Butter Chicken Schnitzel

“I’m not going to buy chicken nuggets, I’m going to teach you how to make them.”

Chicken nuggets are a childhood favourite and Vikram Vij wanted to offer a sophisticated alternative that kids would still love without forcing their parents to venture anywhere near the frozen foods aisle. Vikram’s recipe for Butter Chicken Schnitzel combines his mastery of modern Indian cuisine with a nod to his time spent working as a chef in Austria, where Wiener Schnitzel is a national specialty. The colourful ingredients and relative simplicity of this dish make it a perfect meal to prepare with young helpers. 

A Word From the Master

“Before we even owned a restaurant, we vowed that we would never serve butter chicken. We have stuck to that vow in our 16 years, if for no other reason than there are plenty of restaurants already serving it. It also keeps us creative. The inspiration for this dish came at a local restaurant one night, when the girls asked for chicken nuggets from the kids’ menu. The next evening we decided to show the girls what “real” chicken nuggets are – chicken schnitzel.”

– Vikram Vij & Meeru Dhalwala

Key Ingredients

  • Boneless Chicken Breasts
  • Crushed Garlic
  • Cumin
  • Turmeric
  • Paprika

Chili Spiced Bison Burger

“My time spent in the wilds of the Canadian North led me to create a burger that was a big bite of Canadiana.”

As a travelling chef and owner of the Culinary Adventure Company in Toronto, Scott Savoie has successfully combined his love of the outdoors and his passion for cooking. Scott’s outdoor influences are evident in his recipe for the Chili Spiced Bison Burger, which features wild game meat and fresh Canadian ingredients along with a healthy dose of spice. This dish is best served with a glass of milk to help temper the heat of the chopped peppers, chili powder and Sriracha sauce that give the burger its zesty character. 

A Word From the Master

“The Chili Spiced Bison Burger with Wild Blueberry, Maple & Sriracha Mostarda was inspired by my world travels as a private chef in hunting & fishing lodges. My time spent in the wilds of the Canadian North led me to create a burger that was a big bite of Canadiana. The wildness of the bison meat, sweetness of the maple and tartness of the blueberries combine with the spiciness of the chili and the heat of the Sriracha to form a unique flavor profile that will take your taste buds on a culinary adventure.”

– Scott Savoie

Key Ingredients

  • Ground Buffalo
  • Wild Canadian Blueberries 
  • Sriracha 
  • Maple Syrup
  • Hot Peppers

Spicy Glazed Halloumi Salad

“Light, fresh, and packed full of flavour.”

In this episode, Kyla pays a visit to Ben Kramer of Diversity Foods in Winnipeg, Manitoba. Ben’s Grilled Vegetable Salad with Spicy Glazed Halloumi is a celebration of regional cuisine, reflecting his dedication to sustainable and locally grown food. The freshness of the salad complements the richness of the halloumi, while the sweet heat of the red pepper and ginger root glaze is balanced by a tall glass of milk.

A Word from the Master

“I really enjoy meals with contrast. While this dish is fairly simple, it has many elements to it. It is pretty indicative to my style of cooking — light, fresh, and packed full of flavour. I love it when great quality ingredients get to do all of the work.” 

– Ben Kramer 

Key Ingredients

  • Canadian Halloumi
  • Mixed Greens
  • Asparagus Stalks
  • Fresh Ginger Root
  • Dried Hot Red Pepper Flakes

Spicy Thai Steak Sandwich

“It strikes the perfect balance between salty, sweet, and sour, making it a winner on all levels”

There are few things quite as comforting as a good sandwich. In this episode, Kyla visits chef David Robertson of the Dirty Apron Cooking School & Delicatessen in Vancouver, British Columbia. David’s creation, the Spicy Thai Steak Sandwich, is a favourite with local diners, due in no small part to its intriguing blend of exotic ingredients. This sandwich combines tender marinated steak with creamy lemongrass aioli and the cool crunch of pickled papaya salad to create a unique combination of flavours that pair perfectly with a glass of milk. 

A Word From the Master

“The Thai Steak Sandwich was born out of my desire to introduce a sandwich to our delicatessen that was unique and packed with flavour. As our top selling sandwich, it strikes the perfect balance between salty, sweet, and sour, making it a winner on all levels. It’s not the type of sandwich that you whip together in 5 minutes — the meat has to marinate for at least 24 hours, and we make the tamarind vinaigrette from scratch. Once you’ve tried it, it will make you want to hop on the next flight straight to Thailand.”

– David Robertson

Key Ingredients

  • Hangar Steak
  • Lemongrass 
  • Tamarind Paste
  • Cilantro Root
  • Pickled Papaya