Saturday, May 15, 2010


Lucy Waverman is a columnist for The Globe and Mail Food&Wine Section. I have been reading her articles lately and came across one labeled "Halifax's Seasonal Fare." The article highlights two of three chefs whose restaurants are in the town where I go to school; Wolfville, Nova Scotia. Tempest and Restaurant Le Caveau at the Grand Pre Winery are two of the best restaurants around Nova Scotia but more specifically the Annapolis Valley. These chefs' recipes were featured in the article so here they are, everything I have ever tried by them is delicious so I'm sure these recipes will be equally as tasty!

Chef Michael Howell: Tempest in Wolfville

Serves 6

- 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

- 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


- 2 pounds (1 kilogram) boneless lamb shoulder
- Salt and freshly ground pepper
Spice mixture:
- 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

Mint Pesto 

Use this mint pesto to garnish the above or any lamb dish.

- 1 bunch fresh mint
- 2 tablespoons toasted pine nuts
- 2 cloves garlic
- 1/4 cup olive oil
- Pinch sea salt

Combine 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

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