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Culinary academy
Our recipes have been developed by Melanie Marchand magazine 7 Days as well as the Culinary Academy of Montreal .
Roast Duck Magret with Cranberry- Apple Syrup Sauce
Sweet and Sour Apple Syrup Chicken
Asian Pork Tenderloin with Hoisin-Cataphard apples
Coconut, Apple and Syrup Muffins
Grilled Peach Salad with Rosemary-Prosciutto and Apple Syrup
Thyme-Butter Roasted Turkey with Apple Syrup
Turkey Bolognaise Sauce with White Wine and Apple Syrup
Rack of Pork with Mustard, Apple Syrup and Thyme
Apple, Pear and Apple Syrup Sorbet
Apple Chips in Apple-Vanilla-Cinnamon Syrup
Apple Syrup Glazed Chicken with Cider Sauce
Waldorf salad with Apple Syrup and Apple Butter Vinaigrette
Apple Syrup Poached Apples with Vanilla and Ginger
Sambuca-flambé Grilled Doré-Mi Cheese with Apple Syrup
Turkey Millefeuilles with Spinach, Goat Cheese and Apple Syrup
Sweet and Sour Apple Syrup Chicken
Ingredients
| 450 g (1 lb) | chicken breasts, cut into cubes |
| 125 ml ( ½ cup) | corn starch |
| 60 ml (4 tbsp.) | vegetable oil |
| 1 | medium red onion, cut into cubes |
| 250 ml (1 cup) | red peppers, cut into cubes |
| 250 ml (1 cup) | apples, sliced |
| 250 ml (1 cup) | celery, diced |
Topping
| 60 ml (4 tbsp.) | vegetable oil |
| Sufficient quantity | dry rice vermicelli |
Sauce
| 15 ml (1 tbsp.) | Hoisin sauce |
| 30 ml (2 tbsp.) | Cataphard Orchards & Son inc. Apple syrup |
| 2.5 ml (1/2 tsp.) | spicy Sambal Oelek sauce |
| 30 ml (1 tbsp.) | cider vinegar |
| 5 ml (1 tsp.) | light soya sauce |
| 30 ml (2 tbsp.) | cold water |
| 5 ml (1 tsp.) | corn starch |
Method
1. In a saucepan, mix all sauce ingredients and bring to a boil. Set aside.
2. In a bowl, coat chicken with corn starch. Set aside.
3. In a wok, heat oil and fry rice vermicelli (about 5 seconds). Set aside.
4. In a wok, heat oil and fry chicken until golden. Remove the chicken from the wok and set aside on paper towels.
5. Remove grease from wok and stir fry red onion, red pepper, apples and celery. Add the sauce and mix well.
Serve immediately.
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