Heat the frypan over medium-high, add the oil. Combine the salmon and potato then add the remaining ingredients. Scoop mixture into the pan and press to form "pancakes". Cook till browned, turn over and cook a further 2 minutes.

1 Tbsp oil
1 tin salmon
2 potatoes, grated
1 Tbsp flour
salt
pepper
1 tsp dill
1egg
fresh parsley, chopped

chicken carcass, or 1 lb of leftover chicken bones
1 leek
1 carrot
2 onions, skins and all
1 bay leaf
1 Tbsp peppercorns
handful of parsley
1 stalk celery or 1 Tbsp celery salt
water

Place all of the ingredients in a large pot (the bigger the better) and fill the pot with enough water to reach a couple of inches over the chicken carcass. Bring to a rolling boil over medium heat and remove any scum that may have collected with a spoon. Reduce the heat as low as possible and let the stock simmer overnight, or keep the heat at medium and allow the stock to cook for 3 hours or so, until it has a nice yellow colour. Pour the stock through a fine strainer and into small containers for freezing. If you like your stock strong, cook the reduced stock over medium heat for another 40 minutes or so.

Ingredients:

1/4 cup (60 ml) Canadian cream cheese, spreadable
1/4 lb (115 g) sliced smoked salmon
2 green onions, whole
2 Tbsp (30 ml) capers

Spread the tortillas with a layer of cream cheese. Lay some salmon over top, and place the green onion and a line of capers across the middle of the tortilla. Roll the tortilla up like a jellyroll and slice on a diagonal – nice appetizer for parties.

This Episode James teaches us how to make Chicken Salad with Pears.

1 skinless, boneless chicken breast, cooked & sliced
1 head romaine lettuce, chopped
1 small red onion, sliced thin
1 pear, cored and sliced
1 orange, peeled and chopped
1 red pepper, chopped
3 Tbsp mayonnaise
a sprig of fresh tarragon, or 1/2 tsp dried
1 tsp dijon mustard

Directions – Toss all of the ingredients together and serve.

By popular request, The Urban Peasant: Meals in Minutes Volume 1 DVD is now available! It’s like having dinner with an old friend.

James Barber’s infectious humour makes meals marvellous and his ubiquitous philosophy of ‘use what you got’ makes cooking fun. Rediscover cooking at home with the master of quick ‘n simple meals, James Barber!

The Urban Peasant cooking series first appeared on Canada’s CBC television in 1991 and soon became an international hit in more than 120 countries around the world. In recognition of the 20th anniversary of the first episode we are pleased to offer The Urban Peasant: Meals in Minutes Volume 1.

The DVD includes 10 episodes featuring 35 simple and delicious recipes. Whip up a Spinach Salad with Roasted Garlic, followed with pan fried Chicken, Apples and Cilantro and a grand finish of Chocolate Cake Muffins… Simple, good for you and on the table quicker than getting a pizza delivered!

Please note: Standard Shipping may not arrive in time for Christmas. If you wish to receive the DVD by December 24th, we suggest ordering with Express Shipping by December 20th.

Canadian Standard Shipping: $14.95 + $3.49 Shipping

Canadian Express Shipping: $14.95 + $15.00 Shipping

USA Standard Post: $14.95 + $8.00 Shipping

We continue our Salmon theme, and this episode James shows us how to cook Salmon Steaks with Orange Juice

Ingredients:

2 salmon steaks
1 Tbsp butter
1 Tbsp frozen orange juice

Directions:

Melt the butter in a frypan. Place steaks in pan and cook for 1 minute, turn over and add the frozen orange juice. Finish cooking – 8 minutes per inch of thickness.

James Barber teaches us how to make pan roasted Salmon with Peppers and Garlic.

Ingredients

2 salmon steaks
2 Tbsp oil
2 coloured peppers (red, yellow or orange), chopped
3 cloves garlic, chopped
1 Tbsp wine vinegar
a sprig of fresh thyme or 1/2 tsp dried
a pinch of cayenne
salt
pepper
1/3 cup white wine or apple juice
a handful of parsley, chopped

Heat a frypan over high heat, add the oil . Add the peppers and garlic and cook for 1 minute. Add the vinegar and cook for 1 more minute. Push the peppers to the side of the pan and add the salmon. Cook for 30 seconds. Sprinkle with thyme, cayenne, salt and pepper, and spoon some of the peppers over the salmon. Add the wine. Reduce the heat to medium, cover and cook for 6 minutes. Serve sprinkled with parsley.

In our second episode, James shows you how to make Chicken with Cherry Tomatoes & Ginger!

*** Ingredients ***

- 2 Tbsp oil
- 2 skinless, boneless chicken breasts, cubed
- 1 inch fresh ginger, chopped or grated
- 2 cloves garlic
- 1 pint (about 15) cherry tomatoes
- 1/4 cup water
- 1 cup frozen peas, still frozen
- salt
- pepper

Heat a fry pan over medium-high heat, add the oil. Add the chicken, ginger and garlic to the fry pan, and cook for 2-3 minutes, until the chicken starts to change colour. Add the cherry tomatoes, water and peas. Cover and cook for another 4 minutes, or until the peas are done. Season with salt and pepper and serve.

In our first episode, James cooks a simple and delicious Salmon Fillets & Mango dish.  Also, learn the secret to cooking perfect salmon, every time!

**Ingredients:

- 2 Tbsp oil
- juice and zest of 1 lemon or lime
- 1 Tbsp soy sauce
- 1 clove garlic, crushed
- 1/2 inch fresh ginger, grated
- a splash of apple juice
- 2 fillet salmon
- 1 mango, sliced, or 1 tin sliced mangoes

Preheat the oven to 450F. Mix together all the ingredients except the salmon and mangoes. Place the salmon in a baking dish and pour the sauce over top. Cook for 8-10 minutes per inch of thickness, and serve with mango slices on top.