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Chef’s secrets

Our recipes revealed!
Our recipes change regularly with the seasons, so visit our Web site often to see what’s new.

Read on to learn how to create a masterpiece that will amaze your family and friends!

Poultry Supreme, Maple Marinated with Cinnamon Perfume
(serves 4)

Ingredients
Poultry breasts 4 x 170 gm
White wine 250 ml
Maple syrup 100 ml
Ground cinnamon 30 ml
Canola oil 50 ml
Grey shallot (French) 1 (one)
Canola oil 15 ml
Demi-glace sauce 250 ml
Salt, pepper

Method
  • Prepare the marinade: mix the white wine, maple syrup, cinnamon and oil in a bowl.
  • Place poultry breasts in a square pan and pour marinade over them.
  • Turn poultry at least once to ensure it absorbs marinade.
  • Let marinate in fridge for 24 hours.

  • Drain poultry breasts and sear in a frying pan.
  • Cook in oven at 325°F for 10-12 minutes, depending on their thickness.
  • Keep warm.
  • In a saucepan, heat oil.
  • Add shallot and let fat-steam for a few minutes.
  • Add marinade to saucepan and let reduce by half.
  • Add demi-glace sauce and let cook for a few minutes.
  • Season.
  • Strain the sauce and set aside.
  • On a plate, place poultry breasts, add desired accompaniments.
  • Cover poultry breasts with sauce.
  • Garnish plate and serve.
Dark 72% Chocolate Mousse and Dried Cranberries
(Serves 4)

Ingredients
Dark 72% chocolate 250 gm
35% cream 500 ml
Dried cranberries 120 gm
Individual custard cups 4

Method
  • Melt chocolate in a double-boiler and set aside.
  • Whip the 35% cream until semi-firm peaks begin to form.
  • Remove bowl from double-boiler and fold-in half of whipped cream.
  • Stir until evenly mixed.
  • Mix in rest of whipped cream.
  • Mix in dried cranberries.
  • Place dark chocolate mousse in individual custard cups.
  • Refrigerate for 24 hours.
  • Decorate as desired and serve.

Tip: You can also macerate the cranberries in Tia Maria to add a more pleasant flavour.
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