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Recipe(s) of the Week

 

 

Aoril 13, 2021

Asparagus with Broiled Spiced Tangerines

Ingredients


Method

  1. Bring a large pot of salted water to a boil over high heat. Blanch asparagus for 1 to 2 min., depending on thickness. Immediately transfer asparagus to a bowl of ice water to cool. Remove and pat dry. Refrigerate until needed.
  2. Preheat oven to broil. Slice 2 tangerines in half crosswise. Zest the third and set zest aside. Mix cinnamon, nutmeg, cayenne and half the salt and pepper in a small bowl. Sprinkle cut sides of tangerines with spice mix and set them, spice side up, in a foil-lined roasting pan. Spoon honey overtop of each half.
  3. Toss asparagus with oil and remaining salt and pepper and place in a single layer in the pan alongside fruit. Broil in top third of oven until honey has caramelized and asparagus is lightly blistered, about 4 to 5 min. Transfer asparagus to a platter, slice fruit into wedges and arrange alongside. Garnish with the reserved zest.

Recipe Tip
Blanch asparagus the day before or even the morning of your supper and store in the fridge until they’re ready for the broiler.

 

 

 

 

April 03, 2021

JAMIE OLIVER'S Scalloped Potatoes

INGREDIENTS

  • 1 tablespoon butter
  • 1 clove garlic, minced
  • ½ tablespoon chopped fresh thyme
  • 1 pound yellow potatoes
  • ½ medium red onion, sliced
  • ½ cup chicken broth
  • ½ cup half & half
  • 1 bay leaf
  • 1/2 teaspoons salt, 1/4 teaspoon pepper
  • 1/2 cup grated Parmesan or cheddar cheese

INSTRUCTIONS

  1. Slice the potatoes and onions into thin slices using a mandoline slicer.
  2. Preheat your oven to 425 degrees F.
  3. Heat a large iron skillet over a medium heat.  Melt the butter. Add garlic and cook for about 30 seconds.
  4. Add the potatoes. Stack in any shape you like, or just let them fall naturally into the pan.
  5. Add liquid and seasonings. Pour the chicken broth and half & half over the potatoes. Sprinkle with thyme and bay leaf plus salt and pepper.
  6. Top with onions. 
  7. Bring to a boil. Cover the pan and cook over a low heat for another 10 minutes.
  8. Sprinkle the cheese on top and place in the oven. Cook until the cheese is bubbling and slightly browned, about 10 minutes. (Tip: Put a baking sheet under your pan in case of a bubble overflow!)

 

 

March 27, 2021

Spiced whole roast Cauliflower

Ingredients

  • 1 small head of cauliflower , (600g) 
  • 2 heaped teaspoons rose harissa 
  • 2 heaped tablespoons natural yoghurt 
  • 1 pomegranate 
  • 1 tablespoon dukkah

Method

  1. Preheat the oven to 180°C/350°F/gas 4. 
  2. Discard any tough outer leaves from the cauliflower, then, keeping it whole, use a sharp knife to carefully slice a cross deep into the stalk so you can easily portion it up later. 
  3. In a bowl, mix together the harissa, yoghurt, ½ a tablespoon of red wine vinegar and a little sea salt and black pepper, then quickly rub the mixture all over the cauli. Place it in a snug-fitting ovenproof frying pan or roasting tray. 
  4. Halve the pomegranate and squeeze the juice of one half through a sieve over the cauli. Add 100ml of water at the base, and roast for 1 hour 15 minutes.
  5. When the time’s up, baste the cauli with the juices in the pan, then return to the oven for a final 10 minutes. 
  6. Remove the pan, spoon the juices back over the cauli, then quickly sprinkle over the dukkah so it sticks. 
  7. Holding the remaining pomegranate half cut-side down in your fingers, bash the back of it with a spoon so all the seeds tumble over the cauli, then halve or quarter, and dish up.

 

 

NIGELLA'S CHILLI CHEESE GARLIC BREAD

 

NGREDIENTS

Makes: approx. 10 slices (depending on the dimensions of the loaf)

METRIC CUPS
  • 100 grams soft unsalted butter
  • ½ teaspoon sea salt flakes
  • 4 fat cloves garlic (peeled and minced)
  • ? teaspoon dried chilli flakes
  • 1 ball mozzarella (well drained and finely chopped)
  • 1 small (approx. 400g) white sourdough loaf or other good chewy bread

METHOD

  1. Preheat the oven to 220ºC/200ºC Fan/425ºF.
  2. Beat together the butter, salt, garlic and chilli flakes, then duly beat in the mozzarella.
  3. Cut the bread on the diagonal into slices 2-2.5cm / 1in apart, taking care not to go all the way through to the bottom.
  4. Spread the garlic butter mixture generously and evenly between the slices, and then smear the last scrapings down the middle of the top of the loaf.
  5. Wrap the bread in foil with a fold at the top so that it can be opened easily, and bake for 30 minutes. Open the parcel carefully; if the bread is still soft on top, put it back in the oven, with the foil pulled back a little, and cook for another 5 minutes until the top is crisp. Remove from the oven, lift the bread out of the foil (without burning your fingers) and place the crisp bread on a board. Using a large serrated knife, cut through to separate the slices.

 

 

  • Butterfly Lobster Tails: Cut lengthwise through the center of the top hard shell of the lobster tail with kitchen shears. Cut through, but not all the way to the bottom of the shells; spread the tail halves apart. Place the lobster tail the air fryer basket with meat facing up.
  • Make Butter Mixture: In a small saucepan, melt the butter over medium heat. Add the lemon zest, garlic, salt, pepper and smoked paprika. Stir and cook for another minute. Transfer half of this mixture to a smaller bowl, and brush over the lobster tails.
  • Cook: Cook the lobster tails in the air fryer at 380°F for 5 to 7 minutes or until the lobster meat is opaque. Spoon reserved butter mixture over the lobster meat and serve garnished with parsley and lemon wedges.

 

Past Hall of Fame Recipes

UBC Cinnamon Bun Recipe


YIELD: 18 Large Cinnamon Buns


INGREDIENTS:

Dough
3 cups (750mL) milk
6 tbsp (90mL) butter
6 tbsp (90mL) plus 1 tsp (5ml) granulated sugar
1 tbsp (15mL) salt
½ cup (125mL) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2.25L) all-purpose flour
Filling
¾ cup (175mL) melted butter
1¼ cups (300mL) granulated sugar
2 tbsp (30mL) cinnamon


METHOD:

Scald Milk. Stir in butter, 6 tbsp sugar and salt. Cool to lukewarm.
Dissolve remaining 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. Stir.
In a large mixing bowl, combine lukewarm milk mixture with eggs. Stir in dissolved yeast mixture.
Add four to five cups of the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
Turn out on to a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. This is a soft dough!
Place dough in a well-greased bowl and roll around to grease all sides of the dough. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour.
Punch down dough and turn out onto a lightly floured surface. Divide dough in half.
To fill, roll out each piece of dough into a 9 x 18-inch rectangle. Spread 1/4 cup of melted butter evenly onto each rectangle.
Combine sugar and cinnamon for filling. Sprinkle onto the rectangles. Roll dough up like a jelly roll, starting from the long side. Cut into 2-inch slices.
Place remaining ¼ cup of melted butter into the bottom of a 16½ x 11½ x 2½-inch pan. Arrange slices in the pan and cover loosely with greased wax paper.
Let rise in pan until doubled in size, about 45-60 minutes.
Preheat oven to 350°F (180°C).
Bake for 35-40 minutes.
Remove from oven and immediately invert onto a serving tray.

Nearly 65 years of UBC Alumni remember the pillowy softness and caramelized edges of the UBC Cinnamon Bun as a quintessential part of the UBC experience. But where did it all begin?
The UBC Cinnamon Bun recipe was first perfected by Hungarian Baker Grace Hasz in 1954. Within a few years she went from baking two dozen to a staggering 120 dozen per day as the bun grew in popularity.
Grace baked cinnamon buns for UBC until her retirement in 1971. She baked by instinct and never wrote the recipe down, though her grandson has recorded his attempts to recreate the original recipe from memory.
A few things have changed since 1955 – the original recipe used margarine, a holdover from war-time butter shortages, and was said to have so much cinnamon the filling looked black – but the association between UBC and great cinnamon buns has never diminished.
Today’s recipe is still made from scratch every day, using real butter and simple ingredients. Next time you’re craving a cinnamon bun, you’ll find them in most UBC Food Services locations. But go early – they often sell out!

 

 


 


 

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