ciao! cooks
Chef Gurdeep Singh
Prairie's Edge
Chef Gurdeep’s dishes feature Manitoba favourites tweaked to make
them trendier. Pickerel and beets are two local ingredients popular
on menus and chef Gurdeep's recipes offer fun new ways to prepare
them. The bright colour of the beet fritters and the pickerel cheek
pops on skewers make these appetizers amusing to eat.
Beet Fritters
Fritters are popular in cultures
around the world. These savoury
snacks are made Manitoban with
roasted beets.
INGREDIENTS
Orange Fennel Slaw
1/3 fennel bulb, sliced
1 orange, peeled and segmented
1/4 tsp apple cider vinegar
1/8 tsp fennel seeds
1 tsp olive oil
Salt to taste
Beet Fritters
1/2 cup beets, roasted and
julienned
1/2 tsp whole coriander seeds
1/4 egg
1/4 tsp fresh dill
1/2 cup all-purpose fl our
1/4 cup 2% milk
1/8 tsp salt
1/3 tsp baking powder
1 Tbsp yellow onion, thinly sliced
1/2 garlic clove, peeled and
chopped
Vegetable oil for frying
Garnish
1/4 tsp hemp seeds
Arugula
Balsamic glaze
METHOD
Orange Fennel Slaw
1. Combine all ingredients and
let it sit for 1-2 hours before
serving.
Beet Fritters
1. Add all ingredients in bowl,
mix lightly until incorporated.
2. Let the mixture sit for one hour
3. Using a spoon, drop batter
into 350° F oil and cook for 3-5
minutes.
4. Remove from oil and place
fritters on paper towel to remove
excess oil.
5. Toast hemp seed in a frying pan
until fragrant without giving any
color. Remove from heat and let
cool.
6. Arrange orange fennel slaw and
fritters on a plate. Sprinkle hemp
seeds. Garnish with arugula and
balsamic glaze.
Yield 2 servings
ciao! / dec/jan / two thousand eighteen
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