Author: Marketing Associate

Photo and recipe courtesy of the BC Blueberry Council. 

Yields: 12-16 tacos

INGREDIENTS:

 BLUEBERRY WET RUB FOR PORK

1 cup (150 g) B.C. Blueberries, fresh or frozen

½ cup (65 g) Onion, diced

2 tbsp (20 g) Fresh garlic, chopped

1 tbsp (15 ml) Chipotle pepper (canned in adobe sauce), chopped

1 tbsp (15 ml) Salt

1 tsp (5ml) Pepper

1 tsp (5 ml) Sweet paprika

½  tsp (2.5 ml) Thyme, fresh or dry

PORK ROAST

3-4 lb (1.5 kg) Pork shoulder

BLUEBERRY PINEAPPLE JICAMA SALSA

1 cup (150 g) B.C Blueberries, fresh or frozen

¾ cup (125 g) Pineapple , fresh or canned, diced

½ cup (75 g) Jicama, diced

1 tbsp (10 g) Jalapeño pepper, de-seeded and finely diced

1 tbsp (15 ml) Fresh cilantro, chopped

1 tbsp (15 ml) Lime juice

½ tsp (2.5 ml) Salt

½ tsp (2/5 ml) Pepper

TACOS

12 (4-6”) Corn tortillas

DIRECTIONS:

WET RUB

• In a sauce pan, on a medium-low heat, cook the blueberries, onion, garlic, chipotle, salt, pepper, paprika and thyme until reduced, breaking down the mixture with a spoon.
• Cool completely and spread over the pork to marinade in the refrigerator for 1- 5 hours.

PORK ROAST

• Cook marinated pork in a uncovered roasting pan on low heat (275F/135C) for 4-5 hours.
• Allow to rest and cool.
• Separate and shred into small pieces.

SALSA

• Mix together the blueberries, pineapple, jicama, jalapeño, cilantro, lime, salt and pepper and set aside.

TACOS

• Warm tortillas in oven or microwave for 15-30 seconds.
• Line the tortilla with shredded pork then top with salsa.

Photo and recipe courtesy of the BC Blueberry Council.

Yields 1.5 cups

INGREDIENTS:

1 cup (150 g) B.C. Blueberries, fresh or frozen

1 cup (150 g) Thick sliced bacon, diced

½ cup (75 g) Shallot, finely diced

½ cup (75 g) Granny Smith apple, peeled, cored and diced

½ cup (120 ml) Apple cider vinegar

1/3  cup (80 ml) Maple syrup

1 tsp (5 ml) Orange zest, finely grated

½ tsp (2.5 ml) Ground black pepper

¼ tsp (1.5 ml) Ground clove

DIRECTIONS:

• In a medium pan, fry the diced bacon over medium heat, until light brown, but not crispy.
• Strain the bacon and reserve 2 tablespoons of the bacon fat.
• Using the same skillet, add the bacon fat, blueberries, shallot, apple, apple cider vinegar, maple syrup, black pepper and clove.
• Bring to a boil and continue to simmer, on a medium-low heat, for 45- 60 minutes until thick and reduced.
• Add the cooked bacon and orange zest.
• Serve at room temperature.

INGREDIENTS:

1/2 cup granulated sugar
2 tbsp water
2 cups chopped fresh rhubarb
3 cups halved strawberries
4 tsp cornstarch

CRUST:
1 cup graham wafer crumbs
1/2 cup finely chopped almonds
1/3 cup butter, melted

FILLING:
4 oz cream cheese, softened
2 tbsp whipping cream
1 tbsp granulated sugar

DIRECTIONS:
In the top of a double boiler, bring sugar and water to a boil over direct heat. Fill the bottom of the double boiler halfway with water and bring to a gentle boil. Place top boiler on bottom boiler and add rhubarb. Cover and poach, without stirring, for 15 to 20 mintues until tender and the shape still holds. Remove from heat and let cool, without stirring.

Meanwhile, in a bowl, toss together graham crumbs, almonds and butter until moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23 cm) round tart pan with a removable bottom. Bake on the centre rack of an oven at 350°F for about 12 minutes until crust is firm to the touch. Let cool on rack.

In a bowl, beat cream cheese, whipping cream and sugar for about 3 minutes until spreadable. Spread in the tart shell and halfway up sides. Refrigerate for 30 minutes.
Meanwhile, place strawberries in a large bowl. With a slotted spoon, add rhubarb and set aside.

In a small saucepan, bring remaining liquid from rhubarb to a boil. Whisk cornstarch with 1 tbsp of cold water; whisk into liquid and boil for about 1 minute until thickened. Let the mixture cool at room temperature for 15 minutes, stirring occasionally.

Add filling to fruit; stir very gently to coat. Spoon filling into crust. Refrigerate for about 2 hours until set.

INGREDIENTS:

6 cups crushed hulled strawberries
1 package light fruit pectin crystals
4 and a 1/2 cups granulated sugar

DIRECTIONS:

Pour strawberries into a large Dutch oven. Combine pectin crystals with 1/4 cup (50 mL) of the sugar; stir into pan. Bring to full rolling boil over high heat, stirring constantly. Stir in remaining sugar; return to full rolling boil. Boil hard for 1 minute, stirring constantly.

Remove from heat. Stir for 5 minutes to prevent fruit from floating, skimming off foam. Using a sterilized metal funnel and 1/2-cup (125 mL) measure, pour into hot sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with hot lids; screw on bands fingertip tight. Process in boiling water canner for 5 minutes. Remove jars and let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. (If not, refrigerate and use within 3 weeks.) Store in cool, dry, dark place for up to 1 year.

*Useful Tips: To crush strawberries, crush only one layer at a time. To prepare canning jars and metal funnel and measure, fill boiling water canner two-thirds full of hot water; cover and bring to boil. Wash and rinse jars, funnel and measure. Place in canner; cover and boil for 15 minutes. To prepare lids, heat new canning lids in saucepan of boiling water just before jam is ready.

INGREDIENTS:

8-10 on-vine tomatoes, diced

3 cloves garlic

3/4 cup fresh basil leaves, coarsely chopped

1 tsp fresh lemon juice

1/3 cup extra-virgin olive oil

Coarse salt and coarsely ground black pepper, to taste

French or Italian bread slices

Black olive slices

DIRECTIONS:

1. Preheat oven to 475 degrees F.

2. In a medium bowl, mix together tomatoes, garlic, basil leaves, lemon juice, olive oil, salt and pepper; set aside.

3. Slice the bread into 1-inch slices. If you’re working with a large loaf, you’ll then want to halve each slice again. Brush one side of each slice with extra-virgin olive oil. Place the slices oiled side down on a cooking sheet, and toast them in the oven until golden brown.

4. Top each bruschetta with the tomato mixture, olives and garnish with any left over basil leaves. Don’t top too far ahead of serving, as the bread may get soggy.

INGREDIENTS:

1 1/4 cups brown sugar

3 eggs

2 1/2 cups carrots, grated
1 cup whole wheat flour
1 lemon, zested
1 small orange, juiced and zested
3/4 cup raisins (soaked in juice from orange)

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1 teaspoon baking soda

1/4 cup pecans, roughly chopped (optional)

1/4 teaspoon salt

Cream cheese icing (optional)

DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Whisk together eggs, sugar and orange and lemon zests in a bowl, until pale and airy. Add the grated carrots and blend well. Mix in the spices, baking soda, salt and flour, then add the raisins and pecans (if desired) and any left over orange juice.
3. Pour the mixture into a lightly greased pan, and bake for 40 minutes. After the cake is cooked and cooled, top with cream cheese icing if desired.

Ingredients:

2 large avocados (ripe)

1/2 cup of salad shrimp

2 tablespoons of sour cream

2 tablespoons of mayo

Juice from half of a lemon

Pinch of dill

Pinch of paprika

Directions:

Mix shrimp, mayo, sour cream, lemon juice, dill, and paprika; add salt if shrimp is unsalted.

Half the avocados and remove their pits.

Separate the mixture into 4 equal portions and place them on top of the avocado halves.

Tip – adjust the amount of sour cream, mayo, and seasoning to your liking.

Ingredients:

1 cup of packed sweet basil

1/3 cup of parmesan cheese

1/3 cup of olive oil

1/4 cup of roasted sunflower seeds

2 cloves of garlic

A pinch of salt (optional)

Directions:

Combine all items with a food processor/magic bullet and blend into a slightly chunky texture.

Tip – you can freeze the pesto to store for extended periods of time

Tip – If you are using a magic bullet or a similar type of blender, you should chop up the basil to help with blending.

[youtube height=”HEIGHT” width=”WIDTH”]http://www.youtube.com/watch?v=-HCpiIAnSNs&list=UUCOTM86m3nZInqcpaMUn9-A[/youtube]

Serves: 8 people

Preparation time: 2.5 hours

Ingredients:

400 grams rice flour (1 bag)

6 pounds turnip (white Lo Bok)

4 Chinese sausages

38 grams dried shrimp

3 cups (combined turnip juice and water *refer to instructions)

6 tablespoons white sugar

Seasoning Ingredients:

6 tablespoons heated oil

4 teaspoons chicken essence powder

2 teaspoons salt

White Pepper (to taste)

sesame oil (to taste)

Garnish:

½ teaspoon white sesame (stir-fry beforehand without oil, making sure it doesn’t burn)

1 teaspoon finely chopped spring onion

Use:

2 round cake tins, brushed with a thin layer of oil

Instructions:

1. Soak dried shrimp in water until soft and tender. Then, dice it into fine pieces.

2. Cut Chinese sausages into fine pieces.

3. Stir-fry the dried shrimp and Chinese sausages together.

4. Peel the turnip, and grate them into thick shreds. Next, put the turnip into a big pot. Add 6 tablespoons of white sugar. Cook and boil the turnip until they are transparent. Switch off the heat.

5. Pour the juice from the boiled turnip, adding water as required to make 3 cups of liquid into a big bowl. Gradually add rice flour and stir until smooth.

6. Put the flour mixture, dried shrimp and Chinese sausages to the pot of turnip. Add seasoning ingredients. Stir and mix well.

7. Pour the combined mixture into the 2 oiled cake tins. Steam each cake tin at individually over high heat for 45 minutes to one hour until done. When a toothpick is inserted, the pudding-like cake residue should be transparent if done. Sprinkle with the sesame and spring onion to decorate. It can be served immediately. Or, leave it to cool.

8. The cooled pudding-like cake can then be refrigerated until ready to eat. When ready to serve and eat, slice the pudding-like cake into squares and pan fry in a skillet until lightly brown on each side.

9. Serve hot and enjoy!