Canada’s Kitchen 2020: Introducing the country’s next star chefs

Directions

Preheat the oven to 425 F.

Drizzle a few tablespoons of oil into a skillet or roasting pan, place the okra seeds-side down and roast for 8 to 10 minutes. Meanwhile, combine the remaining oil, tomatoes, onion, peanuts, cilantro, basil, mint, preserved lemons, chilies and salt in a bowl and mix well.

Cool the okra for 5 minutes and add to the remaining ingredients. Serve cold, at room temperature or warm, as a meal on its own, or a side dish, garnished with nasturtium flowers, arugula and an injera crisp.

Directions

Combine the ground meat, kidney, garlic and ginger paste, 1 teaspoon salt (to start) and Kashmiri chili in a bowl. (Tip: Spices need just the right amount of salt for their superhero powers to kick in. With wild game or red meats, they can handle it. Remember, when it comes to chili and salt, you can always add but it’s harder to take away.) Sprinkle with the garam masala, followed by the mint and cilantro, and mix well with your hands. Cook a small tester and then taste, tweak and taste again.

When you’re happy, add some oil to your hands and mould around the end of the skewers, making a sausage-shape.

Heat up a cast-iron pan or grill, over medium-high heat, add oil, brown the meat on all sides, and continue to cook until cooked through. To make the raita, combine all the ingredients, adjusting the salt, sugar and cumin as needed. Serve the kebabs with the raita, for dipping.

Directions

On a lightly floured countertop, roll your pastry out slightly larger than your pie plate, transfer to the pie plate, trim the edge and crimp. Chill while you preheat the oven to 425 F. Poke the bottom of the shell a few times with a fork, line with a piece of foil or parchment, fill with pie weights, dry beans or rice, and bake for 15 minutes, until the edges are starting to turn golden. Remove the foil and weights and continue to bake for 5-10 more minutes, until golden.

In a large saucepan, bring the nakals to a boil, stirring occasionally; cook for about 5 minutes. Add the gelatine and sugar and bring to a boil; cook for another 5 minutes. In a small bowl, stir together the custard and water. Add it to the berry mixture and return it to a simmer, cooking for about a minute.

Pour into the baked shell and let cool, then refrigerate for a few hours, until firm. Serve garnished with cream.

Directions

Trim extra fat from the duck breast and score the skin in a crosshatched pattern.

Spread orange zest, salt and pepper on a baking sheet and place the duck breast on top, skin side up – this allows a slight cure of the protein and dries the skin for more crispness. Cure in a cooler for at least 4 hours.

Preheat the oven to 400 F. Remove the breast from the cure and slowly sear in a medium-low cast-iron pan to remove excess fat from the breast. When about half the fat has rendered, transfer to the oven and roast for 6 minutes, or until medium-rare (about 135 F). Allow to rest for about 5 minutes before slicing.

In a skillet set over medium heat, sear the whole parsnip until pale golden. Add butter, thyme and garlic. When the butter gets foamy, transfer the pan to the oven and roast until tender. Add the beets and allow to heat through. Add stock and emulsify, season with sherry and salt.

For the brown butter crumb, melt the butter in a large saucepan over medium heat, add the milk powder and stir until it turns golden. Remove from the heat, strain off excess butter (reserve for the sea buckthorn sauce) and cool on a sheet pan lined with paper towel.

To make the sea buckthorn jus, in a blender, combine the demi glace and sea buckthorn berries and puree on medium-high speed. Slowly pour in the melted browned butter to emulsify, then pass sauce through a fine sieve to remove any seeds.

Serve the sliced duck with beets and parsnip, drizzled with sea buckthorn jus and sprinkled with brown butter crumb.

Directions

Clean and trim your tenderloin to about 3 inches in diameter. Starting at one end, tie the tenderloin tight with butcher’s twine to keep its round shape, repeating every inch or two along the length of the tenderloin. Season liberally with salt and less liberally pepper.

Heat a cast-iron or heavy pan over high heat. When the pan starts to smoke a little, add a drizzle of oil and sear the tenderloin until brown on all sides. Remove from the heat and wrap in plastic wrap. Place in the freezer for about 45 minutes to 1 hour. Remove from the freezer and slice as thinly as possible. Set aside.

Over medium/high heat, add a bit more oil to the pan and sauté mushrooms, seasoning with salt and pepper. Finish with the butter, remove from heat and set aside.

Use a mandolin on the thinnest setting (or the thickness of your choice) to cut the lotus root into chips – store in water to reduce oxidation, and rinse a few times to remove excess starch. Pat dry and deep fry in oil at 325 F until crisp. Low and slow allows the chips to not burn on the edges. Once crisp, season with salt and pepper while still hot. Set aside.

Combine mayo and wasabi and put into a squeeze bottle.

For the tataki sauce, combine bonito flakes, soy sauce, mirin, sake and 1/2 cup water in a saucepan. Bring to a boil, remove from heat and steep for 10 minutes. Strain and set aside.

To serve, arrange bison in a circular formation on your plate. Add dollops of wasabi mayo with the squeeze bottle, stand up lotus root chips for height (use the mushrooms as a stand), and spread out chanterelle mushrooms around the plate. Add some tataki sauce to each plate. Finish with micro or regular arugula.

Directions

Bring the milk and cream to just below the boiling point (200 F). Add the vinegar, stir once and let sit for 15 minutes. It should curdle, and your cheese will separate from the whey. Strain through a cheesecloth-lined sieve and let it drain for at least 10 minutes. Season ricotta with salt and fresh herbs, if you like.

Heat 1 tablespoon canola oil in a skillet set over medium-high heat; add 1 cup of the mushrooms and sauté for 1-2 minutes. Remove from the heat and transfer to a Mason jar. Add the olive oil and vinegar, set aside.

Heat the remaining canola oil along with the butter in the same skillet; add the shallot, garlic and remaining mushrooms. Season generously with salt and sauté for 2-3 minutes; drain off any excess liquid.

To assemble, spread the fresh ricotta about 1/2-inch thick on the toasted sourdough; top with sautéed mushrooms and a few pickled mushrooms, and garnish with fresh herbs.

Directions

Preheat oven to 350 F. Toss carrots with olive oil to coat, season with salt and pepper. Transfer to baking sheet and roast for 30-45 minutes, until softened (when easily pierced with a knife), turning often to ensure even cooking. Set aside to cool. Toss kale leaves in olive oil to lightly coat and spread in a single layer on a sheet. Season with salt and pepper. Bake for 5 minutes, turn the leaves over and bake for another 5-10 minutes, or until crisp. Cool completely.

To make the granola, combine pistachios, pumpkin seeds, sunflower seeds, and rolled oats in a food processor and process until coarsely and evenly chopped. Transfer to a bowl, add the remaining ingredients and mix well to combine. Spread in an even layer on a parchment-lined sheet pan and bake until just dry to the touch (approximately 20-30 minutes), removing from oven at regular intervals to stir for even baking. Remove from oven and fully cool. Transfer to an airtight container.

For the mustard emulsion, combine all ingredients in a mixing bowl and whisk until fully emulsified. Transfer to a squeeze bottle.

For the ginger vinaigrette, combine the ginger, lemon juice and oil in a blender and process on until smooth. Add mustard and salt and process until emulsified. Strain through a fine strainer to remove ginger fibres.

Combine quinoa, shallots, basil and currants, dress with mustard emulsion and ginger vinaigrette. To serve, cut roasted carrots on a bias and transfer to mixing bowl. Dress with ginger vinaigrette. Place three small mounds of quinoa mixture on bottom of serving dish and arrange the dressed carrots (5-6 pieces per portion) over the quinoa. Top with pistachio granola and dots of mustard emulsion around the plate. Garnish with 4 to 5 kale chips and Parmesan, shaved with a vegetable peeler. Serves 6-8 as an appetizer.

Directions

In a medium bowl, combine the warm milk, water, butter, sugar and salt, stirring to dissolve the sugar and salt. Add the vanilla and test with your finger to ensure the mixture is not too hot for the starter.

Stir the sourdough starter into the liquid. Pour this mixture into the bottom of the bowl of a stand mixer and add the egg, 2 cups of the flour, and the cracked wheat. Mix with the paddle attachment for several minutes, until the dough is smooth – it will be very sticky and resemble a very thick batter.

Switch to a dough hook. With the mixer on medium-high speed, gradually add the remaining 1/2 cup flour bit by bit, waiting until the flour is absorbed before adding more. Once the dough is smooth and pulling away from the sides of the bowl, scrape and remove the dough hook. Cover the dough with plastic wrap and let rest at room temperature until doubled in size.

The dough can be refrigerated at this point for 3 days or more; as the dough sits in the fridge it will continue to ferment and the sour taste will intensify. (After five days it can become very sour.) Bring to room temperature before frying.

To fry, heat about 2 inches of oil to 375 F in a heavy, shallow pot or deep pan. Lightly oil your hands and pinch or cut small nuggets of dough (about the size of a golf ball) and flatten the balls with your fingers into rough disks about 1 cm thick. Alternatively, roll the dough out 1/2-inch thick and cut into the shape of traditional beignets or donuts, or shape larger disks the size of a pita – I call these gold pan size. No need to proof again, just go straight to frying. Keep the thickness under 1 cm or the inside will not expand as it should.

Fry the dough until golden and puffed, 1-2 minutes on each side. Drain on a baking rack and toss directly into sugar or cinnamon sugar, or generously sprinkle with powdered sugar once they’ve cooled slightly.

Directions

Set a cast-iron skillet over medium-high heat. Season the onion rounds with salt and pepper. Add 2 tablespoons of the butter to the pan and when it begins to get foamy, add the onion rounds. Set another, lighter pan or pot on top of the onions to hold them flat and prevent them from curling; watch the butter to tell you if the pan is too hot – it should not burn or smoke.

As the onions colour, begin to turn down the heat so they don’t burn, but can cook through without being turned over. Once the onions are a dark brown and slightly crispy, remove them from the pan and set aside face up to keep them crispy.

Drain the pan and wipe it out with a paper towel. Return to medium-high heat and add 2 tablespoons more butter to the pan. Once it’s foamy, add the cauliflower and season lightly with salt. Once the parts of the cauliflower that are in contact with the pan turn golden, flip and move the pieces around, adding more butter as necessary. Once nicely coloured, taste a piece for seasoning and doneness – it should be roasted and cooked but still somewhat crunchy. Set aside.

Wipe the pan out with a paper towel and set over medium-low heat. Add the 'Nduja pieces to the pan. They should begin to release fat and fry lightly. If they smoke, it’s too hot. Move them around to brown on all sides, and when a good amount of fat has accumulated, squish your 'Nduja pieces, return the onions to the pan and baste lightly with the fat.

To serve, plate onion rounds face up, topped with 1 teaspoon 'Nduja. Place 1/2 teaspoon crème fraîche beside the meat, on the onion. Put the remaining butter (about 2 teaspoons) into the pan, add the reserved cauliflower and toss in the melted butter, sprinkling with the chopped chives. Once warmed through, garnish the crème fraîche with 3 pieces of cauliflower and finish the plate with the chive tip.

Directions

Bring a pot of water to a boil, add the beans and simmer for 15 minutes, until almost tender. Drain.

Peel the squash, remove the seeds and cut into 1-inch cubes.

In a blender or food processor, puree the diced tomatoes.

Transfer to a shallow pot and bring to a simmer with the diced squash. Cook for 20 minutes, then add the corn and beans and continue to simmer for 10 minutes, until the vegetables are tender.

Directions

Combine the garlic, capers, sherry vinegar, smoked paprika, shallots, salt and cayenne in a Vitamix, vertical blender or food processor. Blend well until it turns into a paste, then start adding the olive oil to create an emulsion. Start with one cup of olive oil, blend, and add the parsley bit by bit, blending slowly until it blends into the paste. If necessary, add more olive oil to loosen – it should be barely runny. If you can keep it on a spoon upside down, you’re in the right direction. Taste it; it should be tangy, salty and hot enough to your preference. If you can, store it for a day in the fridge, or for up to a few weeks.

If you like, put the beef in the freezer for 15 minutes to make it easier to chop finely, otherwise use a very sharp knife to cut it into fine 1/4-inch cubes. Use a teaspoon of the emulsion to season the beef, or more to taste. Stir 20 cycles with a spoon to emulsify to meat. Add Tabasco for extra heat, or an egg yolk, if you like. Serve with crusty bread or a crouton.

Directions

Bring the water and salt to a boil until the salt dissolves, cool completely and soak the pork in the brine for 12 hours. Drain and dry well. Preheat the oven to 400 F. In a skillet over low heat, cook with the fat cap down until golden brown and the fat has rendered. Discard the excess fat, leaving 1 tablespoon in the pan. Increase the heat to medium and brown one side of the roast, flip and roast for 5 minutes. Let rest 5 minutes before slicing.

To make the beet romesco, combine all the ingredients in a blender or food processor and blend well.

Roast the pork bones in the oven until golden. Simmer the wine in a saucepan until it has reduced to 1/2 cup. Sauté the mirepoix in oil in a pot that will accommodate the bones until caramelized and soft. Add the bones to the pot, cover with cold water and bring to a simmer, skimming any impurities. Gently simmer for 12 hours. Add herbs, let the mixture cool to room temperature, strain and let cool. Remove excess fat from the top and add the reduced wine.

Reduce the jus until thickened to about 1 litre, skimming frequently. Season with salt and red wine vinegar. Add sliced rhubarb and let cool. Cover the new potatoes in heavily salted cold water, bring to a simmer over medium-low heat, simmer for 15 minutes, then let cool in the water.

To serve, spread some romesco onto your plate, top with potatoes, sliced pork and rhubarb pork jus.

Directions

Preheat the oven to 350 F. To make the rice pilaf, heat a drizzle of oil in a medium saucepan and cook the peppers and onion for a few minutes, until soft. Add the rice to the pan, stir and cook for another minute, then add the stock and bring to a simmer. Reduce the heat to low, cover and cook for about 18 minutes, or until the rice is just tender. Fluff with a fork and set aside.

Season the char with salt and pepper while you heat an ovenproof nonstick skillet over medium-high heat. Add a drizzle of oil and place the char in the pan, skin side up.

Cook for a minute, until turning golden, then squeeze half a fresh orange overtop and flip the filets skin-side down. Add the orange zest and maple syrup to the pan. Thinly slice the remaining orange half and fan a couple slices over the top of each filet. Finish in the oven for 10 minutes. Toss the asparagus stalks in a drizzle of oil and slide into the oven alongside the char to cook for 3-7 minutes, depending on their thickness, until tender-crisp. Toss with a pat of butter.

To serve, spoon some rice pilaf into a small bowl and invert onto a plate. Set the char filet to one side, and arrange the asparagus overtop or on the side. Garnish with green onion curls, if you like.