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Will and Shoshauna Rout­ley’s

Canadian Cycling Magazine - - CONTENTS - by Matthew Pioro

Will and Shoshauna Rout­ley’s Girona gem en­sal­ada

On a Mon­day morn­ing in late Jan­uary, as the sun was burn­ing up the frost around Will and Shoshauna Rout­ley’s farm in Ab­bots­ford, B.C., Will loaded their truck with a cou­ple of kegs and a keg fridge. Dur­ing the pre­vi­ous five months, they had been build­ing their new busi­ness, which cul­mi­nated i n that day. Will was head­ing out to de­liver some Healthy Hooch kom­bucha.

“It’s a full ma-and-pa op­er­a­tion. We both called this past sea­son our last. The two of us have been full gas on set­ting up this new busi­ness,” said Will, still us­ing cy­cling phrases such as “full gas” even in his new role an en­tre­pre­neur and kom­bucha brewer. The polka dot jer­sey and stage win­ner of the 2014 Am­gen Tour of Cal­i­for­nia had raced the past three years with the Cir­cuit Sport con­ti­nen­tal project – Op­tum and now Rally Cy­cling. Shoshauna rode for Ha­gens Ber­man/su­per­mint in her fi­nal year as a pro. In Au­gust, with the help of fam­ily, they con­verted the barn on their two-acre prop­erty into a place to fer­ment tea.

“Our shop looks like a tiny mi­cro­brew­ery,” Will said. “It’s the same equip­ment and sim­i­lar process. You’re tak­ing some­thing and fer­ment­ing it, which com­pletely changes the flavour. Then you’re fine-tun­ing it with lit­tle ad­di­tives like fruit juices or herbs.” In keep­ing with the craft brew­ery con­nec­tion, soon af­ter that first de­liv­ery day, Healthy Hooch was avail­able as a guest tap at Trad­ing Post Brew­ing in Fort Lan­g­ley.

Even though the new hooch is the fo­cus for Will and Shoshauna, they still might re­turn to cy­cling. Will said that if they are able to de­velop a mar­ket­ing bud­get, they’d like to put some of it to youth or women’s cy­cling.

Their recipe is some­thing from Spain – where they had lived and trained – that they’ve Cana­di­an­ized with maple syrup. “Sal­ads were our thing dur­ing our stay in Girona,” Shoshauna said. “We would train dur­ing the day and come up with de­li­cious recipes. We picked up fresh veg­gies from the mar­ket a cou­ple times a week and searched for new and in­ter­est­ing things to try. We def­i­nitely didn't shy away from Cata­lan del­i­ca­cies, such as shrimp with their heads still at­tached and caragol [snails]. Girona gem en­sal­ada is one recipe from our arse­nal that we de­vel­oped in Girona. We loved it there and made sure to take it home with us.”

Serves 4 In­gre­di­ents

⅓ cup raw, halved wal­nuts ⅓ cup raw, halved pecans ⅓ cup se­same seeds ¼ cup maple syrup

(liq­uid honey works as well) ½ tsp salt ½ lb. straw­ber­ries, quar­tered ½ cu­cum­ber, chopped 40 cherry toma­toes, halved 1 red or or­ange bell pep­per, chopped 1 small to medium head red leaf

let­tuce, chopped 5 large Ital­ian kale leaves,

de­veined and thinly chopped 1 tbsp soy sauce 1 tbsp liq­uid honey 1 tbsp wa­ter 4 tbsp roasted se­same oil goat cheese

Di­rec­tions

1. Start by mak­ing can­died nuts. In a pan at medium heat, roast dry nuts and se­same seeds while stir­ring con­tin­u­ously for seven min­utes un­til roasted and brown. 2. Set heat to low, and then stir in maple syrup and salt un­til the syrup has a crys­tal­lized, sticky con­sis­tency. Do not let the sug­ars burn, which can hap­pen quickly. 3. Let pan cool in the fridge. 4. Chop the fruits and veg­eta­bles. For pre­sen­ta­tion, layer kale and let­tuce on a longer serv­ing plat­ter, and then dis­trib­ute all the colour­ful veg­gies evenly. Fin­ish with straw­ber­ries. 5. Crum­ble de­sired amount of goat cheese. 6. Break apart can­died nuts and dis­trib­ute evenly. 7. In a seal­able con­tainer, com­bine soy sauce, honey, wa­ter and se­same oil. Seal and shake vig­or­ously. Driz­zle the dress­ing on top of the salad. 8. Do not toss. No one likes a limp salad. 9. Bon ap­petite.

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