MP Virani's Virtual Canada Day: Recipes from Chef Jagger Gordon
June 30, 2020
On Canada Day, I will join Chef Jagger Gordon and his Feed it Forward team to distribute up to 3,000 free meals to our community!
Come by Feed it Forward's pay-what-you-can grocery store at 2770 Dundas St W on July 1 from 12 to 4 p.m. or stop by the Feed it Forward food truck at Queen St W and Brock Ave during the same time to grab your free meal!
Below are the recipes for the two meals we will be serving on Canada Day - a vegan option and a halal option.
Organic Mushroom sliders with Smoke Peach Gastric
By: Chef Jagger Gordon
INGREDIENTS
- 8 ounces cremini organic mushrooms, sliced
- 8 ounces variety of mushrooms (oyster, shiitake, mix gourmet), cut into bite-size pieces
- 3 tablespoons miso paste
- 2 tablespoons parsley, chopped
- 3 tablespoons lemon juice
- 2 teaspoon salt
- 1 each egg or (veg substitute)
- 2 cup bread crumbs
- 6-8 slices white cheddar (veg substitute)
- 6-8 each slider buns
- Canola oil as needed
COOKING DIRECTIONS:
PREHEAT A LARGE SKILLET OVER HIGH HEAT ON BBQ.
- Once hot, add enough canola oil to coat the bottom of the pan. Then, add the sliced cremini mushrooms.
- Sauté the mushrooms until they release all their water and sear to a golden colour on all sides. About 5-7 minutes.
- Once the sliced mushrooms are cooked, transfer them to a plate and let cool. Repeat this step for the variety of mushrooms as well.
- Once the sliced mushrooms have cooled, place them into a food processor along with the miso paste, parsley, lemon juice, salt and egg. Process them until they are thoroughly mixed and the consistency of a coarse paste.
- Transfer the mixture to a mixing bowl and add the variety of sautéed mushrooms and breadcrumbs. Mix by hand until all the ingredients are thoroughly combined.
- Let stand for 10 minutes so the bread crumbs absorb the liquid, then mix again.
- Divide the mixture into 6-8 equal portions and shape each into patties. The patty size is based on the size of your slider bun.
- Smoked Peach Gastric
Sauce for mushroom burgers:
INGREDIENTS
-
- 4 slices canned peaches, packed in juice
- ¼ cup unseasoned rice vinegar
- 1 tablespoon water
- ½ teaspoon smoked paprika
- 1 clove garlic
- ¼ cup fresh parsley
- ⅛ teaspoon salt
- pinch ground black pepper
- ¼ cup extra-virgin olive oil
Smash and peel the garlic and place it in a pint-size Mason jar. Add the remaining ingredients except for the oil and whirl with a stick blender until smooth. Then, with the blender running inside the jar, slowly add the oil until combined.
Store and refrigerate until ready to serve.
Grilled Chimichurri Steak
By: Chef Jagger Gordon
COOKING DIRECTIONS
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
- Chimichurri sauce
Steak sauce:
INGREDIENTS
- 1/4 cup (60 ml) red wine vinegar
- 1 1/2 cups (375 ml) olive oil
- 1/4 cup (30 g) finely chopped shallots
- 1/4 cup (10 g) chopped oregano
- 1/4 cup (10 g) chopped cilantro
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp chopped thyme
- 1 tbsp finely chopped garlic
- 1 tbsp crushed red pepper flakes, or to taste
In a bowl, combine all the ingredients. Set aside 1 cup and keep in the refrigerator until ready to serve.
