Cooking Demo: Indigenous-Inspired Meals

Chef Russell Weir brings enthusiasm, passion, and creativity to the kitchens at Algonquin College. Russell was born and raised in Ottawa; however, his passion for Great Canadian Cuisine has taken him to all areas of the country. Russell has competed nationally receiving many awards and recognition for his passion and commitment to the culinary arts. He has guided many young cooks while teaching at Ottawa’s Algonquin College and has been involved in raising money for numerous charities including Care Canada, CHEO and the Ottawa Cancer Foundation. Chef Russell Weir was proudly named Chef of The Year for 2011 by his peers in The Canadian Culinary Federation where he serves as Vice President. In September 2011, Russell Weir was chosen as one of five Ottawa chefs to travel to New York City and cook at The prestigious James Beard House, promoting Ontario food and wine. His philosophy towards cooking relies on using the highest quality sustainable ingredients sourced locally where possible. He also believes in a simple honest approach to highlight those ingredients.

Chicken

Ingredients

• 4 boneless (Skin on) Organic chicken breasts Approx. 6 oz each
• 1 tbsp fresh sage chopped
• 1 tsp fresh thyme chopped
• 1 tsp fresh garlic minced
• 1 tsp fresh rosemary chopped
• 3 tbsp balsamic vinegar
• 2 tbsp olive or walnut oil
• Salt and pepper to taste

Directions

• Coat the chicken breasts with balsamic vinegar and rub thoroughly with the herb mixture. Let sit for half an hour.
• Sprinkle with salt and pepper.
• Heat oil on high heat and sear marinated chicken skin side down first until nicely browned.
• Turn and sear opposite side.
• Reduce heat and gently cook chicken until it reaches an internal temperature of 165 F°.
• Let rest 5 to 10 minutes.

Succotash

• ½ small butternut squash
• ½ cup kernel corn
• ½ cup cooked red beans
• 1//2 cup maize
• 1 tsp fresh sage chopped
• 1 tsp fresh garlic minced
• 1 cup vegetable or chicken stock
• 1 tbsp olive or walnut oil

Directions

• Peel the squash, remove seeds and dice ¾ inch.
• Add the squash, corn, maize, and beans to the stock and simmer until all ingredients are soft.
• Heat oil in a skillet and sauté drained vegetable mixture with garlic and herbs.
• To serve, place succotash in the center of the plate.
• Slice chicken breast into 4 slices and place on top of succotash.
• Serve immediately.

Makes 4 servings.

Ingredients

• 1/2 cup wild rice (or alternative rice)
• 3 cups whole milk
• 1/4 cup maple syrup
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1 tablespoon vanilla extract
• 1/4 cup chopped pistachios, berries, or other nuts/seeds for sprinkling

Directions

• Wash wild rice well, drain and place in a medium-large saucepan.
• Add milk, maple syrup, salt, spices, and vanilla. Bring to a boil, stirring constantly. Once rapidly boiling, reduce heat to low and cook, stirring occasionally, for 45 minutes- 1 hour, or until liquid has reduced to resemble a thick pudding and rice is just undercooked.
• Garnish with pistachios, berries, or other nuts/seeds and serve immediately, or wrap with cling wrap pressed to touch pudding and refrigerate.