Thank you to everyone who came out and supported this event. Winner of the door prize- a night for two at Yellowpoint Lodge valued at $150 is Line Brunet of Nanaimo
Recipes
Baked Brie with Sundried tomato topping:
This was a round of brie with the top skin cut off. It was then topped with about a 1/4 cup of our Sundried tomato mix then drizzled with olive oil. Baked at 350F for 15/20 minutes and served with crackers.
Pork Tenderloin with blueberry sauce.
1 pork tenderloin trimmed of silverskin
2 Tablespoons Jamaican Jerk Rub
2 teaspoons oil
1/2 cup blueberry chutney
1/2 cup whipping cream
Rub pork with the 1 teaspoon of the oil then sprinkle the jerk rub evenly over the surface. Allow to sit for at least one hour or even overnight. In a saucepan combine the chutney and the cream. Bring to a simmer then add the cornstarch mixed with water. Stir constantly until it thickens. Cover and remove from heat. Preheat oven to 400F. In an ovenproof skillet over high heat add the remaining oil and brown the pork on all sides. Place pan with pork in the oven and cook until a meat thermometer reads 140F. Remove from oven and place meat on a plate-lightly cover with tinfoil (do not wrap in tinfoil!) and allow to rest for ten minutes. Reheat sauce, slice meat and serve. I used a digital meat thermometer from Superstore-$10.00
Prawns with Asian Rub
I used approximately one can of coconut milk combined with 3 tablespoons of Asian rub. Brought it to a simmer then turned off the heat and allowed to sit and infuse for an hour. Then bring it back to a simmer and add 2 teaspoons cornstarch mixed with a small amount of water, stir constantly until thickened. This sauce could be used for many dishes. The prawns were cooked briefly in a skillet with butter and oil. Then the sauce was poured on top.
Carrots with Italian rub
1/2 pound peeled carrots
1 Tablespoon honey
1 teaspoon butter
1 teaspoon Italian Rub
Cut carrots on the diagonal in to 1/4 inch slices. Cook in boiling salted water until al dente. Drain and put in to cold water. Drain again and pat dry. In a skillet over medium heat melt the butter and honey. Add the carrots and toss to coat then sprinkle on the Italian Rub. Reduce heat to low and simmer for 3 to 4 minutes.
Feta skewers with Greek rub
1/2 cup good quality olive oil
2 Tablespoons Greek Rub
400 grams feta cheese cut in to cubes
Small pieces of cucumber with soft centre and seeds removed
Mix oil and rub together and allow to sit for several hours. Add cubes of cheese and allow to marinate for a further few hours or overnight. Occasionally turn gently with a spatula to remix. To serve put a cucumber piece on a skewer skin side up then add a piece of feta. Makes a lot of little appetizers. Use any remaining oil for salad dressing.
Lemon Pepper Chicken
This was simply grilled chicken sprinkled with lemon pepper when it was hot off the grill. Our lemon pepper does not contain any MSG.
Celery Barquettes
8-10 large celery stalks washed and dried
1/2 cup stilton cheese crumbled
1 cup soft cream cheese
spiced walnuts
Cut celery stalks on the diagonal to make 2 inch long diamond shaped pieces. In a food processor add both cheeses and process until smooth. It may be necessary to add a small amount of water. Fill a piping bag with the mixture and pipe on to one end of celery pieces. Top with a spiced walnut (these are the walnuts we sell in the store)
French fries with Cajun rub
Cook fries the way you normally do. Once ready sprinkle with a small amount of Cajun rub and toss to coat. Serve immediately.
Mini beef burgers
The burgers were made using our Hamburger Seasoning. Put in to a bun and topped with Spicy Tomato Chutney. If anyone wants the full recipe on how to make the mini version let me know and I will scan the pages out of the book that I used.
We also served our own Herbed Cheese Pate and Sundried Tomato Tapenade. Both are sold frozen.