Recipes

Fish Cakes with Smoked Salmon Mayonnaise

By Taste of Nova Scotia on May 4, 2013 Add a comment

 Fish Cake Recipe

Fish cakes are a classic Nova Scotian dish. One of the joys of eating fish cakes is that nearly every recipe is different. This particular recipe features a breaded fish cake with haddock and lobster. It’s crispy exterior is complemented by a rich smoked salmon mayonnaise. Delicious.

Ingredients

5 medium potatoes, peeled
6 large shrimp, peeled
1 tbsp (15 ml) butter
¼ cup (50 ml) onion, chopped
½ small red pepper, finely diced
1 small garlic clove, crushed
1 tbsp (15 ml) lemon juice
¼ tsp (1 ml) parsley, chopped
¼ tsp (1 ml) dried or fresh thyme
¼ tsp (1 ml) Cajun seasoning, or to taste
4 oz (125 g) lobster meat
4 oz (125 g) haddock fillet more…


Maple Miso Glaze for Pork Belly

By Taste of Nova Scotia on March 24, 2013 Add a comment

Maple Miso Glazed Pork Belly

The following recipe will be featured in the 2013 Taste of Nova Scotia Culinary Guide along with several other original recipes. The 2o13 Culinary Guide will be available in early May. Join our mailing list to find out how to get your copy.

This amazing sauce, designed to be served with a slow roasted pork belly showcases Nova Scotia maple syrup. The sweetness of the maple syrup and miso is balanced with white wine vinegar. 

½ cup maple syrup
6 shiitake mushroom caps
3 whole sliced Brussels sprouts
2 tbsp white miso
1 tbsp white wine vinegar
1 tsp sesame seed oil

Directions

In a frying pan heat sesame oil until light smoking point. Add shiitake and Brussels sprouts and cook until golden caramelized colour. Add the vinegar and deglaze the pan. Add maple and miso and stir well and bring to a quick boil. Once boiled placed the sauce in a blender and puree to a smooth consistency.

Strain the blended sauce. Bring the sauce to a simmer and quickly add the butter to add a shine and richness. Finish the sauce by seasoning with salt and pepper. 

Drizzle sauce over sliced slow-roasted local pork belly and serve.  

Recipe provided by:
Chef Luis Clavel
Seasons by Atlantica, Atlantica Hotel Halifax 


Coldwater Shrimp Salad Sandwich with Lemon Aioli

By Taste of Nova Scotia on March 20, 2013 Add a comment

Cold Water Shrimp Sandwich

This simple and delicious sandwich showcases the coldwater shrimp. These shrimp are caught in the cold pristine waters of the North Atlantic. They are sweet and have a firm texture – and often come cooked and peeled making preparation a snap. 

For 3-4 people

Coldwater Shrimp Salad

1lbs (455g) Frozen Coldwater Shrimp, thawed (available via Clearwater Seafood or Louisbourg Seafoods)
¼ Cup (60ml) chopped celery
¼ Cup (60ml) chopped yellow pepper
1 tbsp (15ml) chopped fresh dill
1 cup (250ml) Lemon aioli (or enough to reach desired consistency)
salt & pepper
zest of 1 lemon
1 tsp (5ml) Tabasco (optional)

Mix all the ingredients together and add enough lemon aioli to reach the desired consistency. Serve on a buttered bun, such as a ciabatta loaf, with pea shoots or seasonal greens.

Lemon Aioli

1 egg yolk
¾ Cup (175ml) oil (canola recommended)
Juice of 1 lemon
1 tsp (5ml) Dijon mustard
salt & pepper

In a heavy mixing bowl combine the egg yolk with the dijon. Whisk in the oil, adding only a little at a time until you reach the desired “mayonnaise” consistency. Add the lemon juice and season to taste.

Please note: If desired, the egg yolk and oil in the lemon aioli recipe can be substituted with a mayonnaise or a whipped dressing and similar results will be achieved.


Chanterelle Country Inn’s Blueberry Pie

By Taste of Nova Scotia on March 14, 2013 Add a comment

Chanterelle Country Inn Blueberry Pie

In a province exploding with blueberries, it’s only natural that Nova Scotians take blueberry pie pretty seriously. Earlene Busch, proprietor of Chanterelle Country Inn & Cottages, is no exception. In the following quote she explains why she loves the her version of the the recipe:

“Zillions of recipes have been written for blueberry pie, of course. I love this one because only one cup of the berries is cooked; the other three are fresh. The acidity of the orange juice and zest enhances the incredible flavour of the wild blueberries.”

Serves 6-8

3 tbsp (45 ml) cornstarch
1/8 tsp (.5 ml) salt
1 cup (250 ml) sugar
½ tsp (2 ml) ground cinnamon
4 cups (1 L) blueberries
1 cup (250 ml) orange juice
1 tbsp (15 ml) butter
grated zest of 1 orange
1 prebaked 9-inch pie shell

In a heavy-bottomed saucepan, mix all of the dry ingredients together well. Add one cup of blueberries and the orange juice. Cook over medium heat, stirring constantly until the mixture becomes thick and clear. Add the butter, orange zest and remaining three cups of blueberries.

Cool slightly before pouring the mixture into the pie shell. Once completely cool, cut and serve.

 

Recipe Provided by:
Earlene Busch, Proprietor
Chanterelle Country Inn & Cottages, Baddeck, NS 

 


Masstown Market Seafood Pie

By Taste of Nova Scotia on March 14, 2013 Add a comment

Masstown Seafood Pie

Seafood pie is a crowd favourite throughout Nova Scotia. It’s easy to understand why – fresh fish in creamy sauce encapsulated by a flaky pastry. Yum.  Everyone has different take on this classic – but luckickly, Masstown Market agreed to share their award-winning version for all to enjoy. 

For 6 people (makes one 9-inch pie)

12 oz (350 g) regular chowder mix (haddock, cod, cold water shrimp and sea scallops)
pie crust pastry
2 medium white potatoes
1 green onion
½ sweet red pepper
3½ oz (100 g) frozen of fresh sweet corn
3½ oz (100 g) cream cheese
1.7 oz (50 g) grated cheddar cheese
1 tbsp (15 ml) cornstarch
2-3 tbsp (30-45 ml) cream
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) dried parsley
1 tsp (5 ml) dried summer savory
½ tsp (2 ml) garlic powder
½ tsp (2 ml) Worcestershire sauce

Cut potatoes into to half-inch (2 cm) cubes. Cook in boiling salted water so the centre of the potatoes are still firm. Drain potatoes and chill in fridge.

Soften cream cheese slightly, cut in cubes and microwave for 2 minutes. Stir together cream cheese, lemon juice and all seasonings. In a separate bowl, combine chopped green onion, chopped red pepper and corn. Add cornstarch to cream and pour over veggies. Add cream cheese mixture and cold potatoes. Stir in chowder mix and finish with grated cheddar cheese.

Pour into pastry lined 9-inch pie dish and top with pastry. Bake at 400F (180 C) for 20 to 30 minutes.

 

Recipe Provided by:
Masstown Market
www.masstownmarket.com 


Apple Cranberry Custard Torte with Ironworks Rum Butterscotch Sauce

By Taste of Nova Scotia on March 8, 2013 Add a comment

  Apple Cranberry Custard Torte

This delicious dessert is sure to satisfy any sweet tooth out there. It’s also a recipe that makes great use of local ingredients – apples, cranberries and Ironworks Distillery Rum. Just make sure to invite lots of guests when you decide to make this so you don’t eat all of it yourself!  more…