Ingredients:

6 cups                                       Butternut Squash (peeled and cubed)

2 cups                                       Yellow Onions (diced)

6 cloves                                    Garlic

3 tbsp                                        Ginger (fresh)

4 lts                                            Chicken Stock

2 cans                                       Coconut Milk

1 cup                                          heavy cream

1tbsp                                         Cinnamon

1tsp                                            clove (ground)

1tbsp                                         chili flakes

Method:

1. In a medium stock pot put the squash, onions, garlic, ginger, stock and coconut and spices
2. Put over medium high heat and bring a slight boil
3. Let simmer for 30 minutes and puree
4. Add cream and let simmer
5. If soup is too thick add water to thin out
6. Season with sea salt and fresh cracked pepper
7. ENJOY!!!!!!!

Chef Stuart Klassen, Delta Grand Okanagan

Ingredients

4 diced chicken thighs

Method

Marinate chicken over night with tandori yogurt paste, 1 lime juice and zest. Next day, cook chicken on a sheet pan in a hot oven till cooked and charred.

In sauce pot, add butter and a little vegetable oil. Sauté onions until soft. Add tomato paste, cook it out, but be careful not to burn it. Add curry paste, sambal and honey. Add diced tomatoes, a bit of the tomato juice, lime juice and cream. Bring to simmer. Add cooked chicken. Bring to simmer.( 15min) Add chopped cilantro.

Ingredients:
• 2 chicken breasts, cut into chunks
• 2 tbsp vegetable oil
• 2 tbsp butter
• 1 onion, chopped
• ¼ tsp cinnamon
• 1 tsp garlic, crushed
• 1 tsp ginger, crushed
• ½ tsp ground turmeric
• 1 tsp chilli powder
• 2 tbsp ground almonds
• 220 g can of whole peeled tomatoes
• 1 tbsp tomato paste
• 1 tbsp natural yoghurt
• 2 tbsp fresh coriander or spinach, chopped
• salt
• pepper
• 1 large frying pan
• 1 spoon
• 1 tray
Method:

1 Begin by seasoning the chicken with a generous sprinkling of salt and pepper
2 Using a large frying pan, heat the vegetable oil and add the chicken
3 Fry the chicken for 3-4 minutes until it turns a golden-brown colour
4 Take the chicken out of the frying pan and put it aside
5 Use the same frying pan to melt the butter
6 Add the onion and cinnamon and fry together in the pan
7 At this point, add the crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir all of the ingredients together and mix thoroughly.
8 Bring the ingredients to a boil and stir for 4-5 minutes. Season with salt and pepper to taste.
9 Put the chicken back into the pan and combine with the other ingredients.
10 To compliment the dish, add the coriander (or fresh spinach if you prefer) and mix with the sauce

Ricardo’s Restaurant, Kelowna, B.C.

A winning combination of a licorice liqueur and seafood. The subtleness of the Pernod liqueur melts with the cream to create a dipping sauce for the heavens here. Get that artisan bread out and dig in. Pernod is the French version of a liqueur made with anise. You can substitute sambucca, ouzo or anisette liqueurs, but I find they’re not as subtle as the Pernod. We must give the French credit here.

Serves 2

Ingredients
10 large prawns peeled & deveined (no smaller than 21-25 count)
20 small popcorn shrimp (optional but recommended)
4 mushrooms sliced
1 small shallot minced (sub red onion) approx 2tbs of minced onion
1oz. white wine
1tsp minced garlic
1tbs butter or margarine
2oz Pernod liqueur (substitute sambucca or ouzo)
1oz. heavy cream
Parley, chilies, s&p to taste
2tbs chopped roma tomatoes

What to do
In a non stick frying pan on medium high heat, sauté seafood, mushrooms & shallots with the white wine.
Add butter, garlic and spices, and cook for about 1 minute
Add liqueur and prawns will flame. Cook for 1 minute.
Add cream, reduce by half until you have a creamy sauce
Serve in a bowl & top with fresh tomatoes

Ricardo’s Restaurant in Kelowna

What you’ll need:
4 slices fully cooked pancetta (substitute regular bacon)
225g spaghetti ( ½ pkg cooked al dente)
3 sliced mushrooms
1 small shallot( substitute red onion), sliced
1 tbs capers
1 tsp anchovy paste
6 to 8 kalamata olives (pitted and sliced)
1 ripe roma tomato, diced
1 tbs of butter
1 tsp minced garlic
1/4 cup tomato sauce
extra virgin olive oil
chili flakes

What to do:
In a pan, sauté mushrooms, shallots, garlic, olives, anchovy and
capers with a splash of white wine. Add butter, chilies and tomato sauce.
Simmer for 2-3 minutes.
Add cooked spaghetti and toss with olive oil, turning heat to low-medium. Just before serving, add Roma tomatoes.