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Cook Along with Chef Deniz: Chicken Piccata with Lemons, Capers, Fresh Cavatelli and Pan Sauce

May 27, 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.

Join us tonight as Chef Deniz takes you through a couple of his favourite Italian preparations - including Chicken Piccata!

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz.

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.

Chicken Piccata with Lemons, Capers, Fresh Cavatelli and Pan Sauce

By Chef Deniz Tarakcioglu

Ingredients:

  • 150g fine semolina
  • 75g hot tap water
  • 2 chicken breasts, cut in half lengthwise
  • 100mL flour
  • 1 lemon, thinly sliced
  • 100mL capers
  • 100mL white wine
  • 100mL chicken stock
  • 50mL parsley
  • 50mL butter

Instructions:

  • First mix the semolina with water and 5mL of salt. Knead around 3-4 minutes and rest under a bowl for 10 minutes. Knead for another 2 minutes, wrap it in plastic and rest at room temperature for at least 1 hour. Cut a golf ball sized piece from the dough and stretch into a ½” diameter rope. Cut ½” pieces. Using a cavarola board, or just a plain surface, drag by fingers until the inside is slightly wrapped and it forms into a football shape. Rest covered until ready at room temperature.
  • Season the chicken breast with salt and rest for 3 minutes. In a large pan, heat up ½” of olive oil. Dip the chicken into the flour and fry with sliced lemon in olive oil until almost done, 2 minutes per side. Transfer onto a rack. Bring a medium pot of salted water up to a boil. Cook cavatelli until tender, around 3 minutes. Add capers to the pan and deglaze with white wine, reduce by half. Add stock and reduce until thick. Add butter, parsley and cavatelli. Toss in sauce and serve with chicken.

Prep Time: 10 minutes

Cook time: 90 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Sausage Stuffed Fried Olives with Spicy Tomato Dip

May 27, 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.

Join us tonight as Chef Deniz takes you through a couple of his favourite Italian preparations - including Chicken Piccata!

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz.

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.

Sausage Stuffed Fried Olives with Spicy Tomato Dip

By Chef Deniz Tarakcioglu

Ingredients:

  • 12 pitted large green olives
  • 150mL favourite sausage meat
  • 100mL flour
  • 1 egg, beaten
  • 100mL fine bread crumbs
  • 200mL canned tomatoes, crushed by hand
  • 10mL tarragon
  • 3 cloves of garlic, puréed
  • 10mL chili flakes

Instructions:

  • Place the sausage meat of your choice into a piping bag. Place the tip of the piping bag into the cavity of the olives and squeeze, applying a little bit of pressure. Dip the olives into the flour mixture, then into the egg and finally the bread crumbs to coat. Freeze for 10 minutes. In a small saucepan, heat up 15mL of olive oil. Add chili, tarragon and garlic. Fry for 10 seconds until fragrant. Add tomatoes and cook on medium high heat for around 10 minutes or until thick. Season to taste. Bring at least 1” of vegetable oil to 350F. Fry the olives until golden brown and cooked through, around 3 minutes. Drain on paper towel or a rack and serve with the dipping sauce.

Prep Time: 10 minutes

Cook time: 35 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Spot Prawn Gratin with Tomatoes, Chilies and Smoked Sausage

May 20, 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.

Spring is in the air - and so is Spot Prawn season! Join us tonight as Chef Deniz takes you through a couple of his favourite preparations for fresh, local Spot Prawns!

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz.

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.

Spot Prawn Gratin with Tomatoes, Chilies and Smoked Sausage

By Chef Deniz Tarakcioglu

Ingredients:

  • 1lb live spot prawns, blanched in boiling water for 1 minute, iced and peeled
  • 200mL San Marzano tomatoes
  • 2 cloves of garlic, puréed
  • 100mL white wine
  • 100mL butter
  • 50mL chopped parsley
  • 100mL heavy cream
  • 50mL smoked mild sausage, diced into small cubes
  • 50mL grated Pecorino Romano
  • Bread to serve with

Instructions:

  • In a large skillet, sauté the prawn heads and shells until very fragrant for about 5 minutes. Add the garlic and sauté for a further 10 seconds. Deglaze with white wine and reduce. Strain the liquid, return into the pan, then add tomatoes and sausage and reduce for 5 minutes. Add cream and reduce until uniform and thick enough to coat a spoon when dipped. Turn the broiler on in your oven. In a gratin dish, layer the prawns. Ladle the sauce on top. grate Pecorino Romano and broil until bubbly and wonderful. Serve with warm bread.

Prep Time: 10 minutes

Cook time: 25 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Spot Prawns Roasted in Garlic Butter with Sambuca and Herbs

May 20, 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.

Spring is in the air - and so is Spot Prawn season! Join us tonight as Chef Deniz takes you through a couple of his favourite preparations for fresh, local Spot Prawns!

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz. 

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.

Spot Prawns Roasted in Garlic Butter with Sambuca & Herbs

By Chef Deniz Tarakcioglu

Ingredients:

  • 1lb live spot prawns, head on
  • 3 cloves of garlic, puréed
  • 2 sprigs of thyme
  • 15mL of chopped parsley
  • 50mL sambuca, or any other anise liquor
  • 150mL butter
  • 1/2 lemon, juiced
  • Bread to serve with

Instructions:

  • Heat up a large pan until almost smoking. Drop in 75mL of the butter and let it foam. Add garlic and thyme, and cook for 15 seconds or until fragrant. Add the spot prawns and a pinch of salt. Cook for 1 minute, add the sambuca. Be careful of the flame. As soon as the flame disappears, transfer the prawns to a plate, add the rest of the butter and parsley, and cook until glossy and reduced. Add lemon juice, check for seasoning, and pour over prawns. Serve with warm bread.

Prep Time: 10 minutes 

Cook time: 15 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Crispy Dungeness Crab Burger with Remoulade

May 13, 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 we are cooking with amazing Dungeness Crab. You will leave this class inspired to make a delicious meal packed with this decadent ingredient!

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz. 

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 Dungeness Crab Burger with Remoulade

By Chef Deniz Tarakcioglu

Ingredients:

  • 300mL freshly cooked and picked crab meat
  • 50mL smoked salmon
  • 50mL soft butter
  • 50mL chopped parsley
  • 30mL chopped chives
  • 100mL flour
  • 2 eggs, beaten smooth
  • 100mL panko bread crumbs
  • 2 burger buns, ideally potato, toasted golden brown before serving
  • 100mL mayonnaise
  • 30mL smoked paprika
  • 50mL capers, drained and coarsely chopped
  • 100mL iceberg or a crispy lettuce, finely sliced

Instructions:

  • In a food processor blitz smoked salmon, egg and butter until smooth. Fold in the crab meat, parsley and chives. Check for seasoning and divide into 2 burger patties. Flatten in a cookie cutter and chill until set. Once set set up a breading station. Dip the patties in flour mix, eggs and panko to coat through. Set it in the freezer for 15 minutes. Mix mayonnaise. paprika and capers, adjust seasoning if need be. In a large skillet heat up 1/2" vegetable oil to 300F. Fry the patties until golden brown on both sides and hot through. Assemble on toasted bun coated with remoulade, patty and topped with lettuce.

Prep Time: 10 minutes 

Cook time: 45 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Crab and Sausage Spring Rolls with Sweet Tamarind Chili Sauce

May 13, 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 we are cooking with amazing Dungeness Crab. You will leave this class inspired to make a delicious meal packed with this decadent ingredient!

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz. 

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.

Crab and Sausage Spring Rolls with Sweet Tamarind Chili Sauce

By Chef Deniz Tarakcioglu

Ingredients:

  • 200mL freshly picked crab meat
  • 400mL mild fennel sausage meat
  • 8 sheets of favourite spring roll wrapper, medium size
  • 50mL ginger, finely grated
  • 30mL garlic, finely grated
  • 50mL cilantro, chopped
  • 2 eggs
  • 20mL coriander powder
  • 100mL tamarind concentrate
  • 50mL maple syrup
  • 10mL chili flakes, or fresh chili slices

Instructions:

  • In a medium sized mixing bowl, mix sausage meat, flaked crab meat, ginger, garlic, cilantro, pinch of salt, eggs and coriander powder. Mix until uniform, keep cool. Heat up 2 inches thick vegetable oil in a medium sized pot to 350F. Mix 15mL flour with 15mL water to seal the spring rolls. Divide the mix into 8 equal portions of filling. Starting from the linty edge, roll the rolls and brush with flour slurry to seal the end. Fry in 2 batches until golden brown and the sausage is cooked through. In a small pot bring the tamarind concentrate, maple syrup and chili flakes to a boil. Serve as a dip.

Prep Time: 15 minutes 

Cook time: 30 minutes

Yield: 2 servings

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