Oct/Nov 2015 Feb/Mar 2015 - Page 24

Game Tourtière Chef Eraj Jayawickreme, The Velvet Glove Bison, duck, elk, quail, partridge and venison are combined in this local version of a seasonal favourite. INGREDIENTS 1 1/2 cups chicken stock 1 1/2 medium onions, chopped, divided 4 garlic cloves, chopped, divided 5 whole black peppercorns 5 sprigs thyme 2 bay leaves 2 lbs assorted game meat, cut into 2" pieces (any combo will work) 1 Tbsp unsalted butter 1 cup red wine 8 button mushrooms, finely chopped 1/2 cup dry white wine 1 1/4 lbs ground wild boar 1/8 tsp cinnamon 1/8 tsp ground cloves 3/4 cup russet potato, peeled and grated hot water pastry crust all-purpose flour 1 large egg yolk, beaten METHOD 1. Preheat oven to 325˚F. Combine stock, chopped onion half, 1 garlic clove, peppercorns, thyme, and bay leaves in a medium pot. Add game meat; season with salt and pepper. Bring to simmer over medium heat. 2. Cover pot and transfer to oven. Braise until meat is tender, about 2 hours. Let cool. 3. Shred meat and transfer to a medium bowl. Strain braising liquid through a fine mesh sieve, adding 1/2 cup juices to meat. 4. In a small pot, reduce the red wine by half, add the remaining braising liquid, and reduce to a gravy consistency. Set aside. 5. Melt butter in a skillet over medium heat. Add remaining onion and garlic. Cook, stirring often, until soft, about 5-7 ciao! cooks minutes. Add mushrooms and cook, stirring often, for 5-7 minutes. Add the white wine. Stir, scraping up browned bits. Bring to a boil. Cook until liquid is almost evaporated, about 5 minutes. 6. Add boar, cinnamon, and cloves. Cook, stirring to break up into pieces, for about 5 minutes. Add potato and cook until soft, about 10 minutes. Remove from heat. 7. Stir in shredded game meat with juices. Season to taste with salt and pepper. Let cool slightly, then chill until cold, about 1 hour. 8. Divide the pastry dough and roll half into a 12" round on a lightly floured surface. Transfer to pie dish, leaving an overhang. Fill with cooked meat mixture. Roll remaining dough into a 10" round and place on top. Fold overhang over top crust and crimp edges. Make a hole in the centre of the pie to allow steam to escape. Brush crust with beaten egg yolk. Chill for 1 hour. 9. Bake pie in a 400˚F oven for 30 minutes. Reduce heat to 350˚F and bake until crust is golden brown and filling is bubbling, 40-50 minutes. Let cool 20 minutes before serving. Hot Water Pastry Crust See ciaowinnipeg.com for recipe. Red Onion and Gin Marmalade See ciaowinnipeg.com for recipe. ASSEMBLY Cut into slices and serve with red onion and gin marmalade. Yield 6-8 servings. Root Vegetable Salad Chef Eraj Jayawickreme, The Velvet Glove Let creativity lead the way for this piece of edible artwork making use of cold weather staple, root vegetables. INGREDIENTS 1 yellow beet, boiled and pureed 1 red beet, boiled and pureed 1 yellow beet, cut into assorted shapes 1 red beet, cut into assorted shapes 6 baby carrots 2 parsnips, peeled and roasted 1 turnip 1 celeriac 6 radishes, thinly sliced 7 red pearl onions Goat cheese Puffed grains Chia seeds soaked in vinegar 2 stalks celery 12 quail eggs, cooked and peeled olive oil Salt Dough 1 3/4 cups sea salt 1 3/4 cups water 3 1/2 cups all purpose flour METHOD Root Vegetable Salad 1. Take 3 of the baby carrots and cut in half length wise. Toss with a little salt and pepper and hatch mark on barbeque grill. 2. Use a vegetable peeler to slice long strips off the celery stalks. Place in ice water, which curls up the strips. Salt Roasted Turnips and Celeriac 1. In a large bowl, mix together the salt, flour and water. Cover dough with cling film and chill for 20 minutes. 2. Wash the turnips and celeriac and dry thoroughly. Turn the dough out onto a floured board then use pieces to individually wrap each turnip and celeriac. Place the turnips and celeriac on a baking tray then bake at 350°F for 40 minutes. Let cool. 5. Once cold, peel off the pastry then slice the turnips and celeriac thinly with a mandolin or vegetable slicer. ASSEMBLY Randomly assemble all items on plate and drizzle with olive oil. Yield 4 servings. 22 ciao! / feb/mar / two thousand fifteen