Chef Ben Kramer
Dandelion Eatery
This savoury dish is the perfect palette for crunchy hemp seeds. Press squash into a round mould and cut into quarters for an elegant presentation.
Ingredients
Hemp Crust
3 Tbsp minced fresh herbs (basil, chives, parsley)
4 Tbsp butter
1 Tbsp hemp oil
1/4 cup panko bread crumbs
1/4 cup hemp seeds
Cassoulet of Beans
2 cups dried adzuki beans
3 Tbsp dried navy beans
1 Tbsp butter
10 blanched green beans, cut into 1-inch pieces
10 blanched yellow beans, cut into 1-inch pieces
1/4 cup blanched edamame
2 Tbsp diced tomato
1/2 cup white wine
4 cups chicken stock
salt and pepper
Berry Compote
1 red onion, minced
1 bay leaf
1 3-inch cinnamon stick
1 cup crème de cassis
2 cups berries
1 Tbsp fresh thyme
1 Tbsp grapeseed oil
Curried Summer Squash
3 medium summer squash, cut into strips
1/2 red onion, sliced
2 cloves garlic, sliced
1/4 cup grapeseed oil
1/2 Tbsp curry powder
6 Tbsp coconut milk
8 Tbsp chicken stock
1 tsp ginger juice
salt
Pike
4 6 oz pieces Northern pike
Method
Hemp Crust
- In a bowl, combine all ingredients. Set aside.
Cassoulet of Beans
- In a pot, cook adzuki and navy beans separately in chicken stock for about one hour until tender.
- In a pot, simmer cooked beans in white wine until warm.
- Stir in butter and add remaining ingredients.
- With salt and pepper, season to taste.
Berry Compote
- In a sauté pan, add grapeseed oil, onions, bay leaf and cinnamon and cook until onions are softened.
- Add cassis and berries. Reduce until thick.
- Stir in thyme.
Curried Summer Squash
- In a saucepan, sauté squash, onion and garlic in grapeseed oil.
- Add curry powder, coconut milk and stock and simmer for 5 to 8 mins until squash is tender.
- Add ginger juice and season to taste with salt.
Pike
- Preheat oven to 350˚F
- With salt and pepper, season fish.
- Coat fish with hemp crust mixture.
- In a frying pan, fry fish for a few mins until golden brown.
- In oven, cook for 4 to 5 mins.
Yield 4 servings