Traditional recipes unique to Aboriginal culture



In honour of the Pan Am and Parapan Games taking place in Canada this summer, Chef David Wolfman partnered with the Mississaugas of the New Credit First Nation to create a food truck that serves Aboriginal cuisine. 
 
Chef Wolfman stopped by The Social to share some traditional dishes unique to Aboriginal culture.

 
CURRIED ELD AND SWEET POTATO IN PASTRY
Recipe courtesy of Chef David Wolfman 
You Are Welcome Food Truck 2015


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Makes 8-12 servings
 
 
Ingredients for Curry Sauce: 
  • 1 cup (250 ml) Apple juice 
  • 2 cups (500 ml) Orange juice 
  • ½ Onion, diced fine 
  • 2 tbsp (30 ml) Fresh cilantro, chopped 
  • 2 Large garlic cloves, sliced 
  • 1 Jalapeno chili, seeded, minced 
  • ½ tbsp (7.5 ml) Ground cumin 
  • 2 tbsp (30 ml) Grated peeled fresh ginger 
  • 1 tbsp (15 ml) Curry powder 
  • 1 tbsp (15ml) Cornstarch 
  • 1 tbsp (15 ml) Water 
  • ½ tsp (2.5 ml) Salt 
  • ½ tsp (2.5 ml) Ground black pepper 
 
Ingredients for the Marinade: 
  • ¼ cup (60 ml) Molasses 
  • 2 tbsp (30 ml) Soy Sauce 
  • ¼ cup (60 ml) Curry powder 
  • 1 tsp (5 ml) Grated peeled fresh ginger 
  • 1 lb (16 oz) Elk tenderloin, trimmed and diced small 
  • 1 tbsp (15 ml) Vegetable oil 
  • 1 cup (250 ml) Diced sweet potato 
  • 1 pinch Salt

  • 8 pieces Puff pastry sheets, rolled to 4 inch by 4 inch squares about ¼ inch thick 
  • 2 eggs Beaten well 
  • 1 cup (250 ml) Greek yogurt 
  • 2 tsp (10 ml) Lemon zest 
 
Directions: 
  1. For the Sauce: Combine the apple juice, orange juice, onion, cilantro, garlic, minced jalapeƱo, ground cumin, grated fresh ginger and curry powder, salt and pepper in heavy, medium sized saucepan over medium-high heat. Bring to a boil and reduce by half, stirring occasionally, about 20 minutes. Puree sauce with an immersion blender until smooth. Strain the sauce and return to same saucepan. Set aside.
  2. For the meat marinade, stir molasses, soy sauce, curry powder and ginger in large glass baking dish. Add elk tenderloin and turn to coat evenly. Cover and refrigerate at for 1 hour.
  3. Peel sweet potatoes and cook in salted water until soft strain and set aside. 
  4. Preheat oven to 350°F. Remove elk from marinade; discard marinade. Heat oil in heavy, large ovenproof skillet over medium-high heat. Add elk and cook until golden brown, about 3 minutes per side. Remove from heat and add to curry 
  5. sauce and bring to a simmer; taste and adjust with salt and pepper. Add sweet potato, mix carefully and let cool.
  6. Spread out the puff pastry sheets. 
  7. Fill the center with a heaping tablespoon of the mixture. Egg-wash the edges with the beaten eggs and fold over to and crimp sides with a fork and egg wash the top.
  8. Bake for 12 – 15 minutes on a preheated oven of 400° F. 
  9. Serve with a dollop of Yogurt with a sprinkle of lemon zest. 
 
 
SMOKED TROUT AND PONTIAC (RED)  POTATO SALAD
Recipe courtesy of Chef David Wolfman 
You Are Welcome Food Truck 2015


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Makes 4 servings
 
 
Ingredients:
  • 340 g (12 oz) Red potatoes (4 small or 2 medium) 
  • 1 tsp (5 ml) Salt 
 
Ingredients for Dressing:
  • 3 tbsp (45 ml) White-wine vinegar 
  • 3 tbsp (45 ml) Chopped fresh dill 
  • 2 tbsp (30 ml) Extra-virgin olive oil 
  • 2 tbsp (30 ml) Garlic, roasted and chopped 
  • 1/8 pt (59 ml) Yogurt, plain Greek 
  • 1 tsp (5 ml) Dijon mustard 
  • ½ tsp (2.5 ml) Freshly ground pepper 
  • ¼ tsp (1.2 ml) Salt

  • 900 g (31.7 oz) Packed mixed greens 
  • 4 Hard-boiled eggs cut into wedges 
  • 8 Grape tomatoes cut lengthwise 
  • 113 g (4 oz) Smoked trout, skinned, boned and flaked
  • 113 g (4 oz) Beet chips (see recipe) 
 
Directions:
  1. In a 4 quart sauce pot, cook the potatoes in salted water for 10 – 12 minutes or until cooked, drain and let cool.
  2. In a stainless steel bowl prepare a dressing for the potatoes, mix white wine vinegar, dill, olive oil, garlic, yogurt, salt and pepper, mix well. 
  3. Once potatoes are cool, slice into wedges and toss into dressing mixture, mix carefully without mashing the potatoes. Add trout mix and stir.
  4. Put greens in serving bowl add egg wedges and tomatoes. Add a ladle of trout mixture.
  5. Serve in a bowl and garish with some beet chips.
 
 
NISH KABOBS GLAZED WITH BIRCH AND BALSAMIC
Recipe courtesy of Chef David Wolfman 
You Are Welcome Food Truck 2015


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Makes 4 servings
 
 
Ingredients:
For Glaze:
  • ½ tbsp (7.5 ml) Crushed black peppercorns 
  • 2 tsp (10 ml) Fresh rosemary, chopped 
  • 1 tsp (5 ml) Fresh thyme, chopped 
  • 2 Garlic cloves, minced 
  • 1 tsp (5 ml) Dijon mustard 
  • 2 tbsp (30 ml) Balsamic vinegar 
  • 2 tbsp (30 ml) Packed brown sugar 
  • 1 tbsp (15 ml) Olive oil 
  • 3 tbsp (45 ml) Soya Sauce 
  • 3 tbsp (45 ml) Lime juice 
  • ½ tsp (2.5 ml) Salt 
  • 1 tsp (5 ml) Birch syrup
 
  • 340 g (12 oz) Deer medallions cut into 1-1/2 inch long strips 
  • 453 g (16 oz) Cooked brown rice, cooked in beef broth instead of water 
  • 2 tbsp (30 ml) Toasted pine nuts 
 
Directions:
  1. Soak eight wooden skewers in warm water for 30 minutes 
  2. In a stainless steel bowl, mix peppercorns, rosemary, thyme, garlic, Dijon, balsamic vinegar, brown sugar, olive oil, soya sauce, lime juice, salt, and birch syrup; mix well.
  3. Divide mixture into two and place half the mixture in a sauce pan and simmer on very low heat for 15 minutes, reserve to glaze finished kabobs.
  4. With the remaining mixture add the venison/deer and turn to coat evenly; let marinate at room temperature for 1 hour.
  5. Drain and discard marinade. Thread deer onto wooden skewers. 
  6. Grill over medium-hot heat or broil 2 minutes per side, turning occasionally, do not overcook.
  7. Serve 2 skewers over 4 ounces of cooked rice (per serving).
 
Notes: 
  • A flavoured balsamic syrup can be substituted for birch syrup 
  • Beef tenderloin can be substituted for venison 
  • Birch syrup can be purchased on line at http://www.wildfoods.ca/products-syrups-birchsyrup.html
 
 
WILD BLUEBERRY BANNOCK
Recipe courtesy of Chef David Wolfman 
You Are Welcome Food Truck 2015


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Ingredients:
  • 2 cups (500 ml) all-purpose flour 
  • 2 tsp (10 ml) sugar 
  • ½ tsp (.10 ml) salt 
  • 4 tsp (20 ml) baking powder 
  • ½ cup (125 ml) wild blueberries 
  • ½ cup (125 ml) vegetable shortening (or butter) 
  • 1 egg beaten 
  • 2/3 cup (150 ml) 2% milk 
 
Directions:
  1. Preheat oven to 425°F 
  2. In a stainless steel bowl, sift the flour, sugar, salt and baking powder together. 
  3. In another bowl combine the milk and eggs together, mix well, and set aside. 
  4. Cut the shortening into the flour using a pastry cutter or 2 knives to pea size nuggets. 
  5. Add the milk and eggs mixture and blend. 
  6. Knead together for 3 – 5 minutes and flatten out slightly to 1 inch thick. 
  7. Cut into 2-inch circles and place 1 inch apart on an ungreased baking sheet. 
  8. Bake in oven for 10 – 12 minutes or until golden brown. 
 
Note:
  • 1/4 dried berries or 1/2 cup fresh raspberries instead of wild blueberries. 
  • For plain scone omit berries

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