Chef Live and AGA Cookers!

Woah. These cookers cook…really!

In england everyone had an AGA or wants one…they are the supreme cooking appliance. More than a stove..it is a centerpiece for your home. Im happily from NovaScotia and we all seem to gravitate to the kitchen …the AGA cookers not only make daily cooking a dream…they look fantastic!

Starting in May I will  be working with the team at Paderno Halifax to demonstrate how very cool the AGA cooker can be…

www.aga-ranges.com

www.paderno.com

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AGA

Grilled Scallops and Pork medallions with Arugula and Walnut pesto! Perfect with a cold pint of Rickards White

This great grilling recipe from the Maritimes uses the best scallops in the world and pairs them with the best beer in the world: Rickards

Serves 4 people

  • 1 lb (454 g) fresh Digby scallops 20/30 count
  • 1 lb (454 g) pork tenderloin
  • 2 tbsp (30 ml) canola oil
  • 2 tbsp (30 ml) Pork BBQ spice mix (see recipe)
  • 4 tbsp Arugula and walnut pesto – (see recipe below)
  • Sea salt and pepper to taste

Method:

  • Pre heat your BBQ to medium heat
  • Pat dry the scallops with paper towel an pick off the small tough muscle
  • Trim the excess fat and silver skin from the pork tenderloin
  • Brush the tenderloin with half the oil and rub in the spice mix
  • Grill the tenderloin for about 4 minutes per side (rotate 4 times for a total of 16 minutes cooking time. Remove and rest for 6 minutes on a plate under foil
  • Toss the scallops with the remaining  oil, pesto and season
  • Grill scallops for one minute per side remove and serve with sliced pork tenderloin
  • Serve with your favourite side dish and a pint of Glory: Rickards White

 

For the Pesto:

  • 1 lb (454 g) washed  arugula leaves
  • 2 oz (60 g) fresh basil leaves
  • 6 cloves fresh garlic
  • 4 oz (225 g) walnut pieces
  • 4 oz (225 g) shredded granna padano cheese
  • 1 cup (250 ml) extra virgin olive oil
  • Salt and pepper to taste

Method:

  • Measure all ingredients into a food processor less the oil.
  • Turn on high and drizzle in the oil until the mix is a fine paste.

For the Spice rub:

  • 3 tbsp (45 ml) paprika
  • 1 tbsp (15 g) ground fennel seed
  • 1 tbsp (15 g) ground coriander
  • 1 tsp (5 g) sea salt
  • 1 tsp (5 g) ground black pepper

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Chef Live and Our Lady Peace!

I am a lucky guy! I am able to work in the career I love and along the way I have met alot of people! Well a few weeks back Chef Live was in the Q studios to cater for a whole lot of Our Lady Peace Fans…Thanks to everyone who helped out!

We even had a chance to meet the guys! Good natured and fun…