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Stir
Fried Vegetables
(serves 2 for main and 4 as side dish) |
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½
cup baby carrots, sliced in half
2 stalks celery, peeled and sliced ½ inch thick on
a diagonal
2 Bryson turnips, cut into sixths or eighths (depending on
size)
1 cup mushrooms, chopped or torn into bite sized pieces
½-3/4 sugar snap peas, cleaned and ribs pulled off
of sides
1 ½ cup bok choy or chinese greens, cut into 1 inch
pieces
3 garlic cloves, finely minced
2 tbsp. canola oil
1 tablespoon minced ginger
1 ½ teaspoons sesame oil
2 tbsp. soy sauce
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Bring
a medium sized pot of water to boil over high heat. When the
water has come to a boil add a bit of salt. Prepare a medium
sized bowl with iced water. Blanch the carrots for about 1
minute. Remove and place in iced water. Blanch the celery
for about 30 seconds and then remove to the iced water. Blanch
the sugar snap peas for about 30 seconds and remove to the
iced water. Drain the vegetables and group together again.
Heat a
large sautepan over high heat. Add the canola and let get
hot. Add the carrots, turnips, mushrooms and saute quickly
for a minute. Add the celery, bok choy, and sugar snap peas
and saute for about 30 seconds. Add the garlic, ginger, soy
sauce, sesame oil and mix well and saute for another 30 seconds.
Serve at once as a side dish or a light main dish. You can
add tofu or some thinly sliced meat but do so at the beginning
of the cooking.
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Pickled
Turnip with Beets (serves 4)
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1 kg. turnips
1 medium to large sized beetroot, peeled and sliced
approximately 400 ml. red wine vinegar
approx. 800ml. to 1 litre water
1 teaspoon allspice berries
1 teaspoon whole black peppercorns
2 bay leaves
4-5 tablespoons sea salt
8 garlic cloves, thinly sliced or crushed
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Peel
and trim turnips and cut in half or quarters.
Place vinegar, water, allspice berries, black peppercorns,
salt in a saucepan and heat over medium heat and a low simmer
to help infuse the flavours of the seasonings. Check the
seasoning and adjust accordingly with salt or water. The
acidity of the vinegar will affect the amount of salt or
water so adjust according to your own taste. Allow to cool
completely. Place the turnips in a clean sterilized jar(s),
and intermittently layer with the beetroot and garlic. Fill
with the vinegar water solution, cover generously and seal
with the lid airtight (see note). Store in a warm place
on a counter for 4 days to a week days. Once opened, the
turnips should be kept in the fridge and will remain ok
for 3-4 weeks.
A few
notes: As these turnips are so fresh and tender the amount
of time to pickle them may be less than normal. Cutting
the turnips into thinner slices (ie. ¼ inch thick)
can reduce pickling time to just a few days.
Processing/
packing should be done as with jams, jellies, pickles. So,
the filled mason jars should be processed for 15 minutes
in a hot water bath for long term keeping.
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Spinach/Arugula,
Tomato. Mushroom Pasta
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6 ripe tomatoes,
seeded and coarsely chopped
2 garlic cloves, finely chopped
1 medium onion, finely chopped
1 bunch basil, leaves washed, cut into thin strips (chiffonade)
pinch of red pepper flakes
salt and freshly ground black pepper
1 pound pasta (bowtie or penne)
5 tbsp. finely grated parmesan
1 generous handful baby spinach or arugula
¼ pound fresh buffalo mozzarella (or goat’s cheese)
cut into 1/8 inch cubes
2 cups chopped mushrooms
salt
freshly ground pepper
olive oil
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Bring
a large pot of water to a boil. Once at a boil, season with
salt and add the pasta. Cook until al dente.
Meanwhile,
heat a saucepan over medium heat and add a few tablespoons
olive oil. Add the chopped onions and cook until translucent
(about 5 minutes). Add the mushrooms, salt and pepper and
cook for a few minutes. Add the chopped tomatoes, red pepper
flakes, garlic. Cook, stirring occasionally for 5-10 minutes.
Add in the spinach or arugula, basil, and the parmesan until
the greens are just wilted. Check the seasoning and adjust
with salt and pepper.
Place pasta in a large bowl and mix the sauce with it. Place
in serving bowls and garnish with the fresh buffalo mozzarella.
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Bryson
Vegetable Wrap (serves 4)
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4 eight or ten inch tortillas
½ cup hummus or babaganoush
½ cup sugar snap peas, trimmed and cut into thin slivers
2 turnips, peeled and thinly sliced into rounds, then into thin
slivers
or, use pickled turnips
1/3 cucumber peeled, thinly sliced
2 scallions, thinly sliced
2 radishes, thinly sliced
Bryson cress or greens
1 tomato thinly sliced, then in half |
Place tortilla down and spread on a few tablespoons of
hummus or babaganoush. Place a small amount of spread near
the top of the tortilla (this will help keep the tortilla
together when rolled). Place a bit of each vegetable on
top of the spread, leaving some room (about an inch) on
the ends of the tortilla.
Place a little cress or greens. From the bottom, begin
to roll up the tortilla tightly. After one or two rolls,
bring in the sides (with no veggies on it) towards the centre
and then roll again from the bottom to the top.
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