lamb burgers

As requested by our blog readers here is the recipe for the Rock Salt Restaurant and Cafe’s lamb burgers.  We serve them topped with cream cheese and mango chutney.  They also make great meat balls for our squash and kidney bean stew and taste awesome served in pita or naan bread with feta cheese and [...]

barley risotto

Barley Risotto with Chicken Confit and Turnip serves 4-6 1 small turnip small dice 1.5 cups pearled barley 1 small onion finely diced 1 clove garlic, chopped fine 2 Tablespoons butter 1 cup dry white wine 6 cups good chicken stock 1/2 cup freshly grated Parmigiano Regiano 1 cup shredded chicken confit 4 Tablespoons butter, [...]

chicken, spinach, pistachio curry

Use fresh bright green pistachios as they give the dish a great vibrant green colour.  They are a hassle to peel but as they say no pain no gain. 4 chicken breasts *You can use any chicken you like. I like to brown it, cool it and then pull it off in strips because then [...]

turkey stuffing

Minced means tiny and it is important not to have big chunks of onion and carrots in stuffing. Fresh herbs are better and if you don’t have them that is fine then use dried but use half as much. Good stuffing requires stale bread.  If you don’t have stale you should and put your bread [...]

juicy perfect roast turkey

Brining Brining is easy and makes your bird so much juicier so don’t skip this step.  The only important part to this recipe is the water and the salt.  The rest of the ingredients are optional so use some or all of them as you wish.  Use other things that taste good if you want. [...]

tarte flambe, morels, cream cheese & bacon

This recipe was generously contributed by chef and cookbook author Bill Jones.  Bill forages mushrooms, teaches cooking classes and hosts dinners at his residence in the Cowichan Valley, Deerholm Farm. Pre-heat Oven to 425 F Pastry: 1 cup (250 mL)           warm water 1 tsp (5 mL)    I           instant yeast 1 tsp (5 mL) [...]

shredded pork in puff pastry

Thanks to Executive Chef Rick Choy from Hotel Grand Pacific for this recipe.  If you want to sample this dish check out the hotel’s east meets west ‘Dim Sum and Then Some’ menu served up every weekend. 2lbs Slopping Hill pork butt 12 cups water 4oz sherry wine 1 cup soya sauce 2 Tablespoons dark soya sauce 2 Tablespoons salt 4 oz [...]

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