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KITCHEN
In a heavy-bottom pan, melt oil and butter on medium heat. Season the chicken all over with salt and pepper. When the butter starts foaming, add the chicken, skin side down, then add garlic and herbs. Sear the skin until golden brown. Flip to bone side and put in a 375˚F oven for about 30 minutes( until internal temperature reaches 74 ° C [ 165 ° F ]). Let rest for 10 to 15 minutes. Remove breast from the bone and cover with foil to keep warm. Discard garlic and herbs.( Go to www. banvilleandjones. com / cellar. aspx to see Joel demonstrate how to“ French” or remove the bone.)
Pea Puree 242g / 1 cup peas, fresh and local 15g / 1 tbsp butter 15g / 1 tbsp 35 % cream Salt Nutmeg
Photo by Ian McCausland
Niagara is a Mecca of farm-fresh meats, cheeses, and vegetables. In this issue’ s Test Kitchen, Chef Joel Lamoureux captures the farm-to-table philosophy with a recipe that can be adapted to local Manitoba ingredients in almost any season. Explore local shops and farmer’ s markets for fresh ingredients for your table, and discover some of the best produce that our region has to offer. Chef Joel is joined by wine experts Gary Hewitt and Rick Watkins for a sampling of fine Niagara wines to pair with your local fare( page 57).
THE MEAL Roasted free-range chicken with pea puree and sautéed spring vegetables with warm honey beer vinaigrette Serves 4 people 2 double breasts, bone on, of local, free-range chicken 2 garlic cloves 5g / 1 tsp thyme chopped 1 sprig each thyme and rosemary 10ml / 2 tsp canola oil 5g / 1 tsp butter Salt and pepper to taste
Twenty-four hours before cooking, rub the chopped thyme between the flesh and the skin of the chicken and leave uncovered in the refrigerator to air dry. Drying the skin it will make it crispier when searing.
Add fresh peas to a pot of salted boiling water and cook until tender, about 4 minutes. Strain the peas, reserving some liquid. Blend drained peas on high, add butter and cream. Adjust with reserved water until desired consistency is achieved. It should resemble vibrant green dough( think children’ s play dough). Season with salt and nutmeg.
Spring Vegetable Sauté Try whatever is at your farmer’ s market: carrots, zucchini, baby leeks, asparagus( white and / or green), radishes( watermelon, black, or daikon), wild local mushrooms( morels or shitake), spring lettuce( spinach, Swiss chard, frisée), fresh leafy herbs( basil, parsley, oregano, pea shoots, dill). 15g / 1 tbsp chicken stock or as needed 15g / 1 tbsp canola oil 5g / 1 tsp butter Salt and pepper
Using a sharp knife or mandolin, thinly slice vegetables. In a sauté pan or wok, quickly sauté the vegetables and mushrooms in hot oil. Deglaze the pan with chicken stock and continue cooking until tender. Turn heat off. Gently fold in leafy lettuce, herbs, and butter. Season and serve.
Tip: Folding in fresh herbs and lettuces at the very end will keep the dish light and fresh tasting.
Continued on page 57 www. banvilleandjones. com 55