vegan steak by bish, bash, bosh

  • 180g vital wheat gluten
  • 75g pre-cooked puy lentils
  • 2 tbsp nutritional yeast
  • 2 tbsp tomato purée
  • 1 tbsp garlic powder
  • 1 tbsp chilli powder
  • 1 tbsp soy sauce
  • 1⁄2 tsp smoked salt
  • 1⁄2 tsp black pepper
  • 90ml water
  • a splash of oil
  • 150g chips per person, to serve

FOR THE MARINADE

  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup

CAFÉ DE PARIS SECRET SAUCE

  • 2 large eschalion (banana) shallots
  • 3 garlic cloves
  • 20g fresh tarragon
  • 1 tsp capers
  • 11⁄2 tbsp olive oil
  • 500ml vegetable stock
  • 60ml white wine
  • 3 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tsp soy sauce
  • 1 tsp black pepper
  • 1 tsp salt

METHOD

  1. 1.STEAK METHOD 
     Food processor | Clean work surface | Large saucepan of salted water on a high heat | Large freezer bag | Sauté pan 
     First make the steak | Add all the ingredients, apart from the water and oil, to the food processor and pulse to combine | Add the water and blitz, scraping down the sides as needed | Tip the mixture on to a clean work surface, knead for a minute or two then bring it together into a tight ball
     Roll the mixture into a rough oblong shape and cut into 4 even slices | Flatten each slice with your hand so they’re roughly 1cm thick and steak- shaped (you can also use a rolling pin here) | For a dryer texture press the steak as you would tofu – wrapping it in kitchen paper and placing a weight on top of it for 20 minutes, which will give a firmer texture
     Lower the steaks into the pan of boiling salted water and simmer for 25 minutes | Take the steaks out of the pan, drain and leave to cool for 5 minutes
     Put the ingredients for the marinade into a large freezer bag | Put the steaks in the bag and roll them around in the marinade so they are well coated | Leave to marinate for 20 minutes | While the steaks are marinating, make the Café de Paris Secret Sauce (see opposite)
     
     When you’re ready to cook the steaks place a sauté pan over a medium-high heat | Add a splash of oil and let it get hot | Add the steaks and pour over any remaining marinade | Cook for 2–3 minutes on each side, basting the steaks with the oil in the pan as they cook | Remove when both sides are well browned, but the steak is still tender | Leave to rest for a couple of minutes before serving with chips and Secret Sauce poured over in true Café de Paris style
  2. 2.CAFÉ DE PARIS SECRET SAUCE METHOD 
     Saucepan | Liquidiser Prep the ingredients | Peel and thinly slice the shallots | Peel and finely 
     chop the garlic | Pick the tarragon leaves, discard the stems, then finely chop | Finely chop the capers 
     Put the saucepan over a medium heat | Add 1 tablespoon of the olive oil| Add the garlic and shallots and cook for 4–5 minutes until soft, stirring occasionally | Add the vegetable stock and simmer for 3–4 minutes | Add all the remaining ingredients and bring to the boil, then simmer for 10 minutes until the sauce has reduced a little and become thicker
     Take the pan off the heat and set aside to cool to room temperature 
     
     Pour the sauce into the liquidiser and blend until smooth | Pour back into the pan and bring to a simmer | Stir through the remaining 1⁄2 tablespoon olive oil before serving

Maple-Crusted Salmon from foodiecrush.com

  • 1 tablespoon chile powder
  • 1 tablespoon paprika
  • 2 teaspoons raw brown sugar
  • 1/2 teaspoon kosher salt
  • 1 1/2 pounds skinless salmon fillets cut into 4 portions
  • 3 tablespoons pure maple syrup
  1. Preheat your oven to broil. Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
  2. In a small bowl, mix together the chili powder, paprika, sugar, and salt
  3. Generously sprinkle the chili powder mixture evenly over the tops of the salmon fillets.
  4. Place the salmon on the prepared baking sheet and broil for 6-9 minutes, depending on how thick your fillets are and how crispy you prefer the crust.
  5. Remove the salmon from the oven and brush the maple syrup over the tops to coat the spice rub. Return to the oven and broil for an additional 1-2 minutes until the maple syrup is bubbling and has formed a crust. Serve immediately.

Soy-Maple Salmon from food network.com

Mix the soy sauce, maple syrup, orange juice, 2 garlic cloves and 2 tablespoons water in a large bowl; add the salmon and turn to coat. Cover and refrigerate 20 minutes.

Coat a rimmed baking sheet with cooking spray. Drain the fish, season with salt and pepper and place on the prepared baking sheet. Bake until slightly golden around the edges, 8 to 10 minutes.

salmon dmv

orange juice 2-3 tbsp
soy sauce  1-2 tbsp
maple syrup 1 tbsp
ginger/garlic paste  1 tsp
mix & marinate salmon for 10-15 min

Sear skin side for 1-2 min, flip, salt and pepper fish then add marinade. Cook for 3-4 min.  Remove fish to broiler pan.
reduce marinade by half add 1 tbsp butter or margarine and a splash white wine

finish fish — baste with marinade then broil or toast (toaster oven setting)  4-5 min. serve with sauce

Instant pot apple crisp from centercutcook.com

  • 5 medium sized apples, peeled and chopped into chunks
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup water
  • 1 tbsp maple syrup
  • 4 tbsp butter
  • 3/4 cup old fashioned rolled oats
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • Place apples on the bottom of your Instant Pot. Sprinkle with cinnamon and nutmeg. Top with water and maple syrup.
  • Melt the butter. In a small bowl, mix together melted butter, oats, flour, brown sugar and salt. Drop by the spoonful on top of the apples.
  • Secure the lid on the instant pot. Use the manual setting, and cook on high pressure for 8 minutes.
  • Use a natural release. Let sit for a few minutes, the sauce will thicken.
  • Serve warm and maybe top with vanilla ice cream.

Chickpea Burgers

  • 3 cups chickpeas (drained, 1 large can)
  • 1/2 cup quick oats
  • 1/2 cup dill pickles (chopped)
  • 1 small carrot (blanched, diced)
  • 2 tablespoons scallions (thinly sliced)
  • 1 tablespoon white mild miso
  • 3 tablespoons soy sauce or tamari
  • 2 teaspoons mustard
  • 2 teaspoons maple syrup
  • cornmeal (for dredging)
  • 1/2 teaspoon sea salt (for dredging)
  • 3 tablespoons safflower oil
  • In a large bowl, mash chickpeas with a potato masher. Mix in oats, olives or pickles, diced carrot, and scallions. In a separate bowl, blend together miso, soy sauce (or tamari), mustard, and maple syrup and add the blend to the chickpea mixture. Form the mixture into palm-sized patties and dredge them in cornmeal and salt.
  • Heat 3 tablespoons of safflower oil over medium heat. Fry each patty on both sides for 5 minutes. When oil is gone, re-oil the pan for the next round of patties. On the bottom bun place the lettuce, then top with the patty, pickle slices, tomato and onion. Spread tahini on top bun and place bun on top of burger. You can also serve the burger without a bun.
  • Tip: This burger mixture freezes well for later use.

Baked Brie with Pecans from Martha

  • 1 small wheel of Brie or Camembert (about 9 ounces)
  • 1/2 cup pecan pieces
  • 3 tablespoons light-brown sugar
  • 3 tablespoons pure maple syrup
  • crackers or sliced baguette, for serving
  1. Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.

  2. While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.

  3. In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.

 

Maple-Roasted Carrot Salad from Ina


2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds

Preheat the oven to 425 degrees F.

Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.

Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.

In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.

Maple, burbon, orange glazed salmon

IMG_00623 tbsp maple syrup
3 tbsp OJ
2 tbsp bourbon
1.5 tbsp soy sauce
1 clove of garlic, minced
1 tsp butter

Mix first five ingredients, marinate salmon for 30 min in about 4 tbsp of mixture.  cook marinade for 10-15 min until thickened, add butter. Preheat oven to 400-425,salt and pepper salmon then bake for 5 min on lowest rack, then 4-5 min on next rack.  Remove from oven pour over some marinade then put back in over for 1 min.  Serve.Mine salmon wasn’t broiled so the sauce did not brown the fish.