Un-Sheppard’s Pie
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lean pork
1 cup good quality chicken broth
1 tablespoon tomato paste
2 tbsp. chopped fresh oregano
1 tablespoon chopped Italian parsley
1 cup pinto beans – cooked
2 pounds yams, peeled and cut into chunks
6 tablespoons becel
1/2 cup skim milk
Kosher salt to taste
Preheat oven to 375°F.
In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
Drain the fat and add the broth, tomato paste, beans and herbs. Simmer until the juices thicken, about 10 minutes.
Pour the mixture into a 1 1/2-quart baking dish; set aside.
Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
Mash the potatoes with the becel, milk, and salt.
Spread them over the meat mixture
Bake until golden, 30 to 35 minutes.
Fennel Onion Relish
1 341 ml bottle of Rickards Dark
6 onions peeled and julienned
1 cup brown sugar
1 cup apple cider vinegar
2 tbsp mustard seed
1 tbsp fennel seed
2 bay leaves
2 tbsp salt
2 tbsp molasses
Measure all ingredients into a pot. Cook on medium heat until au sec
*Roasted Butternut Squash Soup with arugula walnut pesto
Ingredients:
2 tbsp olive oil
1 kilo of peeled cubed butternut squash
¼ cup of butter
2 medium sweet onions – peeled and chopped into small pieces
1 red pepper – seeded and chopped in small pieces
5 peeled garlic cloves – sliced
2 bay leaf
¼ cup Manuka honey
1 lemon – juiced and zested
2 litres of good quality chicken stock
Method:
For the soup:
Pre-heat oven to 425 F
Prepare a baking sheet with parchment paper
Toss squash with oil and spread evenly over baking sheet , roast for 20 minutes.
In a large pot melt butter on medium heat, when butter melts and foams add onions, red pepper, and garlic.
Sweat vegetables stirring occasionally for 10 minutes – season
Add honey and brown vegetables for 2 minutes
Add zest and lemon juice, and bay leaf
Add stock and simmer for 5 minutes
Add squash and simmer for 20 minutes
Remove bay leaf and purée soup with an immersion blender
Arugula Walnut Pesto
1 cup toasted walnuts
312 grams (11 oz by weight) clean picked arugula
2 cups Grated parmesan
4 tbsp roasted garlic
2 tbsp lemon zest
2 cup olive oil
1 tsp salt
Using a food processor grind your nuts with arugula, add zest, salt and garlic, drizzle in oil! Add cheese last – it gums up.
Bacon Jam
- 10 pieces of thick cut – double smoked bacon
- 1 large onion – peeled and diced small
- 3 large tomato – cored and diced small – save seeds and skin
- ¼ cup sugar
- 1 tbsp. mustard seeds
- 1 bay leaf
- 1/3 cup Sherry Vinegar
- 1 tbsp. roasted garlic paste
- Salt and pepper to taste
Method:
Cook the bacon till crispy but not too crispy – drain and reserve the bacon fat
Chop the bacon and set aside
In a medium sized pan het the rendered bacon fat on medium high – add the onions and tomatos
Season both and sauté for 5 minutes until tender – add sugar, mustard seeds and bay leaf – continue to cook for 5 more minutes.
Add sherry vinegar and roasted garlic paste – cook down until the mixture begins to thicken – add chopped bacon – season to taste and remove from stove – cool for 10 minutes
Remove the bay leaf and purée the mixture in a blender.
Serve with anything!!!!
Great on eggs benny, seared scallops, burgers, sausages…even on toast!
Curried Cauliflower and Apple Soup
1 small onion, chopped fine
1 small garlic clove, minced
1 tbsp Pataks Curry Paste
1 tbsp honey
1 1/2 tablespoons unsalted butter
1 large Granny Smith apple
4 cups cauliflower flowerets (about 1 small head)
1 1/2 cups chicken broth
1 cup water
1/4 cup heavy cream
In a 3 1/2- to 4-quart saucepan cook onion, garlic, and curry powder in butter over moderately low heat, stirring, until onion is softened.
Peel and core apple. Chop apple coarse and add to curry mixture. Add cauliflower, broth, and water and simmer, covered, until cauliflower is very tender, 15 to 20 minutes.
In a blender or food processor purée soup in batches until very smooth, transferring as puréed to another saucepan. Stir in cream and salt and pepper to taste and heat over moderate heat until hot
Zucchini and pumpkin soup
3 Cups peeled, cubed pumpkin or squash
3 Cups cubed zucchini
2 Medium potatoes, peeled and cubed
1 Large onion, sliced
2 Cups chicken stock
2 Tbsp. butter
2 Tbsp. chopped fresh basil
2 Cloves garlic, chopped
2 tbsp honey
1 lemon – juiced and zested
Salt and pepper to taste
Directions
In large saucepan, combine pumpkin, zucchini, potatoes, onion, chicken stock, oil, parsley and garlic.
Cover and simmer, stirring occasionally, for 45 minutes or until vegetables are tender.
If stock simmers down, add water to reach original level.
In food processor or blender, puree mixture in batches; return to saucepan.
Arugula and walnut pesto
1 cup toasted walnuts
312 grams (11 oz by weight) clean picked arugula
2 cups Grated parmesan
4 tbsp roasted garlic
2 tbsp lemon zest
2 cup olive oil
1 tsp salt
Using a food processor grind your nuts with arugula, add zest, salt and garlic, drizzle in oil! Add cheese last – it gums up
C&C Seared Pork Medallions with garlic and Canadian Club whisky Dijon cream
1 whole Pork Tenderloin – trimmed and cut into 8 medallions
½ cup flour
Salt and pepper to taste
2 tbsp. olive oil
For the sauce
½ cup Canadian club
2 tbsp. Dijon mustard
1 tbsp. honey
1 tbsp. roasted garlic paste
6 sprigs of fresh sage
½ cup heavy cream.
Salt and pepper to taste.
Method:
Season the flour and dredge the pork medallions. Heat up a large pan and heat the oil on medium high. Sear the medallions on both sided for about 2 minutes each.
Add whisky, Dijon, honey and sage – cook for 2 minutes
Add roasted garlic paste and cream – cook down until the cream reduces and becomes a sauce.
Remove the medallions – nappe with sauce
Red Stag Black cherry bourbon Panna Cotta
2 cups heavy cream
1/2 cup sugar
1 vanilla bean, split lengthwise
1/4 cup Red Stag Black Cherry Flavoured Bourbon
1 envelope unflavoured gelatine
Put 1 ¾ cups heavy cream, sugar, and vanilla bean in a medium saucepan.
Bring to a simmer over medium heat.
Remove from heat and allow steeping, covered, for 15 minutes.
Place remaining ¼ cup of heavy cream in a small bowl.
Add the gelatine and allow to sit for 5 minutes for the gelatine to soften.
Remove the vanilla bean and scrape the seeds from the pod.
Stir the seeds into the cream mixture. Discard the pod.
Rewarm the cream mixture 2 to 3 minutes, until warm but not hot.
Whisk in the gelatin until blended and dissolved.
Evenly divide mixture among 6 ramekins.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold and serve.
Makers Mark Bourbon Cured Salmon Filets
2 salmon filets
1 cup Makers Mark Bourbon
1/2 cup salt
1 cup dark brown sugar
1 tsp. cinnamon
1 tsp. ground cloves
Mix all ingredients together except the salmon. Spread the mix over both flesh sides of the salmon. Place the salmon on top of one another in a large square vessle. Top with sayran wrap and place a light weight over the fish. Refrigerate for 36 hours.
Wipe away the salt and sugar mix – slice thin and serve!
- 3 tbsp olive oil
- 2lbs sliced button mushrooms
- 1 cup dried wild mushroom mix – reconstituted with ½ cup boiling water
- 2 leeks – cleaned, and julienne
- 2 tbsp roasted garlic paste
- 1 cup apple cider vin
- ½ cup brown sugar
- 2 lemons – juiced and zested
- 2 cups heavy cream 34% MF
- 1 bay leaf
Method:
Heat olive oil in a braiser pot on med – high heat
Add leeks and sliced button mushroom – season
Add garlic cider vin and brown sugar and lemon juice/zest and bay leaf
Cook down till reduced
Add wild mushroom and the liquid, heavy cream
Cook down until almost all liquid is reduced
Add fresh chopped parsley
Adjust seasoning
