Cozy comfort food is what this dinner is all about. Warm up with these recipes and wine pairings.
Our first virtual event had us “travelling: to Mexico for some fantastic food. Here are the recipes and wine pairings.
Spinach and Cilantro Soup with Tahini & Lemon – makes 8L
240ml tahini
240ml lemon juice
1 garlic clove
5 ml kosher salt
2.5 ml ground cumin
2.5 ml red pepper flakes
1.75L chicken stock
360g baby spinach
2 bunches cilantro
60ml tahini
10ml kosher salt
10ml lemon juice
First, make the sauce: Combine first amount of tahini, lemon juice, garlic, salt, cumin and red-pepper flakes with 2 tablespoons water in a medium bowl. Whisk until smooth, adding more water as needed to achieve a drizzle-able consistency, and set aside.
Next, make the soup: Add stock to a Dutch oven or heavy pot, and bring to a boil over high heat. Stir in spinach, cilantro, tahini and salt, and return to a boil. Turn off heat, and stir in lemon juice.
Use an immersion blender to purée soup. Taste, and adjust seasoning with more salt and lemon, if desired.
Serve soup immediately, and drizzle with tahini sauce. Cover and refrigerate remaining soup and sauce for up to 1 week, or freeze soup for up to 1 month.
Roasted Carrot Tart with Ricotta & Feta – 5 tarts
Flour, for rolling out dough
5 packages frozen puff pastry, thawed
2kg multicolored carrots, scrubbed and sliced lengthwise into 1/4-inch-thick pieces
75ml extra-virgin olive oil, plus more for serving
Kosher salt and black pepper
1L ricotta
600ml feta, crumbled
5 garlic cloves, grated
Chopped fresh parsley, chervil or chives, for garnish
Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a 1/4-inch away from the edges. Place puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.
Meanwhile, toss carrots with 1 tablespoon oil, season generously with salt and pepper and spread into a single layer on a baking sheet. Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.
While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.
Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.
Drizzle with olive oil and sprinkle with herbs before serving.
Crispy Lamb Meatballs with Chickpeas & Eggplant – 34 portions
4kg ground lamb (or “regular” ground beef)
30ml teaspoons fennel seeds
8 garlic cloves, finely grated
20ml red-pepper flakes, plus more as needed
Kosher salt and freshly ground black pepper
480ml olive oil, plus more as needed
4 medium eggplants, sliced 1/4-inch thick
8 (300mL) cans chickpeas, drained and rinsed
1L full-fat Greek yogurt, labneh or sour cream
500g arugula (or baby kale)
2 bunches cilantro cilantro, leaves and ender stems
4 lemons, halved
Combine lamb, fennel seeds, garlic and 1 teaspoon red-pepper flakes in a medium bowl. Season with 60ml kosher salt, and black pepper to taste, and mix until everything is well combined and the spices are evenly distributed.
Using your hands, roll lamb mixture into balls about 1 1/2 to 2 inches in diameter, placing them on a parchment-lined baking sheet or plate. You should have about 50 meatballs.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs — work in batches if your skillet can’t comfortably fit them all without crowding — and cook, gently rotating them occasionally so they more or less brown on all sides while keeping a vaguely round shape, 8 to 10 minutes. (Do not stress about this part; they will be delicious no matter what shape they are.) After they are evenly browned and cooked through, transfer them to a plate, leaving the fat and any browned bits behind.
Add 4 tablespoons oil to the skillet and, working in batches, if needed, add eggplant slices in an even layer, seasoning with salt and pepper. Cook the slices, flipping them once, until they are browned on both sides, about 6 to 8 minutes. Add more oil as needed. After eggplant slices are cooked and browned, transfer them to the plate with the meatballs.
Add remaining 3 tablespoons oil to the skillet, along with chickpeas. Season with salt and pepper, and cook, shaking the skillet and stirring occasionally, until chickpeas are nicely browned, 3 to 5 minutes. (They won’t exactly crisp; you’re just looking to take the edge off and get them nicely seasoned.)
Season yogurt with salt and pepper and smear onto the bottom of a large plate or serving platter. Top with meatballs, eggplant and chickpeas. Scatter with greens and cilantro, and then squeeze lemon halves over everything before serving.
Brussels Sprouts with Walnut & Pomegranate – 36 servings
2.4kg brussels sprouts, trimmed and halved
1180ml olive oil
Kosher salt and black pepper
240ml roughly chopped walnuts
120ml pomegranate seeds, plus more to taste (or dried cranberries)
Pomegranate molasses, for drizzling (optional)
Flaky salt, to serve
Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.
Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from heat and set aside.
When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 60ml or so), if using. Season with flaky salt
Roasted Mushrooms with Braised Black Lentils – 36 portions
3.6kg mixed mushrooms, such as cremini, shiitake or other wild mushrooms.
Kosher salt
Black pepper
Extra-virgin olive oil
4 medium white onion, minced
2 large bulb fennel, diced, stalk and fronds reserved
60ml slivered garlic
2L black lentils, rinsed
8 bay leaves
450g unsalted butter
2L diced dense country bread (remove crusts before cutting)
240ml finely chopped parsley
Zest of 8 lemons
Preheat oven to 375 degrees.
For mushrooms, trim any woody stems, and clean with a damp kitchen towel as needed. Place face down on a sheet tray lined with parchment. Season assertively with salt and pepper. Generously drizzle with olive oil, and roast until tender, about 20 minutes. Set aside.
Meanwhile, in a heavy-bottomed wide sauté pan, heat 1/4 cup olive oil over gentle heat. Add in the onion, fennel and garlic. Season with salt and black pepper and cook until tender, stirring often, about 10 minutes, taking care not to brown the vegetables. Add the lentils, stirring to coat them with the olive oil and vegetable mix. (Add more olive oil if needed to get a glossy coating on the lentils.) Cover just barely with cold water, add the bay leaves and fennel stalk and reseason with salt and pepper. Simmer, partly covered, until the lentils are tender but not mushy, stirring occasionally and adding more water as needed, as you might for a risotto. (You want to end up with wet-juicy cooked seasoned lentils but not lentil soup.) Turn off heat, remove bay leaves and cooked-out fennel stems or fronds, and finish with a healthy drizzle of olive oil.
For croutons, over medium heat, melt the butter in a skillet large enough to hold the diced bread in a single layer. Add in the bread, stir to coat evenly with the butter and season with salt. Toast the croutons in the butter on the stovetop, stirring frequently, until golden brown and crispy. The butter will smell browned and toasted. Remove from the heat, season with salt and black pepper and allow to cool briefly before tossing with chopped parsley and lemon zest.
Combine lentils with the roasted mushrooms and any accrued roasted mushroom juices, scatter croutons over top and serve.
Sesame Chocolate Ruffled Milk Pie
60 sheets phyllo
675g butter
6 eggs
1.5L sweetened condensed milk
275ml white sugar
750ml milk
500ml cocoa powder
500ml sesame seeds
45ml cinnamon
60ml vanilla extract
120ml corn starch
150ml milk
12 whole tangerines or oranges, cut into segments
Pre-heat the oven to 350F (180C).
Cut the butter into 1-inch chunks and melt it over the stovetop Set the melted butter aside.
Use a 9-inch pan and butter it or line it with parchment paper. It’s important that you use a pan that is 9-inches or larger with a height of at least 2 inches so that the chocolate filling doesn’t overflow or get too high – which will reduce the amount of crispy phyllo exposed by half.
Get a large kitchen towel or some paper towel and wet it. Wring it out really well so that it is just damp. Remove the phyllo pastry from the packaging and cover it with the damp towel.
Take 1 sheet of phyllo pastry and brush it liberally with melted butter. Take another sheet of phyllo pastry and lay it on top of the buttered one and brush melted butter on it liberally as well.
Gently pinch the pastry into ruffled folds on the 2 ends and the middle.
Gently spiral it into a coil and tuck the end underneath the bottom so that the bundles sit higher (this is to expose more of the phyllo pastry during baking for more crispiness!) I like to also gently pull up the middle of the coil as well to make it sit slightly higher.
Set the bundle in the pan.
Continue steps 4-7 until you have your pan completely filled with a phyllo spiral. Repeat for all 6 pans.
Use the remainder of the butter and brush the tops of each phyllo bundle until there is a light layer of butter on it. You may need to heat up some more butter if there is not enough.
Put it in the oven and bake it for 25-30 minutes until it is slightly golden and crispy at the tops.
Remove it from the oven and let it slightly cool while you make the Black Sesame Chocolate Filling. (Leave the oven on, we will still need to use it.)
In a food processor, blitz the sesame seeds until it is fine like sand.
In a large bowl combine everything but the cornstarch and the second amount of milk
In a separate small bowl, combine the corn starch and milk and mix until it has dissolved into the milk and it is smooth.
Add the cornstarch slurry to the sesame chocolate mixture
Gently pour the chocolate filling into the pan with the phyllo. Try to keep the phyllo as dry as possible
Bake for an additional 25-30 minutes until the phyllo is golden brown and the chocolate filling doesn’t jiggle when you gently wiggle it.
Lightly drizzle with some condensed milk or dust with powdered sugar on top and serve warm, garnished with tangerine segments
Roasted Grape and Butternut Squash Bruschetta – 48 pieces
1L seedless red grapes
60ml grapeseed or other neutral oil
20ml kosher salt
20ml ground black pepper
1L diced butternut squash
60ml extra virgin olive oil
2.5ml ground allspice
2.5ml ground cinnamon
20ml smoked paprika
60ml fresh thyme leaves
750ml inexpensive balsamic vinegar
750ml pecans
2 baguettes
600g chévre or Camembert
Preheat oven to 450 degrees. Remove grapes from stems, rinse under cold water, drain and pat dry. On one sheet pan, toss grapes with grapeseed or other oil, 2 teaspoon salt and 1 teaspoon pepper and roast for 10 minutes. On another sheet pan, toss butternut squash with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, the allspice, cinnamon, smoked paprika and thyme and roast for 15 minutes, or until just tender. Let cool to room temperature.
Meanwhile, heat the balsamic vinegar in a small saucepan over medium high heat until it is reduced to about 2 tablespoons of syrup. Cool to room temperature or just slightly warm. This may be done ahead and the syrup kept in the refrigerator. Bring back to room temperature or warm slightly before use.
Roast the pecans for about 8 minutes or until they become fragrant. Cool slightly and chop.
Slice 48 pieces from the baguette on the bias, sprinkle with remaining olive oil, salt and pepper. Grill or toast in the oven until golden brown. To assemble the bruschetta, spread each slice with about 1 tablespoon of chevre or a slice of a Camembert-style cheese and sprinkle with pecans. Then add a nice mix of squash and grapes. Using a small spoon, drizzle each piece with a thin ribbon of the balsamic syrup.
1st Course - German Lager Smoked Oka Fondue served With Prosciutto wrapped Pears, Grilled Apple and Chicken Sausage, Pretzel Sticks, Fried Onions Rings, Chicken Wings, Sweet Gherkins
Pretzel Sticks and Sweet Gherkins will be ready to serve and garnish the day of by chef Dan.
Prosciutto wrapped Roasted Pears
Slice Pears into wedges and cut out cores, In a Bowl toss with White Sugar, Sprinkle of Ground Black Pepper.
Place on Sheet Pan with Parchment paper and Bake in Oven for 15 at 400 F.
Let the Pears Cool A bit before wrapping in Prosciutto.
Slice the Prosciutto into thin long strips.
Wrap each pear and place onto parchment paper and have it ready to bake before service.
Chicken Wings
Cut off the wing from the chicken supreme.
Season with special seasoning and canola oil.
Place on sheet pan with parchment and roast in oven at 400 F for 25 mins or until cooked
Grilled Apple and Chicken Sausage
Take ground meat and form a sausage log and roll it in parchment to your desired thickness and length.
Unroll the sausage and place into a sprayed hotel pan. Continue with the remaining meat.
Pour a little beer into pan enough to cover the bottom and tin foil the hotel pan , bake in oven at 400 F for 15 mins or until cooked.
Cool the whole pan in the fridge
When ready to serve. Grill sausage until warmed through and cut to desired pieces to serve.
Buttermilk Battered Onion Rings
Drain onion rings well. Do Not Rinse.
Set up breading station, Seasoned Flour, Egg wash, Seasoned Panko.
Bread onion rings starting with flour, pat off excess flour, then place into egg wash, pat off excess, then finally tossing into panko breading. Cover generously and place onto sheet pans ready for deep-frying.
Beer and Oka Fondue
Mix 1 ½ lbs Shredded Smoked Oka and 1 ½ lbs Shredded Emmental with 6 tbsp. cornstarch, chopped garlic
In a stainless pot mix 3 beers, 6 tbsp. lemon juice, 5 tbsp. Dijon. Stir.
Warm up beer but not boil. Once warm stir in cheese mixture 1 hand full at a time, stirring constantly until all the cheese is finished.
Pour into ramekins and serve.
2nd Course - House made Canadian Rye Pasta with Creamy Asiago, Pork Belly, Wild Mushrooms, Sweet Green Peas, Chive Oil, Toasted Walnuts
Chive Oil will be ready to garnish the plates the day of by chef Dan
Canadian Rye Pasta
In a bowl Mix 4 cups of Rye flour with 4 cups Semolina flour with 2 tsp of sea salt
In the center of the flour make a bowl and crack four eggs and mix with 2 cups of beer
Mix batter and kneed, if too sticky use more semolina flour to loosen up the batter
Let rest for 30 mins covered before rolling
Cut off a small piece of dough and start rolling it through the pasta machine
Start with Dial number 1, 2, 3, 4 then finish it through the fine pasta cutter
Place the finish pasta on a floured pan until ready to blanch
Boil a large pot of water for cooking your pasta. Season your water with salt before cooking pasta
Crispy pork Belly
Cube the smoked Pork Belly into ½ cm pieces
Pan fry in a rondo on low heat with a little garlic oil, render until crispy
Place pork in a strainer after cooking to drain oil. Ready to eat
Wild Mushrooms
Slice wild mushrooms
Preheat a large frying pan. Sweat diced white onion and a bit of garlic with some oil. Sauté a handful of mushrooms at a time. Do not over crowd the mushrooms.
After getting some colour/ browning of the mushroom deglaze with beer and spoonful of butter. Season with salt and pepper.
Creamy Asiago Sauce
Make a veloute; sauté white onion, bay leaves and garlic in a stainless steel pot, deglaze with beer. Add 3 litres of heavy cream. Bring to a boil. Be careful of boiling over.
Simmer for 20 mins on medium low heat.
Grate asiago. Add about 5 cups to the cream (One cup at a time stirring constantly) some remaining asiago to garnish plates.
Roasted Walnuts
Toss Walnuts with very little oil, salt and pepper.
Roast on a sheet pan and bake in oven until golden brown. Approximately 7 mins
Let cool and crush walnuts to garnish plates.
Sweet Green Peas
Blanch Peas in a pot of hot water, drain and toss with a seasoned butter.
3rd - Course Munich Glazed Chicken Confit served with Crispy Chicken Skin, Grilled Asparagus, Fried Brussel Sprouts, Roasted Pepper Medley, Apple and Chorizo Croquettes.
Chicken Breast Confit
Clean chicken supreme, take the wing off and give it to the 1st course team for their appetizer. Remove the skin for later garnish.
Sprinkle seasoned dry rub on chicken breast, cover generously and sit in fridge for one hour. This will cure the chicken.
To make glaze; Put everything in a pot and bring to boil, extra-large pot because it will over boil with the LME.
Scoop out Munich liquid malt into a pot (use hot water to get everything out of the jar.
5 litres of water
Chopped thyme, Bay leaves, Sliced Garlic,
Apple Cider, Juniper berries, White onion,
Worcestershire, Butter
Once it boils, turn off from the heat and let it rest.
After one hour, rinse off the marinade on the chicken under cold running water. Place into deep hotel pans in a single layer to be cooked in the oven.
Carefully pour the glaze over the chickens completely covering the chickens.
Tinfoil the hotel pans of chicken and place in the oven at 325 F for 1 hour.
Pull the pans out of the oven and carefully drain the liquid in a pot.
Keep the chicken covered until service.
Bring the sauce to boil and reduce until desired thickness and flavor. Add apple juice if it’s too potent. Check seasoning.
Crispy Chicken Skins
Place chickens flat on sheet pans with parchment paper; place another parchment paper on top of the chicken and another sheet pan to press down. Bake at 400F for 20 mins, rotate pans on the oven and continue to bake 15 more minutes. Check to see crispy ness. If more time is need, use your judgment.
After its crispy remove top parchment and lightly brush skins with a glaze that’s made already. And season with salt and pepper.
Grilled Asparagus
Clean the bottoms off the asparagus
Marinate with herbs and oil lightly
Grill and watch out for flare-ups.
Fried Brussel Sprouts
Trim bottom of the Brussel sprouts and then in quarters.
Blanch Brussel Sprouts in a hot pot of salted water for 1 minute.
Drain in colander and let them sit draining for 20 mins.
When ready to serve, deep fry until golden brown, lift the baskets to drain a few moments, dump into a bowl and toss with bacon bits, garlic oil, salt and pepper
Roasted Pepper Medley
Toss peppers with oil and grill all around the peppers to get a nice char.
Clean outside of the peppers scraping with a knife. Remove the stems and seeds. Do not rinse the peppers underwater to clean; you will lose the entire flavor down the drain.
Julienne the peppers
When ready to serve, sauté the peppers in frying pan with fresh chopped thyme and butter. Salt and Pepper.
Apple and Chorizo Potato Croquettes
Boil 10 lbs of yellow potatoes until cooked through.
Large sauce pan, sauté chorizo sausage until cooked through
Drain chorizo and save the oil.
Sauté small diced apple with the oil from the chorizo for ten mins, drain the apples and discard the oil.
Drain potatoes out of water, put potatoes into mixer bowl, add 1 lb of cubed butter, 300 ml heavy cream, and add apple and chorizo mixture. Add 300 ml parmesan, Salt and pepper. Mix with the paddle attachment until everything is incorporated.
Scoop out 5 Oz portions with an ice cream scoop onto a sheet pan, let chill in the fridge until you can roll and shape them without falling apart.
See if first team has extra breading station left over and bulk it up if it needs to be.
Once it chilled, roll into “log” shapes
Bread potatoes starting with flour, pat off excess flour, then place into egg wash, pat off excess, then finally tossing into panko breading
Deep fry until golden brown, but not too long or they will get too hot and explode.
4th Course- Chocolate peanut butter Stout Tiramisu with Lemon Mascarpone Stuffed Raspberries, White Chocolate Truffles, Blueberry Vanilla Compote, Peanut Butter Brittle
Tiramisu Prep
In a small bowl, 1/3 cup chocolate chips, 2 tbsp of peanut butter
Pour 2 beers in a pot, bring to boil, pour over chocolate mixture. Stir.
Cut Lady Fingers in half and Soak in Peanut butter stout. Just for a few minutes and rest in a pan for later assembly
Make whipped cream using ¾ liter of heavy cream, and fold it with the mascarpone custard, place in piping bag.
White chocolate truffles
Roll balls out of the White chocolate ganache and after roll them into the beer sugar, set in fridge.
Blueberry and vanilla compote
Cook the blue berries in a stainless steel pot, add a splash of water and lemon juice, sprinkle of ground glove, then add the fresh vanilla bean (cut the vanilla bean in half and scrape with the back of your paring knife and scoop the beans out into the pot.) throw the whole pod in with the blue berries as well.
Simmer for 30 mins until water has evaporated and gets nice and thick, place into a container and chill.
Lemon Mascarpone Stuffed Raspberries
Zest lemons into mascarpone, whip with white sugar. Place in piping bag and stuff raspberries.
Place into a small hotel pan and cover with icing sugar and coat all around very generously with the icing sugar.
Place into fridge to set. If the icing sugar absorbs into raspberries, coat them again before going out onto plates.
Peanut Butter Brittle
Roast your peanuts on oven until golden brown, chill and roughly chop.
In a pot mix 3 cups of white sugar, 1 ½ cups corn syrup, ¾ tsp salt, ¾ cup of beer
Bring to a boil
Once its boiling add 3 cups of chopped peanuts
Boil for 5 minutes without stirring
Add 6 tbsp. of butter and 3 tsp of baking soda. Stir vigorously and pour into a sprayed hotel pan.
Set aside and cool.
Once chilled, pop out and make brittles.
This month, you get easily readable/printable PDFs. Merci, Chef!
Chef Kelly Cattani - November 2018
1 cup AP flour
1 Tbsp baking powder
1 tsp salt
0.25 tsp pepper
1 zucchini, grated (250mL total grated zucchini)
½ cup green onion, sliced thinly
½ cup cottage cheese
1 egg
1 Tbsp olive oil
Combine flour, baking powder, salt and pepper. Make a well in center and add zucchini, green onion, cottage cheese, egg and olive oil. Mix until just combined.
Heat butter or oil on a non-stick frying pan or griddle set over medium high heat.
Drop one tablespoon of batter onto cooking surface. Use an offset spatula to flatten the griddle cake. Repeat to fill available area. After two minutes (or when the bottom of the cake starts to brown) flip the cake over and continue cooking until both sides are golden brown.
Remove the cakes to a paper towel lined plate or pan. Continue until all the batter has been used.
Serve immediately or cool down and wrap. To reheat place in oven, toaster or deep fry until warmed throughout.
Roasted Grape Tomatoes
2 clamshells of grape tomatoes
2 Tbsp olive oil
salt and pepper
sugar
Toss halved or full cherry or grape tomatoes with a little olive oil, salt and pepper, and some sugar. Lay on parchment lined pan in a single layer, with a small amount of space between each tomato.
Roast in 400*F oven 10-15 minutes, or until the skins are charred slightly
Turn down the oven to 300*F and continue to cook for 10 minutes. Remove from oven, let cool.
Use immediately or let cool all the way, pack into a container and refrigerate for up to 5 days.
Smashed Avocado
3 ripe avocados
1 Tbsp coarse salt
1/2 fresh lime
Halve the avocados, remove the pit, scoop out the flesh and chop coarsely. Place it in a bowl and sprinkle with a little coarse salt. Squeeze half the lime over it and mix to combine. While mixing press the avocado against the sides of the bowl to smash it up. Taste and adjust seasoning.
Hard-Boiled Egg or Fried Quail Egg
For hard-boiled egg garnish: 1 peeled hard-boiled egg: grate finely and do not compress. Sprinkle with salt and pepper (do not mix to incorporate) and use a delicate garnish.
For quails’ eggs: grease a non stick frying pan and let it heat up on medium- high heat. Meanwhile crack quails’ eggs into small (2oz) portion cups taking care not to puncture the yolk. Fry as you would a chicken egg, leaving the egg sunny side up. Remove it to a plate and serve or use right away.
Chef Kelly Cattani - November 2018
For this course prepare items in this order:
Pumpkin soup, then cracker dough, then roasted pumpkin and pumpkin puree, then bake crackers, then puree the soup
Pumpkin Soup (Alain Ducasse Recipe)
yield: 14 cups
6 tablespoons extra-virgin olive oil
3 onion, thinly sliced
3 leek (white part only), thinly sliced
3 pound sugar pumpkin, cut into small chunks and peeled
4.5 L chicken broth
Fine sea salt
Freshly ground black pepper
In a medium stockpot, heat the olive oil over medium heat. Add the sliced onion and leek, and cook for 2 to 3 minutes, stirring frequently, until they soften and begin to look translucent. Stir in the pumpkin and a dash of salt and pepper. Add the chicken broth and bring to a boil over high heat. Reduce the heat to low and simmer for 45 minutes, stirring occasionally. Remove from the heat. Transfer the mixture to a blender and puree until smooth. Adjust the seasoning to taste.
Roasted Pumpkin with Fresh Herbs
1 lb pumpkin flesh, small diced
olive oil
2 sprigs fresh rosemary, minced fine
1 tsp garlic puree sugar salt and pepper
2 Tbsp flat leaf parsley, minced fine
Toss together diced pumpkin, garlic and rosemary. Add enough olive oil to coat, season with salt, pepper and sugar. Roast in 350*F oven for 30 minutes or until cooked through. Toss with minced flat leaf parsley. Taste and adjust seasoning. Hold hot until service.
Pumpkin Puree
1 lb pumpkin flesh, peeled and diced
salt and pepper
2 Tbsp maple syrup
2 Tbsp cream cheese
Steam or boil pumpkin until completely soft. Puree with maple syrup, cream cheese, salt and pepper. Taste and adjust seasoning.
Grain and Seed Crackers
1.75 cups whole wheat flour
1.5 cups all purpose flour
0.75 tsp salt
0.33 cups vegetable oil
1.5 cup tepid water
0.5 tsp baking powder
1 Tbsp chia seeds
1 Tbsp ground pumpkin seeds
1 tsp poppy seeds
2 Tbsp ground quick oats
Combine all dry ingredients. Make a well in center and add oil and tepid water. Gently incorporate wet ingredients into dry. Once dough has come together knead gently four times, wrap well with plastic wrap and allow to rest for 20 minutes.
Pre-heat oven to 350*F. Divide the dough into 4 pieces. On a floured surface roll out one piece of the cracker dough very thinly (2mm thick approximately). Dock with two forks, or with a docker. Use a rolling cutter to cut the dough into squares. Transfer it to parchment paper lined baking sheets. Dab each square with olive oil and sprinkle with sesame seeds or coarse salt (or poppy seeds or everything spice, etc) and bake 15-20 minutes or until the crackers are golden brown and crispy.
Chef Kelly Cattani - November 2018
For this course prepare items in this order:
team one: sautéed mushrooms, crepes, make leek strings, make sauce Robert, tie up crepe bundles *we will hold hot sauce Robert. We will heat crepe bundles just prior to service. Note: We would like to be able to use some sautéed mushrooms for the plate presentation if possible
team two: make leeks fondue, make chive cream sauce, boil water to cook gnocchi in, make gnocchi and cook it, mince 200mL fresh thyme *we will hold hot leeks, chive cream sauce in bain. We will heat the gnocchi just prior to service.
Basic Crepes
2 cups all purpose flour
8 large eggs, whisked
0.5 tsp salt
3 cups 2% milk
4 Tbsp melted butter
2x 8-10” non-stick frying pans
spray oil, heat resistant spatula, 2 oz ladle
Combine flour and salt. Add milk, eggs and butter. Stir until well combined. Strain through a regular mesh strainer. Allow batter to rest 15 minutes.
To cook crepes: heat up two 8-10” non-stick frying pans over medium high heat. Spray with spray oil. Lift pan off the heat and ladle 2oz of crepe batter into the pan while swirling the pan to spread the batter out to the edges. Use the dripping batter from the ladle to fill in any holes or empty spots. Return the pan to the heat and repeat the process in the second pan.
Once the first crepe begins to look golden brown around the edges and dry in the middle carefully lift it up and invert it to cook the reverse side. Do the same with the second crepe in the second pan. Let the reverse side of the crepe cook for one to two minutes then remove the crepe to a plate.
Stack the crepes directly on top of each other as they are removed from the pan. Continue to cook crepes until all the batter has been used. Wrap the plate full of crepes tightly with plastic wrap.
Note: The steam created by stacking the crepes and wrapping them in this way allows the crispy edges of the crepes to soften.
Sautéed Mushrooms
3 lbs assorted mushrooms, cleaned and medium diced (shiitake, portobella, cremini)
0.5 cup white wine
1 sprig fresh thyme, leaves picked and rough chopped
2 cloves garlic, minced
Salt and pepper
0.25 cup butter
Heat a pan over medium high heat. Add butter and mushrooms. Sauté gently until the mushrooms are approximately 50% cooked through. Add the garlic and thyme. Stir to combine. Add the white wine. Cook until the mushrooms are cooked through and start to dry out slightly. Season with salt and pepper and remove from heat. Allow to cool.
Mushroom Stuffed Crepes
dark green leek tops
prepared crepes
sautéed mushrooms
1 small block of plain cream cheese (or herb and garlic cream cheese)
Wash and cut dark green part of leeks into strings. Place in a pan and cover with cold water. Place pan on heat and bring to a boil. Remove pan from heat, strain out boiling water. Return leeks to pan and fill pan again with cold water to shock them. Strain again and lay leek strings on a paper towel lined pan or plate until required. Take care not to overcook the leeks or they will break when you attempt to tie them.
Line a hotel pan with parchment paper and spray it with spray oil.
Gently peel one crepe off the prepared stack of crepes and lay it on a cutting board. Add two or three tablespoons of mushroom filling to the center. Add a tablespoon of cream cheese. Pick up the edges of the crepe and gently tie the crepe closed with a leek string. Trim the top of the bundle (the excess crepe) with scissors.
Place the bundle in the prepared hotel pan. Continue to make bundles until you have one per guest. Wrap and refrigerate unused crepes. To freeze crepes remove them from the plate and wrap completely in plastic wrap. Label, date and freeze until required.
Reserve any remaining mushroom mixture for use when plating.
Sauce Robert
0.5 tsp sugar
0.5 tsp lemon juice
2 Tbsp butter
0.5 cup onions, sliced thinly
1 cup white wine
1 bay leaf
1 L demi glace
2 tsp Dijon mustard
In a small bowl stir together the sugar and lemon juice until all sugar is dissolved.
In a heavy bottomed sauce pan melt the butter. Add onions and cook until translucent, stirring frequently. You do not need/want any color on the onions. Add the wine and bay leaf. Allow the liquid to reduce by half. Add the demi-glace.
Allow the sauce to cook over medium high heat until it is thick enough to coat the back of a spoon (this is called nappé: When the sauce is the correct thickness it should stay in place on the back of a spoon and a finger run down the center of the spoon should create a valley that the sauce does not flood back into.)
Remove the sauce from the heat and whisk in the mustard and the lemon/sugar mixture. Taste it and adjust the seasoning if necessary. Strain the sauce through a fine mesh strainer into a heat proof container or into another small pot.
Hold it hot, well wrapped so that it does not reduce any further, in a water bath until it is required for service.
Parisienne Gnocchi
pâte à choux
boiling salted water in a large pot (6L or so)
piping bag
paring knife
strainer to remove the gnocchi from the water
ice bath to cool gnocchi down rapidly
Later (at the time of service) we will toss the gnocchi with melted butter, salt and pepper and fry in a very hot sauté pan to heat through.
To Prepare the pâte à choux:
500 mL water or milk
0.5 lb salted butter, cubed
360 g all purpose flour
8 large eggs plus 2 egg whites, whisked together
**for our purposes we will also be adding 2 Tbsp mixed chopped herbs – parsley, thyme, rosemary **
Place butter and water/milk in a medium sized heavy bottomed pot. Grab a sturdy wooden spoon. Have all ingredients at hand and roll down your sleeves. This take a bit of work.
Bring to a boil the water/milk and butter. Once the mixture is raising up the sides of the pot add all the flour all at once. Remove it from the heat and stir it vigorously. Smash the mixture against the sides of the pot to remove any lumps. All lumps *must* be busted up. Return the pot to the heat and continue stirring and mashing it until the mixture pulls away from the sides of the pot and the flour is slightly scorched on the bottom (should be a very thin golden-brown layer).
Dump the mixture into the bowl of an electric mixer (a Kitchen Aid for example) and fit it with the paddle attachment. Turn on the mixer to medium and mix for a minute, allowing the pastry to cool slightly. Add the mixed eggs one third at a time. Allow the eggs to FULLY incorporate before adding in more. Stop after the second addition and scrape down the bowl and paddle of the mixer. Scrape all the way to the center of the bottom of the mixing bowl. Resume mixing and add the last third of eggs.
**add the chopped mixed herbs**
Mix on medium high heat until the dough is shiny. A soft peak should form when you poke your finger into the dough and remove it (it is quick sticky). Scrape down the sides of the bowl and press plastic wrap directly on the surface of the dough until you are ready to cook the gnocchi.
Chive Cream Sauce
1 tbsp butter
0.25 cup shallot, minced
1 clove garlic, minced
1 cup white wine
1 L heavy cream
1 tsp Dijon mustard
1 cup chives, minced
Salt and pepper to taste
In a heavy bottomed pot set over medium heat melt butter, add shallot and garlic. Stir until fragrant and then add white wine. Reduce wine by about three quarters.
Add heavy cream. Allow sauce to reduce by about half (take care, this boils over easily) or until nappé. Add Dijon mustard.
Remove from heat and taste, season, taste again. Hold hot until required for service (ideally wrapped, in a heat proof container set in a bain marie). Add chives just prior to service.
Leeks Fondue
8 leeks, trimmed and washed thoroughly *ask chef to show you how to do this*
1 lb butter
3 sprigs fresh thyme
Salt and pepper
1 cup white wine
Cut leeks into a medium dice. In a heavy bottomed pot or rondeaux melt butter, add leeks and thyme sprigs. Cook over medium heat until leeks are nearly cooked through. Add wine and continue to cook until the liquid is evaporated. Remove from heat, season and taste. Place leeks fondue into a heat proof container, covered with plastic wrap, in a bain marie until needed for service.
Chef Kelly Cattani - November 2018
For this course prepare items in this order:
prepare spice mixture, fabricate trout and get it ready to fire, prepare pea puree, prepare vegetable garnish, prepare orange garnish, fire trout (just prior to service), very last minute we will make the pan sauce for which we will require 1 lb cubed butter
Ras el Hanout spice mixture
8 cardamom pods
6 allspice
2 piece cinnamon stick
2 dried red chilies
2 tsp black peppercorn
2 tsp coriander
2 tsp ground ginger
2 tsp ground turmeric
2 tsp dried mint leaves
1 tsp ground mace
1 tsp whole cloves
1 tsp anise seed
1 tsp nigella seed
Grind all these lovely things together until quite fine. Store in an airtight container until required.
Seared Spiced Trout with Oranges and Herbs
3kg fresh steelhead trout, skin on, filleted
25 thin slices of orange
Ras el Hanout spice blend
Salt and pepper
Fresh flat leaf parsley, thyme, basil, general fresh herbage
25 parchment paper squares, apx 3” x 3”
25 parchment rectangles apx 2” x 12”
Olive oil
1 lb cubed butter
Cut trout fillets into 25 squares measuring 2” x 2” and place in a hotel pan. Drizzle all with olive oil, salt and pepper and gently toss to coat.
Heat up a good quality steel or cast iron pan over high heat. Once it is SUPER hot place each the fish pieces, skin side down, taking care not to crowd the pan. Once the skin is crisp remove the fish to a sheet pan and repeat with remaining pieces. The pan needs to be very hot so take care to allow it to heat up sufficiently between batches of fish. Sear the skin side of all the pieces of trout.
Place parchment squares on a separate sheet pan. In the center of each square lay one slice of orange, followed by a level pile of fresh herbs. Tap the seared side of each piece of trout into the spice mixture, gently tapping off any excess. Place the fish atop the herbs, skin side facing upwards. Repeat for all remaining fish pieces. Wrap the parchment rectangle around the sides of fish, leaving the top exposed. Roll the two ends together and crease to secure the paper.
Just prior to service cook the trout in a 400*F oven. It will take 6-8 minutes only.
Pan Sauce
Once the trout is cooked *carefully* pour off the pan juice into a sauté pan. Heat it to boiling, remove it from heat and whisk in the prepared cold cubed butter. Taste and adjust seasoning. If needed add a touch of lemon juice or orange juice to round out the flavor.
Green Pea Puree
1 bag frozen green peas
Salt and pepper to taste
Olive oil
Place frozen peas in warm water to thaw. Drain them and puree with a little salt and pepper, adding olive oil as needed to ensure the puree is smooth. Taste and adjust seasoning. Wrap well and refrigerate until needed.
Snap Peas
5 per person (about 5 small bags needed)
Olive oil
Salt
Clean snap peas. Blanch for one minute in boiling water and shock in an ice bath. Strain and reserve until needed for service. At time of service heat through either in steamer or in the oven, season with salt and olive oil and serve.
Edamame
1 lb frozen shelled soy beans
Olive oil
Salt
Thaw frozen edamame in warm water. Strain and reserve until service. Heat at the same time as the snap peas and season with olive oil and salt
Fresh Orange
8 oranges
Zest all the oranges and dehydrate the zest under a heat lamp (we will use this if time allows it to dry enough).
Use a paring knife to clean the skin and pith off the oranges. Segment the oranges. Cut each segment into approximately 4 small pieces. Use, along with flatleaf parsley leaves, to garnish the plates.
Chef Kelly Cattani - November 2018
For this course prepare items in this order:
debone chicken, make chicken jus, stuff and roll chicken, steam chicken (chicken will take at least 1 hour in the steamer, and then about 20 minutes in the oven), rutabaga, celery/radish, parsley and celery leaves for garnish
Free Range Chicken Galantine Stuffed with Pork Sausage
5 large chickens
500 mL Dijon mustard
200 mL maple syrup
Salt and pepper
Olive oil
9 salt and pepper (or fairly plain) good sized raw pork sausages
Debone all of the chickens and immediately roast the bones for the jus.
Combine the maple syrup and Dijon mustard in a small bowl. Remove the casings from the sausages, attempting to preserve their cylindrical shape in the process.
Lay out enough plastic wrap to be able to encase the chicken once it is rolled. Season both sides of each chicken sparingly. Lay the chicken skin side down on the plastic wrap and open it up so that it fills a rectangular area with no gaps. Smear the inside with the Dijon/maple mixture. Lay a row of sausages lengthwise down the center of the chicken. Roll the bird up and then roll it tightly in plastic wrap. Roll it again in plastic wrap, securing the ends.
Steam the galantine until an instant read probe registers the internal temperature to be 165*F.
Remove the birds from the steamer. Carefully open the plastic wrap and transfer the birds to a 400*F oven to crisp the skin.
Remove from oven and slice into portions appropriate for one slice per person.
Chicken Jus
chicken bones
12 L chicken stock
4 onions, sliced thickly
2 Tbsp Cornstarch
200mL red wine
If time allows: chop the chicken bones into 1” long pieces.
Toss bones with oil and roast in a hot oven until well browned. Drain in a perforated pan. Use the drippings from the bones to sear off the onions in a large heavy bottomed pot. A little bit of color on them is ok. Add the roasted bones. Add chicken stock to cover the bones and boil at high heat until reduced by half. Add more stock and repeat until all the quantity of stock has been added to the pot. Let reduce by three quarters. Strain out the liquid and reserve. Discard the bones and onions.
Add the liquid to a smaller saucepan and bring it to a boil. Make a red wine and cornstarch slurry. Add only enough slurry to give the sauce body. Taste and season. Taste again. If needed a very small amount of honey and lemon juice may be added to this sauce to round out its flavor.
Butter Braised Celery and Radish
3 heads celery, trimmed and wash, leaves reserved for garnish!
2 lbs radish, trimmed and quartered
1 cup butter
salt and pepper
Slice celery on an extreme bias so that most pieces are approximately 2” long and 0.25” thick. Combine with the quartered radishes. Cook the vegetables just prior to the time of service.
Melt the butter in a saucepan. When it begins to foam add the vegetables. Keep the heat at medium high. As the vegetables are cooking baste them with the butter from the bottom of the pan. Once they are fully cooked remove them from the heat, season with salt and pepper and serve.
Rutabaga
5 large rutabagas
1 cups butter, melted
Salt
Large dice the rutabagas. Steam them until fully cooked and then place in the bowl of a mixer. Mix with paddle attachment until well smashed. Add melted butter and salt. Taste and adjust seasoning. Hold hot, covered, in a heatproof container, in a bain marie until service.
Chef Kelly Cattani - November 2018
For this course prepare items in this order:
Goat cheese mousse, honey dipped filo, maple sweetend “sour cream”, apple pie filling, green apple sauce, bee pollen – just needs to be busted up in a spice grinder or vitamix, honey – need to make a thumb bag or three for this, some ground cashews would add a little extra dimension if we have time to make some
The plate up for dessert: pipe “sour cream” onto plate, artfully arrange pastry triangle, top with apple pie filling, then pastry triangle, quenelle mousse on top. Dab sour apple sauce and honey, sprinkle bee pollen (and ground cashews) to garnish.
Goat Cheese Mousse
4 egg yolks
0.5 cup sugar
4 T cornstarch
pinch salt
2 cup 2% milk
0.5 cup goat cheese, crumbled
1 tsp vanilla extract
4 egg whites
1 Tbsp sugar whipped to stiff peaks and set aside until needed (do not refrigerate)
1 cup heavy cream, whipped to stiff peaks and set aside until needed (refrigerate)
Place yolks in medium sized mixing bowl and whisk until smooth.
Combine sugar, cornstarch and salt in a small pot over medium heat. Add milk while stirring. Cook until mixture begins to bubble and thicken, about 5 minutes, stirring constantly (make sure to scrape all the way to the edges of the pot).
Temper milk mixture slowly into egg yolks. Return the mixture to the pan and continue cooking until very thick. Remove from heat. Add vanilla. Add goat cheese. Whisk until the goat cheese is incorporated. Pass the mixture through a fine mesh sieve and place it inside a metal container set inside an ice bath. Press plastic wrap directly onto the surface of this mixture so that it does not form a skin. Once it has cooled to room temperature proceed with the mousse.
Fold egg whites into mousse in two additions. Fold whipped cream into mousse. Refrigerate until needed for service. Ideally for a minimum of 2 hours.
Apple Pie Filling
15 apples, peeled and quartered, cored and sliced (1 kg sliced apples)
2 Tbsp tapioca starch
5 Tbsp sugar
1 tsp cinnamon
pinch salt
Toss all ingredients together. Place in a hotel pan and wrap well with plastic wrap. Steam for 10 minutes, stir well and steam for 10 minutes more. Remove plastic wrap and let cool. Downsize and store until needed.
Honey Dipped Filo
1 roll of thawed filo pastry
200 mL melted honey
200 g melted butter
Coarse sugar
Brush one sheet of filo pastry with butter, then with honey. Top it with another sheet and push the two sheets together. Brush the second sheet with butter and honey, and then sprinkle with coarse sugar.
Cut the filo into half lengthwise. Then cut each half into long skinny rectangles. Place the prepared filo on a parchment lined pan. Repeat until there are at least two pieces per person.
Bake at 350*F until golden brown. Brush once more with melted honey when the pastry is removed from the oven. Let cool until required for service.
Honey - 300mL melted or otherwise liquid. Need to make several thumb bags prior to service.
Green Apple Sauce
8 granny smith apples, juiced and juice strained through fine mesh sieve
Honey to sweeten juice until delicious
Xanthan gum to thicken sauce
Cut apples into quarters and juice them (or blend in blender until completely pureed). Strain the juice through a fine mesh strainer. *Ideally, we need 500mL of juice.
Taste the juice and whisk in enough honey to balance the tartness of the apple. Add a pinch of salt.
Place the juice in a blender. Put on the lid of the blender and blend on high speed. Add 1/8 tsp xanthan gum to the blender and continue blending for one minute. If sauce is not quite thick enough add another 1/8 tsp xanthan.
Remove sauce from blender and place in a squeeze bottle until service.
Bee Pollen – 4 Tbsp needs to be busted up in a spice grinder or blender
Maple Sweetened “Sour Cream”
2 cups raw cashews, soaked 2- 3 hours or overnight, drained well
¾ cup olive oil **as needed to puree cashews**
1 lemon, zest and juice
0.5 tsp apple cider vinegar
2 tbsp maple syrup
Salt to taste
Puree everything together, adding only enough olive oil to allow cashews to puree. Push through strainer if necessary, to remove lumps. Refrigerate until service.
Chef Luc Jean - September 2017
Ingredients (Yield: 6 portions)
- 4 Russet potatoes
- 4 Egg yolks
- 2 cups Flour
- 1/4 cup Parsley (chopped fine)
- TT Salt
- 125 ml Parmesan Cheese
Method
- Boil potatoes with skin on in salted water until fully cooked
- Drain and peel them
- Pass the potatoes through a potato ricer and into a stainless mixing bowl.
- Add the flour, parsley, egg and pinch of slat.
- Mix until you form a nice pliable dough.
- Dust work survace with flour.
- Roll and cut the gnocchi.
- Bring a pot of salted water to a boil.
- Boil the gnocchi until they come up to the top of the water.
- Remove with a slotted spoon and cool in ice bath
Champagne Butter Ingredients (Yield: 300 ml)
- 1 Shallots
- 1 tsp Black peppercorns
- 250 ml Champagne or sparkling wine
- 1 Lemon juice
- 1 Lemon zest
- 1 tsp Honey
- 1/2 cup Heavy cream
- 1 cup Butter (cubed)
Method
- Put the shallots, peppercorns, lemon juice, lemon zest and honey in a stainless steel pot
- Reduce mixture by 3/4
- Add the heavy cream and reduce mixture again
- Cook mixture down until thickened
- Strain mixture into another pot or pan
- For every 1 cup of reduction, add 1 cup of cold cubed butter
- Once emulsified do not boil again
Chef Luc Jean - September 2017
Salad Ingredients (yield: 1 salad)
- 30g Arugula
- 50g Bartlett Pears
- 30g Candied Walnuts
- 20ml Dijon Vinaigrette
- 12g Crumbled goat cheese
- 6 Slices Beetroot
- 2 Pear chips
Method
- Cut the pears in half and remove the core.
- Shave the halves into thin strips using a Japanese mandolin.
- Put the shaved pear and arugula in a stainless steel bowl and mix with the Dijon vinaigrette
- Foldin the goat cheese and candied walnuts
- Peel the beetroot and thinly slice into rounds
- Lay the rounds in a circular pattern on a plate to form a circle
- Put the salad in themiddle of the beet circle.
- Garnish the salad with pear chips
Pear Chips Ingredients (Yield: 40 chips)
- 3 Bartlett Pears
- 200ml water
- 125g Granulated sugar
Method
- Preheat oven to 285F
- Bring the water and granulated sugar to a boil.
- Shave the pears paper thin.
- Line 2 sheet pans with parchment paper.
- Dip each slice in the syrup and lay out flat on the parchment paper.
- Put the pan in the oven and cook for 1.5 hours until the pears are lightly golden and dehydrated.
Candied Walnuts Ingredients (Yield: 1 KG)
- 500g Walnuts
- 100ml Honey
- 125g Brown sugar
- 1/2 tsp Salt
Method
- Preheat oven to 325F
- Line sheet pan with parchment paper
- Warm the honey up in a large pot
- When the honey is hot add the walnuts
- Sprinkle the brown sugar and salt to combine
- Spread the coated walnuts on the baking sheet and bake in the oven for 12 to 15 minutes
Dijon Vinaigrette Ingredients (Yield: 500ml)
- 2 Tbsp Dijon mustard
- 2 Tbsp Granulated sugar
- 2 Tbsp White vinegar
- 2 Tbsp Water
- 250 ml Canola oil
- 75 ml Olive oil
- 1/2 tsp Salt
- 1/2 tsp Pepper
Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
Derived form the Spanish word Adobor which meanas "Marinade". Traditionally made with Meat, soy sauce, garlic, onion and vinegar as the main ingredients
Ingredients:
- 2 Chicken, whole
- 1 C White Vinegar
- 1 1/2 C Soy Sauce
- 2 Bay leaves
- 4 Potato, large diced
- 5 ml Black peppercorn, whole
- 1 TBSP Garlic, minced
- 1 Onion, small diced
- 1 Ginger, julienne
- To taste Salt
- For color Annato seeds (optional)
Direction:
- Marinate meat for 1 to 2 hours for better taste (soy sauce, vinegar, ginger, bay leaves)
- In a pan, brown the potato separately. Set aside
- Sautee onions, garlic and the marinated meat.
- Once the chicken is cooked add the potato.
- Simmer for 15 minutes
Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
One of the most popular dish from the City of Bacolod in the Philippines. Unlike other BBQ, this dish has different ingredients which make it very unique.
Ingredients:
- 20Chicken thighs
- 2 Cans Sprite
- 3 Sticks Lemon grass
- 3 Lemon/Lime, zest and juice
- 1/2 CBrown sugar
- 5 ml ea Salt and pepper
- 1 Ginger
- 1 TBSP Garlic
Basting Sauce:
- Annato oil
- Calamansi/lemon
- Margarine
Directions:
- Combine all of the ingredients except the basting sauce to marinade the chicken thigh
- Marinate for 1 hour
- Grill the thigh and baste both sides generously
Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
A grilled fish that is stuffed with lots of onions, tomato, and mango. Usually paired with a dipping sauce called Bagoong. Bagoong is a fermented small fish or shrimp
Ingredients:
- 4 Tilapia
- 2 Onion (red/white), medium diced
- 5 Tomato, medium diced
- 2 Mango, medium diced
- To Taste Salt/Pepper
Dipping Sauce:
- Bagoong or mixed soy sauce and lemon
Directions:
- Rinse or clean the fish
- Set aside while making the salsa
- Mixed all the ingredients and stuffed the fish
- Using toothpicks seal the fish. Then grill to get the grill marks and finish in the oven
Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
Traditionally made with sauteed pork ears/pork cheek, pork belly, onion, garlic and vinegar. Best served in a very hot sizzling plate. Mayonnaise and raw egg can also be added to add moisture
Ingredients:
- 2 Pig ears, small chopped
- 1 Pork belly, small chopped
- 1 Chicken liver, pureed
- 2 Lemon
- 2 TBSP Vinegar
- 5 Cloves Garlic, minced
- 1 Onion, small diced
- 1 Ginger
- To Taste Salt/Pepper
- 1 C Mayonnaise (optional)
- 2 Egg (optional)
Directions:
- Boil pig ears and pork belly until soft.
- Grill both side of pig ears and pork belly.
- Chopped into small pieces
- Sautee onion, garlic, ginger, pig ears and pork belly until the meat is a little bit crispy.
- Add the rest of the ingredients (except for the mayo and egg which are added once sisig is on a plate) and cook for 10 mins.
- Constantly stirring to prevent burning the bottom
Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
Lechon in one of the most popular traditional dish. Filipino usually have this in a small/big party, regular events, festival, etc.
Ingredients:
- 3 Pork Belly
- 2 Bay leaves
- 5ml Whole black peppercorn
- 1 C Brown sugar
- 1/2 C Salt
- 3 Star Anise
- 3 L Water
Stuffing:
- 3 sticks Lemon grass
- 2 Scallion
- 1/2 Leek
- 4 cloves Garlic
- 1/4 C Tamarind Leaves
Directions:
- Make the brine and brine the belly overnight
- Suffed the belly and tie it with the twine
- Bake in 325F.
- Cover with foil and back for 1 1/2 to 2 hours.
- Uncover and bake for 30 minutes
Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
Traditional dish that Filipino always have in a birthday party, wedding party festivals, etc.
Ingredients:
- 1 bag Sticky Rice Noodles
- 2 Chicken breast, diagonal cut
- 1 Chicken cubes/stock
- 1/2 cabbage, julienne
- 2 Carrots, julienne
- 1 Onions, small diced
- 5 cloves Garlic, minced
- 2 stalk Celery, julienne
- 1/2 C Soy Sauce
- 1 TBSP Lemon Juice
- 1 TBSP Fish Sauce
- 2 C Water
- To taste Salt/Pepper
Directions:
- Sautee chicken followed by all of the vegetables
- Add the liquid ingredients and let it steam for 5 mins. Strain and keep aside
- Rinse the noodles in hot water and add to the strained juice
- Once the noodles are soft add the vegetables back in the pan and mixed
Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
Traditionally made of ground meat mixed with finely chopped onions, carrots, garlic, etc. and rolled in a thin wrapper made with flour and water
Ingredients:
- 2 TBSP Ground Pork
- 1 Carrot, Brunoise
- 3 Stalks Celery, Brunoise
- 1 Onion, Brunoise
- 1 TBSP Garlic, Minced
- 2 Eggs
- 2 TBSP Soy Sauce
- 1 TBSP Vinegar
- To Taste Salt/Pepper
- 2 TBSP Corn Starch
- 1 Magic Sarap (Filipino Seasoning)
- 2 Wrapper, small
Directions:
- Mixed all the ingredients together - do not overmixed.
- Place 2 TBSP of pork filling on the wrapper and tightly roll it and seal with flour and water mixture