Recipes

Induction Cooktops

Curried butternut squash apple soup

Warm up with this hearty pumpkin soup. It’s a flavourful take on a comforting fall favourite.
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Cooking time including preparation:
50 minutes

Ingredients
1/3 cup canola oil 700 g butternut squash, peeled, seeds removed, chopped
1 large yellow onion, chopped 250 grams sweet potato
5 cloves of garlic
3 cups chicken broth (or vegetable broth if vegetarian)
1 cup water
 2 tart green apples, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
2 tsp curry powder
Zest and juice of 1 lime
1 rib of celery, chopped 1 carrot, chopped
1 tsp coriander powder
 1/4 tsp each of allspice and chilli flakes
1 tbsp ginger powder

Directions
  1. Set a large saucepan over medium high. Heat oil until almost smoking. Add onion and garlic and sauté for 5 minutes or until soft and fragrant and lightly browned. Add celery and carrot and cook for another 5 minutes.

  2. Stir in ginger, coriander, and curry powders. Add squash, sweet potato, apples, chicken broth and water. Bring soup to
    the boil. 

  3. Cover, turn heat down to simmer and cook for 30 minutes, until the vegetables are soft. Stir in cream. Puree soup with a hand held blender until creamy.  Garnish with lime juice and zest.

Serves 6-8

Note: the smaller you chop your vegetables, the faster they will cook. We like to finely dice the onion. celery and carrot, and cut the squash and apple into 1/2-inch chunks.

Lemongrass Chicken in Lettuce Leaves

Deliciousl lemongrass chicken wrapped in lettuce leaves
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Ingredients
2 tbsp. canola oil 1 tbsp. fresh ginger, minced
2 stalks lemongrass, very finely chopped 1 ½ lb. ground chicken
2 small red chilies, minced  4 tbsp. fresh lime juice
2 cloves garlic, minced
1 tbsp. brown sugar
¼ cup fresh mint leaves, cut in thin strips
16 small Boston lettuce leaves
 2 tbsp. fish sauce
Fresh ground pepper to taste
½ cup fresh chopped cilantro

Directions
  1. Heat oil in a fry pan on your induction cook top or your induction wok over medium high. Add lemongrass, chilies, garlic, and ginger and stir fry for one minute, being careful not to brown too much
  2. Add chicken and stir until cooked through.
  3. Stir in lime juice, fish sauce, and brown sugar. Taste and adjust for flavour, adding the fresh black pepper
  4. Just before serving, stir in mint and cilantro. Spoon onto lettuce leaves and arrange on a platter

Salmon Fish Cakes

These delightful cakes are as simple to make as to enjoy.
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Makes 20 Cakes

Ingredients:
1 ½ lb salmon filets, deboned and skinned (any other fatty whitefish will do just as well – cod is nice)
6 large yellow potatoes, peeled and cut into1/2” pieces
3 stalks celery, fine dice
4 stems scallions, sliced thin
2 whole eggs
3 Tbsp. Dijon
1 c. breadcrumbs
4 Tbsp. chopped fresh tarragon
salt and pepper to taste

Directions:
Marinate fish with 2 T of minced ginger and 1 T of dill seed – 24 hrs.
Steam potatoes in steam oven for 16 minutes (depending on size), knife tender.
Steam fish for 8 minutes (depending on size) till just cooked and flakes easily.

While potatoes are still warm, mash and set aside to cool.
Flake fish with a fork and let cool.
Once cooled, combine all ingredients to achieve a uniform mixture that should not be too wet. You don’t want to overwork it lest it becomes too gluey.

A cool/cold mixture is easier to handle and less fragile. While it is chilling, prepare your breading station:

Ingredients:
2 ½ c all purpose flour
4T paprika
1 t salt
2c breadcrumbs
2c panko
4T dried oregano
4 eggwhites/eggs or equivalent of eggwash, beaten well 

Directions:
Form the cakes into pucks slightly smaller than a hockey puck, dip into flour, then egg then breadcrumbs, being sure to shake off excess after each dredge. Once breaded, reshape carefully on a lined tray. Once you have finished breading all the patties, you can chill them in the fridge or freeze them. (If you freeze them, I would recommend pan frying from frozen and finishing them in the oven).

On Induction Top, set to number 5 or 6. Once pan is moderately hot, add about 3-4 T of olive oil and panfry no more than 3-4 cakes at a time, achieving a golden brown crust on each side. If you are making hor deouvre size cakes, you can get them to this point and set aside. Reheat at service in the oven.

The seasonings and flavour combinations are endless so do give different ones a try! Fresh dill also makes a refreshing change in the cakes.

Roasted Vegetable and Fruit Salad

Roasted Vegetable and Fruit Salad using your Miele Appliances
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Roasted Vegetable and Fruit Salad

Serves 4

Roasted Vegetables and Fruit

1 lb.                 mixed root vegetables, cut into ¾” cubes or wedges*

½ lb.                apples or pears, unpeeled, cut into ¾” wedges

2 tbsp.            canola or grapeseed oil

                        salt and pepper

Dressing

¼ c.                 grapeseed oil

1/3 c.                 thinly sliced shallots

2 tsp.               finely chopped fresh ginger

2 tbsp.            white balsamic vinegar

1 tbsp.            maple syrup

1 tbsp.            finely chopped fresh parsley

1 tsp.               grainy Dijon mustard

                        salt and pepper

Assembly

4 c.                  mixed greens

½ c.                 toasted, lightly salted pumpkin seeds

½ c.                 pomegranate seeds

Roasted Vegetable and Fruit: Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.

Place the root vegetables and the fruit in separate bowls. Divide the oil between the bowls; toss the vegetables and fruit (separately) to coat well. Season with salt and pepper.

Transfer the vegetables to one of the prepared sheets and the fruit to the other.

Roast the vegetables for 15 minutes; flip them and continue to roast until tender and nicely browned, about 10 minutes longer.

Roast the fruit for 10 minutes; flip them and continue to roast until tender and nicely browned, about 5 -10 minutes longer. Transfer both the vegetables and fruit to a large bowl.

Dressing: In a small skillet, warm the oil over medium heat. Add the shallots; cook until softened, about 2 – 4 minutes.

Add the ginger and cook for another minute or so. Remove from the heat and let cool for about 5 minutes.

In a heatproof bowl, combine the vinegar, maple syrup, parsley and mustard; whisk to combine well. Whisk in the warm oil mixture. Season with salt & pepper.

Assembly: Pour about ¼ c. of the dressing over the vegetables while they are still warm. Place the mixed greens in large bowl. Add about ½ of the remaining dressing to the greens; toss well.

Arrange the greens on a platter; top with the vegetables and fruit. Scatter the pumpkin seeds and pomegranate seeds over top.

 

This recipe is my interpretation of a master recipe featured in FEB/MAR 2015 issue of Fine Cooking magazine.

By: Chef Paula Bambrick

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