From our Kitchen to Yours

One of the biggest compliments that we can get is for a guest of the restaurant to like a dish so much that they want to recreate it at home to enjoy over and over again.

We are pleased to provide video recipes and photos of some of Show Case's most popular dishes for you to enjoy. In addition to the video recipes, we have provided some text recipes below. We aren't going to share all of our secrets at once, so check back from time to time for new recipes.

Recipes for Butter Chicken:

Ingredients:

• 700 grams diced boneless chicken thigh
• 1 medium onion (diced)
• 40 grams unsalted butter
• 20 grams Marsala paste
• 1tbs Sambal Olek
• 1 can drained diced tomatoes
• 200ml heavy cream
• 1tsp lime juice
• 1tsp palm sugar
• 2 pinches Fenugreek leaves

• Procedures:
• Roast chicken pieces on a tray in the oven at 250° F for 15 min
• Saute onion in sauce pan with butter until golden
• To onions, add Marsala paste, allow to cook for 2-3 minutes, then add tomato paste further cooking 1-2 minutes
• Add Sambal Olek, chicken, diced tomato, cream, palm sugar, and Fenugreek and simmer
• Adjust seasoning with salt, pepper and lime juice to taste

Enjoy this dish with Jasimine or Basmati rice any Chutney and or Raitta

Recipes for Organic Coho:

Watercress Puree

• 500ml 35%mf Whipping Cream
• 2 packed cups Picked Watercress
• To Taste Salt & Pepper

Reduce the cream in a pot over medium heat, stirring occasionally. Once the cream has reduced to a third of its original volume add the watercress and stir until the watercress has just wilted (don’t overcook it). Transfer the watercress and cream to a blender and blend until it is super smooth. Season the puree with salt and pepper. Pour the puree into a bowl and put it in the fridge.

It is important that the watercress has been washed and thoroughly dried; if the watercress is wet the puree will be too runny.

Candied Garlic

• 20 Garlic Cloves
• 1 cup Water
• ¾ cup White Sugar
• 1 tbsp Salt

Peel and cut the stem off the garlic cloves. Fill a large pot (around 5 or 6 liters will do) with cold water, add the garlic and bring the pot to a boil over high heat. Once the water has boiled pour it out into a colander to strain out the garlic. Fill the pot again with cold water and repeat the boiling process 2 or 3 more times. In a small pot, put the 1 cup of water, ¾ cup of sugar, and salt and bring it to a boil until all the sugar has dissolved. Once the garlic has come to a boil for the last time strain it into the colander, and then put it into the warm sugar syrup. Allow the garlic to cool then store in an airtight container in the fridge.

This recipe can be made in larger quantities and will keep for several weeks. As with any jarred product, you should never take the garlic out of the syrup with your bare hands, always use a clean spoon.

Fennel & Lobster Beurre Blanc

• 1 Fennel, Bulb and Fronds
• 2 cups Lobster or Prawns Shells
• 2 tablespoons Canola Oil
• 1/3 cup White Wine
• 2 Shallots
• 2 teaspoons Tomato Paste
• ¼ cup Diced Butter
• To Taste Salt and Pepper
• 5 tablespoons Cooked and Drained Black Beans
• 3 tablespoons Salmon Caviar

Juice the entire fennel and put it in a pot on low heat until reduced to ¼ of its original volume. In another pot over medium-high heat, sauté the lobster or prawn shells in oil until they turn red all over. Slice the shallots and add to the shells and cook for another 5 minutes. Add the tomato paste and cook for 2-3 minutes. Add the white wine and let it come to a full boil. Add cold water to the pot until the shells are just submerged. Bring the pot to a simmer and let it cook for 1 hour, and then strain it into the reduced fennel juice. Reduce the lobster stock and fennel again until only2 or 3 tablespoons of liquid remain. Begin adding half of the butter one piece at a time, whisking constantly, then remove the pot from the heat and whisk in the remaining butter. Season the sauce with salt and pepper and keep the finished beurre blanc at room temperature. Just before serving, add the caviar and cooked black beans.

This recipe is a great way to use up leftover prawn shells; it can be made in larger batches and frozen. For a variation of the recipe you can add 2 tablespoons of flour with the shallots and replace the butter with cream to make rich lobster bisque.

Garnish

• Baby Watercress
• Green Tomatillos
• Grape Tomatoes
• Candied Garlic

This garnish can be substituted with anything; we used the tomatillos, tomatoes, watercress and garlic because they were all available from the same organic farmer that we bought our Coho from. You can do anything from roasted corn, sautéed mushrooms, or fresh picked herbs that will wilt nicely over the salmon.