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Rideau Hall

 

Recipes

Quebec Sumac Rubbed Alberta Beef Flank Steak

Ingredients for:

Quebec Sumac Rub

  • 23 ml (1.5 tablespoons) powdered Quebec sumac
  • 3 ml (0.5 teaspoon) onion powder
  • 3 ml (0.5 teaspoon) garlic powder
  • 5 ml (1 teaspoon) chili powder
  • 3 ml (0.5 teaspoon) allspice
  • 3 ml (0.5 teaspoon) kosher salt
  • 3 ml (0.5 teaspoon) black pepper
  • 5 ml (1 teaspoon) sugar
  • 15 ml (1 tablespoon) soy sauce
  • 15 ml (1 tablespoon) Dijon mustard
  • 30 ml (2 tablespoons) olive oil

Alberta Flank Steak

  • 454 g (16 oz.) Alberta Beef Flank Steak (1 piece)
  • Quebec Sumac Rub (recipe included above)

“Le Coprin” Wild Mushroom and Ojibway Manomin Wild Rice Flan

  • 113 ml (0.5 cup) wild mushrooms finely chopped (ie. Chanterelle, Black Trumpet, King Eringii or Oyster Mushrooms)
  • half a garlic clove, finely chopped
  • half a French Shallot, finely chopped
  • 113 ml (0.5 cup) cream 35% M.F.
  • 1 whole egg + 1 egg yolk
  • 15 ml (1 tablespoon) buttermilk
  • 15 ml (1 tablespoon) butter
  • 8 ml (0.5 tablespoon) summer savory
  • 8 ml (0.5 tablespoon) dill
  • 28 ml (1 oz.) pre-cooked and chopped wild rice
  • salt and white pepper - to taste

Rideau Hall Garden Vegetable Salad

  • 4 baby carrots, cooked for 3 minutes
  • 2 thinly sliced green Pattypan squashes
  • 2 thinly sliced yellow Sunburst squashes
  • half a small Italian eggplant, cut into 4 pieces
  • half a small orange pepper, cut into 4 pieces
  • 4 broad beans, cooked for 3 minutes
  • 2 Red Baron scallions, each cut into two pieces
  • 30 ml (2 tablespoons) extra virgin olive oil
  • 57 ml (2 oz.) coarsely chopped fresh dark Opal basil
  • Crushed black pepper and kosher salt – to taste

Smoked Chili and Basil Vinaigrette

  • 1 chipotle pepper, finely diced
  • half a French shallot, finely chopped
  • 5 ml (1 teaspoon) Dijon mustard
  • 30 ml (2 tablespoons) chopped fresh basil
  • 45 ml (3 tablespoons) extra virgin olive oil
  • 5 ml (1 teaspoon) lemon juice
  • 5 ml (1 teaspoon) cider vinegar
  • 3 ml (0.5 teaspoon) salt
  • 2 ml (0.25 teaspoon) sugar
  • 2 ml (0.25 teaspoon) crushed black pepper

Method for the Quebec Sumac Rub

  1. Mix all ingredients in a small bowl until a paste is achieved.

Method for the Alberta Flank Steak

  1. Take the finished Sumac Rub and rub onto the flank steak, cover entirely on both sides.
  2. Let the rub cure or marinate for 1 hour maximum at room temperature.
  3. Bring a cast iron skillet or barbecue to high heat.
  4. Cook flank steak for approx 1.5 minutes each side as to achieve a rare stage. (Do not cook flank steak more than a medium rare stage as it will become tough.)
  5. Remove from heat and set aside and let rest for about 5 minutes before slicing. Always slice flank steak across the grain and slice as thin as possible.

Method for “Le Coprin” Wild Mushroom and Ojibway Manomin Wild Rice Flan

  1. Over medium high heat, melt butter in a shallow pan.
  2. Add chopped mushrooms, shallot, and garlic and cook for 1 minute.
  3. Add cream and wild rice. Simmer for 3 minutes.
  4. Meanwhile in a separate bowl, beat eggs lightly with buttermilk and add herbs
    and seasoning.
  5. Whisk hot mushroom mixture into egg mixture. Add salt and pepper to taste.
  6. Spoon mushroom-egg mix into small individual flan molds or ramekins.
    Lubricate molds with cooking spray or butter.
  7. Place molds in high-sided baking pan and add enough boiling water to come halfway up the sides of the molds.
  8. Bake flans in this “bain marie” at 150 oC (300 oF) for 25 minutes.
  9. Remove from oven and let cool for at least an hour before removing flans from molds.

Method for Rideau Hall Garden Vegetable Salad

  1. In a fry pan, on high heat, add oil and all vegetables.
  2. Season and sauté to attain some caramelization.
  3. Remove from heat and toss in the basil.
  4. Let stand covered in a warm area.

Method for Smoked Chili and Basil Vinaigrette

In a small food processor:

  1. Put shallots, mustard, cider and lemon juice in processor.
  2. Slowly add half of the olive oil, pulsing slowly, then add the rest of the oil slowly.
  3. Once vinaigrette has emulsified, add chipotle, herbs and seasoning.
  4. Set aside for later use.
Updated: 2019-03-28
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