- Wednesday, August 18, 1893 ~- North Shore News

Wild berry compote creates true gourmet dis

From page 41

surprise for grilled fish. Serves
four.

46-02 (1715p) Fresh halibut fillets
Olive Oil

Fresh lemon juice

Salt and pepper

Rock salt

Y: cup (125 mL) sprouted mustard
seeds

E Tbsp (15 mL) fresh lemon juice
Pinch brown sugar

2 Tbsp (25 m1.) olive oil

1 medium onion, minced fine
Edible flowers (aptional garnish)

To: sprout mustard seeds:
Sprinkle % cup (125 ml.) whole
mustard seeds over a moistened
cheesecloth (or paper towel) lined
tray.

Cover with another moistened
cloth and place tray in a warm,
darkened corner for several days
(make sure cloths are kept moist),
until seeds have sprouted.

To prepare halibut fillets, brush
with olive oil and lemon juice, and
season with salt and pepper on
both sides. Place fillets on hot,
oiled grill and cook 3-4 minutes
per side, taking care not to over-
cook.

44 Corbett’s trip is
an excursion into
the magnificent and

remote Kyuquot

OP

wilderness .

Season with rock salt as fillets
come off the grill.

Meanwhile, prepare dressing by
combining sprouts, lemon juice,
sugar, olive oil and minced onion.

Spoon dressing over each hot
fish fillet, garnish with edible
flowers (if desired), and serve at
once.

OUTBACK FLATBREAD WITH
WILD ONION AND MINT
Chef von Wieser usually prepares
his flatbread with chopped olives
and basil, but adapted his recipe

to feature wilderness ‘‘finds’’

This version has wild onion and
mint as the flavors, typical of the
bounty of Vancouver Island’s west
coast. Serves 4-6.

2-% Ibs (1.125 kp) bread flour

2 tsp (10 mL) salt

% cup (60 mL) minced wild mint
Y% cup (125 mL) finely chopped
onion

3 oz (90 g) yeast

2 cups (.SL) water, lukewarm

2 Thsp (25 mL) oiive oil

Olive Oil

Rock sait

In a large bowl, combine flour
and salt. Add the minced mint
and chopped onion.

Combine yeast and lukewarm
water until yeast is softened.

Add yeast mixture and olive oil
to the flour mixture. Mix until
smooth,

Knead bread dough several
minutes until smooth and dough
no longer sticks to the bowl, ad-
ding a bit more flour if needed.

Cover dough with a dry cloth,
set in a warm spot (beside the
campfire is ideal} 15-30 minutes
until double in bulk.

Punch dough down. Form into
2-3 ounce (50-75 g) portions.

Roll each portion into a free-
form round, about 4 inch (5 mm)
thick.

Brush with olive oi! and grill
each flatbread 3-4 minutes per
side directly on grill or in a large
cast-iron skillet, until golden
brown on both sides.

Remove froin gril]. Brush each
Matbread with olive oi! while hot,
and sprinkle with rock salt.

Serve warm,
CAMPFIRE BAKED APPLES
WITH

WILD BERRY COMPOTE

Baked apples done on the grill
are the ideal campfire dessert.

This version is filled with al-
mond paste, cinnamon and golden
raisins, wrapped up in aluminum
foil, and baked right on the grill
while dinner is being enjoyed.

A wild berry compote makes
this dessert a true gourmet dish.
Serves four.

4 apples (Golden
Granny Smith)

Delicious or

4° Thsp (50 mi)
(prepared ulmond paste)
2 Thsp (5 m1.) grated lemon rind
Generous pinch cinnamon
Lemon juice

marzipan

“2 cups (500 mL) ovixed wild ber-

ries (blueberries, raspberries,

blackbervies, ete.)

2 Thsp (25 mL) brown sugur,

packed

1 Thsp (15 mL) fresh lemon juice
Core apples. Loosely combine

almond paste, raisins, lemon rind

and cinnamon to taste.
Pack centre of cach

Joosely with mixture.

apple

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Set each tilled apple on double
layer of aluminum foil. Squeeze
some fresh lemon juice over each
apple,

Gather foil up around each ap-
ple, twisting top of foil “bundle”
to seal tightly.

Place apples, upright, on medi-
um-hot grill.

Cook 45-60 minutes, or until
apples are tender and softened
when pressed.

Remove apples and set aside 35
minutes to cool slightly,

Meanwhile, prepare the berry
sauce. Combine berries, brown

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* Lo

sugar, and | Tbsp (15 mL) lemon
juice in killer,

Heat on grill 5-6 minutes until
berries just release their juices and
mixture is bubbly. Set aside,

To serve finished dessert, divide
sauce onto each plate, Unwrap
apples, and serve on top of sauce.

Serve both apples and sauce
lukewarns tor best flavor, (Sauce
may be spooned over baked apples
in individual bowls, as well),

Note: Marzipan is available with
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