About a month ago, Matt and I went on a trip to the maritimes. Our good friends Kait and Graham were getting married, and we decided to take the opportunity to make a trip out of it. I went to university in New Brunswick so it wasn’t my first trip out east, but we rented a car and I have a bit more disposable income these days, so it was the first time I really had the chance to see the sights and enjoy anything other than Sackville.
Kait got married in Hopewell Cape, and from there we got to see the Hopewell Rocks and Cape Enrage, and I took Matt through Sackville and showed him the little blue house I used to live in with 4 other girls and 3 cats. From there we hit up Cape Breton Island, and did the Cabot Trail, then on to Halifax to visit friends, Lydia and Jenna, with a day trip to Peggy’s Cove, Mahone Bay, and Lunenburg.
It was a fantastic trip, and I really didn’t want it to end.
BUT. This is not a travel blog. I’d have to do a lot more travelling for it to be that. It’s a food blog. So I thought I’d better do a little east coast themed post. I wanted to try my hand at cooking something that we ate during on our trip, and I can’t just be buying lobster willy-nilly here in Toronto. So donairs and garlic fingers it was.
For those of you who don’t know, the key ingredient to both donairs and garlic fingers is donair sauce. A distinct and garlicky sauce made from sweetened condensed milk and vinegar. People seem to love it or hate it, but either way, you can’t have Garlic fingers out east without it.
To make the donair meat, I found this recipe over on allrecipes, and it was pretty good. They key is to slam the ground beef repeatedly into a metal bowl or pot, to kind of meld it together. This makes it so the beef is sliceable rather than a crumbly meatloaf texture. It’s also fun.
Once the beef is sliced, wrap into a pita, chuck in some lettuce, diced tomatoes, onions and, of course, donair sauce. Some people also like to add cheese.
Some recipes for donair sauce tell you to use evaporated milk and add sugar, and others suggest just going straight for sweetened condensed milk, and skipping the sugar. I opted for the latter. So one can of sweetened condensed milk and then garlic powder and vinegar to taste really. Around 4 tablespoons, but whatever.
Garlic fingers are ridiculously easy. Pizza dough, garlic butter, mozzarella cheese. This isn’t garlic bread though, it’s garlic fingers. So you have to cut them into finger shapes. Makes ’em easy to dip into the sauce.
I ended up with a ridiculous amount of food after making all of this though. I used to the leftover donair meat to make an impromptu poor man’s bulgogi.