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Season Three

Episode 28: L'eau a la Bouche

CANTALOUP SOUP WITH MINT HONEY ICE CREAM FROM FERME-NEUVE

CHAMPAGNE SPATZLE

LAMB TOURTIERE

ROASTED LOIN OF VENISON FROM BOILEAU SWEET AND SOUR NORDIC BERRIES WITH A CUVEE DU DIABLE MEAD SAUCE


CANTALOUP SOUP WITH MINT HONEY ICE CREAM FROM FERME-NEUVE

1 cantaloupe, very ripened, peeled, un-seeded, roughly cut hydromel wine (250 milliliters)
1 teaspoon fresh ginger, grated
2 tablespoons wild natural honey
1 tablespoon lemon juice
5 small cantaloupe balls1 small mint honey ball
1 hemerocallis
1 balm-mint leave

Preparation time is 15 minutes.

Ease of preparation is easy.

In a mixer combine the cantaloupe pieces with the other ingredients. Grind very thinly and reserve in cool.

Pour the cantaloupe soup in plates and garnish with cantaloupe balls in a circle. Put the mint ice cream over the balls.

Yields: 4 servings


CHAMPAGNE SPATZLE

flour (250 grams)
4 eggs (whites, yolk, whole)
2 teaspoons salt
chopped parsley
champagne
sparkling wine

Ease of preparation is moderate

Mix all in a bowl. The dough should be soft. Let it rest for 1 hour. Get a pot of boiling water, a cutting board and a knife. Put the dough on the cutting board and let it run into the pot, while cutting it. The Spatzle are ready when they come to the surface. Take them out and strain them with cold water. Before serving, fry them in a buttered pan until they are light brown and crisp.


LAMB TOURTIERE

2 cups flour
1 cup cold butter
pinch of salt
14 tablespoon iced water
4 onions, shredded
2 large baking potatoes, shredded
1 large red bell pepper, chopped
1 pound pork, ground
2 pounds shoulder lamb, ground
½ bottle red wine
2 sprigs fresh rosemary, chopped
2 orange zest
1/4 cup balsamic vinegar
½ cup red currant jellysalt and pepper
1/4 pound fresh goat's cheese
1 egg, beaten

Ease of preparation is easy

Preheat oven to 375 degrees Fahrenheit

In food processor pulse flour, butter and salt together.

Add iced water and pulse together. Chill.

In large oven-proof casserole bowl add all ingredients and simmer in oven for an hour. Stir mixture well and return to cook for an extra half hour. Let Cool.

In 9 inch pie plate, roll out pastry. Spoon cool meat mixture into pie. Crumble goat's cheese all over surface. Cover with top layer of pastry and seal edges with fork.

Prick pie with fork. Brush with egg and return to 350 degree oven for 25 minutes. Yields: 4 servings


ROASTED LOIN OF VENISON FROM BOILEAU SWEET AND SOUR NORDIC BERRIES WITH A CUVEE DU DIABLE MEAD SAUCE

1 dry shallot, minced
1 large onion, minced
1 clove fresh garlic, minced
½ cup wild blueberries
½ cup gooseberries
cup Saskatoon berries
½ cup red currants
½ bottle Cuvee du Diable mead
1 tablespoon wild flowers honey, unpasteurized
½ cup beef/ venison stock
1 tablespoon white wine vinegar
1 teaspoon star anise
1 teaspoon fresh ginger, grated salt
3 tablespoon butter, unsalted
4 pieces Venison loin (200 grams)

Preparation time is 1 hour and 45 minutes.

Ease of preparation is easy.

Sauce:

In a small saucepan over medium heat, melt 1 tablespoon of butter. Add shallot and garlic, when lightly colored , pour honey and let caramelize. Add white wine vinegar, honey-mead, let reduce, then add stock, let reduce again for 3 minutes. Drain through a sieve and return to saucepan. Add half the spices and half of each berries.

Chutney:

In a skillet over medium heat, cook together the onion, remaining berries, white wine vinegar, honey and spices. Let simmer for 1/4 of an hour, then reserve.

Venison:

In a seared skillet place salted loins in a small amount of butter and olive oil, 2 minutes each side. Remove from skillet and let stand in a warm place. In the skillet combine the reserved sauce with the remaining butter.

In hot plates place individual loins. Add some chutney, then pour sauce on top.

Yields: 4