71
Summer 2013
Escarpment Magazine
EPICURE
|
from the chef’s kitchen
4 golden beets (large)
1
⁄
3
cup good olive oil
1 sprig fresh rosemary
2 cloves fresh garlic (crushed)
2 cups organic red or black quinoa
5 cups water
Kosher Salt
Freshly Ground Pepper
2 large shallots.....minced
3 green onions....chopped
4 tblsp fresh lemon juice
1
1
⁄
2
tblsp honey
1
⁄
2
cup each Baby Kale, Wild Arugula and
Beet Greens (washed, stems removed)
1 cup chopped organic dehydrated plums
OR apricots
1
Preheat oven to 375
°
. Rub whole beets with olive
oil and place on baking sheet. Cover with foil and
roast for approx. 1.5 hours until done. Let cool, peel
and cut beets into wedges or dice.
2
In a saucepan, combine quinoa, garlic and rose-
mary with water. Add a generous pinch of kosher
salt and cook until done....approx. 15 minutes. Re-
move garlic if in chunks and rosemary sprig and dis-
card. Let cool and fluff quinoa with a fork.
3
Combine shallots, green onions, lemon juice, salt,
pepper, honey and approx. 1/3 cup of good olive
oil....whisk to make dressing.
4
Mix together quinoa with beets, add the plums and
greens then lightly toss with your dressing.....add
dressing in stages to taste.
|E|
Summer Quinoa Salad
6 fresh Halibut portions (approx. 6oz)
1 can organic light coconut milk
2
1
⁄
2
tbsp. natural Lemon Herb Seasoning (we rec-
ommend Salt Free Whole Spices) available at our
shop
3 tblsp freshly chopped flat leaf parsley
1 bunch fresh watercress
Kosher Salt
Pepper
4 tsp raw organic dehydrated coconut
2 cups raw shaved almonds
Coconut oil
1 tbsp. Hemp Spice
Fresh Lemon Wedges
1
Preheat oven to 350
°
on convection or fire up the BBQ
2
Combine coconut milk with 2 tbsp. lemon herb seasoning, salt and pepper...stir to
combine and place Fresh Halibut in to soak. Leave to sit for up to 2 hours.
3
Meanwhile mix together your almonds, coconut, hemp spice and remaining
1
/
2
tbsp. of seasoning.
4
Rub coconut oil lightly to thinly coat a parchment lined baking sheet.
5
Remove Halibut from Coconut Milk marinade and press all sides of Halibut into al-
mond mixture. Pressing hard to ensure all sides are covered. Leave skin side bare
and place skin side down on parchment paper.
6
Bake for approx. 12-14 min or until almonds are golden and fish is done
(cooking time may vary)
COOK’S NOTE:
If you prefer to utilize the BBQ , then lightly toast your almonds till
golden before coating fish.....simply place fish on foil the same way. Cook for about
8-10 minutes on medium heat checking frequently so as not to overcook.
|E|
Coconut, Almond and Citrus Crusted Halibut
fr om
Cul inary Designs...
Season Leone & Stacey Beesley
