Cowichan Bay Farm [ Home ] [ Map ] [ Philosophy ] [Farm Products] [Recipes]
Contact Information:
E-mail:
Lyle & Fiona Young
Telephone: 250-746-7884
Fax: 250-746-8912
1560 Cowichan Bay Rd,
Cowichan Bay, BC
V0R 1N1
Some delicious recipes for your next dinner feast!
Grilled Cowichan Bay Chicken Sausage with an Apple, Chanterelle and Corn Chutney
Cowichan Valley Chicken on Swiss Chard with Wine Mustard Sauce
Grilled Cowichan Bay Farm Chicken Sausages with Red Onion Marmalade
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Grilled Cowichan Bay Chicken Sausage
with an Apple, Chanterelle and Corn Chutney
Recipe courtesy of Bill Jones, a Cowichan Valley Chef,
author and food consultant.
Chutney:
This chutney is a quick and versatile accompaniment to a wide array of foods. Great with chicken, pork, squash and even tofu, this sauce is easy to make and will keep for two weeks in the fridge (much longer if frozen). I like to use Patak's curry paste, which is widely available in grocery stores.
Sausage:
In a saucepan, heat oil to a high temperature.
Add ginger and garlic and stir until they sizzle but do not brown. Add onion and quickly stir until soft and slightly coloured. Add curry paste (or powder) and stir until well mixed.Add apples and chanterelles to the pan, stir until the apples begin to release their juices. Add corn, sugar and vinegar to the pot and stir to mix well. Reduce heat and simmer for 10 minutes or until the apples are soft and the mixture has thickened. Season well with salt and pepper and set aside until needed.
In a non-stick skillet, heat a little oil to a high temperature. Add sausage and water and steam, turning occasionally, until all the water has evaporated. Add the butter and reduce heat to medium. Pan-fry sausages until golden brown, remove from pan and keep warm.
To serve, spoon a mound of chutney on each plate, top with a couple of sausages and serve with scrambled eggs and sliced tomatoes for a great breakfast, or with rice and stir-fried (or steamed) vegetables for an excellent and nutritious dinner.
* The chicken sausages are available at the Peppers Market in Victoria, or through Cowichan Bay Farm
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Cowichan Valley Chicken on Swiss Chard
with Wine Mustard Sauce
Preheat oven to 4250F. Brush chicken with butter, and then season with salt and pepper and sprinkle with herbs. Roast 25-35 minutes (legs will take longer, breasts shorter), or until cooked through. While this occurs, you can make the sauce.
Place garlic and wine into a pot and boil and reduce by two thirds. Add cream and reduce until sauce lightly thickens. Whisk in mustard and season with salt and pepper. Reserve on low heat until the chicken and chard are ready.
Steam chard in a steamer or in a large skillet filled with a little bit of boiling water until just tender, and then reserve on low heat.
To assemble the dish, pour a pool of sauce on 4 heated plates. Divide and mound the chard, removing excess moisture first, over the sauce. Set a chicken leg or breast a top the chard. Garnish with herbs sprig. Whipped potatoes and tender young carrots would go nicely with this dish.
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Grilled Cowichan Bay Farm Chicken Sausages
with Red Onion Marmalade
The recipe for the marmalade yields two cups. Leftovers, which can be served with roast meats, ham or poultry, can be placed in a tightly sealed jar and stored in the fridge 2-3 weeks.
For the Marmalade:
To make the marmalade, heat oil in a pot set over medium heat. Add the onions and cook until very tender, about 5-6 minutes. Sprinkle in sugar and stir to dissolve. Season with salt and pepper. Add vinegar and reduce until it begins glaze around the onions. Remove from heat and reserve. Can be served warm, or made several hours in advance, placed
in the fridge, and served chilled.
Grill the sausages over medium heat, turning from time to time, until cooked through. Serve sausages with a heaping spoonful of the onions.
New potatoes and spring vegetables go nicely with the sausages. The sausages and onions are also nice served on warm crusty buns with a little grainy Dijon mustard.
Serves four.
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Cowichan
Bay Farms “Pastured” Chicken Braised in Beer With Chanterelle Mushrooms,
Leeks, Bacon and Sage
Recipe Courtesy Fairburn Farm, Vancouver Island, B.C. (Serves 4)
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1 Large pastured chicken(3-5 lb.), cut to yield 2 thighs, 2 drumsticks, 2 breast bases with wingettes.
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Reserve the wings and backbone for stock.
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4 tablespoons all-purpose flour
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Salt & pepper
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2 tablespoons olive oil
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1 cup white of leek, sliced lengthwise and diced
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2 tablespoons fresh garlic, chopped
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1 cup fresh chanterelle mushrooms, cut in half or quartered
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1/4 cup microbrew stout or ale
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4 tablespoons fresh sage, chopped
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1/4 cup 35% cream
Pre-heat oven to 375. Roll chicken pieces
in flour seasoned with salt and pepper.
In a large braising-style frying pan (with a tight fitting lid), heat the
olive oil and sauté the chicken pieces, skin side down first, until
seared golden brown. Remove the chicken and set aside.
Add the leeks, garlic, mushrooms, and bacon to the pan; season and lower the
heat to prevent browning.
When the leeks are translucent, add a bit of the beer to deglaze the pan.
Stir with a wooden spoon on the bottom of the pan to avoid any lumps caused
by the flour.
Add the remaining beer and bring the mixture to a simmer.
Add the chicken, cover, and place in the oven for approximately 35 minutes.
Check the legs of the chicken with a knife to make sure the juices run clear.
When they do, the chicken is done.
Remove the pan from theoven and take the chicken out of the pan.
Place the pan on the stove and bring the sauce to a simmer.
In a separate saucepan, combine 2 tablespoon of chicken fat (skimmed from
the top of the sauce)
with the remaining flour and mix well. Add 1/2 cup of the sauce to this and
mix again.
Pour this mixture into the sauce
and mix well. Add the sage and the cream to the sauce, simmer for 5 minutes
to cook out any starchy flavour.
Adjust the seasoning, add the chicken to the sauce, heat and serve
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