Recipes

Featured Recipes

Grape Syrup

Ingredients

  • 2 cups British Columbia Grapes
  • ⅔ cup white sugar
  • 1 tbsp. lemon juice
  • 1 tbsp. cornstarch
  • dash British Columbia Red Wine

Instructions

  1. Heat grapes in a non-reactive pan (or microwave) until just before boiling.
  2. Let sit for 15 - 20 minutes to extract pigments from skins.
  3. Put through a sieve or cheesecloth to extract juice.
  4. Mix juice with sugar and cornstarch.
  5. Heat until boiling point and simmer until clear and thickened.
  6. Remove from heat and add wine.
  7. Serve warm and enjoy.

Syrup can be refrigerated and rewarmed in microwave.

Morrocan Chicken with Grapes and Cous Cous

Ingredients

  • Harissa Marinade
  • 1 tsp ground cumin
  • 1 tsp caraway seed
  • 1 tsp cinnamon
  • 1 tsp ground coriander
  • 2 small red chilies, finely minced or 2 tsp chili paste
  • 4 cloves garlic, minced
  • ½ cup olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp mint, chopped
  • 2 Tbsp cilantro, chopped
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • 4 large chicken breasts, skinless and deboned, cut into 1-inch pieces
  • 8 chicken thighs, skinless and deboned, cut into 1-inch pieces
  • 2 cups grapes, rinsed and dried
  • ½ cup white wine
  • ¼ cup brown sugar
  • 14 oz chicken stock
  • 2 Tbsp butter
  • ½ tsp ground allspice
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • juice of one lemon
  • 2 cups couscous
  • ½ small red onion, chopped
  • ½ small red pepper, diced
  • ½ small green pepper, diced
  • ½ cup chopped mint
  • ¼ cup chopped cilantro
  • ⅔ cups macadamia nuts or cashews, roasted and chopped
  • 1½ cups grapes, cut in half

Instructions

  1. Process spices, chilies and garlic in a food processor until combined. Add oil, lemon juice, herbs and ½ tsp salt and process until smooth. In a mixing bowl, add the spice mixture to the chicken, grapes, white wine and brown sugar and toss until well mixed. Cover and refrigerate overnight or at least 6 hours.
  2. Preheat oven to 350F. Transfer chicken to a baking dish and bake for 45 minutes or until cooked.
  3. For the couscous, combine chicken stock, butter, spices, and juice in a saucepan, bring to a boil. Remove from heat and add couscous. Stir well, cover and let sit for 5 minutes. Stir with a fork to fluff grains. Stir in onions, peppers, nuts and grapes. Season to taste and mix well.
  4. Serve chicken with couscous and garnish with cilantro.