Baked Tandoori Chicken Wings
- Total Time: 40
- Yield: 10–12 1x
Ingredients
Scale
Tandoori Marinade:
- 1/2 cup (125 ml) plain yogurt
- 1 lime, juice and zest
- 1 tbsp (15 ml) garam masala
- 4 cloves garlic, finely minced
- 2 tbsp (30 ml) fresh ginger, minced
- 1 tsp (5 ml) dry ginger powder
- 2 tsp (10 ml) cayenne powder
- 1 tsp (5 ml) ground nutmeg
- 2 tsp (10 ml) fenugreek, toasted
- 1 tbsp (15 ml) salt
Assembly:
- 2 kg Reuven Fully Cooked Plain Steamed Chicken Wings
(Product Code 35001 or 35002), thawed
Instructions
- Tandoori Marinade: In a large bowl combine all ingredients.
- Assembly: Add thawed Plain Steamed Chicken Wings to Tandoori marinade mixture and toss. Cover and place in the refrigerator overnight.
- Preheat Oven to 425°F (220°C). Lay chicken wings on a parchment paper lined baking sheet and bake for 18-20 minutes, turning halfway. Bake until desired colour is achieved.
Notes
White Chocolate and Cardamom Bread Pudding
- Yield: 8–10 1x
Ingredients
Scale
- 2 eggs
- ½ cup brown sugar
- seeds from 6 cardamom pods,
 crushed
- 2 cups whipping (35%) cream
- 2 cups whole milk
- 4 cups bread cubes from Raisin and 
Walnut Ciabatta Miche (day-old)
- 2 oz white chocolate, chopped
- 1/3 cup almonds, chopped

Caramel Sauce:
- ½ cup + 2 tbsp heavy cream
- 2 tsp finely grated fresh ginger
- 1 cup sugar
- 1 tsp fresh lemon juice
Instructions
- In a large bowl, beat eggs, brown sugar and cardamom seeds. Stir in cream and milk. Add bread cubes and mix well.
- Preheat oven to 350°F. Transfer mixture to a 9″ square cake pan or 10—12 four-ounce ramekins. Sprinkle with white chocolate and almonds.
- Bake in 9″ pan for 55—60 minutes or bake in 10—12 four-ounce ramekins for 20 minutes. 
Serve piping hot or warm. If you prefer your pudding on the sweet side, try adding a little of our favourite caramel sauce.
Carmel Sauce
- In a small saucepan, simmer ½ cup of the heavy cream with the ginger for about 10 minutes. 
Set aside.
- In another small heavy saucepan, cook the sugar with the lemon juice over low heat, stirring frequently, until the sugar caramelizes to a light brown colour, 10—15 minutes. Stir in the remaining 2 tbsps of heavy cream. Remove from heat.
- Strain the cream into a bowl and whisk in the caramel until smooth. Serve warm.
Notes
Sweet Sesame Soy Grilled Salmon
Packing a sweet and zesty punch of flavour, this Asian-inspired marinated and grilled salmon entrée is ideal served over jasmine rice with steamed edamame and garnished with enoki mushrooms.
- Yield: 6 1x
Ingredients
Scale
- 6 (4 oz each) High Liner Signature Atlantic Salmon Portions
- ½ cup (125 mL) sesame oil
- ½ cup (125 mL) low sodium soy sauce
- ½ cup (125 mL) honey
- 1 tbsp ( 15 mL) hot chili flakes
Instructions
- Whisk together sesame oil, soy sauce, honey and chili flakes. Lay salmon in single layer in insert pan; pour in half of the marinade, turning fish to coat. Let marinate for 30 minutes.
- Grill presentation side of the salmon; transfer salmon, grilled side up, to parchment paper-lined oven tray. Refrigerate until service time, if not using right away.
- When ready to serve, brush salmon with some of the reserved sesame soy mixture; bake in preheated 400°F (200°C) oven to finish cooking.
Notes
Hearty Mussel Chowder
Made with seasoned fish stock, white wine, tender corn and cream, this make-ahead soup base is finished to order with plump mussels and fresh herbs. It’s a creamy, thick and hearty chowder served piping hot as is, or garnish with herbed croutons, if desired.
- Yield: 10–12 1x
Ingredients
Scale
- 4 lb (2 kg) High Liner Foodservice Signature Cooked Mussels
- 1 ½ cups (375 ml) dry white wine
- 3 tbsp 45 ml) minced garlic
- 3 tbsp (45 ml) chopped shallots
- 3 baking potatoes, peeled and coarsely grated
- 8 cups (2 L) fish stock
- 4 cups (1 L) 35% whipping cream
- 1 bouquet garni (made with 4 sprigs thyme, 1 bay leaf and 1 tbsp/15 ml black peppercorns)
- 1 cup (250 ml) corn kernels
- ½ cup (125 ml) diced sweet red peppers
- ½ cup (125 ml) peeled and diced celery
- 2 tbsp (30 ml) each chopped fresh parsley and chives
Instructions
- Heat large heavy-bottom soup pot over medium-heat; add mussels, wine, garlic and shallots. Cover and bring to boil; reduce heat and simmer for about 5 minutes.
- Using tongs or slotted spoon, remove opened mussels from pot. Take 80% of Mussels from shells, discarding shells. Reserve remaining mussels in shells as garnish. Let mussels cool. Lightly toss in enough olive oil to coat; cover and refrigerate until ready to use.
- To soup pot, add grated potatoes, fish stock, cream and bouquet garni; bring to boil, reduce heat, cover and simmer until potatoes have thickened soup base, about 20 minutes.
- Remove and discard bouquet garni. Stir in corn, sweet peppers and celery; simmer until crisp-tender, about 3 minutes. Season to taste with salt and pepper. Let cool, then refrigerate until service time, if not using right away.
- When ready to serve, heat to order desired amount of creamy soup base. Add some of the shell-removed mussels and a sprinkle each of parsley and chives. Bring to simmer to thoroughly warm through. Garnish with reheated shell-on mussels, adding additional herbs, if desired.
Notes