Localvore: Final Recipe Submission Form (Selkirk Comp)

“RA²”

From Lord Selkirk Regional Secondary Comprehensive

Interlake Surf ‘n Turf

Pan seared pork tenderloin, breaded pickerel cheeks, Cavena Nuda pilaf, parsnip puree, Saskatoon berry pan jus

* = local ingredient

Pork tenderloin with Saskatoon berry pan jus

Ingredients

*1pork tenderloin (from the side of Ian Smith’s pork)

TTsalt & pepper

*1Tablespoon canola oil

*½cup pork stock (from the side of Ian Smith’s pork)

*½cup saskatoonberries

*1/2cup microgreens

Procedure

• Clean the silverskin from the tenderloin and season w/salt & pepper
• Heat canola oil in pan until it shimmers
• Add tenderloin and brown evenly on all sides
• Transfer tenderloin to pie plate and place in 350F oven for 10 minutes or until thermometer registers 140F. Remove from oven when done and cover loosely with foil.
• Meanwhile, sauté the silverskin in the same sauté pan for 5 minutes, then add the pork stock and simmer for 10-15 minutes to extract the flavour from the silverskin
• Remove the silverskin and discard
• Reduce down the pork stock about halfway – it’ll thicken up a bit
• Season it with salt & pepper and add the saskatoonberries & any juice from the tenderloin roasting pan.
• Slice tenderloin and arrange on two dinner plates. Sauce it with the saskatoonberry pan jus and top the tenderloin with a little microgreens for color

* = local ingredient

Cavena Nuda pilaf

Ingredients

*1tablespoon Canola oil

*½cup Cavena Nuda (soaked in cold water overnight)

*¼onion, finely diced (Peak of the market)

*2sliced mushrooms (Money’s)

¼cup white wine (optional)

*1-2cups pork stock, hot (from the side of Ian Smith’s pork)

TTsalt and pepper

Procedure

• Heat oil in sauté pan until it shimmers
• Add onion and sauté about 2-3 minutes
• Add mushrooms and sauté another 2 minutes
• Add Cavena Nuda and stir to coat with oil
• Add wine, stir and allow it to absorb
• Add 1+1/2 cups stock, stir.
• Transfer Cavena Nuda to small container, cover, place in 350F oven
• Check after 25 minutes – it may need more liquid.
• Check again, when ready, season with salt & pepper before service

* = local ingredient

Parsnip puree

Ingredients

*2parsnips, peeled and diced

*3cups water or veggie stock

TTsalt & pepper & nutmeg

¼cup cream (optional)

1-2 TBSP butter or margarine

*2very thin slices of parsnip – sliced on a bias for an oval shape

*½ cup canola oil

Procedure

• Bring diced parsnips to a boil in water or veggie stock
• Allow to simmer until tender
• Drain, reserving water
• Puree with wand mixer or food processor
• Return puree to saucepan – low heat
• Add parsnip-water or stock to thin down the puree until it’s the consistency you want. A little butter adds a wonderful flavour. You can use cream instead or part stock and part cream. It must be a bit thicker than a sauce but not like mashed potatoes
• Season with salt & pepper, cover and keep warm for service
• Heat canola oil in a small pan until it shimmers (same pan as pickerel cheeks will be fried in)
• Add the 2 thin slices of parsnip and cook until golden-brown and crispy
• Season w/salt and pepper
• Plate parsnip puree with pork, pickerel and wild rice and stand a slice of crispy parsnip upright in the puree on each plate

* = local ingredient

Pickerel cheeks

Ingredients

*4-6pickerel cheeks (from a commercial fisher in Selkirk)

*¼ cup flour (Prairie Flour Mills – Elie, MB)

*1egg (Waldner’s Farm) plus ¼ cup water

*¼cup bread crumbs (Upper Crust Bakery – Selkirk)

TTsalt & pepper

*½cup canola oil

Procedure

• Trim pickerel cheeks if necessary and season with salt & pepper
• Dip in seasoned flour, then beaten egg/water and then in breadcrumbs
• Heat oil in sauté pan until it shimmers
• Add pickerel cheeks and brown lightly on each side – probably about 5 minutes
• Drain well and plate with the pork tenderloin