Recipe of the Week!
Bacon Jam
Ingredients
- 1 KG Bacon, ground coarse (minced fine if using a knife)
- 1 Yellow onion
- 2 tbsp Garlic, minced
- 1 tsp fresh thyme
- 3 tbsp brown sugar
- 3 tbsp cider vinegar
Instructions
- Render bacon on a low temperature until just browned, about half way cooked.
- Add onion, and garlic. Cook until caramelized.
- Add thyme, and saute.
- Add brown sugar and cider vinegar, reduce until a syrup consistency is reached.
STILL HUNGRY?
Flambéed Shrimp
Ingredients
- 1 Tablespoon of Olive Oil
- 2 Teaspoons of Minced Garlic
- 1 Tablespoon of Onions-Finely Diced
- 1/2 Pound of Black Tiger Prawns
- 40 mL of Sambuca
- 30 mL of Whipping Cream
- Salt and Pepper to Taste
Instructions
- Heat the oil in a sauté pan and add garlic and onions when the oil is hot. Cook for 30 seconds or until fragrant.
- Add prawns and cook until they turn from grey to pink. About 30-45 seconds.
- Add Sambucca and ignite with a flame to flambé the shrimp.
- Add whipping cream and reduce until it forms a thick and creamy sauce that coats the shrimp.
- Season with salt and pepper and enjoy!
Beef Stew
Ingredients
- 2 pounds cubed beef stew meat
- 3 tablespoons vegetable oil
- 4 cubes beef bouillon, crumbled
- 4 cups water
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 3 large potatoes, peeled and cubed
- 4 carrots, cut into 1 inch pieces
- 4 stalks celery, cut into 1 inch pieces
- 1 large onion, chopped
- 2 teaspoons cornstarch
- 2 teaspoons cold water
Instructions
- In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
- Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour or tender.
Gluten free clam chowder
Ingredients
- Base: 1/2 onion
- 1/2 potato
- 2 tbsp. white wine
- 2 tbsp. heavy cream
- 1 tbsp. extra virgin olive oil
- 1 cup soup stock
- Dash of salt and pepper, to taste
- Main: 1/2 potato, pre-cooked and cut in cubes
- 1/2 red bell pepper
- 5-7 clams, frozen or canned
- Splash white wine
- 1 tbsp. extra virgin olive oil
- Sprinkle of thyme (optional)
Instructions
- Base: Chop onion and potatoes into small pieces and add to small pot on high heat with oil.
- Once vegetables have sautéed, add liquid ingredients. Any soup stock can be used.
- Bring to a boil and cook until potatoes are tender, stirring occasionally.
- Once potatoes are tender, remove from heat and allow cooling before blending with a hand mixer or food processor. Blend until smooth.
- Main: While the base is cooling, chop red pepper and pre-cooked potato into bite size pieces. In a small saucepan on medium heat, add oil.
- Sautee clams, pepper, potato and wine until frozen clams open (or about 5-6 minutes for canned clams.)
- Combine soup base and garnish into a medium size bowl and enjoy! Garnish with thyme or salt and pepper to taste.