HALIFAX DONAIR PLATTER (new recipe included)
I’m still on my comfort food kick here in my little land galley by the sea. Did you check out my previous post with a composite of fave casseroles (CASSEROLES for COMFORT)?
It’s a pleasure for me, as the creator and keeper of a blog, however small, to have perfect strangers visit from time to time and even more of a treat to have to visitors send comments. Recently I’ve noticed a good deal of interest in my HALIFAX DONAIR recipes and I was curious as to why. Yes, they are recipes I am proud of but donairs are not universally known. A true mystery indeed. Ever since noticing this, haven’t I been craving a tasty drippy donair? And as with most things, once I get an craving, it becomes an itch that I have to scratch.
So I made some more DONAIR meat I did…but this time I baked it in small loaf pans (some for now, some for later) and served it up in a more healthy fashion….as a Donair Platter with lots of fresh crunchy veggies, swapping the traditional sweet donair sauce for HUMMUS and TZATZIKI, with some homemade PITA.
You didn’t think I would bring you all this way just to link you to old recipes did you? I thought it only fair since you took the time to drop by, to offer you something new and tasty, something I found went very well with my comforting donair platter.
This Lebanese Rice recipe was perfect as a side dish but why not try adding some chopped cooked chicken or shrimp and green peas to the mix for a complete meal. Tonight we enjoyed the leftover portions served with sautéd garlic green beans as a bed for some tasty Dijon salmon. Leftovers keep well refrigerated for 3-4 days and although I haven’t tried freezing it, I can’t see why you couldn’t. Let’s here it for leftovers!
- Pressure cooker
- 2 Tbsp butter
- 1 Cup thin pasta broken into small pieces angel hair, spaghetini, capellini
- 1 Cup basmati rice rinced
- 1 1/2 Cups chicken broth
- 1/2 Tsp dried thyme
- 1/2 Tsp dried minced onion
- 1/2 Tsp garlic powder
- 1/2 Tsp salt
- 1/4 Tsp turmeric
- 1 Tsp dried parsley
- Set pressure cooker on saute mode and add butter
- Add pasta pieces and cook, stirring occasionally until lightly browned
- Add rinced rice and continue to toast for another couple of minutes
- Add seasonings and chicken broth, stirring to combine
- Set pressure cooker to 8 minutes. When done do a natural release
- Fluff rice mixture and serve.
By the way I think I may have uncovered the reason for so many Halifax Donair hits. In the news the other day was an announcement for a troupe from Cape Breton, Nova Scotia, who has created the score for a musical entitled “Donair, the Musical.” Apparently their hope is to launch it eventually as a theatre play…something similar to the production ‘Come from Away’. Here is a little musical interlude for you to enjoy….
…peace and love…