimped edge gave a handle with which to eat even with dirty hands. The crust would then be thrown away.

Pies were not just the food of the common man, they were also enjoyed by the nobility. The great chefs of the time competed to create lavish centrepieces for banquets where live birds, rabbits, frogs and even humans would pop out when the crust was cut. Queen Elizabeth I may have had simpler tastes: she is traditionally credited with inventing the cherry pie which is said to be her favourite.

Missionaries and explorers spread the concept of the meat-based pie across the globe. The English Pilgrims transported their recipes across the ocean to the North American colonies where they are still enjoyed, although Americans today favour sweet fruit pies such as apple, pumpkin and cherry. In WW2 the apple pie became a symbol of national pride in the United States where soldiers fought for “mom and apple pie”.

Whichever way you slice it, the humble pie has a long and interesting history, so we thought that we would honour this pastry delicacy by creating two recipes that are particularly close to our hearts (and stomachs).

Bon appétit

Stargazy Fish pie,

Stargazy pie is a traditional Cornish dish made of baked pilchards along with eggs and potatoes, covered with a pastry crust. The unique feature of stargazy pie is fish heads protruding through the crust, so that they appear to be gazing skyward. 

The dish is traditionally held to have originated from the village of Mousehole in Cornwall and is traditionally eaten during the festival of Tom Bawcock’s Eve to celebrate his heroic catch during a very stormy winter. According to the modern festival, which is combined with the Mousehole village illuminations, the entire catch was baked into a huge stargazy pie, encompassing seven types of fish and saving the village from starvation. The story of Bawcock was popularised by Antonia Barber’s children’s book The Mousehole Cat, which featured the stargazy pie. {Wikipedia}

This version sees delicious succulent langoustines topping out the baked potato mash covered fish pie.



Oxfordshire Game pie


From the UK we crossed the pond to Toronto, Canada, where Chef Kira brought the sweet side of pie to life with her Pumpkin Spice Tarte au Sucre (French Canadian Sugar Pie). Tart au Sucre is part of the culinary lexicon of Quebec, the 2nd most populous province of Canada.  Many of Quebec’s early settlers hailed from the West of France and brought with them a heritage of French cuisine.  The pie was originally made with maple syrup as maple trees are native to the region and brown sugar was scarce and costly.   Today, about 85-90% of all maple syrup produced in Canada comes from Quebec, and constitutes about 70% of the world’s supply, depending on the year and the weather conditions that affect the sap.  As sugar became more available, and affordable, the recipe was updated to utilize brown sugar.  The addition of pumpkin pie spice, while not traditional, adds a subtle warm spice note to the rich caramel flavour of the filling.

From Canada we went South of the Mason-Dixon line to Chef Jake in our Horn Lake, Mississippi location, where he made some Southern Fried Blueberry Pies. Originally called “Crab Lanterns” because of the slits used to vent the pies and the popular crabapple filling, this style of pie has been around in the Southern United States since 1770.

Next up was a hop, skip and a jump over to Arkansas to Chef Nick, who spiced things up with some Empanadas Gallegas. Gallega is the word used for things made in Galicia, a region in Northwestern Spain.

And our final stop around the world on pie day was the home of our corporate headquarters in Chicago, where Chef Jeff has whipped up another sweet treat: Almond Pear Pie.

If this post has inspired you to try your hand at any of our recipes, please post them and tag us on social media.

And of course, a big thank you to our Culinary Team.

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Maruya (Plantain with Jackfruit Fritters)

1 cup all purpose flour
½ cup sugar
1 tsp. baking powder
¼ tsp. salt
1 egg
1 cup fresh milk
2 Tbsp. melted butter
1 cup vegetable oil
5-6 pieces of plantain (saba) bananas,
ripe but firm, peeled and mashed
1 ½ cups of jackfruit (langka), diced


  • In a bowl, sift together flour, ¼ cup of the sugar, baking powder, and salt.
  • In a larger bowl, beat egg. Add milk, butter and whisk together until blended.
  • Add flour mixture to milk mixture and stir until just moistened. Do not overmix!
  • Mix the bananas and jackfruit in a separate bowl and combine with the batter mixture.
  • Heat the oil in a pan using moderate (medium) heat. Scoop up about two tablespoons of this mixture and gently drop into the hot oil. Slowly form the mixture into an uneven circle using the spoon.
  • Cook for about 1 to 2 minutes on each side or until golden and crisp. Remove from pan and place on paper towels in a tray to drain excess oil.
  • Repeat procedure with the rest of the ingredients. Use a fine mesh sieve to dust the fritters with the remaining sugar.
  • To serve, fritters may be arranged on serving plate and a scoop of vanilla ice cream drizzled with chocolate and caramel sauce may added.

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Honeydew-Cucumber & Mint Cold Soup

4 cups Honeydew melon-diced
1 ½ cups English cucumber-diced
Mint leaves
½ cup Coconut water
¼ cup Greek yogurt
A Pinch of Sea salt-Optional


  • Place all ingredients into a blender, blend on medium/high for about two minutes, or until smooth.
  • Let settle (skim foam off top if some is still left).
  • Ladle into serving cups or bowl. Garnish with mint leaf.

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Carrot Ginger, Mango & Banana Smoothie

Not every soup has to be hot. Smoothies are actually a great base for any soup, you just normally heat them up. Here our chefs reveresed it, we use a soup as a base for a smoothie! It makes an already healthy treat and packs it full of extra vitamins and other healthy ingredients.

½ cup chilled Carrot ginger soup (store bought or home-made)
1 cup Orange juice
½ cup Pineapple-frozen diced
½ cup Mango-frozen diced
1 Banana-frozen
1 cup Ice (crushed)
2-3 Tbsp Greek yogurt–Optional

1. Place all ingredients into a blender, blend on high speed or smoothie setting.
2. Add Greek yogurt if you would like more protein.

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Soba Noodle Soup

Here’s an easy soba noodle soup recipe you can try out yourself. Then come see what our chefs can do for your next big project.

¾ tsp Sesame oil
3 Tbsp Shallots – (minced)
1 Tbsp Ginger – (minced)
4 cups Chicken broth
2 cups Vegetable broth
2 tsp Indo-China blend (NWF)
2 tsp Togarashi blend (NWF)
¼ cup, plus 3 Tbsp Miso paste, blonde
1 Tbsp Yuzu juice
1 Tbsp Nori flakes (very small pieces)
1 Tbsp Ponzu sauce
3.5 oz Soba buckwheat noodles (dry)
1 Tbsp canola oil
1 ¼ cups Shrimp, Peeled and Deveined
1 half per bowl Hardboiled egg – (cut in half)
2 cups Shitake mushrooms – (sliced ¼ inch)
½ cup Edamame
2 cups Bok choy – (sliced ¼ inch)
1 cup Snow peas – (cut in half on bias)
⅓ cup Radishes – (thin half-moon
Fried garlic (thinly sliced)
Enoki mushrooms
Togarashi (NWF)

  • Place sesame oil into sauce pot—Medium flame/heat. Once warmed/heated, add in the shallots and ginger. Cook for about 1 minute, stirring occasionally. Add Chicken and vegetable broth. Stir well.
  • Continue cooking broth on medium heat until warm, about 5 minutes. Add the Indo-China seasoning blend, togarashi blend, miso paste, yuzu, nori flakes and ponzu sauce. Stir all ingredients together using a whisk. Simmer for about 15 minutes, stirring occasionally.
  • Meanwhile, cook soba noodles separately in a pot of boiling water. When cooked Al dente, remove from water and cool. Toss with about 1 Tbsp of canola oil. Set aside. (will add to veggies and broth at the end)
  • Add in the peeled and deveined shrimp to the broth, stir. Let shrimp cook in the broth until fully cooked, approximately five minutes.
  • When shrimp is cooked, add in the vegetables. Let veggies simmer in broth for about 5 minutes. When vegetables are ready, add in cooked soba noodles. Stir well.
  • Place equal amounts of noodles, veggies, shrimp and broth into each serving bowl. Top with garnishes.
  • Place hard-boiled egg, fried garlic, enoki mushrooms and cilantro on top of soup mixture. Use a pinch of togarashi seasoning to dust top of egg.
  • Hard boiled eggs and fried garlic can be prepped a day in advance

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Chicken Pozole Verde Soup

Our first recipe this month is Chicken Pozole Verde Soup. It’s a standard Mexican recipe and everyone has their own twist on it, our chefs included. We have been working on a green chili seasoning that really punches up this and many other dishes. Request a sample from your sales person and try this out!

2 ¾ tsp Green chili seasoning –NWF (sprinkled onto chicken before cooking and added into onions)
16 oz- Raw Chicken thighs (with 1 ½ tsp seasoning applied)
1 cup Spanish onion, small dice (sautéed)
2 tsp Olive oil
1 ¼ cups Tomatillo Verde Sauce (store bought or homemade)
32 oz Chicken broth
½ tsp Granulated garlic
1 ½ tsp Sea salt
½ tsp Guajillo pepper seasoning
¾ tsp Oregano (Mexican)
2 cups Hominy (whole)
½ cup Hominy (puree, add in ½ cup of chicken broth)


  • Rub 1 ½ tsp of the green chili seasoning onto raw chicken. Place thighs in oven, (350 degrees), for about 15-20 mins. Remove from oven, even if chicken is not fully cooked. Any uncooked pieces will finish cooking in soup broth.
  • Sautée onions in small pot with olive oil, until slightly brown. Add in the remaining 1 ¼ tsp of green chili seasoning, and tomatillo verde sauce. Stir well.
  • Add into pot- chicken broth, garlic, sea salt, guajillo pepper, oregano, hominy, hominy puree. Stir well to incorporate all ingredients.
  • Add chopped chicken into pot with other ingredients. Stir well. Let simmer on Med/low flame for about 15 minutes. Check temperature of broth (want about 180 degrees). Chicken pieces should be cooked, but check before serving.
  • Serve with pico de gallo, and fresh cilantro sprigs.

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Blueberry Sausage Brunch Cake With Blueberry Sauce

The blueberry sauce on this sausage cake provides the right acidity to brighten an otherwise traditionally heavy dish. The chefs here at Newly Weds Foods have fully explored sausage and ALL the ways to use it, as this recipe demonstrates.

2 cups flour
1 tsp baking powder
½ tsp baking soda
½ cup butter, softened
½ cup sugar
¼ cup brown sugar
2 eggs
1 cup sour cream
1 lb pork sausage crumbles, browned
1 cup blueberries
¾ cup pecans, chopped

1. Preheat oven to 350˚F convection.
2. Combine flour, baking powder, and baking soda.
3. In a mixing bowl, beat butter until fluffy. Add both sugars and mix to combine on medium speed.
4. Add eggs, one at a time. Mix well after each addition.
5. Add flour and sour cream in alternating batches.
6. Fold in Sausage crumbles and blueberries with a rubber spatula.
7. Pour batter into a greased 9”x13” pan. Sprinkle nuts on top.
8. Bake for 25 minutes.
9. Serve with warm blueberry sauce

2 Tbsp cornstarch
2 Tbsp water
2 cups blueberries
¼ cup sugar
¾ cup water
2 tsp lemon juice
¼ tsp sea salt

1. Make slurry by combining 2 Tablespoons of water and 2 Tablespoons of cornstarch. Mix until smooth
2. Combine remaining five ingredients in a small pot and bring to a boil.
3. Give slurry another stir until smooth, then add to the pot constantly stirring the mixture with a wooden spoon or rubber spatula.
4. Remove from heat and cool to room temperature.
5. Serve on top the Blueberry sausage brunch cake.

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Z’hug Sauce

This is the Yemenite version of hot sauce.  It’s typically served with crackers as an appetizer but it’s also served on falafel or shawarma or even in soups!

1 ½ cups parsley, rough chop with some stems
1 ¼ cups cilantro, rough chop with some stems
3 cloves garlic
2 tablespoons lemon juice
½ cup and 1 tablespoon olive oil
2 tablespoons jalapeño, rough chop
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon cardamom
¼ teaspoon sea salt
2 teaspoons NWF harissa seasoning
1 tablespoon water


  1. Place all ingredients into food processor or blender. Blend until smooth.
  2. Taste, and adjust seasoning if needed.

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Tahini Brownies

With this recipe we let our chefs stray away from the traditional or expected and they came up with a warm gooey brownie, with buttery tahini sauce inside and on top. It’s along the lines of a chocolate peanut butter brownie but without the peanut allergens.

4 tablespoons butter, salted
4 ounces chocolate (bittersweet), chopped
3 tablespoons cocoa powder
3 eggs (large)
1 cup and 2 tablespoons sugar
1 tablespoon vanilla extract
1 teaspoon kosher or sea salt
¾ cup tahini
⅓ cup flour (all purpose)


    1. Preheat oven to 350°F. Line 8” square baking pan with foil, and lightly coat with butter.
    2. Melt butter over medium heat. Remove from heat and pour over cocoa powder and chopped chocolate. Whisk to combine.
    3. In a large bowl, whisk eggs, sugar, vanilla, and salt. Then whisk in tahini. Fold in the flour. RESERVE ½ cup of the tahini mixture for top garnish.
    4. Combine the remaining tahini mixture with the melted butter and chocolate to form brownie batter. Pour into buttered baking pan.
    5. Using reserved tahini mixture, evenly place dollops (approx. 6) across the whole pan, leaving some brownie batter showing.
    6. Cut or swirl into batter with a butter knife or fork to create a marbled effect. Be careful not to overwork it.
    7. Place into oven, bake at 350°F for about 28-30 minutes or until toothpick inserted into center comes out clean.
    8. Allow to cool before cutting into squares.

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