Try this at home! Here are the Canadian barbeque recipes that High Commissioner Stewart Beck made on FoodFood TV's Big Boss Brunch.
Chop the onions and garlic roughly and toss with the salt. Let sit until juices are released. Add the lemon juice, Dijon, soy sauces, maple syrup, canola oil, and Worchester sauce. Mix well and let rest. Dip each piece of chicken in marinate, make sure chicken is fully covered. Place in plastic bag with remaining marinate and fresh herbs. Marinate for 12 hours, or pound chicken flat and marinate for only a few hours. Cook on BBQ or open flame charcoal grill until fully cooked.
Mix all ingredients together in bowl. Clean and cut salmon in portions of 300g fillets and marinate for no more than 2 hours in advance. Cook on high heat, in well oiled pan or bbq until just done.
In a large bowl, coarsely mash beans with a potato masher or fork. Add rice, onion, Tabasco sauce if desired, eggs, bread crumbs an two tablespoons of salsa. Mix well. Divide mixture into 4 and form into patties that are about 1 inch thick. Preheat oven to 350 degree (180 C). In a non-stick pan, cook burgers over medium heat for 4-5 minutes each side, or until lightly browned. Transfer to an oven-safe tray and bake in preheated oven for about 10 minutes. In a small bowl, combine remaining salsa and yogurt. Serve with lettuce and avocado (if desired) as a condiment to your burger.
In a large bowl, combine lentils, olives, onion, tomatoes, green peppers, cucumber, feta cheese and parsley. Whisk oil, lemon juice and oregano together. Add parsley to salad and toss with dressing to coat. Can be eaten right away or covered and left in fridge to marinate for 2 hours before serving. Salad can be made a day in advance. This salad is a source of iron and folate. It’s quick to prepare and has classic Mediterranean flavours.