Grilled Perch with Compote
Grilled perch with compote is a spring dish originated from the southern region of Sweden. The recipe was designed by a quartet of Swedish Michelin-starred chefs: Titti Qvarnström, Niklas Ekstedt,...
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Spring
Enjoy bright and colourful dishes that Chef’s Pencil brings to your spring. These spring dishes will bring a smile to your face.
Baked Endives with Roquefort Cheese | Endive Gratin
Baked Endives with Roquefort Cheese or Endive Gratin is a classic of the Belgian cuisine, although this dish is also very popular in France. Commonly known as chicons or witlof...
Frankfurt’s Green Sauce
Frankfurt’s Green Sauce is a delicious vegetarian German dish that’s very popular around Germany’s financial capital. It is most commonly served with cold boiled eggs and hot boiled potatoes during...
David Thompson’s Green Papaya Salad
Originating from ethnic Lao people, this spicy salad is a delicious appetizer. It is eaten throughout South-Asia and you’ll find it in a few different forms in Thailand, Laos, Vietnam...
RICOTTA & WALNUT STUFFED FIELD MUSHROOM ON HERBED POLENTA WITH BUTTERED FRENCH BEANS AND ROAST PEPPER & PORT JUS
This dish is great to cook if you are vegetarian and just as good if you aren’t. As a person that is completely content in their carnivore ways, I can...
HARISSA MARINATED CHICKEN ON CORN AND CORIANDER FRITTERS WITH PINEAPPLE SALSA
Want to cook something spicy for your guests? Do some of your guests like a little more kick than others? Then this is perfect dish to cook. For the spice...
GRILLED SARDINES ON RED PEPPER COULIS WITH FRESH BASIL AND REDUCED BALSAMIC
Sardines are abundant in spring and summer and are also at their most flavoursome during these months. In this dish the beautiful flavour of this fish is paired with the...
ST. JUDE’S ALBACORE TUNA, AVOCADO, GRAPEFRUIT AND FREGOLA
For Tuna: Season all sides of the tuna steaks with salt and white pepper.
Heat a sauté pan and then add canola oil. When the oil has just started to...
What is Antipasto?
Antipasto or antipasti literally translates to ‘before the meal’ and is served as an appetiser/first course. It is such a social way to eat; a group of family or friends...
ASPARAGUS AND PROSCIUTTO BITES WITH REDUCED BALSAMIC
The crisp asparagus is sure to please the lovers of all things green. The salty prosciutto will definitely make the meat lovers smile. The reduced balsamic will satisfy the sweet...
ASPARAGUS, MUSHROOM, CHORIZO, BRIE AND DILL FRITTATA
Frittata is one of those items you can make when all you have in the fridge are eggs and a few bits and pieces; it’s entirely welcoming to your creativity....
Basil Infused Tuna
Only sashimi-grade Yellowfin tuna will do for my signature dish. If your fishmonger can’t deliver, shop around somewhere else or put the recipe on the backburner for another day. Mustard...
BEETROOT RISOTTO AND GORGONZOLA
Put the beetroot through the juicer to obtain the fresh beetroot jus. Gorgonzola Sauce Melt very slowly gorgonzola with the cream on a low heat. Risotto Cook the shallots in...
CONFIT OCEAN TROUT WITH CAULIFLOWER PUREE
Basil Oil Pick the leaves off the basil. Blanch in boiling water for 5 seconds, drain, and puree with the vegetable oil. Oil Crush the stalks along with the parsley,...
CRAB, DILL AND MANDARIN SHORTCRUST CUPS
This is a great little recipe to pull out as a simple yet impressive canapé next time you want to make an impression. All the ingredients are pretty easy to...
BUTTERMILK SHRIMP WITH COCONUT QUINOA
In a medium-sized pot with a lid, place the cooked quinoa, coconut milk and agave syrup and bring to a simmer. Simmer for 5 minutes until all the liquid has...
DE-MOLDED PISTACHIO SOUFFLE
Pistachio Creme Patisserie Bring milk and pistachio paste to the boil in a heavy based saucepan. Place yolks, egg, sugar and flours into the kitchen aid with the paddle attachment...
DOUBLE LAMB CUTLETS WITH QUINOA AND CAPSICUM SAUCE
Lamb is a rarity in Canada, where I come from, so it’s great to be able to work with lamb at least once a week at home and every day...
Gourmet Mushroom Ravioli
Sauce In a sauce pan on a low heat gently fry the chopped garlic but do not allow to brown as this will taste bitter. Add the white wine to...
EGGPLANT, MISO AND CHILLI SOUP
Although we all know spring to be the time of year when some of our favorite fruit and vegetables such as juicy apricots, crisp green beans, first season berries, sweet...
FRENCH CRÊPES WITH VANILLA BEAN ICE CREAM AND ORANGE JELLY
The origin of Bitton Orange Jelly is a beautiful mistake. The original recipe was for marmalade. However, it was one that didn’t turn out the way it was supposed to....
CHICKEN LIVER WITH WILTED RADICCHIO, CARAMELIZED ESCHALOTS AND REDUCED BALSAMIC
This is a dish that I serve even to my friends that don’t like liver. I threaten them with no main course if they don’t at least try it. They...
GRILLED LAMB CUTLETS WITH MINT AND WALNUT PESTO
This recipe comes from Adam, an old friend and colleague of mine. I worked with Adam as a Sous Chef to his Head Chef in the early to mid 90’s....
GRILLED OCTOPUS WITH ROASTED POTATOES
Grilled Octopus In stainless stockpot add water, lemon juice, dried chili, garlic, onions, bay leaf, parsley and salt. Bring to a boil and simmer for 30 minutes. Add black peppercorns...
