Nov 6, 2013
Recipe from Chef Renato, The Mid-Ocean Club
Fresh, fall season sweet potatoes are combined with eggs, butter, heavy cream, coconut, pecans and raisins and then baked until the potato mixture is cooked through and the brown sugar crumble topping is bubbly and golden brown.
Ingredients:
- 80g raisins
- 2 eggs, lightly beaten
- 100g coconut flakes
- 150g pecan nuts, chopped
- 200g granulated sugar
- 200g brown sugar
- 1 tsp vanilla extract
- 60 ml heavy cream
- 70g self-raising flour
- 125g butter melted
- 600g cooked sweet potatoes, mashed
Directions:
Combine the sweet potatoes, granulated sugar, coconut, raisins,
eggs and the vanilla extract. Beat until smooth, then add half
the butter and the heavy cream. Spoon into the base of a large
well greased casserole dish.
Meanwhile make a topping by combining the brown sugar, nuts,
flour and half the melted butter. Stir with a fork to combine, then
using your fingers, scatter this over the top of the sweet potato
mixture in the casserole.
Place in a 350 F preheated oven and bake for about 25 minutes
or until the sweet potato mixture has cooked and the topping is
slightly golden brown.
Gosling’s Wine of The Week
DOW’s TAWNY PORT 10 YEAR OLD N/V
Dow’s Tawny Port 10 year old N/V is Gosling’s perfect choice for Chef Renato’s pudding.
This wine from Portugal has a nose brimming with aromas of candied fruit and toffee, beautifully combined with some mature ripe fruit.
On the palate there are vibrant nutty flavours, perfect balance and a lovely long finish.
The retail price is $38.50 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on November 5th, 2013
Nov 4, 2013
Don’t let the name of this recipe intimidate you – roulade simply means “to roll” – like a jelly roll or Christmas Yule log! Perfect for holiday entertaining, and easy to do, any meat – chicken, pork, beef or turkey, can be rolled around a a variety of fillings. Cheese, vegetables, nuts, sausage, or other meats are often used.
In this recipe, a pork loin is rolled around a tasty filling of tangy feta cheese, peppers and spinach and then roasted to perfection.
This dish requires the pork loin be prepared for rolling up, technically referred to as butterflying, which means the meat should be cut thinly into one large piece. If you are unfamiliar with preparing meat for roulade, simply explain to the butcher you intend to use the pork loin for rolling up and he will be happy to trim it for you.
Prep time: 10 mins Cook time: 40-50 mins Servings: 8
Ingredients:
- 2 scallions, sliced
- 3 ounces feta cheese, crumbled
- 2 tablespoons roasted red & yellow peppers, chopped
- 2 tablespoons sun-dried tomatoes
- 2 cups fresh spinach, chopped
- 1 tablespoon Italian seasoning, divided
- 3 lbs boneless pork loin, butterflied
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Cooking twine
Directions:
- Heat oven to 425°F
- Season the inside of the pork loin with the Italian seasoning mix, salt and pepper.
- Layer the first 5 ingredients on pork loin. Roll lengthwise; tie at 1-inch intervals with cooking twine. If in doubt on how to truss the pork loin with butcher’s twine, watch this video from About.com
- Sprinkle the outside of the trussed roast with remaining seasoning, salt, and pepper. Place seam side down in pan.
- Roast for 40-50 minutes or until interior temperature reaches about 150-155°F degrees (don’t forget meat continues to cook, or rise in temperature after removing from oven, or as it rests). Cover the roast loosely with foil and allow to rest for 10 minutes before slicing.
- To serve, remove twine from roast, then slice into 1/2″ thick slices.
Tip: For even more intense flavour, before stuffing, try marinating the pork loin overnight in the refrigerator. Simply mix the Italian seasoning, a few chopped garlic cloves, salt and pepper with a little olive oil to make a paste. Spread the paste evenly over pork loin and marinate in refrigerator 2-3 hours or overnight.
Oct 23, 2013
Recipe from Chef Renato, Mid Ocean Club – serves 4
Chef Renato brings us delicate Savoiardi biscuits, also known as Ladyfingers, served alongside Coffee Mascarpone for an Italian inspired dessert.
Ingredients for the Savoiardi Cookies:
- 150 gr. granulated sugar
- 200 gr unsalted butter
- 5 medium eggs
- 70 gr honey
- 200 gr. all purpose flour
- Ingredients for the Coffee Mascarpone:
- 350 gr mascarpone cheese
- 100 gr granulated sugar
- 1 espresso coffee
Directions:
Beat the eggs, sugar and honey with a mixer until fluffy, then incorporate the flour. Add the butter which is has been almost melted.
With a piping bag, form long strips about 2 to 2½ inches long directly onto a greased baking sheet. Bake in a 340°F oven for about 10-15 min until golden in colour.
Mix the mascarpone cheese with the sugar and the espresso coffee. With two tablespoons of this mixture, make three quenelles on the center of the plate and serve with the Savoiardi cookies. You may also add vanilla custard if you like.
Gosling’s Wine of the Week
Errazuriz Late Harvest Sauvignon Blanc 2011 is the wine Gosling’s have chosen this week for Chef Renato’s cookies.
This dessert wine from Chile is straw yellow colour and features intense floral and fruity scents and offers a full-bodied texture. It is refreshing and sweet.
The wine is at its finest when served chilled.
The retail price is $13.00 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on October 22nd, 2013
Oct 9, 2013
Serve Chef Peter’s Decadent Chocolate Pots in a variety of unique containers.
Pots of rich chocolate ganache, laced with Kahlua will satisfy any chocolate lover’s sweet tooth.
Recipe from Chef Peter Jovetic, Seasoned To Taste
Ingredients:
- 1 cup heavy cream
- 7 oz. semi-sweet or bittersweet (70% cocoa solids) chocolate at room temperature, coarsely chopped
- 2 large egg yolks
- 2 tablespoons Kahlua or liquor of choice
- 2 oz. unsalted butter
Method:
- In a medium saucepan, heat the cream and Kahlua until bubbles appear around the edge. Remove the pan from the heat, add chocolate and let stand for 1 minute, then stir until smooth.
- Add the egg yolks, whisk until smooth cream. Stir in butter. Pour the custard into prepared espresso cups and refrigerate until chilled and firm.
- Garnish with fresh berries and Pirouette cookies.
Gosling’s Wine of the Week
SANDEMAN FINE TAWNY PORT N/V
Sandeman Fine Tawny Port from Northern Portugal is the ideal choice from Gosling’s for Chef Peter’s dessert. This port can be enjoyed in many ways – chilled, over ice or mixed in a cocktail. As George Sandeman says “….. there is no need to save it for a special occasion, make any occasion special… by drinking Sandeman Port.”
The retail price is $18.00 and is available from Gosling’s and Lindo’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on October 8th, 2013
Oct 2, 2013
Every Bermudian household has their own recipe for Johnny Bread but Chef Daamian’s is a sure-fire winner in our book. Johnny Bread is yeastless so it can be quickly prepared to serve alongside a breakfast of bacon and eggs or a bowl of hot soup or chili.
Here, Chef Daamian cooks the dough in a hot skillet until it is puffed slightly and golden brown, and then dusts the Johnny Bread with powdered sugar and serves with sliced fresh strawberries. Simply Delicious!
Recipe from Chef Daamian, Ocean Echo Restaurant at the Reefs
Ingredients:
- 3 cups of flour
- ¾ cup of sugar
- 3 tsp baking powder
- 3 eggs, beaten
- 3 tbsp melted butter
- ¼ cup milk
- pinch of salt
Method:
- Combine the flour, sugar, baking powder and salt.
- Add the eggs and melted butter to the dry ingredients.
- Gradually add the milk and knead the dough until it comes together.
- Fluff the dough with your hands until it’s about one inch thick. Cut the dough with a cutter for desired size.
- Dredge in the flour and pan fry for 2 minutes on each side.
- Remove and serve.
Gosling’s Wine of the Week
GREG NORMAN SANTA BARBARA PINOT NOIR 2010
Gosling’s have paired Chef Daamian’s recipe of Johnny Bread with Greg Norman Santa Barbara Pinot Noir 2010 . The wine has lifted aromas of strawberry, black cherry and subtle earthy notes of crushed bay leaves, leading to a flavourful fruit forward palate. The juicy palate is highlighted by vanilla notes and a touch of cardamom. This well balanced wine is smooth and offers a bright acidity and a lingering finish.
The retail price is $23.50 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on October 1st, 2013
Sep 25, 2013
Oven-baked Sweet Potato Fries are a healthy alternative to regular potato fries. Seasoned with salt, cumin, paprika, cayenne pepper and garlic they’re sure to satisfy your craving for sweet, salty and spicy!
Total Time: 40 min • Prep Time: 10 mins • Cook Time: 30 mins • Serves: 4
Ingredients:
- 2 medium sweet potatoes, rinsed and dried
- 2 tablespoons vegetable oil
- 1 teaspoon coarse salt
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon freshly-cracked black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon cumin
Directions:
- Preheat the oven to 450 degrees.
- Cut the potatoes into 1/4-inch strips, or thicker if desired. Mix all other remaining ingredients together in a large bowl; toss the potatoes with the mixture until they are evenly coated.
- Pace the coated potatoes to a large baking sheet covered with parchment paper. Spread potatoes evenly in a single layer. Avoid overlapping potatoes.
- Place baking sheet in oven and cook for 25-30 minutes, turning the fries over a few times during that time so they cook evenly. Note: depending on the thickness of the potatoes, they may take more or less time to cook so keep an eye on them.
- Once the potato edges begin to brown and the fries begin to feel crisp, remove from oven. Sprinkle the fries with coarse salt immediately after removing from the oven.
Our take on Sweet Potatoes….
Sweet potatoes have long been a favourite in Bermuda, and many Bermudians will remember Guy Fawkes Day (Nov. 5th) celebrations when Sweet Potato Pudding – a favourite dish made with cinnamon, cloves, and lemon or orange juice was traditionally served.
Whether you prefer the orange, yellow, white, or the purple fleshed variety (yes, we said purple!), sweet potatoes are good for you. These tuberous root vegetables are packed with vitamin A, vitamin C, calcium, potassium, folate and other B vitamins, potassium, manganese and beta-carotene. In fact, the beta-carotene in one serving of sweet potatoes can provide you with a whopping 700% of your recommended daily allowance for Vitamin A because beta-carotene is a powerful natural antioxidant which converts to Vitamin A in the body. Also rich in dietary fiber – a medium sweet potato baked in its skin has 4 grams of fiber.
Sweet potatoes are typically available starting in the mid-to-late fall season in Bermuda. Select tubers with no blemishes or bruises and firm, tight skin. Sweet potatoes are best used within one week of purchase, but when stored in a dry, dark, cool place – they can last up to three or four weeks. Do not refrigerate. Serve them mashed, boiled, baked, pan-fried or oven fried.
