Chef Tips with Bryan Simmons
Welcome to Bryan Simmon’s Kitchen, your own private window into your favorite restaurant, The Brock House. Chef Bryan Simmons reveals some of his secret cooking techniques of how to become a top-notch chef. Showcasing professional recipes that are creative and full of flavor.
Roasted Butternut Squash Soup
1pc Large Butternut Squash
2cups yellow onions(roughly chopped)
1cup celery(roughly chopped)
1cup carrots (roughly chopped)
1head garlic(peeled and smashed)
2-3 litres chicken stock or water
To taste salt and pepper
¼ cup 35% whipping cream
Preheat oven to 350F. cut squash in half lengthwise, and scoop out seeds. On a parchment lined baking tray place squash flesh side down and bake on middle oven rack for approximately 35 minutes, or until squash is soft to the touch.
In a large pot on medium heat, sweat the onions, carrots, celery and garlic for approximately 3 minutes. Once translucent, stir in nutmeg and cinnamon, then add squash and the stock. Simmer for about 30 minutes, then puree and season with salt and pepper.
Whip 35% cream until it forms stiff peaks, then stir in a small pinch of nutmeg, and the brandy. Ladle soup into bowls, place a spoonful of the whipped cream into the centre and serve immediately to guests.
SEARED LAMB CHOP WITH MOROCCAN COUSCOUS SALAD
Set chopped dried fruits into a bowl and set aside. In a small pot or pan, bring sherry vinegar, sugar, and spices to a boil. Once boiled, add dried fruits, and olive oil, and set aside.
Bring a medium size pot of water to a boil, add enough salt so you can taste it in the water, and add the couscous, stirring occasionally as it cooks to al dente- approximately 8 minutes. Once cooked to desired doneness, strain couscous, and add the vinegar, oil and fruit mix to the couscous and stir, while adding salt and pepper to taste, finish with fresh herbs, and set aside to cool.
Season lamb with salt and freshly cracked pepper.
Place a skillet on medium-high heat, and add a small amount of canola oil. Once oil is heated- add lamb chops and sear about 1 ½ minutes per side, giving the meat a chance to brown nicely while reaching medium rare. Remove from pan and set aside to rest for a couple minutes while plating salad.
Take couscous salad and place onto plates with a spoon, piling the couscous high for a nice presentation. Lean seared lamb against the salad and serve immediately while hot.
Ingredients: Serves 4
1pc- Lamb Rack (cut between the bones into chops)
1 ¼ C- Israeli Couscous
2 Tblsp- each- Raisins, golden raisins, dried dates(chopped), dried apricots(chopped)
2Tblsp- sherry vinegar
Dash of each- curry powder, turmeric, cumin
Pinch of each- chopped parsley, chopped cilantro, and chopped mint
2 Tblsp- olive oil
Small amount of arugula