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Devan Rajkumar's recipes using berries and cream

Published Wednesday, July 9, 2014 11:53AM EDT

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STRAWBERRY-LIME GAZPACHO WITH SPIKED CUCUMBER & FRESH WHIPPED BASIL CREAM

Chef Devan Rajkumar

A seasonal spin on a refreshing classic. This modern approach to the famous Gazpacho is sure to leave your guests in awe and should be a future summer staple.

Preparation time: 20 minutes

Refrigeration time: 1 hour

Yield: 6 servings

Gazpacho:

6 cups (1.5 L) coarsely chopped local strawberries

1 cup (250 mL) coarsely chopped, seeded and peeled English cucumber

1 shallot, chopped

1 clove garlic, chopped

2 tbsp (30 mL) fresh lime juice

2 tbsp (30 mL) white balsamic vinegar

1 tsp (5 mL) olive oil

1 tsp (5 mL) fine sea salt

¼ tsp (1 mL) white pepper

Spiked Cucumber:

½ cup (125 mL) diced (1/2-inch/1 cm) English cucumber

¼ cup (50 mL) apple cider vinegar

1 tbsp (15 mL) brown sugar

Topping:

½ cup (125 mL) 35% whipping cream

3 large basil leaves, chopped

1. Gazpacho: In a blender, in batches, puree strawberries, cucumber, shallot, garlic, lime juice, vinegar, oil, salt, and pepper until smooth. Strain through a fine sieve into a large measuring cup; discard the pulp. Cover and refrigerate until chilled, about 1 hour.

2. Spiked Cucumber: In a small saucepan, bring vinegar and sugar to a boil; remove from heat and add cucumber. Let sit 5 minutes; drain and cover and refrigerate until ready to use.

3. Topping: In a chilled stainless steel bowl, beat cream until soft peaks. Gently stir in basil.

4. In a small serving bowl, place a tablespoon (15 mL) of the spiked cucumbers, ladle over gazpacho and top with a dollop of basil whipped cream.

Chef’s Tip:Alternately, spike the cucumbers overnight: in a small bowl combine cucumber, vinegar and sugar; cover and refrigerate overnight; drain.

Nutritional Information

Per serving

Energy: 144 Calories

Protein: 2 g

Carbohydrate: 16 g

Fat: 9 g

Fibre: 3.4 g

Sodium: 400 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient and % DV*

Calcium: 4% / 48 mg

Vitamin C: 155%

Folate: 20%

Magnesium: 11%

Vitamin A: 8%

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

MAPLE-BLUEBERRY CHICKEN STUFFED WITH CANADIAN BRIE AND BASIL CRÈME

Chef Devan Rajkumar

This dish reinvents the chicken breast by going above and beyond. Screaming Canada, with Canadian brie, maple syrup and delectable blueberries. This dish will soon become a family favourite.

Preparation time: 30 minutes

Cooking time: about 25 minutes

Yield: 4 servings

4 bone-in skin on chicken breasts (about 2 lbs/ 1 kg)

1 cup (250 mL) diced chilled Canadian Brie cheese

12 large basil leaves, finely chopped

1 tbsp (15 mL) vegetable oil

Maple-Blueberry Sauce:

2 tsp (10 mL) butter

2 tbsp (30 mL) chopped shallot

1 cup (250 mL) blueberries

¼ cup (60 mL) balsamic vinegar

3 tbsp (45 mL) maple syrup

Basil Crème:

½ cup (125 mL) 35% whipping cream

8 basil leaves

1 tsp (5 mL) grated lemon zest

¼ tsp (1 mL) each salt and white pepper

1. Using a sharp knife, debone chicken, leaving skin attached. Holding knife horizontally, insert into thick end of each chicken breast and cut to make a deep pocket (careful not to pierce through; remove and reserve fillet for another use).

2. In small bowl, combine Brie and basil; carefully stuff into each chicken pocket. Cover and refrigerate.

3. Preheat oven to 400°F (200°C). Maple-Blueberry Glaze: In a small saucepan, on medium heat melt butter. Add shallot and sauté until translucent, about 1 minute. Add vinegar and maple syrup and bring to a boil; add blueberries and cook until berries soften about 4 minutes. Set aside.

4. In a large oven-proof skillet, heat oil over medium heat. Place chicken skin side down and cook until golden brown, about 2 to 3 minutes; turn over and place in preheated oven. Bake for 15 to 20 minutes or until juices run clear and a thermometer registers 165° F (74°C).

5. Basil Crème: Meanwhile, in a small saucepan bring cream to a simmer on medium heat, stir in basil leaves and remove from heat. Puree with an immersion blender or in a blender. Stir in lemon zest, salt and pepper.

6. To serve, spoon 2 tbsp (30 mL) of the basil crème sauce in the center of each plate; top with chicken breast and spoon maple-blueberry sauce over the chicken.

Chef’s Tip:For the chicken, trim bone and tidy up the skin of the chicken. Using a thin knife, carefully make an incision on point of chicken supreme or chicken breast in to the cavity, making sure not to make an exit hole.

Nutritional Information

Per serving

Energy: 692 Calories

Protein: 50 g

Carbohydrate: 20 g

Fat: 45 g

Fibre: 1.2 g

Sodium: 487 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient and % DV*

Calcium: 12% / 137 mg

Niacin: 88%