Main dishes

Seared Spiced Duck Breasts with Indian Style Grape and Lime

Ingredients

  • 4 duck breasts
  • 2 Tbsp vegetable oil
  • ¼ cup finely chopped gingerroot
  • 8 cloves garlic, finely chopped
  • 1 Tbsp ground coriander seed
  • 1 Tbsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp chili paste
  • 1 Tbsp Garam Masala
  • 2 Tsp salt
  • 1 tsp cayenne
  • 1 Tbsp Tamarind concentrate paste
  • 1 Tbsp finely chopped gingerroot
  • ¼ cup water
  • 3 cups grapes
  • ¼ cup brown sugar
  • ½ tsp cayenne or 1 tbsp hot chili paste
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 2 limes

Instructions

  1. Score duck skin with criss cross cuts ½-inch apart, cutting down deep enough but not into flesh. In a mixing bowl, blend together oil garlic, ginger and spices and rub onto duck breast and skin. Place into a dish, cover and refrigerate at least 6 hours but not more than 24 hours.
  2. Mix tamarind paste and warm water in a medium sized saucepan until well blended. Peel limes and coarsely chop zest; juice limes and add juice and zest to tamarind water.Add the remaining ingredients and stir to mix well. Heat to boiling point, reduce heat to medium simmering uncovered about 30 minutes or until thicken. Stir occasionally to mix.
  3. Preheat oven to 450F
  4. Heat a non-stick skillet, over medium-high heat. When hot, add the duck breast skin side down and sear for 2 minutes or until golden. Turn over breasts and cook for 2 minutes. Transfer skillet to hot oven and cook for a further 3 to 4 minutes or until desired doneness. Remove from oven and allow to rest 2 minutes before slicing.
  5. Serve with warm grape chutney.
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.
Baked Okanagan Grape Pancake

A wonderful brunch dish the whole family is sure to love and it's a snap to make! It's also a good dinner meal accompanied by bacon or ham and takes less of the cook's time than regular pancakes. This recipe serves 2 adults or 4 children. For four adult servings, double the ingredients and bake each batch in a separate pie dish at the same time.

Ingredients

  • 1 cup (250 mL) Okanagan Coronation grapes
  • ½ cup (125 mL) sugar
  • 2 tbsp (30 mL) butter
  • ½ cup (125 mL) flour
  • dash of salt
  • ½ cup (125 mL) milk
  • 2 eggs, slightly beaten
  • icing sugar

Instructions

  1. Preheat oven to 425°F (220°C)
  2. Spray a 9-inch (23 cm) ovenproof glass pie dish with non-stick cooking oil.
  3. Sauté grapes, sugar and butter in skillet over medium heat for 2-3 minutes, stirring frequently until sugar is melted and grapes are well coated.
  4. Remove from heat.
  5. Add flour, salt, milk, and eggs to a bowl and beat with a hand mixer until combined.
  6. Add butter and grapes to glass pie dish. Pour egg batter evenly over grape mixture.
  7. Bake for 20 minutes until pancake is golden brown and puffy.
  8. Cut in wedges and dust with icing sugar.
  9. Serve immediately.
  10. Serves 2 adults or 4 children
Crustless Pizza Presto

Try grapes on this speedy and unusual appetizer pizza. It's a big hit with the kids...they can design their own.

Ingredients

  • 2 cups (500 mL) grated cheddar, Swiss, or Mozzarella (or a combination of these)
  • oregano, basil, thyme, garlic, crushed red pepper (according to personal preference)
  • 1 cup (250 mL) diced turkey or ham
  • 1½ cups (375 mL) halved Okanagan Coronation grapes

Instructions

  1. In a 11-or 12-inch (23-or 30 cm) nonstick skillet, spread the grated cheese evenly over the bottom.
  2. Place skillet over medium heat.
  3. As cheese melts, sprinkle on seasonings and arrange turkey and grapes evenly.
  4. Fry cheese until the edges are crisp and brown.
  5. Remove from heat and carefully lift the cheese "pie" out of the skillet and transfer to a cutting board.
  6. With a chef's knife or pizza cutter, cut into small wedges and serve immediately.

Makes 16 wedges

Okanagan Grape Stuffed Chicken

Ingredients

  • 1 broiling chicken, split in half
  • 1½ cups coarsely crumbled cheese crackers
  • 3 tbsp. butter or margarine
  • 1 cup BC Grapes
  • 2 tbsp. chopped onion
  • 1 egg well beaten
  • few grains pepper

Instructions

  1. Sprinkle chicken lightly with salt.
  2. Place on rack, skin side up, in shallow backing pan; dot with 2 tablespoons butter or margarine.
  3. Bake at 375 F (190 C) for 30 minutes.
  4. While chicken is baking, sauté onion in remaining butter or margarine until golden.
  5. Remove from heat.
  6. Mix onion and drippings lightly with remaining ingredients.
  7. Remove chicken from oven; turn over.
  8. Pile grape stuffing onto chicken.
  9. Remove rack from baking pan, place chicken in baking pan.
  10. Bake 45 minutes longer basting occasionally with drippings.

Makes 2 generous servings.

Special note: To serve four, double amounts of all ingredients

If you use blue grapes it will colour the chicken, but the flavour is delicious!

Sauteéd Grapes with Red Wine and Espresso

Serve warm as an accompaniment to roast meat or poultry.

Ingredients

  • 1 tbsp. olive oil
  • 1 small shallot
  • 2 cups British Columbia grapes
  • ¼ cup brewed espresso
  • ½ cup dry red British Columbia wine
  • 1 cinnamon stick, halved
  • 1 tbsp.honey
  • 1½ tsp. balsamic vinegar
  • 1½ tsp. butter

Instructions

  1. In medium fry pan, heat oil over medium heat.
  2. Add shallot and sauté 1 minute or until softened.
  3. Add grapes and sauté 1 minute; transfer grapes to bowl.
  4. Add espresso, wine, cinnamon stick and honey to fry pan.
  5. Bring to a boil; boil 5 minutes or until slightly syrupy.
  6. Return grapes to fry pan and heat for 30 seconds.
  7. Remove fry pan from heat; add vinegar and butter, stirring until butter melts.

Makes 4 servings.