ecipes developed using nutrolein red palm oil

Developed in collaboration with The Centre for Hospitality & Culinary Arts, George Brown College |1

RECIPES DEVELOPED USING NUTROLEIN

RED PALM OIL

Created for: GoodWindWater Enterprises Limited

Created By: Winnie Chiu, Moira Cockburn, Candace Rambert and the staff and students of The Centre for Hospitality & Culinary Arts, George Brown College.


ACKNOWLEDGEMENTS

George Brown College would like to thank the various students for their significant contributions to the development of these recipes: Alan Tayles and Anna Van Osch of the Culinary Management Integrated Program, Jean Niravong, Sarah Wihby, Patrick Gordon, Sandra Osojnik and Katrina O’Hara-Johns of the Culinary Management Nutrition Program and Catherine Mitchell of the Culinary Management Program. We would like to issue a special thank you to our industry partner, Mr. Tong Cheah and the George Brown College Office of Research and Innovation for their continuous support. The project would also not be possible without the funding and support of the Natural Sciences and Engineering Research Council of Canada (NSERC) and the Ontario Centres of Excellence (OCE).


CONTENTS

Baked Goods

Banana Bread 8-9

Buttermilk Biscuits 10-11

Fruit and Nut Muffins 12-13

Ginger Cookies 14-15

Oatmeal Raisin Cookies 16-17


Salad Dressings

Balsamic Dressing 20-21 Snacks

Popcorn 24-25 Side Dishes

Herb Roasted Potatoes 28-29 Entrées

Jambalaya 32-33

Thai Red Curry Chicken 34-35

Lasagna Roll Ups 36-38


BAKED GOODS


BANANA BREAD

Nutrition Facts Table


BANANA BREAD

Prep Time: 10 minutes Cook Time: 75 minutes Servings: 12 slices Ingredients: ¼ cup (60 mL) Nutrolein red palm oil ¼ cup (60 mL) Unsalted butter, melted 1 cup (250 mL) Sugar 1 tsp (5 mL) Vanilla extract 1 each Egg 4 each Bananas, very ripe and mashed 1½ cups (375 mL) All purpose flour 1 tsp (5 mL) Baking soda ¼ tsp (1 mL) Salt Method:

1. Preheat oven to 350˚F (180˚C). Line a 9 x 5 inch loaf pan with parchment paper. Set aside.

2. In medium bowl, mix red palm oil, melted butter, sugar, vanilla and egg. 3. Mix in mashed bananas. 4. In a large bowl, mix together flour, baking soda and salt. Stir in the banana and red

palm oil mixture until just incorporated. Do not over mix. 5. Pour the batter into the lined loaf pan. 6. Bake for approximately 75 minutes or until an inserted toothpick comes out clean. 7. Remove bread from pan and cool on rack.


BUTTERMILK BISCUITS



BUTTERMILK BISCUITS

Prep Time: 20 minutes Cook Time: 20 minutes Servings: 30 biscuits Ingredients: 4 cups (1 L) All purpose flour 4 tsp (20 mL) Baking powder 1 tsp (5 mL) Baking soda 1 tsp (5 mL) Salt 1 tbsp (15 mL) Sugar ½ cup (125 mL) Unsalted butter, cut into ¼ inch cubes ½ cup (125 mL) Mild cheddar cheese, grated 2 tbsp (30 mL) Chives, chopped ½ cup (125 mL) Nutrolein red palm oil 2 cups (500 mL) Buttermilk Egg Wash: 1 each Egg 1 tsp (5 ml) Water Method:

1. Preheat oven to 375˚F (190˚C). Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and sugar. 3. With your finger tips rub butter into flour mixture until butter pieces are similar to

peas in size. 4. Evenly mix the cheddar cheese and chives into the flour. 5. In a small bowl, whisk together red palm oil and buttermilk. 6. Make a well in the centre of the flour and pour in the oil and buttermilk mixture. 7. Using a fork, gently mix together to form a sticky dough. Transfer to a floured work

surface and very gently kneed into a ball. Do not to overwork the dough or the biscuits will become tough.

8. Gently roll out the dough to form a 1 inch (2.5 cm) thick disk and using a 2 inch (5 cm) cookie cutter, cut biscuits (*dipping cookie cutter into flour after every biscuit will ensure a clean and easy cut). Place onto a parchment lined baking sheet leaving a 1½ inch (4 cm) space between them.

9. To make egg wash, whisk egg and water together and lightly brush the top of each biscuit.

10. Bake until the tops are golden brown, approximately 20 minutes.


FRUIT AND NUT MUFFINS



FRUIT AND NUT MUFFINS

Prep Time: 15 minutes Cook Time: 20 minutes Servings: 24 muffins Ingredients: 1 cup (250 mL) Apple sauce, unsweetened ¾ cup (180 mL) Buttermilk ¾ cup (180 mL) Brown sugar, packed ¼ cup (60 mL) Fancy molasses ½ cup (125 mL) Nutrolein red palm oil 2 tsp (10 mL) Vanilla extract 1 each Egg 1 cup (250 mL) Wheat germ 2 cups (500 mL) All purpose flour 1 tsp (5 mL) Baking powder 1 tsp (5 mL) Baking soda 2 tsp (10 mL) Cinnamon, ground ¼ tsp (1 mL) Salt ½ cup (125 mL) Walnuts, chopped ¾ cup (180 mL) Raisins 1 cup (250 mL) Walnuts, chopped (for topping) Method:

1. Preheat oven to 375˚F (190˚C). 2. Line medium sized muffin pan with paper muffin cups and set aside. 3. In a medium bowl add applesauce, buttermilk, brown sugar, molasses, red palm oil

and vanilla. Whisk until mixture is smooth. 4. Whisk in egg, stir in the wheat germ and set aside. 5. In a large bowl, mix together, flour, baking powder, baking soda, cinnamon and salt. 6. Stir wet ingredients into the dry ingredients until just combined. 7. Fold in the raisins and ½ cup (125 mL) of chopped walnuts. Do not over mix. 8. Fill muffin cups with batter and sprinkle with remaining 1 cup (250 mL) of chopped

walnuts. 9. Bake for 20-25 minutes. Tops should feel firm to the touch and an inserted toothpick

will come out clean. Chef’s Tip:

Toast the walnuts in a 375˚F (190˚C) oven for 6-8 minutes, checking frequently.


GINGER COOKIES



GINGER COOKIES

Prep Time: 20 minutes Cook Time: 10-12 minutes Servings: 48 cookies Ingredients: ¾ cup (180 mL) Demerara brown sugar, packed ⅓ cup (80 mL) Nutrolein red palm oil 2 tbsp (30 mL) Fancy molasses 1 each Egg ½ tsp (2 mL) Baking soda ½ tsp (2 mL) Ground ginger ½ tsp (2 mL) Ground cinnamon ¼ tsp (1 mL) Ground cloves ¼ tsp (1 mL) Salt 1 ¼ cups (300 mL) All purpose flour ¼ cup (60 mL) Granulated sugar (for coating) Method:

1. Preheat oven to 350˚F (180˚C) and line 2 baking trays with parchment paper. Set

aside. 2. In a large bowl, mix demerara sugar, red palm oil, fancy molasses, egg, baking

soda, ground ginger, ground cinnamon, ground cloves and salt together until smooth.

3. Add flour and mix with a wooden spoon until incorporated. 4. Roll into 1 inch (2.5 cm) balls. 5. Coat dough balls in granulated sugar and place onto prepared baking sheets. 6. Bake for 12-14 minutes. You will know the cookie is ready when it firms up and holds

its shape. 7. Cool for 5 minutes on baking sheet then transfer to a wire rack and let cool

completely. Chef’s Tip:

If you prefer a crispier cookie, bake for an extra 2 minutes.

Store in plastic containers to keep them soft.


OATMEAL RAISIN COOKIES

Nutritional Facts Table


OATMEAL RAISIN COOKIES

Prep Time: 15 min Cook Time: 12-15 min Servings: 24 cookies Ingredients: ¾ cup (180 mL) Nutrolein red palm oil 1 cup (250 mL) Brown sugar, packed 1 each Egg ½ tsp (2 mL) Vanilla extract ¾ cup (180 mL) Raisins 1 cup (250 mL) All purpose flour ¼ tsp (1 mL) Baking soda ¼ tsp (1 mL) Salt ½ tsp (2 mL) Cinnamon ⅛ tsp (0.5 mL) Nutmeg 1 cup (250 mL) Rolled oats Method:

1. Preheat oven to 350˚F (180˚C) and line 2 baking trays with parchment paper. Set

aside

2. In a large bowl, whisk together the red palm oil, brown sugar, egg and vanilla

extract. Mix in the raisins and set aside.

3. Combine flour, baking soda, salt, cinnamon and nutmeg in a medium bowl.

4. Using a wooden spoon, incorporate the dry ingredients into the wet ingredients and

lastly, stir in the oats.

5. Drop spoonfuls of approximately 1 tbsp (15 mL) each onto prepared trays. Lightly

flatten with spoon and bake for 12-15 minutes or until the cookie firms up and holds

its shape.

6. Allow to cool on trays for 5 minutes then transfer to a wire rack and let cool

completely.


SALAD DRESSINGS


BALSAMIC DRESSING



BALSAMIC DRESSING

Total Time: 10 minutes Servings: 12 servings Ingredients: 2 tbsp (30 mL) Balsamic vinegar 2 tsp (10 mL) Dijon mustard 2 tsp (10 mL) Liquid honey ½ cup (125 mL) Olive oil 4 tsp (20 mL) Nutrolein red palm oil To taste Salt Method:

1. In a medium sized bowl add balsamic vinegar, dijon mustard and honey and whisk

to combine

2. Mix both oils together and slowly drizzle into the balsamic mixture while whisking to

create an emulsion. Season to taste.

3. Store in an airtight container in the refrigerator overnight to allow flavours to develop.

4. Remove from refrigerator 2 hours before using and whisk before serving.

Note: Dressing may solidify during refrigeration Chef’s Tip:

Great when served with a Caprese Salad

Caprese Salad Ingredients: 1 cup (250 mL) Mini Bocconcini cheese, halved 1 cup (250 mL) Cherry tomatoes, halved 5 each Fresh basil leaves, chopped Method:

1. Combine cheese, tomatoes and basil leaves together in medium bowl.

2. Mix with balsamic dressing and serve.


SNACKS


POPCORN



POPCORN

Prep Time: 2 minutes Cook Time: 5 minutes Servings: 8 cups Ingredients: 3 tbsp (45 ml) Nutrolein red palm oil ½ cup (125 mL) Popcorn kernels To taste Salt Method:

1. In a 9 quart (8 liter) stockpot add the red palm oil and place on high heat. 2. Add popcorn and cover with a tight fitting lid. 3. When you begin to hear popping, lift and shake the covered stockpot (using oven

mitts) every 30 seconds (to avoid burning popcorn) until the popping has almost stopped.

4. Quickly pour into large bowl and season to taste with salt


SIDE DISHES


HERB ROASTED POTATOES



HERB ROASTED POTATOES

Prep Time: 5 minutes Cook Time: 55 minutes Servings: 6 servings Ingredients: 6 each Yellow potatoes, medium and similar in size ¼ cup (60 mL) Nutrolein red palm oil ¾ tsp (4 mL) Salt ¼ tsp (1 mL) Pepper ¾ tsp (4 mL) Thyme leaves, dried ¼ tsp (1 mL) Oregano leaves, dried ¼ tsp (1 mL) Onion powder Method:

1. Pre-heat oven to 400˚F (200˚C) and wash potatoes thoroughly. 2. Bring a large pot of water to a boil. Place whole potatoes in the water and cook for

10 minutes. Remove from boiling water. 3. Mix red palm oil and dry spices in a large bowl. 4. When potatoes are cool enough to handle, cut in half (lengthwise) and toss in the oil/

spice mixture. 5. Place potatoes skin side up on a lined baking tray and roast in the oven for 30

minutes. Flip potatoes so the skin side is down and bake for another 10-15 minutes or until brown and fully cooked. You will know they are ready when a knife is easily inserted into the middle of the potato.


ENTRÉES


JAMBALAYA



JAMBALAYA

Prep Time: 20 minutes Cook Time: 45 minutes Servings: 8 servings Ingredients: 4 each Chicken thighs, boneless and skinless, cut into ¾ inch cubes ¼ tsp (1 mL) Cayenne pepper ¾ tsp (4 mL) Smoked paprika 2 tsp (10 mL) Salt ½ tsp (2 mL) Black pepper 2 tbsp (30 mL) Nutrolein red palm oil 2 pieces Mild Italian sausage, cut into ½ inch thick pieces 1 large Onion, chopped 3 cloves Garlic, minced 1 ½ cup (375 mL) Tomatoes, canned, diced and drained 2 Bay leaves 2 tbsp (30 mL) Brown sugar, packed 1 ½ cup (375 mL) Rice, parboiled, long grain 2 ½ cups (625 mL) Chicken broth 1 ½ cups (375 mL) Raw shrimp, shells and veins removed (31 to 40 count) 2 tbsp (30 mL) Parsley leaves, finely chopped ½ Lemon, juice only Method:

1. Place chicken in small bowl and sprinkle with cayenne pepper, smoked paprika, salt and black pepper and mix well. Set aside.

2. In a large pot, heat red palm oil over medium heat. 3. Add sausage and chicken. Cook until they are browned. Approximately 3-4 minutes 4. Add onions and garlic. Cook until onions are soft (being careful not to burn the

garlic). 5. Stir in tomatoes. Add bay leaves and brown sugar. 6. Cook for 5 minutes. Add rice and chicken broth to the pot. 7. Stir and cover with a tight fitting lid. Simmer for 20- 25 minutes or until rice is tender. 8. Turn off heat and immediately stir the raw shrimp into the pot. Cover with a tight

fitting lid and let sit for 5 minutes (the heat from the rice will gently cook the shrimp). 9. Remove bay leaves, and stir in chopped parsley and lemon juice.


THAI RED CHICKEN CURRY



THAI RED CHICKEN CURRY

Prep Time: 15 minutes Cook Time: 50 minutes Servings: 4 servings Ingredients: 2 cups (500 mL) Chicken thighs, boneless, skinless, diced into ¾ inch cubes. ½ tsp (2 mL) Black pepper 3 tbsp (45 mL) Nutrolein red palm oil 2 medium Onions, finely sliced 1 tsp (5 mL) Ginger, minced 2 tsp (10 mL) Garlic, minced 1 ½ each Thai red chilli, deseeded and finely sliced 2 tbsp (30 mL) Thai red curry paste 2 ½ cups (625 mL) Water ½ can (200 mL) Coconut milk 1 cup (250 mL) Cilantro leaves, washed To taste Salt and pepper Method:

1. Season chicken with pepper and set aside. 2. In a medium sized saucepan add red palm oil and turn heat to medium-high. Add the

onions and sauté until softened. 3. Add ginger, garlic and Thai red chillies. Cook for 30 seconds, being careful not to

burn the garlic. 4. Add chicken and curry paste. Cook for another 1 minute. 5. Stir in water. Bring to a boil and reduce heat to a medium-high. Cook uncovered until

the liquid has reduced by half and onions have broken down. Approximately 40 minutes.

6. Add coconut milk, stir and bring to a boil for 1 minute. Season to taste. 7. Remove from heat and stir in whole cilantro leaves.

Chef’s Tip:

Serve on Basmati rice. Prepare 4 servings as per instructions on package.

For a leaner alternative, substitute chicken breast for chicken thighs.


LASAGNA ROLL UPS



LASAGNA ROLL UPS

Prep Time: 20 minutes Cook Time: 2 hours Servings: 4 servings Ingredients: Meat Sauce: 1 tbsp (15 mL) Nutrolein red palm oil ¼ cup (60 mL) Onion, finely chopped ¼ cup (60 mL) Carrot, finely chopped ¼ cup (60 mL) Celery, finely chopped 1 clove Garlic, minced 2 cups (500 mL) Lean ground beef ¼ cup (60 mL) Tomato paste 1 ½ cup (375 mL) Tomatoes, canned, diced 1 tsp (5 mL) Oregano, dried 1 tsp (5 mL) Salt 1 tsp (5 mL) Black pepper ½ tsp (2 mL) Sugar 2 ½ cups (625 mL) Water Ricotta Filling: 1 tsp (5 mL) Nutrolein red palm oil 2 cups (500 mL) Fresh spinach, packed 1 ½ cups (375 mL) Smooth ricotta cheese To taste Salt and pepper Pasta: 8 each Lasagna sheets (2 inches wide) 1 tsp (5 mL) Nutrolein red palm oil ½ cup (125 mL) Mozzarella cheese, grated


Method: Meat Sauce:

1. In a large saucepan, heat red palm oil over high heat. Add onions, carrots and celery and sauté until soft.

2. Add garlic and cook while stirring being careful not to burn the garlic. Add ground beef and using a wooden spoon, break into little pieces. Cook for 3-5 minutes until dry.

3. Add tomato paste, diced tomatoes, dried oregano, salt, pepper and sugar. Stir in the water. Bring to a boil and reduce to a simmer. Cook for 30 minutes. Sauce will thicken slightly.

4. Season to taste and remove any excess oil from the top of the sauce. If sauce becomes too thick, additional water can be added.

Ricotta Filling:

1. In medium frying pan heat 1 tsp (5 mL) red palm oil. Wilt spinach until soft. 2. Remove from heat and drain completely. 3. Finely chop spinach and mix with ricotta cheese. Season to taste.

Pasta:

1. Add 1 tsp (5 mL) of red palm oil into salted boiling water (This with prevent the pasta from sticking to each other and will make rolling easier).

2. Cook pasta until al dente. Do not overcook or lasagna will not hold its shape.

Assembly:

1. Preheat oven to 400˚F (200˚C) 2. In an 8 inch (2 L) square oven proof dish, spread half of the meat sauce on the

bottom 3. Lay pasta sheets out on cutting board. 4. Spread 2 tbsp (30 mL) of the ricotta filling on each pasta sheet. Tightly roll each

pasta sheet up and place into the dish with the meat sauce (seam side down). 5. When all lasagna rolls are in the dish, top with the remainder of the meat sauce and

sprinkle with mozzarella cheese. 6. Cover tightly with aluminum foil and put into the preheated oven for 20 minutes.

Remove the foil and return to the oven for an additional 10 minutes to brown the cheese.

ecipes developed using nutrolein red palm oil

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