Bill Jones is the highly regarded owner/chef at Deerholme Farm in Duncan, British Columbia with an amazing array of culinary experiences. He has cooked in Michelin-starred restaurants in France and England and more recently and locally in British Columbia, Canada, he is a renowned expert on the foods of the Pacific Northwest, teacher and author. Jones’ specialty is wild foods from the forest, fields and oceans establishing him as a recognized leader in the local food movement. He is involved with many businesses and non-profit initiatives that promote the region and encourage sustainability. His home and working farm, Deerholme Farm, is a popular culinary destination on Vancouver Island, British Columbia specializing in local food dinner events, foraging workshops and hands-on cooking classes.
Made With Spot Prawn Broth, Chopped Farm Greens and Herbs
|2 Tbsp (30 mL)||grapeseed oil|
|2||medium carrots, peeled and diced|
|1||large onion, peeled and diced|
|1||large red pepper, peeled and diced|
|1 stock||celery, trimmed and diced|
|1 Tbsp (15 mL)||garlic, chopped|
|1 Tbsp (15 mL)||ginger, minced|
|4 cups (1 L)||sliced mushrooms|
|8 cups (2 L)||spot pawn stock (see recipe below or use vegetable or chicken)|
|4 cups (1 L)||cooked short grain rice|
|2 Tbsp (30 mL)||Japanese soy sauce (or light soy sauce)|
|1 Tbsp (15 mL)||sesame oil|
|2 cups (500 mL)||chopped greens (sui choy, spinach, etc.)|
|1 cup (250 mL)||fresh slices of Geoduck from Canada|
|salt and pepper to taste|
In a stockpot, add the oil and carrots, onion, red pepper, celery, garlic and ginger. Sauté for 1 to 2 minutes. Add the mushrooms and sauté for 5 minutes or until they release moisture. Add the stock and rice, bring mixture to a boil. Reduce heat and simmer for 10 minutes.
Once the mixture begins to thicken, season with the soy sauce, sesame oil and salt and pepper. Ladle into bowls and top with the chopped greens and geoduck, serve hot.
|2-3 lbs (1 kg)||heads and shells of Spot Prawns|
|1||large onion, peeled and chopped|
|2||large carrots, peeled and chopped|
|1 stalk||celery, chopped|
|8 cups (2 L)||water|
|4 slices||fresh ginger|
|1 head||garlic, chopped|
|1 stalk||lemon grass, trimmed and cut in chunks|
|1 bunch||cilantro (stems)|
Place shells on a baking tray and place in a 350° F/180° C oven. Roast the shells for 15 minutes, or until they have lightly browned. In a stockpot, add a little oil and add the onion, carrot and celery. Sauté until they begin to brown, add water and bring to a simmer. Add the prawn heads, ginger slices, garlic, lemon grass and cilantro stems. Bring to a boil, reduce heat and simmer for 1 hour. Strain to produce clear broth ready for use.
Serves 4 to 6
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