Saturday's cooking demonstrations - CBC Weekend Morning Show and D.A. Niels

On Saturday I had the pleasure of presenting recipes and cooking methods for CBC's Weekend Morning Show with Kerän Sanders and later at D.A. Niels. The first recipe highlighted using different cooking methods to lower salt and increase flavour in our foods with a Parchment paper Pickerel fillet loaded with fresh arugula. The second, at D. A. Niels, featured recipes that can be made in the quite versatile tajine with Moroccan Elk Stew and Korean Ginseng Chicken (Samgetang).

Parchment Paper Fish
Per Fillet:
1 fillet Pickerel – now on sale at Gimli Fish
1/2 carrot, peeled and then peeled into strips
1/2 leek whites, julienned
pinch sea salt
pepper to taste
3-5 basil leaves, chiffonade (use your favourite herb) On Saturday, I used Arugula
parchment paper
spray olive oil*

Preheat oven to 400ºF. Place fish on top of very lightly oiled parchment paper. Place basil, carrot, leek and pinch of salt and pepper on top of fish. Lightly spray with olive oil. Seal paper and place in oven or on top of grill for up to 20 minutes in the oven, depending on thickness of fillet. If using a BBQ, place fish on upper level and not directly over the heat. The fish is so delicate. Paper will puff up. Remove and serve immediately.

*I like to use a truffle oil olive oil blend.

Enjoy!


Korean Ginseng Chicken

1 medium chicken (preferably organic)
1-2 large pieces white ginseng (Fresh available sometimes at Superstore and dried at some Asian markets. I found mine at Dong Thai on Notre Dame)
1 cup sticky or sushi rice
6 dried Chinese red dates*
6 chestnuts (peeled and medium chopped)
1 head garlic
1 inch grated fresh ginger
2 green onions (large chopped)
Salt and pepper to taste (white pepper if available)
Dash of Sesame oil
Water (to cover chicken)

Put rice, dates, some ginseng and some garlic cloves inside the chicken in a large tajine or casserole dish. Add the remaining ingredients to dish. Bring to boil, cover and simmer for up to 45 minutes until chicken falls off the bone. Enjoy with rice and as a soup. Wonderful for cold winter days. Garnish with sesame seeds or green onions.

Moroccan Elk (Beef/Lamb) Stew

1 lb elk roast, cut into bite-sized pieces
2 onions, thinly sliced
2 tbs ras el hanout
1-2 tbs olive oil
1-2 tbs butter
good pinch saffron
2 large tomatoes, chopped
3 carrots, peeled and diced
2 green peppers, seeded and diced
1/2 - 1 cup prunes
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste

Slowly sauté onions on medium-low heat with olive oil until they begin to caramelize. Stir in Ras el Hanout spice blend. Turn up heat to medium-high and add butter and saffron. Brown meat well on all sides and add tomatoes and other vegetables. Add broth, prunes and honey. Add red wine and salt and let simmer for 1-2 hours, depending on using the tajine and toughness of the meat. Meat should melt in your mouth when done.

Enjoy!