Bel Café’s Hot Cross Buns Recipe

Hop into Easter with Bel Café’s famous hot cross buns! Although our cafés aren’t open to serve our usually highly-anticipated springtime treats, there’s no reason you shouldn’t still devour these goodies from home. From the Bel Café recipe vault, we are sharing our secret to these moist and pillowy, sweet and spicy traditional Easter treats.

 

(more…)

Hawksworth Restaurant’s Slow Roasted Easter Lamb Recipe

With Easter right around the corner, we want you to enjoy a traditional Sunday roast at home with your family. Inspired by his upbringing in Guadalajara, Mexico, Hawksworth Restaurant’s Chef de Cuisine Antonio Sotomayor’s roast is a classic Easter lamb with Mexican influences. Learn our slow-roasted lamb with pumpkin seed crust, foraged mushrooms, and green mole here. Take pictures and share on Instagram when you make it.

 

(more…)

Meet Hawksworth Restaurant Bartender Jenna Gillespie

 

 

To celebrate International Women’s Day this year, we are shining a spotlight on some of the incredibly talented and hardworking women who make up our Hawksworth Restaurant Group family. Comprising almost half of our team, women play an important role in our operations; we take this day to recognize and praise their achievements.

(more…)

Meet Bel Café Pastry Chef Tessa Faulkner

 

 

To celebrate International Women’s Day this year, we are shining a spotlight on some of the incredibly talented and hardworking women who make up our Hawksworth Restaurant Group family. Comprising almost half of our team, women play an important role in our operations; we take this day to recognize and praise their achievements.

(more…)

Meet Hawksworth Development Chef Stephanie Noel

Originally from rural Quebec, Chef Stephanie Noel travelled west to Vancouver in 2001 after attending Montreal’s Institut de Tourisme et d’Hôtellerie, and since has worked in kitchens around the world. Returning to Vancouver in 2017, Chef Noel joined the Hawksworth Restaurant Group family as Development Chef, working closely with Chef David Hawksworth on a multitude of projects including menu development for the ongoing partnership with Air Canada and special events such as Vancouver’s Dîner en Blanc. Chef Noel is a genuine team player bringing an infectious positive energy into everything she does, both inside and outside the kitchen. 

Click below for 10 quick questions with Chef Stephanie Noel. 

(more…)

Nightingale’s Apple Salad

Okanagan apple, celery, Avonlea aged cheddar, walnut, and lemon pepper dressing.

Ingredients:

1 apple, cold, chopped
3oz celery, sliced
1oz walnuts, roasted and chopped
10g of parsley leaves
10g of tarragon leaves
2oz Szechuan peppercorn vinaigrette
2oz Avonlea cheddar, grated

Method:

  1. Toss all the ingredients except the cheese in a mixing bowl.
  2. Arrange the salad in a single layer in a 10″ shallow bowl.
  3. Garnish with lots of cheese on top.

 

Szechuan Peppercorn Vinaigrette

Ingredients:

150g lemon juice
100g olive oil
100g canola oil
40g honey
10g salt
3g Szechaun peppercorns

Method:

  1. Toast peppercorns in a dry skillet over medium heat until aromatic.
  2. Pulverize in a blender or spice grinder until coarse but not fully broken down.
  3. Mix all remaining ingredients with a whisk in a large stainless steel bowl.
  4. Add peppercorns and mix further.

 

 

Nightingale’s Heirloom Tomato Salad Recipe

Heirloom tomato, tahini, baba ghanouj, mint, and grilled focaccia

Ingredients:

2 large, ripe heirloom tomatoes
30 heirloom cherry tomatoes (Sungold varietal preferred)
100g tahini & cilantro dressing (recipe below)
140g baba ghanouj (recipe below)
15 mint leaves
15 basil leaves
3 slices of grilled bread (focaccia preferred)
Olive oil (to taste)
Maldon salt (to taste)

Method:

  1. In a medium-sized pot, bring salted water to a boil and prepare an ice bath and place on the counter next to your stovetop.
  2. Cut a very shallow “X” pattern on the bottom of our heirloom tomatoes and place gently into the boiling water and leave for 30 seconds.
  3. Transfer tomatoes with a slotted spoon to your ice bath and leave for 2 minutes to stop cooking process.
  4. Remove tomatoes from the ice bath and peel the skin.
  5. Cut the tomato in half and remove the core by cutting a V shape around the core (note: the core will extend deep into the tomato, so any visibly tough and pale parts of the stem should be removed).
  6. Cut tomatoes into 2.5cm wedges and reserve.
  7. Halve all cherry tomatoes and reserve.
  8. On a large platter, smear the tahini and cilantro dressing in a large shallow circle, leaving about an inch of clearance around the perimeter of the platter.
  9. Scatter both the tomato wedges and cherry tomatoes on top of the dressing and season with olive oil and a generous amount of Maldon salt.
  10. Tear basil and mint leaves into bite sizes and sprinkles around.
  11. Serve with grilled bread on the side, or cut the bread after it is grilled into crouton sized pieces.


Tahini & Cilantro Dressing

Ingredients:

100g tahini
65g white wine vinegar
60g water
10g sesame oil
55g canola oil
10g kosher salt
1 cilantro bunch
1g cayenne pepper

Method:

  1. In a high-speed blender, combine all ingredients.
  2. Puree slowly at first, and then increase speed as ingredients start spinning.
  3. Turn up to medium-high speed and blend until mixture is emulsified, but do not blend too long as the heat from the friction can brown the dressing.
  4. Transfer mixture to an airtight container – this will last approx. 5 days in the fridge.


Baba Ghanouj

Ingredients:

250g charred eggplant (Italian purple preferred)
20g roasted garlic
3g cumin, toasted and ground
10g rice vinegar
4g kosher salt
20g tahini
15g lemon juice

Method:

  1. Char eggplants whole on a grill until burnt on the outside and soft on the inside. Reserve in a colander in the sink for 30 minutes to allow excess liquid to drain.
  2. Remove the stem off the eggplants and discard.
  3. Combine eggplants (skin and all) with all other ingredients in a food processor.
  4. Blend until mixture is smooth (approximately 2 minutes).

Nightingale’s Watercress and Endive Salad

unnamed

Watercress & Endive Salad, Roasted Carrots, Crispy Farro, Tahini Dressing

Ingredients:

2 bunches of watercress (washed and thick stems removed)
2 Belgian endives, split top to bottom, cut into 0.5cm ribbons
½ bunch orange carrots, scrubbed and split lengthways
3 tbsp carrot escabeche (recipe below)
5 tbsp tahini dressing (recipe below)
4 tbsp crispy farro (recipe below)

Method:

  1. Combine all ingredients, except for farro, in a large stainless steel mixing bowl.
  2. Toss gently to combine, using your hands to ensure the ingredients are well distributed throughout the mixture. Taste a small amount and adjust seasoning with salt if necessary.
  3. Transfer mixture to a serving dish or platter and garnish with crispy farro.


Carrot Escabeche

Ingredients:

160g olive oil
30g salt
325g shallot, sliced with the grain
1400g carrots, sliced thinly on mandoline
3 jalepeno peppers, cut into 6 pieces
300ml white wine
700ml white wine vinegar
1 rosemary sprig
1 small bunch fresh thyme
4 fresh bay leaves

Method:

  1. In a large rondeau, heat olive oil over medium heat until hot but not smoking.
  2. Add herbs, carrots, shallots, and salt.
  3. Stir thoroughly.
  4. Add white wine, and white wine vinegar, bring mixture to a boil, and remove from heat and cool immediately in a shallow hotel pan.


Tahini Dressing

Ingredients:

100g tahini
65g white wine vinegar
60g water
10g sesame oil
55g canola oil
10g salt

Method:

  1. Combine all ingredients in a container.
  2. Blend with immersion blender until homogenous.
  3. Taste and reserve.
  4. Agitate well before use.


Crispy Farro

Ingredients:

200g farro
10g salt
3L water

Method:

  1. Bring water and salt to a simmer.
  2. Add farro and simmer on low for approximately 12 minutes, or until partially cooked.
  3. Drain farro well, and spread onto a parchment paper lined tray in a single layer.
  4. Dehydrate at room temperature overnight.
  5. Preheat oven to 400F, transfer tray of farro to middle rack of oven, and cook until crispy and golden brown. Check often!
  6. Transfer to a mixing bowl when cooled, season with olive oil and a pinch of salt and pepper to taste.