Stonewall Estates Charity Event
September 8th, 2022
Niagara’s most popular fundraising event TASTE of Hospice Niagara is bigger, better, and more delicious than ever before, in partnership with The Secret Chef. Get ready to treat your tastebuds to an exquisite cuisine experience as The Secret Chef demonstrates and serves three of his very-own, handcrafted recipes!
This event features three innovative, self-developed dishes inspired by The Secret Chef’s 2+ decades of experience at popular and haute cuisine establishments all across Ontario. This selection includes vegan-friendly offerings for those with dietary allergies and preferences. Catch this event at Stonewall Estates!
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Stonewall Estates - 4209 Eleventh St, St. Catharines, ON L2R 6P9
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8pm on September 8th, 2022.
The Secret Chef Recipes
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2pc Duck Breasts
1 tablespoon cracked black pepper
1 tablespoon crushed Coriander seeds
50g butter
1 spring of thyme
2 cloves of garlic
Salt, to taste -
1) Trim off excess fat and silver skin.
2) Score the fat side in a crisscross pattern, not the meat.
3) Mix black pepper, coriander and salt together and mix in with the Duck breasts.
4) Put the Duck breasts in a zip lock bag and leave in the fridge for 2 to 3 hours
5) Take the Duck out of the fridge and rinse in cold water to take exterior seasoning out.
6) Pat dry with a paper towel and leave the Duck on a paper towel in a fridge for 20 minutes to fully dry out.
7) Put the fat side down of the duck on a cold cast iron pan and start to heat the pan at low heat.
8) As the fat starts to render, turn the pan up to medium low and move the Duck around to make sure the fat side is evenly touching to the cast iron pan.
9) As the fat side starts to caramelize and turn Gold brown color, turn up the stove to medium heat and start to cook the meat sides evenly.
10) Once all is seared on all sides, rest the meat on a resting rack with the fat side up for 15min at room temperature.
11) When you are ready to serve, add the butter to the pan with the Duck fat along with the 2 cloves of garlic crushed and heat up to medium high heat.
12) When the butter starts to heat up and turn frothy add the thyme and the Duck breasts and baste with the butter for about 1 to 2 minutes.
13) Put the Duck back to the resting rack for 30 seconds to let all the juices settle in.
Slice and serve.
EGGPLANT MOJU
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500g eggplant
25g Chopped onion
½ teaspoon Chopped green chili
1½ teaspoon Chopped garlic
½ teaspoon Chopped ginger
¼ teaspoon ground cloves
2" pc cinnamon stick
1pc cardamom
¼ cup coconut cream
⅛ teaspoon turmeric
1½ ground brown mustard seeds
¼ teaspoon cumin seeds
¼ teaspoon fennel seeds
½ teaspoon chili powder
1 teaspoon coriander powder
4 teaspoon jaggery or brown sugar
100g coconut vinegar or white wine vinegar
½ teaspoon tamarind ( optional)
Salt, to taste -
1) Cut the eggplant into 1" cubes. Rub with salt and let it sit for 30 minutes in a fridge.2) Take the eggplant out of the fridge and rinse with cold water.
3) Pat dry and leave the eggplant on a paper towel to dry out.
4) Heat oil up to 350f in a deep pot and fry the eggplant till light golden brown color.
5) In a different pan heat up oil 2 teaspoon oil and add onion, ginger, garlic and cook for 2 minutes.
6) Then add everything except eggplant to the pot and cook until it is cooked down to a syrup.
7) Fold in the fried eggplant and turn off the heat. Let the mixture sit for 30 minutes before serving.
Lasts up to 30 days in the fridge.
SPAGHETTI SQUASH & COCONUT TEMPER
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2 cup roasted spaghetti squash
½ cup fresh scraped coconut
¼ teaspoon brown mustard seeds
1 sprigs curry leaves
¼ teaspoon turmeric
¼ teaspoon cinnamon power
½ teaspoon chili flakes
Oil
Salt, to taste -
1) Heat the oil up, add the mustard seeds and let them pop.2) Add in the curry leaves and fry for 30 seconds.
3) Add in the squash followed by the coconut and some salt.
4) Mix in the rest of the spices and cook at medium heat for 5 minutes.
ROASTED DUCK BREAST