Recipes

This sweetened and smoky sausage chutney pairs beautifully with rich fatty fish, such as sea bass, halibut or black cod, and creates the perfect surf ‘n’ turf combo.

1. In a medium-sized pot bring the milk to a simmer. Whisk in the cornmeal and add the salt and pepper.

2. Stir the polenta for 20 minutes, then add the cream cheese, and remove from heat.

3. Mix in the chives, and pour the mixture into a square container lined with plastic wrap. Cool for several hours until the polenta sets. Then remove the polenta from the mould and cut into desired shape. Dust the polenta with semolina or corn flour, and sear it in a pan until golden brown on all sides.

4. Slice the Hungarian Sausage in half lengthwise, then slice into 1-cm wedges; set it aside in a bowl.

5. Cut the roasted peppers, onion, and garlic into small cubes and set aside separately.

6. In a sauté pan or medium pot, sauté the onions and garlic until translucent. Add the sugar and cook until it is a light caramel colour, then add the sausage and cook for 2 minutes.

7. Add the roasted peppers, stock and vinegar. Cook until it reduces to a jam-like consistency, approximately 30 minutes. If the chutney thickens too quickly, add more stock as necessary.

8. Season the fish with salt and pepper, and dust with flour; shake off any excess flour. The flour is to keep the fish from sticking to the pan, not to act as a breading. Heat up a non-stick pan to medium heat and pan fry the fish in cooking oil. Flip over after 4 minutes and cook until the fish almost starts to flake. Do not overcook the fish as it will turn out dry. If you have a large portion of fish, you can sear the fish on the stove and then cook it the oven for 4-6 minutes at 350 degrees F (175 degrees C).

9. Blanch the snow peas for 1 minute in salted water, remove and coat with olive oil and rock salt.