Grand Bend and Area Probus Visit

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Grand Bend and Area Probus Visit - October

Thursday, 19 November 2009 16:14

Last month, Frank and I along with Soren our student chef from Germany had the pleasure of attending the Women's Probus Group of Grand Bend and Area. Frank had the opportunity to share his thoughts on the importance of supporting local food suppliers and farms- in fact- you just can't get it fresher anywhere else!! Frank also offered some entertaining ideas for the holiday season and we were able to share a couple of samples.

Below you will find the recipes that was prepared at your meetings- ENJOY!!

Ladies, thank you for having us for one of your groups and we look forward to seeing you all next month for your holiday party at the Coach House!!

Roasted Pumpkin & Butternut Squash Shooters

Yield: 40 shooter cups 235ml

Butter 100g

Butternut squash 500g

Pumpkin 500g

Onions 100g

Garlic 90g

Coconut Milk 300ml

Garam masala 2 tsp

Curry 1 tsp

Salt & Pepper to taste

Maple Syrup to taste

Mint garnish

Vegetable broth / water1L

Sauté onions & garlic until golden brown, add pumpkin & squash and continue to root, add garam masala and curry, blend until fragrant, add coconut milk & simmer until pumpkin and squash are cooked. Puree mixture, season with salt & pepper & maple syrup. Pour into small shooter glasses and garnish with mint leaf.

Purple Potato Risotto

Yield: approx 35 soup spoons

Purple potatoes 500g

Onions 100g

Garlic 50g

Salt and pepper to taste

Butter 100g

Parmesan 75g -100g

Vegetable broth 500ml

Peel potatoes and dice into 5mm cubes. Sauté onions & garlic until glassy (no colour) add potatoes, sauté for approx 1 min. Top with liquid enough to cover potatoes, let simmer until potatoes are fully cooked and liquid has almost evaporated. Add small amount of liquid and grated parmesan carefully stir until parmesan is fully melted and combined with potatoes. Season with salt and pepper, truffle oil would be optional. Serve on soup spoons, garnish with fresh English thyme.

Turnip Salsa

Yield 35 portions 235 soup spoons

Turnip 500g

Garlic 50g

Rice vinegar 100ml

Double smoked bacon 150g

Chopped thyme 1 tsp

Leeks chopped 150g

Water or veg broth 500ml

Salt & pepper to taste

Fergusons Honey to taste

Butter 75g

Cilantro garnish

Cook turnip in rice vinegar& water mixture until tender, drain & cool, set aside. Sauté onions, garlic, & bacon with butter until crispy and add leeks after to retain colour. Add chopped thyme and add turnip back, season to taste with salt and pepper and Fergusons honey. Serve warm on soup spoon and garnish with cilantro leaf

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