Back by popular demand, this 13-part food documentary series starring British Columbian chefs, Art Napoleon and Dan Hayes brings two very different chefs together to explore indigenous culture, culinary traditions and truly delicious food. Season 3 takes the chefs from Vancouver Island, up to Yellowknife and over to the UK where the chef co-stars explore a host of cultural issues and cuisines as they relate to food security and sustainability.
The stars of the show, Art Napoleon (renowned Cree musician and Bush Cook) and Dan Hayes (noted chef/owner of The London Chef) come together this season to focus more in depth on food security issues facing the world and food sourcing while passionately and humorously educating viewers on the origins of each of the recipes prepared on the show. For the first time this season, they’ve released a 4 part web series, which explores the Dairy, Grain, Fish and Hunting industries.
Here are a couple of wonderful Moosemeat & Marmalade Season 3 recipes for you to try out…
Gatherers’ Vegetarian Chilli as made on MM3
2 T. canola oil for frying
2 T. butter (use margarine for vegan chilli)
1 large onion chopped
4 banger style vegan or vegetarian sausages cut into 1 inch pieces
3 stalks celery cut into bite sized chunks
1 med. Red or yellow pepper cut into bite sized chunks (optional)
1 can stewed tomatoes
1 can kidney beans
1 can black beans
1 T. chilli powder
2 tsp. cumin
1 tsp. cinnamon
2 tsp. pure maple syrup
¼ cup grated white cheddar or parmesan cheese for topping
½ cup fresh cilantro leaves chopped roughly
1 tsp. smoked paprika
1 cup veggie stock
1 organic veggie bouillon cube
salt & cayenne pepper to taste
In this easy recipe we are using some canned ingredients, otherwise it would not be an easy recipe.
Fry up the onions, peppers & celery in the oil in a pot over medium heat.
Once onions begin to caramelize, add the stock and sausages, stirring to ensure the sausages don’t stick. Add butter or margarine if more oil is needed.
When mixture has been brought to a gentle boil, add the canned beans & tomatoes (you can drain the beans fully or partially).
Stir the chilli well then add bouillon, spices and maple syrup. Stir to blend flavours then reduce heat and allow to simmer.
Cook stirring occasionally to prevent sticking to bottom of pot until liquid has been reduced. Taste and adjust flavourings accordingly.
Serve hot chilli with grated cheese or chopped cilantro
Note: grated carrots & corn niblets are also nice additions to this chilli but try to avoid Monsanto beans.
Side dish featured with chilli:
Crab-apple Glazed Veggie Kebabs
Vegetables in season such as squash, cherry tomatoes & peppers, cut into large kebab size cubes, and placed alternating onto wooden skewers.
1 cup crab-apple, cores removed & cut into chunks
1 cup pear, cut into chunks
1 cup apple cider vinegar
½ cup dark brown sugar
2 T moose-berry jelly (high-bush cranberry)
Place all glaze ingredients into a pot and bring to a boil stirring occasionally.
Keep mixture at full boil until liquid begins to thicken and darken to a dark brown molasses-like colour ( 10-12 mins depending on heat).
Remove from heat and separate fruit, setting it aside for use in desserts (great as a topping in a fruit crumble) and using the reduced liquid to brush onto veggie kebabs.
BBQ glazed veggie kebabs, feeling free to brush on more glaze after kebabs are turned.
Serve kebabs over sundried saskatoon rice
2 Pigeon breasts (duck can substitute)
2 Tbl canola oil
¼ cup roasted hazelnuts
¼ cup grated parmesan
10 leaves basil
Small bunch parsley
2 cups arugula
Fresh salad greens
Salt and pepper to taste
● Place frying pan on medium-high heat, and once hot, add 2 tablespoons canola oil.
● Season 2 pigeon breasts liberally with salt. Place into hot pan, laying breasts away from you to avoid oil splattering. Cook 2 minutes on first side until browned, and then flip over. Cook 1 minute on the second side, turn off the heat and let the breast rest in the pan to finish cooking.
• To make hazelnut pesto: If using hand blender, place the following ingredients into a high-rimmed bowl. Or place all ingredients into a food processor or blender: ¼ cup grated parmesan cheese, ¼ cup roasted hazelnuts, 2 cups arugula, juice of half lemon, salt and pepper, 10 leaves basil, small bunch parsley and hazelnut oil.
• Boil frozen peas.
• Slice the pigeon breast and rest on your fresh greens. Add peas and extra hazelnuts and drizzle with the hazelnut pesto.