Lo­cal chefs share some of their hol­i­day favourites

Vancouver Sun - - YOU - ALEESHA HAR­RIS ahar­ris@post­media.com

Easter eats aren’t can­celled. Just the over­sized fam­ily feasts are.

While we re­gret­tably won’t be gath­er­ing to­gether with all our loved ones amid phys­i­cal dis­tanc­ing pro­to­cols due to COVID-19, that doesn’t mean we can’t whip up a lit­tle some­thing de­li­cious to mark the hol­i­day in our own homes.

We asked a few Van­cou­ver chefs and restau­rant teams to share their favourite meaty mains to in­spire your own Easter eats. Din­ing for one? Con­sider halv­ing the recipe ... or make it in full and en­joy the leftovers dur­ing the week to come.

SLOW-ROASTED B.C. LAMB WITH PUMP­KIN SEED CRUST, FORAGED MUSHROOM AND GREEN MOLE

Cre­ated by: Hawksworth Restau­rant

■ 1 piece bone­less lamb shoul­der (ask your lo­cal butcher for a 3-ft piece of twine)

■ Pre­ferred spice mix

1. Open the lamb shoul­der onto a tray, pat dry with a pa­per towel and rub both sides with the spice mix, add a gen­er­ous amount of kosher salt.

2. Roll the lamb back on to a log and tie with butch­ers twine to keep it se­cure. Let sit overnight. Take the lamb out of the fridge an hour in ad­vance and pre­heat the oven to 325 F.

3. Rub the lamb all around with olive oil and place over a wired rack on a bak­ing sheet or dish. Slow roast un­til the meat is ten­der enough that you can rip a piece with a fork.

4. Re­serve drip­ping juices for the crushed potato (be­low), cover the lamb with foil and let sit un­til serv­ing time.

Pota­toes

■ 4 large Ken­nebec pota­toes

■ Fresh rose­mary, salt

Method

1. Pierce with a knife all around and bake at 375F for 90 min, then peel off the skin.

2. Add in lamb drip­pings and mash with a potato masher

3. Add salt and rose­mary to taste

Mush­rooms

■ 1 lb of morel mush­rooms, clean and cut the stem off.

1. Roast with olive oil, thyme and crushed gar­lic.

Green mole

■ 1-2 cloves (4 g) gar­lic

■ 70 g (2 ½ oz) roasted poblano pep­pers (peeled and cored)

■ 15 g (½ oz) roasted jalapeno (peeled and cored)

■ 22 g (1 oz) scal­lion

■ 320 g (11 oz) tomatillo ( husk off)

■ 60 g (2 oz) cilantro

■ 150 g (5 oz) toasted pump­kin seed

■ 15 g (½ oz) salt

■ 3 g (1 tsp) cumin seed

■ 14 oz (410 ml) cold wa­ter

Method

Place all in­gre­di­ents in a blender and blend at high speed un­til smooth.

Pump­kin seed crust

■ 2 cups (500 ml) pump­kin seeds

■ 1 le­mon

■ Fresh chives

Method

1. Toast the pump­kin seeds in a pan with a driz­zle of olive oil at low heat un­til fra­grant and lightly coloured. Sea­son the seeds with salt and a squeeze of fresh le­mon. Cool down on a tray and re­serve. Add chives and salt to taste.

Gar­nish

1. Toss a bunch of scal­lions in oil and salt. Lightly grill and fin­ish with le­mon juice

To serve

1. Driz­zle the lamb with some of its cook­ing liq­uid and cover with pump­kin seeds. Serve with crushed potato, roasted morel mush­rooms and grilled scal­lions. Tem­per the green mole be­fore serv­ing and use as sauce.

Serves: 4 to 6

BEEF WELLINGTON

Cre­ated by: Chef Jo­hann Caner of Feast, The Neigh­bour­hood Ta­ble

■ 1.5 kg (3 lb) beef ten­der­loin (cleaned of all sil­ver skin/fat)

■ 1 sheet thawed puff pas­try

■ 1 egg yolk for egg wash Mushroom dux­elle:

■ 1 lb (454 g) crem­ini mush­rooms, diced small

■ 2 shal­lots, diced small

■ 4 gar­lic cloves, minced

■ Hand­ful of thyme

■ Salt/pep­per

■ 1 tbsp (15 ml) canola

Method

1. Pre­heat your oven to 450 F.

2. Sear beef ten­der­loin in a pan, you want all the sides to have a nice dark brown sear. Let sit and cool down. Once cooled, tightly wrap in plas­tic wrap. You want to make a cylin­der. Roll from the bot­tom up­wards and tie the ends to make a per­fect cir­cle. Place in freezer for 10 min­utes. The key to this recipe is hav­ing ev­ery­thing be very cold.

3. To pre­pare the dux­elle, sauté all the in­gre­di­ents in a pan. Sauté un­til there is no more juices left from the mush­rooms. This should take be­tween 10-15 min­utes. Once the juices are evap­o­rated, place the dux­elle on a sheet tray in the fridge un­til cold.

4. Lay the puff pas­try out flat. Take the cooled mushroom dux­elle and spread evenly all over the pas­try. Re­move ten­der­loin from the plas­tic wrap and place at the bot­tom edge clos­est to you. While keep­ing a tight pres­sure, roll up­wards. We want to en­sure there is no air pock­ets. Use egg wash to seal the edges.

5. Wrap the wrapped ten­der­loin in plas­tic wrap again. Make sure to wrap it tightly, freeze for an­other 15 min­utes. Once ready to cook, re­move from plas­tic wrap. En­sure the seam is on the bot­tom of the wellington. Score the pas­try to make a de­sign and brush with egg wash. Place in pre­heated oven for 15 min­utes. Af­ter 15 min­utes ro­tate, and de­crease the oven tem­per­a­ture to 425F for 20-25 min­utes, or un­til de­sired done­ness. Let rest for 15 min­utes be­fore slic­ing.

Serves: 4

Roasted B.C. lamb with pump­kin seed crust from Hawksworth Restau­rant

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