The Recipes

A huge thank-you to Christine Farkas, Jen Bryant and Jonah Kimmel for preparing a feast to serve at A Local MEAL. And, of course, many thanks to all the PEI producers that so generously donated food to make this all possible on our $0 budget!

Some attendees requested recipes of the food served and we’re happy to oblige! Thank-you to Christine for taking the time over this past week to compile the recipes.

Local MEAL recipes (PDF)

Baby Stuffed Potatoes

Yield: 4 to 6 Portions


2 lbs                       908 grams                            Red Baby Potatoes, cleaned and left whole
2 cups                   500 ml                                   Fresh Spinach, rough chopped
½ cup                    125 ml                                   Finely Diced Shallots
½ cup                    125 ml                                   Finely Sliced Leek
½ cup                    125 ml                                   35 % Cream
½ cup                    125 ml                                   Aged Cheddar
¼ cup                    60 ml                                     Red Wine
3 tbsp                    45 ml                                     Minced Fresh Garlic
2 tbsp                    30 ml                                     Butter
2 tbsp                    30 ml                                     Dried Summer Savory
to taste                                                                                Salt and Ground Black Pepper


Sauté shallots, garlic, leek, spinach and summer savory with butter until golden.
Deglaze with red wine and add cream. Simmer the mixture until the liquid reduces and mixture almost becomes dry; reserve.
Steam or boil whole baby potatoes until tender; split in half. Scoop a small portion of potato from the inside of each half. (Hint: remove a small slice from each end of the potato before cutting in half- this will keep the potato halves from moving while baking/plating.)
Rice or mash scooped potatoes in a bowl and combine with the prepared sautéed mixture.
Allow mixture to slightly cool and then add cheese. Season with salt and pepper and scoop even amounts into each potato half.
Sprinkle cheese on each potato half.
Bake potatoes at 350 degrees Fahrenheit for 30 to 40 minutes.


Marinated Mussels with a Blueberry Emulsion

Yield: 4 Portions

2 lbs                       908 grams                            Fresh Mussels, steamed and shucked
¾ cup                    175 ml                                   Olive Oil
¼ cup                    60 ml                                     Blueberry Vinegar (check the PEI Preserve Co.)
3 tbsp                    45 ml                                     Minced Shallots
1 tbsp                    15 ml                                     Honey
1 tsp                      5 ml                                        Fresh Whole Grain Mustard
to taste                                                                                Salt and Ground Black Pepper

Combine vinegar, shallots, honey and mustard with a whisk.
Slowly incorporate oil into mixture, allowing the mixture to emulsify (hold together).
Combine dressing with the cooked/ shucked mussels- marinate for two to four hours.
Season with salt and pepper and enjoy!

Honey Panna Cotta on Shortbread with Blueberry Vinegar Reduction

Yield: 18 Pieces

Shortbread Cookie Base:
1 cup                     250 ml                                   All Purpose Flour
¾ cup                                                                    Butter, room temperature
½ cup                    125 ml                                   Cornstarch
½ cup                    125 ml                                   Icing Sugar
2 tbsp                    30 ml                                     Honibe Granulated Honey

Cream butter with a wooden spoon or using a mixer.
Slowly incorporate remaining (except honey granules) ingredients until fully combined.
Shape into a log using plastic wrap and refrigerate for two hours.
Slice the chilled dough into 1/8th inch slices and place onto a parchment lined baking sheet.
Sprinkle granulated honey on each cookie as desired.
Bake cookies at 350 Degrees Fahrenheit for 12 to 15 minutes, or until slightly golden. Enjoy!

Honey Panna Cotta:
3 cups                   750 ml                                  35% Cream
1 cup                     250 ml                                   Cold Water
1/3 cup                 80 ml                                     Honey
13 grams                                                              Gelatin Leaves

Soak gelatin leaves in cold water for 10 minutes (this will soften the leaves).
Bring cream and honey to a gentle simmer.
Squeeze excess water from gelatin leaves and gently whisk into heated cream mixture.
Pour mixture into desired mould lined with parchment paper and refrigerate for two to four hours.

Blueberry Vinegar Reduction:
½ cup                    125 ml                                   Blueberry Vinegar (check the PEI Preserve Co.)
3 tbsp                    45 ml                                     Honey

Combine ingredients in a sauce pan and simmer until the mixture is reduced by half and has thickened.

To Serve:
place small square of panna cotta on top of cookie and drizzle reduction atop as desired. Enjoy!

Pulled Lamb with Turnip Puree and Plums in Port

Pulled Lamb
1 whole                                                                Lamb Shoulder or Leg
as needed                                                            Beef or Lamb Stock
1 lb                         454 grams                           White Onions, medium chopped
1 cup                     250 ml                                   Red Wine
½ lb                        227 grams                            Carrots, medium chopped
½ lb                        227 grams                            Celery, medium chopped
2 sprigs                                                                 Fresh Thyme
3 tbsp                    45 grams                              Tomato Paste
2 tbsp                    30 ml                                     Canola Oil
as needed                                                             Salt and Ground Black Pepper

Season lamb with salt and pepper.
In a deep hot saucepot, add oil and sear lamb until golden to dark brown in colour (all around to lock in flavour). Remove when complete.
Add carrots, celery and onions and cook until brown. Add tomato paste and continue to cook for 3 more minutes.
Deglaze pan with red wine. Add lamb and pour in stock until the lamb is completely covered.
Add thyme and cover pot with a tight fitting lid.
Gently simmer for approximately two to three hours. (Check lamb for tenderness- the meat should come easily away from the bone.)
Remove lamb from cooking liquid and pulled into small pieces going with the grain.
Reserve in cooking liquid.

Turnip Puree
Yield: 4 to 6 Portions

3 cups                   750 ml                                   Medium Chopped Turnip
2 cups                   500 ml                                   Vegetable Stock
2 cups                   500 ml                                   35% Cream
1 ½ cups               375 ml                                   Aged Cheddar Cheese
½ cup                    125 ml                                   Medium Chopped White Onions
3 tbsp                    45 ml                                     Dried or Fresh Thyme
to taste                                                                                Salt and Ground Black Pepper

Combine all ingredients in a saucepot.
Simmer until vegetables are tender, approximately one hour.
Drain excess liquid and puree turnips in a food processor until smooth.
Add cheese and continue to puree.  Add liquid to desired consistency.
Season with salt and pepper as desired and reserve.

Remaining Ingredients:
1 jar                                                       Plums in Port, pits removed and plums halved
1 loaf                                                     Challah Bread or Baguette, sliced thinly and toasted

Method to put all items together:
Place a small dollop of puree on toasted bread, place warm lamb next and then the halved plum.


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