Recipe Book Fallow Deer Farm

A FRESH TASTE OF THE PACIFIC NORTHWEST

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FALLOW.DEER.FARM

RECIPES

TABLE.OF j CONTENTS Meet the chef

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Fallow Deer Farm “The Restaurant”

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APERITIVO Rosemary Rack of Lamb

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Cherry Tomato Bruschetta

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ENTREES

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DESSERT

Skirt Steak with Truffle Oil 14 & Parmesan Fries

Carrot Cake With Spiced Honey Frosting

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Forest Blueberry Cake

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j APERITIVO

ROSE MARY RACK .OF. LAMB

Rosemary Rack of Lamb Serves 2-4 Ingredients: 1.4 pound rack of lamb 1 fist of garlic, peeled and chopped 1 Tbsp of mustard 1/4 cup rosemary, leaves removed from stems 1-2 tablespoons of coconut oil Salt and pepper to taste Directions Preheat oven to bake at 400.

In a mini food processor, pulse the rosemary, mustard and garlic until finely minced.

In a small skillet, saute the rosemary and garlic in 1 teaspoon of coconut oil until soft. Set aside.

Rinse rack of lamb under cool water. Cut rack of lamb into individual chops. Pat dry on either side with a paper towel.

Heat an oven save skilled over medium high heat, adding 1 tablespoon of ­coconut oil to the pan. Sprinkle both sides of the chops with salt and pepper.

Sear chops 2 minutes a side.

Top chops with garlic and rosemary, and place in the oven.

Bake for 2 minutes, remove from oven and serve.

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CHERRY.TOMATO .BRUSCHETTA..

Cherry Tomato Bruschetta Serves 4 Ingredients 500g (1lbs) cherry tomatoes or 3 large tomatoes About 16 fresh basil leaves, torn into small pieces 8 slices coarse country bread, each about 12 mm.

(1/2 inch) thick 2 cloves garlic 60 ml. (1/4 cup/2 fl. oz.) extra-virgin olive oil 1 tbsp Sea Salt

Directions Preheat the broiler.

If using cherry tomatoes, cut them in half.

If using large tomatoes, core and seed them and cut into 12 mm. (1/2-inch) pieces.

In a bowl, combine the tomatoes, basil, and a pinch of salt.

Place the bread slices on a baking sheet and broil, turning once, until crisp and golden on both sides, about 3 minutes.

Immediately rub one side of each slice ­vigorously with a garlic clove, using 1 clove for 4 slices.

Arrange the bread slices, garlic side up, on a platter. Spoon the tomato mixture on the slices. Drizzle with the oil and serve.

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MEET OUR. CHEF 10

Chef Dale Miller, President/Founder of Master Chef Consulting Group, LLC, is known for his unique concepts, solutions and ­ideations as well as his ­thorough ­understanding of the dynamics of American and ­international­­cuisines.­ He is one of only 69 Certified Master Chefs in the United States and less than 900 (WACS) Global Master Chefs in the world. Chef Miller is ­recognized and respected nationally for his cuisine and his ­dedicated sourcing of ­products from the local farming community. His food is simple, yet layered with ­intriguing ­flavors – reflecting both his humble ­upbringing and his high-level training.

Recognized in the upstate New York region as the “Dean of Area Chefs,” he is proud to be a graduate of The Culinary Institute of ­America, as well as a ­member of its Alumni Council Board and Society of Fellows. Chef Miller is an active member of the ­American Culinary Federation and its Honor Society, the American Academy of Chefs.

His induction as a lifetime member into the elite Honorable Society of the Golden Toque is considered the highest acclaim and recognition an American chef can receive.

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j ENTREES

Directions for the Skirt Steak Preheat the grill to high.

Rub the skirt steak with the olive oil. Sprinkle the skirt steak on both sides with sea salt and black pepper.

SKIRT.STEAK

WITH.TRUFFLE.OIL

&PARMESAN.FRIES Skirt Steak with Truffle Oil & Parmesan Fries Serves 2 Ingredients 1½ pounds skirt steak 1 tablespoon olive oil Sea salt and cracked black pepper 2 tablespoons chopped fresh rosemary 2 large organic potatoes 2 Tbsp olive oil ¼ cup finely grated Parmesan cheese 1-2 tablespoons truffle oil

Transfer the steak to the grill and sear on one side for about 3 minutes depending on the thickness.

Flip the steak over and repeat on the other side.

Transfer the steak to a plate, cover with foil and let rest for a few minutes.

Finish by ­garnishing with fresh rosemary.

Directions for the Truffle Oil & Parmesan Fries Preheat oven to 400°F. Wash and peel the potatoes. Slice into small strips.

They can be as thin or thick as you like; just keep their size as consistent as possible and bake longer if your pieces are thicker.

To prevent the fries from sticking together when they bake, soak them in a bowl of cold water for at least ten minutes, then drain and pat dry with paper or cloth towels.

Toss the sliced potatoes with the olive oil, and sea salt.

Spread in a single layer on a baking sheet and bake for about 30 minutes until golden brown and crispy, turning halfway through.

Place the french fries on a large platter and sprinkle with Parmesan. Drizzle the truffle oil over the fries and finish by garnishing with fresh rosemary.

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j DESSERTS

Carrot Cake With Spiced Honey Frosting Ingredients Carrot Cake 2 cups flour 2 tsp baking powder 1 1/2 tsp baking soda 2 1/2 tsp cinnamon 1 tsp nutmeg 1 tsp ginger 1 tsp allspice 4 egss

2 cups sugar 1 1/2 cups vegetable oil 2 cups grated raw carrots 1 (14 oz.) can crushed pineapple, drained 1/2 cup shredded coconut 1/4 cup walnuts & pistachios (optional)

Directions Preheat the oven to 350 degrees and prepare three 8” cake pans.

In a medium bowl, combine flour, baking powder, baking soda, and spices. Set aside.

FALLOW DEER’S CARROT .CAKE.

In a large bowl, beat eggs with a wire whisk. Add sugar and oil and whisk until ­combined. Mix in flour mixture and stir until ­combined. Fold in carrots, pineapple, coconut and nuts. ­­ Divide the batter between the three pans.

Bake for 35-40 minutes, or until a toothpick comes out clean.

Set on wire rack until completely cool.

For the frosting: In a stand mixer fitted with a whisk ­attachment, beat butter and cream cheese on high speed until light and fluffy.

Slowly add powdered sugar. Mix until combined.

Add vanilla, honey, cinnamon, and nutmeg. Mix until combined.

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Spiced Honey Frosting 1 cup unsalted butter, room temperature 12 oz. cream cheese 2 lbs. powdered sugar 2 tsp vanilla extract 1/4 cup honey 1 tsp cinnamon 1/2 tsp nutmeg

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Directions Coarsely crush the biscuits. Mix them with sugar and melted butter/oil. Use a 22 cm (8 inch) spring-form cake pan.

Fasten a piece of parchment paper between the ring and then bottom of the spring form. Use your hands to firmly press the crust out in the pan until it covers the whole bottom. Place it in the freezer.

Start by soaking gelatine in cold water. In a bowl combine skyr, sugar, vanilla and mix it well together. Remove the gelatine from the water and transfer into a little pot on low heat and stir until dissolved, let it rest until slightly cooled.

Mix the lukewarm gelatine with a little of the skyr and ­afterwards mix it into all of the skyr in the bowl. This little extra step will make sure that the gelatine does not shock and make small gelly clumps.

Whip the heavy cream in to a light and fluffy foam and gently fold it into the skyr mix.

.FOREST.

BlUEBERRY

.CAKE.

Remove the crust from the freezer and pour the skyr cream on top of it, gently smoothing out the surface.

Now place it in the fridge for at least 4 hours until completely chilled and set.

Before serving remove the cake from the form and transfer onto a serving plate.

Gently spread our the blueberry jam on the surface of the cake and decorate with the fresh blueberries.

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Forest Blueberry Cake Serves 8-10 persons Ingredients Crust 10 wholegrain butter biscuits 50-70 g butter/coconut oil 1 Tbsp coconut sugar Filling 500 g skyr or Greek yoghurt (2 cups) 250 ml heavy cream (1 cup) 50 g sugar/honey 1/2 tsp ground vanilla 3 sheets of gelatine

Fallow Deer Farm is a farm-to-table restaurant Located in Victoria, Canada. We only serve fresh, organic foods. Janice McKenzie, the founder of Fallow Deer Farm has seen 25 years of serving food especially to Victorians and tourists in ­ British Columbia.

We offer a country elegance and a m ­ agnificent view to the guests while ­partaking a s­ crumptuous meal. Fallow Deer’s Farm menu changes ­depending on the ­seasons. We have an a la carte menu, a monthly table d’hâute, an 11-course ­tasting menu, and many more.

Visit us anytime!

2900 MAPLE STREET VICTORIA BC CANADA TEL. 954.060.0990 WWW.FALLOWDEERFARM.COM

THE.RESTAURANT

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FALLOW .DEER. .FARM. ®™