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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

chickennnn

Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

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Flank steak with chimmichurri

BT Toronto | posted Tuesday, Sep 24th, 2013

flanksteak-featured

Flank steak with chimmichurri

Ingredients:

Chimmichurri Sauce

  • 250 mls / 1 cup Italian Parsley
  • 125 mls  / ½ cup  Organic Extra Virgin Olive oil
  • 90 mls / 1/3 cup Red Wine Vinegar
  • 60 mls / ¼ cup Cilantro
  • 2 garlic cloves peeled
  • 3 mls / ¾ teaspoon Course Grind Black Pepper
  • 2 mls / ½ teaspoon Organic Ground Cumin
  • 2 mls / ½ teaspoon Sea Salt Mill
  • Flank Steak 4 x 185 gms / 6 oz. pieces

Directions:

  1. Grill the Flank Steak for 5 minutes per side on high heat for medium rare, remember to keep the lid of the BBQ closed while cooking.
  2. Remove the flank steak from the grill and baste with Chimmichurri Sauce.
  3. Cover with aluminum foil to hold in the heat and let rest for 10 minutes.
  4. To serve slice the Flank Steak across the grain to ensure tender slices.
  5. This dish is best served with Cabbage Coleslaw on a piece of grilled Focaccia, drizzled with Chimmichurri Sauce

Developed by Chef Robert Mills, Executive Chef Thompson Hotel

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