Recipes

On Wednesday, August 19th from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through her recipe for her Pork Schnitzel Sandwich with Herbed Mayo.

This recipe serves 4 people & it should take you about 20 minutes to prepare. You can serve this recipe with a crispy green salad or as an appetizer.

Here are the tools that you will need to have on hand to be ready to cook with Chef Helena:

• A cutting board with a wet towel under it
• Sharp chef knife…if you are not allowed to use a knife, get a grownup to help you
• 1 large frying pan
• A mallet
• A large cutting board
• 1 Whisk
• 3 large bowls
• Tongs
• Thermometer
• 4 dinner plates
• Cooling rack with cookie sheet under it

First wash your hands for 20 seconds. Second measure everything out and place into bowl. Chef Helena will have everything measured out and will be ready to go at 11:30 AM.

Chef Helena’s Pork Schnitzel Sandwich with Herbed Mayo

Ingredients:

• 4 slice or pounded out pork loin, chicken or beef
• ½ cup flour
• 3-4 eggs
• 2 cups bread crumb or panko crumbs
• Salt and pepper
• Oil for shallow frying, any veg oil will do
• ½ cup mayo
• 2 tablespoons fresh herbs chopped
• 4 buns
• Any topping(s) you like on a sandwich
• A plastic bag or cling wrap

1. Make sure that you have a cutting board with a wet towel under it.
2. Pound out 4 slices (one at a time) of your meat with a plastic bag or cling wrap on top of the meat.
3. Bowl 1 place flour, bowl 2 eggs (beaten) and bowl 3 bread crumbs, season with salt and pepper
4. Have a plate ready for your finished product after dipping
5. Dip meat into flour first, then egg, the crumbs, press crumbs into meat
6. Heat oil to 350 and fry on one side till golden and then the other side till golden.
7. Let cool on a cooling rack with a cookie sheet under it
8. Mix fresh herbs with mayo and make your sandwich with any toppings you like.
9. Can be served hot, warm or even cold.

Prep Time: 20 Minutes

Cook time: 5-10 Minutes

Fresh Taglierini With Sun-gold Tomato Sauce And Parmesan Reggiano

Yields: 2 portions.

Ingredients:

• For the pasta dough;
  • 2 cups of strong flour, ideally 00 type
  • 3 large eggs, ideally organic with bright yolks
  • Pasta machine
• Sauce;
  • 400ml sungold, or baby variety, tomatoes, cut in half
  • 15 leaves of fresh basil
  • 4 garlic cloves, finely chopped
  • 1 pinch chili flakes, or a small chili sliced thin
  • 50ml olive oil
  • 75 ml cold butter, cut into small chunks
  • 100ml parmesan reggiano chunk

Instructions:

1. For the pasta dough, transfer your flour on your work surface and make a well. Crack your eggs and start whisking as you gradually incorporate the flour. Mix and knead the dough until smooth and elastic, and rest it at least 2-3 hours at room temperature or in the fridge over night. 1 hour before cooking, roll your pasta to the thinnest setting on your pasta machine. and hag on a rack until it is dried, but still pliable, somewhat leather like. Roll the sheet lengthwise and cut 1/5’’ noodles. Sprinkle with extra flour or ideally semolina. Bring 5L of water up to a boil with 70ml of kosher salt.
2. In a large pan fry half the basil, chili and the garlic until very fragrant and slightly brown. Add your tomatoes, 30ml of water and cook over high heat until the tomatoes are lightly softened, season with salt. Boil your pasta 2 minutes or until it is cooked but still firm. Transfer the pasta into the tomato pan with cold butter, rest of the basil, and 50ml of pasta cooking water. Cook on high heat until the sauce emulsifies and thickens.
3. Serve in a large bowl sprinkled with parmesan cheese.

Prep Time: 180 Minutes

Cook time: 5 Minutes

Heirloom Tomato Tarte Tatin With Leeks, Fresh Goat’s Cheese And Basil

Yields: 2 portions.

Ingredients:

• 1 sheet of frozen butter puff pastry sheet, tempered
• 1 large ripe heirloom tomato, never been refrigerated
• 1 small fresh red chili, or a pinch of dried flakes
• 1 head of garlic
• 150 ml leeks, thinly sliced
• 5 sprigs of thyme
• 30 ml butter
• 1/3 cup of sugar
• 25 ml of sherry vinegar
• 100 ml of crumbled fresh goat’s cheese
• 30 ml of fine balsamic vinegar
• 100 ml olive oil
• 1 large bunch of fresh basil
  • *Available from Well Seasoned

Instructions:

1. Heat your oven to 425F. IN a small sauce pot cook the hole garlic cloves in olive oil around 20 minutes or until soft with thyme sprigs. In a pan cook thinly sliced leeks until soft around 3 minutes. Season with salt and the chili.
2. In a separate 9’’ heavy skillet, melt the sugar and caramelized until amber colour on medium heat being careful not to burn it, add the sherry vinegar and take off the heat. Slice your tomato into 1/4 inch in thickness and season lightly with salt, fan over the bottom of the pan. Spread the soft leeks and add half the basil leaves. Cut a 10’’ round from your puff pastry and carefully lay on top of the pan.
3. Cook the tarte in the oven for 20-25 minutes or until nicely caramelized. Very carefully, there will be caramelized sugar in the bottom, invert on to a large-enough round plate. Garnish with rest of the basil leaves, goat’s cheese, soft garlic cloves and balsamic vinegar. You can drizzle some of the garlic cooking oil also.
4. Serve.

Prep Time: 20 Minutes

Cook time: 60 Minutes

On Wednesday, August 12th from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through one of her recipe for her Zucchini Boats.

This recipe serves 4 people & it should take you about 30 minutes to prepare. You can serve this recipe with pasta, rice or great salad. 

Here are the tools that you will need to have on hand to be ready to cook with Chef Helena:

• A cutting board with a wet towel under it
• Sharp chef knife…if you are not allowed to use a knife, get a grownup to help you
• 2 frying pans
• 1 tong
• 1 cookie sheet lined with parchment paper or a baking pan
• 1 wooden spoon
• 1 Whisk
• 2 tasting spoons
• Bowls to put all your ingredients in
• 4 dinner plates

First wash your hands for 20 seconds. Second measure everything out and place into bowl. Chef Helena will have everything measured out and will be ready to go at 11:30 AM.

Chef Helena’s Zucchini Boats

Ingredients:

• 4 medium zucchinis
• 1 teaspoon oregano or any flavour you like
• salt and pepper to taste
• 2 teaspoons olive oil
• ½ cup chopped onions
• 1 teaspoon minced garlic
• 1 cup cooked turkey, beef, chicken, cooked sausage, crumbled tofu
• 1 cup corn & beans
• 2 cups marinara sauce
• 3/4 cup shredded mozzarella cheese
• 1 tablespoon chopped parsley

1. Preheat oven to 400
2. Cut zucchini in half lengthwise & spoon out flesh. Sprinkle with oregano, salt and pepper. Pan sear them until golden brown or you can just stuff and bake.
3. Sautee onions until light brown, add in garlic, Sautee one min, remove from heat. Add in meat, corn and beans, sauce and ½ of the cheese.
4. Stuff each half with 1/8 of the filling. Top with cheese and bake until soft and cheese is melted about 15-20 minutes.
5. Top with parsley and serve with a garden salad

Prep Time: 20 Minutes

Cook time: 30 Minutes