Recipes

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. 

Originally presented as a Cook-Along live class on June 11th at 5:30 PM on Facebook Live. Tonight, Chef Deniz tackled 2 recipes that use local spot prawns. Below you will find the recipe for Charred Spot Prawns with Curry and Garlic Butter, Fennel Slaw. Click here for Spot Prawns Ceviche with Chilli Mayonnaise. The video is repeated on both recipe pages.

Charred Spot Prawns with Curry and Garlic Butter, Fennel Slaw

Yields: 2 portions.

Ingredients:

• 2 lbs spot prawns (minus 6 piece from the first recipe)
• 10 ml cumin seeds
• 10 ml coriander seeds
• 20 ml fennel seeds
• 5 ml chili flakes
• 1 lime juiced, zested
• 10 ml tamarind paste
• 10 ml smoked paprika
• 2 cups butter, room temperature
• 4 cloves of garlic, or more as desired
• 2 bulbs of fennel, thinly sliced on a mandolin, tops included
• 1 red onion, sliced thin on a mandolin
• 1 bunch cilantro, chopped, stalks included
• 1 lemon juiced and zested
• 50 ml olive oil
• Lemon wedges to serve
• Rest of the baguette

Instructions:

1. Pre-heat your bbq on high. In a large bowl, mix all the spices, pinch of salt, tamarind paste, lime juice, garlic and zest. Mix with butter and very gently warm it up until loose.
2. Grill your prawns on a hot grill, whole, heads included, 2-3 minutes per side. Transfer all the prawn into a large bowl and add half the butter, half the cilantro, cover with a plastic wrap and rest for 5 minutes. While it is resting, mix shaved fennel, cilantro and onion in another bowl, season with salt.
3. Add the lemon juice, zest, olive oil and mix well. Serve prawns with bread, slaw and remaining butter as the dipping sauce.

Prep Time: 60 Minutes

Cook time: 20 Minutes

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. 

Originally presented as a Cook-Along live class on June 11th at 5:30 PM on Facebook Live. Tonight, Chef Deniz tackled 2 recipes that use local spot prawns. Below you will find the recipe for Spot Prawns Ceviche with Chilli Mayonnaise. Click here for Charred Spot Prawns with Curry and Garlic Butter, Fennel Slaw. The video is repeated on both recipe pages.

Spot Prawns Ceviche with Chilli Mayonnaise

Yields: 2 portions.

Ingredients:

• 6 large spot prawns, peeled, heads taken off
• 1 egg yolk
• 1 lemon, zested and juiced
• 100 ml grape seed oil
• 1 clove of garlic
• 1 shallot, fine diced
• Favourite chili paste, to be added to the mayonnaise, to taste
• 1 ripe avocado
• 6 slices of ideally sourdough baguette
• 30 ml of chopped tarragon
• 30 ml chopped parsley
• Radish slices for garnish

Instructions:

1. Dice spot prawns into large chunks transfer into a bowl. Small dice avocado, mix very gently with prawns, shallots, season with salt and pepper.
2. Add the juice and zest of the lemon with egg yolk in a separate bowl, season with salt.
3. Slowly drizzle grape seed oil while constantly mixing, and until an emulsion forms.
4. Zest the garlic into a paste, add to the mayonnaise, as well as desired amount of chili paste to taste.
5. Fold in avocados, prawns, herbs, mix to combine. Warm up baguette slices in a hot pan, top with prawn mixture, garnish with radishes.

Prep Time: 60 Minutes

Cook time: 20 Minutes

On Wednesday, June 17th from 11:30-Noon, we will be live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. 

Chef Helena’s Chicken Parmesan

Join us by being on Facebook at 11:30AM and either like our page (and you'll receive a notification as we go live) or refresh our Well Seasoned Facebook Page and it will show you the live link.

This recipe serves 4 people and it should take you about 20 minutes to prepare. You can serve this recipe over pasta, rice or polenta.

First wash your hands for 20 seconds.

Next, measure everything out and place into bowls so that everything is ready for you to start cooking along. Watch as Chef Helena organizes the ingredient.

Tools you will need:

• A cutting board with a wet towel under it
• Sharp chefs’ knife
• 2 frying pans
• Digital thermometer
• 3 bowls for the breading
• Box grater or cheese slicer
• 1 cooling rack on top of a jellyroll pan
• Bowls to put all your ingredients in
• 4 dinner plates
• Ladle for sauce
• 2 tongs for meat
• 2 tasting spoons

Ingredients:

• 4 pieces of chicken breast, sliced in half horizontally
• ½ cup flour
• 2 eggs
• 2 cups bread crumbs, cracker crumbs or panko
• Salt and pepper
• 2 tablespoons olive oil
• 4 cloves of sliced garlic
• OPTIONAL: ½ teaspoon Chilli pepper
• Large can of diced tomatoes
• 1 teaspoon dried or 1 tablespoon fresh (Dried or fresh basil and/or oregano)
• 4 slices of mozzarella cheese
• 2 tablespoon Parmesan cheese
• Vegetable oil for frying
• *Available from Well Seasoned

Instructions:

1. Set up 3 bowls, flour in one, egg in another & bread crumbs in the last, season all with salt & pepper. Take chicken and dip into flour first, then egg, then bread crumbs, set aside. In a pot place add about 2 inches of oil and heat it to 350-375 on medium.
2. Place one piece of chicken in at a time & fry until golden brown, drain on a cooling rack. To make sauce in another frying pan, add cold oil and garlic and heat together until fragrant. If using dried spices, add them into the oil along with the chillies if you like it a bit spicy. Next, add in tomatoes and simmer until thick, about 10 minutes
3. Season with salt, pepper and fresh basil and/or oregano. Two ways to finish the dish #1 place the chicken in the sauce & sprinkle with both cheeses & place a lid on top & let the heat from the sauce melt the cheese #2 place sauce in a small dish, place chicken on the top, top with cheese, heat in the oven. Both taste great!

Prep Time: 20 Minutes

Cook time: 40 Minutes

Classic Fruit Shrub

Also known as a drinking vinegar. A Well Seasoned Recipe - Visit us in store and check out our extensive Mixology section on 64th Avenue, in Langley, BC

Ingredients:

• 1 cup sugar
• 1 cup water
• 1 cup apple cider vinegar
• 1 lb of fruit

Instructions:

1. Combine sugar and water in a medium saucepan over medium-high heat. Cover and bring to a boil, then reduce heat to low. Cook, stirring until the sugar is dissolved.
2. Mix in the fruit, herbs, flavours of your choice and allow to simmer until fruit is broken down, about 10–15 minutes. Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a mason jar or glass container. Let cool to room temperature, then chill.
3. The syrup can be stored in the fridge for up to a week and makes approximately 12 cocktails. Try different vinegar varieties and fruit combinations. A few ideas:
   • Champagne Vinegar & Peaches
   • White Balsamic, Rosemary & Grapefruit
   • White Wine, Rhubarb & Ginger
   • Raspberry & Hibiscus

Prep Time: 30 Minutes + chilling time

Cook time: 20 Minutes

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.

Gnocchi with Truffle and Wild Mushroom

Originally presented as a Cook-Along live class on June 9th at 5:30 PM on Facebook Live.

Ingredients for Gnocchi Dough:

• 1.5lb Russet Potatoes
• 1 Cup AP Flour + more for dusting and rolling
• 2 Whole Eggs
• Fresh Grated Parmesan Cheese
• Salt & Pepper to taste

Ingredients for Sauce:

• 1 Small Shallot, Minced
• 2 Cloves, Local Russian Garlic, Minced
• 1 Cup(ish) Heavy Cream
• ½ Cup Chicken Stock*
• 6 Brown Mushrooms, ¼’’ slices
• 1 bunch Oyster Mushrooms. Torn into ¼’’ pieces
• ¼ Cup Dry White Wine
• ¼ TSP White Truffle Oil*

Ingredients for Garnish:

• 1TBSP Chives
• Salt
• Fresh Cracked Pepper
• Parmesan Ribbons
• Well Seasoned Olive Oil
• *Available from Well Seasoned

1. Start by peeling your potatoes and cutting into 1” chunks, placing into a pot of water as you go. Bring to a boil and cook the potatoes until just past fork tender and then drain off all the excess water. Pass the potatoes through a food mill or ricer onto a clean counter. Add your egg, cheese, & seasoning and start to mix with your hands. Be careful, the mixture will be hot. Mix, adding in some flour, until you bring your dough together in a cohesive dough. Cover with a towel to keep it warm.
2. Cut off a portion of dough and roll into a log, approx ½” thick, and then cut into ½’’ pieces. Drop these into a pot of boiling water, cook until just floating, and then place into ice water to stop cooking. Let cool, drain and reserve on the side.
3. In one large skillet, start by cooking the brown mushrooms in oil. In a 2nd large skillet add some oil, let heat up and then add in the drained-off gnocchi. Sauté the gnocchi until golden brown, then remove and set aside until the sauce is done.
4. Meanwhile, continue cooking the mushrooms until they just start to colour, and remove from the pan. Add in a touch more oil, and the oyster mushrooms, sauté for 2 mins then add the brown mushrooms back to the pan and a nub of butter.
5. Add in the minced shallot and garlic, sauté for another 1-2 minutes, cooking just to remove the raw onion and garlic, but not to add any colour. Deglaze white wine, reduce for a minute and add in your chicken stock. Continue to simmer for a minute and then add your heavy cream. Stir the sauce and cream together and reduce until thickened over medium heat for 2-4 minutes. Once thickened, add in the hot crispy gnocchi, toss together with some parmesan cheese and the truffle oil.
6. Place onto a platter, add the extra virgin olive oil, parmesan ribbons, chopped chives and serve.
7. Enjoy!

Prep Time: 60 Minutes

Cook time: 20 Minutes