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Canada's top chef Dale MacKay. (CBC)

There will be the turkey, stuffing and maybe pumpkin pie at your Thanksgiving dinner, but maybe you need a dish with a bit of a kick. Top Chef Canada's Dale MacKay, who is now based in Saskatoon, stopped by Studio YXE to chat with Saskatoon Morning host Leisha Grebinski and share some recipes to spice up your Thanksgiving. 

Kale Salad

Roasted and raw root vegetables, crouton and balsamic.

Salad

1 bunch           Kale                                        

150 gr.             Dried cranberry

1 piece             Sweet potato                          

250 gr.             Rustic bread crouton(sourdough)

1 piece             Turnip                                     

100gr.              Parmesan reggiano(grated)

1/2 piece          Red onion(small)                                            

salt and fresh cracked pepper

Pick the kale into thumb size pieces.  Put 2/3 of it into an ice bath too refresh and then drain it with a salad spinner or colander and lay out onto a dry paper towel.   Cut the root vegetables in half and with each half cut that into approximately half inch dice.  In a hot Le Creuset, with enough olive oil to just coat the pan, add your diced root vegetables and some salt.  Once they get a slightly caramelized add your remaining kale and let each side of the kale get brown so it gets a little crispy.  Lay out all the hot ingredients onto a tray with paper towel to drain the fat.  Now on your box grater, grate the remainder of your root vegetables.  Slice your red onion very thin so you have shavings. Place all the salad ingredients into a large mixing bowl and pour your dressing over top and finish with fresh cracked pepper.  Mix well and let sit for 5 minutes so the acid of the dressing breaks down the raw vegetables.  Place salad mix into a serving bowl. Bon appetite.

Dressing

300 ml             Olive oil                                               

150 ml             Balsamic vinegar

1 tsp.              Dijon mustard                        

4 cloves          Roasted garlic

Place vinegar, Dijon and garlic into small mixing bowl and whisk vigorously until the garlic has incorporated into the vinegar and the Dijon.  Then slowly add your oil stirring with whisk continuously until all is emulsified.

Aydens Curried Nuts

2 cups             Cashews (unsalted)

½ cup              Raisins

1 stick              Lemon grass (chopped)

2                      Curry leaves (julienned)

2 tbsp               Dried coconut (bite size pieces)

1 tbsp               Curry powder

½ tsp.               Coriander powder

1 tbsp               Grated ginger

½ tsp.               Cumin powder

½ tsp.               Cayenne powder

1 whole             Lime zested

3 tbsp                Coconut oil

1 tsp                  Salt

Preheat oven to 275 degrees.  In med size frying pan heat up coconut oil.  Add the lemongrass, curry leaves, raisins, and ginger.  It should get very fragrant (about 3 minutes) then add in the rest of your spices except lime zest and nuts.  Stir for another 5 minutes toasting all the spices.  Then add your nuts and mix until everything is evenly coated.  Pour nuts onto a baking sheet and place in the oven for approximately 30 minutes or until toasted and golden.