Celebrity chef Susur Lee recently whipped up a five-course camping-style meal for reporters as part of a promotional event for Coleman and Broadstone cooking equipment and Canadian Tire. Here are two of the recipes he prepared:
Vegetable Polenta Cakes
1.1 l (5 cups) water
250 ml (1 cup) cornmeal
30 ml (2 tbsp) peas
30 ml (2 tbsp) corn
30 ml (2 tbsp) red pepper (diced)
30 ml (2 tbsp) parmesan
Bring water to a boil, season with salt.
Whisk in cornmeal, peas, corn and red pepper.
Continue stirring until no longer grainy.
Add parmesan, white pepper and nutmeg to taste.
Once polenta has thickened (approximately 30 minutes), pour mixture into a plastic wrap-lined baking dish.
Add a second layer of plastic wrap on top and smooth down directly onto polenta. Chill for two hours.
When ready to make polenta cakes, lift polenta out of the dish, remove plastic wrap and place polenta on cutting board. According to desired shape, use either round cookie cutter or cut polenta into large squares.
Place saute pan over medium heat and add 15 ml (1 tbsp) olive oil.
When oil is hot, add cakes and cook until golden brown on both sides (turning as little as possible).
Singapore-Style Beef Shish Kebab
850 g (30 oz) beef striploin
2 zucchini (cubed)
1 pint cherry tomatoes
1 fresh pineapple (sliced)
10 long tamarind skewers
1 stalk fresh lemongrass
4 slices galangal
4 slices ginger
6 shallot pieces
2 cloves garlic
10 ml (2 tsp) coriander powder
5 ml (1 tsp) cumin powder
5 ml (1 tsp) tumeric powder
5 ml (1 tsp) salt
30 ml (2 tbsp) sugar
30 ml (2 tbsp) roasted ground peanuts
30 ml (2 tbsp) oil
Cube beef and set aside.
Mix all marinade ingredients in a food processor or blender to make a paste. Add beef cubes to paste and marinate for 12 to 24 hours.
When ready to skewer, include zucchini, pineapple and tomato between beef cubes. Brush grill with oil and cook for 15 minutes, turning frequently.
Squeeze fresh lime juice over skewers just prior to serving.
Source: Canadian Tire