ctv logo

Lester Austin's Ramen Noodles and Cabbage with a Parsnip Peanut Butter Sauce and Spicy Calamari



Ingredients

  • 2 packs Ramen Noodles
  • 2 Calamari
  • 2 Parsnips
  • 1/4 Cabbage
  • 1/2 Lemon
  • 1 Tablespoon Cranberries
  • 2 Tablespoon Peanut butter
  • 11/4 cup Pomegranate Juice
  • 1 fig Black Garlic
  • 1 Teaspoon Olive oil
  • 1 Teaspoon Chilli Flakes
  • 1 Teaspoon Cumin
  • Salt and Pepper to taste

 Directions:

  1. Remove center of Parsnips and chop, place into a boiling pot of water with enough water to cover parsnips. Add cranberries and Bring to a boil and simmer until parsnips appear tender
  2. Chop cabbage and saute with olive oil on medium heat constantly stirring. Add salt and pepper and pomegranate juice allow juice to reduce completely.
  3. Puree parsnip and place into hot pan, add peanut butter and allow sauce to thicken on low temperature.
  4. Clean calamari and cut into small pieces. Season with olive oil, cumin, salt, pepper and chilli flakes. Saute with puréed garlic  until tender And add a squeeze of lemon Juice.
  5. Boil and drain Ramen Noodles saute with cabbage and season with salt and pepper.
  6. Toss  calamari with small amount of parsnip

Plate and Enjoy!

**This is an untested recipe, results may vary.

 

 

Lorraine Powell's Mashies, Crunchies, & Ring-O’s



Ingredients:

  • 1 Butternut squash – peeled & diced
  • 1 Purple onion – large dice
  • 2 Cloves garlic (or black garlic) whole
  • Olive oil
  • Kosher salt & fresh cracked pepper
  • 3 pieces Calamari (octopus)
  • 1 pkg Ramen noodles
  • Crasins
  • 1 Egg
  • 1 Lemon
  • 1/2C Pomegranate juice
  • Gruyere or cheddar cheese

Directions:

  1. Preheat oven to 425F
  2. Toss squash & onion in olive oil with S & P. Put in oven to roast until squash is caramelized and soft. (about 25-30 mins)
  3. In the meantime, prep octopus into rings
  4. Put pomegranate juice on stove and bring to a boil to reduce by half
  5. Put a frying pan on high heat with 1tbsp of oil. /bring to min 350F
  6. Dredge octopus in egg and add to hot oil until octopus is no longer rubbery
  7. Remove from oil with slotted spoon & toss lightly with salt and add a drizzle of lemon juice
  8. Break package of ramen noodles into chunks and add to hot oil. Using slotted spoon, toss noodles around until crispy. Remove to a bowl and toss with salt, crasins, and a sprinkling of freshly grated cheese.
  9. Remove vegetables to a food processer, add some of the juice reduction and shredded cheese.

To serve – plate mashed veggies, top with octopus and surround with crunchies.

Elysia Vandenhurk's Citrus Sweet Purple Noodles



Ingredients:

  • Beets – boil
  • Sweet Potato – roast
  • Egg yolk – temper
  • Tofu
  • Pomegranate juice
  • Cranberries (dried)
  • Cardamom
  • Balsamic
  • Beet water
  • Connamon
  • Salt & Pepper
  • Lemon
  • Ramen noodles

Directions:

  1. Roast sweet potato
  2. Boil beets
  3. Cook noodles in beet water and cool
  4. In a saucepan, combine pomegranate juice, balsamic, cardamom, beet water, dried cranberries and reduce, to syrup
  5. Temper egg yolk with beet water and add to puree. Add a bit of tofu for texture and season with lemon, salt & pepper, and cinnamon
  6. Toss puree with noodles and garnish with a lemon

 

 

Joanna Tymkiw's Nutty Noodles with Cranberry Jewels



Ingredients:

  • Carrots
  • Olive oil
  • Cardamom
  • Peanut Butter
  • Lemon Juice
  • Powdered ginger
  • Smoked paprika
  • Cabbage’
  • Crasins
  • Noodles
  • Salt & Pepper

Directions:

  1. Peel & chop carrots.
  2. Saute in olive oil and season with S & P and cardamom until golden
  3. Deglaze with boiling water
  4. Add ¼ cup peanut butter and whisk in
  5. Add to blender and puree
  6. Add back to saucepan
  7. Add lemon juice, powdered ginger, smoked paprika
  8. Let simmer
  9. Meanwhile, finely slice cabbage and add to sauce. Add craisins to sauce and let simmer. Meanwhile, cook noodles. Once done, use tongs to move noodles from pot to sauce adding enough water to make sauce desired consistency. Top with lemon juice

Kirk McLean



Ingredients:

  • 750g Potatoes
  • 2 Leeks
  • Tofu
  • 1 Lemon
  • 2 Cloves of black garlic
  • 12 Craisins
  • 1C Grated Cheese
  • 4 Eggs
  • 1tsp Black olive paste
  • 2tbsp Crusted noodles (fried)

Directions:

Patties:

  1. Peel and chop potatoes, boil in seasoned water till cooked, strain and reserve
  2. Wash and slice leeks, sweated with the crusted garlic till soft. Season.
  3. Combine ¾ of leek with potatoes, ¾ of cheese, and 2 egg yolks, mix.
  4. Shape into patties and cover with remaining cheese, finish in a preheated oven for 10 mins

Tofu Sauce:

  1. Mix tofu, reserved leeks, juice of half lemon, and 1 tsp black olive paste. Blend until smooth.

Spoon tofu sauce onto the plate, place on mickey patty. Press in crispy noodles into ears. Garnish sliced egg for mouths.

Serve with a smile

These are untested recipes, results may vary.

Tuesday, February 19, 2013