Recipes

West Coast Corn Chowder with Clams, Chillies and Lime Leaves

Yields: 2 portions.

Ingredients:

• 1 corn on the cob, kernels shaved off with a knife
• 1 leek, cleaned and sliced thin
• 2 lime leaves
• 2 shallots, finely diced
• 4 thyme sprigs
• 300g of clams, cleaned
• 1 serrano chili, sliced
• 75ml butter
• 2 garlic cloves, finely diced
• 30ml cilantro leaves
• 50ml white wine
• 25ml fish sauce
• 100ml heavy cream
• 1 lemon
• Sourdough to serve

Instructions:

1. In a medium sized pot melt the butter, add shallot, garlic, thyme, serrano chili, lime leaves, corn with a pinch of salt. Cook until translucent and fragrant around 2 minutes.
2. Add clams and turn the heat high, add white wine and cook for 1 minute. Add cream and fish sauce, cover and cook until the clams are open. Add leeks, cilantro and juice of a lemon.
3. Correct seasoning and serve sourdough slices.

Prep Time: 15 Minutes

Cook time: 15 Minutes

On Wednesday, August 26th 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 Pad Thai with Chicken or Shrimp.

[Archived Video will go here after Wednesday. Visit us on Facebook to follow along Wednesday at 11:30 AM].

This recipe serves 4 people & it should take you about 20 minutes to prepare. Serve with fresh fruit and a ginger ale for a great dinner .

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 bowl for your noodles
• 1 larger frying pan
• 1 Tongs
• 1 wooden spoon
• 1 Whisk
• 2 tasting forks
• 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 Pad Thai with Chicken or Shrimp

Ingredients:

• 1/2 lb (220 g) dried wide rice noodles
• For Sauce:
• 8 tbsp. (75 ml) tamarind paste
• 4 tbsp. (30 ml) fish sauce
• 2 tbsp. (15 ml) fresh lime juice
• 6 tbsp. (45 ml) finely grated palm sugar or brown sugar, more to taste
• 2 tbsp. (30 ml) Ketchup
• ½ cup chicken broth
• Optional Chili sauce to taste, garlic chili great
• For Chicken or Shrimp:
• 1/4 cup (60 ml) vegetable oil
• 1 cup chopped chicken or 8 large shrimp (10/12 count), peeled and deveined
• ½ cup sliced onions
• 2 tsp (10 ml) chopped garlic
• 2 large eggs
• 1 cup (250 ml) fresh bean sprouts
• 4 tbsp. (60 ml) garlic chives, cut into 1-inch or green onion (2.5 cm) lengths
• 8 oz. (110 g) medium-firm tofu (about 1/2 cup/125 ml), cut into small pieces
• Garnish:
• Bean sprouts
• Fresh sprigs of cilantro
• Lime wedges
• 1/4 cup roasted nuts, finely chopped

1. Soak noodles in warm water until soft and pliable, then drain
2. In a bowl, mix together the tamarind paste, fish sauce, lime juice, palm sugar, ketchup & broth.
3. This is your sauce.
4. In oil, fry chicken or prawns until no longer pink
5. Then add onions until tender, then add in garlic, crack in egg and stir to mix, add in bean sprouts, green onions and tofu.
6. Add in sauce and cook 2 minutes, then garnish with Bean sprouts, cilantro, lime wedges and nuts

Prep Time: 20 Minutes

Cook time: 20 Minutes

BC Morel Risotto With Fresh Romano Beans

Yields: 2 portions.

Ingredients:

• 200gr fresh morel mushrooms, or 100gr dried, rehydrated in hot water
• 3 shallots, fine diced
• 4 cloves, minced
• 250ml arborio rice
• 15ml dried morel powder
• 200ml fresh romano beans, shucked and cooked tender in salted water
• 5 sprigs of thyme
• 1 larger sprig of rosemary
• 750ml vegetable stock
• 1 larger, ripe heirloom tomato, grated coarse
• 100ml butter
• 30ml fine sherry vinegar
• 100ml white wine
• 20ml miso paste
• 1 chunk Parmesan Reggiano
• 10ml white truffle oil, optional
• 30ml Italian parsley, coarsely chopped
• 30ml leeks, sliced thin, white part
• 10ml chives, diced fine

Instructions:

1. In a 12’’ heavy pan toast the rice dry until fragrant for about 2 minutes on medium heat.
2. Reserve to the side. Melt 50ml of butter in the same skillet, add shallots, thyme, rosemary, garlic and cook until translucent. Add the morel mushrooms, sauté further 2 minutes, season with salt. deglaze the pan with sherry vinegar, cook dry, and repeat the same process with white wine. Add the rice, grated tomato, half of the romano beans, morel powder and 250ml hot stock and simmer on medium high heat. Once the rice kernels are visible, gradually add 50ml stock at a time, stirring the whole time, ideally.
3. Once the rice is tender to the tooth, but still with a great bite add miso paste, leeks, parsley, check and correct seasoning. Add the truffle oil if using, add 30ml freshly grated parmesan. Garnish this with the rest of the romano beans and chives, serve.

Prep Time: 25 Minutes

Cook time: 30 Minutes

Oyster Mushroom Tempura With Yuzu Mayonnaise

Yields: 2 portions.

Ingredients:

• 300gr Oyster Mushrooms, tough stalks removed
• 75ml mayonnaise
• 25ml yuzu juice
• 1 garlic clove, zested
• 10ml fish sauce, optional
• 10ml Tajin spice
• 10ml smoked paprika, or regular
• 175ml all purpose flour, plus 50ml for dusting
• 10ml onion powder
• 10ml celery salt, optional
• 225ml very cold soda water, or beer
• 1 egg white

Instructions:

1. Soak your cleaned oyster mushrooms in salty water for 5 minutes, squeeze dry. Mix 175ml flour, onion powder, celery salt if using, and cold soda water, stir until well mixed. Rest in the freezer for 10 minutes.
2. In the meantime, mix fish sauce, yuzu juice, garlic clove and adjust seasoning. Heat your oil to 375F. Whip your egg whites to soft peaks, and fold gently into the batter.
3. Dust the squeezed mushrooms with flour, dip it in batter and carefully fry until golden around 4–5 minutes.
4. Dust with Tajin spice and smoked paprika, serve.

Prep Time: 25 Minutes

Cook time: 5-15 Minutes