A Bush Cook and Classically Trained Chef Team Up for Moosemeat & Marmalade
What do you get when you combine a First Nations Bush Cook and a classically trained UK Chef? Moosemeat and Marmalade of course, a show that explores global adventure in the kitchen and out in the wild. Co-hosts Art Napoleon (acclaimed Bush Cook & Cree Musician) and Dan Hayes (renowned Victoria-based Chef and Owner of the London Chef) tour around the world and dish up humour along with interesting dishes. Now in Season 2 the team takes farm-to-table to the next level, offering a deep exploration of food production and sustainability while providing a unique window into First Nations culture. The Season Premiere of Moosemeat & Marmalade Season 2 will air September 7th on the Aboriginal People’s Television Network (APTN)
Here’s some highlights of the show:
- Each week, audiences will get an insider look at some of the world’s most noted experts sharing their expertise around distilling, trapping, foraging, ice fishing and more.
- Recipes from each episode will be posted online for viewers to print and make at home.
- Online audiences can participate in a parallel interactive experience, giving them access to the personal lives and history of the co-hosts, and the ability to interact with Art & Dan like never before.
- Moosemeat & MarmaladeSeason 2 premieres September 7- check your local listings.
- A free interactive e-book (iPad only) offers exclusive additional content and technical step-by-step tutorials for some of the chefs’ favourite dishes from the show: http://moosemeatandmarmalade.com/moosemeatmarmaladebook
- On social media, viewers can participate in numerous contest giveaways including:
- A chance to win an exclusive getaway to Canada’s only 4.5 star First Nation’s resort, Spirit Ridge in the beautiful Okanagan.
- A chance to win a rustic cabin getaway to Mile High Resort, nestled lakeside on Face Lake just outside of Kamloops, British Columbia.
We checked in with the team and grabbed a few recipes for you:
Dan’s Scallops Dish Grilled Scallops With Seaweed, Chili & Fennel Butter
Chili & Fennel Butter
½ Tsp fennel seeds, slightly crushed
Pinch dry chili
¼ tsp sea salt
¼ tsp crushed or finally cut edible dry seaweed
Few rasps lemon zest
1 Tbsp parsley, finely chopped
¼ Lb Room temperature butter
Mix all ingredients together.
18 Live scallops in the shell
Non-edible clean bright seaweed from clean water
Shuck scallops, removing the skirt and rinse to remove any grit. Do not take the meat or coral off the bottom shell. Place a tsp of butter on top of each scallop and put under a very hot pre-heated grill (broiler) until butter is bubbling, slightly browning and the shells seem brittle. This should take 2-3 minutes. Remove and put straight onto platter of well washed seaweed. Serve immediately.
Art’s Rainbow Trout Dish as on the Show
Pan Fried Rainbow Trout w/Birch Butter & Roasted Roots
8 trout fillets (around 4 med sized rainbow trout)
2 T moose lard
1 T butter
1 handful fresh thyme
1 handful of chives
salt & pepper to taste
¼ cup birch syrup
½ cup Irish ale
sea salt to flavour
¼ cup butter
¼ Irish ale
1 T birch syrup
1tsp maple sugar
Serve with roasted beets
6-7 med beets red & yellow
1 med purple onion cut into rustic chunks
¼ cup olive oil
Mulled Forest Tea
2T concentrated hoshum (soapberry) juice
1 litre unsweetened blueberry berry juice
handful muskeg (labrador) tea leaves
2 cinnamon sticks & 4 whole cloves
2T maple sugar
1T birch syrup
¼ cup Irish ale
1. cut up washed root veggies & onion into rustics chunks, coat with olive oil, sprinkle with sea salt & place into oven preheated at 375. If your produce is chemical free, there is no need to peel.
2. To make tea, heat up all ingredients (except sugar) along with muskeg tea leaves and bring to a gentle boil in a medium sized pot to extract full flavour of the tea leaves and spices. Stir in sugar until dissolved and allow the mulled tea to simmer over low heat until meal is served.
3. Melt lard & butter in skillet over med/high heat then add a handful of fresh thyme
4. Once butter begins to turn golden, add scaled trout fillets skin side down & sprinkle with sea salt
5. In a separate skillet, heat up ½ cup butter and heat until it begins to bubble
6. Immediately add birch syrup, ale & maple sugar while stirring then remove from heat.
7. In the fish skillet, once fillets begin to brown and crisp on the bottom, add minced wild chives, birch syrup & ale and allow the fish to braise until fish is no longer translucent.
8. Pour the birch butter over the rainbow fillets allowing the hot mixture to cook the top sides.
Serve trout with the roasted veggies & mulled tea. As an option, add previously cooked rice to the fish pan and quickly fry up, allowing the rice to absorb the flavours of the remaining sauce.