|
Resources
Here are a few recipes for inspiration when
it's time to cook and ideas are scarce...
Dessert
- "Floating Islands"
Dessert - "Tart
Tatin Au Pomme"
Dressing - "Lemon
Mayonnaise"
Dressing - "Basalmic
Vinaigrette"
Fish - "Coulibiaca
of Salmon"
Fish - "Gravlax"
Fish - "Baked
Potatoes with Lobster"
Fowl - "Turkey Jambalaya"
Hors D'Oeuvre
- "Hot Artichoke Dip"
Kids
- "Special Pasta Shell Salad"
Kids - "Chicken
With Cornflakes"
Kids - "Rice
Crispy Cheese Balls"
Kids - "Vegetables
in Cheese Sauce"
Kids - "Green Fingers"
Kids - "Tuna
with Baked Potato Chips"
Marinade - "Lamb
Marinade"
Entree
- "Hamsteak with Crushed Pineapple"
Entree - "Herb
Wrapped Filet of Beef"
Entree - "Taline
of Lamb with Apricot"
Salad - "Bouillabaisse
Salad"
Sauce
- "Garlic-Ginger Sauce"
Sauce - "Home
Made Sweet and Sour"
Sauce - "Gravlax Sauce"
Soup - "Potato,
Watercress and Basil Soup"
Vegetable - "Ratatouille"
Vegetable
- "Marinated Grilled Vegetables and Cajun Potatoes"
Vegetable - "Parsnip
Pancakes"
Vegetable
- "Grilled Radicchio"
Dessert - "Floating Islands"
Chef Mike Nixson
This is a perfect dish for hot evenings, tasty, light
and can be prepared well in advance
Ingredients
1 1/2 pints of milk
1 vanilla pod 8 egg whites
8 egg yolks 1 1/2oz. sugar
90z. sugar
pinch of salt
Method - Bring the milk to a boil with
the vanilla pod. Whisk the egg whites to stiff peaks
and then gently fold in the 1 1/2 oz. of sugar. Using
a tablespoon, drop portions into the boiling milk and
gently turn the whites over to cook on all sides, remove
after 2 minutes and gently place on a cloth to drain.
Using the same milk, make an egg custard by whisking
the egg yolks and the 9 oz. of sugar together in a bowl.
Pour a little of the milk on to them, whisking continuously.
Pour this mix back into the saucepan and cook gently
until mixture thickens slightly. DO NOT BOIL. Stir with
a wooden spoon to stop custard from sticking and burning.
Remove custard and cool. When completely cold, pour
into a serving dish. Place cooked egg whites on top
and chill until serving. Can be garnished with a little
caramel (sugar and water cooked until golden brown).
BACK TO TOP
Dessert - "Tart Tatin Au Pomme"
Chef Mike Nixson
A very interesting and unusual version of apple pie
served piping hot, straight from the oven
Ingredients
6 medium green apples
juice of 1/2 lemon 4oz. butter
Sugar 8oz. puff pastry
(Miles Freezer Section)
Method - Peel, core and halve the apples, sprinkle with
lemon juice and put to one side. Butter a heat-proof
dish (a cast iron frying pan is ideal for this) 10"
round and 2 1/2" deep. Sprinkle the bottom with
sugar. Arrange the apples rounded side down on the bottom
of the pan. Roll out the pastry into a circle about
1/8" thick and place over the apples overlapping
them by about 1/2". Place into the refrigerator
and let the pastry set for at least 20 minutes.
When ready to cook, place the pan onto a fierce heat
and cook until the sugar caramelizes (Approx. 10 - 15
minutes). Check this by gently lifting the sides of
the pastry to see the color of the syrup. When it is
a golden brown, place it into a pre-heated oven (400º
F). Cook until the pastry has risen and is a golden
brown color. When cooked, turn out immediately onto
a serving dish being very careful not to splash yourself
with any syrup, as this will be extremely hot.
Serve with either a thin vanilla custard or ice cream.
This dish can also be made from peas, mangoes or nectarines.
If using mango or nectarine, half the quantity of butter.
BACK TO TOP
Dressing - "Lemon Mayonnaise"
Ingredients
2 eggs
2 tbsp tarragon vinegar
2 1/2 tbsp fresh lemon juice
2 tbsp Master Choice Dijon or Country Dijon mustard
1 1/2 cups mild olive oil
1 cup corn oil
1 bunch fresh tarragon, leaves chopped or 2 tsp dried
tarragon 1 tsp coarse (kosher) salt
Pinch ground white pepper
Grated zest of 1 large lemon
Method - Place the eggs, vinegar, lemon
juice and mustard in a food processor fitted with a
steel blade and process 15 seconds.
Remove the feed tube and keep the machine running add
the oils in a thin steady stream. Remove to a bowl.
Gently fold in the tarragon, salt, pepper and lemon
zest.
Yield: 3 cups
BACK TO TOP
Dressing - "Basalmic
Vinaigrette"
Perfect for those Summer Salads
Ingredients
1 garlic clove peeled
1 tbsp prepared Dijon mustard
3 tbsp Balsamic Vinegar
Salt and freshly ground black pepper to taste 1 cup
best quality olive oil
Method - Cut garlic clove into halves
and rub the cut sides over the inner surface of a small
bowl. Reserve garlic.
Whisk mustard and vinegar together in the bowl. Season
with salt and pepper to taste.
Dribble oil into the bowl in a slow steady stream, whisking
constantly, until dressing is creamy and thickened and
all the oil has been incorporated.
Taste and correct seasoning. Add reserved pieces of
garlic; cover the bowl and let the dressing stand at
room temperature until you need it. Remove garlic and
rewhisk the dressing if necessary before using.
Yield about 1 1/4 cups.
BACK TO TOP
Fish - "Coulibiaca
of Salmon"
Serve very hot with melted butter. This dish
can be prepared in advance, leaving
you free to entertain your guests.
Ingredients
1 pound puff pastry
3 eggs hard boiled cut in quarters
4 oz. cooked white rice
minced with
2 oz. freshly chopped parsley
14 oz. salmon fillet poached in
1 cup white wine,
10 black peppercorns
juice of lemon
2 bay leaves and enough salt water to cover the fish.
When cold, roughly flake
the salmon.
3 chopped shallots
12 oz. mushrooms chopped
1 tablespoon butter
4 tablespoons breadcrumbs
Method - Traditionally a Russian pie
filled with salmon, vegetables, rice and hard boiled
eggs, but now is often made with chicken or any white
flaky fish. It can be wrapped with either brioche dough
or puff pastry (in Miles Freezer case)
Quickly fry the mushrooms and shallots in butter, then
add enough breadcrumbs to absorb any remaining moisture.
Roll out 2/3 of pastry 1/4" thick. Leaving a narrow
border, put a layer of rice, followed by a layer of
salmon, then a layer of chopped mushrooms, finally the
hard-boiled eggs.
Roll out the remaining pastry and cover the pie, pinching
the edges to make a good seal.
Decorate with strips of pastry, brush with beaten eggs
and bake for 30 minutes at 375F.
BACK TO TOP
Fish - "Gravlax"
Serve with sliced cucumber, lemon wedges, pickled
dill and gravlax sauce.
Ingredients
2 x 1 pound sides of salmon center cut and
deboned,
but with skin left on.
MIX TOGETHER
1/4 cup of salt
1/2 cup sugar
1 bunch of fresh dill coarsely chopped 2 tsp crushed
white peppercorns
juice of 2 lemons
1/2 cup of brandy
1 small onion finely chopped
Method - Rub both sides of salmon with
a little of the mixture. Place one side of salmon, skin
side down in a shallow container. Pour over remaining
mixture, place other side skin side up on top of first
side, cover with foil and a light object such as a chopping
board. Put into refrigerator and leave for three hours.
Next, turn the sides the other way up and repeat the
process. After 6 hours, pour off the liquid that has
reaped from the salmon and place salmon in fridge for
24 hours. After this turn the salmon again and leave
for another 24 hours. Wash both sides of salmon under
cold running water to remove the marinade and dry the
sides with a paper towel. Slice thinly off the skin,
the same as for smoked salmon.
BACK TO TOP
Fish - "Baked Potatoes with
Lobster"
Ingredients
4 large baking potatoes
salt and freshly ground black pepper to taste]
4 tbsp sweet butter
1/2 cup chopped yellow onion
1/2 cup finely chopped fresh mushrooms
2 cups cooked Bermuda Lobster (or crab) meat
1 cup dry white Vermouth
1/2 cup Crème Fraiche 1/2 cup grated Jarlsberg
cheese, plus additional cheese
for topping potatoes
1 to 2 tbsp heavy cream (optional)
Method - Scrub and dry potatoes. Cut
a small, deep slit in the top of each. Set potatoes
on the middle rack of a preheated 375F oven and bake
for about 1 hour or until tender.
Let potatoes cool slightly cut of and discard the tops
and scrape the potato pulp into a bowl. Do not scrape
so deeply that you tear the potato skin. Salt and pepper
potato shells; reserve. Mash the potato pulp; reserve.
Melt butter in a small skillet and sauté the
chopped onion, covered, until tender and lightly coloured,
about 25 minutes. Add mushrooms and saute for another
25 minutes. Stir in lobster. Season with salt and pepper
add the vermouth, then raise heat to a boil. Stir frequently
over high heat until all liquid has boiled away. Stir
in crème fraiche and remove from heat.
Combine lobster mixture with the reserved mashed potato
and 1/2 cup Jarlsberg. Taste, correct seasoning; add
heavy cream if the mixture seems too dry.
Stuff the mixture into the reserved potato skins, mound
the filling slightly. Sprinkle remaining cheese on top
and place on a baking sheet. Bake at 400F until potatoes
are hot and cheese is bubbling . Serve immediately.
4 portions.
BACK TO TOP
Fowl - "Turkey Jambalaya"
What to do with turkey leftovers?... There's
Turkey and Gravy over rice, Turkey soup, Turkey Sandwiches...Turkey,
Turkey, Turkey! Why not try something a little different?
Serve with salad.
Ingredients
2 oz. butter
1 red pepper, sliced
1 green pepper sliced
1 medium onion chopped
2 medium tomatoes
cut in 1/2" dice
1/2 pound diced ham
1 pound diced turkey 1 1/2 cups brown rice
3 cups chicken stock
Salt and Pepper to taste
Cayenne to taste
Method - Melt butter over medium heat
in your favourite sauté pan; cook onion and peppers
until slightly browned, Season with salt, pepper and
cayenne to taste, (start off sparingly, you can always
add more!) Add rice and tomato and cover all ingredients
with chicken stock. Put a lid on the pot and cook over
low heat until almost all of the stock has been absorbed
and the rice is cooked. A crock pot works well for this
dish as well and you can leave it all day!
Our new Spanish Wine Vina Borgia 1995. is terrific with
this!
BACK TO TOP
Hors D'Oeuvre - "Hot
Artichoke Dip"
Linda Cox
Quick and tasty, it's a great crowd pleaser.
Ingredients
Artichoke hearts
Parmesan Cheese Cup of Mayonnaise
Can of Green Chopped Chilies Clove of Garlic
Method - Mix all ingredients together
and place in a casserole dish. Sprinkle the top with
Parmesan cheese. Bake at 350 F for 1/2 hour.
Serve with tortilla chips vegetable sticks, crackers
or bread sticks.
BACK TO TOP
Kids - "Special Pasta Shell
Salad"
This is great for 9-12 month olds. Toddlers love
it too! Just cut the ingredients into bite-size pieces
and add other different vegetables (cooked slightly).
such as broccoli, cauliflower, carrot, zucchini, peas
as desired.
Ingredients
1 tomato skinned, seeded and chopped
1/4 cucumber chopped
1 scallion chopped
1 single cooked chicken breast, chopped or 4-6 oz. can
tuna or salmon, drained and flaked 1 tbsp toasted sesame
seeds
2 tbsp mayonnaise
1/3 cup cooked pasta shells
1/2 cup corn or red pepper
Method - Choose chicken or fish salad
Mix all the ingredients together except for the sesame
seeds.
Toast the sesame seeds in a dry frying pan until golden.
Add the sesame seeds before serving.
BACK TO TOP
Kids - "Chicken With Cornflakes"
Ingredients
1 egg beaten
2 tbsp milk
1 double chicken breast,
skinned and boned 2 tbsp butter, melted
2 cups cornflakes crushed
Method - Mix together the egg and milk
in a shallow dish.
In a separate dish, spread out the cornflake crumbs.
Dip the chicken breast first into the egg and then coat
with the cornflakes.
Put the chicken into a greased pan and pour over the
melted butter.
Bake for 1 hour in a preheated 350F oven. Makes 6 portions.
BACK TO TOP
Kids - "Rice Crispy Cheese
Balls"
Ingredients
3/4 cup flour
1/4 cup butter
1/2 tsp mustard powder
1/4 cup grated Cheddar cheese
1/2 cup grated
parmesan cheese 1 1/2 cups Rice Crispies
1 egg beaten
1/3 cup sesame seeds
Method - Cream together the flour,
butter, mustard, and cheeses.
Add the Rice Crispies and shape the dough with you hands
into small balls. Have the kids help shape the dough
into balls. (Makes 12 balls)
Dip the balls into beaten egg, roll in sesame seeds
and bake for 20 minutes in a preheated 350F oven.
BACK TO TOP
Kids - "Vegetables in Cheese
Sauce"
Ingredients
1 cup cauliflower flowerets
1 carrot thinly sliced
1/2 cup peas
1 zucchini, washed and sliced
Cheese Sauce
2 tbsp butter
1 1/2 tbsp all-purpose flour
1/2 cup milk 1/3 cup grated cheddar cheese
(Use any Bermuda grown veggie whenever possible)
Method - Steam the cauliflower and
carrot for 6 minutes, then add peas and zucchini and
cook for a further 4 minutes.
Meanwhile, make the cheese sauce:
Melt the butter in a small saucepan and stir in the
flour.
Cook for 1 minute, then stir in the milk gradually to
make a white sauce.
Take the sauce off the heat and stir in the cheese.
Voila! Cheese Sauce.
Mash, chop or puree the vegetables with the sauce.
BACK TO TOP
Kids - "Green Fingers"
Ingredients
1/2 small onion, finely chopped
butter or oil
6 oz. green beans, trimmed
1 tbsp flour
1/4 cup chicken broth
1/4 cup milk 2 tbsp grated Swiss cheese
Method - Sauté the onion in
butter or oil for about 4 minutes until soft.
Steam the beans for 6-8minutes until tender
Make a cheese sauce and pour over the beans and onions.
BACK TO TOP
Kids - "Tuna with Baked Potato
Chips"
Makes 2 adult portions, kids love it too!
Ingredients
1 Tbsp butter
1 Tbsp all purpose flour
1 cup milk
1 can MASTER CHOICE tuna drained and flaked
3/4 cup button mushrooms, washed, sliced and sautéed
in butter
1 hard boiled egg pepper chopped (optional) 1 small
bag potato chips, crushed
Method - Make a white sauce with the
margarine, flour and milk. Stir constantly, until the
sauce thickens.
Add the flaked tuna, sliced mushrooms, chopped egg and
a little seasoning.
Add 1/2 the crushed chips and pour this mixture into
a greased casserole dish.
Sprinkle the remainder of the chips on top and bake
in a 350F preheated oven for 30 minutes.
BACK TO TOP
Marinade - "Lamb Marinade"
Butcher Chris Dakin - Makes about 3.4 cup marinade enough
for 1-1/2 pounds of lamb cubes for skewers to serve
6.
Ingredients
1/4 cup red wine
1 tsp mixed dried herbs
(half rosemary, half thyme) 2 garlic cloves, peeled
and slightly crushed
1/4 cup olive oil 1 Tbsp soy sauce
1 Tbsp dry sherry
Method - In a large bowl, combine all
ingredients. Stir briskly. Makes about 3.4 cup
marinade enough for 1-1/2 pounds of lamb cubes for skewers
to serve 6.
BACK TO TOP
Entree - "Hamsteak with Crushed
Pineapple"
Great with new or boiled potatoes and garden
peas.
Ingredients
2 cups crushed pineapple
1/4 cup brown sugar
2 6oz. ham steaks
Method - In a large saute pan add 2
cups crushed pineapple and 1/4 cup brown sugar. Stir
on medium heat for 2 minutes or so to thicken. Add 2
6oz. Ham steaks
and simmer for 2 minutes on each side. Place steaks
on plates and spoon sauce over them.
BACK TO TOP
Entree - "Herb Wrapped Filet
of Beef"
Serve with braised brown rice and a salad.
Ingredients
1 CAB beef filet (about 4 lbs), ready to cook, wrapped
in fat, and tied very loosely
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh oregano
2 cloves garlic, cut into thin slivers
Salt and freshly ground black pepper, to taste
2 tsp chopped fresh Italian parsley
Method - Preheat oven to 425F
Untie the string and carefully insert the rosemary,
thyme, and oregano lengthwise under the fat, all around
the filet. Retie the string, snugly this time.
With the tip of a sharp knife, cut slits through the
fat and into the meat just large enough for the garlic
slivers. Insert a sliver in each slit.
Sprinkle the meat generously with salt and pepper to
taste.
Place the filet, fat side up, in a shallow roasting
pan just large enough to
hold it comfortable.
Bake 10 minutes. Reduce the heat to 350F and bake 20-25
minutes longer for rare meat, (120F on meat thermometer),
or 35 minutes longer for medium (130F).
Remove the roast from the oven and let stand 10 minutes
before slicing.
Remove and discard the fat, string and herbs, and cut
into thin slices. Garnish with parsley. Serve hot or
at room temperature.
Makes 8 to 10 portions.
BACK TO TOP
Entree - "Taline
of Lamb with Apricot"
Serve with braised brown rice and a salad.
Ingredients
2 1/2 pounds of diced lean lamb
6 Tbsp. olive oil
1 medium onion sliced
2 cloves crushed garlic
1 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp ground coriander
1 pinch saffron
6 Tbsp honey
1 pound dried apricots, halved
2 tsp sesame seeds
2 Tbsp chopped fresh coriander (cilantro)
Method - In a Taline or saucepan lightly
brown the lamb, onions and garlic in olive oil
Add the ginger, cinnamon, coriander and saffron. Add
enough water to cover the lamb; cover with a tightly
fitted lid and cook oververy low heat for 2 hours, adding
a little more water if needed.
When the lamb is cooked remove from the pan and reduce
the liquid until it starts to thicken.
Add the apricots and honey and continue to reduce. In
a separate pan lightly fry the sesame seeds until golden
brown. Return the meat to the liquid to reheat. Season
to taste. Just before serving sprinkle with chopped
coriander (cilantro) and sesame seeds.
May I suggest a Lime Cilantro Vinaigrette dressing,
100% fat free by
Summer Garden. Located in our produce section.
Wines with this dish...South African Swartland 1995
Merlot,
Mulderbosch 1996 Sauvignon Blanc.
BACK TO TOP
Salad - "Bouillabaisse Salad"
The Mediterranean diet is a reflection of the
Mediterranean basin. There are fertile valleys that
nourish exotic fruits and vegetables like olives, roma
and plum tomatoes, artichokes and many varieties of
grapes and figs. There are of course the abundant "fruits
de mer" (fruits of the sea). This very special
summertime bouillabaisse salad showcases some of the
most flavourful, colourful, healthy and delicious foods
from that region. Lots of ingredients, but don't worry,
this is a very simple recipe to prepare. It is best
presented and served on a bed of mixed or chopped green
leaf lettuce.
Ingredients
SALAD
1/2 lb. precooked mussels
on 1/2 shell
1/4 lb. calamari rings
1/4 lb. sea scallops
1/4 lb. cooked cocktail shrimp
peeled & de-veined
1 can artichoke hearts 3 medium plum tomatoes diced
3 oz. pitted Pellponise olives
1 large Bermuda onion
1 green bell pepper, julienne
1 yellow pepper, julienne
1 oz capers (optional)
Dressing
1/4 cup champagne vinegar
3/4 cup Puget extra virgin olive oil
zest of 1 orange
zest of 1 lemon
1 tbsp fresh ground black pepper
1 tbsp fresh thyme
(about 1/4 bunch)
2 tsp salt (to taste)
Method - Poach the calamari
and scallops in a baking dish with the white wine and
enough water to cover the seafood halfway. cook for
10 minutes; drain and cool. Combine the artichokes,
diced tomatoes, pitted olives, julienne onions, peppers
and capers in a large mixing bowl. Toss all of the seafood
in gently.
In a small mixing bowl, combine the vinegar, lemon and
orange zest, garlic, black pepper, thyme and salt. Mix
and let stand for 3 minutes. Slowly add oil using a
whisk to incorporate. When all oil is incorporated,
pour the dressing over the salad. Toss gently and serve
BACK TO TOP
Sauce - "Garlic-Ginger Sauce"
Butcher Chris Dakin - Lends an exotic oriental flavour
to beef, chicken or pork.
Ingredients
3/4 cup olive oil
6 cloves garlic, finely minced
3 Tbsp chopped fresh ginger root
4 large carrots, peeled & diced
5 scallions, sliced
1 cup dry white wine
1/2 cup water
1 Tbsp dried oregano
pinch red pepper flakes
1/2 cup chopped fresh Italian parsley
salt and freshly ground black pepper, to taste
Method - Heat oil in a medium skillet
over medium heat; add garlic, ginger and carrots; sauté
for 10 minutes. Stir in scallions and sauté for
2 minutes more. Add the wine, water, oregano and red
pepper and simmer uncovered on low heat for 30 minutes.
Stir in the parsley and season to taste with salt and
pepper. Yields 3-1/2 cups.
BACK TO TOP
Sauce - "Home
Made Sweet and Sour"
Perfect dip for chicken, turkey, or fish nuggets,
chicken or fish balls and great for BBQ meats
Ingredients
1/4 cup sugar
1/4 cup vinegar
1/4 cup water
1/4 cup ketchup
1/4 cup crushed pineapple
Method - Add all ingredients in medium
saucepan.
Bring to boil, stirring well. Reduce heat to low and
simmer until sauce thickens.
BACK TO TOP
Sauce - "Gravlax
Sauce"
Serve with sliced cucumber, lemon wedges,
pickled dill and gravlax sauce.
Ingredients
2 tbsp. olive oil
1 tbsp. red wine vinegar
1 tbsp sugar
1 tsp salt pinch white pepper 2 tbsp Dijon mustard
2 tbsp chopped dill
Method - Blend all ingredients together
except dill, which is added at the last moment.
BACK TO TOP
Soup - "Potato, Watercress
and Basil Soup"
This rustic soup is a perfect opener for an Italian
or Mediterranean menu.
Ingredients
3 cups chicken stock, fresh or canned
3 thin skinned potatoes, unpeeled, diced
1 small yellow onion diced
1/4 cup tightly packed fresh basil leaves
4 tbsp (1/2 stick) unsalted butter
1/2 cup tightly packed watercress leaves 1/4 tsp ground
allspice
salt and pepper to taste
1 cup milk
2 leeks well rinsed and dried
Method - Combine the stock, potatoes,
and onion in a large saucepan. Cook, partially covered
over medium heat until the potatoes are almost tender,
13 to 20 minutes.
Meanwhile, dice the leeks, including the light green
tops. Melt the butter in a skillet over medium heat.
Add the leeks and sauté 5 more minutes.
Add the basil to the potato soup and cook another 5
minutes.
Add the leek mixture, allspice, salt and pepper to taste
to the soup.
Process the soup in batches in a food processor fitted
with a steel blade to a puree. If a finer puree is desired,
force the soup thought a food mill.
Return to soup to the saucepan, stir in the milk and
reheat over low heat. Serve immediately. 6 portions.
BACK TO TOP
Vegetable - "Ratatouille"
Also great as a main course served on rice or
pasta.
Ingredients
4 large tomatoes or one can of Master Choice
Whole
or Diced Tomatoes
2 medium zucchini
1 medium eggplant cubed
1 medium onion large diced
1 red pepper - seeded and diced1 yellow pepper - seeded
and diced
1 green pepper - seeded and diced
3 garlic cloves peeled and chopped (more if you like
garlic)2 Tblsp olive oil
1 cup white wine
Freshly chopped herbs - basil, oregano, or Herbs de
Provence
Method - Ratatouille is a Provencal
vegetable stew great served hot or cold and should be
made the day before you serve it, to allow flavours
to ripen. Ratatouille is best made during the growing
season for tomatoes, zucchini and basil; however, canned
tomatoes are fine and substitute 1 teaspoon of dry basil
for fresh.
Cut all the vegetables into 3/4" dice. Heat a large
skillet with the olive oil and add onion, eggplant,
peppers, zucchini and sauté until cooked but
still firm. Drain in acolander. In the same pan add
a little more olive oil and sauté the garlic.
Add the white wine and diced tomatoes and simmer gently
for 5-10 minutes until half of the liquid has evaporated.
Add the cooked vegetables, chopped herbs, salt and pepper
to taste.
Finish with the fresh herbs saving a pinch to sprinkle
over the top as garnish.
Ratatouille is a great accompaniment for roast or small
cuts of meat as well as grilled or baked fish.
BACK TO TOP
Vegetable - "Marinated
Grilled Vegetables and Grilled Cajun Potatoes"
Serve with your favourite BBQ entree, especially meat
or fish.
Ingredients
2 medium zucchinI
1 eggplant
1 red pepper
1 yellow pepper
2 large portabello mushrooms
1/4 balsamic vinegar
1 cup olive oil
1/4 cup red wine
2 tsp. Italian seasoning
1/4 cup olive oil
Cajun spices
salt and pepper to taste
Method - Cut zucchini and eggplant
into 1/2" thick rounds. Cut peppers into quarters
removing any seeds. Cut mushrooms in half then into
triangles. Marinate peppers, zucchini, and eggplant
for 2 hours before cooking; mushrooms only need to marinate
for 15 minutes before cooking. Cut potatoes in 1/2"
rounds. Brush both sides with olive oil and season with
Cajun spices, salt and pepper. Potatoes must be cooked
before vegetables, as they will take longer to cook.
Brush with a little more oil and place on BBQ set on
high. Turn after approximately 3 minutes to give a criss-cross,
repeat on other side. Cooking times may have to be adjusted
depending upon the BBQ's heat. When nearly cooked put
on top rack of BBQ or in a low oven to keep warm. Towel
dry the vegetable to remove most of the marinade. Brush
with a little olive oil and cook like the potatoes.
Eggplant and zucchini will take approximately 3 minutes
each side. Peppers will take about 5 minutes each side.
BACK TO TOP
Vegetable - "Parsnip Pancakes"
A sweet and richly flavoured root vegetable native
to Europe but now also grown in America. It is sold
fresh all year round, but is best in the winter. At
one time, parsnips were as popular as carrots, but they
were overshadowed when the potato was brought to Europe
from the New World by the early explorers. They can
be braised, boiled, pan-roasted, pureed, candied or
even made into wine! They deserve more attention, try
this recipe and see for yourself.
Ingredients
1 1/2 pounds parsnips, peeled
1 small white onion
1 large egg beaten
1/4 cup all purpose flour
1/8 tsp cayenne
Pinch of freshly
grated nutmeg
1/2 tsp kosher salt
1/8 tsp freshly ground
black pepper 1/4 cup olive oil (or enough to fill pan
to 1/8 inch)
1 tbsp unsalted butter
Method - Bring 2 quarts lightly salted
water to a boil and add the parsnips. Return to a boil
and cook 3 minutes, to soften. Remove the parsnips from
the water, let cool.
Shred the onion in a food processor or through the largest
holes of a hand grater. Shred parsnips the same way.
Using a wooden spatula, combine the parsnips, onion
and egg in a mixing bowl. When well blended, lightly
stir in the flour without overworking the mixture. Season
with the cayenne, nutmeg, salt and pepper. Form into
8 equal size pancakes, about 3 inches in diameter and
1/2 inch thick, placing each pancake on a cookie sheet
lined with wax paper.
Heat the olive oil and butter in a heavy skillet. Over
a medium flame, cook the parsnip pancakes until golden
brown on both sides, 5 to 7 minutes a side. (You may
need to do this in two batches depending on the size
of your pan). Place the cooked pancakes on paper towels
and keep them warm in a 200F oven until ready to serve.
Serves 4
Note: Parsnips will caramelize and blacken if cooked
to quickly; cook slowly and carefully so that the pancakes
brown nicely.
BACK TO TOP
Vegetable - "Grilled Radicchio"
When you are grilling lamb, chicken, spareribs
or beef, you might consider a side dish of radicchio.
Although the red leaves turn a tawny colour, they soften
and sweeten which more than compensates for the colour
change
Ingredients
Radicchio
Method - The round-headed radicchio
is the best. If it is tiny halve it, if large divide
into quarters. Brush liberally with a good quality olive
oil and place on the grill for about 5 minutes, turning
once until pleasantly softened but not limp. Meanwhile,
heat a little chopped garlic in olive oil; drizzle onto
the cooked radicchio, add some ground pepper and serve
at once.
BACK TO TOP
Contact us for
more info
| 
