Recipes

We continue to snuggle into a month long theme of pumpkin flavoured everything! Enjoy this high protein breakfast parfait after a brisk walk in the morning, or as a spicy wake up reward after escaping from your warm duvet. No pumpkin spice? Try our own recipe!

Pumpkin Breakfast Parfait

By Angie Quaale
October 25, 2020

Ingredients:

• 2 cups Greek Yogurt
• 2/3 cups Pumpkin Purée
• 2 tsp. Pumpkin Spice
• 1 tsp Cinnamon
• 1/4 cup Granola
• 1 cup cooked Quinoa
• Pecans for garnish

Instructions:

• While the quinoa is cooking, mix yogurt, pumpkin, and pumpkin spice together.
• Fill the bottom of 2 glasses with the granola. Spoon 1/2 cup of yogurt pumpkin mixture into glass.
• Once quinoa is finished, season with cinnamon and let cool in the fridge for 15 minutes.
• Once cool, add 1/2 cup quinoa to parfaits, then top with remaining greek yogurt. Sprinkle with pecans and serve.

Crispy Mussel Po’Boy with Spicy Remoulade and Pickles

By Chef Deniz Tarakcioglu

Oct 22, 2020

Ingredients:

• 1 lb mussels, bearded and scrubbed
• 100 mL mayonnaise
• 1 stalk of celery, diced small
• 50 mL gherkins, chopped fine
• 3 cloves of garlic, puréed
• 2 shallots, fine diced
• 2 french sandwich loaves
• 1 large tomato, sliced
• 2 dill pickles, sliced
• 30 mL horseradish
• 30 mL favourite hot sauce
• 1/2 head of iceberg lettuce, shredded
• 300 mL flour
• 200 mL buttermilk
• 330 mL ice cold soda water
• 1 lemon

Instructions:

• Shuck the mussels with an oyster knife and marinade them in buttermilk at least 30 minutes.
• Preheat your oven to 300F, and warm your bread for 20 minutes whole.
• In a medium sized bowl combine, mayonnaise, gherkins, celery, shallots, garlic, hot sauce and horseradish. Season to taste.
• Whisk the soda water and 250 mL of flour until it is a loose batter.
• Fill a heavy bottom pot with 3’’ clean frying oil and heat up to 360F.
• Dust all the mussels with left over 50 mL flour until no there is no wet spot.
• Dip in the batter and fry until golden around 2-3 minutes. Drain on a paper towel and season with lemon juice, salt and pepper.
• Dress the bread with spicy remoulade, lettuce, tomato and pickle slices. Top with fried mussels and serve.

West Coast Seafood Chowder with Tamarind, Chilies and Chorizo

By Chef Deniz Tarakcioglu

Oct 22, 2020

Ingredients:

• 1 medium onion, diced
• 2 carrots, diced
• 1 stalk of celery, diced
• 1 semi dry chorizo
• 30 mL tamarind paste
• 5 cloves of garlic, minced
• 1 Serrano chili
• 10 sprigs of fresh thyme
• 3 bay leaves
• mL white wine
• 2 lt fish stock/clam nectar
• 1 can whole tomatoes
• 1 lb ling cod fillet, diced large
• 1 lb mussels, bearded and scrubbed
• 300 g steelhead trout fillets, diced
• 1 lemon
• 100 g parsley leaves
• Sourdough

Instructions:

• Sauté chorizo, onions, carrots, celery, garlic, thyme, chili, bay leaves until soft but not browned.
• Deglaze with white wine and reduce by 1/2.
• Add tamarind paste, the fish stock bring to a boil and simmer for 5 minutes.
• Add the canned tomatoes, simmer 5 minutes further. Correct seasoning.
• Add the all the fish and simmer 3-4 minutes further.
• Add lemon juice and parsley. Serve with sourdough.

Soup weather is here! Taste the season, and warm yourself all the way through, with this delicious and satisfying soup.

Simply Satisfying Pumpkin Soup

By Angie Quaale

Oct 18, 2020

Ingredients:

• 2 tbsp Butter
• 1 medium Cooking Onion, chopped
• 1 clove fresh Garlic, minced
• 3 cups chicken or vegetable Stock
• 2 x 14 oz. cans of Pumpkin Purée
• 1 can Coconut Milk
• 3 tbsp frozen Orange Juice Concentrate
• 3 tbsp Thai Green Curry Paste
• Salt and Pepper to taste

Instructions:

• In a large pot, over medium high heat, melt the butter. Sauté the onion and the garlic until soft, about 5 minutes. Add the curry paste and orange juice concentrate, stir to combine. Stir in the coconut milk, broth and purée.
• Bring to a boil and simmer until the soup is heated through, about 10 minutes.
• Carefully our the soup into a blender or food processor, in a small batches, and blend until smooth.
• Return the soup to a pot and cook another 10 minutes. Serve with toasted pumpkin seeds for garnish.

Wild BC Mushrooms on Brioche with Brown Butter Hollandaise

Recipe by Chef Deniz Tarakcioglu

Ingredients:

• 1 lbs assorted wild mushrooms; brushed clean and cut to medium size chunks
• 2 sprigs of thyme
• 1 shallot, finely minced
• 2 cloves of garlic, puréed
• 30ml sherry vinegar
• 50ml demi glacé
• 30ml chopped parsley
• 2 slices of brioche, toasted if stale
• 15ml Hunter Browns' brown butter cubes
• 50ml white wine
• 50ml white wine vinegar
• 5 sprigs tarragon
• 1 shallot, finely diced
• 5 black peppercorns
• 2 bay leaves
• 2 egg yolks
• 75ml melted Hunter Browns' brown butter cubes, melted and warm
• 50ml grated parmesan

Instructions:

1. In a large skillet sauté the mushrooms with brown butter cubes until soft. Add shallots, garlic, thyme and cook until translucent. Deglaze with sherry vinegar, cook until almost dry. Add demi glacé and reduce until sticky. Add parsley, keep warm. In a medium pot reduce white wine vinegar, white wine with shallots, tarragon and spices by half. On top of a double boiler combine egg yolks and reduction, whisk until thick and doubled in volume. Slowly add the melted brown butter while constantly whisking, correct seasoning. Spread the mushrooms on toast, dress with hollandaise, sprinkle with parmesan and serve warm.

Prep Time: 10 Minutes

Cook time: 20 Minutes

Wild BC Mushrooms on Brioche with Brown Butter Hollandaise

Recipe by Chef Deniz Tarakcioglu

Ingredients:

• 250ml flour
• 5ml salt
• 400ml ricotta, drained in a colander
• 3 yolks
• 75ml chopped chives
• 5 sprigs of sage
• 50ml grated pecorino romano
• 30ml Hunter Browns' brown butter cubes
• 3 garlic clove, zested fine

Instructions:

1. In a food processor combine ricotta, salt and yolks and purée until smooth. Transfer into a bowl, add flour and 50ml of chives. Mix until homogenous.
2. Divide the dough into 2 and shape each half into a rope with a diameter of 1". Cut 1" chunks also and place on a baking sheet dusted with flour.
3. Bring a pot of salted water to a boil and cook the gnudi until it floats. Reserve 150ml cooking water.
4. In the meantime heat up a large skillet on high heat, add brown butter cubes and sage, fry until crispy. Reserve the sage and add cooked gnudi into the brown butter and caramelize over medium heat until deep golden brown. Add cooking water and reduce until it becomes a shiny glaze.
5. Add zested garlic, rest of the chives, garnish with crispy sage leaves, serve.

Prep Time: 5 Minutes

Cook time: 25 Minutes