Recipes

Pigs In A Blanket With Spicy Fennel Sausage And Maple Mustard

By Chef Deniz Tarakcioglu

November 19th, 2020

Ingredients:

• 1 large sheet of puff pastry
• 1 egg, whipped
• 4 spicy fennel sausages
• 75ml dijon mustard, smooth
• 25ml dijon mustard, grainy
• 25ml maple syrup
• 25ml sherry vinegar
• 3 stalks green onions

Instructions:

• Preheat your oven to 425F. Take the sausages out of their casings. Stretch the sausage meat out lengthwise in 1/2 diameter from one end to the other of the puff sheet.
• Roll the puff sheet over the meat and do a full round and 1/3inch. Press to seal. Continue with the rest of the meat until you have 3 logs. Brush the logs with egg and pop them in the freezer for 5 minutes.
• Slice the roll into 1 inch bites and bake in the oven around 12-15 minutes. Mix mustards, sherry vinegar and maple in a bowl, garnish with green onions and serve.

Marinated Cucumbers With Mortadella And Mint

By Chef Deniz Tarakcioglu

November 19th, 2020

Ingredients:

• 4 mini cucumbers
• 20ml fish sauce
• 1 lime, juiced and zested
• 20ml favourite hot sauce
• Mint leaves, a handful
• 12 slices of mortadella
• 3 cloves of garlic, zested

Instructions:

• Cut the mini cucumbers into 1/4s lengthwise and season with salt, wait 5 minutes. In a large bowl combine fish sauce, lime juice and zest, hot sauce, mint and garlic, marinade further 5 minutes. Wrap into mortadella slices and garnish with mint.

Cheesy Puff Sticks With Cheddar And Thyme

By Chef Deniz Tarakcioglu

November 19th, 2020

Ingredients:

• 1 large sheet of all butter puff pastry
• 1 egg, whipped
• 100ml cheddar cheese, grated
• 10 sprigs of thyme

Instructions:

• Pre heat your oven to 425F. By using a rolling cutter, cut puff sheet into 1/2 inch sticks.
• Brush with egg. Sprinkle with thyme leaves and grated cheddar. Bake in the oven until crispy and golden brown around 12-15 minutes.

Charred Lemongrass Skewers With Young Leeks And Sweet Soy

By Chef Deniz Tarakcioglu

November 19th, 2020

Ingredients:

• 2 chicken breasts, cut into 1 inch cubes
• 30ml fish sauce
• 1 stalk lemongrass, thinly sliced
• 50ml ginger, grated
• 10ml turmeric
• 20ml smoked paprika
• 5 garlic cloves, zested
• 2 limes, juiced and zested
• 2 stalks young leeks, cut into 1inch chunks
• 100ml soy sauce
• 30ml maple syrup
• 30ml rice vinegar
• 1 red thai chili, thinly sliced
• Assorted favourite herbs

Instructions:

• In a large bowl combine chicken, fish sauce, ginger, garlic, turmeric, lemongrass, paprika, lime juice and zest and leeks. Marinate at least 30 minutes to overnight. Preheat your grill or grill grate on high. Arrange chicken and leeks on wooden skewers.
• Cook on hot grill until done approximately 12 minutes. In a separate bowl mix soy, maple, chili and rice wine vinegar. Garnish with extra herbs such as cilantro, green onions and serve.

Cold and raining? This calls for SOUP! This recipe is made even better with the addition of avocado!

Chicken, Lime, and Tortilla Soup

By Angie Quaale

November 15, 2020

Ingredients:

• 3 cups Chicken Stock
• 1 Lime, juiced
• 1/4 cup Tomato Juice
• 1/2 Jalapeño , chopped
• 1 Green Onion, chopped
• 1/4 lb Chicken Breast
• 3-6" Corn Tortillas
• 1 Avocado, diced small
• 1/2 cup Queso Asadero, Edam, or Jack Cheese, shredded
• Salt and Pepper to taste
• Cilantro as garnish (optional)

Instructions:

• Simmer chicken stock, tomato and lime juices, and the jalapeño for 45 minutes.
• Grill the chicken until cooked all the way through, then dice into small cubes.
• Heat some oil in a saucepan to 360 degrees. Cut tortillas into small julienne strips and cook in the corn oil until crispy.
• Strain soup and serve in bowls, with the diced chicken, tortilla strips, diced avocado, shredded cheese, cilantro and treen onions.

No reason to go outside while the bread is warm inside! A fantastic appetizer, sharing snack or side dish to any fall dinner!

Upside-down Caramelized Onion Pan Bread

By Angie Quaale

November 8, 2020

Ingredients:

• a drizzle of oil
• 1 tbsp Butter
• 2 large Onions, cut in half and thinly sliced
• 2 cups all-purpose Flour, or half-purpose, half whole wheat
• 1 tbsp Baking Powder
• 1/4 tsp Salt
• 1 cup whole Milk
• 1/4 cup Well Seasoned Olive Oil
• 1 large Egg

Instructions:

• Preheat the oven to 350F.
• In a large overproof skillet, set over medium heat, melt the butter, with a drizzle of oil. Saut the onions until they are soft and golden. Transfer the slightly caramelized onions to an 8 or 9" round cake pan or pie plate that has been greased.
• In a medium bowl, combine the flour, baking powder, and salt. In a small bowl, stir together the milk, oil, and egg. Add the milk mixture to the flour mixture and stir until just blended.
• Spread the batter over the onions and bake for 35-40 minutes, until pale golden around the edges, cracked on top, and springy to the touch.
• Cut into wedges and serve warm.