About the Book
John Bishop, Dennis Green and Dawne Gourley are owner, head chef and pastry chef of Bishop’s Restaurant in Vancouver. They are renowned for their love of fresh, organic, local produce and sustainable seafoods found in their community and surrounding area. Fresh brings together more than ninety award winning recipes along with some stories behind the ingredients, where they come from, how they are harvested and who nurtures them as they grow. Bishop has found and works along with local farmer, Gary King who supplies his restaurant with stories and ingredients for his restaurant.
“I hope these recipes and the stories that accompany them will give you a real sense of being in the garden a feeling of being energized an inspired to create your own delicious dinners by using fresh and locally grown ingredients.” John Bishop
I love cookbooks from creative and artistic chefs who know how to build a plate; full of flavours and beautiful colours. I am so tempted to board the nearest plane, this time to Vancouver and seek out Bishop’s restaurant. How I wish we had the luxury of a totally local-inspired gourmet restaurant here at home who also has their own cookbook. The recipes are relatively easy to follow and understand. There are a variety of meat dishes from seafood to venison, all with informative synopses and tips. There are too many dishes to feature just only one. Among the mouth-watering descriptions, one can find Tempura Zucchini Blossoms with Dungeness Crab, Mascarpone Cheese and Tomato Vinegrette, or Barbecued Leg of Local Lamb with Mint Sauce, a dish for Chicken Breast with Fresh Bread Crumbs and Lemon, as well as Chicken Burgers with Sunflower Seeds, Cilantro and Ginger and an accompaniment of Beet Ketchup. Towards the back of the book Roasted Tomato Soup with Sage and Apple Biscuits sounds irresistible as well as Braised Rabbit with Red Wine and Bay Leaves. The narratives along with the recipe surely satisfies the readers pallet, yet invites the one to go one step further, and try the recipe for them self.
It was extremely hard to choose only one recipe to feature from this book. I was torn between so many of them, so decided at the toss of a coin to select this recipe for your eyes to enjoy from Fresh: Seasonal Recipes Made With Local Foods,
CHICKEN BURGERS WITH SUNFLOWER SEEDS, CILANTRO AND GINGER
Chicken burgers are a lot lighter tasting than beef burgers, These one use Asian herbs and spices for lots of added flavour and sunflower seeds for a healthy crunch. Make sure the burgers are thoroughly cooked if you barbecue them. Serve with a tossed salad of mixed greens and watercress. Serves 4
- 2 large free-range chicken breasts, boneless and skinless and coarsley ground (1 1/4 lb.)
- 3 Tbsp husked sunflower seeds
- 1/4 cup chopped green onions
- 1 tsp grated ginger
- 1 Tbsp chopped cilantro
- 1 Tbsp soy sauce
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/4 cup mayonnaise
- 1 tsp wasabi paste
- 4 hamburger buns, sliced in half
- 1/2 cup alfalfa sprouts
- 2 Tbsp pickled ginger
Line a baking sheet with parchment paper. Place chicken, sunflower seeds, green onions, ginger, cilantro and soy sauce in a large bowl and mix by hand until well combined. Place a 4 inch ring mould or cookie cutter into the baking sheet. Spoon enough of the chicken mixture into the mould and fill it 1/2 inch full. Repeat until you have 4 equal rounds. The burgers can be covered and refrigerated for up to 3 hours.
Preheat the barbecue to high heat. Just before grilling, brush burgers with olive oil and season with salt and pepper. Reduce the heat to medium and grill burger for 5 to 6 minutes per side. Check for doneness with a meat thermometer: the internal temperature of the meat should be 160 degrees F.
If you prefer, these burgers can also be fried. Preheat a frying pan on medium heat and then add 2 Tbsp of oil. Place the burgers in the pan and cook until the bottoms are browned, 4 to 5 minutes. Turn them over and continue cooking until they are firm to the touch, another 5 to 8 minutes.
In a small bowl, combine mayonnaise and wasabi paste. Set aside.
Gently toast hamburger buns on the grill. Spread each half with some of the wasabi-mayonnaise mixture, then place a hot hamburger on the bottom half of each bun. Top the burgers with 1 Tbsp alfalfa sprouts, a dollop of beet ketchup, a few slices of pickled ginger and the top half of the bun.
As always, this week, in order to qualify to win this beautifully photographed cookbook with exquisite recipes, you will need to leave a comment. This week I am asking you to give me one of your favorite kitchen tips that you wish you’d always known.
The winner of Fresh: Seasonal Recipes Made With Local Foods by John Bishop, Dennis Green and Dawne Gourley will be announced August 25th, and the winner can pick up the copy on August 26th’s delivery day. Good Luck!
If in the event you are unfortunate and do not win this issue, you may purchase it from your local bookstore or online through, #mce_temp_url#
Our winner this week is Sarah. Have fun with this book Sarah. I know you will enjoy entertaining with this one!