This fish recipe, courtesy of Jeremy Peake, chef at Café RICARDO, is guaranteed to be a hit at the table. A few simple steps are all you need to prepare this restaurant-worthy dish featuring puréed cauliflower, roasted cauliflower and trout fillets. Top with an herb dressing, bacon and pickled cauliflower.
Метка: Gluten-free
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Dominique Rioux’s Jalapeño Popper-Stuffed Pork Parcels with Red Cabbage Slaw
This recipe by chef Dominique Giroux is an original dish to make in the fall. To make these parcels, stuff the jalapeño peppers with the cheese and onion mixture. Then wrap them in a ground pork mixture before wrapping them in a pork tenderloin cutlet. Then roll each in a slice of bacon and gently tie with butcher’s twine before cooking. Serve with veggies and a red cabbage slaw for a meal unlike any other.
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Robin Filteau-Boucher’s Beef Tartare
This beef tartare recipe by Chef Robin Filteau-Boucher, from Montreal’s Parapluie restaurant, is a French bistro classic. Made using ribeye, a very tender cut of beef, it’s finely diced and then combined with mayonnaise, chives and olive oil. Bone marrow slow cooked in the oven is also added. Garnish with julienned potatoes and Louis d’Or cheese and it’s ready to enjoy as a starter or a meal served with onion rings.
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Poached Haddock in Coconut Milk
This poached fish recipe is perfect for entertaining. Balanced, fresh and delicious, this colourful meal combines the haddock with ginger, coconut milk, fish sauce and chili crisp; a delight for your taste buds! Poaching the fish ensures it’s cooked well, flaky and absolutely flavourful. Pair it with a crunchy salad for a complete meal. Your guests will surely be impressed.
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Kale and Crispy Lentil Salad
This vibrant salad is a great way to eat more lentils. It combines crispy kale with dried apricots, green olives, feta cheese and roasted walnuts. It pairs well with meat or acts as the perfect light lunch. Packed with texture, colour, protein and flavour, this recipe has a lot going for it.
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Joanna Chery’s Green Bean Salad
This recipe by Joanna Chery, chef and owner of Melina’s Phyllo Bar in Montreal, will whisk you away to the Mediterranean. Consisting of green beans, cherry tomatoes, curly parsley and almonds, and served with a red wine vinegar and kefalotyri (a cheese with a light, salty flavour) dressing, this salad will bring colour and freshness to any meal. Serve with fish, chicken or pressure cooker beef youvetsi.
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Honey-Roasted Carrots with Grapes and Dukkah
This recipe is ideal to serve alongside a sweet and spicy meat dish, like our honey and harissa-glazed chicken thighs. On a bed of labneh, place the soft honey and mustard-roasted carrots with grapes and dukka, which is a blend of seeds, spices and mint. The creaminess of the white cheese along with the crunch of the garnish transforms this side dish into a festival of flavours.
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Honey and Harissa-Glazed Chicken Legs
This chicken recipe is perfect for entertaining made easy and sure to please all palates. Brush the chicken thighs with a glaze made of garlic, honey and harissa, which caramelizes under the heat. If desired, serve with carrots roasted with honey, grapes and dukka. It’s a simple meal that requires few ingredients, perfect for when unexpected guests show up.
