Recipes

Well Seasoned Grilled LOCAL Summer Veggies

Ingredients:

• 3 tbsp olive oil
• 1lb asparagus, trimmed
• 1 each yellow & red pepper, seeded and quartered
• 1lb cherry tomato, stemmed
• 2 ears of corn, each cut into 3 pieces/li>
• 2 zucchinis, quartered lengthwise
• 2 tbsp Well Seasoned All Purpose Seasoning

Instructions:

• Pre-heat the grill to medium heat. Brush olive oil onto the asparagus, tomatoes, corn and zucchini; season liberally with the seasoning mix. Add vegetables to the grill and cook, turning occasionally until lightly charred all over - about 3-4 minutes for the asparagus & tomatoes and about 5-6 minutes for the peppers, corn and zucchini. Serve immediately with another drizzle of good olive oil.

Panzanella Salad with Roasted Chicken Breast, Lemon and Herb Dressing

By Chef Deniz Tarakcioglu

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.

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

By Chef Deniz Tarakcioglu

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.

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

By Chef Deniz Tarakcioglu

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.

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

By Chef Deniz Tarakcioglu

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.