NorCliff Farms Inc.

FIDDLEHEAD FISHCAKES WITH DILL, BACONAISE AND CELERY, AVOCADO SALAD.

Ingredients:

130 grams fiddleheads
312 grams ling cod
15 grams horseradish
2 lemons
210 grams riced baked potato
4 eggs
2 cups of flour
4 cups of panko
½ of an avocado
1 stalk celery
1 shallots
½ bunch of chives
Extra virgin olive oil
1 bunch of dill
Salt and pepper
1 lt of spring water
1 large egg yolk
1 tsp Dijon mustard
200 ml veg oil
200 ml bacon fat
6 strips of bacon.

Method: For fishcakes:

· In pot of boiling water, poach 80 grams of fiddleheads until just tender. Approx 2 min. Refresh in ice bath

·         In food processor combine poached fiddleheads, cod, 10 grams of grated fresh horseradish, zest of 2 lemons, and the riced potato. Blend until it reaches uniform paste. Season to taste.
·         Form paste into 1.5 oz balls with your hands. And place on a baking tray.
             In three mixing bowls, have one for each, place eggs, flour and panko.
·         Dredge balls in flour, then bread with egg wash and finally panko. Line on baking sheet.
·         Have a deep fryer set at 350 degrees F.
·         Fry fish balls until golden brown and cooked throughout. Lightly season.

For Dill Gel:

·         Bring 1 lt of spring water to a simmer whisk in 8 grams of agar agar. Until fully dissolved. Set aside in heat proof container and place in fridge. Let set.
·         Bring another pot of water to boil and blanch 40 grams of fiddle head and 1 bunch of dill. Refresh in ice bath.
·         Break down with a knife the dill and fiddle heads and place into a high speed blender.
·         Break apart agar and blend into dill puree. Adding water to reach desired consistency.
·         Season to taste

For Baconaise:

·         Cook of bacon until crispy and fat is rendered. Reserve the fat. And dice bacon into bits.
·         In mixing bowl whisk your egg and mustard.
·         Slowly start to incorporate your fat and oil alternately.
·         Whisk the entire time until a mayo consistency is reached. If too runny add more oil.
·         Season to taste.
·         Fold in bacon bits

For Salad:

·         Fine dice celery stalk
·         Finely chop chive
·         Brunoise shallot
·         Cut avocado into medium dice chunks
·         Mix in bowl with extra virgin olive oil and a squeeze of lemon
·         Season with salt and pepper
·         Finish with chive

For Garnish:

· Sautee remaining fiddleheads with olive oil
Thank you Chef Jonathan Viau.

NORCLIFF REFLECTIONS OF YEAR 2013

“So You Think You Can Cook?”

Raising thousands of dollars in support of Sickkids Toronto
Remember Miranda

Our ambassador Miranda Bauer sadly passed away on March 27/13. Understanding that Miranda would be pleased to know that the funds raised for this event will be donated to Dr. Malkin’s Rhabdomyosarcoma Cancer Research at SickKids in her honor. Miranda truly wanted to help in anyway and to be a part of this event, her light will always shine.

THANK YOU to special people, you have touched our hearts- Manuela Stefan for the amazing photography- Gossip Restaurant for all your support- Tamarack’er Down Fiddlers for your fabulous music-Think Ink Design & Print.

Elevator Communications Inc who donated hours and hours of their precious time to promote this event for SICKKIDS Toronto. Words are simply not enough.

CONGRATULATIONS Jonathan Viau for Winning our 2013. Represents Pure Spirits -DRC. Toronto.

"So You Think You Can Cook Culinary Competition”

NorCliff appreciates all your hard work Jonathan, the taste of your winning dish was simply delicious, such pleasure to our palate!

The winning dish was Fiddlehead Fishcakes with dill, baconaise and celery, avocado salad

SPECIAL THANK YOU TO OUR CELEBRITY JUDGES. CAN’T DO IT WITHOUT YOU. *** FOREVER GRATEFUL***

Chef Massimo Capra

Chef John Higgins

Chef Rob Rainford

Chef Christopher Ennew C.C.C.

Therese DeGrace

Nick Secord

LAST BUT NOT LEAST!!!!

SICKKIDS HOSPITAL AND STAFF.

THANK YOU TO:

Alicia Leon

Janessa Bishop

Wishing all nothing but the best in 2014

The Fiddlehead Team/NorCliff Farms Inc.

"So You Think You Can Cook 2013"

Fiddlehead Cured Pork Belly

Product

3 – 10lb Pork bellies

1 box kosher salt

4 star anise

20 juniper berries

¼ cup ground coriander

¼ cup ground cumin

1 tbls ground cardamom

2 tbls crushed red chilli flakes

2 cups chopped fiddleheads

10 pounds butter

2 litres canola oil

Method

Mix all ingredients except butter and oil.
Cover the bellies with curing mix. Place in a perforated pan, cover and marinate for 2 days.
After 2 days rinse off all the excess curing mix and pat dry with a towel.
Place all butter and oil in 3 separate deep hotel pans. Cover with parchment and tin foil and braise for 4 hours.
Take out of the oven and cool in at room temp for another 4 hours.
Place bellies in 3 separate shallow hotel pans cover with saran wrap and put another shallow hotel on top and press for 12 hours.

Total Cooking & Prep Time

3 days

Fiddlehead Pesto

Product

1 cup hazelnuts

¼ cup sugar

¼ cup water

2 cups fiddleheads

½ cup to 1 cup olive oil

15 cloves roasted garlic

½ cup shaved parmesan cheese

Salt and Pepper to taste

Method

Toast hazelnuts for 10 minutes. Boil sugar and water and coat the hazelnuts and cook for another 5 minutes.
Cool hazelnuts and combine all ingredients in blender except for the oil.
Add have the oil half at a time and pulse to leave a little texture in the pesto.

Total Cooking & Prep Time

30 minutes

Beet Puree

Product

8 red beets

5 shallots

3 tbls honey

1 litre 35% cream

½ cup sherry vinegar

Salt and pepper to taste

Method

Peel and rough chop beets. Place all ingredients in a saucepot bring to a boil and cook until the beets are fork tender, about 20 to 25 minutes.
Puree and pass through a china cap

Total Cooking & Prep Time

40 minutes

Fiddlehead Hollandaise

Product

2 ½ cup finely chopped fiddleheads

3 pounds butter

1 bottle chardonnay

15 peppercorns

3 bay leafs

3 chopped shallots

8 sprigs thyme

Juice and zest of one lemon

Tabasco

Worchester

6 egg yolks

Salt and pepper to taste

Method

Put wine, peppercorns, thyme, shallots, bay leafs, and 1 cup of the fiddleheads in a saucepot reduce by 2/3’s
Stain ingredients and reserve.
Melt butter and skim some of the white milk fat off the butter.
In a metal bowl whisk eggs and reduction together over a double boiler. Slowly incorporate melted butter until a thick sauce is formed.
Add Tabasco, Worchester sauce lemon juice, zest and seasonings and the last 1 ½ cups of chopped fiddleheads.

Cooking & Prep Time

45 minutes