Recipes

On Wednesday, July 22nd 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 Chinese Chicken Salad.

This recipe serves 4 people & it should take you about 20 minutes to prepare. You can serve this recipe over cold noodles, rice or any lettuce you like

What we are trying to do is have a base of lettuce, extra veggies for flavor, some protein and some thing of top that is crunchy and fun. Enjoy at once. You can even layer this salad in a mason jar, just put the dressing on the bottom, then lettuce and veggies, then chicken…when you are ready to eat, shake and eat. YUMMY!

Here are the tools that you will need to have on hand to be ready to cook with Chef Helena:

• You will need 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
• Carrot peeler
• 4 tasting spoons
• Large bowl
• Small bowl
• 4 large soup plates or Asian style bowls

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 Chinese Chicken Salad

Ingredients:

• for Salad
• 1 cup plum sauce
• ¼ cup rice wine vinegar
• 2 tablespoon hoisin sauce
• Soya to taste
• 1 tablespoon grated ginger
• 1 teaspoon sesame oil
• 1-2 teaspoons chili sauce, any brand you like
• for Chicken
• ¼ cup Japanese mayo
• ½ teaspoon white pepper
• Rice wine vinegar to taste
• 2 cup chicken or, shrimp, salmon, tofu, roast pork, beef, turkey, duck or any cooked protein
• 8 cups lettuce, salad mix, cabbage or any noodles
• 1 cup per person of Julienne vegetables and or fruit (ie: carrots, cucumber, daikon, snow peas, bean sprouts, peppers, water chestnuts, jicama, oranges)
• for Garnish (optional)
• ¼ cup toasted nuts
• 1 cup ready to eat Chinese noodles or fried wonton strips
• Sesame seeds for garnish

1. Mix first 7 ingredients in a bowl, adjust for taste this is your dressing for the salad
2. Place ¾ of this dressing into a bowl and leave ¼ in the mixing bowl
3. With ¼ of base dressing in a bowl, add mayo, pepper, rice wine vinegar, taste for seasoning, toss in protein
4. To assemble salad, place 2 cups per person of salad in a large wide bowl, top with julienne vegetables and top with ¼ of the dressing
5. Add the chicken and garnish with nuts, Chinese noodles and sesame seeds

Prep Time: 20 Minutes

Cook time: 30 Minutes

Serves 12.

The local fresh fruit bounty continues! Buy local!

BC Blueberry + Lemon Tart

Delicious BC Blueberries can be bough fresh in July through until the beginning of October, and are available frozen year-round. http://bcblueberry.com

Ingredients:

• Crust:
• 1 cup all purpose flour
• 1/4 cup sugar
• 1/4 cup butter
• 1 egg lightly beaten
• Filling:
• 3 eggs
• 1/2 cup sugar
• 1 tbsp grated lemon zest
• 3/4 cup ground almonds
• 3/4 cup fresh squeezed lemon juice
• 1/3 cup meted butter
• 3/4 cup fresh or frozen BC Blueberries

Instructions:

1. Method: Crust
1. Combine flour and sugar. Cut in butter until mixture resembles coarse meal. Stir in egg. Mix well with hands until a smooth ball forms. Press into sides and bottom of a 9" (23 cm) flan pan with removable bottom. Prick pastry with fork.
2. Chill 1/2 hour. Bake at 375 F (191 C) on lower oven rack for 10-12 minutes. Cool.
2. Method: Filling
1. Whisk eggs, sugar, lemon rind, lemon juice, ground almonds, and melted butter.
2. Place fresh or frozen BC Blueberries in an even layer on bottom of cooled crust. Carefully cover with filling mixture and bake in heated over 375F (191C) oven, 30-35 minutes until filling is set.
3. Remove to wire rack and cool. Chill in a refrigerator until ready to serve.

Prep Time: 15 Minutes

Cook time: 45 Minutes

(There are some sound issues at the start of the session, but they are sorted shortly there after - the video was also split into two sections, so continue watching the class below).

Spanish Frittata With Herbs And Watercress Salad

Yields: 4 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 tbsp 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. In a 12 inch cast iron skillet sauté garlic and leeks until wilted.
2. Season with fennel seeds, salt and pepper and deglaze with sherry vinegar. Cook until evaporated.
3. 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.
5. Dress the watercress with lemon juice and olive oil. Serve immediately.

Prep Time: 15 Minutes

Cook time: 15 Minutes

(There are some sound issues at the start of the session, but they are sorted shortly there after - the video was also split into two sections, so continue watching the class below).

Blistered Shishito Peppers With Romesco And Goat’s Cheese

Yields: 4 portions.

Ingredients:

• 1lbs shishito peppers
• 2 roasted and peeled red peppers, de-seeded.
• 100ml whole almonds
• 4 cloves of garlic
• 30ml fine sherry vinegar
• 30ml extra virgin olive oil
• 10ml smoked paprika
• 10ml lemon juice
• 100ml crumbled fresh goat’s cheese, or feta
  • *Available from Well Seasoned

Instructions:

1. 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.
2. 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.
3. In a blender or a kitchen processor combine burnt almonds, garlic, peppers, paprika, sherry and olive oil and blitz until smooth. Season with salt and pepper.
4. Transfer the charred shishito peppers on a plate, sprinkle with goat’s cheese and serve with romesco on the side.

Prep Time: 15 Minutes

Cook time: 15 Minutes

(There are some sound issues at the start of the session, but they are sorted shortly there after - the video was also split into two sections, so continue watching the class below).

Cucumber Gazpahco With Mint And Sherry 

Yields: 4 portions.

Ingredients:

• 3 large cucumber, or around 600gr, coarsely chopped
• 1 beefsteak tomato, very ripe
• 1 serrano chili, thinly sliced
• 50ml fresh mint leaves, packed
• 15ml fresh cilantro, chopped coarse
• 5 shiso leaves (optional)
• 1 lemon, juice and zest
• 1 garlic clove
• 20ml fresh horseradish
• 50ml fine sherry vinegar
• 50ml extra virgin olive oil, Spanish preferably
  • *Available from Well Seasoned

Instructions:

1. Combine 2 cucumbers, tomato, chili, herbs, garlic, lemon juice, sherry, olive oil in a large blender or a food processor, season with salt.
2. Dice the third cucumber and gently season with salt, mix in the horseradish and marinade for 5 minutes.
3. Garnish with cucumber mixture and serve chilled.

Prep Time: 15 Minutes

Cook time: 0 Minutes

Serves 12.

🍒  Buy Canadian, local Cherries. 🍒 Shop local. Eat local. Our Canadian farmers need you but not nearly as much as we need them.❤️

Gluten Free Sunken Black Forest Cakes

You don't need to be eating Gluten Free to LOVE this dessert. For this recipe, you could just pit and pour fresh local cherries on top or you could take the time (especially if the delicious fresh fruit has started to go a little too ripe), you could make your own quick cherry pie filling or compote to pour over each cake.

Ingredients:

• 1 cup almonds (whole, sliced, slivered or blanched)*
• 8 oz. dark or semi-sweet chocolate, chopped*
• 1/2 cup butter
• 1 cup sugar, divided
• 4 large eggs
• 1 tsp. instant espresso or coffee powder, dissolved in 1 tsp. water (optional)*
• Bing cherries, pitted
• whipped cream or vanilla ice cream
• *Available from Well Seasoned

Instructions:

1. Heat oven to 350°F.
2. Place almonds in a food processor and pulse until they are coarsely ground. Line 12 muffin cups with paper liners. In a small bowl, microwave the chocolate and butter on high for 30 seconds; stir, then put it back in for about 30 seconds longer. Stir until it’s melted and smooth. Set aside to cool for a few minutes.
3. Separate the eggs, putting the whites in a clean glass or stainless steel bowl, and the yolks in another large bowl. Add the sugar and espresso to the yolks and whisk to combine them. Stir in the ground almonds and chocolate.
4. With an electric mixer, beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until they are stiff and glossy, and stiff peaks form. Fold the egg whites into chocolate mixture in 3 additions. Divide the batter among the muffin cups (about 1/3 cup batter in each) and bake until edges are firm and tops are cracked all over, about 20-25 minutes. Set on a wire rack to cool (they will sink quite a bit as they cool).
5. Serve each topped with a spoonful of cherries and whipped cream or ice cream. If you like, shave a few chocolate curls over each using a vegetable peeler.

Prep Time: 35 Minutes

Cook time: 25 Minutes