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 Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.