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Series: Online Cook-Along

Cook Along with Chef Deniz: Halibut & New Potato Croquettes with Saffron Mayonnaise

August 12, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Tonight's recipes featured on our Facebook Live Cooking Class are centered around Pacific Halibut!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Halibut & New Potato Croquettes with Saffron Mayonnaise

By Chef Deniz Tarakcioglu

August 12th, 2021

 

Ingredients:

  • 1lb fresh halibut filets
  • 500mL peeled and diced potatoes
  • 50mL grated parmesan
  • 100mL butter
  • 20mL homogenized milk
  • 50mL Italian parsley, chopped
  • Fresh nutmeg
  • 0.5g of Spanish or Persian saffron
  • 150mL mayonnaise
  • 100mL flour
  • 3 eggs, whipped
  • 300mL panko bread crumbs
  • Lemon wedges

Instructions:

  • Finely dice the halibut filets and sprinkle lightly with salt. In a medium sized pot, cook the potatoes until tender and mash with a potato masher. Add hot milk, melted butter, grated nutmeg, parmesan and season with salt. Cool slightly and fold in the halibut. Chill in the fridge for 30 minutes or until it is slightly cooler than room temperature. Scoop with a small sized cookie scoop to a tray and place in a freezer for 1 hour. In a small pot, bring 50mL of water to a boil, add saffron leaves and cook until 20mL of water is left. Cool and mix with mayo. Toss the croquettes in the flour and coat them, dip them in the egg wash and finally roll in the panko bread crumbs, making sure they are completely coated. Fry at 350F in 3” deep of vegetable oil until golden brown and hot throughout. Serve with lemon wedges and saffron mayo.

Prep Time: 10 minutes

Cook time: 100 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Halibut Rillette with Summer Herb Salad

August 12, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Tonight's recipes featured on our Facebook Live Cooking Class are centered around Pacific Halibut!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Halibut Rillette with Summer Herb Salad

By Chef Deniz Tarakcioglu

August 12th, 2021

 

Ingredients:

  • 300g halibut filets
  • 200mL sour cream
  • 10mL espelette pepper
  • 50mL cream cheese, soft
  • 10mL fennel seeds, crushed
  • 100mL diced fresh fennel
  • 250mL assorted soft herbs (parsley, dill, green onions, mint, etc)
  • 1 lemon, juice and zest
  • 10mL smoked paprika
  • 50mL capers, chopped
  • 30mL dill pickles, finely chopped

Instructions:

  • Season the filets of halibut with salt and let them rest for a few minutes. Bring 500mL of water to a boil in a medium sized pot. When boiling, turn off the heat and put the halibut filets in. When the halibut softly flakes, put the filet out, flake the filet into a large chunk, and cool completely. In a medium bowl, mix the remaining ingredients and halibut together (excluding the herbs). Serve in ramekins, covered with fresh herbs, with crackers.

Prep Time: 10 minutes

Cook time: 20 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Panzanella Salad with Roasted Chicken Breast, Lemon and Herb Dressing

August 05, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Tonight's recipes featured on our Facebook Live Cooking Class are centered around Tomatoes!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Panzanella Salad with Roasted Chicken Breast, Lemon and Herb Dressing

By Chef Deniz Tarakcioglu

August 5th, 2021

 

Ingredients:

  • 2 x 6oz chicken breast
  • 3 cloves of garlic
  • 300mL of preferred bread, ripped into large chunks
  • 100mL of assorted summer herbs - parsley, mint, dill, etc.
  • 300mL of BC heirloom tomatoes, cut into random chunks
  • 1 lemon, zest and juice
  • 100mL small diced cucumbers
  • 50mL minced red onions
  • 100mL assorted olives
  • Extra virgin olive oil

Instructions:

  • Set your oven to 400F.
  • Season the chicken breasts with salt and pepper. Sear in a hot pan until the skin side is lightly golden brown. Flip on the meat side for 30 seconds, re-flip to the skin side and transfer into the oven for 8-10 minutes.
  • In another pan, heat olive oil, toss in the bread chunks and transfer in the oven for 10 minutes, as well.
  • In a large bowl, toss in tomatoes, cucumbers, red onions, all the herbs, olives, lemon juice and zest. Marinade for 5 minutes. Strain the reserved liquid.
  • Rest the chicken breasts for 5 minutes.
  • Toss the golden brown bread chunks in the reserved liquid very fast.
  • Arrange on a plate and dress with an abundance of olive oil.

Prep Time: 10 minutes

Cook time: 30 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Crispy BC Tomato and Ricotta Tartlet with Summer Herbs and Aged Balsamic

August 05, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Tonight's recipes featured on our Facebook Live Cooking Class are centered around Tomatoes!
Watch the class below, or visit us on YouTube.
Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Crispy BC Tomato and Ricotta Tartlet with Summer Herbs and Aged Balsamic

By Chef Deniz Tarakcioglu

August 5th, 2021

 

Ingredients:

  • 200g BC tomatoes, assorted variety, cut into random chunks
  • 1 lemon, juice and zest
  • 150mL ricotta, drained
  • 1 orange, juice and zest
  • Fresh nutmeg
  • 3 basil leaves, chiffonade, thinly sliced
  • 3" x 3" rolled out puff pastry, thawed in fridge and cold
  • 1 egg yolk
  • 10mL heavy cream
  • Aged balsamic (whatever you can afford)

Instructions:

  • Pre-heat your oven to 400F. Blitz the ricotta until smooth and season with salt, orange zest, orange juice and nutmeg.
  • In a medium bowl, mix the yolk and cream.
  • Fold the puff squares into a triangle very gently, and make a cut along the lines and leave the last 1/4" intact. Return to a square shape and cross both cut edges creating a bundle.
  • Brush the edges with egg wash and bake in the oven for 15 minutes or until puffy and golden brown. Cool slightly and cut the middle out to create a pocket if necessary. Pipe the ricotta mixture into the middle
  • In a separate bowl, marinade the tomatoes with lemon juice and zest, and a pinch of salt. Wait 5 minutes and spoon the mixture into the tartlets.
  • Drizzle with fine balsamic vinegar and serve.

Prep Time: 10 minutes

Cook time: 40 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Turkish Manti Beef Dumplings with Roasted Garlic Yoghurt, Harissa Brown Butter and Fenugreek

July 29, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Tonight's recipes featured on our Facebook Live Cooking Class are centered around all things Dumplings!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Turkish Manti Beef Dumplings with Roasted Garlic Yoghurt, Harissa Brown Butter and Fenugreek

By Chef Deniz Tarakcioglu

July 29th, 2021

Ingredients:

  • 200g soft wheat flour
  • 2 eggs and 1 yolk
  • 300g of ground beef, chuck preferably
  • 30mL onion juice
  • 4 cloves of garlic
  • 20mL of cumin
  • 20mL of ground coriander
  • 200mL yoghurts
  • 10 cloves of garlic, cooked in olive oil until soft
  • 50mL mild harissa
  • 100mL butter
  • 10mL fenugreek leaves
  • Dry mint and sumac to serve

Instructions:

  • Purée the roasted garlic, add a pinch of salt and mix with yoghurt. In a food processor or bowl, mix the eggs and flour. Knead for about 5 minutes until it comes together. Wrap and rest on the counter for 3 hours.
  • In another bowl, mix beef, cumin, coriander, onion juice and garlic until it is a uniform paste. Add salt to taste.
  • Stretch the dough with a pasta machine or by a large rolling pin until very thin - almost see through. Cut into 1.5" squares.
  • Roll balls out of the meat mix, approximately 10mL or 15g.
  • Put each ball in the center of the dough squares and bring all the sides up on top and pinch the folds. Repeat until all the filling and dough is used up.
  • Bring a pot of water to a boil and season with salt. When it is at a boil. drop in your dumplings and cook for about 3 minutes, or 5 minutes if cooking from frozen.
  • In a frying pan, bring the butter to a golden brown colour and add the harissa. Fry until it colours the oil and splits. Turn the heat off and add the fenugreek leaves.
  • On a plate, smear the garlic yoghurt, add the dumplings on top and drizzle with brown butter. Sprinkle with sumac and dry mint and serve.

Prep Time: 10 minutes

Cook time: 190 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Fried Crispy Wontons with Pork, Shrimp and Chives, with Sweet and Sour Papaya

July 29, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Tonight's recipes featured on our Facebook Live Cooking Class are centered around all things Dumplings!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Fried Crispy Wontons with Pork, Shrimp and Chives, with Sweet and Sour Papaya

By Chef Deniz Tarakcioglu

July 29th, 2021

 

Ingredients:

  • 200g of fatty ground pork
  • 10 x 21/25 wild shrimp, cut into chunks
  • 50mL chives, thinly sliced
  • 20mL fresh ginger, zested
  • 2 cloves of garlic, zested
  • 30mL soy sauce
  • 50mL fish sauce
  • 20mL maple syrup
  • 1 lime, juice and zest
  • 20 wonton wrappers
  • 1 ripe papaya
  • 40mL chopped cilantro

Instructions:

  • In a medium sized bowl, mix pork, soy, shrimp, chives, ginger and garlic until a uniform paste is achieved. Keep the mixture very cold at all times! Rest for at least 1 hour.
  • Depending on the size of your wrappers, grab a ball of filling (usually around 20g or 10mL). Pinch the wrapper around the filling to the desired shape and use a light brush of water mixed with a little corn starch (or slurry) as the glue. Make sure all the air is squeeze out. Place in the freezer for 15 minutes.
  • Bring a pot of oil to 350F. In another large bowl, lay down slices of papaya, add lime juice and zest, cilantro, fish sauce and maple syrup and marinade for 5 minutes.
  • Fry the wontons until they are golden brown and the filling is cooked through, about 3 minutes. Transfer onto a wire rack or paper towels.
  • Strain the juice from the papaya bowl and serve it as a dip.

Prep Time: 15 minutes

Cook time: 70 minutes

Yield: 2 servings

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