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Butter Curry Prawns with Almond Rice Pilaf

February 11, 2018


A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Butter Curry Prawns with Almond Rice Pilaf

  • 1 1/2 pounds large Shrimp, peeled and deveined
  • 2 tbsp. Butter
  • 1 cup Basmati Rice (available in store at Well Seasoned)
  • 1 small Shallot, finely chopped
  • 1/4 cup frozen Green Peas
  • 1 tbsp. Well Seasoned Olive Oil
  • 4 tbsp. fresh Cilantro, chopped
  • 2 tbsp. sliced Almonds toasted (plus more for garnish, optional)
  • 1/2 a container of Chef Carl's Gourmet to Go "Butter Sauce" (or more if you want it extra saucy) (available in store at Well Seasoned)
Instructions
  1. In a medium sized skillet over medium high heat, melt the butter and cook the prawns until just barely cooked. Add the butter sauce & frozen peas and simmer until the sauce is hot and the prawns are cooked. Remove from the heat and stir in half the cilantro.
  2. For the rice: In a small sauce pan, saute the chopped shallot in 1 tbsp. olive oil. When the shallot is translucent but not brown, add the rice. Stir the rice in the hot oil and onion until the rice starts to toast. Add 1 3/4 cup of water to a small sauce pan and bring to a boil. Add the rice and stir. Bring to a boil, remove from heat, cover and steam until cooked through. Stir in the toasted almonds and season with salt & pepper, right before serving.
  3. To serve: Place a generous serving of rice on the plate and top with the butter prawns. Garnish with the rest of the cilantro and additional toasted almonds. Serve with oven roasted cauliflower.
Calories 204 kcal, Total Fat 0.6 gm, Saturated Fat 0.1 gm, Protein 3 gm, Carbohydrates 51 gm

Spiced Cranberry Champagne Cocktail ft. February's Spice of the Month

February 08, 2018

Star Anise is February's SPICE OF THE MONTH! Much like bay leaves are used in Western cuisines, whole stars are used to infuse many Vietnamese and Chinese soups, stews, and braised dishes - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Spiced Cranberry Champagne Cocktail

Christmas is long gone but there are still plenty of reasons to celebrate! We love to serve this winter cocktail on a Saturday evening before a dinner party…it “warms” everyone right up!

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • ½ cup your favorite local honey
  • ½ cup water
  • 1 cup whole fresh/frozen cranberries
  • 3 whole star anise
  • Sparkling wine
Instructions:
  1. Bring honey and water to a boil in a small saucepan. Add the cranberries and star anise; reduce heat and simmer for 5-7 minutes or until you begin to hear the cranberries pop. Remove from heat and let cool completely.
  2. Place syrup in the fridge until ready to serve.
  3. Before serving strain the syrup through a fine mesh sieve (save a few cranberries for garnish).
  4. To assemble place 2 Tablespoons of the simple syrup in each glass and top with your favorite bubbly. Garnish each glass with a few cranberries.

Superbowl Recipes: 3rd and Long (Cocktail)

February 02, 2018

Did you catch Angie on Global TV today? She demoed a super easy cocktail and dip for Superbowl game day. She also talked about dips for wings, chips and veggies (both hot and cold options)! Missed out? Don't worry! Here are the recipes so you can do up your game day just right.

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

3rd and Long (Cocktail)

This is a Superbowl inspired cocktail. There are three types of alcohol used in this recipe and in American football, third down with an unspecified but significant distance to go (usually over 7-8 yards). It’s often used as a metaphor for desperate situation that require risky actions be taken.
  • 1 ½ parts Bourbon
  • ¾ part Elderflower Liqueur
  • ¼ part Sour Mix
  • 4 parts IPA Beer
  • Garnish with Lemon Wheel
Instructions
  1. In a Collins glass, briefly shake the bourbon, Elderflower Liqueur and sour. Top with IPA and stir briefly. Garnish with a lemon wheel.

Superbowl Recipes: Bacon & Tomato Guacamole

February 02, 2018

Did you catch Angie on Global TV today? She demoed a super easy cocktail and dip for Superbowl game day. She also talked about dips for wings, chips and veggies (both hot and cold options)! Missed out? Don't worry! Here are the recipes so you can do up your game day just right!

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Bacon and Tomato Guacamole

The smokiness of bacon and the rich creaminess of avocados is a heavenly pairing. It’s tasty on its own or with your favourite chips and veggies.
  • 6 ripe avocados
  • 2 tbsp. fresh squeezed lime juice
  • 1 tbsp. cider vinegar
  • ¼ tbsp. garlic salt
  • ½ small white onion, minced
  • 1 green onion, minced
  • 2 tsp. ground coriander
  • 3 tbsp. fresh cilantro - minced
  • ¼ tbsp. freshly ground black pepper
  • 3 large fresh Roma tomatoes diced
  • 2 tbsp. minced pickled jalapeno (from a can)
  • 6 slices thick cut, Johnston’s bacon – cooked crisp & chopped
Instructions
  1. Peel, pit and scoop avocados into large bowl. Roughly chop into large chunks. Add all other ingredients except tomatoes, and mix thoroughly until texture is creamy and chunky. Stir in the bacon & tomatoes at the end. Adjust taste with pickled jalapeno brine.
  2. Cover with plastic wrap, directly on the surface of the guacamole until ready to serve.

Fast Pho ft. February's Spice of the Month

February 01, 2018

Star Anise is February's SPICE OF THE MONTH! Much like bay leaves are used in Western cuisines, whole stars are used to infuse many Vietnamese and Chinese soups, stews, and braised dishes - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Fast Pho

Traditionally this fragrant Vietnamese noodle soup starts with a broth made from scratch. To speed things up, pre-made broth is simmered aromatics and lots of spices for a quick flavor boost.

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 1 large sweet onion, skin on, halved lengthwise
  • 1 5-inch piece fresh ginger, unpeeled, halved lengthwise
  • 6 whole cloves (available in store at Well Seasoned)
  • 3 whole star anise(available in store at Well Seasoned)
  • 1 3-inch cinnamon stick, broken in half (available in store at Well Seasoned)
  • 1 tsp. fennel seeds (available in store at Well Seasoned)
  • 1 tsp. black peppercorns (available in store at Well Seasoned)
  • 6 cups chicken broth (available in store at Well Seasoned)
  • 1 clove garlic, smashed and peeled
  • 8 oz. thin rice noodles
  • 1 tbsp. toasted sesame oil
  • 4 cups shredded cooked chicken
  • Kosher salt (available in store at Well Seasoned)
  • 2 cups torn fresh basil, mint, and cilantro
  • 1 cup bean sprouts
  • 2 limes, cut into wedges
Instructions:
  1. Position a rack 4 to 5 inches from the broiler and heat the broiler on high. On a small rimmed baking sheet, broil the ginger and one onion half, cut side up, until blackened, about 5 minutes. Meanwhile, peel and thinly slice the other onion half and set aside.
  2. In a 3-quart saucepan, toast the cloves, star anise, cinnamon, fennel seeds, and peppercorns over medium-high heat, stirring occasionally, until fragrant, about 1 minute. Add the broth, garlic, and charred onion and ginger, and simmer for 10 minutes to meld the flavours.
  3. Meanwhile, prepare the rice noodles according to package directions. Drain and toss with the sesame oil. Strain the broth through a fine-mesh sieve set over a bowl, pressing down on the onion and ginger. Return the broth to the pan, add the chicken, season to taste with salt, and keep warm.
  4. Divide the noodles among four wide bowls, and then ladle in the soup. Top with the sliced onion, herbs, and sprouts, and serve with the lime wedges.

Moroccan Citrus Fruit Salad

January 28, 2018

Did you enjoy this month's spice of the month recipe series? If you're digging the Moroccan vibe, here's a nice companion recipe that suits the vegetarians at your table, those on a calorie reduced diet AND those looking to up their vitamin C defence as we hit the centre of winter!

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Moroccan Citrus Fruit Salad

Serves: Serves 4
  • 4 navel Oranges (see note)
  • 2 pink Grapefruits
  • 2 1/2 cups fresh Orange Juice
  • 3 tablespoon Orange-Flower Water
  • 2 tablespoons Honey
  • 1 Vanilla Bean, halved lengthwise and seeds scraped
  • 1/2 teaspoons Cinnamon
  • Small mint leaves, for garnish
Instructions
  1. Using a sharp knife, peel the oranges and grapefruits, removing all of the bitter white pith. Cut in between the membranes to release the sections into a bowl. Squeeze the juice from the membranes into another bowl.
  2. Add the orange juice, orange flower water, honey, vanilla bean seeds and cinnamon to the bowl of juice and whisk to mix. Strain the flavoured juice over the fruit and refrigerate for at least 2 hours or overnight. Spoon the fruit salad into glasses or bowls, garnish with mint leaves and serve.
Note: Choose citrus fruits that are heavy for their size.
    Calories 204 kcal, Total Fat 0.6 gm, Saturated Fat 0.1 gm, Protein 3 gm, Carbohydrates 51 gm
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