One of the city’s top chefs has shared recipes to help take your Grey Cup party up a notch.
Chef John Higgins, director of George Brown College’s Chef School, shared some recipes with CTV Toronto.
If you’re tired of typical football fare like pizza and chicken wings, or just want to try something new, give Higgins’ recipes for Scotch eggs and butternut squash soup a try.
Scotch Eggs (serves 4)
Ingredients:
- 4 hardboiled eggs
- 450 g uncooked pork sausage
- 125 ml all-purpose flour
- 2 beaten eggs
- 250 ml dried bread crumbs
Method:
1. Preheat oven to 180 C. Heat oil in deep-fryer to 190 C.
2. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from water, cool and peel.
3. Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs. Coat with beaten egg again and roll in bread crumbs to cover evenly.
4. Deep fry until golden brown. Bake for 10 minutes.
5. Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish.
Butternut Squash Soup (serves 10)
Ingredients:
- 45 g butter
- 1 granny smith apple, peeled and chopped
- 1 onion, peeled and chopped
- 200 g potatoes, peeled and chopped
- 600 g butternut squash, peeled, seeded and chopped
- 200 g carrot, peeled and chopped
- 1.25 L white chicken stock
- 30 ml maple syrup
- 250 ml 35% cream
- salt and pepper to taste
Method:
1. Heat a stock pot over medium to high heat. Melt the butter and sauté the onion and apple for about five minutes until the onion and apple are tender.
2. Add the chicken stock, potatoes, carrot and squash.
3. Bring the soup to a quick boil and then simmer for 30 minutes or until the vegetables are very tender.
4. Puree the soup and strain through China Cap.
5. Return pureed soup to the stock pot. Add the maple syrup and season with salt and pepper.
6. Add the cream just before service.
With a report from CTV Toronto's Karlene Nation
