Recipes

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 Spot Prawns Ceviche with Chilli Mayonnaise. Click here for Charred Spot Prawns with Curry and Garlic Butter, Fennel Slaw. The video is repeated on both recipe pages.

Spot Prawns Ceviche with Chilli Mayonnaise

Yields: 2 portions.

Ingredients:

• 6 large spot prawns, peeled, heads taken off
• 1 egg yolk
• 1 lemon, zested and juiced
• 100 ml grape seed oil
• 1 clove of garlic
• 1 shallot, fine diced
• Favourite chili paste, to be added to the mayonnaise, to taste
• 1 ripe avocado
• 6 slices of ideally sourdough baguette
• 30 ml of chopped tarragon
• 30 ml chopped parsley
• Radish slices for garnish

Instructions:

1. Dice spot prawns into large chunks transfer into a bowl. Small dice avocado, mix very gently with prawns, shallots, season with salt and pepper.
2. Add the juice and zest of the lemon with egg yolk in a separate bowl, season with salt.
3. Slowly drizzle grape seed oil while constantly mixing, and until an emulsion forms.
4. Zest the garlic into a paste, add to the mayonnaise, as well as desired amount of chili paste to taste.
5. Fold in avocados, prawns, herbs, mix to combine. Warm up baguette slices in a hot pan, top with prawn mixture, garnish with radishes.

Prep Time: 60 Minutes

Cook time: 20 Minutes

On Wednesday, June 17th from 11:30-Noon, we will be live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. 

Chef Helena’s Chicken Parmesan

Join us by being on Facebook at 11:30AM and either like our page (and you'll receive a notification as we go live) or refresh our Well Seasoned Facebook Page and it will show you the live link.

This recipe serves 4 people and it should take you about 20 minutes to prepare. You can serve this recipe over pasta, rice or polenta.

First wash your hands for 20 seconds.

Next, measure everything out and place into bowls so that everything is ready for you to start cooking along. Watch as Chef Helena organizes the ingredient.

Tools you will need:

• A cutting board with a wet towel under it
• Sharp chefs’ knife
• 2 frying pans
• Digital thermometer
• 3 bowls for the breading
• Box grater or cheese slicer
• 1 cooling rack on top of a jellyroll pan
• Bowls to put all your ingredients in
• 4 dinner plates
• Ladle for sauce
• 2 tongs for meat
• 2 tasting spoons

Ingredients:

• 4 pieces of chicken breast, sliced in half horizontally
• ½ cup flour
• 2 eggs
• 2 cups bread crumbs, cracker crumbs or panko
• Salt and pepper
• 2 tablespoons olive oil
• 4 cloves of sliced garlic
• OPTIONAL: ½ teaspoon Chilli pepper
• Large can of diced tomatoes
• 1 teaspoon dried or 1 tablespoon fresh (Dried or fresh basil and/or oregano)
• 4 slices of mozzarella cheese
• 2 tablespoon Parmesan cheese
• Vegetable oil for frying
• *Available from Well Seasoned

Instructions:

1. Set up 3 bowls, flour in one, egg in another & bread crumbs in the last, season all with salt & pepper. Take chicken and dip into flour first, then egg, then bread crumbs, set aside. In a pot place add about 2 inches of oil and heat it to 350-375 on medium.
2. Place one piece of chicken in at a time & fry until golden brown, drain on a cooling rack. To make sauce in another frying pan, add cold oil and garlic and heat together until fragrant. If using dried spices, add them into the oil along with the chillies if you like it a bit spicy. Next, add in tomatoes and simmer until thick, about 10 minutes
3. Season with salt, pepper and fresh basil and/or oregano. Two ways to finish the dish #1 place the chicken in the sauce & sprinkle with both cheeses & place a lid on top & let the heat from the sauce melt the cheese #2 place sauce in a small dish, place chicken on the top, top with cheese, heat in the oven. Both taste great!

Prep Time: 20 Minutes

Cook time: 40 Minutes

Classic Fruit Shrub

Also known as a drinking vinegar. A Well Seasoned Recipe - Visit us in store and check out our extensive Mixology section on 64th Avenue, in Langley, BC

Ingredients:

• 1 cup sugar
• 1 cup water
• 1 cup apple cider vinegar
• 1 lb of fruit

Instructions:

1. Combine sugar and water in a medium saucepan over medium-high heat. Cover and bring to a boil, then reduce heat to low. Cook, stirring until the sugar is dissolved.
2. Mix in the fruit, herbs, flavours of your choice and allow to simmer until fruit is broken down, about 10–15 minutes. Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a mason jar or glass container. Let cool to room temperature, then chill.
3. The syrup can be stored in the fridge for up to a week and makes approximately 12 cocktails. Try different vinegar varieties and fruit combinations. A few ideas:
   • Champagne Vinegar & Peaches
   • White Balsamic, Rosemary & Grapefruit
   • White Wine, Rhubarb & Ginger
   • Raspberry & Hibiscus

Prep Time: 30 Minutes + chilling time

Cook time: 20 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.

Gnocchi with Truffle and Wild Mushroom

Originally presented as a Cook-Along live class on June 9th at 5:30 PM on Facebook Live.

Ingredients for Gnocchi Dough:

• 1.5lb Russet Potatoes
• 1 Cup AP Flour + more for dusting and rolling
• 2 Whole Eggs
• Fresh Grated Parmesan Cheese
• Salt & Pepper to taste

Ingredients for Sauce:

• 1 Small Shallot, Minced
• 2 Cloves, Local Russian Garlic, Minced
• 1 Cup(ish) Heavy Cream
• ½ Cup Chicken Stock*
• 6 Brown Mushrooms, ¼’’ slices
• 1 bunch Oyster Mushrooms. Torn into ¼’’ pieces
• ¼ Cup Dry White Wine
• ¼ TSP White Truffle Oil*

Ingredients for Garnish:

• 1TBSP Chives
• Salt
• Fresh Cracked Pepper
• Parmesan Ribbons
• Well Seasoned Olive Oil
• *Available from Well Seasoned

1. Start by peeling your potatoes and cutting into 1” chunks, placing into a pot of water as you go. Bring to a boil and cook the potatoes until just past fork tender and then drain off all the excess water. Pass the potatoes through a food mill or ricer onto a clean counter. Add your egg, cheese, & seasoning and start to mix with your hands. Be careful, the mixture will be hot. Mix, adding in some flour, until you bring your dough together in a cohesive dough. Cover with a towel to keep it warm.
2. Cut off a portion of dough and roll into a log, approx ½” thick, and then cut into ½’’ pieces. Drop these into a pot of boiling water, cook until just floating, and then place into ice water to stop cooking. Let cool, drain and reserve on the side.
3. In one large skillet, start by cooking the brown mushrooms in oil. In a 2nd large skillet add some oil, let heat up and then add in the drained-off gnocchi. Sauté the gnocchi until golden brown, then remove and set aside until the sauce is done.
4. Meanwhile, continue cooking the mushrooms until they just start to colour, and remove from the pan. Add in a touch more oil, and the oyster mushrooms, sauté for 2 mins then add the brown mushrooms back to the pan and a nub of butter.
5. Add in the minced shallot and garlic, sauté for another 1-2 minutes, cooking just to remove the raw onion and garlic, but not to add any colour. Deglaze white wine, reduce for a minute and add in your chicken stock. Continue to simmer for a minute and then add your heavy cream. Stir the sauce and cream together and reduce until thickened over medium heat for 2-4 minutes. Once thickened, add in the hot crispy gnocchi, toss together with some parmesan cheese and the truffle oil.
6. Place onto a platter, add the extra virgin olive oil, parmesan ribbons, chopped chives and serve.
7. Enjoy!

Prep Time: 60 Minutes

Cook time: 20 Minutes

On Wednesday, June 10th from 11:30-Noon, we were live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Check out Chef Helena's Video here.

Chef Helena’s Sweet and Sour Meatballs

This recipe serves 4 people and it should take you about 20 minutes to prepare. You can serve this recipe over pasta, rice or polenta. Today, we are going to serve it over rice.

First wash your hands for 20 seconds.

Next, measure everything out and place into bowls so that everything is ready for you to start cooking along. Watch as Chef Helena organizes the ingredient.

Tools you will need:

• A cutting board with a wet towel under it
• Box grater
• 1 pot with lid for rice
• 1 pot
• Bowl for meatballs
• Bowls to put all your ingredients in
• 4 dinner plates
• Ladle for meatballs
• Spoon for rice

Ingredients:

• 1-pound ground pork/chicken/beef or any ground meat
• 2 eggs
• 1-teaspoon salt*
• 1 medium onion grated
• ½ cup breadcrumbs
• Pinch of black pepper
• 2 cups ketchup*
• 1-cup ginger ale or 7 cup
• 2 cups basmati rice*
• 4 cups water
• Pinch salt*
• *Available from Well Seasoned

Instructions:

1. In a large bowl, combine the meat, eggs, salt, onion, breadcrumbs and pepper.
2. Mix it well.
3. Scoop out by the spoonful and roll into approximately 24 balls – place them on a sheet pan.
4. Meanwhile, in a large pot bring ketchup and ginger ale to a simmer. Gently place the meatballs into sauce and simmer for 20 minutes.
5. While that is cooking, make rice. In a pot with a tight-fitting lid, combine the ring rice, water and a pinch of salt. Bring to a boil and stir it. Reduce the heat to very low and put the lid on. Allow it to cook for 8-12 minutes, you will need to check it for doneness.
6. When the meatballs & rice are both fully cooked. Place a portion of the rice on each plate and top with 6 of the meatballs. Serve and enjoy.

Prep Time: 20 Minutes

Cook time: 40 Minutes