TAN – The Afro News

Grilled Herb Cutlet with Oven Roasted Sweet Potato by Chef Honore Gbedze

Serves 4

Preparation Time 30 minutes

Cooking Time 30 minutes

INGREDIENTS

4 x 8 oz veal cutlets, bone in

1 teaspoon finely chopped fresh thyme

1 teaspoon finely chopped fresh rosemary

1 teaspoon finely chopped garlic

2 medium sweet potatoes

1 teaspoon olive oil

Ground coarse salt for seasoning

Ground black pepper for seasoning

2 large red onions

1 teaspoon honey

1 cup of red wine

METHOD

Season the cutlets with salt, pepper, garlic, thyme and rosemary. Let rest in fridge for 20 minutes.

Wash the sweet potatoes; do not remove the skin, place on oven proof baking pan and bake in 350° F oven for 30 minutes or until soft.

Peel and julienne the onion into fine slices. On low heat sauté onion in frying pan with olive oil until soft, add the red wine and honey, cook until liquid reduced.

Place the cutlets on the grill and flatten with a spatula to ensure that the meat closest to the bone is directly on the grill so that it cooks. Grill both sides for approximately 5 minutes each side.

Remove the potatoes from the oven and peel the skin. Slice into serving portions. Plate the cutlets, potatoes and caramelized onion compote and garnish with a sprig of rosemary.

Bon Appétit

Honoré Gbedze

Festive Holiday Brine Roasted Turkey by Chef Honore Gbedze

By Chef Honoré Gbedze

Preparation Time 20 minutes

Marinating Time 8 hours

Cooking Time 4 hours

INGREDIENTS

1 Turkey (15 – 20 pounds)

BRINE

12 litres of cold water or enough to cover the turkey

1 cup coarse salt

1 lemon, sliced in half

1 orange, sliced in half

4 bay leaves

3 cinnamon sticks

Handful of cloves

1 head garlic, cut in half across the cloves

METHOD

Combine all the ingredients for the brine in a container or large pot that can hold the turkey and water. Ensure the salt is fully dissolved. Add the turkey and refrigerate overnight.

Preheat oven to 350° F.

Remove turkey from brine and transfer to a roasting pan with a rack. Stuff turkey with the lemon halves, bay leaves, and cinnamon sticks used in the brine.

Cook turkey for 3 ½-4 hours, basting every 40 minutes or so. If any part of the turkey gets too brown towards the end of cooking, shield with pieces of tin foil. When the turkey is done, juices should run clear from the breast and the legs should pull away from the bird easily. Remove from the heat and let rest for 15 to 20 minutes before carving.

I recommend that the turkey be served whole to enhance the festive presentation and to showcase the bird.

Bon Appetit!

Baked Prawns & Mushroom Risoto by Chef Honore Gbedze

Serves 4

Time 25 Minutes

Ingredients

2 cups uncooked Risoto rice

1lb medium fresh prawns peel ed

4 cups fish or vegetable broth

2 tablespoons olive oil

1 tea spoon of butter

1/3 cup finely chopped shallots

1 medium red bell pepper cut into cubes

8oz sliced cremini mushrooms

2 garlic cloves, minced

1/2 cup dry white wine

1oz grated fresh Parmesan cheese

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

1/4 teaspoon freshly ground black pepper

Coarse salt

Method

Bring broth to a simmer in a medium saucepan do not boil. Keep warm on low heat.

In large saucepan on medium heat, melt butter and add oil and sauté the shallots, pepper, mushrooms, garlic and half of the prawns chopped, add the wine and stir constantly for 4 minutes. Transfer to a bowl and keep aside. Add the risotto to the saucepan and slowly add the heated broth and keep stirring for 5 minutes. Add the sautéed vegetable and prawn mixture to the saucepan and continue to stir constantly until liquid has evaporated, add the basil, oregano and cheese and stir well. Season with salt and pepper.

Divide and transfer the mixture into 4 oven safe ramekin dishes. Bake in oven for about 15-20 minutes in 320°F oven.

Sauté the remaining prawns in some oil and butter and use for garnish along with some carrot and scallion strings.

Bon Appetit

Beverley Oda minister of International Cooperation

FACING FORWARD EXCLUSIVE  ONE ON ONE WITH the Honourable Beverley J. Oda Minister of International Cooperation

By Honoré Gbedze

TAN: How would you describe the relationship between Canada and Africa in terms of International Cooperation? Continue Reading

Chiken Cordon Bleu Roasted Garlic white wine sauce by Chef Honore Gbedze

By Chef Honoré Gbedze

Preparation Time : 25 minutes

Cooking Time: 35 minutes

INGREDIENTS

4 medium boneless, skinless chicken breasts

4 slices smoked jambon (smoked ham, thinly sliced)

4 slices gruyere or Swiss cheese

1 egg beaten

1 cup of breadcrumbs

1/2 cup flour

Salt and pepper

1 head of fresh garlic, peeled and roasted

8 baby zucchinis

2 large potatoes, rectangular slices

1 cup white wine

1 cup whipping cream

1 teaspoon finely chopped shallot

1 teaspoon butter

METHOD

With a paring knife insert a whole in the centre of each chicken breast at the thickest end. Roll the ham and cheese together and insert into the middle of the chicken breast.

Season the chicken with salt and pepper. Coat the chicken first with flour, then with the egg and lastly the breadcrumbs. Line roasting pan with parchment paper and place chicken into roasting pan. Bake in 350°F oven for 30 minutes.

In a saucepan on low heat, sauté the shallots and roasted garlic with butter, add the wine, let it reduce to half the volume. Add the cream, season with salt and pepper. Keep stirring the sauce until it thickens.

Steam all the vegetables until tender. Place onto serving plates, add chicken breasts and top with garlic white wine sauce.

Bon Appetite!

The Necessity of Integration into Community

FACING FORWARD  : At times we might think someone will give us the answer or make things perfect. In reality, there is rarely an instant and simple solution. One such critical situation requiring focus is the African community’s continuous struggle to fit in, to find ourselves fully integrated into Canadian society and to take full advantage of what our new home has to offer economically, politically and socially. Continue Reading

Summer Style Grilled Organic Sockeye Salmon Steak by Chef Honore Gbedze

Preparation Time

: 15 minutes  – Cooking Time : 15 minutes    Serves : 4

Continue Reading

Senator Yonah Martin, Minister Jason Kenny, Randy Kamp, MP

By Honoré Gbedze, The Afro News, Vancouver : At a round table meeting with Minister Jason Kenny on Tuesday, July 19, 2011 which took place in Vancouver, Minister Kenny started the meeting by introducing some of his guests that were from various government bodies around the Province. Continue Reading