The Resident Chefs from our cooking class program had so much fun with our first 7-Ingredient Challenge that we decided to hold another one. We asked a few of them what — if anything — they could cook with a few common pantry ingredients and these seven ingredients:
- Three ripe kiwis
- One head of cauliflower
- Leftover roasted beets
- One package of frozen, breaded chicken nuggets
- Real maple syrup
- One package of Swedish Fish
Read on for our chefs’ solutions and then vote for the one you think sounds tastiest!
Roasted Cauliflower with a Cherry-Caper Glaze
- Reduce Swedish fish to a sauce. Blend in a Vitamix with capers.
- Pour all over the cauliflower and roast in a 350-degree oven for 45 minutes.
Maple Chicken (if you have garlic, onion and red pepper flakes in the pantry)
- Chop up nuggets and sauté with garlic and onion.
- Add maple syrup and reduce to glaze.
- Top with red pepper flakes.
Chicken Fried “Steak” with Pickled Beets and Salsa Verde
- Melt Swedish Fish with water, salt, and rice wine vinegar. Set this pickling liquid aside with roasted beets and melted candies for service.
- Place the chicken nuggets, still frozen into a Vitamix with some panko bread crumbs, pulse until the nuggets look like breadcrumbs.
- Set up a breading station of flour, egg, chicken nugget bread crumbs. Season each station with salt and pepper.
- Slice your cauliflower into 2-4 steaks. Make one cut to the far edge of the core. Then your second cut should be ½ an inch into the core, revealing a cauliflower “steak.” Continue cutting until you reach the other side of the core.
- Bread the cauliflower by dipping into flour, then into the egg, then into the chicken bread crumbs.
- Fry at 350F or bake at 400F until tender.
- Meanwhile, mix capers, parsley, garlic, lemon juice, a touch of maple syrup, and olive oil. Set aside.
- Add peeled kiwis, lemon juice and a splash of rice wine vinegar to a Vitamix and purée. Season with salt and pepper; set aside.
- Add your beets to the pickling liquid and warm through.
- Dot the kiwi sauce around each plate and make a bed of the pickled beets in the center.
- Add a few orange supremes to each plate.
- Place your cauliflower steak on top of the beets.
- Top the steak with the salsa verde and serve.
I was so excited about this one that I tested my recipe in our kitchen and took some photos!
- Take the Swedish Fish, add two tbsp of water and melt them in a saucepan. Add two diced kiwis and ¾ cup of balsamic vinegar and cook them into an agrodolce (it helps to use an immersion blender to emulsify the kiwis and melted Swedish Fish). Then add ¼ cup red wine vinegar to balance the sweet and acid.
- Season the roasted beets simply with olive oil, salt and pepper. Cut the cauliflower into snowflakes and roast them with the maple syrup so they’re glazed.
- Next, cook the chicken nuggets, chop them and toss with the beets and cauliflower. Serve over a thin pasta, drizzled with the Swedish Fish-kiwi agrodolce sauce.
- Garnish with the capers, parmesan cheese and fresh parsley, and you have all of the tastes represented: sweet and sour from the agrodolce, sweet beets, roasted caramelized cauliflower, salt from the cheese and capers, and a little freshness from the parsley.
BTW, the agrodolce makes a great dipping sauce for any leftover nuggets!
Here’s what I’d make:
- Brown-butter cauliflower with fried capers
- Kiwi & beer purée
- Melt the Swedish Fish and add to the maple syrup with water and vinegar for a gastrique
- And then I’d deep-fry the chicken!
Thanks, chefs! Now you tell us — which chef had the best dish? Also, what ingredients do you want to see in our next challenge?