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Mother’s Day is fast approaching and if you are planning a meal, Jonathon Goodyear, resident chef with the Grain Farmers of Ontario is cooking up some recipes to spice up your Mother’s Day spread.

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Recipes

Charcoal Chicken Satay with Thai Bulgur Salad and Peanut Dressing
Source: Grain Farmers of Ontario Resident Chef, Jonathan Goodyear

Ingredients:
Chicken thighs – 1kg boneless, skinless
Lime juice – 100g (1/2 cup)
Corn syrup – 100g (5 tbsp)
White vinegar – 200g (1 cup)
Chili peppers – 15g diced (1 ½ tbsp)
Garlic – 10g diced (1 tbsp)
Ginger – 15g diced (1 tbsp)
Cilantro – 20g diced (1 ¼ cups)
Kosher salt – 15g (2 tsp)
Spring water – 450g (2 cups)
Fish sauce – 75g (5 tbsp)

Directions:

1. In a bar blender, add all of the ingredients (minus the chicken) and blend. Reserve ¼ of the marinade to dress the satay once they are grilled.
2. Cut the chicken thighs into 4 equal pieces, place in a sealable bag, pour the marinade over the chicken and let marinated for at least 4 hours. The longer the chicken marinates the better.
3. Skewer chicken, 100-150g per satay. In the mean time, light the charcoal BBQ and let it come down to a manageable heat. Be careful when you grill the satays — it’s always better to grill them over indirect heat because the sugar in the marinate will burn and blacked the chicken.
4. Once the chicken has reached desirable doneness, remove and brush on the remainder of the unused marinade.
5. Place them on top of the Thai salad and dress with the peanut sauce!

Thai Bulgur Salad with Roasted Peanut Dressing **paired with chicken satay**
Source: Grain Farmers of Ontario Resident Chef, Jonathan Goodyear
Ingredients
Bulgar wheat – 1L (4 1/4 cups)
Thai basil leaves – 15
Flat-leaf parsley leaves – 15
Shallots – 2 cut into a small dice
Cucumber – 1 diced
Bean sprouts – 2 cups
Carrot – 1 julienned
Enoki mushrooms – 1 pkg
Snow peas – ½ cup julienned
Chicken stock – 2L (8 1/2 cups)
Peanuts – 80g crushed (1/2 cup)
Peanut dressing – 1 cup
Directions:

1. Bring the chicken stock to a boil and in a bowl pour over the bulgur wheat. Give the bulgur a stir, season and cover with cling film. After 1 hour remove the cling film and fluff up the bulgur with a fork.
2. Once the bulgur is cool, add the shallots, cucumbers, bean sprouts, carrots, enoki, and snow peas. Lightly dress the salad with the peanut dressing. If the dressing is too rich add some lime juice to lighten the dish. The longer the salad sits the more the flavors develop.
3. Garnish the salad with fresh Thai basil, parsley and crushed peanuts.

Warm Caramelized Date and Vanilla Bean Pudding with 40 Creek Whisky Caramel
Source: Grain Farmers of Ontario Resident Chef, Jonathan Goodyear

Ingredients:
For Pudding:
Dates – 340g chopped (2 ½ cups)
Baking soda – 2 tsp
Hot water – 591ml (2 ½ cups)
Butter – 113g melted (1/2 cup)
Brown sugar – 113g (1/2 cup)
Vanilla extract – 2 tsp
Whole eggs – 2
All purpose flour – 400g (3 cups)
Baking powder – 1 ½ tsp
For caramel sauce:
Brown sugar – 800g (4 cups)
Butter – 454g (2 cups)
35% cream – 500ml (2 cups)
Forty Creek Whiskey – 100ml (1/2 cup)

Directions:
For Pudding:

1. Combine dates, baking soda and hot water. Allow dates to soften, about 30 minutes.
2. Combine butter, brown sugar and vanilla add the eggs one at a time.
3. In a separate bowl, combine flour and baking powder.
4. Add date mixture to the sugar/egg mixture then fold the dry ingredients into the wet.
5. Grease the serving vessel with butter and fill three-quarters with batter. Bake at 325 degrees F for about 25 minutes, until cake is set.
6. Remove from oven and top with caramel sauce and allow it to permeate cake while cooling.

For Caramel Sauce:

1. Combine brown sugar, butter, and cream. Bring to boil and simmer for 20 minutes. Finish with 100ml of 40 Creek Whiskey.