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Lemon Verbena & Ginger Red Snapper Ceviche

 

Lemon Verbena & Ginger Red Snapper Ceviche
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Lemon Verbena & Ginger Red Snapper Ceviche
Prep Time
15 mins
 
Course: Appetizer, Side Dish
Ingredients
  • 1 bottle Lemon Verbena Vinegar
  • 2 pieces fresh red snapper( The fish must be very fresh!)
  • 1 cucumber sliced
  • Fresh Grated Ginger
  • Coloured Pepper for Garnish
Instructions
  1. Remove any bones from the Red Snapper.(I find a pair of tweezers works well) Gently slice the fish in 1/4 inch slices with a very sharp knife.  

  2. Place fish in shallow dish in a single layer. Top with lemon verbena vinegar to cover the fish and top with freshly grated ginger. Cover the dish and place in the fridge.  

  3. Place weights on top of the dish to ensure the fish is submerged in the vinegar. A minimum of 3 hours is needed. Use the same day as it is made.  

  4. Place ceviche on top of a cucumber and garnish with a slice of colored pepper and serve as a delicious appetizer.

Recipe Notes

 

 

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Stuffed Eggplant with Shrimp Filling

stuffed eggplant with shrimp filling
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Stuffed Eggplant with Shrimp Filling
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
Course: Appetizer, Main Course, Side Dish
Ingredients
  • 2 tbsp olive oil
  • 2 medium eggplants cut in half lengthwise and hollowed out to 1/4 inch of flesh
  • 2 tbsp Snowdon House Onion & Garlic Dip Mix
  • 1 tsp dried oregano
  • 1/4 cup grated parmesan cheese and parmesan petals
  • 1/2 cup flavoured beer bread crumbs
  • 1 tsp fresh chopped parsley
  • 1 cup shredded mozzarella cheese
  • 1/2 pound uncooked shrimp meat
  • 2 tsp Snowdon House Cherry Blossom Vinegar
  • salt and pepper to taste
Instructions
  1. Preheat oven to 325F

  2. Heat Olive Oil in a large skillet over medium heat. Roughly chop eggplant and add to pan with onion and garlic dip, oregano, pepper, and Cherry Blossom Vinegar. Cook and stir until lightly browned, add uncooked shrimp meat and cook until pink.

  3. Add bread crumbs and parmesan cheese. Spoon mixture back into eggplant, and sprinkle with mozzarella cheese.

  4. Bake in oven for 30 minutes or until eggplant is fork-tender and the cheese is bubbly.


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Roasted Blackberry Sorbet

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Roasted Blackberry Sorbet
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Dessert
Servings: 4 people
Ingredients
  • 1 pint fresh or frozen blackberries if you're using frozen do not thaw first
  • 1 bottle Snowdon House Elderflower Vinegar
Instructions
  1. Preheat oven to 400F. Line baking sheet with parchment paper or silicon baking map.

  2. Roast blackberries for 10 - 15 minutes until very juicy. Cool blackberries to room temperature. You can place them in the fridge to speed up this process.

  3. Place Snowdon House Elderflower vinegar in ice cream maker, add roasted blackberries and turn on ice cream maker. Will take approx 10 -15 minutes.


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Smoked Salmon Benedict with Lemon Verbena Sauce

Smoked Salmon Benedict with Lemon Verbena Sauce
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Smoked Salmon Benedict with Lemon Verbena Sauce
Course: Breakfast, Main Course
Ingredients
  • 2 tbsp butter
  • 1 shallot
  • 3 - 4 cups spinach leaves
  • 1/2 cup lemon verbena vinegar
  • 1/4 cup cream
  • 1 tbsp lemon verbena vinegar for egg water
  • 8 crumpets or English muffins
  • 8 eggs
  • 8 slices smoked lox
  • garnish with fresh chives and blossoms
  • salt and pepper to taste
Instructions
  1. For the sauce: melt the butter and add shallot. Cook until it is soft but not brown. Add the lemon verbena vinegar. Add half of the spinach until wilted then add the remaining spinach. Cook until soft, puree and add salt and pepper and cream. Poach eggs until whites are firm and yolks are still soft. About four minutes. Keep water below a simmer. Remove from water with slotted spoon removing excess water.

  2. Toast crumpets place two crumpets on each plate and top with egg, add slice of salmon. Reheat the sauce and spoon over the salmon, sprinkle with chives and blossoms.


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Lamb Kebabs with Blueberries and Cinnamon

 

 Lamb Kebabs with Blueberries and Cinnamon
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Lamb Kebabs with Blueberries and Cinnamon
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Main Course
Ingredients
  • 1/4 cup Snowdon House Cherry Blossom Vinegar
  • 225 grams lamb
  • 225 grams veal
  • 1 tbsp olive oil
  • 4 cloves of garlic
  • 1 tsp dry red crushed chillis
  • 25 mL Snowdon House Dillicious Dip Mix
  • 1/2 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 2 tsp grated ginger
  • 1 tsp salt
Instructions
  1. Mix 1/2 of the Cherry Blossom vinegar, lamb and veal mince in bowl.

  2. Blend the oil, garlic, ginger, chilli, pepper, cumin, coriander, remaining Cherry Blossom vinegar, and salt in food processor.

  3. Stir the paste into the mince. 

  4. With wet hands place the meat into shapes and place onto skewers making sure it is pressed evenly. Brush the kebabs with oil and grill under a medium heat or barbeque 4-5 minutes on each side until done.

  5. Serve with Blueberry and Cinnamon topper.


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Herbed Couscous Salad

Herbed Couscous Salad
Herbed Couscous Salad
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Herbed Couscous Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Salad, Side Dish
Ingredients
  • 1 1/2 cups water
  • 1 cup quick cooking couscous
  • 3 tbsp Snowdon House Lemon Verbena Vinegar
  • 1 tbsp fresh ginger
  • 3/4 tsp salt
  • 3/4 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1 tbsp olive oil
  • 6 tbsp fresh chopped spearmint & parsley
  • 1/4 cup chives
  • 1/2 cup dried red pepper
  • 1/2 cup dried apricots
Instructions
  1. Bring water to a boil, stir in the couscous, cover and let sit off the heat for ten minutes.

  2. Transfer the couscous to a cookie sheet and spread it out so it cools quickly. Make sure there are no lumps. 

  3. Stir the remaining ingredients in a bowl and pour over the couscous salad.

  4. Let sit for a minimum of an hour to mellow the flavours. You can store for up to three days in the fridge.


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Green Risotto with Garden Herbs

Green Risotto with Garden Herbs

 

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Green Risotto with Garden Herbs
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Course: Side Dish
Ingredients
  • 2 cups Arborio Rice
  • 2 tbsp Olive Oil
  • 2 tbsp butter
  • 2 tbsp Snowdon House Dill Dip Mix
  • 1 yellow bell pepper chopped
  • 1.5 cups Douglas fir Vinegar
  • 6 cups chicken broth
  • 3 tbsp heavy cream
  • 1/3 cup parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp pepper
Instructions
  1. In a pot heat the olive oil and butter over medium heat. Add the Douglas fir vinegar and simmer for one minute. Add the rice and toss so that the rice is coated with the oil.

  2. Add half the broth stir well and add the dill dip mix and salt and pepper, cook for 20-25 minutes, adding the remainder of the broth slowly.

  3. Add the yellow pepper after about ten minutes.

  4. When the rice is done remove from heat and add the remaining butter, cream and parmesan cheese.


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Apricot & Mango Chicken Wrap with Fresh Greens

Apricot & Mango Chicken Wrap with Fresh Greens 2
Apricot & Mango Chicken Wrap with Fresh Greens 1
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Apricot & Mango Chicken Wrap with Fresh Greens
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course, Snack
Servings: 4 peoples
Ingredients
  • 2 Chicken Breasts
  • 1 bottle Apricot & Bay Vinegar
  • 1 bottle Apricot & Mango Brie Topper
  • 1/4 cup mayo
  • 4 wraps of your choice
  • 1 Roma Tomato
  • assorted coloured greens
  • handful of pea shoots
Instructions
  1. Marinate chicken breasts in Apricot & Bay Vinegar overnight.

  2. Place chicken breasts in frying pan and sautéed in vinegar until done.

  3. Cut chicken into fine pieces. 

  4. Mix mayo with three tablespoons Apricot & Mango Brie Topper. 

  5. Place wrap on cutting board and spread mayo mango combination on wrap. Add chicken pieces, fresh greens, tomato and pea shoots. Roll wrap up, cut in half and serve.


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Parsnip Poutine with Creamy Tzatziki Salad

Parsnip Poutine with Creamy Tzatziki Salad

Parsnip Poutine with Creamy Tzatziki Salad
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Parsnip Poutine with Creamy Tzatziki Salad
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Course: Appetizer, Salad, Side Dish
Ingredients
Dressing
  • 1/2 English Cucumber split in half and remove seeds
  • 1/2 cup cream cheese
  • 25 mL Snowdon House Dillicious Dip
  • 2 Tbsp Snowdon House Lemon Verbena Vinegar
  • 1 Tbsp olive oil
  • 1 garlic clove minced
  • 1/4 tsp salt
  • 1 Tbsp lemon juice
  • Freshly ground pepper to taste
Poutine
  • 4 large parsnips
  • 3 tbsp olive oil
  • 2 tbsp rosemary
  • 1 tsp cumin
  • 1 English cucumber diced
  • 1/2 cup fresh parsley
  • 1/4 cup kalamata olives
  • 1 can rinsed & drained lima beans
  • 1/4 cup feta cheese crumbled
  • 2 tbsp toasted pumpkin seeds
  • salt and pepper to taste
Instructions
Dressing
  1. Place all ingredients in food processor and process until creamy. This can be done ahead of time.

Poutine
  1. Preheat oven to 425F

  2. Peel parsnip and cut into 3 x 1/4 inch, even sized fries.

  3. Place in bowl and drizzle with olive oil and sprinkle with rosemary, cumin, salt and pepper. Toss to coat and spread out in a single layer on parchment paper and roast in oven for 20 minutes, flip fries and continue to roast for 10-15 minutes longer until they are tender. When done remove from oven and place on rack to cool for five minutes.

  4. While fries are cooling, combine cucumber, parsley, lima beans and olives in a large bowl, gently toss together.

  5. To serve, divide the fries among serving dishes. Add cucumber mixture, drizzle with dress, top with feta cheese and pumpkin seeds.


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Goat Cheese Cheesecake with Raspberry & Mint Gelee

goat cheese cheesecake

 

Goat Cheese Cheese Cake
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Goat Cheese Cheesecake with Raspberry & Mint Gelee
Course: Dessert
Ingredients
Crust
  • 200 grams Snowdon House Shortbread Dough
  • 1/2 cup walnuts toasted
  • cooking spray
Filling
  • 300 grams plain goat cheese at room temperature
  • 2 large eggs
  • 1/4 cup sugar
  • 2 tbsp honey
  • 1/4 tsp vanilla extract
  • 1 pinch salt
Raspberry & Mint Gelee
  • 1 bottle Snowdon House Raspberry & Chocolate Mint Infused Vinegar
  • 1 7 gram package gelatin
  • 1/4 cup sugar
Instructions
Crust
  1. Chop nuts and add to shortbread dough.

  2. Gease spring form pan, press dough into pan and freeze until over temperature is 375F

Filling
  1. Combine goat cheese, sugar, honey, vanilla extract and salt. Pulse untiled blended and smooth. Add eggs one at ta time.

  2. Remove pan from freezer and add filling

  3. Bake in oven for 18-20 minutes. Filling will still move a little. Chill for several hours

Raspberry & Mint Gelee
  1. Place 1/2 of the vinegar in a bowl. Add gelatine and stir. Set aside and soften for about 5 minutes.

  2. Meanwhile, bring the remaining vinegar to a boil and add sugar. Still until dissolved and remove from heat. Combine with gelatine mixture.

  3. Drizzle cheesecake with glee and return it to the fridge for approx. 3 hours until set.


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