iti * “From page Pv = chefs and hometinakers. .° The rule at present is to “maximize the food experi- nice; iLit is pleasing and woks good... do it. The Lower Mainland, on the ‘crossroads of cuisine styles, is ,a mecca for chels and home: ‘nakers with ait adventurous raagination. Dozens of festaurants and hotel dining ‘rooms offer world class quali- Gy food (at reasonable prices) tothe consumers, -: The recipes this week are & modest sampling of ‘fusion cooking at its. best. Try. them, the results will be deli Method: Seleet 8-10 bam- boo or steel skewers. (I preter stainless steel, they are easy to clean and can be reused.) Cut the tenderloin into kebab-size pieces. You should have enough meat for 6 people. Skewer the meat pieces, Ina skilet sauic the green onions in a little oil until it starts to turn brown. Add all the other ingredients bring to a simmer for a few minutes. Coal. Brush this cool marinade on : the prepared skewered meats. Place in a square glass dish, cover and refrigerate 2-3 hours. If the weather cooper- ates barbecue the marinated meat on high heat, brushing: with che marinade, or broil in the oven ona non stick pan. The tenderloin should not be ‘overcooked. 2-3 sninutes on each side. Present at once, with rice and 2 romaine salad. Serves 6. Offers available while quent’ service is available in mest areas O,AC. Shipping end handling charge apalies.:Alow 7 days for delivery. ' *Personal shopping only. - Hazelnut Dressing 4-5 c. leituce torn, not cut 3-4 oz. enoki mushrooras, may be substituted by regu- lar mushrooms % c. finely chopped shaliot greens 2 medium red beil pepper % ¢. fresh hazelnuts (our B.C. crop is ready in fate September) Stilten Dressing: 4 c. crumbled Stilton cheese 6-7 Tbsp. very fine olive oil 3 Tbsp. Italian Balsamic vinegar 1-2 Tbsp. light soy sauce Salt and freshly ground pep- per to taste Method: This time of year I preter to roast our fresh B.C. hazelnuts. They are available for sale at roadside stands ire the Fraser Vallev. Find a good grower, and return year after year. Gently roast the hazelnuts in 2 mod: eratc.oven until golden, 10- 15 minutes. Remove, cool — and chop very tine. Mix all the dressing ingredients. Verify flavour. Ina nice serv ing bowt niix the salad ingre- dients. Drizzle on the dress- ing, sprinkic on the hazelnuts and toss. Present on chilled “salad plates. Serves 4-5 peo- ple. Mangoes with Checolate Sherbet 2c. boiled water 1 c. granulated sugar 12 oz. dark bitrersweet German or Swiss chocolate K<. cold strong coffee X orange or cofiee liquor i wp. rea! vanilla extract 3 medium-sized ripe man- goes juice of } lirae (no seeds) Method: For this decadent delight yc you need a homestyle electric ice cream machine. They are available, nor.inex- nsive, bur a wonderful itchen tool. Once you make r own Sherbet or ige- ¢ream the commercial brands are only second best (all of thent). Select a good size heavy saucepan, bring water and” sugar to boil and coc k unl the sugar dissolves. Cut rhe chocolate into very small pieces andi place into stainless steel bow]. Pour sugar and water on it, stir unt the chocolate has melted. Cool to room tempera- ture, add the coffee, Hquor and the vanilla, Stir well, Get ready for your ice cream machine. Follow manufactur: ets instructions. Once ready, scrape into a brawl with a lid ses fase Some restrictions apply. FLEXPAY is avaieble. on your TELUS phone bil on approved ctacit (OAC) only and put in the freezer. Peel the mangoes cut a dozen or so small cubes from best of the fruit flesh. Set aside. Place the rest of the mangoes (no seeds) into a blender. Add the lime juice, and process. smooth, Spoon the maago sauce onto the dessert plates. Place a scoop of the sherbet in the middie and garnish with mango cubes and rose- mary sprigs. d your questions on any culinary topics to: A Chet in Your Kitchen, PO Rox. 18627, Delta B.C, V4K 4V7. Or e-mail ta: .