Maple Squash & Pork Belly

CHILDREN’S RECIPE: Oatmeal and Maple Roasted Squash
Ingredients:
Squash:
1 Butternut Squash, cut into small cubes
2 tbsp, Maple Syrup
1 tsp Cinnamon
1 tbsp, Butter, melted

Method of Preparation:
In a small mixing bowl mix together all ingredients. Season generously with salt. Place squash on a parchment-lined sheet pan and bake at 375 degrees until tender.

Ingredients:
Cinnamon Whipped Cream:
1 tsp Cinnamon
1 cup Heavy Cream
1 tsp Powdered Sugar

Method of Preparation:
In a small mixing bowl, whisk all ingredients until whipped cream forms stiff peaks.

Ingredients:
Oatmeal:
2 cups Milk
½ cup Rolled Oats

Method of Preparation:
Combine milk and oats together in a small saucepot and simmer gently over low heat until oatmeal is tender.

To Assemble:
¼ cup Pumpkin Seeds, chopped
¼ cup Raisins
¼ cup Brown Sugar
¼ cup Purchased Granola

Place oatmeal in the bottom of the bowl and top with squash. Serve with the above garnishes.

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FAMILY RECIPE: Pork Belly with Oatmeal Congee with Kimchi Cabbage Slaw
Ingredients:
Oatmeal Congee:
Hon Dashi (prepared as per instructions)
8 cloves Garlic, whole
2 Spanish Onions, sliced
1 cup Ginger, sliced (unpeeled)
1 cup Rolled Oats

Method of Preparation:
Place all ingredients in a stockpot and bring to a simmer. Simmer for 1 hour. Strain. Add oatmeal and cook until oatmeal is fully cooked.

Ingredients:
Pork Belly:
1 Fresh Pork Belly, skin off
1 cup Soy Sauce
4 cups Water
¼ cup Fish Sauce
8 cloves Garlic
1 cup Ginger, sliced
¼ cup Orange Juice
½ cup Mirin

Method of Preparation:
Mix all ingredients except pork belly in a large, non-reactive pot. Place pork belly inside and allow pork to marinate overnight. The next day, cover the pot with aluminum foil and bake pork belly at 300 degrees for four hours or until fork tender. Remove pork from oven and allow to cool in the liquid.

Ingredients:
Kimchi & Cabbage Slaw
2 Chicken Legs, cut into legs and thighs
2 cups Chicken Stock
1 tbsp Chipotle Puree
1 Spanish Onion, sliced into fine julienne
3 cloves Garlic, finely chopped
¼ cup White Wine
2 tbsp Vegetable Oil

Method of Preparation:
In a small mixing bowl, mix together all ingredients. Season to taste. Cut pork belly into 3” x 1” blocks. Cook in a non-stick skillet until crispy and heated through. Place oatmeal in the bottom of the bowl and top with pork belly and cabbage slaw.

To Serve:
2 cups Napa Cabbage, cut into fine julienne
2 tbsp Sesame Seeds
½ cup Kimchi chopped
2 tbsp Lime Juice
1 tbsp Sesame Oil

Soup & Prawns

CHILDREN’S RECIPE: Strawberry Soup with Crispy Goat Cheese
Ingredients:
½ cup Champagne Vinegar
¼ cup Sugar
½ cup Pomegranate Juice
½ cup Onion, minced
1 cup Strawberries, sliced

Method of Preparation:
Over a medium heat, add sugar and champagne vinegar. When sugar melts, add pomegranate juice, onion and strawberries. When the strawberries are soft put into a blender. Blend to a smooth consistency and return to original pot and put back on low heat. 

Crispy Goat Cheese:
Ingredients:
1 block Goat Cheese, ¼” diced
1 Egg
½ cup Potato Starch
1 tbsp Baking Soda
2 tbsp Club Soda
¾ cup Olive Oil

Method of Preparation:
Cut the goat cheese into ¼” pieces. In a bowl combine, cornstarch, baking soda, and egg, mix. Add club soda for a tempura batter. Tip cheese into batter and pan fry in oil until brown. Pour the soup into a bowl and top with cheese to serve.

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FAMILY RECIPE: Strawberry Glazed Prawns and Brussels Sprout Slaw
Strawberry Glazed Prawns:
Ingredients:
8 Shrimp, deveined with tails
3 tbsp Olive Oil
Strawberry Soup, from children’s recipe

Method of Preparation:
Place shrimp on wooden skewers, 4 on each. Heat oil in a pan and once hot, add shrimp and cook for 2 minutes on each side. Remove shrimp from pan and set aside. Keep pan on the heat until its hot. Once it is hot, remove the pan from the heat and pour in a coating of the strawberry soup. This will cause a sizzling action, immediately place shrimp back in pan. Put the pan back onto medium heat. Baste shrimp in the glaze 2 minutes on each side. Remove from pan and place on slaw.

Brussels Sprout Slaw:
12 Brussels Sprouts, shredded
¼ cup Champagne Vinegar
¼ cup Extra Virgin Olive Oil
Pinch of Salt, Pepper
¼ cup Pine Nuts, toasted
2 tbsp Parmesan Cheese, grated


Method of Preparation:
Combine oil, vinegar, salt and pepper to make vinaigrette. Mix with shredded brussels sprouts.   Garnish with parmesan cheese and pine nuts. Top with shrimp skewers and strawberry glaze.