FROM OUR KITCHEN TO YOURS: SCC APRIL RECIPE

Over the years, we’ve received many requests for recipes. Our award-winning team with 11 Red Seal chefs deliver an authentic farm to table experience. 60% of our food is locally purchased from community growers, and with every dish crafted in-house, our team of 30 chefs has won over the hearts and stomachs of our guests. Although our kitchen prepares 250,000 meals annually, Executive Chef Serge Belair has scaled measurements from feeding thousands at our table so you can re-create this meal for your loved ones in the comfort of your own home.

This recipe was served at the YESS Gala  in April. We love when you share your experiences, so if you test this recipe, tag us in your photos using #yegscc!

Leek and onion pie with port reduction Tomato jam, pear confit and baby greens salad

(serves 12)

Pie Dough (yield 12 shells)

Ingredients:

• 320 g all-purpose flour, plus extra for rolling
• 240 g unsalted butter, very-cold, cut into 1/2-inch cubes
• 5 g teaspoon salt
• 2 g teaspoon sugar
• 80 g to 100 g ice water

Method

1. Put flour into a mixing bowl with the butter.
2. Using a pastry cutter, cut the butter into the flour.
3. Add salt and water.
4. Mix until dough is formed.
5. Roll out on flat surface and shape to a 4 inch diameter with a 3 inch mold.
6. Bake at 375 degrees Celsius until brown.
7. Prick crust prior to baking for non-filled baked pies.
8. Add rice or some beans and blind bake for 12 minutes.

Leek and Onion Pie Filling

Ingredients:

• 400 g Julien leek
• 1 kg Julien red onion
• 150 g feta cheese
• AN fresh thyme
• 12 g butter
• 2 g salt
• 180 g of fresh egg (approximately 4 eggs)
• 180 g of cream

Method:

1. In a sauce pan, melt butter and sweat onion and leek with thyme and salt. Evenly distribute the filling into each tartlet.
2. Mix eggs and cream to make a royal, and top up each tartelette.
3. Top of with feta cheese.
4. Cook at 300 degrees Celsius for approximately 15 to 17 minutes.
5. Reserve until served.

Port reduction (yield approximately 100 ml)

Ingredients:

• 300 g of port
• 30 g sugar
• 2 g salt

Method:

1. Reduce all the ingredients in a sauce pan until 2/3 evaporated.
2. Reserve at room temperature.

Pear comfit (4 pears)

Ingredients:

• 4 small pears, peeled
• 150 g sugar
• 150 g white wine
• 500 ml water
• Fresh squeezed orange juice (1 orange)

Method:

1. In a medium size sauce pan, simmer sugar wine and water with orange juice.
2. Poach pears for 15 minutes and refrigerate in the cooler for 3 hours.
3. Portion each pear into a quarter (¼ per plate)

Tomato Jam (yield 100 ml)

Ingredients:

• 100 g dice tomato
• 12 g sugar
• 8 g corn syrup
• 2 g salt
• 1 pinch of cinnamon
• 20 g regular ketchup

Method:

1. In a sauce pan, add all the ingredients and simmer for 30 minutes until reduced by 1/3.
2. Reserve.

Baby Greens (or any micro-green)

• Flower petals assortment as needed.
• Micro-green assorted as needed
• Scarlet frill (in the mustard seed lettuces)
• Baby arugula

To assemble:

1. In a deep rectangle plate or regular plate, place the warm tartlet.
2. Using the baby lettuce, make a bundle to plate nicely.
3. Fan the pear and place at the front of the plate to face your guest.
4. Finish with a spoonful of tomato Jam beside the pear, and drizzle the port reduction over the plate to finish.

Bonne Appetit!