Summer Stuffed Organic Morel Mushrooms by Chef Honore Gbedze

By Chef Honoré Gbedze

INGREDIENTS

8 big organic Morel mushrooms ,8 big fresh prawns ,1 medium shallot ,1 table spoon grated gruyere cheese Salt /pepper, 1 teaspoon fresh chopped parsley ,1 teaspoon of fine chopped garlic ,1 tablespoon of white flour ,1 egg beaten ,2 teaspoons bread crumbs ,1 teaspoon of butter ,1 tablespoon olive oil

METHOD

Wash and clean the morel mushrooms very well. Remove prawns from the shell and chop very finely. Mix the prawns with the garlic, parsley and shallot.

Season the prawn mixture with salt and pepper and the gruyere cheese, mix together Fill the morel with the prawn mixture.

Place flour in bowl and lightly flour the morel, dip it in beaten egg and then coat lightly with bread crumbs.

On low heat, heat oil and pan fry the stuffed coated morels for 5 minutes. Transfer to oven safe dish, spread with butter and bake in a 350˚F oven for 10 minutes.

Dress your plate and serve.

Bon Appétit

NB : to clean the morel mushroom make sure to soak it in salt water for about 25 minutes.

Four Beans Casuley with Marinated Charcoal Grilled Lamb Sirloin By Chef Honore Gbedze

Preparation Time: 40 minutes plus overnight

Cooking Time : 2 hours

INGREDIENTS:

4 x 8oz lamb sirloin

½ cup each of navy beans, pinto beans, borlotti beans, cannellini beans, green beans, 6 whole peeled baby carrots, 4 medium shallots ,1 medium white onion – chopped,3 medium skinless fresh tomato chopped (tomato concasse) Sprig of fres thyme,rosemary, parsley,1 table spoon of chopped garlic,1 tea spoon of chopped ginger,6 fresh or 2 giant oyster mushrooms,1 tea spoon of tomato paste,1/2 cup of olive oil,Fresh green onion for garnish,Course salt & crushed peppercorn,1 cup of white wine

METHOD :

Soak all the dry beans overnight in big bowl filled with water.

Rinse the beans with a lot of cold water and make sure the beans are clean. Place water in a big pot and bring to a pre-boiled point drop your beans into the hot water and cook for approximately 4 hours.

Marinate the lamb with the chopped garlic, ginger, fresh rosemary, thyme, drop of olive oil and let it sit for 30 minutes.

In a big pot add the olive oil, sauté chopped onion and whole shallots, sliced in half mushrooms, add tomato paste, white wine and the tomato concasse. Add cooked beans, carrots, season with salt and pepper and let simmer for about 30 minutes on low heat .

Charcoal grill the lamb sirloin

Place ragout on serving plate and place grilled lamb on top.

Garnish with chiffonier green onion.

NB : If you choose you can boil the lamb in the ragout.

It is always very important to cook beans very well. In most traditional ways learning from my Grandmom in Africa she cooked beans overnight in a clay pot on low heat.

Bon Appétit.

Fresh Seasoned Organic Garden Vegetables With Marinated and Grilled Mussels Salad By Chef Honore Gbedze

By Chef Honoré Gbedze

Ingredients

2 lbs fresh mussels

2 fresh tomatoes

1 green, red, yellow bell pepper

1 medium English cucumber

1 tea spoon of fresh capers

3 tablespoons olive oil

2 tea spoon chopped garlic

Fresh herbs (thyme, rosemary, parsley )

Salt/Pepper

½ cup of feta cheese

Method

Marinate the mussels with fresh chopped herbs, garlic, 1 tablespoon oil, salt and pepper let rest for about 15 minutes.

Dice the tomatoes, bell peppers, cucumber. Chop the capers. In big bowl mix all the vegetables together add the feta cheese, 2 tablespoons olive oil, season with salt and pepper.

Grill the mussels until all are well open.

Place the mussels around the outer edge of your serving plate and place the vegetable mixture in centre of the serving plate.

Bon appétit

Preparation 15 minutes

Cooking time 10minutes

Pan Seared Scallops with Whipped Potatoes Au Coulis D'epinards By Chef Honore Gbedze

Delicious Healthy Creations By Chef Honoré Gbedze, The Afro News Vancouver

Preparation 15 Minutes ,Cooking Time 10 Minutes ,Serves 2

Ingredients ; 10 extra large scallops ,1 tea spoon of tea tree oil ,1 clove of chopped garlic ,1 tea spoon of chopped parsley ,Handful of fresh spinach leaves ,Salt /Pepper,2 tea spoon of butter ,1 small chopped shallot (onion), 2 large golden potatoes peeled ,2 tea spoon of milk

Method ,Boil the potatoes, after it is cooked whip by adding 1 tea spoon of butter 2 tea spoon of milk and salt and pepper.

Quickly blanch the spinach in hot water with the chopped shallot let dry and transfer to the blender and blend it.

Heat a pan on high heat and drop 1 tea spoon of tea tree oil add the scallops sear until it is very golden on both sides and season with salt and pepper add the chopped garlic and the parsley finish it with butter.

Dress your plate and serve

Bon Appetit!

Grilled Cedar Planked Red Snapper with Orzo Florentine By Chef Honore Gbedze

By Chef  Honore Gbedze The Afro News Vancouver

Ingredients

4 fillets of Red Snapper
3 cups pre-cooked orzo
2 teaspoons olive oil
1 large onion
1 clove of garlic
5 Big Edible Mushrooms sliced
5 cups of the fish stock
4 teaspoons of fresh cream
Cedar Plank Dry wood
Chopped Parsely
Handful of fresh Spinach leaves
Salt /Pepper

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Spicy Tomato Squid Fargo By Chef Honore Gbedze

By Chef Honore Gbedze The Afro News Vancouver

Preparation Time 10 minutes
Cooking Time 5 minutes  Serve 4

INGREDIENTS

8 squid
1 small red, green, yellow bell peppers
1 large white onion
6 large spears of asparagus
1 large tomato
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Pan Fried Mediterranean Prawns with Three Colored Bell Peppers By Chef Honore Gbedze

By Chef Honore Gbedze

Serves 4 people
Preparation time – 5 Minutes
Cooking Time – 5 Minutes

INGREDIENTS

20 -25 fresh clean Mediterranean prawns
5 tablespoons dry white wine
2 large cloves garlic – crushed
25 g ( 1 oz ) butter
2 tablespoons chopped parsley
1 large shallot – sliced
3 medium bell peppers – sliced (1 green, yellow , red)
2 cups fresh tomato sauce
salt & pepper to taste

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