Skyhawk Restaurant
Unit 102 - 7800 Alpha Way V4K 0A7 Ladner, BC, Canada

Salted caramel brownies Ingredients 200g unsalted butter, plus a little extra for greasing 100g chocolate, 70% cocoa solids... 100g chocolate, 50% cocoa solids 397g can Carnation caramel 1 tsp flaky sea salt, plus a little extra for the top 200g golden caster sugar 4 medium eggs, at room temperature 130g plain flour 50g cocoa powder Method Heat oven to 180C/160C fan/gas 4. Grease then line a 23cm square traybake tin with baking parchment. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the cubes to melt. In a small bowl, mix 175g of the caramel with 1 tsp sea salt it will loosen up. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter. In another bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth. Pour half the brownie batter into the tin and level it with a spatula. Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top. Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin. Let it cool completely in the tin, then cut into squares.

Roasted sweet potato & carrot soup Ingredients 500g sweet potatoes, peeled and cut into chunks 300g carrots, peeled and cut into chunks... 3 tbsp olive oil 2 onions, finely chopped 2 garlic cloves, crushed 1l vegetable stock 100ml crème fraîche, plus extra to serve Method Heat oven to 220C/200C fan/ gas 7 and put the sweet potatoes and carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning. Roast the veg in the oven for 25-30 mins or until caramelised and tender. Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry the onion over a medium-low heat for about 10 mins until softened. Add the garlic and stir for 1 min before adding the stock. Simmer for 5-10 mins until the onions are very soft, then set aside. Once the roasted veg is done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in the crème fraîche, a little more seasoning and reheat until hot. Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

Happy new year folks!

Mozzarella, mango & Serrano ham salad Ingredients For the chilli basil dressing... 5 tbsp good-quality extra-virgin olive oil 1 tsp sweet chilli sauce 3 tbsp chopped fresh basil leaves 2 tbsp lemon or lime juice For the salad 2 medium-sized ripe mangoes 12 slices Serrano ham or prosciutto 3 x 125g mozzarella balls (preferably buffalo) 100g pack rocket a few small basil leaves, to garnish Method To make the dressing, whisk the olive oil, sweet chilli sauce, chopped basil leaves and 1 tbsp of the lemon or lime juice together with a sprinkling of sea salt and freshly ground black pepper. Alternatively, if you prefer a smoother, green-coloured dressing, you can whizz the dressing ingredients in a small blender. Either way, taste and then add more lemon or lime juice or seasoning if you want. To prepare the salad, peel the mangoes and carefully slice off each fleshy side close to the stone. Slice the mango flesh lengthways into thin strips. Don’t throw the stones away, the flesh still attached is the cook’s perk. Separate the slices of ham and thinly slice the mozzarella. You can now set everything out on a serving platter, or on individual plates. Pile the rocket in the centre. Arrange a circle of mango and ham round the rocket, sort of weaving them in and out of each other. Finish with an outer ring of overlapping mozzarella slices, then drizzle with the dressing. Grind some extra black pepper on top if you like, and scatter everything with the basil leaves.

Asparagus pasta Ingredients 1 bunch asparagus 142ml tub double cream... 2 garlic cloves, peeled, but left whole 50g parmesan, half grated, half shaved 250g tagliatelle Method To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside. Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth. Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

Fish and chips Ingredients For the chips 800g unpeeled, even-size Maris Piper or King Edward potatoes... 2 tbsp olive oil For the peas 300g frozen garden peas 1 tbsp olive oil 2 tsp lemon juice For the fish 650g (approx) skinless haddock, hake or cod fillet from a sustainable source, cut into 4 equal-size pieces 50g self-raising flour, plus 1 tbsp 50g cornflour 1 egg white 125ml ice-cold sparkling water 1 lemon, cut into wedges 600ml sunflower oil, for frying Method Scrub the potatoes, cut into 1.5cm thick lengthways slices, then cut each slice into 1.5cm thick chips. Tip the chips into a large saucepan, pour in enough water to just cover, bring to the boil, then lower the heat and gently simmer for 4 mins only. Drain, tip onto a clean tea towel, pat dry, then leave to cool. Can be done 1-2 hrs ahead. Heat oven to 220C/fan 200C/gas 7. Put a large shallow non-stick roasting tray in the oven with 1 tbsp olive oil and heat for 10 mins. Transfer the chips to a bowl and toss in the remaining oil using your hands. Tip out in a single layer onto the hot roasting tin. Bake for 10 mins, then turn them over. Bake 5 more mins, then turn again. Bake for a final 5-8 mins until crisp. Drain on paper towels. While the chips are in the oven, cook the peas in boiling water for 4 mins. Drain, then tip into the pan and lightly crush with the back of a fork. Mix in the oil, lemon juice and freshly grated pepper. Cover and set aside. The fish can also be cooked while the chips are in the oven. Pat the fillets dry with paper towels. Put the 1 tbsp of flour on a plate and use to coat each fillet, patting off the excess. Pour the oil for frying into a heavy, medium non-stick wok or wokshaped pan. Heat to 200C (use a thermometer so you can check the oil stays at that temperature). Mix 50g flour, cornflour, a pinch of salt and some pepper. Lightly whisk the egg white with a balloon whisk until frothy and bubbly, but not too stiff. Pour the water into the flour mix, gently and briefly whisking as you go. The batter shouldn’t be completely smooth. Add the egg white, then lightly whisk in just to mix. Try and keep as many bubbles as you can so the batter stays light. Cooking two pieces of fish at a time, dip them in the batter to coat, let some of it drip off, then lower into the hot oil using a slotted spoon. Fry for 5-6 mins, making sure the oil stays at 200C and turning the fish over halfway through so it is golden all over. Lift out with a slotted spoon, drain on kitchen paper. Check the oil is back up to 200C, then repeat with remaining fish. Reheat the peas and serve with the fish, chips and lemon wedges.

Cheeseburger and Chips Ingredients 1kg lean beef mince 1 onion, finely chopped... 140g breadcrumbs 100g mature cheddar, grated small bunch parsley, chopped 1 tbsp Worcestershire sauce 1 egg, lightly beaten with a fork 1 tsp mild chilli powder 2 kg bag of potatoes, cut into chunky chips 3 tbsp plain flour 10 tsp olive or sunflower oil burger buns, lettuce, sliced red onion, tomatoes, gherkins, and sauces or relishes, to serve Directions Tip the mince into a large bowl with the onion, breadcrumbs, cheese, parsley, Worcestershire sauce, egg, chilli powder, tsp salt and some pepper. Mix together well with your hands, then divide the mixture into 10 and shape into burgers. Bring 2 large saucepans of water to the boil (or prepare the chips in batches if you don’t have enough big pans). Add the chips, bring the water back to the boil and set your timer for 3 mins. After 3 mins, drain the potatoes well and tip onto one or two large kitchen-papercovered trays. Scatter with the flour and some seasoning and gently toss to coat. Freeze the burgers and chips or, to cook straight away, heat oven to 200C/180C fan/gas 6. In a baking tray, toss the chips in a little oil, then roast for 35-40 mins until crisp and golden. Meanwhile, heat a griddle pan, grill or barbecue until hot, then cook the burgers for about 5-8 mins on each side, or until cooked to your liking. Sandwich the burgers in toasted buns with salad and sauces, then serve with the chips.

Killer Turkey Burgers Ingredients Extra-virgin olive oil, for coating the pan 1 onion, cut into 1/4-inch dice... Kosher salt 2 cloves garlic, smashed and finely chopped 1 1/2 pounds ground turkey One 8-ounce can water chestnuts, coarsely chopped 1/4 cup soy sauce, plus more if needed 1/2 bunch of fresh cilantro, leaves finely chopped 1 -inch piece of fresh ginger, peeled and grated 2 tablespoons sambal oelek or Asian chili paste, optional 1/2 cup mayonnaise 2 teaspoons sambal oelek 4 burger buns 4 slices American or Cheddar cheese 4 slices beefsteak tomatoes 4 slices red onion 4 leaves butter lettuce Directions For the turkey burgers: Coat a large saute pan with olive oil and toss in the onion. Season with salt and bring the pan to medium heat. Cook the onion until soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Turn off the heat and let cool. In a large mixing bowl, combine the turkey, water chestnuts, soy sauce, cilantro, ginger, sambal if using and the cooked onions and garlic. (Save the onion pan to cook the burgers in later!) Add 1/4 to 1/2 cup water to the mix--this will keep the burgers really moist! Use your hands to squish the mixture until everything is really well combined. Make, cook and eat a little tester patty to be sure the turkey is really delicious. If the seasoning isn't just right, add a little more soy or a sprinkey-dink of salt. When you're confident the burger mix is perfectly seasoned, form it into 4 equal patties. With a paper towel, wipe out the saute pan you used to cook the onion, coat the pan with fresh olive oil and bring it to medium-high heat. Add the burgers, being sure not to crowd the pan--if you need to work in batches, knock yourself out. Cook the burgers for 5 to 6 minutes on each side. The burgers should be browned and cooked through when done. (If working in batches, keep the first batch warm in the oven at 200 degrees F while cooking the second batch.) For the toppings: Mix together the mayo and sambal oelek in a small bowl. Toast the burger buns and top with the burgers. Garnish as desired with the cheese, tomato, red onion, lettuce and spicy mayo.

Ready for takeoff!

Spicy Chicken & Veg Stir-fry Ingredients 400g mixed green vegetables... 1 tbsp sunflower oil 4 skinless chicken breasts, sliced 1 red chilli, desseded and sliced 120g stir-fry oyster sauce 1 tbsp soy sauce 25g toasted cashews, or more if you like bunch spring onions, sliced Method Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain. Heat the oil in a large frying pan or wok, then fry the chicken slices for 4 mins until almost cooked. Add the drained green veg, chilli, stir-fry sauce and soy sauce. Stir-fry briefly to heat everything through and to finish cooking the chicken. Mix in the cashews and spring onions, then serve.

Spicy chicken & veg stir-fry Ingredients 400g mixed green vegetables 1 tbsp sunflower oil... 4 skinless chicken breasts, sliced 1 red chilli, desseded and sliced 120g stir-fry oyster sauce 1 tbsp soy sauce 25g toasted cashews, or more if you like bunch spring onions, sliced Method Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain. Heat the oil in a large frying pan or wok, then fry the chicken slices for 4 mins until almost cooked. Add the drained green veg, chilli, stir-fry sauce and soy sauce. Stir-fry briefly to heat everything through and to finish cooking the chicken. Mix in the cashews and spring onions, then serve.

Watercress & Chicken Stir-fry Ingredients 1 tbsp sunflower oil... 2 skinless and boneless chicken breasts, cut into strips 100g cashews 1 red or yellow pepper, deseeded and chopped into large chunks 1 red onion, chopped into large chunks 2 x 75g bags watercress For the sauce 3 tbsp hoisin sauce 2 tbsp soy sauce 1 large knob of fresh root ginger, peeled and finely grated 2 garlic cloves, crushed 1 tbsp sesame oil 2 tbsp rice vinegar or white wine vinegar Method To make the sauce, mix all the ingredients together in a small bowl until completely blended. Heat the oil in a frying pan until very hot. Throw in the chicken, cashew nuts, pepper and onion, then stir-fry for about 4-5 mins until the chicken is cooked and the nuts are toasted. Pour over the sauce and simmer with a splash of water. Remove the pan from the heat, then stir through the watercress just before serving with boiled rice.

Chicken Satay Stir-fry Ingredients 1 lb chicken breast (sliced)... 1 onion (peeled and sliced) 2 crushed garlic cloves 2 tbsp groundnut oil 1 carrot (thinly sliced into matchstick size) 1/2 capsicum (seeded and sliced) 3-4 tbsp peanut butter garnish: 1 tbsp chopped coriander 1 tbsp chopped nuts marinade: 2 tbsp light soy sauce 1 tbsp vinegar 1 tsp sugar 1 tsp chinese five-spice powder 2 crushed garlic cloves Directions Slice chicken breast into strips and blend with the soy sauce, vinegar, sugar, five-spice and garlic. Cover and leave to marinade in the fridge for at least 30min. Drain the chicken, reserving any marinade. Heat the wok, then add the groundnut oil. When hot, add 2 garlic cloves, onion and chicken and stir-fry for 3 min. Add remaining veggies and stir-fry for 4 min or until meat is tender and veggies have softened Blend the reserve marinade, the peanut butter and 2 tbsp of hot water. When smooth, stir into the wok for several minutes until the sauce is thick. Serve on a bed of jasmine rice and sprinkle with coriander and chopped nuts