[Sunday Dinner] Lamb and chanterelle casserole

SaskMade Marketplace would like to welcome the esteemed Chef Simon of Simon's Fine Foods in Saskatoon for a new post series here on our blog. Sunday dinners have become a rare and treasured time for families to make time for each other, make meals to remember, and make memories to last a lifetime. Chef Simon will be bringing you inspiration and instruction for your own Sunday meal, using local Saskatchewan ingredients and European inspiration.

One of my favourite products in summer is a great Saskatchewan resource, the amazing Chanterelle! Chanterelles have a very short season so this is the time to get your fix of these delicious yellow fungi. Keep them in the fridge in a brown paper bag for up to two weeks and just before you want to use them fill a bowl with cold water, trim the stem and dunk the mushrooms under a few times to get rid of any grit/leaf material then use straight away. The combination of wild mushrooms and lamb is perfect for the cooler summer evenings.

Ingredients

• 8oz Chanterelles trimmed and washed (SaskMade)
• 1 packet ground lamb (SaskMade)
• 2 tbsp chopped parsley
• 1 tbsp chopped mint
• 2 tsp chopped thyme
• 2 tbsp mustard (SaskMade)
• 2 shallots diced
• 1 large clove garlic chopped (SaskMade)
• 8oz baby carrots sliced (SaskMade)
• 1 pint chicken stock
• Salt & pepper
• Cornstarch to thicken

Method

• In a casserole dish place the carrots, mushrooms, shallots, garlic.
• Place the lamb into a bowl and add the parsley, mint, thyme and mustard mix well and season with salt and pepper
• Make into golf ball size balls and place on top of the vegetables.
• Pour on chicken stock and cover with a lid.
• Bake in a preheated oven 365F for 45 minutes.
• Strain off the liquid and thicken with cornstarch then pour back over the lamb.
• Serve over rice/potatoes/pasta.

[Sunday Dinner] BBQ Cedar Plank Trout, Wild Rice & Pickled Salad

SaskMade Marketplace would like to welcome the esteemed Chef Simon of Simon's Fine Foods in Saskatoon for a new post series here on our blog. Sunday dinners have become a rare and treasured time for families to make time for each other, make meals to remember, and make memories to last a lifetime. Chef Simon will be bringing you inspiration and instruction for your own Sunday meal, using local Saskatchewan ingredients and European inspiration.

SaskMade is just oozing product right now, and to be honest this blog was a hard one to decide on. There are so many choices on the shelves but I went with some local trout, wild rice and veggies…my way!

BBQ season is in full flow and to make a change from the usual steak or chicken, try cooking some trout. Planked fish is a great way to make a meal for a small group with little clean up involved. On top of that, the plank imparts a lovely smokiness.

Trout is a fish which requires a variety of strong flavours that can cut through the richness. I added the brown sugar for some sweetness and the light pickling of the vegetables is a crisp, refreshing addition.

This recipe uses trout but of course if you happen to be at the lake and catch a pickerel or two, this would be the perfect way to cook them next to the water!

SaskMade Shopping List

• Wild West Steelhead Trout Fillet
• Floating Gardens Fresh Dill, Mint
• Floating Gardens Fresh Tomatoes
• Floating Gardens Fresh Chard
• Grandora Gardens Mini Cucumbers
• Golden View Colony Fresh Radishes
• Northern Lights Wild Rice

 

>> Planked Trout <<

Ingredients

• Cedar plank
• 1 trout fillet
• 1 tbsp chopped fresh dill
• 3-4tbsp soft brown sugar
• Salt and pepper

Method

Soak the plank in water for at least 30 minutes

Place the trout on the plank, season with salt and pepper then sprinkle the fresh dill and brown sugar over.

Light one side of the BBQ on a medium high heat, around 350F, then place the plank on the opposite side and close the lid.

Cook for about 25 minutes then increase the heat to lightly caramelize the sugar.

 

>> Pickled Veggies <<

Ingredients

• 3 baby cucumbers
• 6 radishes
• ½ basket tomatoes
• 3 tsp fresh chopped dill
• 1 tsp fresh chopped mint
• 4 tsp sugar
• ½ tsp salt
• ½ cup white wine vinegar
• ½ cup water
• ½ cup white wine

Method

Mix together the wine, vinegar, water, sugar, salt, dill and mint.

Thinly slice the cucumber and radish, add to the vinegar mixture and let pickle for an hour. Cut the tomatoes in half, add to the vinegar and allow to sit for 10 minutes.

Drain and serve.

>> Wild Rice <<

Method

Cook the wild rice for about 40 minutes, until tender. When the rice is almost finished cooking, get a sauté pan and add a tablespoon of butter and a tablespoon of canola oil. Sauté the chard until tender then add in the wild rice. Season with salt and pepper and the juice of ½ lemon or to taste.

This is a great little dish and it will taste even better with a glass of chardonnay or Sauvignon Blanc.