Recipes

 

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LAPSANG SOUCHONG PANNA COTTA WITH
SILK ROAD ROYAL BC MUSEUM TEA SOAKED SUMMER BERRIES

Serves 6 – 8401-victoria-tea

Episode: Victoria Tea

Ingredients:
500 ml whipping cream
30 ml honey
15 ml Lapsang Souchong tea
1 pkt plain gelatin powder
45 ml cold water/font>

60 ml Silk Road Royal BC Museum Tea
500 ml boiling water
500 ml summer berries
60 ml honey
Fresh mint

Method:
 1. Place 250 ml of the whipping cream & honey in a heavy pan and bring to the boil then turn off the heat, add the Lapsang Souchong tea, stir in well and steep for 10 minutes only.
2. Meanwhile, add gelatin powder to the cold water and stir well then allow to soak for 10 minutes.
3. Strain the tea from the cream and stir in the ‘bloomed’ gelatin until completely dissolved in the hot cream. Allow the cream & tea mixture to cool until just beginning to thicken, and stir continuously to speed up the process. If it gets too thick, place over a bowl/pot of hot water to re-melt the gelatin
4. Immediately pour mixture into glasses or moulds and chill thoroughly for at least 2 hours.
5. Add Silk Road Royal BC Museum Tea to the boiling water and steep for 6-8 minutes. Strain out the tea and add the honey, allow to cool until just higher than skin temperature then pour the warm tea over the berries and leave to cool completely.
6. Strain the berries from the tea and save the tea to be served mixed with soda water over ice.
7. Serve the berries over the panna cotta and finish with fresh mint.

 

 

SALMON BAKED WITH RATATOUILLE
FINISHED WITH FRESH CHIVES 

Serves 4
Episode: Hope

Ingredients:
4 small Whole fresh water fish (small pink salmon, trout, tilapia, steelhead, etc.)
60 ml Olive oil

 1 small Red onion, sliced
4 cloves garlic, minced

 1 small Red peppers, thickly sliced
1 small Aubergine (eggplant), sliced

 3 med Tomatoes, diced
 Pinch salt & pepper
Small bunch Fresh chives
1 Lemon, sliced
Unsalted butter/font>

Method:
1. Heat a large frying pan over a moderate heat, add olive oil then season and sauté the onions and garlic to a light golden brown, then add the peppers and eggplant.
2. Cook until just beginning to soften then add the tomatoes and cook for 15-20 minutes, season with salt & pepper. The ratatouille should be chunky and quite dry.
3. Make a double thickness square of aluminium foil large enough to wrap the fish completely, brush with olive oil and place the fish in the centre.
4. Season the inside of the fish with salt & pepper then fill the fish with the ratatouille.
5. Seal the parcel tightly and bake at 200°C/400°F for 30 minutes.
6. Remove from the oven and allow to rest for 10 minutes before opening the parcels. Remove the top fillet and plate it, then put the ratatouille on top, making a ratatouille sandwich with the 2nd fillet. Finish with fresh chives and a small piece of butter.

 

 

SUSHI RAMEN SOUP, WITHCRAB, AVOCADO & BACON

Serves 4

Episode: Richmond

Ingredients:

500 ml            Sushi rice, recipe below
 100 g                Crab meat
800 ml            Chicken broth
1 Avocado, peeled and sliced
4 slices      double smoked bacon, thick cut
2 green onions, sliced
1 red chilli, sliced very thin
Pinch hemp hearts or sesame seeds

Method:

1.Form the sushi rice into discs and allow to cool completely
2. Cook the bacon until the fat has rendered but not until it is too crispy, slice into thin strips and set aside.
3.Heat the broth in a pot and add the chilli and white bits of the chopped onions
4.Place the sushi rice in the bottom of a bowl and top with avocado slices so that the rice is completely covered and then add the crab meat on to the avocado, pressing it down firmly.
5.Very gently, ladle the broth over the crab meat being careful not to ‘wash’ it off of the avocado.
6. Scatter the bacon ‘lardons’ and chopped green onions into the broth and finish with a few hemp hearts.

SUSHI RICE

315 mL  Water
250 mL  Sushi rice
90  ml  Japanese rice vinegar
60  ml  Sugar
15  ml  Salt

Method:

1. In the top part of a double boiler, bring the water to a hard boil, add the sushi rice, cover tightly with tin foil and a lid, place on the double boiler and boil for 4 minutes.
2. Lower the heat to a low simmer and cook for 14 minutes (Do not lift the lid).
3. Remove the double boiler from the stove and place on the table for 20 minutes (Do not lift the lid).
4. Meanwhile, combine vinegar, sugar and salt in a pot, bring to the boil and cook until sugar and salt has dissolved.
5. Remove rice from the pot and place it in a large bowl and separate the rice to encourage cooling and stop the cooking.
6. While “cutting” and “lifting” the rice with a spatula, sprinkle with sushi vinegar until it has all been incorporated.

 

 

SMOKED OYSTERS “ESCABECHE” STYLE ON WEST COAST SLAW

Serves 4

Episode: Ucluelet

Ingredients:

16 – 24   Oysters (depending on the size)
250 ml   Fresh lime juice,
1 large   Tomato, diced
1 small   shallot, finely diced
1 small   Jalapeno, finely chopped
250 ml    Savoy Cabbage, finely sliced
1 small   Carrot, julienned
2 Green onions, thinly sliced
2 cloves  Garlic minced
30 ml    Olive oil, extra virgin

Salt & pepper

Oyster brine for dressing

Method:

1. Place aluminium foil in the bottom of a large pot and scatter a few wood chips on top then over a moderate-high heat allow the chips to start smoking NOTE: they do not have to be on a very high heat once they get going. (Soak the chips in water for a few minutes before starting).
2. Place whole oysters on top of wood chips and cover with a tight fitting lid, smoke for 15-20 minutes until the oysters open. The smoke should be light and wispy, not heavy or acrid.
3. Remove the oysters from their shells, put into a bowl and pour the lime juice over the oysters with the tomatoes, shallot and jalapenos, allow to cool in the fridge for half an hour
4. Combine the remaining ingredients and dress with a little of the oyster lime liquor, serve the oysters on top of the slaw with, more of the liquor.

 

 

KOOTNEY ALPINE CHEESE & ONION SOUFFLÉ

Serves 4

Episode: Creston

Ingredients:

200 ml   Milk, hot
25 ml    Flour
20 ml    Unsalted butter
½ small  Red onion, fine diced
1 clove  Garlic, minced
3 large  Eggs
5 ml     Dijon mustard
Pinch salt & pepper
250 ml   Kootenay Alpine cheese, grated

Butter for greasing the baking dish

Reserve some cheese for the top

 

Method:

1. Heat a small sauce pan and melt the butter, add the onion and garlic and sauté for 3-4 minutes without allowing any browning.
2. Add the flour and stir until the bottom begins to look less ‘yellow’ and more pale. Add the hot milk 1/3 at a time making sure that no lumps remain after each addition. Then stir in the grated cheese until completely melted.
3. Separate the eggs and stir the yolks into the cheese sauce along with the dry mustard, set aside.
4. Preheat oven to 185°C/375°F and butter a straight sided oven dish or 4 individual ones
5. Whisk the egg white in a large bowl until they form rigid peaks when the whisk is lifted out. Take approximately ¼ of the egg white and fold it in to the cheese sauce then fold that mixture back into the rest of the egg whites.
6.Gently pour the mixture into the baking dish, place on a baking sheet and bake on the middle rack of the oven for 30 minutes for a large one or 15-20 minutes for the small individual ones.
7. When they are cooked sprinkle with a little of the remaining cheese and bake for 4-5 minutes longer to brown the cheese. DO NOT REMOVE THE SOUFFLES FROM THE OVEN WHILE DOING THIS! Use a long handled spoon to scatter the cheese while the soufflé is in place in the oven.
8.Remove from the oven and serve IMMEDIATELY.

 

 

HEMP HEART & TREE ISLAND YOGURT POWER MUFFINS

Episode: Comox Valley

Ingredients:

750 ml         Flour (all purpose)
15 ml            Baking powder
5 ml            Salt
250 ml         Light brown sugar
250 ml          Yogurt
60 ml            Oil
2 Eggs
2 Bananas, very ripe and mashed
30 ml           Hemp heart
250 ml         Dried cranberries

Topping

170 g           Brown sugar
15 ml           Cinnamon
10 ml           Melted butter

 

Method:

1. Sift the flour, baking powder and salt into mixing bowl, form a well.
2. Mix the remaining ingredients thoroughly and add all at once to the dry mixture, mix lightly but quickly until dry ingredients are dampened. DO NOT OVERMIX.
3. Fill paper-lined muffin pans three-quarters full
4. Sprinkle with streusel topping. Bake at 200°C/400°F for about 25 – 30 minutes.

 

 

TAMARIND & CHERRY ‘SHRUBS’ HOLLANDAISE

POACHED EGG, WARM KALE & TOASTED GARLIC SALAD

Serves 4

Episode: Squamish

Ingredients:

For the shrub –

250 ml    light brown sugar
250 ml    water
250 ml    cherries, chopped
30 ml     Tamarind paste
250 ml    apple cider vinegar

4 large     free range eggs
250 ml      Unsalted butter, melted
3 egg yolks
1 bulb      garlic, peeled & sliced
1 large bunch   baby kale,

Method:

1. Place water and sugar into a sauce pan and bring to the boil, add the cherries and the tamarind paste then reduce heat to a gentle simmer for 20-30 minutes. Stir in the vinegar, bring back to the simmer for 10 minutes and allow to cool slightly before straining out the fruit (keep it for ice cream topping)
2. Toss garlic in a little oil with salt and pepper then spread out onto a baking sheet and cook in a 165°C/340°F oven until crispy and golden brown (about 10 minutes).
3. For the Hollondaise, fill a medium sauce pan with water and bring to the boil, place egg yolks in a medium sized stainless steel mixing bowl and add an equal volume of the shrub (about 60 ml), sit the bowl over the boiling water without allowing it to touch the water and whisk vigorously until the mixture begins to thicken slightly, then slowly, without ever stopping the whisking action, add the melted butter to the egg yolk mixture. Remove from the heat and keep warm until ready to serve. Add a good pinch of salt to the water and turn off the heat.
4. To cook the eggs, very carefully break each one into a small bowl and use that bowl to lower the egg into the hot water in the sauce pan and let them cook until set but still soft in the middle.
5. Heat a sauté pan over a moderate heat and melt a scant amount of butter in the pan, add the kale and cook until it is just lightly softened and season with salt & pepper.
6. Place onto serving plates and top with a soft poached egg then ladle over Hollandaise and sprinkle with garlic chips.

 

 

RABBIT HUNTER STYLE

Serves 4

Episode: Duncan

Ingredients:

1 Rabbit (cut 2 shoulders, legs into 2 pieces, trunk into 6 pieces)
75 ml      Oil
1 med      Onion, peeled & cut into small dice
1 large    Carrot, peeled & cut into small dice
1/2 clove Garlic
250 ml     Button mushrooms, sliced
100 ml     Flour
1 L        Chicken stock
pinch      Rosemary
pinch     Chopped parsley

 

Method:

1. Dredge rabbit pieces in seasoned flour. Heat a large frying/sauté pan add oil and sauté the rabbit pieces.  When brown on all sides remove the rabbit pieces from the pan.
2. In the same pan sauté the vegetables lightly, add the flour and stir in well, then add the stock 2 or 3 ladlefulls at a time, while stirring continuously, until a smooth sauce is formed.
3. Place the rabbit pieces back into the sauce and bring to a simmer, cover and cook in the oven for 45 minutes to an 1 hour at 180°C (350°F) until tender.
4. Remove the rabbit and place in serving tray. Remove the fat from the sauce and gently reduce the sauce to correct consistency.
5. Serve 3 pieces of rabbit over rice with sauce over top.

 

 

RASPBERRY ‘BORSCHT’ WITH FETA CHEESE & CRISPY PROSCIUTTO

Serves 4 – 6

Episode: Grand Forks

Ingredients:

1 bunch    Red beets, peeled & grated
1 pkt      Raspberries
1 small    Red onion, sliced
2 cloves   Garlic, minced
90 ml      White wine
125 g      Feta cheese
12 slices  Prosciutto
Salt & pepper
Oil

 

Method:

1. Place the prosciutto in a single layer on a baking sheet and bake at 180°C/350°F until crisp and golden brown, (about 12 – 15 minutes) turning part way through. Remove from oven and allow to cool completely.
2. Heat a medium sized sauce pan over a moderate heat and add a splash of oil, sauté the onions and garlic for 3 minutes then add the grated beets, cook for 3-4 minutes longer.
3. Add the wine and cook until the beets are tender then finish with the raspberries. If the mixture looks too dry, add a little cold water.
4. Cool a little and place into a food processor and puree until very smooth, press through a fine mesh sieve to remove the raspberry seeds (this may have to be done a couple of times).
5. Adjust the consistency with a few ice cubes to help cool down the soup as well as thin it.

Check the seasoning before serving with crumbled feta cheese and crispy prosciutto chips.

 

BABY KALE, PEAR (QUINCE), BEET & PEA SALAD WITH PEA POD PUREE & BEET GASTRIQUE

Serves 4

Episode: Vancouver

Ingredients:

700 ml Fresh baby kale leaves
2 large Pears, peeled & cut into large dice
4 med Beets
500 ml Pod peas, remove peas and keep the pods
30 ml Apple cider vinegar
15 ml sugar
30 ml olive oil
To taste Salt & pepper

Method:
1. Place beets whole into pot and cover with cold water and a splash of vinegar, bring to the boil and cook for 15 minutes. Remove from water and allow to cool and dry, once cool enough to handle, remove skin and cut into 4 wedges each then place back into the pot and fill with just enough water to cover the beets. Return to the stove and cook until beets are tender, DO NOT throw away the cooking liquid!
2. Reduce the beet cooking liquid down by at least 2/3 until it becomes thick and almost syrupy.
3. Bring a pot of water to the boil, add a good pinch of salt and quickly cook the peas for 1 minute only, then lift them out and chill under cold running water. Use the same pot of water to cook the pods until tender (8 – 10 minutes) and also chill under cold running water
4. Add the apple cider vinegar to the pea water and quickly blanch the diced pears, for 30 seconds only, no longer, or else the pears will disintegrate. Remove and allow to cool naturally
5. Place pea pods in a food processor and puree until smooth (add a small amount of water if necessary, to help the puree process) then push through a fine mesh strainer gently with the back of a spoon.
6. Heat a small pot over a moderate and melt the sugar until it starts to caramelize (turn a light brown). Once the sugar has been fully dissolved add the beet liquor and cook until thick, then allow to cool completely.

 

WEST COAST CHOUCROUTE GARNI, CURED MEATS, CABBAGE, APPLES, POTATOES

Serves 4 – 6

Episode: Victoria Farm to Table

Ingredients:
1kg          Assorted cured meats, sausages, charcuterie etc.
1000 ml fresh cabbage-type greens such as, savoy, white, collards, chard or even red cabbage
2              apples, peeled and sliced
1              large white onion, peeled & sliced
3             cloves garlic, chopped
60 ml    butter, or bacon/pork/duck fat
60 ml    apple cider vinegar
125 ml  white wine
3            large potatoes, cut into thick wedges
250 ml  arugula/raspberry sorrel/ watercress or any combination of ‘peppery’ greens

Method:
1.Heat a large pot/Dutch oven over a moderate heat and add butter/fat then sauté the onions and garlic until lightly golden brown, add the apple cider vinegar and reduce until almost dry.
2. Add the cabbage greens, apples and wine & reduce heat to a low simmer.
3. Meanwhile cut the cured meats into large chunks.
4. Push the potato wedges into the cabbage mixture and top with the meat pieces.
5. Cover with a tight fitting lid and cook over a very low heat on the stove top (or in the oven at 150°C/300°F ) until the potatoes are tender, about 45 minutes – 1 hour.
6. Serve on a hot plate topped with a handful of peppery greens.

RAW TOFU LASAGNA WITH SPICY SALSA, OLIVES AND LEMONY GARLIC HUMMUS

Serves 4 – 6

Episode: Nelson

Ingredients:
1 pkt Tofu, firm
4 large Tomatoes
1 small Red onion, diced
1 small Jalapeno, finely diced
1 small Green pepper, finely diced
125 ml Kalamata olives, sliced
1 can Chickpeas
1 bulb Garlic, roasted
1 Lemon, juiced and zested
30 ml Tahini paste
Pinch Salt & pepper
1 box Alfalfa sprouts

Method:

1. Cut the top off the garlic bulb and place in a jacket of aluminium foil, brush the top with a little olive oil and roast in the oven at 180°C/350°F for 30 minutes.
2. Bring a pot of water to the boil large enough to hold the tomatoes, remove the core of each tomato and make a cross in the opposite end. Plunge the tomatoes into the boiling water for 30 seconds until the skin starts to curl then remove them and drop them into ice cold water immediately. As soon as they are cool enough to handle remove from the water and peel the skin.
3. Cut each tomato into 4 and remove the seeds and pulp, place the tomato ‘meat’ into a food processor and puree until smooth then add the onion, jalapeno and green pepper, pulse just enough to bring everything together.
4. Place the chickpeas, roasted garlic, tahini, lemon juice and zest in the food processor with salt & pepper and puree until smooth.
5. Slice the tofu into very thin sheets and place 1/3 of them in the bottom of a baking dish, follow with a layer of ½ of the salsa, sprinkle with ½ the olives and another 1/3 of the tofu sheets followed by the rest of the salsa more olives (save a few for garnish on the top) and the last of the tofu.
6. Spread the hummus over the top of the whole thing and finish with the alfalfa sprouts and a few olives (for best results, make it the day before but leave the sprouts off until ready to serve).

 

SALMON AND CUCUMBER MOUSSE

 

Serves 6 – 8

Episode: Nanaimo

Ingredients:
1 can Sockeye salmon
75 ml Mayonnaise
250 ml Whipping cream
1 pkt Gelatin powder
1 small cucumber, peeled and deseeded
Pinch sorrel
Pinch salt & white pepper

Method:
1. Grate the cucumber into a bowl sprinkle with salt, toss together and allow to stand for 10-15 minutes then squeeze the excess moisture into a small bowl. Dissolve the gelatin powder in the cucumber ‘water’. Reserve the shredded cucumber.
2. Drain the can of salmon into a small saucepan and thoroughly squeeze out the excess liquid into the pan as well. Heat to a simmer and add the cucumber ‘water’ and gelatin mixture stirring until the gelatin has completely melted, remove from heat and allow to cool.
3. Whip the cream to soft peaks in a large bowl.
4. Stir the salmon and gelatin mixture vigorously into the mayonnaise with the sorrel and then fold gently into the whipped cream together with the shredded cucumber.
5. Pour into a plastic lined mould and refrigerate until set, turn out and serve with fresh baguette or crackers.