Grilled Marinated Pork Loin with Mushroom and

Elderflower
(Team of 4)

Yield: 2 servings

INGREDIENTS: METHOD:

Quantity Ingredient 1. Set grill on to high setting. Clean and

Pork Loin trimmed, season grill.
2 ea. cleaned (approx. 454 2. Clean and trim meat as demonstrated.
gram) Removing membrane and excess fat.
To Prepare Dry Rub:
Dry Rub
3. To prepare dry rub for marinating: Mix
4 g Garlic powder together garlic powder, onion powder,
4 g Onion powder elderflower and mushroom powder.
Elderflower dried 4. Combine the tomato paste and birch
6 g syrup
petal ground
Mushroom Canadian 5. Coat the meat with mustard and birch
30 g syrup. Encrust with prepared dry rub.
pulverized to powder
To Cook
30 ml Birch syrup
6. Grill meat until medium rare to medium
Canadian wild 65˚C. Careful not to overcook.
15 ml
mustard 7. Remove from grill. Allow to rest 5
45 ml Elderflower liquor minutes. Slice into even portion slices.
tt Salt Drizzle with elderflower liquor.
8. Adjust seasoning.
tt White pepper, ground

NOTES:
 Polenta with Swiss Chard, Pancetta, Fresh Cheese
(Team of 4)
Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient Swiss Chard:

1. In a sautoir over medium heat add
Swiss Chard
butter and oil.
30 ml Oil olive 2. Sauté Swiss Chard until tender.
15 ml Butter 3. Remove from pan and reserve.
Chard Swiss, washed,
1 bunch
cored trimmed Pancetta:
Pancetta and Fresh Cheese 1. Slice pancetta thinly. Place on
Pancetta, sliced parchment lined baking sheet.
125 g 2. Bake in preheated oven 200˚C until
thinly, baked crisp
Fresh cheese, ricotta, crisp. Transfer to absorb ant paper
80 g and reserve.
drained
Polenta:
Polenta
1. Soften cornmeal in 200 ml of cold
100 g Butter stock. Bring remaining stock to a boil
750 ml Chicken stock in saucepot.
Cornmeal fine 2. Add softened cornmeal into boiling
250 ml stock.
ground
60 ml Cream heavy 35% 3. Reduce heat to a low and stir
continuously until it masses and
45 g Parmesan cheese thickens. Stir in butter, cream and
tt Salt cheese. Adjust seasoning
tt Pepper ground white 4. Serve with cooked Swiss chard, confit
of tomato and pancetta.

NOTES:
 Golden Beet Chutney
(Team of 4)

Yield: 500 ml

INGREDIENTS: METHOD:

Quantity Ingredient 1. In a sautoir heat oil over moderate heat.

Beet golden peeled Add onion and sauté until golden and
250 g softened.
small dice
Onion white cooking 2. Add remaining ingredients in a large and
1 ea simmer over low heat
small dice
3. Reduced and thickened to desired
15 ml Oil vegetable
consistency, approximately 30 minutes
250 ml Wine white 4. Cool the preserve and taste.
60 ml Vinegar 5. Adjust seasoning. Add lemon as
necessary.
60 ml Canadian honey
6. Preserve as demonstrated.
Lemon juice and zest 7. Accompany the polenta dish.
1 ea.
of
Ginger fresh peeled
14 g
minced
1 g Clove
tt Salt
tt Pepper white ground

NOTES:
 Confit of Tomato
(Team of 4)

Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient 1. Heat oven 175°C.

2. In a saucepot, bring enough water to
.5 kg Tomato vine ripened
cover tomatoes to a boil.
60 g Butter salted 3. Prepare tomatoes for blanching by
60 ml Vinegar cider removing core and placing a small cut on
30 ml Honey Ontario the opposite end of tomato.
4. Blanch in boiling water for 1-2 minutes or
1 ea Garlic minced until skins loosen. Remove and refresh in
Salt smoked cold water.
15 g
Canadian 5. Peel and seed tomatoes. Cut in half
1 g Clove 6. Place tomatoes in a placement lined
tt Salt roasting pan. Sprinkle liberally with
smoked salt.
tt Pepper white ground 7. Add butter, honey, vinegar, garlic and
spices. Transfer to the oven and roast
until tomatoes are slightly charred and
tender.
8. Remove from oven and adjust seasoning.
9. Serve as accompaniment to polenta.

NOTES:
 Barley and Wheat Berry Pilaf
(Team of 4)

Yield: 4 servings

INGREDIENTS: METHOD:

Quantity Ingredient 1. Preheat oven 175˚C.

2. Heat 15 gram of butter in sauté pan: add
113 g Wheat berry whole
onion and herbs. Sauté over low heat
100 g Barley pearl until vegetables are just lightly golden
1 litre Chicken stock and tender.
480 ml Beer amber 3. Add grains and stir to coat with fat.
Lightly toast grains over heat.
30 g Butter 4. Add stock and beer. Bring to a simmer,
3 sprig Thyme, fresh add sachet and cover with lid.
3 sprig Oregano, fresh 5. Place in oven for 30 to 45 minutes or
until grains are tender.
Onion, white small
.5 pc 6. Remove from oven, discard sachet and
dice
fluff rice with fork.
Sachet 7. Adjust seasoning and finish with 15
Bay leaf, peppercorn, grams of butter.
1 ea thyme, clove, parsley
stem
tt Salt
tt White pepper, ground

NOTES: