Hayter’s BBQ turkey, radicchio salad, plus green pea and cucumber shooters
Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030 – www.eddingtons.ca
Photos by Casey Lessard
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1 head roughly chopped or torn radicchio
1/4 red onion finely sliced
1/2 cup mandarin oranges
1/2 cup quartered strawberries
1/2 cup crumbled feta cheese
1/2 yellow pepper, sliced
Slivered pecans (optional)
Toss all ingredients together and drizzle with dressing.
This recipe is a generic balsamic dressing that can be used with many different applications and be seasoned to pair with many different salads or dishes.
Take equal parts of olive oil and balsamic vinegar. Note: always buy balsamic vinegar which label states it is from Modena with 6% acidity. If is doesn’t, do not buy it!
Mix equal parts with Dijon mustard to bind dressing. The more you add the thicker the dressing will become.
The rest can be up to you. For example, if you like it sweeter, add honey! If you like it to burst with flavour, add fresh basil or oregano. If you like it tart, add lemon. Raspberries give it a fresh fruit appeal. Have fun with it, but make it truly your own!
Green pea and cucumber shooters (chilled soup)
1 English or field cucumber
2 cups green peas
2 cups vegetable stock
1/2 red onion chopped
1 green onion chopped
1 tbsp vegetable oil
2 sprigs fresh mint
Honey, garlic and salt & pepper to taste
In a frying pan, sauté chopped onions and garlic for ~10 min. on med. heat. In sauce pan, bring vegetable stock to boil. Add cucumber, peas, honey, salt and pepper. Once onions and garlic are sautéed, add to mixture. Keep cooking on medium heat for ~15-20 min. or until soft. Blend with hand mixer.
Once smooth, refrigerate and serve when cooled. Great presentation is in shooter glasses, a nice refreshing start to a summer BBQ.
Hayter’s BBQ turkey with a tropical flare
2 large turkey fillets/tenderloins
2 tbsp Montréal chicken spice
1/4 tbsp vegetable oil
Smoked hickory BBQ sauce to taste
In large mixing bowl, add vegetable oil to turkey tenders. Squeeze, dice and shred lemon, lime and orange to mixture. Add Montréal chicken spice and barbecue sauce to mixture. Mix very well. Transfer into large Zip-loc bag and refrigerate overnight.
Barbecue on medium/low heat for ~8 min. per side.
Serve with sundried tomato pesto risotto and fresh seasonal vegetables.