So Much On My Plate – World Feast Stage

Folkfest This week I previewed the World Feast Stage at the ICA Folkfest in Victoria.  The Stage has really become an important part of Folkfest, and it’s a great way to learn about local farmers, food producers, wineries and chefs!

Click here to view the entire World Feast Stage schedule.

Today on the show I previewed the menu of Bill Jones, who appears on stage Saturday, July 1st at 6pm.  He’ll present some of the best products in the Cowichan Valley, with his:

Pan-seared and pressed sushi rice with Dungeness crab, avocado and
wasabi greens;

Terrine of Hilary’s goat cheese and mushrooms served with Deerholme Farm
greens and a medlar vinaigrette;

Sauteed pasture-raised Lamb and Rocky Creek Blackberry port over a white
bean and vegetable salad.

Bill gave me the recipe for the last dish, and the first time I made it the recipe turned out wonderfully.  The recipe is below, but check out Bill’s website, especially the page of events at Deerholme Farm, his painstakingly-restored turn of the century cottage where he now holds cooking classes.  The next one is a barbecue extravaganza with James Barber on July 8th.

Sautéed pasture-raised Lamb and Rocky Creek Blackberry port over a white bean and vegetable salad
Bill Jones Deerholme Farm

lamb (shoulder chop or leg meat) 1 lb (454 g)
minced garlic 1 Tbsp. (15 mL)
chopped fresh rosemary 1 Tbsp. (15 mL)
cornstarch 2 Tbsp. (30 mL)
olive oil 1Tbsp. (15 mL)
honey 1 Tbsp (15 mL)
blackberry port 2 Tbsp. (30 mL) (optional)

onion, 1 medium, peeled and diced
carrot, peeled and diced
cabbage, chopped 1 cup (250 mL)
red pepper, 1 medium, seeded and chopped
minced garlic 1 Tbsp. (15 mL)
chopped fresh sage 2 Tbsp (30 mL)
cooked white beans 2 cups (500 mL)
crumbled feta cheese 1/2 cup  (125 mL)
olive oil 2 Tbsp. (30 mL)
lemon juice (from 1 whole lemon)

Cut the lamb into thin strips and remove any bones, sinew or excess fat. Place in a mixing bowl and add the garlic and rosemary, stirring well to mix. Add the cornstarch and toss well.

In a frying pan over medium-high heat, add the olive oil and stirfry lamb until golden and crispy. Add the honey and toss to coat. When honey begins to carmalize, add the port and quickly stir to coat. when liquid has almost evaporated, transfer to a plate and set aside until needed. Wash pan and return to the heat.

Add a little more olive oil and saute the onion, carrot, cabbage and red pepper. When the vegetables begin to soften and brown add the garlic and sage. Toss to warm through, then add the white beans to the mix. Toss well, add the olive oil, lemon and feta to the mix and season well with salt and pepper. Transfer to a serving plate and top with the cooked lamb mixture.  Serve warm or at room temperature.

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1 Response to So Much On My Plate – World Feast Stage

  1. Melanie Arscott says:

    Hi Don,

    THANK YOU! I was the lucky winner of CBC’s contect for dinner at the Folk Fest. My husband and I had a wonderful time last Saturday with Chef Jeff Keenliside of the Marina Restaurant. A 4-course dinner which was all incredible but the cold squash soup with pan-seared goat cheese was especially outstanding. And the wines from Saturna Island were perfect.
    Tanks again Don, and CBC. It was the highlight of the summer for us!

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