Safeway Cooking Stage - 2024 Recipe Book

 

The Safeway Cooking Stage is an exciting PNE Fair exhibit, incorporating the freshest ingredients into simple, healthy recipes cooked right there on the stage by talented guest chefs in a half hour or less.

If you watched a display on the Safeway Cooking Stage this year, you can find the recipes made by your guest chef below. Each recipe specifies the affordable and delicious ingredients you can easily find at your local Safeway, so you can replicate these tasty meals at home. Stick to the book or mix it up, these recipes are guaranteed to be satisfying and simple to make at home.

Each guest chef incorporated some of Safeway’s favourite featured ingredients into their recipe – keep an eye out for these special items that make each recipe they star in shine.

All available recipes will be listed by September 16, 2024. 

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August 17 - 1st Show - BC Free Form Fruit Tart

 

Prepared by Chef Trevor Randell on August 17.

Preparation time 1 hour
Cook time 30 minutes
Difficulty level Medium
# of persons served 1 – 10″ tart feeds 8 to 12

Ingredients List:

1.5 cup All purpose flour
1 TBSP Granulated Sugar
3/4 cup BC Butter, unsalted
Pinch Sea Salt
1/3 cup + 1 TBSP Ice Water
4 cups BC FRUIT (berries, sliced apples or pears, peaches, ruhbarb etc.
1 Lemon Zested and juiced
1/3 cup Granulated Sugar
4 tsp Corn Starch
2 TBSP Cold BC Butter
1 BC Egg
2 TBSP Cold Water
Course Sugar (Optional)

Method:

1 Preheat oven to 400 F.
2 To make the crust, place flour, sugar and salt in a bowl and mix.
3 . Add ¾ cup  of cold diced butter.
4 Cut in with a fork or pastry blender until butter is pea sized.
5 Add cold water and mix until just combined.
6 Gather the dough with your hands and squeeze into a ball.
7 Wrap in plastic wrap, flatten and store in the refrigerator for at lease 30 minutes or up to three days.
8 Roll out the dough until ¼ inch thick circle about 10” in diameter and place on a lined cookie sheet.
9 In a bowl, combine apples, strawberries, lemon zest, sugar and corn starch. Mix until combined .
10 Place fruit mixture in the middle of the rolled out pie dough. Leaving about an inch and a half around the edge.
11 Start to fold the dough inwards, pleating every couple of inches.
12 Top the fruit with 2 Tbsp cubed butter.
13 Combine egg and water in a small bowl and whisk.
14 Brush the crust with the egg mixture and sprinkle with course sugar.
15 Place the tray in the pre heated oven and bake for 45 minutes or until crust is golden brown.
16 Remove from the oven when done and allow to cool.

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August 17 - 2nd Show - Chicken Thai Curry

Prepared by Chef Trevor Randell on August 17.

Preparation time 20 minutes
Cook time 20 minutes
Difficulty level Medium
# of persons served 4 to 6

Ingredients List:

60 ml Canola Oil
1 Large Onion, diced
2 pounds BC Boneless Skinless Chicken
2 Garlic Clovs, minced
2 Tbsp Ginger, minced
2 Tbsp Lemongrass, minced
1 cup BC Red Bell Pepper, julienned
1 cup BC Carrot, grated
2 cups BC Squash, peeled and cut into 3/4 inch dice
1-4 TBSP Red Thai Curry Paste
1 can Coconut Milk
1 can Coconut Cream
3 Kafir Lime Leaves (optional)
1 Tbsp Fish Sauce
1/4cup Lime Juice, fresh
1 1/2cups BC Kale, julienned
1/4 cup BC Cilantro, fresh
1/4 cup Thai Basil, julienned
Sea Salt
Lime Wedges
Jasmine Rice, cooked

Method:

1 In a 7L Dutch oven or large pot, heat canola oil and sauté the onion until soft (about 4 minutes).
2 Place in the BC Chicken and continue to sauté until seared on all sides.
3 Add aromatics of garlic, ginger, and lemongrass and sauté for one minute.
4 Add red pepper, carrot, and BC squash and continue to cook for two minutes.
5 Stir in curry paste and stir for one minute.
6 Pour in coconut milk and cream. Stir until combined. Add Kafir lime leaves and fish sauce. Bring to a boil, reduce to medium heat, and simmer for 8 – 10 minutes or until sauce has thickened enough to coat the chicken.
7 Turn off the heat and add lime juice, BC kale, cilantro, and fresh Thai basil. Stir in and adjust the seasoning with salt.
8 Serve hot over cooked jasmine rice and top with fresh lime wedges.

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August 17 - 3rd Show - Peach Summer Salad

Prepared by Carissa Elliott on August 17.

Preparation time 20-25 mins
Cook time none
Difficulty level easy
# of persons served 4-6 people

Ingredients List:

2 (or more) peaches sliced into wedges
1 tbsp olive oil
8 oz. leaf lettuce mix – arugula, spinach, butter lettuce
1/4c thinly sliced red onion
1c cherry tomatoes sliced lengthwise
1 medium size avocado diced
1/4c apple cider vinager
4oz goat cheese
1/2c  oilive oil or avadado oil
2 1/2 tbsp raw honey
1 1/2 tbsp dijon mustard
1 tsp kosher salt
1/4c fresh chopped basil
1/3c roasted salted pistachios – roughly chopped

Method:

1 wash & peel peaches
2 slice into wedges
3 mix with olive oil
4 put to the side
5 wash& clean lettuce mix
6 slice red onion
7 slice tomatoes
8 cube avocado & goat cheese
9 mix to together apple vinager oil honey, mustard
10 salt & nuts
11 put peaches, mix greens, onion into a bowl
12 mix and then add basil & slices of goat cheese

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August 18 - 2nd Show - BC Tomato Soup

Prepared by Chef Trevor Randell on August 18.

Preparation time 15 minutes
Cook time 20 minutes
Difficulty level easy
# of persons served 4 to 6

Ingredients List:

60 ml Olive Oil
1 Medium Onion, diced small
1 Medium Carrot, diced small
1 salk celery, diced small
3 cloves garlic, minced
100 ml Tomato Paste
750 ml BC Grape Tomato
125 ml BC Milk
Salt and Pepper

Method:

1  In a soup pot, heat oil.
2 . Sautee onion, celery and carrot until soft.
3 Add garlic and sautee 1 minute more.
4 Add tomatoes and sautee until blistered. (No need to sautee more than a minute if the tomatoes are already roasted.)
5 Add stock and bring to a simmer for 15 – 20 minutes.
6 Using an emersion blender, blend until smooth.
7 Add cream and season.

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August 18 - 3rd Show - Chinese Style Beef Dumplings

Prepared by Rodxin Wang on August 18.

Preparation time 30 minutes
Cook time 30 minutes
Difficulty level 4
# of persons served 4

Ingredients List:

800g ground beef
340g  Scallops
454g Celery Hearts
1000g flour
600ml water
380ml chicken broth
1 tbsp salt
2 tbsp soy sauce
2 tbsp sesame oil

Method:

1 mix water and flour to make the dough
2 add chicken broth to the ground beef
3 chop the celery heart
4 mix the beef with celery and scallops
5 add soy sauce and sesame oil into the fillings
6 roll out the dough ioto dumpling wrappers
7 wrap the fillings in the dumpling wrappers
8 boil a pot of water
9 put the dumplings in the pot and cook
10 place on plates and serve

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August 20 - 1st & 2nd Show - Steak & Egg Bruschetta

Prepared by Chef Helen Orimaco on August 20.

Preparation time 15 minutes
Cook time 10 minutes
Difficulty level
# of persons served 2 people

Ingredients List:

300-400 gr flank, striploin, or sirloin steak
1/2 loaf baguette
200 gr heirloom tomatoes (mixed variety)
1/2 pc red onion
5 pcs basil leaves
2 pcs eggs

Method:

1 Marinate steak for about 2 hours (olive oil/chopped rosemary and thyme/garlic.
2 Season steak with salt and black pepper. Place on grill for 4 min on each side. let rest.
3 Slice baguette on a bias. Drizzle with olive oil. Grill lightly on both sides.
4 Fill medium pot with 2 liters of water. Bring to a simmer. Add 1/4 cup while vinegar. Crack egg into the water and cook for about 3 minutes or until egg whites are cooked and yolks are still runny. Place on plate lined with papertowel.
5 Cut heirloom tomatoes into bitesized wedges and put into a medium bowl.  Juilenne red onions and tear basil leaves, add to the tomatoes. Drizzle with olive oil and salt and pepper.
6 Build the Bruschetta. Place thebaguette on the plate and top with 1/2 the tomato salad. Thinly slice the steak and place on top of the salad. Slowly put the paoched egg on top of the sliced steak and drizzle with olive oil and balsamic reduction.

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August 20 - 3rd Show - Tuna Pesto Bowtie Pasta

Prepared by Nav Dhaliwal on August 20.

Preparation time 5 minutes
Cook time 20 minutes
Difficulty level easy
# of persons served 4

Ingredients List:

1 1/2 CUPS ITALIAN FLAT LEAF PARSLEY, PACKED
1/2 CUP BASIL, PACKED
1 CUP FROZEN GREEN PEAS, THAWED
4 CLOVES GARLIC
1/4 CUP TOASTED NUTS OR SUNFLOWER SEEDS
1 LEMON, JUICED AND ZESTED
1/4 CUP PARMESAN CHEESE , PLUS MORE FOR SERVING
BLACK PEPPER
10 OZ BOWTIE PASTA
3 TINS CHUNK TUNA, IN BROTH
1 TBSP OLIVE OIL
2 CLOVES GARLIC
1/4 CUP SUNDRIED TOMATOES, CHOPPED
1/2 LB MUSHROOMS, SLICED

Method:

1 Fill a large pot with 3/4 full with water, salting generously, and bring to a boil. Preheat oven at 350 degrees F.
2  When the oven is ready, toast the nuts or seeds until just golden brown. When water is boiling add the pasta and cook per the directions on the box.
3 To a food proccessor bowl add the basil, parsley, peas, 4 cloves garlic, lemon juice, zest, toasted nuts or seeds, parmesan cheese and pepper. Pulse to combine, once combined slowly stream in olive oil through the spout until blended together.
4 Saute the mushrooms in a large saucepan with a bit of water, when cooked add in the chopped 2 cloves of garlic, sundried tomatoes and a small amount of the pasta water.
5 Do not drain all of the pasta water, keep 1 cup. Add cooked pasta to the saucepan, along with the pesto. Mix well, add in the tuna and fold in gently. Let sit for 2 minutes to warm the tuna. Serve with extra parmesan if desired.

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August 21 - 1st & 2nd Show - Lamb & Risotto

Prepared by Chef Poyan Demesh on August 21.

Risotto – Ingredients List:

1 shallot – diced
1 tbsp oil
200 ml arborio rice
50 ml white wine
2 L vegetable stock
Half Pear – diced – seard
5 french beans – cut and blanched
50 ml cream
50 ml parmesan

Risotto – Method:

1 Sweat shallot in oil in appropriate pot
2 add rice and sautee for 2 minutes
3 add Whie wine and let evaporate
4 Add stock 6oz at a time and stir
5 Keep adding stock and simmering until rice is cooked
6 Add pear and french beans, cream and parmesan
7 Bring to boil and stir.
8 Serve immediately .

Seared Lamb Rack – Ingredients List:

1 Lamb Rack
1 tbsp oil
1 tbsp mustard
1 tbsp Chopped rosemary
to taste salt and pepper

Seared Lamb Rack – Method:

1 Sear Lamb Rack on high heat until brown
2 Season with salt and pepper
3 rub with mustad and chopped rosemary
4 Bake in 350 F for 15-20 minutes depeding on doness
5 Rest out of oven for 5 mintues
6 Slice and Serve

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August 21 - 3rd Show - Pan-fried Prawn Cake

Prepared by Jessica Yuen on August 21.

Preparation time 15 minutes
Cook time 25 minutes
Difficulty level 2
# of persons served 6

Ingredients List:

250 g fresh prawn meat
1 tbsp finely chopped spring onion
3-4 water-chestnuts, peeled
1 teaspoon cornstarch
1 tablespoon red curry paste
1/4 teaspoon turmeric powder
salt, pepper and sugar to taste

Method:

1 Smash the prawn meat with the back of a knife; smash also the water-chestnuts and chop roughly.
2 Stir the prawns with all the seasonings, then slap and pound vigorously to stretch the protein strands. The paste should look sticky. Stir in the water-chestnuts and spring onion. Form into patties.
3 Heat 3 tablespoons oil and pan-fry the prawn patties until golden brown and cooked through on both sides. Remove and transfer to a platter. Serve hot with Thai dipping sauce.

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August 22 - 1st & 2nd Show - Lemon and Coconut Pavlova

Prepared by Chef Zoe on August 22.

Preparation time 30  minutes
Cook time 30 minutes
Difficulty level easy
# of persons served 4

Ingredients List:

Fresh berries of your choice
4 pc Egg whites
1 cup Sugar
1/2 cup Cream
1/3 cup Coconut cream
1/ cup Sugar
3pc Egg yolk
1/3 cup Lemon juice
1tbsp Butter

Method:

1 Whip egg whites and sugar to stiff peaks, pipe into desired shape and bake at 200 degrees until dry
2 Whip cream to stuff peaks and fold in sugar and coconut cream. Reserve in fridge
3 Cut fresh berries into desired size
4 Assemble pavlova and enjoy!

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August 22 - 3rd Show - Corn and Zucchini Fritters with Spice Baked Fish

Prepared by Debbie Wallagh on August 22.

Preparation time 15 minutes
Cook time 20 minutes
Difficulty level Medium
# of persons served

Ingredients List:

Dip
3/4 CUP SOUR CREAM
1 LIME, JUICED AND ZESTED
1/2 TSP CUMIN
1/4 TSP GARLIC POWDER
1/4 TSP SALT
CORN AND ZUCCHINI FRITTERS
1 CUP GRATED ZUCCHINI
1 CUP CORN, FRESH OR FROZEN(thawed)**
2 CLOVES GARLIC, GRATED
1/2 CUP GRATED CHEDDAR OR MONTEREY JACK CHEESE
1 SMALL RED BELL PEPPER, DICED
1/4 CUP MILK
1/2 CUP FLOUR
1 LARGE EGG
1 TSP BAKING POWDER
1/4 TSP SALT
1/2 TSP PEPPER
1/4 TSP TUMERIC, OPTIONAL
OLIVE OIL  OR BUTTER TO FRY IN
SPICY BAKED FISH
4 PORTIONS ANY FIRM WHITE FISH, 6-8 OZ EACH
1/2 LB TOMATOES, CHOPPED INTO 1 INCH PIECES (ANY KIND)
2 RED THAI CHILLIES, CHOPPED
3 CLOVED GARLIC, CHOPPED
1/2 TSP THYME OR BASIL OR OREGANO OR DILL
3 TBSP OLIVE OIL

Method:

1 In a small bowl mix together the sour cream, lime juice and zest, cumin, garlic powder and salt. Let sit in fridge until time to serve.
2 Place grated zucchini on a towl and bringing together the corners, squeeze out as much of the juice as you can. Place zucchini in a large bowl.
3 Add in the corn, cheese, bell pepper, milk, flour, egg, salt and pepper and tumeric, if using, into the bowl with the zucchini,  mixing well.
4 Preheat a large skillet (preferrably one with high sides) over medium high heat, and once hot put in 2-3 tbsp of butter or olive oil, which ever you are using.
5 When olive oil is hot, or the butter is melted and no longer bubbling, add in 1/4 cup of fritter mixture to the pan. Flatten the mixture until it is around a half inch thick or less, and let cook until golden brown, then flip and cook second side. Each side should take 2-3 minutes to cook. Add more oil or butter as needed.
6 ** DO NOT USE CANNED CORN.**
SPICY BAKED FISH
1 Prehead oven to 400 degrees F.
2 Spray a 9×13 inch pan with oil.
3 Check fish for any bones, removing any you find. Place in pan 1 inch apart.
4 In a medium bowl mix together the tomatoes, chillies, garlic, herb, salt and pepper and olive oil.
5 Pour the tomato mixture evenly over the fish, cover with foil and bake for approximately 15 minutes or until fish is done. How long with depend on how thick the fish portions are.

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August 23 - 1st & 2nd Show - Grilled Lime, Golden Miso and Honey-Marinated Steak

Prepared by Chef Trevor Randell on August 18.

Preparation time 20 minutes
Marinating Time 8 hours
Cook time 36 minutes
Difficulty level Beginner
# of persons served 6

Ingredients List:

1 Beef Outside Skirt Marinating Steak (about 1½ lb/750 g)
Marinade and Vinaigrette
Juice of 3 limes
¾ cup (175 mL) Extra virgin olive oil
2 tbsp (30 mL) EACH liquid honey and golden miso
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) Salt
Warm Potato Salad
3 lb (1.5 kg) Potatoes, peeled and quartered
Salt
¼ cup (60 mL) Sour cream
2 tbsp (30 mL) Fresh lime juice, red or white wine vinegar or cider vinegar
1 tbsp (15 mL) Cracked black pepper

Method:

1 Marinade and Vinaigrette: Combine lime juice, oil, honey, miso, Dijon and salt in a jar, seal with lid and shake well. Pour 1 cup (250 mL) into sealable freezer bag. Set remaining vinaigrette aside.
2 Pierce steak all over with a fork. Add to bag, turning to coat, seal and refrigerate for 8 to 12 hours.
3 Warm Potato Salad: Place potatoes in large pot and add cold water to cover; season with salt. Bring to a boil over high heat; reduce heat and boil gently for about 15 minutes or until potatoes are just fork-tender. Drain well and transfer to bowl.
4 Add sour cream, lime juice, pepper and salt to taste to warm potatoes; toss to coat. Set aside.
5 Remove meat from marinade; discard marinade. Pat steak dry with paper towel. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes, turning twice or more, until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer to cutting board and let rest for 5 minutes.
6 Cut steak across the grain into thin slices. Serve steak with Warm Potato Salad on the side and drizzle with reserved vinaigrette as desired. Store any extra vinaigrette in a jar in the refrigerator for up to 1 week.
7 Pan-Fried Steak: To pan-fry steak, heat a cast-iron or other heavy skillet over medium-high heat; add a splash of canola or sunflower oil to skillet. Add steak and cook for 6 to 8 minutes, turning twice or more, until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer to cutting board and let rest for 5 minutes.

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August 23 - 3rd Show - Swedish Sticky Cake

Prepared by Jaime Webbe on August 23.

Preparation time 10 minutes
Cook time 20 minutes
Difficulty level easy
# of persons served family

Ingredients List:

1/2 cup plus 1 tbs Butter
1/2 cup Cocoa powder
1 1/2 cup Sugar
1 cup Flour
3 Eggs
1 tbs Nutella
Handfull Raspberies
1 tbs icing sugar

Method:

1 Preheat oven to 350 F
2 Line a sprinform pan with parchment paper and butter sides
3 Microwave butter until fully melted (about 1.5 minutes)
4 Sift cocoa powder into melted butter and mix
5 Add sugar and flour and mix until just incorporated
6 In a separate bowl whisk the eggs
7 Add eggs to the butter, cocoa powder, sugar and flour mixture and mix well
8 Add nutells and mix slightly (about 15 – 20 seconds)
9 Pour the mix into the cake pan
10 Bake for 20 minutes – the cake should still be gooey in the middle
11 Let cool slighly then remove from the pan
12 Decorate with raspberries and sift icing sugar over top

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August 24 - 1st Show - Cajun Shrimp Egg Sandwich

Prepared by Chef Dez on August 24.

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August 24 - 2nd Show - Egg and Quinoa Power Bowl

Prepared by Chef Dez on August 24.

Ingredients List:

2 cups vegetable broth
1 cup dry quinoa
1/2 tsp salt
4 baby sweet red peppers, sliced
540 ml can chickpeas
2 cups shredded cabbage
40 grape tomatoes
4 mini cucumbers, sliced
4 large hardboiled eggs
handful fresh baby spinach, sliced thin
half small red onion, slisced thin
1 cup walnut halves
2 cups fresh blueberries (or thawed and drained from frozen)
to taste kosher salt and pepper
Dressing
 
6 tbsp extra virgin avocado oil
1/4 cup raw unfiltered apple cider vinegar
2 tbsp whole grain mustard

Method:

1 Put 2 cups vegetable broth, 1 cup quinoa, and 1/2 teaspoon salt in a medium pot. Bring to a boil over high heat, then turn down to medium-low heat and cook uncovered until all the broth is gone, stirring occasionally. Remove from the heat and chill or keep at room temperature.
2 In 4 large diameter shallow bowls, arrange equal amounts of the following in each of the 4 bowls starting with the quinoa and working clockwise: cooked quinoa, sweet red peppers, chickpeas, cabbage, grape tomatoes, and cucumbers. The bottom of the bowl should be completely covered with these ingredients.
3 Arrange the following ingredients in equal amounts on top of the ingredients from step 2: eggs, spinach, red onion, walnuts, blueberries, kosher salt, and fresh cracked pepper.
4 Combine the dressing ingredients (extra virgin avocado oil, apple cider vinegar, mustard) together thoroughly. Drizzle 3 tablespoons of this dressing on each portion.

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August 24 - 3rd Show - Butter Chicken Sliders

Prepared by Kiran Sandhu on August 24.

Preparation time 20 minutes
Cook time 20 minutes
Difficulty level easy

Ingredients List:

1 cup onions and garlic chopped
1tbsp Pataks butter chicken paste
1tsp tomato paste
1/4 cup heavy cream
2 cups chicken breasts
2 cups coleslaw mix (mixed with yogurt/mayo)

Method:

1 cut up onions/garlic
2 saute onions/garlic with butter chicken paste
3 add tomato paste
4 add heavy cream
5 add seasoning
6 add chicken breasts (in bite size pieces)
7 while simmering make the coleslaw mix
8 heat slider buns in oven
9 once buns heated- add butter chicken and coleslaw

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August 25 - 1st & 2nd Show - Seared Halibut

Prepared by Chef Chole Sy on August 25.

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August 25 - 3rd Show - Nachos

Prepared by the Elliot family on August 25.

 

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August 27 - 1st & 2nd Show - Mussels Adobo

Prepared by Chef Zack on August 27.

Preparation time 10 minutes
Cook time 10 minutes
Difficulty level Easy
# of persons served 2 people

Ingredients List:

1 kg Fresh Mussels, Cleaned
2 tbsp Garlic, Minced
1 tsp Ginger, Sliced
1 tbsp Onions, Minced
80 ml Soy Sauce
1 pc Bayleaf
1/2 tsp Pepper
3 tbsp Cooking oil
optional Green Onions,Sliced (for garnish)

Method:

1 In a hot pot, add oil, ginger, garlic, and onions and sautee for 2 minutes.
2 Add soy sauce, bayleaf, and pepper.
3 Once the liquid starts to simmer, add mussels and toss until well combined.
4 Place a cover on top and cook until all mussels have opened up.
5 Give it a final mix. You can finish with butter and green onions if desired.
6 Serve and enjoy!

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August 27 - 3rd Show - Shepards Pie

Prepared by Cathie Watters on August 27.

Preparation time 40 minutes
Cook time 45 minutes
Difficulty level easy
# of persons served 6

Ingredients List:

2 pounds Ground Beef, or ground chicken or ground turkey
5 pounds potatoes boiled and mashed
1 cup corn
1 cup peas
1 cup carrots chopped
1 medium onion
4 stalks celery
1 package gravy mix
1 cup shredded cheese

Method:

1 brown meat with onion, carrots and celery, season as required.
2 boil and mash potatoes
3 drain meat and layer in bottom of pan
4 layer corn, peas on top
5 add layer of gravy
6 layer potatoes on top
7 sprinkle with cheese
8
9 Bake in over at 375 degrees for 45 minutes or until potatoes are browned
10
11 Serve with salad and gravy.

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August 28 - 1st & 2nd Show - Tuna Poke

Prepared by Chef Otis on August 28.

Preparation time 30 minutes
Cook time 30 minutes
Difficulty level 2-10
# of persons served 2

Ingredients List:

80 grams Rice
160 grams Water
300 grams Tuna
125 grams Cucumber
80 grams Mango
80 grams Corn
300 grams Ice burg lettuce
4 gram Sesame seeds
50 milliliters Soya sauce
25 gram Siracha
50 gram Mayonnaise
10 gram Honey
5 gram Sesame oil
30 milliliters Oil
50 millilitre Seasoned Sushi vinegar

Method:

1 Place sushi rice and water in a pot and bring to boil cover with lid and let sit for 30 minutes.
2 Mix soy sauce, mayonnaise, Siracha, sesame oil and honey together and reserve.
3 Cut tuna into 1/2 inch cubes and place in mayonnaise soya sauce mixture and place in fridge.
4 Peel and remove seeds of cucumber and dice season with salt and reserve.
5 Peel and remove seed from mango and dice and reserve.
Julienne ice berg lettuce and reserve.
6 In a saute pan, heat on high heat and add oil
7 Before oil smokes add corn and sauté until cooked and lightly browned and reserve keeping warm
8 When RICE is cooked add sushi vinegar and fold into rice.
9 TO PLATE:
10 Divide rice evenly into two bowls then tuna evenly into two bowls ( can use tuna marinade as a sauce on rice if desired.
11 Place desired amounts of cucumber, mango, corn and iceberg lettuce in each bowl and garnish with sesame seeds.
12 ENJOY!

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August 28 - 3rd Show - Vietnamese Spring Roll

Prepared by Jessica Yue on August 28.

Preparation time 30 minutes
Cook time 15 minutes
Difficulty level 3
# of persons served 4

Ingredients List:

150 g Minced semi-fat pork
80 g Shrimp meat
20 g Dry shrimp (soaked)
each 1 cup Soaked vermicelli, jicama, onion
each 1 cup Soaked wood ear fungus, carrot
each 2 Tbsp Chinese mushroom, spring onion
40 small pcs Vietnamese Spring roll wrapper
1/2 can Beer
for serving Lettuce, mint leaf, coriander
Seasonings
1 1/2 tsp Sea salt
1 tsp Brown sugar
1/2 tsp Pepper
1 Tbsp Fish sauce
1 Egg
Dipping fish sauce ingredients:
3 Tbsp Premium fish sauce and cool boiled water each
1 Tbsp Thai lime juice and white vinegar each
2 1/2 Tbsp brown sugar
2 tsp Chopped garlic
1 tsp Chopped red chilli

Method:

1 Chop all ingredients finely, place in a bowl, mix well with marinade.
2 Place wrappers between clean, damp cloth; brush with beer, leave to soften; add 2 Tbsp of filling onto each wrapper, roll up and seal. Leave in fridge for 3 hour.
3 Heat oil, deep-fry spring rolls in medium hot oil until golden in color, drain. Serve with lettuce, mint leaf, coriander and dipping fish sauce.

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August 29 - 1st & 2nd Shows - Thai Poached Prawn Salad

Prepared by Chef Helen Orimaco on August 29.

Preparation time 20 minutes
Cook time 15 minutes
Difficulty level easy

Ingredients List:

5 Prawns
20g Lemongrass
20g Shallot
10g Garlic
10g Kaffir Lime Leaves
10g Red Chili
10g Lime Juice,Fish Sauce,Chili Paste and Palm Sugar
To Garnish Jicama and Mint

Method:

1 Thinly Sliced Lemongrass , Shallots , Garlic , Lime Leaves and Red Chili
2 In the bowl, Add Lime juice, fish Sauce, palm Sugar and chilli paste. Stir then set aside.
3 In The Pot, Add water , Lemongrass , Lime Leaves  and Garlic. Bring To simmer then add in prawns. Once ready take the prawn out.
4 Mix the prawn and dressing in the same bow and adjust seasoning. Then add sliced lemongrass, lime leaves, shallot, garlic and red chilli.
5 Garnish with Jicama and mint

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August 29 - 3rd Show - Lentil Salad

Prepared by Dea Wallach on August 29.

Preparation time 15 minutes
Cook time 10 minutes
Difficulty level medium
# of persons served 3 or 4

Ingredients List:

SALAD
2 CUPS COLD WHOLE RED LENTILS, COOKED
1 LONG ENGLISH CUCUMBER
2 PEACHES
1 AVOCADO
1 ROMAINE LETTUCE, SMALL
1/2 CUP FETA, CRUMBLED
1/2 CUP NUTS, CHOPPED (ANY KIND)
1 CUP COLD RICE, QUINOA OR COUSCOUS, COOKED
 
DRESSING
2 LEMONS, JUICED AND ZESTED
2 GARLIC, MINCED
1/2 CUP HERBS, FINELY CHOPPED (ANY KIND)
1 TSP MUSTARD
SALT AND PEPPER TO TASTE
 
GREEK PITA BREAD
1 CUP WARM WATER
2 TSP YEAST
1 TSP SUGAR
2 1/2 – 3 CUPS FLOUR
2 TSP SALT
2 TBSP OLIVE OIL

Method:

 
SALAD AND DRESSING
1 Put the cooked lentils into a large bowl, one good for serving in.
2 Clean all produce before prepping.
3 Chop into bite size pieces the cucumber, peaches and avocado. Add to the bowl.
4 Shred the romaine lettuce and add to the bowl.
5 Add in the nuts,feta, and rice/quinoa/couscous. Mix gently.
6 In a small bowl or measuring cup put the olive oil, zest and juice of lemons, garlic, herbs, mustard, salt and pepper. Mix well.
7 Pour over the salad and gently mix together well. Can let sit in the fridge for up to a 1/2 hour before serving.
GREEK PITA BREAD
1 In a small measuring cup put the water, yeast and sugar and stir gently. Let sit until yeast is foamy, about 5 minutes.
2 In large bowl put 2 1/2 cups of the flour, salt and olive oil.
3 When yeast mixture if foamy, add to the flour mixture and using your hands until a soft ball of dough forms. If the dough is stiff, add more water 1 TBSP at a time until dough is soft.
4 Put out onto lightly floured counter top and knead 10 times.
5 Grease the bowl lightly and put the dough back in to let rise for 15 minutes, covered with a damp cloth.
6 When dough has doubled in size, shape into 8 balls and roll out into circles about 7 inches in diameter.
7 Using a medium pan cook on medium high heat for approximately 2 minutes on each side, or until pita has turned a golden brown colour and has puffed up slightly. No oil should be needed.
8 ** Can add herbs, garlic, and spices to the flour before adding in the yeast mixture if desired. Not more than a total of a 1/2 cup all together. **

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August 30 - 1st Show - Cajun Shrimp Egg Sandwich

Prepared by Chef Dez on August 24.

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August 30 - 2nd Show - Egg and Quinoa Power Bowl

Prepared by Chef Dez on August 24.

Ingredients List:

2 cups vegetable broth
1 cup dry quinoa
1/2 tsp salt
4 baby sweet red peppers, sliced
540 ml can chickpeas
2 cups shredded cabbage
40 grape tomatoes
4 mini cucumbers, sliced
4 large hardboiled eggs
handful fresh baby spinach, sliced thin
half small red onion, slisced thin
1 cup walnut halves
2 cups fresh blueberries (or thawed and drained from frozen)
to taste kosher salt and pepper
Dressing
 
6 tbsp extra virgin avocado oil
1/4 cup raw unfiltered apple cider vinegar
2 tbsp whole grain mustard

Method:

1 Put 2 cups vegetable broth, 1 cup quinoa, and 1/2 teaspoon salt in a medium pot. Bring to a boil over high heat, then turn down to medium-low heat and cook uncovered until all the broth is gone, stirring occasionally. Remove from the heat and chill or keep at room temperature.
2 In 4 large diameter shallow bowls, arrange equal amounts of the following in each of the 4 bowls starting with the quinoa and working clockwise: cooked quinoa, sweet red peppers, chickpeas, cabbage, grape tomatoes, and cucumbers. The bottom of the bowl should be completely covered with these ingredients.
3 Arrange the following ingredients in equal amounts on top of the ingredients from step 2: eggs, spinach, red onion, walnuts, blueberries, kosher salt, and fresh cracked pepper.
4 Combine the dressing ingredients (extra virgin avocado oil, apple cider vinegar, mustard) together thoroughly. Drizzle 3 tablespoons of this dressing on each portion.

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August 30 - 3rd Show - Bannock

Prepared by an Indigenous chef on August 30.

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August 31 - 1st & 2nd Show - Beef Stew

Prepared by an Indigenous chef on August 31.

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August 31 - 3rd Show - Dhokla

Prepared by Shandee Hussan on August 31.

Ingredients List:

1 & 1/4 cup Semolina (see picture)
1 cup Full fat yoghurt
1 cup Warm water
3 tbsp Channa atta (Besan) – chick pea flour  (see picture)
4 tbsp oil Cooking oil (and for oiling the cake pan)
1 tbsp Full cumin
1/4 tsp Turmeric powder
1 tsp Salt
Pinch Fenugreek seeds
2 tsp Baking powder
Sprigs Fresh Cilantro
Pinch Red chilli powder
1 tsp crushed ginger paste
1 tsp crushed garlic paste
1/4 tsp crushed green chillies paste
I tbsp lemon juice

Method:

1 Set  the water to boil in steaming pot
2 Mix all ingredients except water and baking powder
3 When the water is boiling, add some warm water to
4 mixture
5 Whisk well together
6 Add baking powder
7 Quickly blend it in
8 Pour onto greased cake pan
9 Garnish with sprigs of cilantro & red chillie powder
10 Steam for 20 minutes
11 Take out from pan and let it rest for 20 mts
12 Flip over plate & serve with Tomato Garlic chutney

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September 1 - 1st & 2nd Show - Chocolate Fondant Tart

Prepared by Chef Zoey Cheung on September 1.

Preparation time 30 minutes
Cook time 30 minutes
Difficulty level easy

Ingredients List:

Fresh berries of your choice
1 Egg
1/4 cup Sugar
1/3 cup Dark chocolate
3 tbsp Butter
2 tbsp Flour
1 tbsp Cocoa
1/2 tsp Baking soda
Whipped cream

Method:

1 Melt chocolate and butter over double boiler
2 Whip egg and sugar slowly until pale and ribbon stage
3 Stream chocolate and butter into egg mixture
4 Add in dry
5 Bake at 375 in desired vessel
6 Enjoy!

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September 1 - 3rd Show - Summer Salad Roll

Prepared by Karen Milde on September 1.

Preparation time 30 minutes
Cook time 20 minutes
Difficulty level medium
# of persons served 4

Ingredients List:

2 ounces rice vermicelli
12 cooked prawns deveined and sliced in half lengthwise
1 teaspoon teaspoon toasted sesame oil
¼ teaspoon fine sea salt
1 cup torn butter lettuce, ribs removed
2 medium carrots, peeled and sliced into strips with a julienne peeler
1 cucumber, peeled and sliced into strips with a julienne peeler
¼ cup chives or thinly sliced green onions
14 mint leaves
8 sheets rice paper (spring roll wrappers)
⅓ cup creamy peanut butter
2 tablespoons ice vinegar (or lime juice)
2 tablespoons reduced-sodium tamari (or soy sauce)
2 tablespoons honey or maple syrup
1 tablespoons toasted sesame oil
2 cloves garlic, pressed with garlic press
1/3 cup milk (or coconut milk) as needed
¼ cup Crushed peanuts for decoration (optional)

Method:

1 Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.
2 Prep the prawns, slice in half lengthwise and devein
3 Peanut Sauce: Combine the Peanut Dipping Sauce ingredients. Mix briefly (it won’t come together), then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Adjust sour with vinegar, sweet with honey and salt to taste.  Thickness can be adjusted with milk once cooled.
4 Remove the crunchy core of the lettuce leaves
5 Place some vermicelli noodles and julienned veggies and chives in a lettuce leaf, then roll it up, finishing seam side down. Repeat.
6 Fill a large bowl with warm water.
7 Place one or two rice papers together (if using 2). Note which side is the smooth side – this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 1 or 2 seconds. If your bowl isn’t large enough to fit the whole rice paper in one go, that’s fine, just rotate it and count 1 or 2 seconds for each section you submerge into the water.
8 Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
9 On the top part of the rice paper, place 3 prawns with a mint leaf in between.
10 Place the lettuce bundle with the seam side down onto the middle of the rice paper.
11 Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
12 Serve immediately with the peanut dipping sauce.

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September 2 - 1st & 2nd Show - Squash Salad

Prepared by Chef Chris Anddraza on September 2.

Preparation time 30 minutes
Cook time 10 minutes
Difficulty level easy
# of persons served 4

Ingredients List:

1 butternut squash/
1 acorn squash
1/2tsp cinnamon
1/2 tbsp cannola oil
1c goat cheese
1/2c dried cranberries
1/2c red wine vinegar
1/2c maple syrup
1/4c tarragon

Method:

1 set oven @ 425
2 peel squash & cut into cubes – oil cookie sheet add squash
3 sprinkle with cinnamon place in oven for 5-7mins
4 mix vinegar, maple syrup tarragon – add oil slowly, then tarragon
5 place pumpkins seeds in oven to toast.
6
7 place  el dente squash on plate
8 add toasted pumpkin seeds
9 crumble gaot cheese & dried cranberries
10 drizzel dressing to mixture.

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September 2 - 3rd Show - Mince Peas Mix

Prepared by Gordon Evangelin on September 2.

Preparation time 10 minutes
Cook time 30 minutes
Difficulty level Beginner
# of persons served 6

Ingredients List:

1 Onion
4 cloves Garlic
1 tbsp Fresh grated ginger
1/2 tsp Tandoori powder
1 tsp Cumin
1 tsp Garam Masala
1 tsp Turmeric powder
1/2 tsp Curry powder
1 1/2 tsp Paprika
1/4 tsp Hot chili powder
1/2 tsp Fennel seeds
1/4 tsp Mustard seeds
1/4 tsp Sugar
To Taste Sald and Pepper
1 cup Frozen Peas
1 can Coconut Milk
3 Tbsp Tomato Paste
0.4 Kg Lean ground beef
1 tbsp Cooking oil
2 cups Basmati Rice

Method:

1 Mince the onion, garlic, and grate the ginger. Set aside.
2 Rinse the rice in a small pot. Cook the rice, approximately 15 minutes.
3 Meanwhile, in a medium sized pan turn the heat to medium high and add cooking oil.
4 Lower heat to medium and add in the choppped onion.
5 Stir the onion around and lower the heat to medium-medium low and continue to stir the onion. Once the onions cook down and start to turn golden add in all but paprika spices.
6 Stir the onion and spice mixture to coat the onions. Lower heat.
7 Add in fennel and mustard seeds and stir until combined. Cook for a couple of minutes.
8 Increase heat to medium high. Add in lean ground beef. Thoroughly stir and combine onion mixture into the meat. Season with salt.
9 Once meat is thoroughly cooked soop out the excess oil and discard. Combine one can of coconut milk.
10 Stir to combine. When sauce starts to bubble reduce heat to medium. Add in paprika, tomato paste, and fresh garlic. Combine and simmer stirring occasionally for 10 minutes.
11 Add the sugar. Taste then add salt and pepper to taste. Stir in frozen peas and simmer for up to 10 more minutes.
12 Serve over basmati rice.