Tofu Marinade

Ingredients: Extra firm tofu Tufo Marinade 3 cloves garlic 2 shallots 2 tbsp Dijon mustard 2 tbsp Soya sauce 1/4 cup balsamic vinegar 1 tbsp honey 1/2 cup olive oil Instructions: Tofu: cut the tofu length wise into two pieces and … Continue reading

Rainbow Trout with Brussel Sprouts and Potatoes

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Buy your rainbow trout at Snapper’s on Durie St. Then marinate it with garlic, salt, pepper, olive oil and white wine vinegar, and bake for 20 mins at 400.

Potatoes are cut in half, tossed in olive oil, salt and pepper and baked for 40 mins at 400.

Cut the brussel sprouts in half, saute in olive oil with garlic and the zest of half a lemon for about 10 minutes. Finish with a liberal sprinkling of shaved parmesan.

Steve’s Signature Dish (Citrus Chicken Couscous)

Ingredients (serves 4 very hungry people):

1.25 cups couscous

2 chicken breasts, cubed

1 onion, juliened

1 red and 1 yellow pepper, juliened

5 or 6 tomatoes

1 large zucchini, diced

Juice of 1 lemon

Juice of 1/2 a lime

Crushed red papper

Cumin

Coriander

A generous bunch of basil, sprinkled on top of the finished product

Olive oil

Salt and pepper

Step 1:

Start things off with a few generous glugs of olive oil, crushed red pepper, coriander, cumin, salt and the juliened onion.

Step 2:

Add in your cubed chicken. Get a good sear going for about five minutes, then de-glaze with the lemon and lime. Then throw in the zucchini, followed by the peppers a few minutes later.

Step 3:

Add the chopped tomatoes, some salt and peppers, and a bunch more cumin and coriander.

Pickling

Preserving the best of Hagerman’s. Image

Bring to a boil: 1 cup vinegar, 1/4 cup water, 1 tsp salt, 1 tsp corn starch, 1 tsp sugar, and as much  dill, ginger, mustard seed as you like.  Add a pint of pickling cucumbers, then immediately seal in a sterilized jar. For beets, boil for about 20 minutes and peel before adding to the pickling mixture.