Star Aruban chef Matt Boland will be one of the visiting chefs at Ottawa’s 19th annual Travel and Vacation Show March 9 and 10. He will present a taste of island food for people visiting the show, where he will cook at a special booth.
Over 50 countries will be represented at the Convention Centre in Ottawa March 9 and 10 and the visiting chefs will be cooking foods from their countries for attendees to taste. Show organizer Halina Player has provided several recipes in advance for readers of The Epoch Times.
Chef Matt Boland: Pan bati di maishi rabo (grouper with mango papaya salsa and anise cream)
2 ears corn
75 mL (1/3 cup) milk
250 mL (1 cup) yellow cornmeal
15 mL (3 tsp) sugar
10-15 mL (2-3 tsp) baking powder
1 French shallot
2 green onions
Grind corn and milk in blender; the more you grind the more liquid the mix. Add cornmeal eggs, sugar, baking powder, shallots, and onion. You can add cheddar cheese, ham, peppers, salmon mushrooms, or whatever you want.
Top with 28 g (1 oz) snapper or grouper and fresh mango papaya salsa, and a bit of cream reduction with anise liqueur.
Mango fruit salsa
2 ripe mangoes, cut in dice
250 mL (1 cup) ripe papaya cubes
1 small red pepper, fine dice
1 diced fine shallot
40 mL (3 tbsp) cilantro, chopped
Juice of 1 lime
15 mL (1 tbsp) rice wine vinegar
1 small habanera or scotch bonnet pepper, minced fine
Mix all ingredients together.
Seafood ceviche shooters
1 46 oz can tomato juice or V-8 Juice
10 mL (2 tsp) cumin
30 mL (1 oz) Lea and Perrins
5 mL (1 tsp) white pepper
1 bunch cilantro
30 mL (1 oz) horseradish
56 g (2 oz) sugar
Tabasco or hot sauce
Dash celery salt
Mix ingredients with 2 kg (4 lbs) blanched and chopped mixed seafood, shrimp, calamari, scallops, and conch meat.
Place in shooter glasses garnish with cilantro or celery stick with leaves. Season to taste.
Chef Todd Perrin: Newfoundland blue mussels with British IPA
15 mL (1 tbsp) high quality olive oil
50 mL (1/4 cup) butter
2 garlic cloves, sliced
50 mL (4 tbsp) breadcrumbs
1 kg (2 lb) scrubbed and debearded mussels
1/2 bottle of British IPA (pale ale)
Large handful of chopped flat leaf parsley
Line bottom of pot with olive oil over medium heat. Add butter and garlic. Sauté until garlic begins to soften. Add breadcrumbs and stir to combine well with butter and garlic.
Add mussels and increase heat to high. Stir mussels together well, add cream ale (beer) and cover. Steam for 3-5 minutes, or until mussels begin to open. Do not overcook. Add parsley and stir well. Remove from pot and serve immediately
Chef Gordon Bailey: Curried pistachio scallop gratin
Makes 6 servings
18 sea scallops
4 egg yolks
25 mL (2 tbsp) white wine
50 mL (1/4 cup) unsalted clarified butter
1 sprig of chopped tarragon
Juice from 1/2 lemon
Dash of Worcestershire sauce and Tabasco
Salt and pepper to taste
Place yolks in a metal mixing bowl and add the wine. Place over a double boiler and whisk constantly until pale and airy. Remove from double boiler. While whisking, slowly pour in clarified butter. Stir in the tarragon, tabasco, Worcestershire sauce, and lemon juice. Season to taste. Set aside.
4-6 large carrots
50 mL (4 tbsp) unsalted butter
50 mL (1/4 cup) white wine vinegar
Juice the peeled carrots and pour into a heavy-bottom pan with the vinegar. Place on medium heat and reduce by 2/3. Whisk in cold butter and set aside.
50 mL (1/4 cup) shelled pistachios
1 pinch curry powder
5 ml (1 tsp) olive oil
Toss pistachios with olive oil and curry powder. Spread out on baking sheet and roast in oven at 160º C (325º F) until slightly toasted. Remove from oven and coarsely chop.
To serve, sear scallops on one side in hot pan until they have a golden crust. At the last second, flip scallops to warm the other side. Pour warm carrot butter on small side plate (or saucer). Place scallops (three per person) on top of carrot butter. Generously cover scallops with béarnaise sauce and broil for a few minutes until lightly brown. Sprinkle with curried pistachios and serve.More information at www.travelandvacationshow.ca
Susan Hallett is an award-winning writer and editor who has written for The Beaver, The Globe & Mail, Wine Tidings and Doctor’s Review among many others. Email: firstname.lastname@example.org
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