Recipes

Taco Fiesta: Charred Pineapple With Chipotle Crema

Yields: 2 portions.

Ingredients:

• 1/2 ripe pineapple, core removed and cut into 4 wedges
• 15 ml chipotle in adobo, puréed
• 1 lime, juiced*
• 10 ml ground coriander*
• 100 ml sour cream, or thick yoghurt
• *Available from Well Seasoned

Instructions:

1. Either in the hot oven or on the hottest side of your grill, season the pineapple with coriander and char until it is nicely caramelized, around 5 minutes, not more to preserve the freshness and texture. Meanwhile, mix the cream, lime juice and chipotle. Lay down the crema as a base layer. Slice the pineapple and serve on top the chipotle mix.

Prep Time: 5 Minutes

Cook time: 5 Minutes

Taco Fiesta: Tomatillo Salsa With Cumin And Cilantro

Yields: 2 portions.

Ingredients:

• 3 medium sized tomatillos
• 1 small white onion, halved
• 3 cloves of garlic
• 30 ml cumin, coarsely ground*
• 1 bunch cilantro, chopped fine
• Chili flakes, to taste
• *Available from Well Seasoned

Instructions:

1. Heat you oven to 450F, or your grill to high. Cut 2 tomatillos and the onion in half. Heat up a heavy bottomed pan, or the grill, and and caramelized the onion and the tomatillos and transfer in the oven for 10 minutes, or until soft.
2. In the meanwhile purée the garlic and shave the last tomatillo very thinly on a mandolin. Transfer the frilled tomatillo, onion, garlic, cumin, chili flakes and half the cilantro in to a kitchen processor and purée until smooth. Correct seasoning, fold in the rest of the raw tomatillo and the cilantro.

Prep Time: 5 Minutes

Cook time: 10 Minutes

Taco Fiesta: Grilled Flank Steak with Ancho Chili Rub and Caramelized Lemon

Yields: 2 portions.

Ingredients:

• 12-16 oz ethically raised flank steak or bavette
• 15 ml ancho chili powder, or favourite chili powder*
• 10 ml sweet smoked paprika*
• 1 lemon or lime Ideally charcoal grill, or a heavy bottomed frying pan
• 50 ml grape seed oil
• 10 flour or corn taco shells
• 2 limes chopped into wedges

Instructions:

1. Heat up your grill until very hot, or a heavy bottomed frying pan until lightly smoking.
2. Combine oil and both chili powders. Season the steak quite liberally with kosher salt.
3. Fry or grill approximately 3 minutes on each side, which may vary depending the thickness of your steak. The internal temperature should be around 130F, medium rare, or simply to your preferred doneness. Keep warm.
4. While the grill/pan is hot, warm up the taco shells gently and pile on top of each other. cover it with a clean kitchen cloth, keep warm.

Prep Time: 5 Minutes

Cook time: 10 Minutes

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Lobster & Shrimp Roll

Originally presented as a Cook-Along live class on June 16th at 5:30 PM on Facebook Live.

Ingredients:

• 1 x 1.5lb Lobster
• 8 pieces prawns
• 1/8 cup minced celery
• ½ cup Mayonnaise
• ½ cup Sour Cream
• 2 tsp Well Seasoned Gourmet’s Cajun Spice
• 1 tsp Salt
• 1 tsp Pepper
• ½ lemon, zested
• 1 lemon, juiced
• 2-4 crusty rolls
• Soft, room temp butter
• Arugula or shredded iceberg lettuce
• 2 Kennenbec potatoes cut into ½’’x ½’’ squares
• ⅓-½ pot full Canola Oil.
• *Available from Well Seasoned

Instructions:

• For the Lobster:

• Start by cooking your lobster in a pot of boiling water. Cook for 14 mins, remove and place into an ice bath. In the same water, cook your prawns for 90 seconds, remove and place into the same ice bath.
• De-shell your lobster and chop the meat into ½” pieces and place into a bowl. Remove the tails from the prawns, chop the prawns, and add to the bowl. Add the rest of the ingredients and mix well.

• For the Fries:

• Fill a large pot 1/3 – ½ full of canola oil. Over a med-high heat, bring the temperature up to 375F using an instant read thermometer.
• Add the potatoes and fry for 3.5-4 minutes until crispy. Remove from the oil and season with salt & pepper.
• With your crusty roll cut it in half, butter and toast it in a pan or under a broiler. Once golden brown, top with the lobster & shrimp filling and lettuce.
• Serve with piping hot fries & enjoy!

Prep Time: 30 Minutes

Cook time: 25 Minutes

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Originally presented as a Cook-Along live class on June 11th at 5:30 PM on Facebook Live. Tonight, Chef Deniz tackled 2 recipes that use local spot prawns. Below you will find the recipe for Charred Spot Prawns with Curry and Garlic Butter, Fennel Slaw. Click here for Spot Prawns Ceviche with Chilli Mayonnaise. The video is repeated on both recipe pages.

Charred Spot Prawns with Curry and Garlic Butter, Fennel Slaw

Yields: 2 portions.

Ingredients:

• 2 lbs spot prawns (minus 6 piece from the first recipe)
• 10 ml cumin seeds
• 10 ml coriander seeds
• 20 ml fennel seeds
• 5 ml chili flakes
• 1 lime juiced, zested
• 10 ml tamarind paste
• 10 ml smoked paprika
• 2 cups butter, room temperature
• 4 cloves of garlic, or more as desired
• 2 bulbs of fennel, thinly sliced on a mandolin, tops included
• 1 red onion, sliced thin on a mandolin
• 1 bunch cilantro, chopped, stalks included
• 1 lemon juiced and zested
• 50 ml olive oil
• Lemon wedges to serve
• Rest of the baguette

Instructions:

1. Pre-heat your bbq on high. In a large bowl, mix all the spices, pinch of salt, tamarind paste, lime juice, garlic and zest. Mix with butter and very gently warm it up until loose.
2. Grill your prawns on a hot grill, whole, heads included, 2-3 minutes per side. Transfer all the prawn into a large bowl and add half the butter, half the cilantro, cover with a plastic wrap and rest for 5 minutes. While it is resting, mix shaved fennel, cilantro and onion in another bowl, season with salt.
3. Add the lemon juice, zest, olive oil and mix well. Serve prawns with bread, slaw and remaining butter as the dipping sauce.

Prep Time: 60 Minutes

Cook time: 20 Minutes