Recipes

Spanish Frittata with Herbs and Watercress Salad

Yields: 2 portions.

Ingredients:

• 1/2 lbs potatoes, roasted until soft and lightly browned
• 1/2 leeks, white parts sliced only
• 3 cloves of garlic
• 10 gram each of Italian parsley, dill, green onions, chopped coarse
• 8 large eggs
• 1/2 tblsp fennel seeds
• 300 ml of heavy cream
• 1 bunch watercress, cleaned and trimmed
• 10ml sherry vinegar
• 1 lemon, juiced
• Olive oil
  • *Available from Well Seasoned

Instructions:

1. Preheat your oven to 400F.
2. In a 12 inch cast iron skillet sauté garlic and leeks until wilted.
3. Season with fennel seeds, salt and pepper and deglaze with sherry vinegar. Cook until evaporated. Whisk eggs and cream, season to taste. Add the herbs, potatoes to the hot skillet and pour in the eggs. Move the skillet to the oven and bake around 15 minutes, or until it is golden brown and lightly set in the middle.
4. Once cooked, chill slightly and tip onto a serving plate. Dress the watercress with lemon juice and olive oil. Serve immediately.

Prep Time: 15 Minutes

Cook time: 25 Minutes

Slow Cooked Sablefish with Miso and Brown Butter, Roasted Violet Turnips

Yields: 2 portions.

Ingredients:

• 2x 6oz sablefish fillets
• 100 mL miso paste
• 50 mL maple syrup
• 50 mL sake
• 1 lime, juiced
• 100 mL butter x2
• 6-7 small violet turnips
• 25 mL chives or green onions, finely sliced
  • *Available from Well Seasoned

Instructions:

1. Heat your oven to 300F. Combine miso paste, maple syrup, sake and lime juice. In a pan brown 200 ml of butter until it is golden colour and very fragrant. Spare 1/2 the butter and whisk in the miso mixture until it well combined and smooth. Lightly season the sablefish and rest for 5 minutes. Transfer the fillets on a baking tray and cover with miso sauce. Bake around 10 minutes or until the fish is flaky and cooked.
2. Meanwhile, heat up the spared brown butter, cut the turnips in half and season with salt. roast the turnips in butter until they are warmed up about 3 minutes. Serve with sablefish and chopped chives.
3. Heat up your grill on high or a heavy bottomed pan. Put your almonds in a dry pan and toast the almonds on fire until they are burnt on the outside, reserve. Toss your peppers with olive oil and a large pinch of salt. Cook on a hot surface or grill until blistered and soft, around 3 minutes. In a blender or a kitchen processor combine burnt almonds, garlic, peppers, paprika, sherry and olive oil and blitz until smooth.
4. Season with salt and pepper. Transfer the charred shishito peppers on a plate, sprinkle with goat’s cheese and serve with romesco on the side.

Prep Time: 20 Minutes

Cook time: 35 Minutes

Crispy Battered Sablefish with Spicy Tartar Sauce

Yields: 2 portions.

Ingredients:

• 4X 4oz of sablefish fillets, smoked or regular
• 200 mL all purpose flour, plus more for dusting
• 150 mL cold beer, lager preferably
• 10 mL baking powder
• 100 mL mayonnaise
• 1L frying oil
• 50 mL favourite pickle, diced small
• 1 shallot, fine diced
• 1 clove of garlic, zested
• Favourite hot sauce, to taste
• Lemon wedges
  • *Available from Well Seasoned

Instructions:

1. Gently salt the sablefish fillets, rest for 5 minutes. In a medium sized bowl whisk flour, baking powder and beer, rest for 5 minutes in the freezer.
2. Heat your oil to 350F.
3. Dust the sable fillets with flour and shake off excess. Dip in batter and carefully put in hot oil.
4. Fry around 4-5 minutes, or until golden brown and the fish is cooked. transfer to a wire rack. In another bowl mix mayonnaise, pickles, garlic, shallots and hot sauce. Correct seasoning. Serve with crispy fish.

Prep Time: 15 Minutes

Cook time: 5 Minutes

On Wednesday, August 5th 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 Corn Fritters with Creamy Herb Dip.

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
• A cookie sheet with a cooling rack on top
• 2 metals bowls
• 2 whisks
• 1 non stick frying pan
• 2 tasting spoons
• Measuring cup & Measuring spoons
• Bowls to put all your ingredients in
• 4 dinner plates plus 4 dipping bowls
• 2 wooden spoons, flat sided are best

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 Corn Fritters with Creamy Herb Dip

Ingredients:

• Corn Fritters:
• 2 eggs
• ½ cup flour or rice flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• Salt and pepper
• Milk to thin or water if needed
• Corn off of 4 cobs
• oil
• Creamy Dip
• 2 Tablespoons Yogurt
• 2 Tablespoons sour cream
• Rice wine vinegar or lemon juice
• 4 Tablespoons mayo
• 4 Tablespoons whip cream, cremo or milk
• Salt and pepper to taste
• 1-3 teaspoons of fresh or dried herbs of your choice

1. For Corn Fritters:
1. In a medium bowl, eggs, flour, sugar, baking powder, salt and pepper, fold in corn
2. In the frying pan add oil enough to cover the bottom of the pan and heat until 350 degrees
3. Drop fritters in the hot oil, about ¼ cup mixture for each fritter, and flatten them a bit.
4. Cook the fritters until golden brown
2. Creamy Dip
1. Mix Everything and Serve

Prep Time: 20 Minutes

Cook time: 20 Minutes