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~Since 1977~
Official
Visitor Guide

A Taste of Victoria Recipes

A taste of Victoria, BC

View Victoria Dining & Restaurant Listings

Well-kept secrets that our chefs are offering up for your cooking enjoyment.

These recipes are from a number of the participating advertisers you will find within our dining section so you can even try these out beforehand at the restaurants themselves. The area is well known for its exquisite mix of local and international dining options.


Vista 18
Seafood PaellaVista 18 Seafood Paella

Ingredients

2 cups paella rice
1 large white onion sliced
2 medium red peppers sliced
3 Tbsp vegetable oil
1 chorizo sausage diced (optional)
¼ Tsp saffron (adjust to taste)
3 liters seafood stock preferably prawn
10 spot prawns
8 shucked oysters
20 Clams
Parsley (for garnish)
Green onion (for garnish)
Salt and pepper
Lemon wedges
arugula
manchego
olive oil

Directions

• Heat the oven to 350 degrees. Heat the prawn stock. Heat a paella pan over medium heat with the vegetable oil, add the chorizo (if using) onions and peppers cook until tender. Add the rice and stir coating the rice with the hot oil. Ladle in 1 liter of the stock and add the saffron. Season the paella to taste and stir. Allow the paella to cook without stirring from here and add more stock as needed. Once the rice is almost cooked add the seafood and place in a pre heated oven until the seafood is cooked and the clams pop open.

• Garnish the finished paella with chopped parsley, green onions and lemon wedges.

• Serve with a fresh baguette and arugula salad. For the arugula salad stem the arugula and toss with fresh lemon juice and olive oil and season with salt and pepper top with shaved manchego cheese.

• Note: the seafood can be adjusted to accommodate availability.


10 Acres Bistro
Grain Bowl10 Acres Farm Bowl


Ingredients
1 free-range chicken breast (grilled)
1 small bunch thyme, leaves picked, stalks
1 small bunch parsley, leaves picked, stalks
200 g mixed wild rice
100 g red rice
100 g pearl barley or faro
1 bulb garlic
sea salt
freshly ground black pepper
extra virgin olive oil
juice of 1 lemon
olive oil
½ teaspoon fennel seeds
1 teaspoon cumin seeds
1 soft poached egg

Directions

• Pick the leaves off the thyme and parsley and put aside.

• Pour all the rice and barley into a deep saucepan with the bulb of garlic and the herb stalks and cover with cold water. Bring to a boil and simmer gently for 20 minutes. Drain through a sieve, saving the cooking water.

• Keep the grains in the sieve and place it over the saucepan containing the cooking water.  Cover with a lid and place back on the heat so the grains steam for about 10 minutes. Turn off the heat and tip the grains into a bowl to cool down.

• Pick out and discard the herb stalks. Chop the herb leaves and stir these into the grains.  Season well with salt, pepper, plenty of extra virgin olive oil and the lemon juice. Stir this dressing through the cooled grains.

• Heat a splash of olive oil in a frying pan and add the fennel and cumin seeds and the oats.  Stir and fry for a few minutes until the oats are lightly toasted.

• Spoon the grain mixture into a serving dish, stirring through half of the  spiced, toasted oats and sprinkling the rest over the top. Add a little more olive oil and scatter some chopped parsley over top, slice the grilled chicken breast, add the soft boiled egg and serve.


10 Acres Kitchen
Pickled Veg10 Acres Pickled Vegetables

Ingredients for pickling liquid

2 ½ cups white vinegar    
3 cups water
¾ cup white granulated sugar
5 tablespoons kosher salt
1 teaspoon yellow mustard seeds
½ teaspoon dried hot red-pepper flakes

Ingredients for vegetables

1 head cauliflower (2lb), trimmed and broken into 1 to 1 ½ inch florets (6 cups)
1 red bell pepper, cut into 1-inch pieces
4 carrots, cut diagonally into ½-inch thick slices (2 cups)
1 cup drained bottled whole peperoncini (4 oz)

Directions

• Make pickling liquid: Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool for about 30 minutes.

• Vegetables: Weight vegetables with a plate to keep them submerged, then chill, covered for at least 7 days.