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Unit 3 - 145 Main St, Steinbach

585 1st St., Harvest Plaza, Winkler

Manitoba's first oil and vinegar tasting room!

Recipes

Note: Recipes are still being compiled. Check back for more later!

Yogurt Dipping Sauce for Samosas
Tested in East Indian cooking class
Ingredients:
  • 1/2 c. Greek yogurt

  • 1 tsp. Red Cayenne Chili Olive Oil

  • 2 Tbsp. Blood Orange Olive Oil

  • 2 Tbsp. Mango White Balsamic Vinegar

Instructions:

Stir all ingredients together.

Samosas
Tested in East Indian cooking class
Ingredients:
  • 3 med. potatoes

  • 1 c. green peas, fresh or frozen

  • 1/4 c. shredded carrot

  • 1 tsp. Red Cayenne Chili Olive Oil

  • 2 Tbsp. Caramelized Onions

  • 1 1/2 tsp. Blood Orange Olive Oil

  • 1 1/2 Tbsp. Metro Chef Curry Rub

  • 2 Tbsp. Butter Olive Oil

  • 1 package phyllo dough

Instructions:

Shred potatoes. Place Red Cayenne Chili Olive Oil and Blood Orange Olive Oil in frying pan and bring to temperature at medium heat. Add potatoes, carrots, peas, caramelized onions, and curry rub. Fry until potatoes are soft, about 8-10 minutes. Remove from heat. Keep aside.

Preheat oven to 375F. Cut 1 large sheet of phyllo dough into quarters.
Place 1 tablespoon of prepared samosa filling at one corner of the phyllo dough, and fold the package
into a triangle. Place on non-stick baking sheet.

Roll samosas until all are prepared. Brush prepared samosas lightly all over with Butter Olive Oil.
Bake for 30-35 minutes or until light golden brown.

Note: Dip in Yoghurt Dipping Sauce

Indian Bread Pudding
Tested in East Indian cooking class
Ingredients:
  • 1/2 lg. baguette, sliced on the bias

  • Dark Chocolate and Cinnamon Pear Balsamic for drizzling

  • 1 c. Sunflower Seed Oil

  • 1 c. white sugar

  • 1 1/2 c. water

  • 1/2 tsp. ground cardamom

  • 2 c. whole milk

  • 1/4 c. raisins

  • 1/4 c. chopped almonds

  • 1/4 c. chopped cashews

Instructions:

Heat Sunflower Seed Oil in large skillet over medium heat and fry bread with a slotted spoon, working in batches; drain on a paper towel-lined plate.

Whisk sugar, water, and cardamom together in a saucepan over medium low heat, until syrup has reduced slightly, 10-15 minutes. Dip bread into syrup until fully soaked.

Simmer milk in a heavy-bottomed saucepan over medium-low heat. Transfer soaked bread to the simmering milk; cook over low heat until the milk is absorbed into the bread and the fat separates, 10-15 minutes. Stir in the raisins. Garnish with almonds and cashews.

Drizzle with Dark Chocolate Balsamic and Cinnamon Pear Balsamic.

Sweet Tamarind Chutney
Tested in East Indian cooking class
Ingredients:
  • 3 Tbsp. Smak Dab Curry Dijon Mustard

  • 1 tsp. Metro Chef Jerk Rub

  • 2 tsp. Mango White Balsamic Vinegar

  • 2 c. water

  • 1 1/8 c. white sugar

  • 3 Tbsp. tamarind paste

Instructions:

Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolatey brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

Indian Mustard Fish
Tested in East Indian cooking class
Ingredients:
  • 3 Tbsp. Smak Dab Curry Dijon Mustard

  • 1/8 c. Baklouti Green Chili Olive Oil

  • 1/8 c. Blood Orange Olive Oil

  • 2 Tbsp. Manning Canning Onion Garlic Jam

  • salt, to taste

  • 1/3 c. water

  • 2 lbs. salmon, cut into chunks

Instructions:

Place Curry Dijon Mustard and Baklouti Green Chili Olive Oil in a bowl, and whisk together. Heat the Blood Orange Olive Oil in a skillet over medium heat. Mix in Onion Garlic Jam. Add in mustard mixture and stir in water. Place salmon in the skillet. Reduce heat to low, and cook until most of the liquid has evaporated and fish is easily flaked with a fork.

Classic Pizza Dough & Sauce
tested in Pasta & Pizza Cooking Class
Ingredients:
  • Dough:

  • 1 1/2 c. flour

  • 1/3 c. sugar

  • 2 tsp. yeast

  • 1 1/2 c. warm water

  • 1 Tbsp. Garlic Olive Oil

  • 1 1/2 c. flour

  • Sauce:

  • 1 Tbsp. Basil Olive Oil

  • Garlic Olive Oil

  • 1 med. white onion, diced

  • 1 28 oz. can crushed tomatoes

  • 1 sm. can tomato paste

  • 1/4 c. white sugar

  • 1/4 c. Organic Balsamic

Instructions:

For the Dough: Mix first three ingredients in a mixing bowl. Add next two ingredients, and mix well. Add remaining flour and salt. Punch it down and form dough into a ball. Cover with a bowl on counter top, or cover with saran wrap, and let sit for one hour.

For the Sauce: In a saucepan, heat the oils over med-high heat. Add diced onions and saute until onions are tender. Add crushed tomatoes and bring to a low boil. Add sugar and tomato paste, and cover and simmer for 30 minutes. Stir in Organic Balsamic.

Prairibbean
Ingredients:
  • 6 mint leaves

  • 1/2 oz. Grapefruit White Balsamic

  • 1 oz. rum

  • 1 oz. simple syrup

  • dash bitters

  • club soda

  • fresh squeezed lemon wedge

Instructions:

Muddle mint leaves in highball glass. Add Grapefruit White Balsamic, rum, simple syrup, and bitters. Top up with club soda. Squeeze lemon into it. Garnish with a cherry!

Submitted by Andrea Skjaerlund

Chicken Burger
tested in Burger Bonanza Cooking Class
Ingredients:
  • 1 lb. ground chicken or turkey

  • 2 eggs

  • 2 c. crushed crackers

  • 2 Tbsp. Metropolitan Chef Turkey Rub

  • 2 Tbsp. Wild Mushroom & Sage Olive Oil

  • Smak Dab Curry Dijon Mustard

Instructions:

Mix ground chicken or turkey with eggs. Add remaining ingredients and form into patties. Grill on BBQ or fry in a frying pan. Spread Curry Dijon Mustard onto buns and top with chicken/turkey burger.

Note: For the cooking class, we used boneless chicken thighs, tossed with Wild Mushroom & Sage Olive Oil and Turkey Rub to create a wonderfully easy, just the right size, meat 'patty'.

Veggie Burger
tested in Burger Bonanza Cooking Class
Ingredients:
  • 1 baby egg plant, sliced

  • 1 zucchini, sliced

  • 1 red pepper, cut into rings

  • 1 yellow pepper, cut into rings

  • 1 lrg. button mushroom, sliced

  • 1 red onion, cut into rings

  • 1 roma tomato, sliced

  • 1 Tbsp. Fire in the Kitchen Veggie Blaze Spice Rub

  • 1 Tbsp. Butter Olive Oil

  • Manning Canning Zucchini Relish

Instructions:

Sprinkle Veggie Blaze on egg plant, zucchini, and mushroom slices, and let sit. Sautee all veggies in Butter Olive Oil until they are al dente. Spread Zucchini Relish on bottom half of bun, then layer egg plant, zucchini, red pepper, red onion, mushroom, and tomato, and top with lettuce and bun.

Shrimp Burger
tested in Burger Bonanza Cooking Class
Ingredients:
  • 1 lb. shrimp, chopped

  • 2 eggs

  • 5 green onions, sliced

  • 1 Tbsp. Lemon White Balsamic

  • 1 Tbsp. Garlic Olive Oil

  • 1 Tbsp. Wild Fernleaf Dill Olive Oil

  • 2 c. bread crumbs

  • Mayo Spread:

  • 3 Tbsp. Basil Olive Oil

  • 1/2 c. mayonnaise

Instructions:

Mix shrimp and eggs together. Add remaining ingredients and form into patties. Fry the patty in a frying pan. Stir together Basil Olive Oil and mayonnaise. Spread the basil mayo onto a bun and top with cooked shrimp patty. Serve with lettuce and tomato.

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