Winner, Winner,  Time for Dinner!

Date: September 30, 2020

Congratulations, Troy!

Troy is a self-proclaimed “foodie” — no surprise there. He was also one of 25 lucky recipients of our Sunterra Market mystery box giveaway, and eventually, the Grand Prize Winner of our first-ever Great Indoors Food Challenge.

Within an hour of receiving his Sunterra Market mystery box, he decided how he would engineer this fantastic dish: “A good meal or dish has to touch on several points to be fantastic. To me, flavour and texture are equally important in achieving this. This is why I placed the souffle on a potato croquette, the soft fluffy texture paired with a crunch works perfectly. However, all of that richness needs some punch and therefore the acidity and sweetness of the tomato corn relish helps to balance it out.”

Troy has always liked food, but his passion for cooking started about 10 years ago. He uses his background in science to help with balancing flavours, noting: “Many meats pair very well with fruits and nuts, but pork probably does it the best. A grill peach coulis really provides a nice base for the grilled pork collar and the touch of amaretto give(s) that nutty undertone to tie it all together.”

Many of the dishes he makes are recreations of food he’s had but are often re-done to suit his own preferences. Troy also likes to cook with produce sourced from his very own garden and to explore cultures from around the world through their cuisine.

“I enjoy cooking much more than baking as baking has to be exact and (with) cooking you get to experiment and adjust as you go to really make something new or exciting with very similar ingredients. This competition showcased that very thing – 25 contestants received the same ingredients but produced 25 different dishes!!”

Read below to discover his prize-winning recipe.

The Winning Recipe

Ingredients

Pork Collar

  • 1 portion of Sunterra Farms pork collar
  • Spice blend of thyme, rosemary, sage, black pepper, garlic, kosher salt, lemon peel, and coriander

Soufflé

  • 4 tbsp freshly-grated Sylvan Star Grizzly Gouda
  • 1 1/4 cups cream
  • Aromatics: 1 bay leaf, several thyme sprigs, 2 thin shallot slices
  • 3 tbsp butter
  • 3 tbsp flour
  • 3/4 tsp salt and freshly-milled pepper
  • 4 egg yolks
  • 1 cup crumbled goat cheese
  • 6 egg whites
  • Several plump thyme sprigs, leaves only

Corn and Tomato “Relish”

  • Approximately 2 cups of grape tomatoes
  • 1 cob of corn
  • Salt, pepper, chile flakes
  • 1 tbsp olive oil
  • 1 tbsp maple syrup

Potato Croquette

  • 2 large potatoes
  • 2 fresh scallions
  • Roasted garlic cloves
  • Salt to taste
  • 3 tbsp butter
  • 1/3 cup cream
  • 2 egg yolks leftover from making soufflé
  • Two croissants cut into pieces, toasted and processed to make bread crumbs
  • 1 ½ cup flour
  • 2 whole eggs for egg wash
  • Canola oil for frying
  • Shaved Grizzly Gouda for garnish

Grilled Peach Amaretto Coulis

  • 1 peach
  • 1 tbsp amaretto
  • 1 tsp honey
  • 1 tbsp water
  • 1 tbsp butter

Kale Chips

  • 2 large kale leaves
  • Olive oil
  • Salt

Grilled Eggplant Rosette

  • 1 eggplant
  • 1/3 cup olive oil
  • Your favourite blend of roasting spices, such as brown mustard, sea salt, white pepper, nutmeg, allspice, rosemary, thyme, dill seeds, celery seeds, red bell pepper, onion, garlic, coriander

Directions

Pork Collar

  • Season pork collar evenly with the spice blend
  • Grill on high heat on one side for approximately 6 minutes before flipping. Grill until internal temperature reaches approximately 140F
  • Salt with large sea salt flakes and let rest as the residual heat should carry over to reach the required 145F. Slice into 4 slices for plating

Soufflé

  • Preheat oven to 400F
  • Butter 6 ramekins and coat them with the grated Grizzly Gouda
  • Heat the cream with the aromatics until it boils, then set aside to steep for 15 minutes
  • Strain the steeped cream
  • Melt the butter in a saucepan, and when foamy stir in the flour and cook over low heat for several minutes
  • Whisk in the cream vigorously for approximately 1 minute to thicken, then add salt and a few twists of pepper
  • Remove from heat
  • Beat in egg yolks, one at a time, until well-blended, then stir in the goat cheese
  • Beat in the egg whites until they form firm peaks, then fold in 1/4 of the egg whites into the cream base to lighten the mixture
  • Fold in the remaining egg whites, then transfer to the ramekins
  • Place ramekins in a large baking dish and fill with boiling water up to 3/4 of the height of the ramekins, then put in the center of the oven and lower the heat to 375F
  • Bake for about 30 minutes or until golden and just a bit wobbly in the center
  • Garnish with tomato and corn relish and fresh thyme sprigs

Corn and Tomato “Relish”

  • Slice tomatoes into quarters
  • Season tomatoes with salt and set aside
  • Grill the corn until slightly charred then slice kernels from the cob
  • Drain liquid from salted tomatoes and then combine with corn, olive oil, and maple syrup
  • Season to taste with salt, pepper, and chile flakes

Potato Croquette

  • Boil potatoes with skin on until tender; skins should easily slide off after boiling
  • Using a potato ricer, process the two potatoes
  • Combine scallions, garlic, salt, butter, cream, and egg yolks
  • Spread out mixture onto a baking sheet lined with parchment paper
  • Place in the freezer to cool
  • Once potatoes are firm and cold, cut out circles slightly larger than the souffle ramekin
  • Place potato “wheels” into flour, then into the egg wash, followed by the croissant bread crumbs
  • Fry in canola oil until golden brown
  • Lightly salt croquette and garnish with shaved gouda

Grilled Peach Amaretto Coulis

  • Place peaches, skin on, on a hot grill for about 8 minutes or until thoroughly cooked
  • After thoroughly cooked, remove skin, slice, and sauté peaches with butter, honey, water, and amaretto for about 3 minutes (or until water has been reduced by about ½)
  • Place mixture into food processor and pureé

Kale Chips

  • Cut kale leaves into portions, removing any large stems
  • Evenly coat kale leaves in olive oil, place on a parchment-lined baking sheet, and bake at 350F for about 10 minutes or until “crispy”. Ensure they don’t turn brown as they will taste burnt
  • Remove from oven and lightly salt

Grilled Eggplant Rosette

  • Slice eggplant lengthwise in ¼” slices, then drizzle with olive oil and season well
  • Let sit for at least 20 minutes
  • Grill until tender (about 3 minutes per side) and let rest
  • Starting with a larger slice, roll into itself and then wrap with another slice creating a rosette
  • Drizzle with balsamic reduction and garnish with a crispy kale chip

The Components

Sunterra Farms Pork Collar

Soufflé

Corn and Tomato “Relish”

Potato Croquette

Maia

Marketing Coordinator

Maia is a lover of plants, cooking (mostly eating), and mountain views.