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Cook Along with Chef Deniz: Spicy Beef Kebabs, Navy Bean Salad with Tahini, Pita and Pickles

June 17, 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.

Summer weather is upon us, so why not fire up the grill? Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz as he shows you some of his favorite skewered recipes!

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.

Spicy Beef Kebab, Navy Bean Salad with Tahini, Pita and Pickles

By Chef Deniz Tarakcioglu

Ingredients:

  • 1lb regular ground beef
  • 30mL smoked paprika
  • 20mL garlic, puréed
  • 10mL cumin powder
  • 10mL coriander powder
  • 5mL chili flakes
  • 200mL cooked navy beans, drained dry
  • 30mL tahini
  • 30mL lemon juice
  • 30mL olive oil
  • 10mL sumac
  • 30mL parsley, chopped
  • 2 pita bread, warmed and fresh
  • Favourite pickles to serve with

Instructions:

  • In a bowl, combine beef, paprika, garlic, chili flakes, cumin and coriander, mix well and marinade for at least 2 hours. Divide into 2 and stretch out onto a sweker by dipping hand in water. Start to heat your grill on high. In another bowl, whisk tahini and lemon juice with a pinch of salt. Add 30mL of water if your tahini is too thick. While you are constantly whisking, drizzle the olive oil very slowly until it is emulsified. Add the sumac and the beans and check for seasoning. Grill the beef kebabs on high heat for 2-4 minutes per side, depending on the thickness of the kebab. Transfer the beans on a plate, add the kebab on top and garnish with pita and pickles.

Prep Time: 120 minutes

Cook time: 20 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Lemongrass Prawn Skewers with Crushed Cucumber Salad and Nuoc Cham Dressing

June 17, 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.

Summer weather is upon us, so why not fire up the grill? Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz as he shows you some of his favorite skewered recipes!

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.

Lemongrass Prawn Skewers with Crushed Cucumber Salad and Nuoc Cham Dressing

By Chef Deniz Tarakcioglu

Ingredients:

  • 12 21-25 ethically sourced prawns, peeled and deveined
  • 1 stalk of lemongrass
  • 3 kefir lime leaves, thinly sliced
  • 20mL ginger, puréed
  • 20mL garlic, puréed
  • 1 lime, halved
  • 1 English cucumber
  • 50mL daikon radish, small diced
  • 10 mint leaves
  • 5 cilantro stalks
  • 100mL fish sauce
  • 1 lime, juice and zest
  • 1 Thai bird's eye chili (optional), thinly sliced
  • 30mL sugar

Instructions:

  • Remove the tender part of the lemongrass stalk and finely slice. Use the fibrous part of the stalk to make skewers. In a medium sized bowl, combine prawns, garlic, ginger and lime leaves, and marinate for 5 minutes. Using a small sized sauce pot, crush the cucumber and cut into random chunks, and add a pinch on salt. In another small bowl, combine fish sauce, lime juice and zest, sugar and chili (if using). Add cucumber, juices and cilantro to the bowl of the dressing and the marinade. Heat up a grill grate or a grill on high heat until very hot. Skewer the prawns on lemongrass stalks, season lightly with salt and grill for about 1.5 minutes per side. Toss the cucumber salad and drain the liquid in a dipping bowl. Serve with prawns.

Prep Time: 10 minutes

Cook time: 20 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Pan Roasted Spring Salmon with Asparagus, Peas and Morels

June 10, 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.

Fresh fungi is the focus of this Live Class! Join us tonight as Chef Deniz takes you through a couple of his favourite preparations using Morel Mushrooms. 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.

Pan Roasted Spring Salmon with Asparagus, Peas and Morels

By Chef Deniz Tarakcioglu

June 10th, 2021

Ingredients:

  • 2 x 5oz spring salmon filets
  • 10 stalks of asparagus, touch part snipped off and cut into 1" stalks
  • 300mL fresh morels
  • 100mL butter
  • 50mL peas, shucked
  • 1 sprig of thyme
  • 1 clove of garlic, puréed
  • 1 shallot, fine diced
  • 1 lemon, zested and juiced
  • 30mL Italian parsley, chopped
  • 200mL Warba potatoes, small diced and blanched in salt water until tender
  • 50mL white wine

Instructions:

  • Heat up a medium sized pan over medium heat. Season the salmon filets with salt on both sides. Sear on presenation side without moving the fist for 1 minute, until the lightest golden brown. Transfer on a wire rack and keep warm. To the pan, add butter, shallots, garlic, thyme and potatoes. Cook on medium heat until the shallots are translucent. Add morels, asparagus, peas and cook for a further 1 minute. Deglaze with white wine and cook for 30 seconds. Return the salmon filets to the pan, cover with a lid and gently simmer for 1 minute. Take off the lid and cook down until everything is nicely glazed, and add the correct seasoning. Add lemon juice and zest. Transfer carefully on plates and serve.

Prep Time: 10 minutes

Cook time: 30 minutes

Yield: 1 serving

Cook Along with Chef Deniz: Traditional French Omelette with Goat Cheese and Butter Poached Morels

June 10, 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.

Fresh fungi is the focus of this Live Class! Join us tonight as Chef Deniz takes you through a couple of his favourite preparations using Morel Mushrooms. 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.

Traditional French Omelette with Goat Cheese and Butter Poached Morels

By Chef Deniz Tarakcioglu

Ingredients:

  • 3 large free range eggs
  • 100mL fresh morels
  • 50mL fresh goat cheese, crumbled
  • 250mL chives, thinly sliced
  • 75mL butter
  • 50mL white wine
  • 30mL shallots, finely diced

Instructions:

  • In a small sauce pot, add rinsed morels, white wine and 50mL of butter. Cook on medium heat until the mushrooms are cooked and the liquid has thickened into a glaze, around 5 minutes. Add chives and correct seasoning and keep warm. In a medium sized bowl, whisk the eggs vigorously with a pinch of salt. Heat a non stick omelette pan on medium heat, add the rest of the butter and let it foam briefly. Once melted, pour in the egg mixture and shake the pan in a round motion, constantly stirring with a spatula until the eggs are almost set. Turn off the heat, sprinkle the goat cheese and roll into a cigar shape. Transfer very carefully onto a plate. Garnish with stewed morels and serve with crusty bread.

Prep Time: 10 minutes

Cook time: 15 minutes

Yield: 1 serving

Cook Along with Chef Deniz: Slow Cooked Peas with Fennel Sausage, Garlic Scape Yoghurt and Dill

June 03, 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.

Local Spring veggies are the STAR of the SHOW! Join us tonight as Chef Deniz takes you through a couple of his favourite preparations using English Peas and Garlic Scapes. 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.

Slow Cooked Peas with Fennel Sausage, Garlic Scape Yoghurt and Dill

By Chef Deniz Tarakcioglu

Ingredients:

  • 400mL English peas, shucked volume
  • 200mL fennel sausage meat
  • 1 white onion, diced
  • 3 cloves of garlic, puréed
  • 100mL white wine
  • 100mL chicken stock
  • 50mL fresh dill, chopped
  • 300mL thick yoghurt
  • 50mL garlic scapes, sliced very, very thin
  • 1 lemon, juiced and zested

Instructions:

  • In a medium sized sauce pot, sauté the onions in olive oil until soft and translucent. Add the peas and cook for a further 1 minute until everything is uniformly combined. Add the white wine and reduce by half. Add the chicken stock and turn the heat to low. Cover and slowly cook for 45 minutes or until the peas are soft and there is almost now liquid left. Season with salt and fold in the fresh dill. In a medium sized bowl, combine garlic scapes and yoghurt, add salt to taste. Season with lemon juice and zest. Spread the yoghurt on a plate and top with braised peas. Serve with crusty bread.

Prep Time: 10 minutes

Cook time: 60 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Charred English Peas with BC Spring Greens and Garlic Scape Dressing

June 03, 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.

Local Spring veggies are the STAR of the SHOW! Join us tonight as Chef Deniz takes you through a couple of his favourite preparations using English Peas and Garlic Scapes. 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.

Charred English Peas with BC Spring Greens and Garlic Scape Dressing

By Chef Deniz Tarakcioglu

Ingredients:

  • 1lb English Peas, in shell
  • 200mL assorted fresh spring greens
  • 50mL parsley leaves, chopped
  • 300mL garlic scapes, sliced
  • 50mL almonds, roasted
  • 50mL parmesan reggiano, finely grated
  • 3 garlic cloves, roasted
  • 50mL lemon juice
  • 75mL extra virgin olive oil

Instructions:

  • Turn your grill on high, or heat up a heavy grill pan on medium high heat. Toss the English peas in olive oil and sprinkle with salt. Transfer the peas on the grill and char until puffy, around 2-3 minutes each side. In a food processor, combine roasted garlic, lemon juice, garlic scapes, almonds and parmesan, and blitz until semi-smooth. Drizzle the olive oil slowly and adjust seasoning. In a medium sized bowl, transfer the greens, add the garlic scape dressing as desired and serve with charred peas.

Prep Time: 10 minutes

Cook time: 15 minutes

Yield: 2 servings

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