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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

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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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Brussel sprout cups

BT Toronto | posted Wednesday, Oct 9th, 2013

brusselsprouts-oct9-featured

Brussel sprout cups

Yields 24 pieces

Ingredients:

  • Brussels Sprouts, shredded  – ½ lb
  • Brussles Sprout Cups – blanched 36 pcs (outer leaves of large sprouts)
  • Butter – 1oz
  • Bacon, diced – 3oz
  • Shallots, minced – 2oz
  • Garlic, chopped – 1oz
  • White wine – ¼ Cup
  • 35% cream – ½ Cup
  • Truffle paste – 1 tbsp
  • Salt & pepper – to taste

Method:

  1. Heat a stainless steel sauce pan over medium heat.
  2. Melt butter until foaming, add bacon and render.
  3. Add shallots and garlic, sauté until translucent.
  4. Deglaze with white wine, reduce wine by half.
  5. Add cream and truffle paste, reduce for 2-3 minutes.
  6. Add in shredded brussel sprouts and cook in cream until tender and sauce has thickened – 2-3 minutes.
  7. While sauce is reducing begin laying out the blanched brussel sprout cups in stacks of two.
  8. When shredded sprouts are finished in the sauce, carefully spoon them into the cups, serve immediately.

Courtesy Chef Graham Pelley, www.e11even.ca

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Turkey dinner spoons

BT Toronto | posted Wednesday, Oct 9th, 2013

thanksgivingspoon-oct9-featured

Turkey dinner spoons

Yields 24 pieces

Ingredients:

  • Stuffing – 1 cup
  • Pulled Turkey Meat – 1 cup
  • Peas – ¼ cup
  • Cranberry Sauce – 12 teaspoons
  • Gravy – 16 fl. Oz
  • Sage – ½ bunch chiffonade

Method:

  1. Pre heat oven to 375°F
  2. Wrap stuffing in tin foil or place in a covered casserole and heat in the oven for 8-10 minutes, until hot.
  3. Meanwhile, in a small sauce pot, bring gravy to a boil over medium heat.  Reduce to a simmer and add pulled turkey meat.  Cook for 3-5 minutes on low until turkey is heated through.
  4. Add peas and continue cooking for another 2 minutes until peas are hot.
  5. Remove stuffing from oven and place a small amount onto the Chinese spoons, then add a small portion of turkey, a few peas.
  6. Top with cranberry sauce and chiffonade of sage, serve immediately.

Courtesy Chef Graham Pelley, www.e11even.ca

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