Top 5 Recipes to Try this September

 

GOOD THIEF SCALLOP CRUDO

Chef Chef Jonathan Lee has created a dish with the freshest, most delicate scallops and exotic flavours.

Serves: 4

Prep Time: 4-8 hours (overnight)

Cook Time: 30min

Ingredients:

• Sushi grade or previously frozen scallops sliced thin
• Mango peeled and sliced thin
• Sliced almonds lightly toasted
• Thinly sliced Fresno chilis or if you like it spicy, Thai red chilis deseeded and thinly sliced
• Cilantro and/or rice patty herb leaves to garnish
• Tamarind water (see recipe below)
• Thinly sliced radish (optional)
• Pomelo peeled and broken into small pieces (optional)
• 250g tamarind paste without seed
• 750ml water
• 1 ½ tablespoons Me’s Chili Fish sauce (or to taste depending on the brand of fish sauce)
• A few sprigs of cilantro
• Few sprigs of rice patty herb or rao om (optional)

Method:

Start by soaking tamarind paste in water. Be sure to use the wet tamarind paste that usually sold in blocks, not tamarind concentrate as it will not work for this recipe. Add tamarind paste to water and with your hands break up the paste in the water thoroughly. Add in the cilantro and rice patty herb to the tamarind mix and let it all steep for a minimum of 4 hours but ideally 1-2 days in the fridge to allow the water to absorb all the flavour. Strain tamarind mix with a coffee filter until you are left with clear tamarind water. Season tamarind water to taste with fish sauce.

Now this is the fun part. Arrange the crudo ingredients in a shallow bowl. Be creative and use the ingredients to paint a picture on the plate. Pour the clear tamarind water over the scallops and serve it with a spoon so that you can get a little bit of everything in each bite and enjoy!

 

CHAMBAR’S FRICASSEE

Chef Nico Schuermans’ take on an autumn classic is a rich, hearty meal perfect for cooler fall weather.

Ingredients:

• 1 kg short ribs
• 1 cup red wine
• 1 cup pear tomatoes (whole or chopped)
• 1/4 cup brown sugar
• 1/4 cup chipotle (in adobo or powder depending on preference)
• 1 bunch rosemary
• 10g coriander seeds
• 10g black peppercorns
• 10g juniper berries
• 5 bay leaves
• 5 cloves
• 2 cinnamon sticks
• 1/4 cup balsamic vinegar
• 2 onions, chopped
• 1 head garlic, crushed or chopped
• 1 handful fresh thyme
• 1 handful fresh oregano
• Salt (to taste)

Method:

1. Season the Ribs: Generously season the short ribs with salt on all sides.
2. Sear the Ribs: Heat a large pot or Dutch oven over medium-high heat. Sear the short ribs until browned on all sides. Remove the ribs and set aside.
3. Sauté Aromatics: In the same pot, add the onions and garlic, cooking until they are softened and fragrant, about 5 minutes.
4. Add Tomatoes and Chipotle: Add the pear tomatoes and chipotle to the pot. Stir and let the mixture cook for another 3-4 minutes.
5. Deglaze with Wine and Vinegar: Pour in the red wine and balsamic vinegar, scraping up any browned bits from the bottom of the pot.
6. Add Spices and Herbs: Tie the rosemary, thyme, and oregano into a bundle with kitchen twine for easy removal later. Add this bundle, along with the coriander seeds, black peppercorns, juniper berries, bay leaves, cloves, and cinnamon sticks to the pot.
7. Simmer with Sugar: Add the brown sugar and stir until dissolved.
8. Return the Ribs: Return the short ribs to the pot, making sure they are partially submerged in the liquid.
9. Braise: Cover the pot and lower the heat. Allow the dish to simmer gently for 2-3 hours or until the short ribs are tender and falling off the bone. You can also place it in an oven preheated to 160°C (320°F) for about the same time.
10. Adjust Seasoning: Once the ribs are tender, taste the sauce and adjust the seasoning if necessary. Remove the herb bundle and whole spices (like cinnamon sticks and cloves) before serving.

Roasted Garlic Potatoes

INGREDIENTS:

• 8 baby Yukon potatoes
• 1 head of garlic, separated into cloves and peeled
• Olive oil
• Salt & pepper
• Herbes de Provences (optional)
  

METHOD:

1. Preheat the oven to 200°C (400°F).
2. Toss the potato cubes and garlic cloves in olive oil, salt, and pepper. Add some fresh Herbes de Provences if you’d like.
3. Spread the potatoes and garlic evenly on a baking tray and roast for 30-40 minutes, flipping halfway through, until golden and crispy.
4. Serve alongside the fricassee

Caramelized Balsamic Onions

INGREDIENTS:

• 4 onions, thinly sliced
• 2 tbsp olive oil or butter
• 1/4 cup brown sugar
• 1/4 cup balsamic vinegar
• Salt to taste

METHOD:

1. Heat the Oil or Butter: In a large skillet over medium heat, add the olive oil or butter.
2. Cook the Onions: Add the sliced onions to the skillet and cook, stirring occasionally, until they are soft and translucent. This should take about 15-20 minutes. If the onions begin to brown too quickly, reduce the heat to prevent burning.
3. Caramelize with Brown Sugar: Once the onions are soft and tender, sprinkle the brown sugar over them. Stir continuously for 5-7 minutes, allowing the sugar to melt and caramelize with the onions.
4. Deglaze with Balsamic Vinegar: Once the onions are nicely caramelized, pour in the balsamic vinegar. Stir to combine and let it cook for an additional 2-3 minutes until the liquid has reduced and the onions are glossy and well-coated.
5. Season and Serve: Add a pinch of salt to balance the sweetness, and the caramelized onions are ready to serve.

 

Plating:

1. Fricassee: Place a generous portion of the tender, braised short ribs in the center of the plate. Spoon some of the flavorful braising liquid over the meat to keep it moist and glossy.
2. Roasted Garlic Potatoes: Neatly arrange the crispy roasted garlic potatoes beside the short ribs, keeping them close but not overcrowded.
3. Caramelized Onions: Place a small pile of the balsamic-glazed caramelized onions on top or beside the fricassee, allowing their sweetness to complement the savory richness of the dish.
4. Watercress & Apples: On the other side of the plate, create a fresh bed of watercress. Add thin julienne slices of apple on top for brightness and texture.
5. Smoked Cheddar: Carefully lay a slice of applewood smoked cheddar over the watercress and apples. This will add a creamy, smoky note to the dish.

Bread: 

Serve with slices of warm focaccia or sourdough on the side, perfect for mopping up any remaining sauce from the fricassee.

 

ORGANIC OCEAN’S SALMON WELLINGTON

Chef Julian Bond makes a savoury seafood dish that is a true classic.

Salmon Ingredients:

• 1 Salmon Sockeye Salmon Filet
• 2 sheet Puff Pastry
• 1 egg, beaten to make Egg Wash

Spinach Ingredients:

• 2 tablespoons Butter
• 2 cloves Garlic (roasted, or fresh)
• 2 Bunch fresh Spinach (or frozen)
• Optional 3 Sheets of reconstituted Macro-Kelp Seaweed (finely chopped)
  

Sauce Ingredients:

• 4 oz Cream Cheese (110 g)
• 2 tablespoons fresh Dill, chopped ((1/2 teaspoon if using dried)
• 2 tablespoon Sour Cream

 

METHOD:

Preheat oven to 415°F (220°C)

Spinach Prep:

• In a non-reactive pan over medium heat, melt butter.
• Add roasted Garlic, Spinach, Salt & Pepper, cooking until Spinach is wilted.
• Once cooled, squeeze out excess moisture and add chopped seaweed and keep refrigerated until use.

Sauce Prep:

• In a bowl, soften Cream Cheese and add fresh Dill, stirring until mixture is evenly combined. Add Sour Cream to loosen mixture to spreadable thickness, then season.

Salmon:

1. On a floured cutting board, smooth out one sheet of Puff Pastry.
2. Place the spinach mixture down the middle of the puff pastry, leaving a wide border
3. Season the Salmon on both side and place the salmon on top of the Spinach.
4. Add several spoonfuls of the Cream Cheese/ Dill mixture on top of the Salmon, smoothing it out so that it does not spill over the sides.
5. Egg wash the border of the puff pastry and top with the 2nd sheet of puff pastry.
6. Trim any excess pastry from the ends, and sides then transfer to a baking sheet lined with parchment paper.
7. Brush more egg wash on the top and sides of the pastry.
8. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
9. Place in oven and drop temp to 385°F (200°C).
10. Bake for 20-25 minutes, until pastry is golden brown

 

CHEF NED BELL’S POACHED EGGS AND BACON APPLE RELISH

Brunch at home just got elevated with this delicious dish using BC apples.

Eggs – 2 per person

Relish: 

• 4 cups diced double smoked bacon, ½ inch pieces (I like using Johnston’s) 
• 2 cups peeled, diced and cored BC apples 
• ¼ fine diced shallots 
• ⅛ cup olive oil 
• ½ maple syrup 
• 1 tbsp real vanilla 
• ½ cup red wine vinegar 
• 2 tbsp horseradish 
• 2 tbsp grain mustard 
• ½ cup sliced flat leaf parsley

Preparation 

Relish:

In a medium size pot over medium heat – Sauté the shallots in the olive oil for 2 minutes – Add the diced bacon, cook for 5 minutes – Add the diced apples and cook for 5 minutes – Add the maple syrup and the red wine vinegar and cook for 1 minute – Remove from heat – Add the horseradish, mustard and vanilla, remove from heat – Let cool slightly – Once cool, add the sliced parsley and set aside while you cook the salmon.

Eggs:

In a small pot, with simmering water – Add 1 tbsp white vinegar – Swirl the water in circles – Crack the eggs and place in a small dish – When the water is swirling, slowly lay the eggs one-by-one into the pot – Gently cook for 3-5 minutes depending on how cooked you like your eggs – Remove and place the eggs on a paper towel to drain the water – Sprinkle a little salt on the eggs.

 

SUNRISE APPLE TART TATIN FROM MISSION HILL FAMILY ESTATE

Chef Patrick Gayler created this dessert as part of the winery’s participation in Apple Fest this year.

 

Recipe:

For the pastry:

1 sheet puff dough, semi thawed (this will make it easy to cut cleanly)

Cut the puff into 3” squares and arrange on a parchment lines sheet tray

Baked at 375F for 10-15 minutes or until golden brown

 

For the apples:

8 pieces sunrise/gala/ambrosia/pink lady apple

2/3 cup light brown sugar

1 tsp all spice

1 tsp star anise powder

 

Peel and core the apples.

Slice the apple pieces very thinly and then combine with remaining ingredients in a large mixing bowl.

Transfer mixture to a parchment lined 9” square baking dish and bake at 300F until apples are very soft and liquid has evaporated.

Allow to cool in the fridge over night before portioning into 3” squares.

For the caramel:

1 cup sugar

4 tbs butter

½ cup whipping cream

1 vanilla bean, split and scaped

2 tsp salt

1 cup cream, whipped

 

Heat sugar in a heavy bottom sauce pot on medium high. After 5 minutes or so, it will begin to melt and turn amber in color. At this point, stir the sugar and continue to heat until it’s a deep golden brown.

Immediately and carefully whisk in butter, salt and vanilla until smooth.
Add in whipping cream and bring back a rolling simmer for 2-3 minutes.
Transfer to a heat proof dish and cool to room temperature.

Once cooled reserve about ½ the caramel so that it can be used to brush the surface of the puff pastry sheets.

Fold the remainder of the caramel into the whipped cream and reserve in the fridge until ready to serve.