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Recipes

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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Grilled shrimp with caponata and celeriac purée

BT Toronto | posted Tuesday, Sep 24th, 2013

grilledshrimp-featured

Grilled shrimp with caponata and celeriac purée

Ingredients:

  • 12 pieces grilled shrimp

Caponata

  • ½ onion finely diced
  • 2 cups  / 500 mls corn
  • ¼ head of cauliflower cut into small pieces
  • 2 table spoons / 30 mls Irresistibles Black Olive Tapenade

Celeriac puree

  • 1 p/c peeled and cubed celeriac
  • 2 p/c thyme
  • 1 clove garlic
  • 1 ½ cups / 375 mls of extra virgin olive oil

Method:

Celeriac puree

  1. Heat olive oil in a saucepan over low heat just until it simmers. Add herbs and garlic and poach until it is soft, stirring frequently. Place celeriac in a blender, continually adding the poaching oil until you get a smooth puree, salt and white pepper to taste.

Caponata

  1. Heat olive oil in a saucepan. Add the finely chopped onions and stir to prevent sticking or burning. Once the onions are translucent add cauliflower, corn and olive tapenade.
  2. This dish should start with the Celeriac puree on the bottom of the plate and then the Caponata, topped with the Shrimp.
  3. The shrimp will require 2 minutes per side on medium-high heat on the BBQ.

Developed by Chef Robert Mills, Executive Chef Thompson Hotel

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Oven rotisserie chicken with broccoli and cashew nut rice

BT Toronto | posted Thursday, Sep 12th, 2013

chickencashew

Sometimes the convenience of ordering-in is hugely enticing.  This recipe fills the home with that mouth-watering restaurant-style rotisserie chicken aroma. Paired with rice and broccoli, this makes a delicious meal for the whole family.

Oven rotisserie chicken with broccoli and cashew nut rice

Serves 4

Preparation time: 15 minutes | Cooking time: 45 minutes

Ingredients:

  • 8 chicken legs
  • 1 package Maggi So Juicy Rôtisserie
  • 4 spring onions, sliced
  • ¼ cup cashew nuts
  • 1 cup converted white rice
  • 2 Tbsp canola oil
  • 1 small head of broccoli, cut into florets
  • 2 eggs, beaten

Method:

  1. Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven.
  2. Place the chicken legs into the bag with the sliced spring onions and follow the cooking instructions on the pack.
  3. In a large, dry, frying pan, toast the cashew nuts gently, stirring frequently until golden, then transfer to a plate.
  4. Cook rice according to pack instructions and set aside (covered).
  5. Heat half the oil in the same pan and stir fry the broccoli until tender.
  6. Transfer into a bowl and keep covered.
  7. Heat the remaining oil and add the beaten egg to the pan, cooking like an omelette and breaking it up into pieces.
  8. Add the rice to the pan with the broccoli and cashew nuts, reheat until piping hot then serve with the chicken.
  9. Pour oil in a pan and quickly sauté the broccoli until tender. Cover to keep warm.
  10. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish.
  11. Slice the chicken breasts into chunky pieces on a board, keeping the chicken breast shape together.
  12. Serve the mash potato topped with the chicken and remaining sauce with a side of broccoli.

Courtesy Christian Pritchard, www.ChrisCooking.com

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Juicy mixed herbs chicken with sweet potato mash and sautéed broccoli

BT Toronto | posted Thursday, Sep 12th, 2013

chickensweetpotato

As we get into colder autumn days,  the warm, creamy potatoes provide comfort and play the perfect partner to this herbaceous chicken.

Juicy mixed herbs chicken with sweet potato mash and sautéed broccoli

Serves 4

Preparation time: 15 minutes | Cooking time: 40-45 minutes

Ingredients: 

  • 4 chicken breasts
  • 1 package Maggi So Juicy Mixed Herbs
  • 1 large Russet potato, peeled and diced
  • 3 large sweet potatoes, peeled and diced
  • Freshly ground black pepper and salt
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1 medium head of broccoli, cut into florets

Method:

  1. Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven and cook the chicken according to the pack instructions.
  2. About 15 minutes before the end of the chicken cooking time, place the diced potato into boiling water for 5 minutes, then add the sweet potato and cook until the potatoes are tender. Roughly mash, adding butter, salt, and pepper to taste, then mash thoroughly.
  3. Heat the oil in a pan and quickly sauté the broccoli until tender. Cover to keep warm.
  4. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish.
  5. Slice the chicken breasts into chunky pieces on a board, keeping the chicken breast shape together.
  6. Serve the mash potato topped with the chicken and remaining sauce with a side of broccoli.

Courtesy Christian Pritchard, www.ChrisCooking.com

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