Fired Up @ REV Cookoff Recipes

Chefs must create 150 entrée tasting portions. The product should be able to be held in REV’s hot table.

The product must contain the following items in the presentation and recipe:

• Banana (minimum 200g)
• Kale (minimum 200g)
• Ginger
• Casava
• Your choice of protein.

The product can optionally contain the following:

• Your choice HOT or COLD
• Extra marble point for “gluten free”
• Extra marble point for “dairy free”
• Extra marble point for “plant base”

Chef Daniel, REV

Ingredients:

• 2 lbs Chicken Thighs

• 3 1/3 tsp Kale

• 2 1/2 tsp Ginger

• 1/4 cup Cassava Flour + Garnish

• 1/2 Banana

• 2 Onion

• 2 Cloves of Garlic

• 1 tbsp Green Curry Paste

• 1 1/2 tbsp Smoked Paprika

• 1 1/3 tsp Ground Cinnamon

• 2 1/8 tsp Ground Cumin

• 5 g Ground Cilantro

• 1/2 tsp Cayenne Pepper

• 30 mL Oil

• 2 tsp Margarine

• 100 mL Coconut Milk

• 1/4 cup Red Kidney Beans

• 1/4 cup Corn Niblets

• 1/3 tsp Salt

• 1/2 tsp Pepper

• 1/2 tsp Fresh Herbs

• 7 cups Basmati Rice

Directions:

Rice and Spice Mix

1. Cook the Basmati rice according to package directions and set aside (keep warm).

2. For the spice mix: peel the onions and garlic and dice finely.

3. In a bowl, mix the onions, garlic, curry paste, ginger, smoked paprika, cardamon, cinnamon, cayenne pepper, cilantro, cumin, salt.

Ragout and Garnish

1. Peel and slice the banana for the ragout and garnish.

2. Clean the kale for ragout and garnish.

Creole Chicken

1. Heat the margarine, add the cassava flour and cook stirring until lightly browned.

2. Pour the vegetable broth and coconut milk and cook stirring until smooth and slightly thickened.

3. Heat the oil and sauté the chicken until golden.

Assemble

1. Add the green and red peppers, the onion spice mixture, the coconut milk, the vegetable mixture, the red beans, corn, banana, and kale to the chicken. Simmer until fully cooked.

2. Reserve some banana, kale and cassava for garnish.

3. Served on rice and garnish with the sear banana, fried kale and cassava chips.

Chef Denise, Cash Operations

Ingredients:

• 50 lbs Ontario Yukon Potato
• 10 lbs Firm Yellow Banana
• 5 lbs Kale
• 10 lbs Cassava
• 12 lbs Cooked Chicken Shawarma
• 2 lbs Meatless Chicken Breast
• 1 can Coconut Milk (optional)
• 6 oz Minced Ginger
• 6 oz Chopped Garlic.
• 1 bottle Balsamic Glaze
• Vegetable Spray
• 1 1/2 tbsp Salt
• 1 1/2 tbsp Pepper
• 15 lbs White Onion

Directions:

Base

1. Wash potato and cut into small pieces.

2. In separate pot, cook cassava for 25 minutes (the end and all the pieces).

3. Boil in kettle until cooked.

4. Peel banana and add to potato stock,

5. After 10 minutes, remove the potato.

6. Drain liquid and begin to smash potatoes. 

7. Add ginger, salt and pepper.

8. Coconut milk can may be added to liquid if needed (optional).

Cassava (potato mixture and chips)

1. Wash/ Peel cassava.

2. Using Mandolin, shave into chip slices and cut some for the potato mix.

3. Soak separately in water for 4 days and change water periodically.

4. Remove from water and cook for about 20 minutes.

5. Drain, remove, and let dry.

6. Deep fry in oil at 325 degrees F until crispy.

7. Put aside for garnish.

Kale

1. Deep fry kale in fryer.

2. Put aside for garnish.

Build

1. Place potato mixture in hotel pan.

2. Add vegan/chicken shawarma on top.

3. Bake in oven until temperature hits 160-degree F.

4. Remove and generously drizzle balsamic glazes.

5. Top with crispy kale and cassava chips.

Chef Sean, The Market at CMH

The following is the recipe for 300 servings.

Ingredients:

• 25 lbs Plantain
• Olive Oil
• 7 tsp Seasoning Salt
• 30 lbs Cassava
• 5 lbs Beyond Beef
• 4 1/2 oz Ginger
• 44 oz Taco Seasoning
• Water
• 20 lbs Ground Beef
• 1 tsp Salt
• 1/2 tsp Pepper

• 300 oz Queso Sauce Can

• 10 lbs Tomato

• 3 lbs Red Onion

• 4 bunches Cilantro

• 1 lbs Jalapeno

• Lime Juice

• 4 lbs Red and Green Kale

Directions:

Plantain and Cassava

1. Peel and slice thin the plantain and cassava on a mandolin.

2. Proceed to deep fry until oil stops bubbling (approximately 45 seconds)

3. The chips should be nice and crunchy.

4. Place in stainless steel bowl and toss with 6 tsp seasoning salt and set aside.

Plant Based Beef

1. Sautee Beyond beef with1 oz ginger and 9 oz taco seasoning and a bit of water to absorb moisture and the seasoning.

2. Once the Beyond beef is hot and the liquid is absorbed, place dish into an insert and keep warm.

Nacho Beef

1. Sautee fresh ground beef until no pink left.

2. Ensure the meat is fully crumbled.

3. Add 3 1/2 oz ginger, 35 oz taco seasoning and let sautee for 2 minutes.

4. Add water and let dish absorb moisture and seasoning. Place into an insert and keep warm.

Pico De Gallo and Queso

1. To make pico, add finely diced tomato, finely diced red onion, chopped cilantro, finely diced jalapeno, lime juice, olive oil, salt, and pepper into a bowl and mix well.

2. Set this bowl aside in fridge for 30 minutes or up to 24 hours to let flavours come together.

3. Warm queso in a pot on the stove and set aside once hot.

Shredded Kale

1. Take washed kale leaves and remove the thick rib ¾ of the way up the leaf and discard.

2. Stack together and with a sharp knife cut into very thin strips.

3. Once all kale is cut, begin to deep fry again until almost no bubbling can be seen (approximately 45 seconds) and remove from oil.

4. Place fried kale in a bowl and toss with 1 tsp seasoning salt and set aside.

Assemble

1. Begin to assemble by placing chips on bottom.

2. Top with vegan meat or ground beef, queso, pico de gallo and finish with kale.

3. Serve with a spoon and enjoy!

Chef Robert, Catering

Ingredients:

• Banana Chips

• 1 bunch Kale

• 2 tbsp Doenjang

• 1 tbsp Sesame Oil

• 1 tbsp Sesame Seeds (toasted)

• Pepper (to taste)

• Cassava Chips

• Garlic Chips

• Potato Chips

• Beet Chips

• Pickled Enoki Mushrooms

• Cured Cabbage

• Pickled Carrot Ribbons

• Roasted Sweet Potato

• Ginger Sesame Infused Rice

• Egg

• 1 1/2 cup Soy Sauce

• 5 Dried Mushrooms

• 2 Shallots

• 4 Cloves of Garlic

• 2 tbsp Mirin

• 5 (2 inch) squares Kelp

• 2 tbsp Balsamic Vinegar

• 2 tsp Black Peppercorns

• 3 cups Water

Directions:

'Fishy' Sauce

1. Combine and boil soy sauce, dried mushrooms, shallots, garlic, mirin, kelp, balsamic vinegar, black peppercorns and water on low/medium heat for 1 hour.

2. Strain and reduce the mixture by 50%.

Kale Moochim

1. Clean and chop up 1 bunch of kale (keep the steam attached if you like more crunch).

2. Blanche kale in boiling seasoned water for 2 minutes then place into a bowl of water/ice to stop the cooking process.

3. Remove the kale from the water, dry in a towel and then squeeze out as much moisture as you can.

4. Mix the kale with the other ingredients.

Assemble

1. Cook 1 Cup of rice in 2 Cups of boiling water with: 1 Tablespoon of freshly minced ginger, 1 tablespoon of sesame, 1 teaspoon of tamari,1 teaspoon of cilantro puree.

2. Once cooked fluff the rice with the sweet potatoes, enoki mushrooms & more cilantro paste (to your preference).

3. Clean 1 liter worth of mushrooms

4. Sautee in oil for 2 mins

5. Place back in liter container

6. Bring 500ml apple cider vinegar to a boil

7. ½ cup brown sugar (or 75ml honey)

8. Cool with 1Cup of ice

9. Pour over mushrooms

10. Use a peeler and peel carrots into ribbons

11. Mix in a liter container with fresh dill

12. Bring 500ml apple cider vinegar to a boil

13. ½ cup brown sugar (or 75ml honey)

14. Add this pickle to the carrots and dill, refrigerate

15. Cook sous vide (in a water bath) at 64 degrees Celsius for 90 mins

16. Crack warm into a bowl, place on top of the dish

17. Banana siracha ginger sauce: Puree 5lb bananas, 125ml ginger with 50ml siracha and season with salt

18. Dice and roast beets

19. Bring 500ml apple cider vinegar to a boil

20. ½ cup brown sugar (or 75ml honey)

21. Add this pickle to the roasted beets, refrigerate

22. Mix all hot with the pickles

23. Assemble the power bowl with all the prepared ingredients.

Tip: The 'Fishy' Sauce is fridge safe for 6 months and can also be freezed while the Kale Moochim can be safely stored in the fridge for 6 weeks!

Chef Djura, Mudies at V1

Ingredients:

• 1 kg Yuka
• 200 g kale
• 30 g garlic
• 80 g bacon
• 100 g leek
• 20 cumin seeds
• 400 g Havarti cheese
• Breadcrumbs
• Eggs
• Flour
• Seasoning

Directions:

1. Peel Yuka, cook it in salted water until is soft 30-45min, drain water and remove all starchy parts.

2. Mash it as you would do for handmade mashed potato. Leek, cut and wash. Chopped bacon. Kale, blanche it, cool with ice water and chop it.

3. Sote leek on olive oil, add Garlic, Cumin seed, bacon, chopped Kale and mashed Yuka, salt, pepper, ground cumin.

4. Cook all together for 5 minutes so mixture is dry well and mixed. Set aside and let it cool. 

5. Havarti cheese, cut on thin slices and put about 2 times more Yuka mix on each slice (1/3 cheese and 2/3 Yuka mix). Breaded with flour, egg and breadcrumbs, part with egg and breadcrumbs repeat 2 times.

6. Fry it in deep or shallow oil until the cheese start penetrate trough breading coat of breadcrumbs. Take it out from hot oil and continue cooking in the oven for another 3-5min to make sure Yuka cake is hot in the center. 

7. Cold Sauce: Mix 200gr Vegan mayo,  30gr Siracha sauce, 20gr greeted ginger, 50gr Banana sated on olive oil and lemon juice to taste.  \

8. For gluten free, halal, vegan options, you can use Vegan Cheese instead of Havarti cheese, not put any bacon and instead of regular breading ingredients use gluten free flour, vegan egg and gluten free breadcrumbs.