Written By Cynthia Annett-Hynes Recipes Apr 8, 2009 The Reef’s Sancocho SHARE VIA: Facebook Twitter PinterestKathleen Duncan, Executive Chef at The Reef, excels at giving local ingredients a Caribbean flavour. This rich root vegetable stew originates from Puerto Rico. It is the restaurant’s feature entrée for October, but now you can also make this delicious fall meal at home. Ingredients 15 grams Thyme, fresh500 grams Cowichan Bay Farm chicken500 grams Tannadice Farms Pork tenderloin250 grams bacon, roughly chopped250 grams chorizo (½ inch slices)125 ml vegatable oil500 grams onions (medium diced)30 grams garlic (minced)250 ml red wine2 ears Gayle Farms corn, cut in disks500 grams Yams, peeled (1 inch dice)1 red peppers, 1 inch dice500 grams Russet potatoes, 1 inch dice1 lb Plantains, peeled, cut 1 inch dice 750 grams tomatoes, rough chopped500 grams Sannich Peninsula squash, ie; pumpkin , 1 inch dice2-3 litres water Cooking method: In a large skillet, over high heat, add veg oil and allow it to heat until it begins to smoke, sear the pork tenderloins, and place in a medium sized bowl; repeat with the chicken thighs and chorizo sausage, they should acquire a golden color. Meanwhile in a large pot, over low- medium heat add the bacon and render the fat, stirring occasionally, until the bacon begins to turn brown, remove the bacon and place it in the bowl with the chicken and pork and sausage. Sautee the diced onions in the bacon fat until they begin to soften, add the garlic and red wine, bring the wine to a simmer and reduce it by ½ approx 5 minutes at medium simmer, add the tomatoes, the entire bowl of meats, and 1 liter of water, simmer for 30 min , stirring occasionally ( every 10 minutes) then add the plantains, yams , potatoes, peppers, corn, squash and water to cover the contents of the pot, continue to simmer until the vegetables are soft.(approx 15- 20 minutes) Remove and cool. Serve with white rice. All ingredients have been sourced from local suppliers with the exception of plantains. These can be readily found in Chinatown or in most large supermarkets. The more yellow/black the plantain, the sweeter they will be. The greener they are the more starchy they will be, similar to a potato. Tannadice Farms, out of the Comox Valley, are known for their “high health” pork. They also sell chicken and black angus beef. You can find their products at The Country Grocer or Market on Millstream. Yield 6-8 servingsRecipesSoup SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Food / How to Cook / Recipes May 7, 2021 Halibut Stock Halibut Stock Did you know halibut bones make the most delicate yet flavourful stock imaginable? Ask your fish department to set aside the bones ... Read More 2021 Issues / EAT Magazine News / Magazine / Recipes April 28, 2021 May|June Issue Out Now May|June issue on the stands. Inside: The Very Good Butchers Fatso Picot Collective’s Community Cookbook No Passport Required – A BC ... Read More 2021 Issues / EAT Magazine News / Magazine / Recipes January 28, 2021 Feb|Mar Issue Out Now Feb|Mar issue on the stands. Inside: Rain Dogs Wine Bar Niche Grocerant Lucky Charms – cooking up some much-needed luck A New Victory ... Read More Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Kitchen Tools / Must Have / Recipes November 27, 2020 Wood Oven Envy — Tips, Recipes, Links Some tips on cooking with wood in an outdoor oven, recipes, and links to the wood ovens mentioned in our article Dec|Jan 2020-2021 Tips on Cooking ... Read More Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Comments are closed.