Great Food Recipes

Whether outside or inside. On The Great Trail of Canada or in your kitchen, food is part of our lives, even essential. The Great Trail offers you a series of recipes created by renowned Canadian chefs from across the country.

Let yourself be tempted and give us your comments!

Enjoy your meal!

Japanese-Style Chicken Hearts

by Eric Pateman

     Ingredients

1 lb chicken hearts

3 tbsp olive oil

½ cup brown Sugar

½ cup soy sauce (shoyu)

2 cloves fresh chopped garlic

¼ cup dry white wine

1 tbsp lemon zest

½ cup packed fresh mint leaves (chiffonade)

Juice of one lemon


Difficulty: Easy
Portions: 4
Preparation time: 15 minutes
Cooking time: 30 minutes

Preparation

  • Heat the fry pan. When it is hot enough, pour the olive oil.
  • Put all the chicken hearts in the pan. Let them roast a little bit until they change colour. With a wooden spoon, mix them carefully.
  • Spread the brown sugar carefully on top of the chicken hearts. Pour the soy sauce. Mix and let it stand for five to six minutes. Be aware, you want to make the sauce reduce but not too much. Sugar tends to become caramel at a certain temperature.
  • Put the garlic and mix. Add the wine, let it reduce a little bit and add the lemon juice. When the sauce is well reduced, add the fresh mint and the lemon zest.
  • Stir and wait a minute before serving.

 


Japanese-Style Chicken Hearts
by Eric Pateman

     Ingredients

1 lb chicken hearts

3 tbsp olive oil

½ cup brown Sugar

½ cup soy sauce (shoyu)

2 cloves fresh chopped garlic

¼ cup dry white wine

1 tbsp lemon zest

½ cup packed fresh mint leaves (chiffonade)

Juice of one lemon


Difficulty: Easy
Portions: 4
Preparation time: 15 minutes
Cooking time: 30 minutes

Preparation

  • Heat the fry pan. When it is hot enough, pour the olive oil.
  • Put all the chicken hearts in the pan. Let them roast a little bit until they change colour. With a wooden spoon, mix them carefully.
  • Spread the brown sugar carefully on top of the chicken hearts. Pour the soy sauce. Mix and let it stand for five to six minutes. Be aware, you want to make the sauce reduce but not too much. Sugar tends to become caramel at a certain temperature.
  • Put the garlic and mix. Add the wine, let it reduce a little bit and add the lemon juice. When the sauce is well reduced, add the fresh mint and the lemon zest.
  • Stir and wait a minute before serving.