Chef Michael Howell: Tempest in Wolfville
FISH WITHOUT CHIPS
Ingredients- Vegetable oil for deep frying
- 2 pounds (1 kilogram) haddock fillets, cut into about 3-inch chunks
- 1 large egg
- 1 cup cold sparkling water or club soda
- 3/4 cup all-purpose flour
- Sea salt to taste
- 1 lemon, sliced
Directions- Heat oil in a deep heavy pot or wok to 350 F.
- Beat egg in a bowl and add cold water
- Lightly mix in flour with a fork and beat gently. Don't worry too much about lumps
- Dip the fish pieces into the batter and allow most of it to come off
- Only a thin layer of batter should remain on the fish
- Working in batches, place a few pieces of fish in the oil carefully and cook 4 to 5 minutes or until golden brown and crisp
- Remove fish from oil with a slotted spoon and gently shake off any excess oil.
- Place on a tray lined with paper towel, sprinkle with sea salt and lemon
Chef Jason Lynch: Le Caveau at the Grand Pré Winery in the Annapolis Valley
Ingredients- 2 pounds (1 kilogram) boneless lamb shoulder
- Salt and freshly ground pepper
- 1 tablespoon turmeric
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 2 teaspoons cardamom
- 2 teaspoons ground coriander
- 2 teaspoons ground ginger
- 12 whole cloves garlic, peeled
- 1/2 pound (250 grams) frozen butter puff pastry sheets, defrosted.
- 1 egg beaten with 1 tablespoon cream
- 1 cup mint pesto (see below)
- 3 tablespoons harissa, thinned with a little water if necessary
- 3 tablespoons plain yogurt
- Preheat oven to 325 F. Season lamb with salt and pepper. Place in a stock pot with spice mixture and garlic and cover with cold water
- Bring to a boil, cover pot, place in the oven and bake for 2 1/2 to 3 hours or until meat starts to fall apart. Remove lamb and allow to cool.
- Turn oven up to 375 F. Cut rolled out puff pastry into 12 equal pieces
- Place puff pastry on a parchment-lined baking sheet, brush with egg wash, prick with a fork and bake for 12 minutes or until golden brown. Cool.
- Return pot to stove over high heat. Bring to a boil and boil for 15 minutes or until reduced sauce is the consistency of heavy cream. You should have about 2 to 3 cups.
- Pull lamb apart, add to sauce and mix well. Season with salt and pepper to taste.
- To serve, place a piece of puff pastry on a serving plate, top with warm lamb mix and a second piece of puff pastry
- Garnish plate with mint pesto, harissa and a drizzle of plain yogurt
Use this mint pesto to garnish the above or any lamb dish.
Ingredients- 1 bunch fresh mint
- 2 tablespoons toasted pine nuts
- 2 cloves garlic
- 1/4 cup olive oil
- Pinch sea salt
MethodCombine mint, pine nuts, garlic and olive oil in a food processor and pulse until it has the consistency of a pesto. Season with salt to taste.
photo credits: google images