Past Chef Recipes
Chef Eric Malolsci’s Recipe
Lamb Kofta on a Stick with Zucchini-Tomato Relish
Kofta:
1-1/2 lbs ground lamb (as local as possible. I use lamb from Senior Farms)
2-4 cloves garlic minced
2 tbsp toasted and ground coriander seed
1 1/2 tsp ground cumin
1/2 tsp black pepper
1 1/2 tsp coarse salt
1/2 tsp allspice
1/4 tsp cardamom
1/4 tsp turmeric
Olive oil
Relish:
1 green zucchini, small dice
2 ripe tomatoes, seeded and small dice
1 medium red onion, small dice
1 small pinch fresh dill
1 tsp toasted dill seed
1/2 cup apple cider vinegar
1/2 cup apple juice
3 tbsp honey
salt and pepper to taste
1. For the relish, bring vinegar, apple juice, dill seed and honey to boil, and pour over diced vegetables, adding fresh dill. Allow to rest at room temperature, then refrigerate overnight. Taste and season before use.
2. For the Koftas, gently combine all ingredients in a bowl, forming into 12 small patties
3. Stick each patty with a broad toothpick (soaked in water for 30 minutes prior)
4. Brush Koftas with small amount olive oil and grill over direct high heat, until cooked to medium, about 8-10 minutes, turning only once.
5. Serve Koftas topped with relish along with fresh salads, rice or potatoes with fresh bread
Chef Marc Miron’s Recipe
Salmon Confit on Dill-Potato Salad, Dill Crusted Salmon, Corn Fritter and Cucumber Dill Sauce
Salmon Confit:
½ side salmon filet
olive oil
salt and pepper
Season fish with salt and pepper. Place in baking pan and cover with olive oil. Bake in oven at 70 to 80 degrees C for 15-20 min.
Dill-potato Salad:
4 small red skin potatoes, cooked
¼ c mayonnaise
¼ c buttermilk
¼ c sour cream
1 tbsp dry mustard
1 tbsp dill, chopped
Dice or slice potatoes. In a s/s bowl mix the remaining ingredients. Mix enough dressing to coat potatoes. Adjust seasoning.
Dill Crusted Salmon:
4 pc of 80 g salmon, skin removed
salt, pepper
2 tsp Dijon mustard
1 tbsp dill, chopped
Pour a touch of canola oil in a non-stick pan. Season the salmon on both sides and sear on med. heat until golden brown. Spread the presentation side of the salmon with mustard and tip it will dill. Set aside to rest.
Corn Fritter:
2 eggs
½ c milk
½ c to 1 c flour
1 cup of corn kernels, cooked
1 tbsp dill
½ tsp cumin
In a s/s bowl beat eggs and milk together. Slowly add flour to make a batter. Add corn, dill and cumin. Adjust seasoning. Place 1 tbsp at a time of mix in hot oil until golden.
Cucumber and Dill Sauce:
1 c cucumber, finely chopped
¼ c red onion, finely diced
1 clove garlic, crushed
½ c yogurt
1 tsp cumin
1 tbsp dill, chopped
Mix cucumber with 3 tbsp sea salt and place in a bowl for ½ hour. Rinse well under cold water and pat dry. Mix with remaining ingredients.
Chef Jason Duffy’s Recipe
BBQ Chip Crusted Lake Erie Pickerel, Sweet Pea Purée, Dill-Smoked Paprika Corn Milk
Fish:
10 oz. pickerel filet, skin on
1 small bag of BBQ chips, crushed
Salt & pepper
1.75 oz. flour
2 eggs, whisked
Season fish with salt & pepper. Cover in flour and tap away excess. Dip in egg and finally crust your fish with the chips. Heat a frying pan with 1 tbsp of canola oil and 1 tbsp of butter. Fry fish 2-3 minutes each side.
Pea purée:
1 oz. chopped shallots
1 branch of chopped thyme
1 clove chopped garlic
8 oz. frozen peas
3 tbsp. white wine
½ cup chicken stock
2 tsp. rice vinegar
1 tsp. sugar
Salt & pepper
Sweat shallots, garlic & thyme. Add wine & reduce by half. Add peas, stock, vinegar & sugar, bring to a boil, reduce heat and let simmer for 5 minutes. Strain and purée in robot coupe with 1 oz. of milk.
Dill-smoked paprika corn milk:
7 oz. corn, preferably fresh off the cob
¾ cup 2% milk
½ tsp. smoked paprika
1 oz. butter
Salt & pepper
1 tbsp. roughly chopped dill
Lightly sweat corn with butter. Add milk, smoked paprika, salt & pepper. Let simmer for 8 minutes. Blend together then strain in an extra fine strainer. This should leave a milky smooth sauce. Add dill right before serving.
2009 Chef Cook-Off Recipes
Last year’s recipes are included below, in order, as submitted by Chef Glen “Skip” Sansome of Petit Bill’s Bistro, Chef Kate Klenavic of The Whalesbone Catering) and Chef Roger Weldon of Ballygiblin’s Restaurant and Pub
Chef Glen “Skip” Sansome – Petit Bill’s Bistro
Address – 1293 Wellington Street. Ottawa
Owned by Terry and Randy Fitzpatrick (brothers).
Named after their father Bill Fitzpatrick (“Little Bill”)
Style – French fare with a strong Newfoundland influence. Or, as we like to call it, “A french bistro with a newfie accent.” Honed my skills in the Toronto fine dining community until relocating to Ottawa last September. Proud to have been part of Petit Bill’s since moving to this fine city. Proud Newfoundlander!
Cashew Encrusted Halibut with Citrus Aioli
Note: Dish accompanied by beet salad
Ingredients:
5 – 6 oz halibut filets
1 lb crushed cashews
6 oz cornmeal
For Aioli:
1 garlic clove chopped
1 teaspoon orange zest
½ teaspoon lime zest
½ teaspoon lemon zest
¼ cup fresh orange juice
½ tablespoon fresh lime juice
½ tablespoon fresh lemon juice
2 large egg yolks
1 cup olive oil
For Beet Salad:
5 medium red beets (roasted, peeled and cubed)
5 medium yellow beets 8 leaves fresh mint (chopped)
¼ small fennel bulb (shaved thin)
3 oranges (segmented)
5 oz balsamic vinegar
5 oz fresh orange juice
Method:
Mix cashews and cornmeal together in small bowl.
One at a time, place fish in mixture until completely covered on all sides.
Meanwhile, heat oil in heavy skillet over medium head until hot.
Place fish in skillet and sauté on each side until golden brown. Approximately 6 to 8 minutes.
For Aioli:
Place all ingredients (except oil) in food processor and pulse until combined.
While processor is on, slowly add oil in continuous stream until mixture is thick.
For Beet salad:
Combine all ingredients in mixing bowl.
To Serve:
Serve fish atop salad in large, shallow pasta bowl. Place dollop of aioli on fish.
Chef Kate Klenavic – The Whalesbone Catering
www.thewhalesbone.com
kate.klenavic@thewhalesbone.com
Kate Klenavic has been cooking professionally for the last five years. She holds both a bachelor’s degree and a Master’s degree in Science. After completing graduate research she attended the Algonquin Culinary Arts program.
Working for the Whalesbone Catering Company has been a dream come true for her. Her focus is on sustainable and ethically sourced food. The catering company uses seasonal, local and environmentally conscious products. The company offers full service catering for large and small groups.
Seared duck breast with heirloom tomatoes, fresh basil, lemon thyme, chives, char-grilled corn and Focaccia salad
Serves 4
Ingredients:
6-8 mixed variety heirloom tomatoes, cored, seeded lightly and cut into quarters
½ small sweet white onion
¼ cup organic extra virgin olive oil
½ cup white balsamic vinegar reduced to ¼ cup
1.5 tbsp chopped fresh chives
1.5 tbsp chopped fresh basil
1.5 tbsp chopped lemon thyme
1 cob of grilled and seasoned corn with kernels removed
6 oz piece of good bakery Focaccia bread
4 5 oz duck breasts, fat cap on
Kosher salt and fresh cracked pepper to taste
Method:
1. Mix tomatoes, onion, oil, vinegar and fresh herbs in bowl, season with salt and pepper to taste. Set aside and let marinate while you prepare other items
2. Brush a little olive oil over corn, season with salt and pepper and grill all sides until just tender, remove kernels and mix in with tomatoes above
3. toss bread in a little olive oil, season with salt and pepper, grill briefly on one side, remove from grill and dice into bite sized cubes, mix with tomatoes and corn above
4. Score fat side of duck breasts with sharp knife. Season with salt and pepper both sides. Slowly render fat by placing duck fat side down in iron pan. One most of fat is melted, turn heat up to high, sear flesh side of duck until golden and crispy. Toss into preheated 375 degree oven and cook till med rare (about 5 mins). Pull out of oven and let rest before slicing.
5. Slice duck thinly and place on tomatoes and bread salad. Enjoy.
Chef Roger Weldon – Ballygiblin’s Restaurant and Pub
www.ballygiblins.ca
ballygiblins@hotmail.com
Roger is a Lanark County native who credits his country roots and background for his love of natural and locally produced foods. Visit Ballygibllin’s and Slow Food chef and co-owner Roger Weldon to enjoy his seasonally inspired menu focusing on locally produced ingredients. Roger’s commitment to our local farmers market has earned him the invitation to attend Terra Madre (as Lanark County’s delagate), an international food conference in Turin, Italy. Bally was awarded the “take a leap award” from the prestigious Art of Being Green festival for the aggressive recycling program initiated by Ballygiblin’s leadership role in the hospitality industry. Roger was given a letter of thanks from the Carleton Place envromental committee and his hard work rasing the bar in the field culinary art, support of chamber businesses and staff training earned him the Carleton Place chamber of commerce Business Person Of The Year in 2008.
Petra’s Lanark Lamb Rack with Chimichurri Sauce – Alphenblick’s Lanark County frenched spring lamb rack
Method:
1. Frenching a rack of lamb—that is, removing the meat, fat and membranes that connect the individual rib bones—gives the rack a clean look.
2. Marinate lamb in chimmichurri sauce.
For chimmichurri sauce:
1/2 cup oilve oil 1/4 cup fresh lemon juice
3 Tbsp red wine vinegar
2 cloves fresh garlic
2 minced shallots
1 Tsp kosher salt
2 tsp fresh cracked black peppercorns large bunch of fresh greens (spinach, kale, arugula)
Lots of fresh herbs 3 bunch parsley, 2 bunches cilantro, 1 bunch mint, 1 bunch basil -Mince the ingredients.
Combine all ingredients by hand or use a food processor and let set for at least 2 hours before serving. To Grill the lamb: Place the rack on a hot, preheated grill for about 2 minutes per side to sear the surface. Once you have done that reduce the heat or move the rack to a cooler part of the grill to allow it to roast for about 10 to 15 minutes per side. You need a meat thermometer to test the internal temperature as you go. You definitely do not want to over cook this dish. Lamb reached rare at about 120 degrees F. and medium about 150 degrees F. Allow for the rack to gain a couple of degrees after you remove it from the grill.
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