Series: Online Cook-Along

Roasted Turkey Breast with Ginger and Orange

Yields: 4 portions.

Ingredients:

• 2 turkey breast, skin on
• 2 oranges, zested juiced and flesh chopped
• 50mL brown sugar
• 50mL ginger, finely diced or grated
• 2 sticks of cinnamon
• 3 star anise
• 20mL cardamom pods, optional
• 20mL chili flakes
• 15mL white pepper

Instructions:

1. Sprinkle turkey breasts with salt and let it rest for 5 minutes. In a large bowl combine all the spices, ginger, brown sugar and orange. Rub the mixture to the turkey breasts and let it marinade up to 16 hours.
2. Preheat your oven to 400F.
3. Heat up a large pan and sear the turkey breasts until golden brown on the skin side. Flip and sear further 3 minutes. Flip back on the skin side and transfer in the oven and roast around 20-27 minutes depending on the size of the meat. Ideally use a meat thermometer and cook your breasts until it reads 150F.
4. Rest at least 15 minutes before carving into slices.

Prep Time: 15 Minutes + Up to 16 hours for Marinade.

Cook time: 40 Minutes

Thanksgiving Slaw With Cabbage, Apple And Bitter Leaves

Yields to 4

Ingredients:

• 1/4 head of white cabbage, thinly sliced
• 1/4 head of re cabbage, thinly sliced
• 2 granny smith apples
• 40ml fresh ginger, sliced into thin matchsticks
• 1/2 bunch cilantro, cleaned
• 3 spring onions, sliced thick
• 1 Belgian endive, cut into1/6’’ slices lengthwise
• 1/2 large carrot shaved into thin rounds
• 8 red radishes, cut into half moon shapes
• 30ml maple syrup
• 50ml rice wine vinegar
• 20ml fish sauce
• 2 cloves garlic
• 1 lime juice
• Black sesame seeds

Instructions:

1. Put all the vegetables in a large mixing bowl and season with salt very gently and marinade for 5 minutes.
2. In another bowl whisk in maple syrup, rice vinegar, lime juice and fish sauce until combined. Add to the vegetables, toss well and marinade for another 5 minutes.
3. Toss well to combine and garnish with sesame seeds, serve.

Prep Time: 15 Minutes

Cook time: 0 Minutes

Roasted Wild Fall Mushrooms With Cheese Curds Sherry And Lavender

Yields to 4

Ingredients:

• 2 lbs wild mushrooms such as, chanterelles, pine, cauliflower and porcini, or cultivated favourite variety if wild is not available.
• 3 cloves garlic, puréed
• 75 ml butter
• 3 shallots, fine diced
• 20ml french lavender flowers
• 40ml sherry vinegar
• 50ml port
• 50ml heavy cream
• 5 sprigs of thyme
• 2 large sprigs of rosemary
• 200ml cheese curds
• 30ml parsley, chopped coarse

Instructions:

1. Preheat your oven to 425F. Clean the mushroom very gently using a mushroom or a soft toothbrush from excess dirt. In a large frying pan sauté the mushrooms with a generous pinch of salt in olive oil. When mushroom starts to colour lightly after 3 minutes, drop in the butter, shallots, garlic, thyme, rosemary and lavender flowers.
2. Glaze the pan with vinegar and cook it off, add protein wine and reduce by half. Add the cream and bring up to a boil. In an oven safe serving dish arrange the mushrooms and top up with cheese curds. Bake in the oven for 5 minutes or the curds are soft and squeaky. Sprinkle with parsley, optionally drizzle with white truffle oil and serve.

Prep Time: 5 Minutes

Cook time: 25 Minutes

Roasted Delicata Squash With Walnuts, Goat’s Cheese And Tahini

Yields to 4

Ingredients:

• 2 delicata squash, or any favourite variety, cut in half, seeds scraped
• 50ml melted butter
• 30ml maple syrup
• 4 sage leaves
• 100ml fresh goat’s cheese
• 50ml walnuts, roasted and coarsely chopped
• 50ml tahini
• 3 stalks of chives, thinly sliced

Instructions:

1. Preheat your oven to 425F. In a large skillet brown the butter with sage leaves. Season the squash flesh with maple syrup and sprinkle with salt. Roast until tender, depending on the variety of squash. Whip the goat’s cheese in a food processor until smooth and airy.
2. Stuff the squash halves with goat’s cheese, sprinkle with walnuts and drizzle with tahini.
3. Garnish with chives and crispy sage leaves, serve warm.

Prep Time: 10 Minutes

Cook time: 15 Minutes

Roasted Cote De Boeuf With Herbs De Provence, Bone Marrow, Gorgonzola And Burnt Hazelnuts

Yields: 2 portions.

Ingredients:

• 1 16oz rib eye steak
• 30ml herbs de provence
• 30ml fleur de sel
• 2 pieces marrow bones
• 100ml cleaned frisée
• 30ml dijon mustard
• 100ml crumbled gorgonzola, piccante if available
• 2 anchovies
• 30ml chives chopped thin
• 50ml hazelnuts
• 1 lemon juice
• 100ml butter
• 2 cloves of garlic
• 4 sprigs of thyme
• 1 large sprig of rosemary

Instructions:

1. Season the steak with fleur de sel and rest for 10 minutes. Preheat your oven to 375F.
2. Heat up a heavy bottom pan on medium. Put the marrow bones in the oven on a baking sheet.
3. Add 20ml of vegetable oil to the pan and sear the steak on one side for 5
   minutes. Flip and sear for another 3 minutes. Add the butter, garlic, thyme, rosemary, butter and anchovies and cook another 2 minutes basting the steak at the same time. Transfer on a wire rack when internal temperature reads 125F. Rest for 10 minutes.
4. In a dry pan roast the hazelnuts on one side until it is burnt on the outside, chop coarsely. Brush the steak with dijon mustard and sprinkle with gorgonzola and chives. Transfer on a platter with roasted bone marrow and sprinkle with chopped hazelnuts all over.
5. Dress the frisée with lemon juice, garnish and serve.

Prep Time: 25 Minutes

Cook time: 15 Minutes

Smoked Chili Marinated Hanger Steak Taco With Fresh Tortilla, Salsa Verde And Spicy Crema

Yields: 2 portions.

Ingredients:

• 1 6oz hanger steak, cleaned
• 1 small can chipotle en adobo
• 1 bunch cilantro
• 50ml fish sauce, optional
• 1 white onion, finely chopped
• 1 serrano chili
• 1 tomatillo
• 3 cloves of garlic
• 100ml sour cream
• 2 limes
• 1 cup warm water
• 1.5 cups masa harina
• Tortilla press

Instructions:

1. Trim the silver skin and sinew from hanger steak. Purée the can of chipotle in a blender, take out 2/3 and reserve. Add juice and zest of 1 lime, 1 clove of garlic, fish sauce if using and few cilantro stems. Marinade the meat in the mixture anywhere between 3-24 hours.
2. Mix masa harina and water in a bowl with a generous pinch of salt. Knead until it comes together, nice and pliable. Divide into walnut sized balls, or 30gr if you have a scale. Cover and keep at room temperature.
3. Heat a heavy grill grate on your stove top, or ideally a charcoal grill on high. Pull the meat out of the marinade and pat dry, season with kosher salt. Grill the steak on all sides, around 6 minutes, or until the desired doneness is achieved, rest 10 minutes. At the same time grill the tomatillo and serrano. In the meantime, wipe the grill clean and keep it hot.
4. Press the tortillas in the tortilla press in between plastic or parchment
   paper, transfer to hot grill and cook 1 minutes per side, stack and keep warm. Mix the rest of the chipotle with sour cream, and transfer in a bowl.
5. Chop cilantro coarsely and mix with onion. In a blender combine tomatillo, serrano, lime juice and zest, 2 cloves of garlic, blitz until smooth, correct seasoning. Slice the meat and serve with tortilla and salsa.

Prep Time: 45 Minutes, Marinade meat for 3-24 Hours

Cook time: 25 Minutes