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Featured recipes from the Canadian episode of "Big Boss Brunch"

Try this at home!  Here are the Canadian barbeque recipes that High Commissioner Stewart Beck made on FoodFood TV's Big Boss Brunch.

  1. High Commissioner’s Chicken Marinade
  2. Maple Marinated Atlantic Salmon
  3. Black Bean Burgers
  4. Greek Lentil Salad

1.  High Commissioner’s Chicken Marinade

  • 2 cloves garlic
  • 1 small onion
  • 1 bunch basil
  • 1 bunch thyme
  • 1 tsp kosher salt
  • Juice from ½ a lemon
  • 1 tsp dijon mustard
  • 3 shots worcestershire sauce
  • 3 tbsp canola oil
  • 3 tbsp maple syrup
  • 3 tbsp light soy sauce
  • 3 tbsp regular soy sauce

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.

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2.  Maple Marinated Atlantic Salmon

  • ½ cup maple syrup
  • ¼ cup soy sauce
  • 3 tbsp mince Garlic
  • 3 tbsp mince ginger
  • 3 tbsp chopped onions
  • 2 tbsp pomery Mustard or 1 tsp Dijon
  • Coarse sea salt to taste
  • Fresh black pepper to taste

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.

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3.  Black Bean Burgers

  • 1-19 oz can (540 mL) black beans, rinsed and drained
  • 1 cup (250 mL) brown rice, cooked
  • 1 small onion, chopped
  • 2 green onions, chopped
  • ½ tsp (2 mL) Tabasco sauce (optional)
  • 1 egg
  • ¼ cup (50 mL) bread crumbs
  • 6 tbs (90 mL) salsa (divided)
  • 4 hamburger buns
  • ¼ cup (50 mL) low fat plain yogurt
  • 4 Romaine lettuce leaves
  • 1 avocado, sliced (optional)

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.

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4.  Greek Lentil Salad

  • 1-19 oz can (540 ml) lentils, rinsed and drained
  • ½ cup (125 ml) calamata olives
  • ½ cup (125 ml) onion, chopped
  • 1 ½ cups (375 ml) grape tomatoes, halved
  • ½ cups (125 ml) green peppers, chopped
  • 1 cup (250 ml) cucumber, diced
  • ¼ cup (50 ml) feta cheese, crumbled
  • ¼ cup (50 ml) fresh parsley, chopped
  • ¼ cup (50 ml) olive oil
  • ¼ cup (50 ml) lemon juice
  • 1 tbs (15 ml) dried oregano

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.

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Date Modified:
2012-11-21