Breakfasts . Starters . Dinner . Desserts . Jams

2. In a second bowl, mix bell peppers, green onion, hot banana peppers, chili flakes and 1 tbsp./5 mL of oil. Season with salt and pepper. Set aside.

3. In a large skillet, heat 1 tbsp./15 mL of oil over medium temperature. Remove marinated chicken pieces from marinade and cook in hot skillet for 5 - 7 minutes or until white throughout meat.

4. In a small sauce pan, pour in marinade and cook over medium heat for 7 - 10 minutes or until it has reduced in volume by half.

5. Place half of pepper mixture in centre of each plate. Cover with cooked chicken and drizzle hot raspberry sauce on top.

6. Garnish with extra raspberries.7. Enjoy this delicious dish with someone special!

Make ahead: Marinated chicken and bell pepper mixture can be prepared a day ahead, covered and refrigerated.

Freeze: Not suitable.  back

2. Rub cayenne powder over tenderloin. Cut into ¼-inch round strips.3. Cook in hot pan for 3 to 5 minutes or until slightly golden. Remove from pan and keep warm.

4. Add onions into skillet and cook for 5 to 7 minutes or until lightly golden. Add garlic and cook for 1 minute.

5. Stir in zucchini and corn and cook for 3 to 5 minutes or until zucchini become slightly soft.6. Mix in Tabasco and raspberries and gently stir. Cook for 2 minutes.

7. Spoon vegetable mixture into two bowls, top with warm pork strips and garnish with cilantro sprigs.

Make ahead: Cayenne-rubbed pork tenderloin can be prepared a day ahead, covered and refrigerated.
Freeze: Suitable.
Notes: For extra heat, substitute cayenne with chili powder.

“The sweetness of the raspberries matches perfectly the spiciness of the Tabasco. The cayenne-rubbed pork raises the heat scale a level or two.” - Gurth Pretty, the adventurous chef - back

1. In a non-metallic bowl, combine raspberries, red onion, jalapeño, garlic, cilantro, sugar, lime juice and zest. Cover and refrigerate for 1 hour.

2. In a large sauce pan, cook vermicelli noodles in boiling water, following manufacturer’s instructions. Drain and toss with raspberry salsa mixture.

3. In a large skillet, heat oil over medium-high temperature. Cook shrimp for 2 - 4 minutes or until pink throughout.

4. Divide noodles amongst four bowls. Top with bean sprouts, peanuts, celery, snow peas and sizzling shrimp.

Make ahead: Raspberry salsa can be prepared a day ahead, covered and refrigerated.
Freeze: Not suitable.
Note: Dish can either be served cold, hot or at room temperature.  back

Will require Pork, or Wild Boar (a strong flavored meat) 100 - 1 oz pieces
 
Heat oil ­ add onion and garlic and slowly cook until lightly carmelized.
Add raspberries and juniper berries ­ cook until berries soften.
Add remaining ingredients and simmer for 30 minutes.
Puree and pass through sieve.
Can be finished with butter if desired.  back

1 lb.

veal loin roast

2 tbsp.

olive oil

6

sundried tomatoes, drained & cut into strips

½ cup

light olive oil

6 tbsp

raspberry vinegar

2 tbsp

raspberry concentrate

Mint leaves & fresh raspberries for garnish

2

medium sized yellow squash

2

medium sized zucchini

2

tbsp butter

Rub veal roast with 2 tablespoons of olive oil.

Roast in a reheated 400-º F oven for 25 minutes. Let cool to room temperature.

Chill, if desired. Slice veal as thin as possible and arrange slices on individual serving plates. Sprinkle tomato strips over meat.

Whisk together olive oil, raspberry vinegar and concentrate. Drizzle over veal. Add fresh mint leaves and fresh raspberries to decorate each plate.

As an optional side dish, clean and slice a yellow squash and zucchini into 2 inch x ½ inch pieces. Sauté 1 clove of fresh garlic in 2 tablespoons of butter for 1 minute. Add the zucchini and squash and continue to sauté for 3 or 4 minutes until tender. Add salt and pepper to taste. Serve immediately.  back