Taste of Thursday – Chef Taryn Wa of Savoury Chef Foods

 South East Asian-Inspired Spot Prawn Dumplings     Ingredients Dumpling Filling 1 lb live spot prawns ½ tsp ginger, minced ½ tsp garlic, minced 3 tbs coconut milk ½ piece Thai chilli 1 tsp palm sugar 3 tbs fish sauce ¼ tsp cornstarch ½ tsp cilantro stems, minced ½ tsp green onion, minced ¼ lime, zest and juice salt … Read more

Taste of Thursday – Chef Taryn Wa of Savoury Chef Foods

Ling Cod with Clams     Oven roasted line caught ling cod with kale, clams, dry cured chorizo, cherry tomatoes, potatoes and a marinated fennel salad Yield: 4 serving Ingredients Cod 1.5 lbs ling cod, cut into 6 oz portions 1 tbs vegetable oil salt to taste Chorizo and clams ¼ c extra virgin olive … Read more

Curry Cup returns to Vancouver

Vancouver’s Curry Cup Returns Tickets Now on Sale for The Chefs’ Table Society of BC 2015 Curry Cup The News The much-awaited second annual Curry Cup competition presented by the Chefs’ Table Society of British Columbia  returns as eight acclaimed BC chef teams compete for the ultimate Curry Cup Championship on March 3, 2015 at the Heritage Hall … Read more

Taste of Thursday – Chef Taryn Wa of Savoury Chef Foods

Roasted Carrot Salad   Cumin roasted baby carrots with orange segments, frisée, cilantro, yogurt & toasted pistachio nuts Yield: 4 servings Ingredients 2 bunches baby carrots 4 tbs extra virgin olive oil 1/2 tsp ground cumin 1 tsp kosher salt 1 pinch ground black pepper ½ a lemon 2 tbs cilantro leaves 1 head frisée … Read more

Taste of Thursday with Chef Taryn Wa of Savoury Chef Foods

Beef Ribeye & Braised Cheek     Roasted beef ribeye and braised beef cheek, creamy potato purée, glazed heirloom carrots, and chimichurri Yield: 4 servings Ingredients Beef Cheeks and Jus ½ lb beef cheeks small pinch salt 2 tbs vegetable oil 1 small carrot, cut into chunks 1 stalk celery, cut into chunks ½ an … Read more

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