Recipes

(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

Sweet Potato Salad with Spinach and Feta

Yields: 2 portions.

Ingredients:

• 2 sweet potatoes or yams, cut into 1.5’’ chunks
• 20ml coriander seeds, coarsely ground
• 3 thyme sprigs
• 4 cloves of garlic, cracked
• 30ml maple syrup
• 30ml lime juice
• 500ml baby spinach leaves, loosely packed
• 60ml preferably barrel aged feta cheese, coarsely crumbed
• 50ml Well Seasoned olive oil
• *Available from Well Seasoned

Instructions:

1. Preheat your oven to 325F. Toss the potatoes, garlic, maple, sherry with a pinch of salt, and transfer on a parchment lined baking sheet.
2. Bake until the potatoes are tender and lightly coloured. Transfer spinach and lime juice into a medium sized bowl. Add the hot sweet potatoes from the oven right on top.
3. Toss and cover with plastic film until the spinach is somewhat wilted. Transfer onto plates and garnish with feta cheese.

Prep Time: 15 Minutesy

Cook time: 25 Minutes

Caramelized Onion Agro Dolce

Yields: 2 portions.

Ingredients:

• 1 large white onion, peeled and sliced into two horizontally
• 50ml sherry vinegar
• 50ml maple syrup
• 15ml Well Seasoned olive oil
• 2 sprigs of thyme
• 3 sage leaves
• 50ml butter
• *Available from Well Seasoned

Instructions:

1. Preheat your oven to 325F. In a medium size pan heat up the olive oil until very hot.
2. Season the onion with salt and place it in the pan, caramelized for 3 minutes without touching.
3. Add the sage leaves, thyme and butter and cook until the butter is lightly browned.
4. Deglaze with sherry vinegar and maple syrup and transfer in the oven for 10-15 minutes or until the liquid is syrupy and onion is soft.

Prep Time: 10 Minutesy

Cook time: 25 Minutes

Grilled Spicy Double Pork Chop

Yields: 2 portions.

Ingredients:

• 12oz Johnsonville pork double chop (from our friends at Johnston’s)
• 50ml smoked paprika, spicy
• 30ml Well Seasoned olive oil
• 1 orange, zested and mashed
• 3 cloves of garlic, minced
• 1 sprig of rosemary
• 2 sage leaves
• *Available from Well Seasoned

Instructions:

1. Sprinkle the pork chop liberally with salt, and rest for 20 minutes prior to marinating.
2. Zest and chop one orange reserving justice flash and all, transfer into a medium sized bowl. Add paprika, garlic, olive oil, rosemary and 2 sage leaves and marinade the chop minimum 2 hours up to 1 day.
3. Heat up your grill on high setting, or heat up a heavy bottomed pan on high heat. If you are using a pan to sear pork, preheat your oven to 325F.
4. Grill or sear the pork until nicely caramelized on the outside, and transfer in the oven to finish cooking if using. Suggested internal temperature is 130F, which should take around 10 minutes after searing.

Prep Time: 30 Minutes, plus time for marinade 2 hours - 1 day

Cook time: 15 Minutes