But­ter Chicken Na­chos

Canadian Cycling Magazine - - GUEST CHEF - by Matthew Pioro

Em­ploy­ees at a Peterborough, Ont., bike shop were guinea pigs in Colin Hall’s pas­try ped­dling. “I was friends with the ladies and guys at Wild Rock,” Hall said. “I would pro­duce stuff, and then take my sam­ples to them for their feed­back.” He joked that he was also try­ing to mess with the waist­lines of those em­ploy­ees so he could beat them on the hills.

Where his sam­ples and work at lo­cal farm­ers mar­kets led was the Pas­try Ped­dler, a café that he and his then-wife (and still co-owner) opened about eight years ago in nearby Mill­brook. The café mixes his pas­sion for bak­ing and cook­ing and bikes. Its logo is a chef hold­ing a culinary con­coc­tion in one hand while steer­ing a penny far­thing. Up­stairs from the eatery, there’s Frog Cy­cles bike shop. The café is on one of the Peterborough and the Kawarthas road cy­cling routes pre­sented by Shi­mano: at kilo­me­tre 42 on Route 3 – Hills, Views and Pas­tries, to be ex­act. In 2016, a Peterborough Cy­cling Club gentle­man’s ride went by the Pas­try Ped­dler. “It was great. I could stop here and have a beer,” Hall said. “I needed the salt.”

Hall has been a cy­clist since age 13. His cousin got him into the sport. One of his cousin’s bikes, a 1979 Masi Gran Cri­terium with full Campagnolo build, is on the wall. “That was my dream bike as a kid. He let me ride it once or twice, and I was ner­vous as hell,” Hall said. Hall iden­ti­fies mostly as moun­tain biker. His first moun­tain bike was a Bianchi Griz­zly, a rigid hard­tail, which he had to save up for. He’s tried his hand in down­hill and tri­als. Now, he mostly rides his mon­ster ’cross bike. “That does ev­ery­thing for me. I can hit jumps with it. I can do pave­ment. I can do dou­ble­track and sin­gle­track,” he said. Hall lives in Peterborough and com­mutes to his café most days, a round trip of about 50 km.

Hall’s but­ter chicken recipe comes from the Pas­try Ped­dler’s sum­mer menu. It’s a great dish for shar­ing with friends.


olive oil 1.7 kg chicken breasts 7 tbsp but­ter ¼ cup veg­etable oil 2 medium red onions, peeled and diced 4 cloves gar­lic, peeled and chopped

finely 4 tbsp garam masala 4 tsp pa­prika 4 tsp cin­na­mon 5 tsp salt 4 28 oz. cans diced to­ma­toes

with their juice 1.5 l 35 per cent cream 1l co­conut milk 1 bunch fresh ci­lantro, washed,

dried and chopped finely Salt and pep­per 1 bag of tor­tilla chips Old white ched­dar, grated Sour cream


1. Pre­heat oven to 350 F. 2. On a bak­ing tray lined with parch­ment pa­per, place chicken breasts and driz­zle with olive oil and sea­son with salt and pep­per. Roast for about 25 min­utes or un­til juices run clear. Set aside to cool. 3. Heat a large pot over medium heat. Melt 4 tbsp of but­ter and veg­etable oil. Add onions and gar­lic. Sauté for about 20 min­utes to caramelize (an im­por­tant flavour for this dish). Add spices and 5 tsp salt. Con­tinue cook­ing un­til fra­grant, about 5–7 min­utes. 4. Add to­ma­toes, cream, co­conut milk and half of the ci­lantro. Stir to com­bine and sim­mer about 10 min­utes. 5. Us­ing a hand blender, blend mix­ture un­til smooth. 6. Dice chicken and add to the mix­ture. 7. Add re­main­ing but­ter and sea­son with salt and pep­per to taste. 8. Line a bak­ing tray with parch­ment pa­per and cover with tor­tilla chips. Top with cheese, and then add an­other layer of chips and cheese. Bake un­til cheese is melted. 9. Top chips and cheese with the but­ter chicken. Sprin­kle with re­main­ing ci­lantro. 10. Serve with sour cream.

Serves 9

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