Seasoned to Taste

Lamb Chops with Anchovy and Rosemary Topping

Moist, succulent lamb chops, quickly seared, topped with a delicious anchovy and rosemary paste and then finished in the oven. Delish!

Recipe from Chef Peter Jovetic, host of Lindo’s Seasoned to Taste television series.

Ingredients

  • 4 Double cut lamb chops
  • 1 whole bulb garlic
  • ½ bunch fresh flat-leaf parsley
  • ½ bunch fresh rosemary leaves picked, a few sprigs left whole
  • 4 anchovy fillets
  • 100 g ciabatta torn into chunks
  • 1 large handful pine nuts
  • 1 large handful green olives, stones removed and roughly chopped
  • 1 lemon, zest and juice
  • sea salt
  • freshly ground black pepper

Directions

  1. Preheat your oven to 400ºF .
  2. Take thick cut Lamb Chops and season with salt, pepper and garlic. Put into a zip lock bag and add Rosemary and olive oil. Leave to marinate for a few hours, preferably over night.
  3. Make your topping by peeling a couple of garlic cloves and popping them into a food processor. As it’s whizzing away, add the parsley and rosemary leaves, then the anchovies. Add the ciabatta and pine nuts to the processor. You want it to be quite coarse so just pulse it a few times, then tip it into your bowl of herbs along with the chopped olives and lemon zest. Season with salt and pepper, get your clean hands in the bowl and scrunch everything together. If it looks too dry, add a little lemon juice.
  4. Sear the chops in a pan or on the BBQ. Pack the topping onto each of the lamb chops. Drizzle over a little olive oil, pat this into the lamb and season with salt and pepper. Place onto a baking sheet and roast or BBQ for 10 minutes .
  5. Serve with lamb gravy (optional).

Note: Avoid overcooking. Lamb is best served rare, but if you prefer your meat cooked medium or well, you can always cook it longer.

 

GOSLING’S WINE OF THE WEEK
CHATEAU STE MICHELLE CANOE RIDGE ESTATE MERLOT 2010
This Canoe Ridge Estate Merlot is perfect for Chef Peter’s lamb chops. It presents flavours of ripe cherries and dark fruit followed by dusty old world tannins. With increased vine age, this wine is showing more depth, richness and layers of flavour.

The retail price is $28.25 and it’s available at Lindo’s and Gosling’s stores.

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on April 15th, 20143

Season 2 of Seasoned To Taste airs April 15th

Chef Peter Jovetic is back as host of our popular television series Seasoned To Taste.

Filmed by VSB TV11 exclusively at the Bermuda Gas showroom, the series features new and exciting dishes – entrees, sides, desserts, and more – created and prepared by the Island’s top chefs. Gosling’s offers the perfect wine pairing for each dish.

Look for Seasoned to Taste Tuesdays in the VSB TV11 Evening News at 7:00, 8:30 & midnight. We will feature each recipe televised on our website, so come back often and check out Seasoned to Taste under our Kitchen Corner.

The first episode of this season airs tomorrow night, April 15, 2014 and features Chef Peter cooking moist and flavourful Lamb Chops. Enjoy!

 

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies

Bacon Wrapped Roasted Turkey Breast

Chef Peter’s Roasted Turkey Breast is an elegant dish for holiday entertaining. Wrapped with slices of pancetta or bacon, and stuffing studded with corn, apple and cranberries, this turkey breast is flavourful, moist and makes a beautiful presentation to the dinner table.

Recipe from Chef Peter Jovetic – host of Lindo’s Seasoned to Taste television series.

Ingredients:
25g butter
1 tbs olive oil
2 large onions, diced
140g pancetta cubes or bacon
50g cranberries
50g corn
4 garlic cloves
25g sage leaves
1 apple, diced
flat leaf parsley
100 g coarse white breadcrumbs
1 egg
1 turkey breast or crown

Directions:
Stuffing: Heat butter and oil in a large frying pan add sliced onion for 10 minutes. Tip into a bowl. Add the pancetta or bacon to the pan, fry for 5 minutes until golden. Add sage and lemon zest, stir in parsley. Tip into the bowl with the onions, corn, apple and cranberries; bind with breadcrumbs, egg and seasoning.

Turkey: Butter and season a sheet of turkey foil (50 x 60 cm), lay 5 long pieces of string on the foil like rungs of a ladder, layer the bacon over the middle of the foil on top of the string. Open out the butterflied breast of turkey on top of the bacon, skin side down. Season, press the stuffing along the middle of the turkey breast. Pull up the sides of the foil at one end, tuck in the short end, tie the string so that the stuffing is encased. Repeat with all the strings. Wrap the foil tightly, turn the foil over so that the bacon is on the top.

Heat oven to 350°F.  Put the breast in a roasting pan and estimate 20 minutes to the pound. Use a thermometer so that the thickest part of the meat comes to 165°F.

Unwrap for the last 10 minutes to brown. Put joint on a board to rest covered for at least 10 minutes.

For the gravy, put the roasting pan on the hob, add a splash of wine and any juices. Reduce, then add stock and repeat, add cream and bubble to a slightly reduced sauce. Season to taste and stir.

 

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on December 24th, 2013

 

Vitello a l'Orange

Delicate cuts of pan-seared veal dressed with a zesty orange sauce and served with roasted asparagus, baby potatoes, and bell peppers.

Recipe from Chef Will from the Heritage Court at the Hamilton Princess

Ingredients:

  • 5 ounces Veal
  • 2 tbsp Olive Oil
  • 14 ounces Baby Potatoes
  • 2 ounces Garlic
  • ¾ cup Orange Juice
  • 2  tbsp Butter
  • 6 ounces Asparagus
  • 6 ounces Assorted Bell Peppers
  • Parsley
  • Salt and Pepper to taste

Directions:

  1. In a small pot add orange juice with butter, bring to a boil and reduce to a light syrupy consistency. Add a little salt and pepper. Wash and dry the baby potatoes, slice in half. Place in a mixing bowl, add salt, pepper, chopped parsley, garlic and olive oil. Mix together and place in a pan in 350 degrees oven for 15 – 20 minutes. Remove and keep warm. Wash the asparagus and bell peppers. Cut into small bite pieces on a bias. Drizzle with olive oil  and add salt and pepper, place in the oven for 10 minutes until cooked.
  2. Pat the veal dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium – high heat until just smoking. Cook the veal until golden brown, about 1 minute each side. Remove veal from the pan, transfer to a plate and pour cooking liquid over. Serve with the roasted potatoes and the mixed vegetables.

Gosling’s Wine of The Week

WOLF BLASS YELLOW LABEL SPARKLING BRUT N/V
Wolf Blass Yellow Label Sparkling Brut is Gosling’s choice this week for Chef Will’s wonderful recipe.

This wine from south Australia has crisp apple flavours and soft acidity. The bouquet is a complex balance of fresh berry fruit characters, while the palate shows a harmonious balance of delicate fruit  and soft mousse.  The wine has a clean finish.

The retail price is $17.00 and is available at Lindo’s and  Gosling’s stores.

Seared Scallops with Fennel Salad

Recipe from Chef Renato, the Mid-Ocean Club

A flavourful salad comprised of fennel, arugula, watercress, red onion, buttery Boston lettuce leaves, and omelet shreds is dressed with a tangy horseradish, citrus and Dijon mustard dressing and topped with succulent pan-seared scallops.

Serves:6  Enjoy as an appetizer or a light dinner.

Ingredients:
1 small red onion, finely sliced
1 fennel bulb finely sliced
A large handful of arugula, washed and dried
A large handful of watercress, washed and dried
1 small heart of Boston lettuce leaves, separated washed and dried
Olive oil
12 large fresh scallops, cleaned
Lighthouse Raspberry Walnut Dressing

For the omelet:
3 egg whites
Pinch of salt
Pinch of sugar
1 teaspoon olive oil

(For cooking demonstration I used, Lighthouse Raspberry Walnut Dressing or you may make your own – see recipe below)

For the dressing:
4 Tbsp. lemon juice
4 Tbsp. orange juice
1 teaspoon horseradish cream
1 teaspoon honey Dijon mustard
Salt & white pepper

Directions:
Whisk all the dressing ingredients together in a small bowl and set aside.

To make the omelet: whisk together the egg whites, salt, sugar and olive oil.
Heat a little vegetable oil in a non-stick frying pan.  Pour in half the omelet mixture. Cook briefly on one side until it is set.  Repeat with the remaining mixture, then roll up and slice finely to make narrow shreds.  Combine the omelet with the onion, fennel and salad leaves.

Heat a heavy–bottomed skillet until searing hot, add the olive oil and the scallops and sear very briefly on both sides.

Toss the salad with the dressing.  Pile the salad onto individual plates with the scallops on top and serve warm.

Gosling’s Wine of the Week

MATANZAS CREEK SONOMA COUNTY SAUVIGNON BLANC 2011
Matanzas Creek Sonoma County Sauvignon  Blanc 2011 comes from the vineyards in Knights Valley, on the border of Sonoma and Napa counties in Northern California, and is the perfect pairing Gosling’s have made for Chef Renato’s recipe.

This medium bodied wine has a fresh bouquet of lime, bright pink  grapefruit, lemon thyme and notes of green melon, pear and papaya.

The retail price is $26.75 and is available at Lindo’s and Gosling’s stores.

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on November 26th, 2013

Fresh Mozzarella Rollatini

Recipe from Chef Michael – The Mid Ocean Club

Fresh mozzarella cheese rolled around prosciutto, arugula and sun-dried tomatoes. Served with tomato brûlée.

Ingredients:

  • 1500 grams of mozzarella curd
  • 7 litres of water
  • 50 grams salt
  • 1 sachet of basil
  • 1 tomato
  • arugula
  • sugar
  • Guanciale or prosciutto
  • sun dried tomatoes

Directions:

  1. Add salt and basil to the water and bring up to 160°F.  Add the mozzarella curd and stretch the curd until there are no lumps and it is pliable. Place the curd on a cutting board and layer the Guanciale or prosciutto, arugula, sun dried tomatoes and roll into a log. Wrap a cheesecloth around it and let it rest.
  2. For the tomato brûlée, peel a tomato and cut it in half, dust the top with sugar and caramelize with a blow torch.
  3. Garnish with aged balsamic, sea salt, olive oil and arugula.

Gosling’s Wine of the Week

LUNETTA PROSECCO  N/V
Lunetta Prosecco N/V is the wine Gosling’s have chosen this week to accompany Chef Michael’s  recipe.

This  Italian wine is a deliciously light and fruity  Prosecco with hints of apple and peach on the nose. It has a fresh, softly sparkling palate with characters of soft ripe stone fruits. The wine is best served chilled.

The retail price is $17.25 and is available at Lindo’s and Gosling’s stores

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on November 12th, 2013

Sweet Potato Pudding

Recipe from Chef Renato, The Mid-Ocean Club

Fresh, fall season sweet potatoes are combined with eggs, butter, heavy cream, coconut, pecans and raisins and then baked until the potato mixture is cooked through and the brown sugar crumble topping is bubbly and golden brown.

Ingredients:

  • 80g raisins
  • 2 eggs, lightly beaten
  • 100g coconut flakes
  • 150g pecan nuts, chopped
  • 200g granulated sugar
  • 200g brown sugar
  • 1 tsp vanilla extract
  • 60 ml heavy cream
  • 70g self-raising flour
  • 125g butter melted
  • 600g cooked sweet potatoes, mashed

Directions:
Combine the sweet potatoes, granulated sugar, coconut, raisins,
eggs and the vanilla extract.  Beat until smooth, then add half
the butter and the heavy cream. Spoon into the base of a large
well greased casserole dish.

Meanwhile make a topping by combining the brown sugar, nuts,
flour and half the melted butter.  Stir with a fork to combine, then
using your fingers, scatter this over the top of the sweet potato
mixture in the casserole.

Place in a 350 F preheated oven and bake for about 25 minutes
or until the sweet potato mixture has cooked and the topping is
slightly golden brown.

Gosling’s Wine of The Week

DOW’s TAWNY PORT 10 YEAR OLD N/V
Dow’s Tawny Port 10 year old N/V is  Gosling’s  perfect choice for Chef Renato’s pudding.

This wine from Portugal has a nose brimming with aromas of candied fruit and toffee, beautifully combined with some mature ripe fruit.

On the palate there are vibrant nutty  flavours, perfect balance and a lovely long finish.

The retail price is $38.50 and is available at Lindo’s and Gosling’s stores.

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on November 5th, 2013

 

Honey Savoiardi Cookies with Coffee Mascarpone

Recipe from Chef Renato, Mid Ocean Club – serves 4

Chef Renato brings us delicate Savoiardi biscuits, also known as Ladyfingers, served alongside Coffee Mascarpone for an Italian inspired dessert.

Ingredients for the Savoiardi Cookies:

  • 150 gr. granulated sugar
  • 200 gr unsalted butter
  • 5 medium eggs
  • 70 gr honey
  • 200 gr. all purpose flour
  • Ingredients for the Coffee Mascarpone:
  • 350 gr mascarpone cheese
  • 100 gr granulated sugar
  • 1 espresso coffee

Directions:
Beat the eggs, sugar and honey with a mixer until fluffy, then incorporate the flour.  Add the butter which is has been almost melted.

With a piping bag, form long strips about 2 to 2½ inches long directly onto a greased baking sheet.  Bake in a 340°F oven for about 10-15 min until golden in colour.

Mix the mascarpone cheese with the sugar and the espresso coffee.  With two tablespoons of this mixture, make three quenelles on the center of the plate and serve with the Savoiardi cookies.  You may also add vanilla custard if you like.

Gosling’s Wine of the Week

Errazuriz Late Harvest Sauvignon Blanc 2011 is the wine Gosling’s have chosen this week for Chef Renato’s cookies.

This dessert wine from Chile is straw yellow colour and features intense floral and fruity scents and offers a full-bodied texture. It is refreshing and sweet.

The wine is at its finest when served chilled.

The retail price is $13.00 and is available at Lindo’s and Gosling’s stores.

 

 

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on October 22nd, 2013

Decadent Chocolate Pots

Serve Chef Peter’s Decadent Chocolate Pots in a variety of unique containers.

Pots of rich chocolate ganache, laced with Kahlua will satisfy any chocolate lover’s sweet tooth.

Recipe from Chef Peter Jovetic, Seasoned To Taste

Ingredients:

  • 1 cup heavy cream
  • 7 oz. semi-sweet or bittersweet (70% cocoa solids) chocolate at room temperature, coarsely chopped
  • 2 large egg yolks
  • 2 tablespoons Kahlua or liquor of choice
  • 2 oz. unsalted butter

Method:

  1. In a medium saucepan, heat the cream and Kahlua until bubbles appear around the edge. Remove the pan from the heat, add chocolate and let stand for 1 minute, then stir until smooth.
  2. Add the egg yolks, whisk until smooth cream. Stir in butter. Pour the custard into prepared espresso cups and refrigerate until chilled and firm.
  3. Garnish with fresh berries and Pirouette cookies.

Gosling’s Wine of the Week

SANDEMAN FINE TAWNY PORT N/V
Sandeman Fine Tawny Port from Northern Portugal is the ideal choice from Gosling’s for Chef Peter’s dessert. This port can be enjoyed in many ways – chilled, over ice or mixed in a cocktail. As George Sandeman says “….. there is no need to save it for a special occasion, make any occasion special… by drinking Sandeman Port.”

The retail price is $18.00 and is available from Gosling’s and Lindo’s stores.

 

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on October 8th, 2013

Johnny Bread – a national favourite!

Every Bermudian household has their own recipe for Johnny Bread but Chef Daamian’s is a sure-fire winner in our book. Johnny Bread is yeastless so it can be quickly prepared to serve alongside a breakfast of bacon and eggs or a bowl of hot soup or chili.

Here, Chef Daamian cooks the dough in a hot skillet until it is puffed slightly and golden brown, and then dusts the Johnny Bread with powdered sugar and serves with sliced fresh strawberries. Simply Delicious!

Recipe from Chef Daamian, Ocean Echo Restaurant at the Reefs

Ingredients:

  • 3 cups of flour
  • ¾ cup of sugar
  • 3 tsp baking powder
  • 3 eggs, beaten
  • 3 tbsp melted butter
  • ¼ cup milk
  • pinch of salt

Method:

  1. Combine the flour, sugar, baking powder and salt.
  2. Add the eggs and melted butter to the dry ingredients.
  3. Gradually add the milk and knead the dough until it comes together.
  4. Fluff the dough with your hands until it’s about one inch thick. Cut the dough with a cutter for desired size.
  5. Dredge in the flour and pan fry for 2 minutes on each side.
  6. Remove and serve.

Gosling’s Wine of the Week

GREG NORMAN SANTA BARBARA PINOT NOIR 2010
Gosling’s have paired Chef Daamian’s recipe of Johnny Bread with Greg Norman Santa Barbara Pinot Noir 2010 . The wine has lifted aromas of strawberry, black cherry and subtle earthy notes of crushed bay leaves, leading to a flavourful fruit forward palate. The juicy palate is highlighted by vanilla notes and a touch of cardamom. This well balanced wine is smooth and offers a bright acidity and a lingering finish.

The retail price is $23.50 and is available at Lindo’s and Gosling’s stores.

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on October 1st, 2013