Ciao Aug/Sep 2019 Ciao_Aug-Sep2019_Digital | Page 22

ciao!cooks Chef Peter Long Maxime's Restaurant After more than 20 years as a chef, Peter has confirmed that prairie honey reigns supreme. Enamoured by its unique floral notes and creamy texture, he regularly reaches for a jar of local Waldbee Honey, blending it into savoury sauces and sweet vinaigrettes. Honey naturally sweetens and thickens his agrodolce, and it adds a creamy texture and lovely base to a tart raspberry vinaigrette. Salad 1 cup arugula, packed 1 cup spinach, packed 1 cup field greens, packed 1/2 avocado, thinly sliced 1/2 nectarine, thinly sliced 2 navel oranges, for segments and zest (1 each) 1/4 cup raspberries 2 oz crumbled goat cheese 1/4 cup sliced almonds, toasted pinch of cracked black pepper and salt METHOD Honey Raspberry Vinaigrette 1. In a food processor, purée all ingredients except olive oil. 2. Slowly add olive oil to emulsify into a creamy consistency. Honey Raspberry Field Green Salad This salad is the picture of summer. Fresh raspberries and seafood are a revelatory pairing. INGREDIENTS Honey Raspberry Vinaigrette 1 cup fresh raspberries 1/4 cup Manitoba creamed honey 1/4 cup red wine vinegar 20 ciao! / aug/sep / two thousand nineteen kosher salt and white pepper, to taste 1 tsp sugar 1 cup extra virgin olive oil Bacon Wrapped Prawns 3 slices thick cut applewood smoked bacon, cut in half pinch of cracked black pepper 6 large black tiger prawns 1 Tbsp extra virgin olive oil Bacon Wrapped Prawns 1. Season bacon with cracked black pepper. 2. Place one prawn on top of a strip of bacon and roll tightly. 3. Heat a frying pan to medium- high. Add olive oil and sauté bacon wrapped prawns for approx. 4 mins per side. Salad 1. Mix together first seven ingredients. Top with vinaigrette, goat cheese, almonds, prawns, orange zest and pepper. Yield 3 servings